Monthly Archives: October 2012

Kale, Quinoa, Avocado & Roast Chicken Salad

My mind has been preoccupied with redecorating my house lately. I have been trying to make my living space more cosy and live-in. Since I have been renting all this while, my existing furniture feels temporary and shabby. And so you know, it is no shabby chic. :P

I don’t know what’s changed but I feel it’s time for me to pretty up my space. I have been focusing one space at a time..starting with my living room by getting a brand new couch. Now, I’m on the hunt for a dining set. I am eyeing for an industrial style dining table and boy, it doesn’t come cheap! For the past few days, I have been contemplating whether to “take the plunge” or not.

Busying with my project makeover, I have been keeping my meals really simple. I have been living on the roast chickens from The Mills. And no, I am not yet sick of roast chicken. I don’t think I can ever be. ;)

There are so many dishes you can churn out with store-bought roast chicken and case in point, this salad. Despite its lengthy name, it doesn’t require much effort to make this hearty salad. The “cooking” effort required for this salad is basically to saute the kale with some garlic and cooking the quinoa. Sounds pretty effortless huh?

Kale, Quinoa, Avocado & Roast Chicken Salad

What you’ll need to feed 2 people, pretty generously:-

  • 1/2 cup uncooked quinoa
  • 1 cup hot water (to cook the quinoa)
  • 2 cloves of garlic, finely chopped
  • 1 small handful of flat leaf parsley, finely chopped (yielding about 1 tbsp of chopped parsley)
  • A bunch of kale, washed and finely sliced
  • Olive oil (to saute the kale and to make the dressing)
  • 1/2 store-bought roast chicken, shredded
  • 1 avocado, halved, pitted & peeled
  • Salt to taste
  • Freshly grind black pepper

Method:-

Cook quinoa according to the packet instructions. Generally, cook the the quinoa until the water is fully absorped over low-medium flame. To make the dressing: add 1 clove of finely chopped garlic with a pinch of salt while chopping the parsley. Then add the chopped parsley to the garlic and salt and top it up with 3-4 tbsps of olive oil. Stir to combine and set aside. In a large pan, add the remaining chopped garlic and olive oil. When the garlic starts to sizzle, add kale and a pinch of salt and saute until slightly wilted. While waiting for the kale to soften, shred the roast chicken. Just before serving, halve, remove the pit and peel the avocado with a spoon. To serve: place the kale, quinoa, avocado and shredded chicken on a plate and drizzle with the parsley-garlic dressing. Finish off with black pepper. Enjoy! :)

For those who have entered the Groupon giveaway, I will announce the winner either tomorrow or the day after on my blog and I will also send an email to notify the winner. Over 200 entries have been received and I would like to thank all of you who have entered! :D

I am thinking about doing an international giveaway. At the moment postage is my biggest concern so it will be a gift card type giveaway. Any suggestions in terms of which shopping sites are desirable? Your suggestion in the comment box below will be very much appreciated. Thanks!

Banana Carrot Bread

You probably think that I live solely on bananas given the amount of banana breads being churned out of my kitchen ha!

Well, it’s kinda true. Bananas are my favourite ingredient for smoothie and toppings for toasts. When I couldn’t finish them on time, it’s time for either banana breads…or cookies. Yes it is predictable but this time with a slight variation. I sneakily added a carrot. Grated. Just to make sure a non-veggie eater could sneak them out. Oh yeah, I can be a little bossy like that! It’s okay because no one should say no to carrot or veggie for that matter.

Banana Carrot Bread

(tweaked from bestrecipes.com.au)

What you’ll need:-

  • 2 cups all-purpose flour
  • 2+1/4 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
  • 3 heaped tbsps brown sugar
  • 2 ripe bananas
  • 1 carrot, coarsely grated (about 100g/3.5 ounces)
  • 2 eggs
  • 1/3 cup canola oil (or any flavourless cooking oil)
  • 1/3 cup of milk

Method:-

Preheat oven to 180 degrees Celsius / 356 degrees Fahrenheit. Coarsely grate carrot. Mix together flour, baking powder, sugar & ground cinnamon in a large bowl. In a separate bowl, mash bananas, then add eggs, milk, oil and grated carrot. Stir to combine with a fork. Add dry ingredients to wet ingredients and stir to combine. Pour mixture into a baking paper lined loaf tine and bake for one hour or until the cake tester come out clean. Let it stand in tin on wire rack for 5 to 10 minutes. It is best serve warm with butter.

Enjoy! xoxo Emily.

My month, in a nutshell

Yes, I am recapping on a monthly basis rather than weekly basis. Mostly, I’m not disciplined enough to do a recap on a weekly basis. After reviewing my archive, I’ve realised monthly works better for me. :) So here goes…

Scent of the moment – vanilla. I love when my room smells like frosting. :)

Inadvertently matched the magazine holder with the bookends.  (The magazine holder is from Typo and the Bookends are from the Reject Shop)

I am delighted to be the lifestyle contributor of The Nursing Post magazine. It is the career and education magazine for Nurses and Health Professionals. I would like to thank the Nursing Post team for such a wonderful opportunity. :) It never fails to excite me whenever I see my photographs in print media. :D

If you are in the nursing and health profession, do check out the site here and Like their Facebook for more updates.

I bought this 16-pieces stainless steel (also come in Bamboo) spice rack for $20 from Aldi. This is definitely the bargain of the month for me hehe!

I am not a huge Lush fan but this body conditioner which came in one of my Bella Boxes is starting to grow on me. I love the sweet scent…and it is super hydrating.

I’ve found a way to ensure my metal jewelry doesn’t mix during storage – stackable craft storage boxes.