As I mentioned in a post last week, when school starts (the count down is on...14 more days), O wants to have lunches from each of the countries we’ve visited. This week, rather than post a dinner menu, I’m including lunch ideas from 4 countries: Korea, China, Africa & India. The meals can easily be made for dinner (now or when school starts) and then packed up for lunch the next day.

Korea

Plum

Kimchi Fried Rice also known as Bokumbop – for a meat version add leftover pork or bacon and/or add additional veggies of your choice to make a one-dish meal.

China

Orange Slices

Tofu Char Sui

Gyoza Dumplings & Dipping Sauce

Tofu Char Sui

Ingredients:

Firm Tofu

Olive Oil

2 T Agave

1/3 c Soy Sauce

2 t Ginger, Grated

1 T Sesame Oil

1 t Chinese Five-Spice Powder

2 T Water

Cut the tofu into 1 inch cubes. Heat olive oil in pan and stir fry tofu until golden.

Preheat Oven to 450 degrees.

Mix together agave, soy sauce, ginger, sesame oil, five-spice powder, and water. Arrange the tofu in a 9 x 13 inch baking dish and pour sauce over, stirring to coat. Spread the tofu out and bake for 20 minutes or until sauce is absorbed.

Africa

Black Eyed Peas & Potatoes

Fried Plantains

Dried Dates

Black-Eyed Peas & Potatoes

Ingredients:

2 T Canola oil

2-3 Garlic Cloves, Minced

¼ c Onion, Minced

1 t Chili

1 t Tumeric

1 T Cumin

1 T Ground Coriander

2 c Water or Vegetable Broth

½ t Salt

2 c Dried Black-eyed Peas

3 Red Potatoes, Cubed

2 T Lime Juice

¼ c Cilantro, Chopped

In large sauce pan, heat oil and then add garlic, onion, and spices. Cook for 2-3 minutes. Add 2 cups water/broth, along with salt, and black-eyed peas. Cook for 20 minutes and then add potatoes. Cook for another 10-12 minutes or until most of the liquid is cooked down. Stir in lime juice and cilantro.

India

Chicken Vindaloo

Naan

Sliced Mango