A post by Kathy at Play, Eat, Learn, Live inspired me – and reminded me of a conversation I had with Jen on our lovely visit north last May. Jen is not a sandwich person, and said she would not even usually think to throw one together for her Smalls at lunch time.
Kathy is a Coeliac and sandwiches aren’t always the most palatable options – thus she wrote Seven Lunch Alternatives to the Sandwich. This was inspiring, because I had run out of bread – and the bread we like is expensive. I want to buy it, but I want us to eat less of it.
There were some great ideas on the list – I particularly like the warm roast vegetable and bacon salad, the rice paper rolls (of which I am already a devotee) – and the potato pancakes. The day I read the post I was out of bread, so I made myself an salad of chickpeas, corriander, tuna, brown lentils, tomato and lettuce.
It was awesome with a little bit of vinegar through it. Small Z sidled up alongside me, seagull like, and began picking bits out. There are few things that annoy me more, so I gave her her own bowl, and she happily chomped away. I was so excited by this that I gave her the leftovers for dinner, only to be told, “No mama, that’s lunch food. I can’t eat it at dinner time.” Grrrr. Thank god for Weet-Bix…
Tonight, after working all day, I made my go-to meal of the moment. Bean and Spinach Korma. This is my version:
Ingredients (serves 2)
2 teaspoons vegetable oil
1 brown onion, chopped
1 red capsicum, chopped
3 big tablespoons Patak’s korma curry paste
400ml can coconut cream
400g can cannellini beans, drained, rinsed
chunks of frozen spinach
broccolini or broccoli or zucchini or mushroom or the lot
steamed basmati rice to serve
blob some natural yoghurt on top
Fry onion and broccoli until soft (I put on frypan lid and add in a bit of butter). After about ten minutes add in the other vegies but not spinach. Fry them up a bit. Stir in the curry paste. Fry a few minutes longer. Add in coconut cream, crank heat to boil, then lower it down, add beans and spinach. Cook until all heated through – about three or four minutes.
You have, I assume, made your basmati rice (brown rice is just as good) via absorbtion method with a kaffir lime leaf chucked in for good measure. Whack a lump of butter on top when it’s done and put the lid back on. I also am a friend of salt – and I add a fair bit of that to the finished masterpiece. Yay. I would have post a photo but I was too hungry…
And lastly (because I REALLY have to go to bed) there is interesting information about Pyrex cookware over at Girls Gone Child, together with a ratatouille recipe that I’m going to have a go at this coming week. I looove my old Pyrex, but the new stuff is not sounding so great.