An Honest Kitchen

An Honest Kitchen is a series of seasonally-based e-magazines focussed on real food that's good for you. Its honest food - no spin, unrealistic styling or glossing over what's involved in cooking and eating well. For details and latest issue click here.

What I'm eating

  • Saturday. Iku lunch today: tofu burger w/ steamed veg, pickled red cabbage & beetroot, & chickpea w/ beetroot. Plus they're amazing dressing
  • Thurs late lunch: Pad Thai with tofu and double the vegetables.
  • Hungry all morning & knew lunch was going to be late. Had half a tin of white beans, a banana, a peach & square of Beetrotinger cake.
  • Thurs breakfast: rye and pumpkin seed toast again. One w/ white bean paste / dip & t'other w/ marmalade. Plus some pineapple.
  • Made kind of polenta pie for Tues dinner. Polenta top & bottom, w/ filling of lentils & silverbeet cooked in tomato.Topped w/ cheese & baked

Archives

Five things I've cooked this week

Posted by kathryn in Easier eating

Omelettes. Made with eggs from the chickens we’re looking after. In this week’s version I’ve been adding a splash of shoyu to the eggs, cooking the omelette in ginger flavoured olive oil and scattering over some chopped green shallots at the end. A barley bake. Dinner I made for friends on Monday night, cooking at their house. I sauteed up all the vegetables from the bottom of their fridge, added in some chickpeas and smoked paprika, together with a …

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Read more 6 comments 20 July, 2012