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Baked Cod with Shiitake Mushrooms and Bok Choy
I’m currently working on finishing up a couple of stories and recipes to share but they’re taking me a little extra time to get just right. In the meantime I thought I’d give you another quick and easy meal. Let’s call this the baking paper meal. Like the sheet pan meal, this recipe comes together with very little prep work or clean up required. It is also quick, extremely customisable and requires no fancy equipment in order to execute, and the options are endless. However, unlike the sheet pan meal, the baking paper meal bakes all at one time, so the components need to have equal cooking times.
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Kale Chopped Salad with Stone Ground Mustard Vinaigrette
Today’s post is dedicated to my sister who eats so much kale her perfect complexion is in danger of turning dark, leafy green. I kid, sorta. I’ve never known anyone to eat so much of the stuff. A day without and she gets the shakes. I admire her commitment. Thanks sis for setting such a good example. You know I’ll have to balance this out with a burger and fries so my body doesn’t go into shock.
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Pea and Avocado Crostini with Zucchini and Tomatoes
Even the biggest carnivores need some vegetables every now and then. Today is my day and I couldn’t be more excited about this recipe. It’s one of the best things I’ve made lately (and considering those lamb shanks that’s a pretty tall order!).
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Fish Stew
Hello friends. Long time no chat. It had to happen eventually though, right? A new post? Here it is!
So 2015…. not my best year for blogging. I’m pretty sure we wouldn’t be able to find a single soul to disagree. But that’s the lovely thing about life right? We get to start again. Let’s put 2015 blogging in past and move forward shall we? It might take a bit to get back into the swing of things but I will. Like riding a bike and all, right? I think so, but please stick with me until my writing gets a bit less clumsy. And wait until you get a look at these photos!! Shocking!!!!
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Christmas Recap and Prawn Cocktail
The holiday season was SO busy for us, but I’m guessing that statement is not unique to me. I hope you all have had a very Merry Christmas and Happy New Year! I know I was so spoiled with not one, not two, but THREE Christmases! How does a girl get so lucky? I had one with my family in November in the US, one with just my better half in the middle of December in Perth and a third with his family on Christmas in Melbourne. It was a whirlwind of food and family and presents too! -
Return from Hiatus and Kale and Turkey Stew
Well, I’ve returned. I’m back from my unintended hiatus. I never intended on being so inactive here at LSL this month but two trips taking up two weeks away from the house have made things crazy.
We’ve had so much fun and I plan on telling you all about it in upcoming posts. In good time my friends. In good time.
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Turkey “Cobb” Salad
When thinking of what to put together for dinner this past week, I was really thinking of a true Cobb salad. Chicken, egg, avocado, blue cheese and bacon among a pile of greens and tomatoes and onion. All of this of course to be topped off with a thick and creamy dressing. You know, one of those salads that end up with more calories than a bacon cheeseburger?
Yeah, that’s what I really wanted.
Using my better judgement (for once) I opted for this Turkey “Cobb” Salad instead. Beautiful, fresh leafy greens topped with chopped turkey, thinly sliced carrot, sliced cucumber, chopped tomato, blanched green beans, blanched broccoli, and topped with a lightened up buttermilk ranch dressing.
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Buttermilk and Herb Marinated Chicken Served on a Bed of Spinach
Friends, I have a great one for you today! Huge HUGE hit in this house. Any leftovers are great for salads and sandwiches the next day. In fact, I’m a little sorry that I didn’t make extra so there would be leftovers. Buttermilk and herb marinated chicken on a bed of spinach looks very elegant but cooks up quickly which makes it a possibility for the mid-week menu. -
Another Vegetable Filled Adventure ~ Salmon Rice Paper Rolls Served with Green Bean and Red Pepper Salad
It’s Friday again and in my house that either means fly to work morning or fly home evening for my better half. Every Friday means a trip to the airport for us. I have to say I much prefer the Friday evening trips over the Friday insanely early morning trips. Those morning trips you never can tell what mismatched clothes I might be wearing or what direction my hair will be pointing. I totally pull off the “I just rolled out of bed to make this drop off and plan on going straight back to bed” look. And of course, I don’t jut struggle with the early morning but also the fact that it is good-bye for the week. But lets not dwell on the early mornings anymore for today is an evening trip to the airport which means, not only am I more presentable, but also that it is fly home day!! Yay for us!!
Fly home day means a low key night with a good catch up and a clean meal pack with veggies. Tonight I really wanted to do a make ahead meal so all I really had to do was pull it from the fridge, pour some wine and sit an enjoy. I knew I wanted to make salmon. I toyed with a lot of ideas; a house favorite Salmon Nicoise, Salmon and Asparagus pasta, Honey Soy Salmon, Salmon Banh Mi… I could keep going. There are a couple pages of scribbled notes. What I did decide on is Salmon Rice Paper Rolls with a Chilled Green Bean and Red Pepper Salad.
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Parchment Baked Fish with Steamed Baby Bok Choy
If there’s one thing I can count on this would be it; nights my better half comes home from a week away at work, the one and only request I ever get is to have veggies with dinner. Not that I don’t always serve up a vegetable with dinner but on these nights I do try to make sure there are extras and they are a more substantial part of the meal. Apparently at work he is quite deprived of all things leafy and green. Now I’ve never seen it, but I’m sure the cafeteria up on site does serve up veggies on a regular basis but considering the amount of people they cook for daily I can only imagine that they are a lovely frozen precut variety that sit in a bain marie after being over cooked to begin with. They likely take on that green-gray mushy color. Is mushy a color? Ah well, you get my drift. Not appetizing at all!
