Sunday, August 19, 2012

Sunday's cram


It's been three long weeks that I haven't posted anything! Office work has kept me away and I've been so excited to post my latest craft and meal experiments that have been fast piling up. :) For today, I'm featuring the instant dishes I prepared for lunch. It's got to be instant because I slept last night with body weakness after coming home from the grocery store with my hubby. This morning I had to spend some effort getting up from bed (it's a Sunday and missing the Sunday Service was just not among the choices!). The paracetamol I took before retiring to bed last night seemed to have worked after all. 

Oh yes, it was quite an effort getting up to prepare the usual Sunday breakfast (pan de sal with cheese whiz and coffee). But what's for lunch? Hmmm… good I found some slices of dowry (marinated in salt, pepper, paprika and very little soy sauce) which I haven't cooked the other day as planned. It made my morning much lighter as I only had to pan fry the slices. Main dish… check!


Next, the veggies. A quick look at the vegetable bin refreshed my memory. I had two bunches of asparagus and zucchini waiting for me. The veggie bin peep was just right on time! One more day and the asparagus tips would have been spoiled. And so, using the same grill pan, I stir fried the asparagus with onions, tomatoes, carrots and bell pepper.

 

Veggies... check! But wait... the zucchini! I couldn't let it get spoiled! So, I ventured into another Zucchini Carpaccio (minus the pistachios which I unintentionally forgot. I was in such a hurry that I prepared the carpaccio from memory). The avocado I bought from the market yesterday was just perfect! This time, however, instead of cutting the zucchinis lengthwise as I did the first time I tried the recipe which I described in my previous post (click here to view), I made thin coin cuts using my mandoline slicer and I used lime instead of lemon for the juice and zest.

Zucchini slices in lime juice-zest-salt-olive oil dressing
This time also, I think I got the Hass variety of avocado (the one that turns purple to black when ripe). See this? 


And mind you, for the first time, I was successful in removing the seed, as well as the skin by just giving it a gentle squeeze. That was quite an achievement on my part, as I used to remove the seed and peel it with a knife! :(


One serving of Zucchini Carpaccio with avocado
    Fried dowry + asparagus stir fry + zucchini carpaccio = one hearty lunch :)


 Glad to have two more days to rest. Such a great blessing!