Lunch for the office ideas needed

[Gina O]

I have been promising to cook dinner for the office for the entire 6 months I have been here and have finally found a day we will all be here... Thursday. It works out great because it is also right before my bday, so I am using it as a way to celebrate how glad I am to be turning 35 while working with such cool people.

Here is the challenge: I live an hour and ten minutes from my office. The office kitchen contains an electric skillet, a microwave, a fridge, and a convection toaster oven. I will either need to make ahead, use the available stuff, or a combination of both. Other options are my crock pot, bringing a portable grill, or my sigle burner campstove. Of course, weather my be a factor with anything that requires outdoors (the grill and campstove).

I would love to hear light menu ideas... especially those that would show off my culinary skills. My only thoughts so far have been really heavy pasta dishes in which I would cook the noodles at home and prepare the sauce here to serve with a salad, bread and dessert. No real dietary restrictions, but I cannot eat raw onions. Also, one coworker is not a huge fan of chocolate. Gina

[crc77]

Lordy girl- what have you gotten yourself in for?? I would prepare dishes that reheat in micro and try a crostini in the toaster oven. The strawberry pie in May's issue would be a great make ahead dessert. The jicama salad in April's(month?) issue under the picnic theme is super- you could prep the salad ahead except for the chicken and cook that in the electric skillet maybe??
Good luck!
Cheryl

[foodiedelite]

Gina Ooooo-

How many people will you be preparing lunch for?

[sneezles]

Gina,
Girl, you just love to set yourself up, don't you!?!
The biggest is the one foodiedelite asked...how many?

[Gina O]

Oooppss, forgot the number part... there will be six of us. Reheating in the microwave could work. I also saw a recipe for the spinach and mushroom lasagna on the website... I think I may be able to bake it in the toaster oven. Although I have never tried it, it looks like a pretty fancy contraption. Gina

[Tiger]

Gina- I just wanted to say I'm also turning 35 in a few weeks. The difference is I want people to cook for me!

[ellielk]

Gina, I don't know if you've selected something to make but the Cookling Light Jambalya recipe would work in the electric skillet. You could do all the prep work at home, pack everything in a cooler with ice, transfer to the fridge and cook before serving. BTW, it doesn't have raw onions (they're sauteed) or chocolate.

[makedah]

I'm going to promote an easy recipe from Epicurious that I posted here a while ago. It can be made ahead and it tastes great at room temperature. This recipe is so simple, but it is impressive because of the unusual flavor combination. I brought it to a casual dinner with two foodies, and they loved it. And, as you can see, the recipe can be easily doubled.

PINEAPPLE WITH BASIL

This recipe can be prepared in 45 minutes or less.
1/2 ripe pineapple (about 1 1/2 pounds)
1 teaspoon sugar
1 teaspoon fresh lemon juice, or to taste
2 tablespoons chopped fresh basil leaves
Garnish: fresh basil sprigs

Peel and core pineapple. Cut pineapple decoratively into bite-size pieces. In a large bowl gently toss pineapple with sugar, lemon juice, and chopped basil. Serve pineapple garnished with basil sprigs.

Each serving about 61 calories and 1.5 grams fat.

Serves 4.

[foodiedelite]

Gina,

I have a recipe for Greek Style Bow Tie Pasta. It's very different and has leeks, calamata olives, feta cheese and sun dried tomatoes. Your office will smell divine while cooking this.

You can prepare everything in advance, as then mix and saute in your electric skillet.

Let me know if your interested and I'll send the recipe your way. K

[Gina O]

I think I have decided on a menu of crab stuffed mushrooms (baked in the convection/toaster oven), Oriental Flank Steak with Asparagus and Wild-Rice Pilaf (from the website, although I am going to substitute either filet or strip steak) for the main course, and the Pineapple with Basil on the side. I may throw together my super easy, fabulous looking lemon-blueberry cake for dessert.

If the weather holds, I am going to bring in the camp stove and my grill pan to cook the steak and asparagus, if not, I will use the skillet. Luckily, everyone likes their steaks cooked about the same except perhaps one person who I have not checked with yet. Gina

[ChristineB]

It sounds like your menu is pretty set but here is a link to some positive reviews for Marinated Flank Steak with Cranberry Rasberry Salsa that can be made in your crockpot and easily transported to your office. Smelling the delicous aroma cooking all day is sure to make everyone hungry!
http://www.cookinglight.com/bbs/Forum1/HTML/004132.html

[This message has been edited by ChristineB (edited 05-30-2001).]