I mentioned in my Taking Stock post that I’ve been doing the bulk of the cooking lately. It’s fine, I don’t mind at all; I love cooking, and it has been great experimenting with recipes and working out what flavour combinations work for us.
Thankfully, Phillip and I generally like the same food, so I’m usually fairly confident he’ll like what I’ve made. Expect, maybe for the time I made pasta sauce with cinnamon and cloves, that wasn’t good.
Anyway, one of my favourite dishes to make recently has been this brown rice and kale salad. I wanted to make something that was relatively cheap, somewhat filling, and would stretch a few days. This hit the spot.
This salad is perfect for summer, and I love it because it’s simple, easy to make and tastes amazing. It can also be had as either a side dish or the main meal (it would make an excellent lunch).
If you try making this salad, I hope you enjoy it, and also, let me know what you thought about it.
In a small bowl whisk the minced garlic, lemon juice and balsamic vinegar, set aside.
In a large bowl, add the remaining ingredients (except the feta), and mix.
Crumble the feta on top of the salad, add the dressing stir to combine.
Add extra balsamic vinegar to your taste.
First of all, these tostadas are pretty messy. If you’re not keen on getting food all over your fingers, make tacos instead, they should be just as good.
A few weeks ago Meatless Monday ended up being a meatless week. On Tuesday, I made some vegetarian black bean tostadas which I served with a coriander dressing. They were fucking amazing.
I’m definitely going to be trying these again, the next time I make them I’ll add spiced shredded chicken to see what they’re like.
if you decide to make tostadas you can make your own, or buy them pre-made like we did.
Here is the recipe – if you decide to try it, let me know what you thought.
For the dressing, place all ingredients In a small food processor or blender and mix until smooth. Set aside
Add a little oil to a large pan and once heated add the onion. Cook tuntil translucent then add the corn and cook until it is slightly brown.
Add the tomatoes, and cook until slightly softened then add the beans and cook until they are heated through.
To serve, place the bean mixture on your tostadas, with a bit of the coriander dressing, and serve with your favourite toppings (we used sour cream and homemade guacamole)
