All posts tagged: main dish

Fried Egg and Avocado Wraps.

A box without hinges, key, or lid, Yet golden treasure inside is hid. – JRR Tolkien, The Hobbit A couple of weeks ago, about 10 days before I went on my holidays, I didn’t really have any food in the house.  I was trying really hard to use up what I had, and to not buy anymore food, so nothing would go to waste. All I had left in the fridge was a tiny bit of red bell-pepper, an avocado and some eggs. I rummaged through my shelves and found a packet of tortillas and decided I’d make wraps. It was really simple, and really good. I liked it so much I actually went out and bought another pepper and avocado to make it again the following night and the night after that… Each time, I made them I made some slight adjustments – I added onions and garlic one day, as well as tomatoes and courgette another. This wrap is really versatile and I’ve loved each version. I hope you do, too. Fried Egg and Avocado …

Spiced Carrot and Lentil Soup

I know, I know! I’m crazy, right? A soup recipe? Don’t I know that it’s summer and the days are warm and long for the most part? Rest assured, I do! However, growing up in Ireland taught me that summer can be fleeting and while one summer maybe be glorious (2006, anyone?), another summer can be completely horrendous (2007!). Cue moving to Korea where the summers are a mix of hot, sweaty humidity and thundering, lashing rain. On those days, I don’t find myself craving salads or barbeques but rather warm buttery toast dipped in piping hot soup. Even if my a/c is on, I want nothing more than to be cuddled on the bed with a mug of tea in one hand and a bowl of soup in the other. The recipe I am going to share with you this week is one of my favourite soups. I found it on the BBC Good Food website and it has been one of my staples for more than a year. I have only ever made the …

Vegetable Fried Quinoa

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world. – J.R.R. Tolkien. I recently bought a bag of quinoa. While, I have eaten it before, until last week, I’d yet to actually cook this fantastic little grain. I was trying to figure out what to make with it when I was flipping through Extending the Table and came across one of my favourite recipes from that cookbook called Vietnamese Fried Rice. A quick skim over the contents, a look around my kitchen and I came up with the below recipe. I liked the recipe so much that I made it again this week for my lunches. While this recipe does borrow heavily from the original recipe (coming soon), substituting quinoa for rice was not the only change that I made. I hope you like this recipe and that you find it an easy one to make when you are craving something a little different. Vegetable Fried Quinoa serves 2-3 Ingredients 1/2 cup uncooked quinoa,* 1 dried …

Kale Baked Beans

Beans, beans, they’re good for your heart                                                              -Schoolyard chant So, I’ve mentioned before how I love baked beans on toast. Everytime I have them, whether they are jazzed up on some fantastic bread or just a tin of Batchelors on Brennans‘, they evoke memories of staying with my Granny during World Cup 1990 while my mom was away. At night when my dad got home, we’d drink really sweet, milky tea and feast on beans on toast. Maybe we didn’t have them everyday, but I was under 8 years old at the time, and that’s what my memory is telling me! While the bread is certainly important, for example, a nice Vienna Roll or Brennan’s Batch loaf would do the trick, getting such high quality bread in Korea sadly doesn’t equate to a quick and easy meal. I’d have to trek to Daejeon, which is 30 …

Chicken Rice Salad

He that sups upon salad, goes not to bed fasting -Thomas Fuller While I love winter and winter eats like hearty soups to rich curries, there is something about spring and summer that makes my heart sing. Spring also tends to alter my desire for making Shepherd’s Pie into cravings of salads, avocados and black olives. Consequently, I made a Chicken Rice Salad this week which spanned those three criteria. Truth be told, years ago, when I was on holiday in Nebraska visiting my mother’s family, one of my aunts made a Chicken Orzo Salad. That salad had black olives and scallions and was dressed in garlic mayonnaise. I don’t have the recipe, nor do I know what cookbook it is from, but the below recipe is inspired by my memory of that tasty dish. Light and fresh, it pairs well with my Kale Baked Beans (coming soon). Chicken Rice Salad Serves 6-8 Ingredients 2 cups uncooked rice, washed and rinsed 4 pieces boneless skinless chicken breast, chopped into bite-size chunks 1 yellow pepper, washed and diced 15-20 scallions/spring onions, peeled, washed …