Projecto Marmita Semana 14/2014 / Lunchbox Project Week 14/2014

No fim-de-semana não resisti a uma abóbora manteiga que descansava na janela da cozinha. Forno ligado e lá foi a abóbora a assar, cortada a meio e temperada de sal, alho e alecrim. O seu laranja profundo alegrou os dias cinzentos da semana.
Preparei meia chávena de trigo sarraceno, cozido com ervilhas e temperado com sumo de limão. Foi usado em duas marmitas, em conjunto com as sobras do peru assado Domingo e ainda sobrou parte para congelar.
A meio da semana fiz 4 hamburgueres de tofu, tendo congelado 3.

In the wekkend I didn`t resist to a butternut pumpkin that was laying in my kitchen window. Oven on and there was the pumpkin roasting, cut in halves and seasoned with salt, garlic and rosemary. It`s deep orange took some joy to the lunchboxes during this week grey days.

Prepared half cup of buckwheat, cooked with peas and seasoned with lemon juice. It served two luncboxes along with leftovers from Sunday`s roasted turkey, anda still was some left to freeze.

In the midle of the week made 4 tofu burgers and frozem 3.

Segunda-feira/Monday

Almoço: Sopa de feijão verde. Trigo sararceno com ervilhas, peru assado e abóbora assada.

Lunch: Green been soup. Buckwheat with peas, roastes turkey and roasted pumpkin.

Terça-feira/Tuesday

Almoço: Sopa de feijão verde. Lasanha de legumes (sobras do jantar de Sábado) e salada de rúcula, tomate cereja e morangos.

Lunch: Green been soup. Vegetable lasagna (leftover from Saturday dinner) with arugula, cherry tomatoes and strawberries salad. 

Quarta-feira/Wednesday

Almoço: Creme de beterraba (do congelador). Trigo sarraceno com ervilhas, peru assado, abóbora assada e tomate cereja.

Lunch; Beet creamy soup (from freezer). Buckwheat with peas, roastes turkey, roasted pumpkin and cherry tomatoes.

Quinta-feira/Thursday

Almoço: Creme de cenoura (do congelador). Lulas estufadas (jantar do dia anterior preparado pelo maridinho).

Lunch: Carrot creamy soup (from freezer). Stewed squid (from the day before dinner, made by my dear husband).

Sexta-feira/Friday

Almoço: Creme de beterraba (do congelador). Hamburguer de tofu com puré de abóbora (para usar o que restava da abóbora assada e ainda congelei parte do puré) com salada de alfaces e papaia.

Lunch: Beet cream soup (from freezer). Tofu burger with pumpkin purée (to use what was left from roasted pumpkin, and still freezed some of it) with lettuce and papaya salad.