I realise I always start my posts with an apology and an explanation of why I have been absent; but, I have come to the acceptance that I am not always going to be able to post as consistently as I would like. I want to be passionate about the content I share, so I am going to post as often as I can; but, forgive me if life gets in the way! My time as a university student is drawing to a close as I finish my degree on Friday and move back home on the following Monday. I never imagined the emotions I would go through during this last week. It’s safe to say that this week especially is a huge roller coaster of emotions because I am torn with revising for my exam as well as devoting my time to the friends that I have made and clutching onto the remnants of student life. I am excited for the future but I am going to miss university life. however, I am certain that I will stay in touch with the friends I have made so that’ll make the transition into adulthood a little easier.
Anyway, I bet you’re sick of the rambly, apologetic starts to my posts, so let’s get into the reason why you’re here… Food! I thought I would start a “usingupleftovers’ theme because the next few posts I write will be made using up the little food I have left in my cupboards. Also, I thought these posts would be useful because using up leftovers can be difficult but it is always handy to have a few ideas up your sleeve to make that food shop last that little bit longer.
Last night I made a salmon, spicy vegetable Ratatouille and rice. Yet again, this is not the most exciting meal but it was quick, nutritious and tasty.
- A piece of salmon (I used a frozen fillet as this is cheaper than buying fresh Salmon)
- Egg Fried Rice (I used this rice because I had a microwave rice bag which needed to be used. Also, I was starving and couldn’t be bothered to wait for the rice to cook!)
- 1 Red Pepper
- 1 can of Kidney Beans
- 1 can of Chopped tomatoes
- 1 large squirt of tomato puree
- Salt, pepper, paprika, cumin and chilli powder to season
- Olive oil
- Boil the kettle, wrap the salmon in a tin foil parcel, add the water and then put in the oven for 20-25 minutes (This is how I cooked my salmon but you can cook it whichever way you like, just make sure that you adjust the cooking times to fit with the Ratatouille and rice.)
- Chop the onion and red pepper
- Add a small splash of olive oil into a saucepan
- Fry the onion and red pepper
- Add the tomato puree and seasoning
- Wash the kidney beans and add to the onion and pepper mixture
- Add the chopped tomatoes and let the mixture simmer
- Cook the rice (Either boil the rice for about ten minutes or wait until five minutes before the salmon is cooked to cook your microwave rice).
- Once the salmon is cooked, season with salt and pepper and plate it all up!
This is super easy, quick, and filling dinner or lunch idea which is guaranteed to use up those remaining food ingredients. The spicy vegetable Ratatouille is the stair of the dish because this is where the flavours are concentrated. The rice adds essential carbs to fill you up and lastly salmon provides you with essential proteins, vitamins and minerals.
Keep your eyes peeled for my next post. I will give you a hint, it is berry-licious!