Whenever I have an upset stomach, I make this dish. It’s easy to make, as all ingredients are boiled and then tossed together.
I dread dinners. We usually have a salad in the evening, but I get bored with them after a few evenings. The other day, I had this fantastic idea of making a sandwich with chicken leftovers from a roasted chicken and fresh veggies. We had them for dinner for three or four evenings in the row, until I got bored. Again. But they’re still tasty!
I am trying to warm up to quinoa (with little success, so far). I got this recipe from the President’s Choice mobile app and used a bit less cheese than recommended. The recipe is fairly simple, and since the link is above, I won’t summarize it here. Suffice it to say you need quinoa, leeks, bell peppers, eggs and some cheese.
Next to waking up late, the reason I love weekends is freshly squeezed orange juice! On Friday evening, we make sure we have a bag of oranges in the fridge. Come Saturday morning, I wash 8 oranges, cut them in half and then squeeze the juice out of them! I have the cheapest juice squeezer I could find on the market. It’s easy, it’s delicious and I can’t get it why restaurants and pubs in Calgary don’t put this on the menu!
It’s been really difficult to update the blog lately. Way too much work, no time to sit down and write. Such is life… But tonight’s different and we’re having nachos with home made salsa and sour cream.
There’s not much to share, really. You need some really good tortilla chips – I like the organic (i.e, expensive…) ones from the organic aisle in Superstore. You’ll also need Mozzarella cheese – I buy the cheap, no name bar from Superstore. You’ll need sour cream, and the ingredients for the salsa: tomatoes, bell pepper, avocado, green onion, salt, pepper, fresh or dried cilantro, lemon.
Whenever I run out of food and I am at home, I take out a piece of salmon from the freezer (or buy one, usually from Superstore). All I have to do is prepare a good marinade, throw the salmon in the oven, and make sure I don’t over cook it. I like this marinade because it brings together three flavors: mustard, yogurt and dill.