Salmon is probably one of my favourite fishes. No, wait. It is probably the only fish I don’t tire of cooking! So, when I went and bought a packet of sweet basil (don’t you just love the sweet, sharp scent of it?), I know it will go splendidly with salmon.
So, I did sorta went overboard and used basil and salmon to cook three different dishes within the space of two days.
Back when I was younger, I always loved chewing on bits of cut sugar cane (after removing the skin and chopping it into tiny pieces) for its sweet juice before spitting the pulp out. It was like the healthy version of chewing gum. But, of course, at that age, I didn’t know it was healthier than sweets or chewing gum. I only knew it was sweet and fun to chew on.
I think I’ve not chewed on raw sugar cane for years already now. Even recently when we got a few stalks of sugar cane, I forgot all about . . . → Read More: Health benefits of sugar cane
This is a continuation of my how to cook quinoa recipes where I try all sorts of ways to cook quinoa. As you may well know, I’ve already mentioned before about the health benefits of quinoa and how it is a great replacement for rice. It is also gluten-free and high in iron, amongst other things.
This time around, I tried a very simple quinoa recipe with canned sardines. We happen to opened a can of sardines a few days back and I’ve some leftovers so I used it to cook it with quinoa instead. It turned out . . . → Read More: How to cook quinoa recipes: Quinoa and sardines
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