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Winnipeg Free Press - PRINT EDITION
It's easy to elevate brown-bag lunch
The Associated Press Gorp-stuffed apple (CP)
Most people consider packing lunch a chore. But I've always thought there is something exciting about brown bagging it. It's like getting to take a picnic to school, on an airplane or to work.
And when you think of lunch as an opportunity to pack a special meal, it can go from dull to delicious. A friend of mine calls it the $10 upgrade, which is to say that for about $10, more or less, you can easily elevate lunch from coach to first class.
Here are some tips for making brown bag lunches stay fresh, safe, interesting and delicious.
-- Freeze bread and make sandwiches with the frozen slices. Wrap the assembled sandwich in a dry paper towel and slip it into a zip-close plastic bag or wrap with foil. By the time lunch arrives, the bread will be thawed and taste fresh and soft. Plus, the paper towel becomes a "placemat" for your sandwich.
-- Freeze individual water or juice containers, wrap them in a paper towel and either foil or plastic wrap and place in the lunch box. Your frozen drink will double as a cold pack for keeping the lunch "refrigerated" and food safe. And it provides an icy cold drink.
-- Pack one indulgent treat, such as a homemade cookie or brownie, a square of dark chocolate or dark chocolate covered almonds.
-- Pack one item that can be eaten as snack. My favourite is a batch of my homemade gorp (good ol' raisins and peanuts). Portion into snack-sized bags so it's ready to pack at any time.
Gorp
I love making gorp because I can customize it and add all of my favourite fruits and nuts. Substitute soy nuts for the peanuts if nut allergies are a concern.
125 ml (1/2 cup) toasted coconut flakes
125 ml (1/2 cup) roasted, unsalted cashews
125 ml (1/2 cup) roasted, unsalted almonds
125 ml (1/2 cup) roasted, salted peanuts or soy nuts
125 ml (1/2 cup) banana chips, lightly crushed
125 ml (1/2 cup) M&Ms
125 ml (1/2 cup) peanut M&Ms
60 ml (1/4 cup) toasted pumpkin seeds
60 ml (1/4 cup) dried cherries
60 ml (1/4 cup) raisins
60 ml (1/4 cup) diced dried apricots
60 ml (1/4 cup) finely diced crystallized ginger
In a large bowl, combine all ingredients and gently mix well. Store in an airtight container.
Gorp-stuffed apple bowls
125 ml (1/2 cup) gorp
60 ml (1/4 cup) peanut butter, almond butter or soy nut butter
2 large tart apples, such as Granny Smith or Pink Lady
Lemon juice
Place the gorp in a food processor and pulse for 3 to 5 seconds, or until lightly chopped. Transfer to a small bowl and mix in the peanut butter. Set aside.
To make the apple bowls, slice each apple in half down the centre. Hollow out each of the 4 apple halves, leaving about 1 cm (1/2 inch) of apple flesh to form the bowls. Brush the apples with lemon juice to prevent browning.
Spoon a quarter of the peanut butter mixture into each apple half. Serve immediately or wrap to pack for lunch. To wrap, press 2 of the apple halves together, then wrap in plastic.
-- The Associated Press
Republished from the Winnipeg Free Press print edition July 21, 2012 E4
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