This recipe for raisin scones is perfectly paired with a cup of afternoon tea.
I usually spend my Sunday’s prepping lunches for the coming week or making a big dinner, one we can use the leftovers from during the week. Lately I’ve been making a whole roast chicken on Sunday nights, which leaves us with lots of leftovers. Continue reading “Avocado Crema & BBQ Pulled Chicken Tacos”
One of the undeniable signs that summer has arrived is that sweet seasonal aroma wafting from balconies and backyards everywhere: BBQing. I’ve already been to my first of the season, but sadly I have neither back yard or patio of my own. Continue reading “Summer Vegetable Risotto”
Leftovers can be a beautiful thing, especially when they come together and create something entirely new. When my fridge is getting low and I’m tempted to order in, more times than not I have all the ingredients to make this easy fried rice.
Easy Weeknight Fried Rice
3 cups leftover rice
1 small onion
1 carrot, diced
1/3 cup frozen peas
1 garlic clove, crushed
Protein ( I had tofu and shrimp on hand)
Soy Sauce/ Oyster Sauce/ Hoisin Sauce/ Fish Sauce/ Five Spice — whatever you have on hand
However your ingredients may vary, I recommend cooking in batches so as not to crowd the pan.
Start with your eggs, light scramble and set aside.
Add some more oil to the pan and cook the onion and garlic, sautéing until garlic is fragrant.
Now add your carrots and cook until tender (about 5 mins). You can set these aside or depending on the size of your pan, add the rice and peas and cook until rice is crisped up a bit. Add your sauce, I used a few dashes of soy, fish sauce, and hoisin.
Stir in the ingredients you’ve set aside and serve.
Doesn’t that soft poached egg look just like a ball of delicious buffalo mozzarella? I thought so too. As inspired a title as this recipe may have, the dish itself – like most of my breakfasts – evolved on the go as I pulled ingredients from my fridge. Continue reading “Caprese Eggs on Grilled Toast”
Light but packed with healthy proteins, this no-fuss chickpea feta salad works great on its own or served alongside grilled chicken or fish. I had mine with leftover herb roasted chicken, tomatoes, and cucumbers.
Combine ingredients in a bowl, stir, and season with salt, pepper, and a drizzle of olive oil. It’s just that easy – and delicious – because, who ever said all good meals need to be slaved over for hours on end?
Avocado and Chickpea Salad with Feta
1 can chickpeas, drained and rinsed
Juice from half a lemon
1 garlic clove
1 ripe avocado, cubed
Feta, as much as you feel comfortable adding
Salt & Pepper
Optional: Diced tomatoes, cucumbers, roast chicken
Craving something savory but not too heavy or labor intensive, I used up some leftover butternut squash, bacon, and cabbage for a twist on traditional breakfast hash. Served with a fruit salad of tangerines and bananas over Greek yogurt (and a drizzle of maple syrup), this was just the right amount of yum to start the day. Continue reading “Butternut Squash & Cabbage Hash”
There’s not much you can’t accomplish when you start your day with a well-balanced breakfast like these quick oats with almond butter, jam, and banana. Almond milk is such a great lactose alternative, especially in this dish, where it lends a creamy nutty flavour. Continue reading “Quick Oats with Almond Butter and Jam”