Quick Dinner - Salsa Rice with Lemony-Garlic Asparagus & Mushrooms

There are very few recipes I make these days that inspire me enough to blog post! The truth is we are eating so simple and repeat many of our favourite meals over and over. We don't get bored of them and they are always super delicious. 
This recipe is one that I have been making for many years, but recently seeing all the beautiful Australian asparagus I just KNEW it was time to finally post this (the pictures were taken 2 years ago)! As much as possible we try to buy only Australian produce which means that our time line for eating asparagus is rather short! So for those readers who are in Australia make the most of this one, and for those in other countries - be sure to let me know how often you get to enjoy asparagus! 

This meal is a super quick one. It's so easy that no matter how busy your day has been or what time of night you get home, its totally do-able! 
We often have cooked grains in our fridge, and there's rarely a week that goes by when we don't have a big tub of cooked brown rice in there. 
It's a great time-saver to have whole grains precooked. 

Growing up my father loved tinned asparagus! Personally, I never saw the appeal so I always thought I didn't like asparagus. But as a "grown-up" I decided to re-try it and discovered that having it fresh really tastes like a whole different vegetable! I have grown to not only enjoy, but totally LOVE fresh asparagus (and I still don't see the appeal in the tinned stuff!!!!!!!!!!!!).

I am showing serving size for one person, however it's really easy to make this for as many as needs be. The flavours work so well together and it feels like a real treat. In fact, it's not too far off what we seem to be served at functions!

SALSA RICE WITH LEMONY-GARLIC ASPARAGUS & MUSHROOMS

You'll need:
1 cup precooked brown rice
2 Tablespoons salsa (your choice store bought or homemade)
1 bunch of asparagus (depending on the size you may only use half)
2 large field mushrooms
2 garlic cloves
juice of 1/2 lemon

Slice the mushrooms into long thin strips. Remove the woody ends from the asparagus. 

Over high heat in a non-stick pan add the asparagus spears, the mushrooms, crushed garlic and lemon juice. Allow to saute, occasionally stirring gently, until the asparagus is just tender and the mushrooms are slightly wilted.  

While the asparagus mixture cooks, warm the rice either in a microwave or on the stove top. Once warmed, stir through the salsa.

 Serve!

Yes it really is that simple to have a delicious and nutritious meal in minutes!!!

Question of the day:
What time of year do you get locally grown asparagus? 
Do you like the taste of asparagus either fresh or tinned?

Meatless Monday - Garlic

Welcome to another edition of Meatless Monday. Today we're using garlic.

I love garlic. I add it to most of our main meals. Here's a great example!

Beat-the-flu Pasta

Winter has really hit here. I hate the cold. I'm lucky that I rarely get sick, but I sure hear lots of people around constantly sniffling & coughing.

Lets fight off that cold & flu season with some good food! Yet when we're feeling down we also feel like comfort food too. This recipe both comforts and provides flu-beating goodness!

To serve 2 you'll need:

200g corn pasta (or other pasta of choice)

1/2 cup chickpeas

small bunch broccolini

1/2 lemon

4 cloves garlic

2 Tablespoons tahini

Bring a pot of water to the boil & add the pasta. Cook for recommended time frame, adding the broccolini and chickpeas with 3 minutes to spare.

Drain the pasta and the veggies.

Return the pot to the heat and add the juice of the lemon, tahini and crushed garlic along with a tablespoon of boiling water. Stir well. Pour the pasta/veggie mix over the sauce & combine to make sure all the pasta pieces have a light coating of the sauce over them.

Serve with freshly cracked black pepper.

Christmas Drink #4 - Lemon Mint Tea

Drink # 4 - Lemon Mint Tea

Looking out the window today to see pouring rain & cold winds reminded me that we don't all get a hot Christmas! 
So here's one that all you folk on the other side of the world who have a cold Christmas can enjoy too!



To serve 2 you'll need:

500ml water
2 Tablespoons black tea leaves
1 small lemon
6ish mint leaves
1 teaspoon agave nectar


Juice the lemon & remove most of the zest. 
Tear the mint leaves.
 

Add all ingredients to a small pot & gently bring to the boil.



Remove from heat as soon as it has come to the boil or else the tea will taste bitter. 

 

Strain into a mug.




Add the agave and stir well.

*** Make sure you serve in a Christmas mug ;-)