Home Alone Cooking Day 1: swordfish and carrot courgette

Well, darling husband is away for a few days, so I get to cook all the foods that I really love, which he’s not so keen on.  I’ve had enormous joy poring over 2 cookbooks in particular: Gok’s Wok, and Deliciously Ella, and most of my meals over the next wee while will come from there.

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 Ingredients:Having selected a few recipes, I made a shopping list, and decided to go for a Tesco Click and Collect job.  Time with the dogs is precious, with R away, and I’d rather not spend an hour or 2 in the supermarket. But I couldn’t get a delivery slot till tomorrow, so tonight I was going for something I could make with my store cupboard ingredients.

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These include soba noodles, vermicelli rice noodles, black beans, tahini, tamari, and quinoa.

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As I was going to have the oven on, I decided to also make banana breakfast bars.

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I had some carrots and courgettes in the fridge, though admittedly they weren’t the freshest. And while I was in a peeling and shaving mode. I finished off the carrots so that I have some on hand for future meals.

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I was surprised at the amount of oats in the breakfast bars  – I added a few extra pumpkin seeds and flaxseed. And I couldn’t find a brownie tin so I used a silicon muffin pan.

The salad was pretty simple -oil and vinegar and a few crunchy seeds.  I decided to add a swordfish steak (bake from frozen) for protein.

The result was…OK.  The salad was rather chewy and crunchy.  I’ll use the leftovers for lunches this week.

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The breakfast bars were also very chewy, but the honey and vanilla make them rather moreish.

I look forward to tomorrow, and the grocery delivery!

 

 

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