Mason Jar Pot Noodle

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.

Noodles

There are very few measured ingredients in this, it is a throw it all in the pot kind of recipe.

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Wild Rice Salad

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.

Wild Rice Salad

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Lime, Ginger & Cashew Nut Salad Dressing

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!

Lime, ginger & cashew salad dressing

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.

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Belly Pork Adobo

This is adobo how it should be, made with belly pork. To make adobo properly you really need the fat content that comes with a meat like belly pork and you need to marinade it overnight and cook it slowly. I haven’t been this excited about a dish I’ve made since I can remember, it was heaven on a plate. Every mouthful was breathtakingly good. Adobo is a dish that takes me back to my childhood, where Lourdes – a dear friend of my dad’s, used to make this dish for me. I’ve never been able to  make an adobo, chicken or pork, as good as hers but this is the closest I’ve come to recreating it. I really, really love this dish.

Belly Pork Adobo

This recipe is another gem from ‘The Ancestral Table’, it is quickly becoming my favourite cook book. I cannot rate it highly enough.

Another thing I cannot express how much I love enough is Orangette, one of my absolute favourite blogs. Its author, Molly Wizenberg, has written her second book Delancey, about the opening of her husband’s restaurant. I’m thoroughly enjoying it and urge you to read her first book – Homemade Life. I wrote a whole post about my feelings on this book and therefore won’t repeat myself here but I LOVE THAT BOOK. Continue reading

Teriyaki Sauce

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.

Teriyaki Sauce

 

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