Prepping the Thermos for Lunch

Thermos keeps liquid / semi-solid lunches warm for a longer period of time.

1. Bring water to boil and pour them into the thermos(atleast 10 minutes).
2. Keep the thermos closed till it is ready to be packed.
3. Empty the water and pack lunch and seal immediately.
4. On days you make pasta/Noodles, use the water that you use to boiling to warm up the thermos/hot pack.

Vegetable soupy Ramen

Vegetable soupy Ramen:

Ingredients :
Ramen Noodles - 1 cup
Frozen or fresh Mixed vegetables (peas,beans,carrot,corn) - 1 cup
Red bean miso paste - 1 1/2 tbsp
sesame oil/cooking oil/butter - 1tbsp
Hot water - 2 cups
Salt -To taste


1. Cook ramen noodles and drain. Use the water that was used to boil the Ramen to warm up the thermos.
2. On a large pan, add 1 tbsp  oil and saute the veggies for few minutes. let them cool
3. Once cool, grind the vegetables to a fine paste in a mixer
4. Boil 2 cups of hot water and add the miso paste.Let it mix well and cook for few minutes
5. Mix the vegetable paste. Add salt to taste.
6. Once the miso soup is ready, add the cooked ramen.
7. Switch off after few minutes.

Creamy Corn Penne

Creamy Corn Penne:

Ingredients :

Penne Pasta - 1 cup
Corn on the cob - 1
Butter - 2 Tbsp
All purpose flour - 1/4 cup
Italian seasoning - 1/2 tsp
Hot water - 1 cup
Whole Milk boiled  - 1 cup
Parmesan cheese - 1/2 cup
ground Pepper - 1/2 tsp

Salt -To taste


1. Cook pasta to Al-dente. Drain the pasta and use the water that was used to warm up the thermos.
2. Scrape corn from the cob
3. On a large pan, add butter and saute the fresh corn for few minutes till it cooks
4. add the add purpose flour to corn and saute for 2 minutes.
5. Add hot water and let the flour and corn cook without lumps
6. Add milk,cheese, salt,pepper, seasoning and let it simmer for few minutes till all them combine.
7. add the cooked pasta and mix well
8. Switch off after few minutes.