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Office lunch time pot luck

Looking for a pot luck idea for an office lunch. It would need to be in a crock pot or something that does not need to be heated. Any ideas besides the regular Chile or meatballs?

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  1. coq au vin/coq au riesling
    beef bourguignon
    chicken marbella
    clam chowder
    seafood stew
    pulled chicken or pork with slider buns

    room temp:
    bastilla or spanakopita
    lemon/rosemary chicken
    shrimp/chicken spring rolls
    savory bread pudding
    strata

    2 Replies
    1. re: hotoynoodle

      LOL,did you really recommend chicken marbella? It's so unlike you!

      1. re: chowser

        lol, i know! but people here are big boosters of it. :)

    2. Hi Joseph,

      How long is lunch? Most crockpot meals are ones I'd like to sit and savor, or go back to (like getting a couple of bowls of beef stew while watching a game on Sunday), but it sounds like you'd probably be time-bound by the lunch hour.

      First, I'd bring a powerstrip. If a bunch of folks are bringing crockpots, it might be a good idea.

      I'd do a pulled pork or (at this time of year) a chowder. Those are my ideas for hot crockpot dishes.

      I've never seen anyone turn down snackies of cheese, almonds, olives, pepperoni, etc, either--or wrap sandwiches (you could throw in veggie options, too).

      1. What about a posole? It's different enough that it'll be new to some people, but familiar enough flavors that people all love it. It's perfect for cool weather. I would make it and then reheat in the crockpot but you can also find decent crockpot versions.

        http://www.reluctantgourmet.com/recip...

        For room temperature, a braised stuffed bread or torta rustica are easy and popular. They're better warm, imo, but fine cooled.

        1 Reply
        1. re: chowser

          I have made posole for office potlucks, but I do it much more simply.
          I put the following in a crock pot:
          - frozen posole (nixtumal) available at supermarkets and Latino markets. I use about 1/2 to 3/4 bag
          - 1 - 2 T crushed oregano
          - salt and pepper
          - chopped garlic
          - a chopped onion
          - a little red chile powder
          Then brown some pork in a little olive oil. I use pork chops or whatever's cheap (so long as it isn't too lean) and cut into bite sized cubes. A bone or two helps too.
          Throw the pork into the slow cooker.
          Add boiling water to cover.
          Simmer until pork is cooked and all the posoles explode.

          I serve with cilantro, red chile sauce (basically a roux, red chile powder and water), and lime slices. It is one of my favorite winter foods. The best way to do it is to make it before going to bed and eat it for breakfast, IMHO.

        2. I would do a baked mac and cheese. Throw it in crock pot to keep it warm.

          1. I've got a sun-dried tomato/cashew pasta salad (I use penne), with some nice red pepper heat to it. It's been a hit at office potlucks, without that pesky heating bit. Just a thought.

            1. How about sausages? I did that once for a potluck at work.

              I browned some spicy Italian sausage before heading to work.
              Once I got there, I plugged in the crockpot, filled it half way with my tomato sauce, dropped in the sausage links, and let it sit on low until lunchtime.

              Everytime I went to check on it, I found people hovering over the crockpot, taking in the aromas..."When do we get to have some?"

              Bring a nice rustic loaf of bread for sauce sopping and you're good to go!

              One thing I dont like about potlucks is that I like to take the time to bring in something tasty that I made myself, only to find everyone else brought in prepackaged food (rotisserie chicken from a supermarket, or a frozen Claim Jumper pie from the freezer case).

              1 Reply
              1. re: Novelli

                There is a LONG thread about this very thing.

              2. - a taco bar (you could put the ground beef, or grilled chicken, or whatever protien in the crock pot)

                - If some of you have panini presses, maybe have a few people bring them in and make panini sandwiches.

                - a Mufaletta (as long as there are no vegetarians in the group I suppose)

                1 Reply
                1. re: Atomic76

                  Muffaletta a great idea; I do a sandwich delivery during the week and I make both a "regular" and a vegetarian muffaletta. Very popular.

                2. Minestrone - for example this recipe could be prepped the night before, cook overnight, and then keep warm the day-of
                  http://www.raisehealthyeaters.com/200...

                  Baked potato bar.

                  How large a crowd do you want to feed?

                  1. We had one of these last week at work. I brought a quiche. Made it the night before, refrigerator overnight, came to room temp. by lunchtime. Everyone enjoyed it, I think partly because it wasn't grocery-store-fried chicken picked up on the way to work. Someone else brought mac and cheese in the crockpot. This was also enjoyed.

                    1. This NYT No Fear Phyllo Torte is delicious but very rich. The first link below is from CiaoChowLinda with step-by-step picture directions. The second link is the original NYT recipe because it seems to me that Linda's recipe was off a tad.

                      Don't skimp on the fresh dill -- it really needs it -- but do cut back on the butter if you wish. I've posted this recipe before and several CHers cut back and said it was fine.

                      It is very rich, so small slices are enough. An electric knife makes slicing a bit easier. The times I've made this for potluck, I had the luxury of making it in the morning and taking it still a bit warm. If you make it the night before and refrigerate it, the butter will probably firm up, and that might be a problem for you. But it's a really tasty dish, and perhaps you can use it another time.

                      http://www.nytimes.com/2009/04/15/din...

                      http://ciaochowlinda.blogspot.com/200...

                      Edit: the links are reversed. NYT first, Linda second.

                      5 Replies
                      1. re: nemo

                        I am going to try this with a bisteeya filling. I like cheese but probably not that much! Thanks!

                        1. re: Gloriaa

                          you could do this with spanakopita filling too! the bundt makes for a nice presentation.

                        2. re: nemo

                          This looks really good and versatile. I can't wait to play w/ it.

                          1. re: chowser

                            the thing about phyllo in these sorts of applications is that it is fool-proof. you can rip the dickens out of it and not worry. just layer over and you're set!

                            that nytimes recipe is way too cheesy for me, but other fillings play really well and the bundt makes it look pretty for a party.

                          2. re: nemo

                            I told you it was very rich! That's why I only make it to take somewhere. You can make slices, and then slice those in half horizontally.

                            Gloriaa's bisteeya filling sounds wonderful. I hope she reports back or starts a singular post about her results.

                            And hotoynoodle suggesting to up the spinach is another great idea to cut back on the cheese.

                            And, chowser, if you come up with some delicious offshoot, please share.

                            And, of course, this can be made in something other than a bundt -- cake pan (cut the proportions), tube pan for ease in making smaller cuts.

                            1. Thank you all for the wonderful ideas. I think I will go with a spinach pie.

                              1. If you live in or near Philly, order a very large 'hoagie' like 3 or 4 feet long and slice it into smaller sandwiches.