The kale is fast coming to an end, and Mr Grumpy pulled most of it out last weekend to make room for the summer crops. I have only a small bed left, which will give me enough kale for one last batch of kale chips. After that, unless I can find an organic supply, we are without kale until next year. It’s not all bad news though. The first tomatoes are on the vines, and the zucchinis and beans are starting to flower, and it won’t be long before my menu starts to reflect these much-anticipated summer crops.
This week we ate:
Shakshouka, served with homemade sourdough.
I love this dish. It is easy to make, great for leftovers and freezes well, so I usually double the recipe to have some in the freezer. I used homegrown silverbeet for the greens.
Spicy Kale Pesto, stirred through pasta.
Teriyaki Beef Stir Fry, with Broccoli and Udon Noodles.
A quick stir fry using my homemade Sugar Free Teriyaki Sauce. I’m still working on this recipe, but hope to share it soon.
This was an all-in-one dish, cooked in the rice cooker. I liked both the taste and the ease of preparation of this dish, and am looking forward to experimenting more with this book. I used salmon fillets as my fish. As I had leftovers, I shredded the salmon and stirred it through the rice. I then formed the rice into onigiri balls, which we ate for lunch over the next few days.
Slow Cooker Moroccan Chicken Tagine, served with wholegrain cous cous.
I did double the Shakshouka recipe, and froze half. To do this, follow the (doubled) recipe up to the point of adding the feta. Remove half of the tomato mixture, then continue with the recipe. I freeze the shakshouka flat in a zip lock bag, which can be defrosted easily for a quick meal. I reheat the sauce, add the feta and then the eggs, and dinner is done.
I also froze half of the Spicy Kale Pesto from Monday night’s dinner. Whilst I have previously frozen a lot of kale to make the pesto, it is nice to know I actually have some of the pesto ready to go in the freezer for an emergency meal.