Apologies for the few days of absence, but our thoughts have been occupied with this little cutie:
The newest addition to our household, JD has already been embroiled in a sex change scandal although we've only had her for a week.
Well, dear reader, that is what happens when two non-cat experts adopt a little kitten from a friend who proceeds to inform said non-cat experts that the little ball of fur is of the male persuasion. Of course these two non-cat experts get so caught up in the "brand-new-kitten!"-euphoria that they don't even bother to make sure that the kitty is indeed a rough and tumble little boy or whether a dainty little girl is hiding inside there.
Suffice to say, when we took her to the vet yesterday, we felt pretty darn stupid when the vet told us that she has to be a girl because only females come with this particular colouring (something about the x chromosomes - she kinda lost me halfway). That and the very obvious matter of female genitalia...
So, for the past week's gender confusion - a sincere apology my lovely little JD!
The irony of her name of course is not lost on us... JD was originally named after Dr Dorian from Scrubs and, as all Scrubs fans will know, Dr Perry frequently teases JD about being a girl. Ne'er a truer word spoken in jest!
Anyyywhoo, let's get back to the food (because let's face it, that's what you're here for!), shall we?
This tex-mex salad is supertasty and best of all, it's quickly assembled out of (mostly) storecupboard ingredients. The perfect accompaniment for grilled meats (perhaps these beef skewers?), it also makes for a very satisfying light lunch. Keeps well in the fridge.
Tex-Mex SaladServes 4 - 6 (as a side-dish)
2 x 400g tins red kidney beans, drained1 x 360g tin sweetcorn kernels, drained2 or 3 tomatoes, diced (optional)1/2 large cucumber, diced200g pack black olives in brine, drained and halved1/2 red bellpepper, diced1/2 green bellpepper, diced1 tsp olive oil1 tbsp lemon juice1 tbsp paprika1 tsp cumin seeds, ground1 tsp coriander seeds, ground1 tsp salt
1. Toss, beans, sweetcorn, tomatoes (if using), cucumber, olives and bellpeppers together in a large salad bowl.2. Add oil, lemon juice & spices, then toss again.3. Refrigerate, covered for 30 minutes to an hour to allow the flavours to mingle, then serve cold.
Nutritional info (per serving): Calories 169.6 , Total fat 4.6 g, Saturated fat 0.6 g, Polyunsaturated fat 0.9 g, Monounsaturated fat 2.8 g, Cholesterol 0.0 mg, Sodium 1063.6 mg, Potassium 481.6 mg, Total carbohydrate 28.3 g, Dietary fiber 9.1 g, Sugars 0.6 g, Protein 7.3 g
Good source of: Vitamin C 66.6 %, Vitamin A 33.1 %, Iron 20.6 %, Folate 19.9 %