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LUNCHES INSPIRED BY THE BREAKFAST CLUB
cook:
1 h
2,738,302 views This week, we're headed to John Hughes' favorite fictional filming location of Shermer, Illinois for some high school lunching. What do sushi, sandwiches, and soup have in common? A lot more than you might think, Mr. Vernon. Sincerely yours, The Breakfast Club.
4 servings
US
original
metric
INGREDIENTS
For the Claire's Lunch
1 cup sushi rice, rinsed
1 ½ cup water
1 ½ tsp sushi vinegar (seasoned rice vinegar)
2 sheets sushi nori
¼ lb sushi grade lean tuna, sliced
¼ lb sushi grade salmon, sliced
0.5 ripe avocado, sliced
1 tsp wasabi paste
As needed soy sauce
1 small coke
For the Andrew’s Lunch
6 slices white bread
2 tbsp mayonnaise
2 tbsp mustard
½ lb deli turkey
3 pieces romaine or butter lettuce
6 slices american cheese
1 apple
1 banana
1 quart whole milk
1 bag family size potato chips
1 bag Matt’s chocolate chip cookies
1 small coke
For the Brian’s Lunch
2 slices white bread
¼ cup peanut butter
¼ cup grape jelly
Minestrone Soup (see recipe below)
1 apple juice box
1 coke
For the Minestrone Soup
As needed neutral oil
1 yellow onion, diced
1 large carrot, diced
2 celery ribs, thinly sliced
3 garlic cloves, minced
6 cup chicken stock, preferably homemade
1 can (28 oz) crushed tomatoes
1 cup green cabbaged, chopped
1 can (15 oz) cannellini beans, drained + rinsed
1 small zucchini, diced
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
2 tsp fresh oregano, chopped
1 Optional: parmesan rind
To taste kosher salt
To taste freshly ground black pepper
⅔ cup ditalini pasta
For the Allison’s Lunch
1 slice white bread
2 tbsp unsalted butter
1 slice wheat bread
5 sticks pixie or 2 Tbsp granulated sugar
1 cup captain crunch cereal
1 small coke
For the Cereal French Toast
4 slices white bread
4 slices wheat bread
3 large eggs
1 cup whole milk
1 tbsp vanilla paste
½ tsp cinnamon
½ tsp kosher salt
¼ tsp freshly grated nutmeg
3 tbsp granulated sugar
2 cup captain crunch cereal, ground
2 tbsp unsalted butter + more for serving
As needed maple syrup
DIRECTIONS
1.
For the Claire’s Lunch
1.
Combine the sushi rice and water in a rice cooker. Cook the rice according to the sushi rice setting on the machine.
1 cup sushi rice, rinsed
1 ½ cup water
2.
Once the rice is cooked, stir in the sushi vinegar. Using a sushi paddle, spread the warm rice onto a plate to sheet tray to cool to room temperature. Cover the rice with a clean damp towel. Reserve until ready to use.
1 ½ tsp sushi vinegar (seasoned rice vinegar)
3.
Prepare a sushi mat with a layer of plastic wrap. Place a sheet of nori in the center of the mat, then spread a layer of sushi rice on the lower third of the sheet.
2 sheets sushi nori
4.
In the middle of the rice, place a strip of the fish and/or avocado. Roll the mat around the sushi roll, tightening the nori sheet as necessary. Keep rolling until the sushi rice is completely encompassed by the nori sheet.
¼ lb sushi grade lean tuna, sliced
¼ lb sushi grade salmon, sliced
0.5 ripe avocado, sliced
5.
Cut the sushi roll into 6 or 8 pieces.
6.
Serve with wasabi, soy sauce, and coke.
1 tsp wasabi paste
As needed soy sauce
1 small coke
7.
For the Andrew’s Lunch
1.
Assemble the sandwich by spreading 3 of the slices with mayonnaise and the other 3 with mustard.
6 slices white bread
2 tbsp mayonnaise
2 tbsp mustard
2.
Top the mayonnaise slices with turkey, lettuce, and cheese. Then top each sandwich with a corresponding mustard-covered slice of bread.
½ lb deli turkey
3 pieces romaine or butter lettuce
6 slices american cheese
3.
Serve with an apple, banana, milk, chips, cookies, and coke.
1 apple
1 banana
1 quart whole milk
1 bag family size potato chips
1 bag Matt’s chocolate chip cookies
1 small coke
4.
For the Brian’s Lunch
1.
Spread the peanut butter and jelly on each slice of bread. Combine the slices and cut off the crusts.
2 slices white bread
¼ cup peanut butter
¼ cup grape jelly
2.
Serve with a thermos of soup, apple juice, and coke.
Minestrone Soup (see recipe below)
1 apple juice box
1 coke
3.
For the Minestrone Soup (Adapted from Food Wishes)
1.
Heat oil in a large soup pot.
2 tbsp As needed neutral oil
2.
Add the onion, then cook for another 3 minutes or until translucent.
1 yellow onion, diced
3.
Add the carrots and celery, and cook until tender, about 4-5 minutes.
1 large carrot, diced
2 celery ribs, thinly sliced
4.
Add the garlic and cook until fragrant, about 1 minute.
3 garlic cloves, minced
5.
Add the chicken stock and tomatoes, bring the mixture to a simmer.
6 cup chicken stock, preferably homemade
1 can (28 oz) crushed tomatoes
6.
Add the cabbage, beans, zucchini, parsley, basil, oregano, and cheese rind (if using). Simmer the soup for 15-20 minutes. Season the soup to taste with salt and pepper.
1 cup green cabbaged, chopped
1 can (15 oz) cannellini beans, drained + rinsed
1 small zucchini, diced
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
2 tsp fresh oregano, chopped
1 Optional: parmesan rind
To taste kosher salt
To taste freshly ground black pepper
7.
Add the pasta, cook until the pasta is cooked through, about 8-10 minutes.
⅔ cup ditalini pasta
8.
Remove the parmesan rind and transfer a ladle of soup into a thermos.
9.
For the Allison’s Lunch
1.
Spread the butter on the slice of white bread.
1 slice white bread
2 tbsp unsalted butter
2.
Pour the pixie/sugar over both slices of bread.
5 sticks pixie or 2 Tbsp granulated sugar
3.
Add about a half cup of cereal to each slice of bread. Gently crush or squish the cereal into the bread slices. Quickly combine the bread slices and consume immediately.
1 cup captain crunch cereal
1 slice wheat bread
4.
Serve with coke.
1 small coke
5.
For the Cereal French Toast
1.
Place the slices of bread on a rack placed in a rimmed baking sheet tray.
4 slices white bread
4 slices wheat bread
2.
Bake the bread for 30 minutes at 200°F.
3.
Meanwhile, whisk together the eggs, milk, vanilla paste, cinnamon, salt, nutmeg, and sugar together in a shallow dish.
3 large eggs
1 cup whole milk
1 tbsp vanilla paste
½ tsp cinnamon
½ tsp kosher salt
¼ tsp freshly grated nutmeg
3 tbsp granulated sugar
4.
In another shallow dish, add the ground cereal.
2 cup captain crunch cereal, ground
5.
Coat/soak the bread slices in the custard mixture and then, in the cereal crumbs.
6.
Preheat a large cast-iron skillet over medium heat.
7.
Add the butter and once melted, add the soaked and coated bread slices to the pan. Cook on each side until lightly browned and crisp, about 2-3 minutes.
2 tbsp unsalted butter + more for serving
8.
Keep the french toast slices warm in the 200°F oven until ready to serve.
9.
Serve with more butter and maple syrup.
unsalted butter + more for serving
As needed maple syrup
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