Sunday Funday: Dinner Edition

December 20, 2015

They say Sundays are for lovers, but hell my boyfriend is in Italy. So, it is all about me today and loving me. On Sundays, I usually have some spontaneous adventures going on. Not today, all I wanted to do was sleep. Winters are for hibernating anyways, so I am not going to be too hard on myself for sleeping in super duper late.


Once I finally rolled myself out of bed, it was time to be a domestic goddess (face palm), breakie and dancing around my apartment in my underwear to some gospel tunes (no photos). All whilst, soaking my hair in coconut oil.


Then in was time do for dinner because I got HANGRY. Thank God, I had lots of food in the refrigerator to choose from because it was raining and I didn't want to leave the house :)


I whipped up some Purple Rice, Mango Salsa, and Pan-Seared Salmon. Sweet baby Jesus it was a wicked dish (meaning VERY good). Finga licking gud (insert Jamaican accent). Rinsed it all down with a glass of red wine. Yes, fish goes best with white wine but dislike drinking whites in the winter. 

Purple rice

  • 2 cups purple rice
  • 2 1/2 cups water
  • Pinch of salt
*This is about 4 servings because I will have the leftover throughout the week.

Directions

  • Bring two cups of water to a boil with salt over very high heat
  • Add purple rice once water begins to boil
  • Reduce heat after about 25 minutes and let the rice simmer.
  • Add the remaining water if all the water is gone and rice is not cooked.
  • Taste rice and make sure is is tender, but not soggy

Pan-Seared Salmon

  • 2 center-cut salmon fillets
  • 1  1/2 Tsbsp lemon juice
  • 1  1/2 Tbsp olive oil
  • Pinch of salt and pepper

Directions

  • Place the salmon fillets in a bowl. Toss with lemon juice, olive oil, salt, and pepper. Let the flava soak in for 20 minutes. 
  • Cook salmon in a nonstick pan. Use medium to high heat for 3 minutes on each side.
  • Reduce heat to at 1 min mark and make sure the skin is crisp and the flesh is medium rare or well down. 

Mango Salsa

  •  2 cups fresh or frozen mangoes
  • 1 small white or red onion, chopped
  • 1 lime. Whatever size. All about preference
  • Cilantro (handful of leaves)
  • 1 chili pepper, chopped ( I am in Korea, so I had to improvise- no jalapeños here)
  • Pinch of salt and pepper for taste

Directions

  • Chop it all up
  • Mix it together (be careful not to snack on all your mangoes, I accidentally did that) 
  • Let your salsa sit for a bit (this is good for more flavaaaaa)
I didn't plan on posting about this, but the food was so pretty. I couldn't resist. This is my second time cooking purple rice and I have to say I love it. Tomorrow is Monday and I am excited to see my students, so I hope I can get to bed at a reasonable hour. Thanks you for reading this post and please leave your thoughts in the comments section below. xo

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