We have had a variety of meals lately. As you may have gathered, I like cooking when I can vary what we have every night. I hate routine! Among the meals, we have had:
Fried rice with vegetables and chicken:
Okonomiyaki with ham:
Sourdough toast and Eggs Flamenco:
Lemon delicious pudding :
Bean, vegetables and chorizo on sourdough bread:
Stargazer fish with a green Asian vegetable stir-fry:
Roast lamb and vegetables:
Steak and mushrooms with mashed potato and salad:
And, very yummy roast chicken and vegetables cooked by my son and his girlfriend:
This week's recipe is a Quinoa salad:
Quinoa Salad
( N.B. I vary these vegetables according to what I have in the fridge. I have also used pomegranate, sweet potato, spring onions and cooked zucchini, for instance).
Ingredients:
1 cup white quinoa
2 cups water
French dressing
Handful sliced snowpeas
I bunch blanched asparagus, diced
Kernels from a large ear of corn
1 diced Lebanese cucumber
1/2 cup pepitas
1 punnet cherry tomatoes, halved
1 cup cooked pumpkin, diced
1 cup sliced/diced lean cooked lamb (I used left-over roast)
Method:
Rinse quinoa then add 2 cups of water and cook on high in microwave for 10 minutes. Cool.
Mix other ingredients in a large bowl.
Add cooked quinoa and French dressing and stir together.
We also went away for a weekend with friends. The first night, they made us a delicious chicken and capsicum curry and chocolate brownies. We had popped into Camberwell market, so the next day for lunch, we had assorted dips and cheeses, stuffed pepperberries, pickled octopus, smoked ham, smoked trout
artichokes
and a French bean and slivered almond salad.
As well as eating at home, we have also eaten out.
We went back to Wagamame in Chermside to revisit and had chicken gyozo
beef skewers
and sauted green vegetables. Tasty and great service, as usual.
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