Tag Archives: easy dinner

A Taste of Summer (and France!)

7 May

Glasgow had a sudden heat snap today, though it seems as if it will be nothing more than a memory tomorrow.  I’m planning on getting up early and going for a run- an attempt to get back into some semblance of shape for the summer.  Nothing says “attractive” at the beach like eating too much all winter to stay warm.

French cooking

French Cooking

Today was a “life is short, eat dessert first” kind of day.  When Matthew and I got home from our respective universities, we went for a lovely walk down by the river, Snickers ice cream bars in hand.  We intended to only be gone like 20 minutes, but we didn’t end up getting home until almost 8! By this time, I had to make dinner, although I thrown together a lovely fruit salad before we left.  Fortunately for me, I had a meal plan for the evening: Cod, Coriander, Tomato, and Garlic Parcels.  On this extended walk, we picked up a baguette, so it became a wonderfully French meal. The recipe I used is out of Daniel Galmiche’s wonderful cookbook French Brasserie Cookbook: The Heart of French Home Cooking.  Not only was this dish pretty and delicious, it was also SUPER easy.  I’m talking 10 minute prep with no anxiety easy.  I’d dole out the recipe online, but since I didn’t change anything, it feels like I’d be trying to pass it off as my own.  But if you’re ever feeling like cod, I’ll cook it for you!  I highly suggest checking out his website and buying his book.  (No, he’s not paying me. I wish!)

Generally, I have a pretty limited fish repertoire; I wish I had more! Does anyone out there have any good fish recipes?


Mundane Mondays

18 Mar

Being a grad student without classes has ruined my typical pattern of life.  Because my boyfriend is also a student, and his term is winding down, I have no sense of the significance of certain days of the week.  Weekends are less exciting and Mondays are less awful.  That being said, Mondays tend to be rather boring.  I crack down to work on Mondays, even though I typically do some research on the weekends, which frequently means not leaving my flat.  Today, for instance, I spent hours analyzing shots in Snow Cake.  It’s a good film, so I can’t complain too much, but because it was such a simple thing the amount of time it took was rather disheartening.  I have so much to write that spending time doing analysis that is equally unfun seems wasteful!

To make the day less drab (it was also raining/sleeting/cloudy all day-gross),  I made what Matthew thinks of as my signature dish- vegetarian stuffed green peppers.  It’s warm and cheesy and always a roaring success.  It also takes me less time every time I cook it, which is wonderful as one of my biggest problems as a chef/baker is that I’m SO slow.  Although tonight’s peppers were a little, well, squat, they brightened my day!  Here’s the recipe (inspired by this one) to make your next boring day a little brighter!

Stuffed Peppers

Stuffed Peppers

Leigh’s Stuffed Green Peppers

(Serves 2)


  • 2 green bell peppers, halved, cored, and seeded
  • 1/2 cup arborio rice
  • 1 cup water
  • 1 tablespoon olive oil
  • 2 or 3 green onions, chopped (spring onions in the UK)
  • 1 teaspoon basil
  • 1 teaspoon salt
  • ground black pepper to taste (I like a fair amount, about three good grinds on my pepper grinder, maybe 1/4 tsp)
  • 1 whole tomato or 4-5 cherry tomatoes, diced
  • 1/2 cup mozzarella cheese

Preheat oven to 400ºF (200ºC).  Put rice into boiling water and cook for 20 minutes, or until all the water has boiled away and

rice is cooked.  Place bell pepper halves on a baking tray and bake for 15-20 minutes. Chop up the green onions and tomato(es).   Put the onion in the hot oil with the basil, salt, and pepper for about 3 minutes.  Add in tomato and cook, about 5 minutes. Remove from heat.  Stir the cooked rice and cheese in with the onions and tomatoes.  Fill the pepper halves with the mixture. Pop back in the oven for 5 minutes.  Serve immediately.

Salmon Monday

12 Nov

Mondays are slow days for me here in Glasgow.  Today, for instance, I’ve done some laundry (excitement!), had some tea while watching a TV show and again while talking to Matthew (thrill!), and read a few articles on autism’s representation in the media between working on a spreadsheet to document my “texts”- that would be all books, films, and shows I use- for my thesis (fascination!).  Basically, on Mondays I do a lot of work that is not fun to read about.

My latest cooking attempt, though, is slightly more entertaining.  Yesterday, Matthew acquired some salmon from his mother and one of his brothers.  As students, free food is never turned down, but free salmon!? I don’t really know how we got so lucky.  Because it was fresh, it was important to eat it quickly, so tonight was the night!  As much as I wish we had been clever enough to have had Salmon Sunday, alas, Salmon Monday will have to do.  Unfortunately, I neglected to take any photos of it, so no exciting food shots for you, my dear readers. I’m sure you won’t mind that much though, because it really wasn’t all that pretty.  I’m not the best at pretty cooking yet, but at least it’s tasty!  I am including the recipe to make up for the lack of photos and hopefully provide you with a night of easy cooking.  Happy Monday!

Brown Sugar Salmon- from cooks.com

  • 2 tbsp lemon juice
  • 1/4 cup brown sugar (packed) + 8 tsp brown sugar for later (I only used 2 here, but I recommend 4,  one per fillet, so you get the taste without over doing it.)
  • 4 salmon fillets (I used a large side here, so basically 3 or 4 servings worth)
  • 1 tbsp butter- melted
  • 4 slices of lemon (or enough for one per fillet)

Preheat the oven to 375°F.

Pour the lemon juice into a, 11×7.5 glass baking dish and evenly distribute the brown sugar around it.  Place salmon in baking tray and drizzle with butter.  Pop in the oven for 15 minutes.

Remove the baking tray and turn the fish.  Place the lemon slices on the fish and spread the brown sugar on the tops.  Place back into the oven until the fish breaks apart easily with a fork, about 15-20 more minutes.

Serve! Bon appétit!