I was stuck for lunch ideas again the past weekend and James suggested using my lunch jars and making something with noodles. It turns out these are really easy and surprisingly tasty. I had a boiled egg with mine, inspired by Wagamama’s tea stained egg.
There are very few measured ingredients in this, it is a throw it all in the pot kind of recipe.
I’ve been looking for new, healthy lunches to take to work. Something that isn’t too time/effort consuming to make but that is nutritious. I turned to Deliciously Ella‘s cookbook and spotted this salad made with black rice and pine nuts; I was sold. Black rice most definitely isn’t photogenic but when paired with some steamed veg it makes for a tasty lunch. I changed quantities and ratios in the recipe to my tastes but the basic ingredients are the same.
I saw a lovely recipe online for a great cashew nut & quinoa salad, most exciting though was the dressing recipe that was part of it. It was so delicious that I definitely had to share it. So here it is!
I made a salad and topped it with quinoa and cashew nuts, before covering it in this gorgeous dressing. I will leave choice of salad to you though and just share the dressing recipe.
Teriyaki has always been one of my favourite marinades/sauces, ever since I was a kid. There was a restaurant down the road from where I lived as a child that used to do a Teriyaki Chicken Bento Box that both my mum and I adored and we’d order them in for lunch or dinner as a treat, when it was just us. The thought of the beautifully crisp but soft and delicious chicken, still makes my mouth water and I’ll never forget how they cut their carrots to look like fat cigars; the carrot thing isn’t relevant but I felt that you should know. The chicken and the carrots were all bundled up in a box, on a bed of sticky rice, saturated with teriyaki sauce and with some broccoli to boot.
I made teriyaki to marinade some chicken thighs, which I’ll be roasting in the oven tonight, skin on and crispy. The recipe makes two cups, so I halved it. I only remembered part way through pouring the honey in that I was supposed to halve that too. Not a problem though, it is a deliciously sweet teriyaki and that is that. Feel free to use as much or little honey as you like. This recipe came from my current ‘go to’ cook book – The Ancestral Table. Continue reading
Issue of the day: Whilst I’m still coming around to desserts containing fruit, yet contradictorily have always love fruit cake and pavlova, I have never had an issue with fruit being used in savoury meals. Needless to say I am not one of those people who takes offence to ham and pineapple pizzas and I most certainly do not take offence to pineapple being used in this dish.
The story of how this dish came to be in my life: Whilst I was at uni one of my very lovely friends, Ryan, had a tradition of him buying the entire catalogue of Fresh Prince and then inviting me round for dinner and I very graciously turned up (kidding, I did return the dinner favour but alas did not own any Fresh Prince). Each time Ryan would ask what I’d like for dinner he would receive the response ‘oh, umm, something healthy’. It is a mark of his friendship that he trawled the internet to find healthy recipes and introduced me to shakshuka and this pineapple chicken recipe, two of my favourites, what a great friend.
I love this dish with brown rice but accompany it with whatever your heart desires. It is such a good back up for when I am craving a takeaway but definitely should not indulge.