Well-Advised Lunches

We usually provide food at our in-person {well-advised} lunches so that everyone can enjoy a free meal together while getting to know our guests! But since that’s not possible at this time, we asked our lunch guests for the month of December to provide their favorite recipes–as well as some recommended listening while you cook–so that you can get to know a little bit more about their personalities and what they enjoy!

(This post will continue to be updated as more faculty submit their recipes and playlists!)

Ellen dePasquale | Brian Shaw | Andrew Goldman | Allan Armstrong | Loida Pineda | Russell Thomas

Ellen dePasquale

Co-presented with ASTA at IU
Wednesday, December 2, 12:30-1:30pm
Zoom registration link

Recipe: Lentil Couscous Salad

Why I love it: It is super quick to make (especially if you used canned lentils) and very versatile. Sometimes I add other ingredients, like feta cheese, spinach, pepper… 

Ingredients: 

• 1 can lentils (or cook your own, I’m just usually in a hurry to make lunch!)
• 2 cups cooked couscous (or quinoa or bulgar)
• 1 cup cherry tomatoes (or grape tomatoes) quartered
• 1/3 cup golden raisins (optional)
• 1/4 cup finely chopped red onion (also optional)
• 1/3 cup chopped cucumber
• 1/4 cup chopped fresh parsley
• 3 tablespoons chopped fresh mint (I’ve made it without, but it definitely adds a great flavor if you have it)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• salt and pepper

Instructions: 
That’s it! Just put everything together in a bowl and you’re set!

🎵 Playlist: I don’t really listen to music other than what my daughter Mirella (age 6) chooses. Guess which ones on this playlist are hers! 😊

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Brian Shaw

Co-presented with NAfME at IU
Thursday, December 3, 12:30-1:30pm
Zoom registration link

Recipe: Palak Paneer

This a great recipe for the northern Indian dish Palak Paneer. You can get the Indian spices and the paneer (a block of Indian cheese) at Apna Bazaar which is by Noodles & Co. and McAlister’s Deli. You could also get the fenugreek leaves and probably the garam masala at Krogucci and use a half pound of boneless skinless chicken thighs (trim the fat off and cut into 1” pieces). If you did the chicken you’d want to cook it for more like 20-25 minutes after you got to that step. I often double the recipe and eat it for a couple of days, especially since the paneer comes in 1-pound blocks. Krogucci also has a great naan that you just have to heat for a couple of minutes in the oven. It’s in the bread section near the seafood counter. Yum! 

Ingredients: 

• 12 ounces spinach (fresh or frozen—I use frozen)
• 1 medium tomato, cut into medium chunks (throw out green parts)
• 5 large garlic cloves, peeled and divided (3 whole and 2 diced)
• 1 inch ginger (I use prepared ginger paste from the produce section)
• 1 green chili (I use a jalapeño) (you could skip if you don’t like spicy)
• 1 tablespoon oil (probably vegetable)
• 1 large onion, finely chopped
• ½ cup water, or as needed
• 1 teaspoon garam masala (an Indian spice blend)
• ¼ teaspoon turmeric powder (skip this if you’re saving $)
• ½ teaspoon sugar (optional)
• 1 teaspoon kosher salt
• 2–3 tablespoons heavy cream (optional but delicious)
• 8 ounces paneer, cut into 1-inch cubes (Note: if you like, you can pan-fry the paneer cubes (until golden brown) before adding them to the curry.)
• ½ tablespoon kasuri methi (crushed, dried fenugreek leaves)

Instructions: 

1. Add the spinach to a pot of boiling salted water. Cook for 2-3 minutes until wilted.
2. Take the spinach and put it in ice cold water. Strain the water out. It doesn’t have to be completely dry.
3. Put the blanched spinach in a blender along with the tomato, 3 cloves of garlic, ginger and green chili. Puree to a smooth paste and set aside.
4. Heat a pan on medium heat. Once hot, add the oil and then add the chopped onions. Sauté for 2 to 3 minutes until soft and translucent.
5. Before the onions turn brown, add the remaining 2 cloves of chopped garlic. Continue cooking for 30-60 seconds until you smell garlic!
6. Add in the prepared spinach puree and spices (garam masala, turmeric powder, kasuri methi, and salt), and stir to combine. Also add around ½ cup water.
7. Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.
8. Then add the heavy cream (and optional sugar) and stir to combine.
9. Stir in the paneer and mix. Let the curry simmer for 3 to 4 minutes to heat the paneer.
10. Serve hot with naan or roti or rice.

🎵 Playlist: You have not lived until you have listened to Bela Fleck and the Flecktones—Live at The Quick. If I get 2 albums, then I’d also say Stan Kenton Live at the Las Vegas Tropicana.

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Andrew Goldman

Co-presented with the Graduate Theory Association
Friday, December 4, 12:30-1:30pm
Zoom registration link

Recipe: Dr. Goldman’s Chocolate Amazings

You’ve heard of Thin Mints, right? The Girl Scout cookies? If you like those, you’ll love Dr. Goldman’s Chocolate Amazings. 

Ingredients:

• 1 stick of butter, melted
• 2 eggs
• Vanilla extract
• Peppermint extract
• 1 cup flour
• ½ cup sugar
• ½ cup brown sugar
• Baking powder
• Baking cocoa

Instructions: 

1. In one bowl, combine a stick of melted butter, 2 eggs, a splash of vanilla extract, and a generous splash of peppermint extract.
2. In another bowl, combine 1 cup flour, 1 cup sugar (half white, half brown), baking powder (around 1 tsp), and an amount of baking cocoa that you feel is appropriate for 2020.
3. Fold in dry with wet, scoop onto a parchment paper-lined baking sheet (~1/3 cup per cookie), flatten cookies to about ~3/4″, and bake at ~400F for ~15 minutes.

Some people say that baking is a science – a science of eating chocolate.

🎵 Playlist: In the meantime, check out Music for TV Dinners as you watch it all happen.

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Allan Armstrong

Co-presented with New Voices Opera
Monday, December 7, 12:30-1:30pm
Zoom registration link

Recipe: One-Pot Pasta and Chickpeas  

Adapted from Smitten Kitchen’s Quick Pasta and Chickpeas.  

Ingredients (serves 2):  

• A small pour of olive oil
• 2 cloves garlic
• A couple big spoonfuls of tomato paste
• Pinch of salt
• A few shakes of red pepper flakes
• A can of chickpeas (drained)
• A scant cup of uncooked pasta (small shapes work best)
• 2 cups water

Instructions:  

This comes together quickly; set out and measure all your ingredients so they are ready to go. 

1. Heat a heavy-bodied medium pan / deep skillet over medium heat and then add a small pour (around 2 tbsp) olive oil followed by garlic, tomato paste, salt, and red pepper flakes (if you like spicy food).  Stir with a wooden spoon a few times, then add chickpeas, pasta, and water.
2. Stir again and scrape up anything sticking to the bottom of the pan, then bring to a simmer and keep simmering and stirring occasionally for 15-20 minutes until most of the liquid has been absorbed.
3. Serve in bowls, and drizzle with a little extra olive oil. Add an extra pinch of salt, pepper, and red pepper flakes on each bowl to finish.

🎵 Playlist: Allan Armstrong’s Lunchtime Playlist on Spotify

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Loida Pineda

Co-presented with ACDA at IU
Friday, December 11, 12:30-1:30pm
Zoom registration link

Recipe: Dr. Pineda’s Favorite Chili Recipe 

This recipe, although an investment in time, yields 3-4 meals and it heats very well. If you cook it Sunday or Monday evening, you can freeze half of it and have it later in the week. If you like to cook, you can do corn bread to accompany your chili, but you can also have it with crackers. Club multigrain crackers are a good choice! 

Ingredients: 

• 2 tbsp of oil
• 1 lb. ground lean beef
• Salt and pepper
• ½ large size onion (chopped)
• 2 cloves garlic (minced)
• 4 celery sticks (chopped/sliced)
• 2 cans (16 oz.) Bush’s chili beans
• ¾ cup of diced/crushed (your preference) tomatoes
• 1 to 1 ½  cups of water (chili should not be too dry or too watery)
• ¼ cup of ketchup
• 1 tsp of chili powder (or to taste)
• ½-1 tsp of habanero sauce (Marie Sharp’s brand at Kroger is good)

Instructions: 

1. Heat oil in large skillet (medium heat).
2. Put beef in skillet, sprinkle with salt and pepper, and cook it until lightly brown while dividing it in very small chunks. Once lightly brown, push it to one side of the pan.
3. On the free side of pan, add onion, garlic and celery. Cover with lid and let veggies cook until soft (they will start looking transparent).
4. Mix in remaining ingredients. Mix well, and simmer for about 35 minutes in low to medium heat.

🎵 Playlist: Dr. Pineda’s playlist on Amazon Music (curated specially for this lunch)!

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