Food I love to eat……
Lentils with Wilted Spinach, Roasted Tomatoes and Avocado
There are three food blogs I check on a regular basis; 101 Cookbooks being one of them. She posted this recipe of a lentil-avocado salad one day, which didn’t sound entirely appealing to me. But then I remembered about my other favorite lentil salad, one with puy lentils, roasted tomatoes, feta and parsley. And then I thought about my favorite chickpeas with squash and wilted spinach. So I made a hybrid version of all three, and it turned into one of the more delicious lentil things I’ve concocted. Fold tomatoes and spinach into lentils. Dress with a bit of olive oil and lemon juice (or red wine vinegar if you’re always out of lemons, like me.) Add diced avocado and maybe a few dots of Boursin cheese (if you happen to have some leftover after a party) or feta. Season with a bit of salt or pepper. Delicious.
I have a thing for quinoa and salads. This ‘recipe’ was inspired by the 500 Salad at Joey’s Restaurant. It’s lovely to look at and delightful to eat, with the combination of textures (crunchy cucumber, cauliflower, and almonds with soft avocado, tomato and greens) and flavors (bright lemon dressing and refreshing mint).
Inspired by a recipe I saw on 101 Cookbooks, I make these chickpeas once a week. Saute garlic (and/or onions slash shallots) and zucchini. Add one can drained and rinsed chickpeas. Along with roasted, cubed squash. Simmer with some combination of curry powder, cumin, garam masala. Add chopped spinach at the end and allow to wilt. Season to taste. Serve.
You can’t help but feel virtuous when you’re eating brown rice, chard and organic [overpriced] salmon. I’ve made this recipe a few times and I won’t lie, the boys don’t love it. Well, the Gort is the most supportive: ‘I really like the salmon and the sesame seeds in this,’ he offered today. ‘So you’re saying you don’t like the chard or the [brown] rice?’ Silence. However, I manage to exhort them to clean their plates and then I feel like mother of the year. Plus it takes all of 20 minutes to make. Err, 40, since brown rice takes longer to cook.
I have a thing for ginger desserts, like these cookies, or the triple ginger bundt cake I make more often than I should. So when I saw this recipe on the Telegraph’s website, I knew it would be but a matter of days before I made it. Less than 24 hours later, I retrieved a glass 9×13 dish from my oven and contemplated ways to bottle the aroma and possibly turn it into a shower gel. As luck would have it, I was plum out of powdered sugar for the glaze, so I turned to this recipe for sticky toffee pudding and made its glaze, using whiskey instead of coffee.