I’d like to take this opportunity to talk about Cinnamon the lagomorph legend over at Disapproving Rabbits. This blog’s weekly installment Tofu Tuesday is inspired by Sunday Cinnamon. Cinnamon was a rescue bunny and passed on to Rainbow Bridge at approximately 13 years. The world will miss you Cinnamon but I am happy to have witnessed your shenanigans. This week’s Tofu Tuesday is a recipe for: Tofu Salad Ingredients 1 large cube of soft tofu 1 leftover bag of salad greens Preparation Open bag of salad. Present to soft tofu. See what happens.
Want! via Drop Dead Kawaii. You can buy them from Girlzlyfe.com here for just $16.
I squeezed another meal out of those sexy French snags. More assembling than actual cooking. A huge plate, but the kind of dinner that makes you feel good afterwards. I presented this plate to my husband who for some reason thought it was a shared platter for dinner. He realised his mistake when I brought out a second plate of food for me. One each FTW! Cheese, beans, avocado, cucumber, eggs, spring onion, lemon pepper, cherry tomatoes, rocket and sexy French sausages.
Steak, wedges and salad. Black Rock Aged Beef Scotch Steak marinated in honey and soy sauce. Pretty self explanatory. Has husband seal of approval. Honey Spiced Kumara Wedges Serves 2 Ingredients 2 medium kumara Pinch of coriander flakes 1 teaspoon ground cumin 1 teaspoon curry powder 1 tablespoon breadcrumbs 1 tablespoon flour Salt 2 tablespoons oil A good squeeze of honey Preparation Pre-heat oven to 200°C. Peel kumara and cut into wedges. Test a clean plastic bag by scooping it with air, twist the top closed and squeeze it to test for holes. When you find a good bag, fill it with the kumara and all the other ingredients. Twist the top and give it a good mix and shake about. Carefully pour out kumara wedges onto an oiled baking sheet. Arrange the wedges so they all stand up on the short edge. Bake for 30 minutes. Take out of the oven a few minutes before serving so they will crisp up a bit.
A 2 course vegetarian meal with superfood. Quinoa (keen-wah) is a South American seed and “The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or mother of all grains”. You eat this, you can carry llamas and build civilisations at high altitudes*. Broccoli is awesome too. I’m pretty sure that if you eat broccoli you can move small hills and clear forests with your bare hands*. Quinoa salad with balsamic mushrooms and red onion. Brocolli soup served with buttered toast (not pictured). * Disclaimer. I’ve never actually done these things, but I have a vivid imagination.
Inspired by a green goddess salad. I didn’t have anchovies, but I did have a couple of fillets of lemon pepper crumbed fish. A perfect light meal for a warm spring Sunday lunch. Our lemon tree is giving us plenty of fruit at the moment. With the amount of fish we eat, it’s been wonderful!
Who said you need an occasion to make 3 courses? Starter: Calamari salad with avocado and lemon mayo. Squid is pretty damn cheap. I got a kilo of frozen squid for $11. The squid you see on these 2 plates cost about $1. Not bad! Squid rings Ingredients Half a squid tube per person (or 1-1.5 whole tubes for a main) Salt Pepper 1 tbspn flour Paprika Oil for frying Ok, I’m terrible with measurements. I don’t measure and neither should you! Learn what feels right. Taste your food and remember for next time. Preparation Clean squid tubes and dry with paper towels/napkins. Put in a shallow bowl and paprika, salt and pepper generously. Add about a tablespoon of flour for each tube. Mix well and refridgerate until needed. Heat about 4cm of oil in a small pot. Carefully lower the squid rings with tongs. They are done after about 2 minutes. Be careful not to overcrowd them. Batches are a good idea! I’ve read that you should drain/dry on paper towels, but there was …