I’m addicted to the green leaves of baby spinach.
Living in the middle of town has changed what and how I eat. It’s too easy to go out and buy yummy seafood mee goreng from KK or visit a cafe for coffee and a toasted panini. While it’s very pleasant it costs a bit more and isn’t always so good for the whole “healthy eating” thing.
Tonight I resolved to cook something, anything, using just the ingredients that I had on hand. This was complicated by the fact that we’re house sitting at the moment and don’t have a well-stocked larder. I came up with the following and it was damn good.
Potato, Chickpea and Tomato Casserole
Ingredients (serves 3-4)
- 3 tbsp extra light olive oil
- 3 medium potatoes
- 3 tsp ‘cajun spices’
- 1 medium onion
- 1 can chickpeas (drained)
- 1 can tomatoes in juice (not drained)
- 1 cube vegetable stock and a little hot water
- A bit of grated Parmesan to go on top
1. Wash and chop up the potatoes into small chunks (I am a fan of leaving the skin on)
2. Put the olive oil into a large frying pan and bring to a medium-hot temp
3. Add in the potatoes and then sprinkle the spices over them
4. Turn occasionally and cook until fried golden and worth snacking on
5. Drain any excess oil and turn down the heat to medium
6. Chop the onion and add it
7. Stir the potatoes and onions until the onion is just done
8. Drain the chickpeas and add them
9. Chuck in the tomatoes
10. Dissolve the stock cube in a little bit of hot water and add it
11. Put the plates in the oven to warm up, and simmer the dish for 10 minutes or so
12. Add salt to taste
13. Serve and sprinkle some parmesan on top
14. Get the person who didn’t cook to wash the dishes
This salad has a strong, tart taste and the chili adds extra lip tingling enjoyment.
It’s good as a side-salad.
It’s good as a main
I just added a little canned tuna to bulk it out.
Guess what I’m having for lunch tomorrow?
Bean salad recipe
- 1T olive oil
- 2T salted capers
- 1 can cannellini beans
- 3T lemon juice
- 1/2 C chopped Italian parsley
- 1 large red chilli, seeded and chopped
- 1 tomato, roughly chopped
- 1 garlic clove, crushed
- sea salt and cracked black pepper
Put it all in a bowl, toss well and let sit at least an hour before serving.
Thanks to my friend Jackie for this recipe.
A quick, simple and yummy snack. It’s especially good when you’re cooking for one or in a hurry.
Ciabatta, Tomato and Olives
- Rub bread with garlic.
- Add chopped tomato.
- Add chopped green olives.
- Drizzle with extra virgin olive oil.
- Place in oven until warm.
- Apply salt and pepper.