empty cupboard cooking

Today's delicious meals in all their glory!

Lunch was bok choy cooked in coconut milk with lemongrass, galangal and kaffir lime leaves, plus as much chilli as I could find. I have pretty much run out of anything interesting in the cupboard, so this was desperation cooking. But not bad, and pretty easy. Oh, it had some frozen peas in it too, as I was lacking anything else. If I had been paying more attention (rather than listening to the Archers) it would have had at least an onion and a carrot or two. It was done in a bit of a hurry. I had it with pitta bread (low GI) because I don't eat noodles or white rice and was too hungry to wait for brown rice to cook. Also I am not wildly keen on carbs, I prefer masses of vegetables, but have to try and get my 5 portions of wholegrains in every day. I get most of it from my breakfast muesli, but have to force something else down too.

When I am out and about I have no problem with this. I snack on oatcakes and sometimes a peanut butter (pure wholenuts, no salt or sugar) and jam (St Dalfour sugar-free) sandwich (on rye!). Somehow when i am working at home I eat less, because I am so busy. Unless I am really bored and have been food shopping in which case I will just stand by the fridge snacking on fresh carrots, gherkins, olives, cheese, ready cooked tofu chunks, anything edible.



My organic box arrived nice and early today so I made a hearty salad. There wasn't actually much in it for a salad. One large green cabbage dominated, so i will have to be inventive with that. The bits on top of this salad aren't meaty, they are croutons - chunks of rye sourdough cooked wickedly in olive oil and garlic. I've not had croutons in years and it was a nice treat. The basis of this salad was tomato and egg - a combination I love. I have a serious weak spot for Pret's egg and tomato sandwiches which are on light rye with caraway and are delicious. I allow myself that treat about once a month at most.

By the way, the plate is very small, it's not that giant a portion! The rest of the salad was sliced carrot and courgette, gherkins, toasted pine nuts and a sharp dressing made with red wine vinegar. I fancied a change after years of balsamic. It was a bit boring, but makes a refreshing summery change.
I had some more of the lovely Spanish rose wine with this. Delicious!


The cookbook in the pics is the one I mentioned the other day. I'm planning a food shopping trip so I can try some of the recipes soon.