Quicklinks
Posted by kathryn in Miscellanea
- Wonderful stuffed capsicums: I made this recipe twice last week, both times for picnics. It’s Ganga from A Life (Time) of Cooking’s adaptation of a Nigel Slater recipe for capsicums stuffed with tomatoes. It’s good. I mean really, really, really good.
- Becoming a Selectarian: Great piece from the Redefining Diets blog on avoiding those calls from the kitchen cupboard of chocolate/chips/biscuits saying “eat me”.
- Noodles with walnuts: A gorgeous looking recipe from Ottolenghi for Udon Noodles with Miso and Walnuts. To me it’s a slighty unusual combination, but I’m intrigued and it looks delish.
- Should you sear a steak? Piece from The Guardian on whether searing a steak locks in the juices.
- Cabbage on toast: It may not sound like the most glamorous of meals, but I reckon this recipe for cabbage and bitter leaves on garlic toast is great. A combination of greens gently cooked in red wine and then served on garlic-rubbed toast. What’s not to like?
- Drinking alcohol: The Times has a good Q & A on alcohol – Two glasses a night? What’s the problem? It covers the nitty gritty about safe drinking levels and whether there’s anything you can do to offset your alcohol intake.
- Mindful eating: This article is one of the best pieces I’ve read on mindful eating. It’s from Brigham & Women’s Hospital in the US and covers the basics, along with a great exercise to get you started.
- Simple breakfast: Have to say I’m quite enamoured of this breakfast idea from Fuss Free Flavours. It’s a banana and peanut butter breakfast wrap. Particularly like the addition of pepitas.
04 February, 2010
Comments
Just wanted to share the delicious lunch I’m currently eating, as you’d approve of it! So quick to put together in the morning, too.
Salad of snow pea sprouts, red lettuce, flat parsley leaves, tomato, lebanese cucumber, and a can of mixed beans, drizzled with good olive oil and vinegar and sprinkled with dukkah. So. Tasty.
Oh my gosh Gwyneth that sounds good. Love the addition of dukkah – would make such a difference to the taste, while also providing a bit of crunch and texture. Lovely to hear and so pleased you are finding it an easy thing to do in the morning. It’s amazing what you can rustle up in a few minutes in the morning, even when you’re rushing.
Great links Kathryn, I especially liked the alcohol article.
The mindful eating introduction is great but I was a little disappointed with the actual “how to” exercise. I think having a good look at your food and then moving on to see what it smells like before actually starting to eat are really important stages in slowing down and being more aware of the eating process.
Off to investigate the cabbage on toast now…
Tried your recommended recipe of stuffed capsicums for dinner last night and they were just lovely! So easy to prepare and delicious – as a side I made a black bean and avocado salad and both dishes looked (and tasted) terrific – thank you!
Hi there Sophie, the alcohol article is good isn’t it. I can see what you’re saying about the mindfulness exercise, but I still really like the one in the article above. Smelling and looking are really important, but I like the way they focus on the experience of eating – what it actually tastes and feels like to have food in your mouth, to chew and to swallow. I think it’s a really concrete exercise, that’s easy to do and many would benefit from.
Jennifer – so glad to hear you enjoyed the capsicums. And your black bean and avocado salad sounds like a perfect side dish. Good work.
Hi Kathryn,
Thanks for the link, I am currently obsessed with my sewing machine and have not been cooking at all!
Anything from Ottolenghi is bound to be good and I am loving the idea of the cabbage on toast!
Helen – it’s amazing how something new can distract you from your usual routines. But you need to get back in the kitchen! I’m going to stock up on peanut butter and wraps to have your banana roll for breakfast next week. I’m already looking forward to it.
And I share your Ottolenghi confidence. If it’s by him/them it’s going to be good.
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