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.
Meatless Monday is something I’m trying to get in the habit of, as I feel that Phillip and I eat a little too much meat. For dinner this week, I whipped up a spinach and kale chickpea stew, which was topped with a fried egg.
I’m not a usually fan of chickpeas, but this meal? It was fucking amazing – so much so, that I had leftovers for lunch on Tuesday (minus the egg, because I really couldn’t be stuffed frying an egg and then washing the pan out afterward).
Today, I wanted to share the recipe with you guys, if you decide to make it, let me know what you thought.
Heat 1 Tbsp. oil in a large pot over medium heat. Add 1 of the minced garlic cloves and stir until it begins to brown. Add the spinach and kale, coat in garlic and cook until wilted. Transfer to a bowl and set aside.
In the same pot heat 2 Tbsp of oil and add the remaining garlic cloves and the onion. Cook until the onion is translucent then add the spices and stir to coat the onion.
Add tomato and chickpeas; stir to coat and then bring the tomato juice to a simmer and allow the juice to reduce a little. At this stage, you can add a little salt and pepper to season, if you would like.
Add the vegetable stock, and simmer for around 25 - 30 minutes. Mash a few chickpeas with a potato masher during this time and cook until the sauce is thickened. Fold in the spinach and kale,
Add a little oil to a frying pan and heat until it begins to shimmer. Crack 2 eggs into the pan (make sure the oil is hot, i cracked my eggs prematurely and they got stuck to the pan) and using a large spoon, baste whites with oil until they have set and the edges are crunchy and golden brown.
To serve spoon chickpea stew into bowls and top with a fried egg.