Wednesday, December 26, 2007
Saturday, December 08, 2007
Collard Greens with Bacon
A new experiment from the Farmers' Market. I've read about collard greens for years without ever seeing them for sale, so of course I had to buy some to try. Googling for recipes brought up a number of common themes and some variations, so I zipped up to the shops for bacon, and ended up throwing this together as an accompaniment to fritatta.
1 bunch collard greens, stems removed and leaves shredded
1 small onion
1/3-1/2 cup bacon, diced
1-2 cloves of garlic, crushed
1 tsp apple cider vinegar
1 tsp brown sugar
1/2 tsp paprika
Saute the onion and bacon together until the onion is cooked. Add garlic and cook until fragrant. Add greens, vinegar, sugar and paprika and stir together, cover and sweat over a low heat until greens wilt and are just beginning to change colour (you want to keep them green). Serve as a side dish, and lament that there wasn't twice as much!
This quantity fed E and me, but next time I will buy two bunches as I probably ended up with about half the quantity of leafage as in the average supermarket bunch of English spinach (as a comparison).
1 bunch collard greens, stems removed and leaves shredded
1 small onion
1/3-1/2 cup bacon, diced
1-2 cloves of garlic, crushed
1 tsp apple cider vinegar
1 tsp brown sugar
1/2 tsp paprika
Saute the onion and bacon together until the onion is cooked. Add garlic and cook until fragrant. Add greens, vinegar, sugar and paprika and stir together, cover and sweat over a low heat until greens wilt and are just beginning to change colour (you want to keep them green). Serve as a side dish, and lament that there wasn't twice as much!
This quantity fed E and me, but next time I will buy two bunches as I probably ended up with about half the quantity of leafage as in the average supermarket bunch of English spinach (as a comparison).
Friday, November 30, 2007
Menu Plan 1 Dec - 7 Dec
Saturday 1 Dec
leftovers
Sunday 2 Dec
leftovers
Monday 3 Dec
Roast Chicken
(sweet potato, potato, pumpkin, carrot, broccoli, green beans/steamed veges)
Tuesday 4 Dec
Risotto with Roast Vegetables, Spinach and Fetta
(pumpkin, sweet potato, spinach, onion, fetta)
Wednesday 5 Dec (B horse riding)
Tuna Pasta Bistro
(cheese sauce with tuna, and your choice of broccoli, red capsicum, carrot, peas'n'corn, SDT, etc)
Apple Crumble with Flaxseeds
Thursday 6 Dec
Lamb Curry(?); greens with coconut
(onion, potatoes, peas, sour cream; greens in season, onion, green capsicum)
Friday 7 Dec
Fritatta
(Onion, potato, SDT, olives, red capsicum, anything else left over)
leftovers
Sunday 2 Dec
leftovers
Monday 3 Dec
Roast Chicken
(sweet potato, potato, pumpkin, carrot, broccoli, green beans/steamed veges)
Tuesday 4 Dec
Risotto with Roast Vegetables, Spinach and Fetta
(pumpkin, sweet potato, spinach, onion, fetta)
Wednesday 5 Dec (B horse riding)
Tuna Pasta Bistro
(cheese sauce with tuna, and your choice of broccoli, red capsicum, carrot, peas'n'corn, SDT, etc)
Apple Crumble with Flaxseeds
Thursday 6 Dec
Lamb Curry(?); greens with coconut
(onion, potatoes, peas, sour cream; greens in season, onion, green capsicum)
Friday 7 Dec
Fritatta
(Onion, potato, SDT, olives, red capsicum, anything else left over)
Monday, October 22, 2007
Sunday, October 21, 2007
Saturday, October 20, 2007
Minestrone
The purchase of yummy Italian bread and lots of vegies at the Farmers' Market this morning required the making of minestrone this evening.
1 onion, diced
1 leek, sliced thickly
1 carrot, diced
1/2 head broccoli, cut into small florets
1 (very) small red capsicum, diced
1 tbsp crushed garlic
1 tub tomato paste
1L water
1/8 green cabbage, finely shredded
1 bunch pak choi, finely shredded (or use spinach or silverbeet)
1/2 zucchini, diced
1 tin cannelini beans
1 tin kidney beans
black pepper and basil to season
Saute onion, leek, carrot, broccoli and capsicum until beginning to wilt. Add garlic for a minute until fragrant. Add tomato paste, and gradually mix in water. Season. Bring to the boil, lower heat and simmer for 10 minutes. Add cabbage, pak choi, zucchini and beans, simmer for five minutes until heated through, and serve with grated cheese (preferably Parmesan, although I didn't have any tonight) and Italian bread.
We've been eating pretty crappily this week because I've been too tired to cook most nights, and I can just feel my body radiating gratitude at me for all those yummy vegetables right now *g* Maybe I'm a food snob, but I can't believe that some people eat the kind of processed crap we've been subsisting on this week all the time, and think that it constitutes real food...
1 onion, diced
1 leek, sliced thickly
1 carrot, diced
1/2 head broccoli, cut into small florets
1 (very) small red capsicum, diced
1 tbsp crushed garlic
1 tub tomato paste
1L water
1/8 green cabbage, finely shredded
1 bunch pak choi, finely shredded (or use spinach or silverbeet)
1/2 zucchini, diced
1 tin cannelini beans
1 tin kidney beans
black pepper and basil to season
Saute onion, leek, carrot, broccoli and capsicum until beginning to wilt. Add garlic for a minute until fragrant. Add tomato paste, and gradually mix in water. Season. Bring to the boil, lower heat and simmer for 10 minutes. Add cabbage, pak choi, zucchini and beans, simmer for five minutes until heated through, and serve with grated cheese (preferably Parmesan, although I didn't have any tonight) and Italian bread.
We've been eating pretty crappily this week because I've been too tired to cook most nights, and I can just feel my body radiating gratitude at me for all those yummy vegetables right now *g* Maybe I'm a food snob, but I can't believe that some people eat the kind of processed crap we've been subsisting on this week all the time, and think that it constitutes real food...
Monday, October 08, 2007
Easy Meals
Things in cupboard/freezer:
Butter chicken sauce x 2 (need diced chicken x 2)
Rogan Josh (need diced lamb)
Laksa (need meat, tofu or nuts, and noodles)
Pita pizzas (need salami/ham in freezer)
Frozen chicken x 1
Fish fillets
Things to buy and freeze in meal sizes:
Greenhills beef order (split with mum and dad)
Ham hock (for pea and ham soup)
Noodles for stir-fry, laksa
Shredded ham, sliced salami
Things to buy for the cupboard:
Stir-fry in a can
Things to cook and freeze:
Mexican Beans
Spaghetti sauce, veg and meat (freeze as is and as lasagne)
Pumpkin Soup [made 1 batch 11/10]
Dhal [made 1 batch 11/10]
Kidney beans, chickpeas and lentils for easy meal bases
Cakes and biscuits
Butter chicken sauce x 2 (need diced chicken x 2)
Rogan Josh (need diced lamb)
Laksa (need meat, tofu or nuts, and noodles)
Pita pizzas (need salami/ham in freezer)
Frozen chicken x 1
Fish fillets
Things to buy and freeze in meal sizes:
Greenhills beef order (split with mum and dad)
Ham hock (for pea and ham soup)
Noodles for stir-fry, laksa
Shredded ham, sliced salami
Things to buy for the cupboard:
Stir-fry in a can
Things to cook and freeze:
Mexican Beans
Spaghetti sauce, veg and meat (freeze as is and as lasagne)
Pumpkin Soup [made 1 batch 11/10]
Dhal [made 1 batch 11/10]
Kidney beans, chickpeas and lentils for easy meal bases
Cakes and biscuits
Sunday, September 23, 2007
Yum!
Tonight I flung together a meal which turned out to be amazingly yummy. Part of it was due to the specific ingredients - we bought new potatoes from the farmers' market last time we were there, and served them as simply as possible - boiled in their skins with butter, pepper and salt. They were utterly magnificent. Anyone who goes to the local farmers' market, you must buy potatoes from Glenn na Meala Farm. They are so delicious that they have even convinced the EDoD that she likes potatoes, an astonishing feat! They also have the advantage of being super local - the farm is only ten minutes drive away from our house :-) I also used eggs from our own chooks, and olive oil from another very local producer, but the rest of the ingredients were generic supermarket/greengrocer products and sourced from God knows where... *sigh*
Vegetable Fritters
1 onion, finely diced or grated
1 zucchini, grated
1 carrot, grated
salt
1 cup corn kernels
1 cup grated cheese
1 clove garlic, crushed or finely chopped
salt and black pepper to taste
2 large eggs
2-3 tbsp wholemeal flour
oil for shallow frying
Grate the vegetables into a colander, sprinkle with salt and leave til the juices release. Rinse and tip into a clean teatowel, squeeze until dry. Add corn kernels, grated cheese, and garlic and mix together. Stir through wholemeal flour til the vegetables are coated (add more if necessary). Beat eggs and seasoning together, bind mixture with egg, and put in the fridge for half an hour, unless your family is starving to death, in which case just be careful in turning them as they won't stick together as well. Shallow fry and serve hot.
Chickpea Couscous Salad
7-8 sun-dried tomatoes (not packed in oil), shredded
1/4 cup currants
1/2 cup frozen peas
2 tsp butter or margarine
1 cup couscous
1 cup boiling water
1 tin chickpeas, drained and rinsed
1 stick celery, thinly sliced
3 tbsp olive oil
1-2 tsp balsamic vinegar
salt and black pepper to taste
Combine tomatoes, currants, peas, butter or margarine and couscous in a lidded container with the boiling water. Stir quickly, cover and leave until water has been absorbed. Fluff with a fork, and microwave for 30 seconds or so if the couscous is still slightly soggy. Turn into a large serving bowl with celery and chickpeas. Beat olive oil and balsamic vinegar together then pour over couscous mixture and stir thoroughly. Season to taste.
Vegetable Fritters
1 onion, finely diced or grated
1 zucchini, grated
1 carrot, grated
salt
1 cup corn kernels
1 cup grated cheese
1 clove garlic, crushed or finely chopped
salt and black pepper to taste
2 large eggs
2-3 tbsp wholemeal flour
oil for shallow frying
Grate the vegetables into a colander, sprinkle with salt and leave til the juices release. Rinse and tip into a clean teatowel, squeeze until dry. Add corn kernels, grated cheese, and garlic and mix together. Stir through wholemeal flour til the vegetables are coated (add more if necessary). Beat eggs and seasoning together, bind mixture with egg, and put in the fridge for half an hour, unless your family is starving to death, in which case just be careful in turning them as they won't stick together as well. Shallow fry and serve hot.
Chickpea Couscous Salad
7-8 sun-dried tomatoes (not packed in oil), shredded
1/4 cup currants
1/2 cup frozen peas
2 tsp butter or margarine
1 cup couscous
1 cup boiling water
1 tin chickpeas, drained and rinsed
1 stick celery, thinly sliced
3 tbsp olive oil
1-2 tsp balsamic vinegar
salt and black pepper to taste
Combine tomatoes, currants, peas, butter or margarine and couscous in a lidded container with the boiling water. Stir quickly, cover and leave until water has been absorbed. Fluff with a fork, and microwave for 30 seconds or so if the couscous is still slightly soggy. Turn into a large serving bowl with celery and chickpeas. Beat olive oil and balsamic vinegar together then pour over couscous mixture and stir thoroughly. Season to taste.
Thursday, August 30, 2007
Kitchiri
Another yummy lentil recipe made up on the fly... Kind of an Indian risotto without any cheese.
Ingredients
1/2 cup brown lentils
1 cup Arborio rice
1 onion, diced
2 cloves garlic, chopped
1/2 tsp black mustard seeds
1 tsp each ground cumin and coriander
1/2 tsp chilli flakes, or to taste
salt, to taste
1 cup diced mushrooms
1 medium carrot, diced
1 cup frozen peas
1/2 cup sour cream
4 hardboiled eggs
sweet chilli sauce
Saute onions until translucent. Add garlic and spices and fry until fragrant. Add lentils and two-three cups of water and cook until lentils have softened. Add Arborio rice and vegetables (except peas) and continue to simmer gently, adding more boiling water as liquids are absorbed. When rice is almost tender, stir through peas and sour cream and continue to cook gently until rice is soft but still slightly nutty. Serve topped with quartered hard boiled eggs, and sweet chilli sauce.
Ingredients
1/2 cup brown lentils
1 cup Arborio rice
1 onion, diced
2 cloves garlic, chopped
1/2 tsp black mustard seeds
1 tsp each ground cumin and coriander
1/2 tsp chilli flakes, or to taste
salt, to taste
1 cup diced mushrooms
1 medium carrot, diced
1 cup frozen peas
1/2 cup sour cream
4 hardboiled eggs
sweet chilli sauce
Saute onions until translucent. Add garlic and spices and fry until fragrant. Add lentils and two-three cups of water and cook until lentils have softened. Add Arborio rice and vegetables (except peas) and continue to simmer gently, adding more boiling water as liquids are absorbed. When rice is almost tender, stir through peas and sour cream and continue to cook gently until rice is soft but still slightly nutty. Serve topped with quartered hard boiled eggs, and sweet chilli sauce.
Thursday, August 16, 2007
Chicken and Quinoa Soup
Beth and Katy both devoured this soup when I made it last week, so the recipe is a definite keeper. We had roast chicken for dinner tonight, so I decided I would make this soup again from the leftovers (and I'm actually motivated to make stock from the carcass tonight since I can think of an immediate use for it).
Chicken and Quinoa Soup
1/3 cup quinoa, rinsed
2 cups water or chicken stock
1/2 small potato, grated and finely minced
2 Brussels sprouts, finely shredded
1/2 cup cooked chicken, diced
1/2 cup corn kernels
1-2 tbsp cornflour dissolved in water
oregano, black pepper and salt to taste
Boil the quinoa and the potato til the quinoa's "tails" are beginning to loosen, then add the rest of the ingredients and cook until quinoa is fully cooked. Pour in cornflour and water, and stir until soup thickens (add more cornflour and water if soup seems to thin after five minutes or so). Serve to pickiest eater and watch her scrape her bowl clean.
Next time, I will add finely chopped broccoli florets and increase the amount of potato, which appears to be undetectable.
Chicken and Quinoa Soup
1/3 cup quinoa, rinsed
2 cups water or chicken stock
1/2 small potato, grated and finely minced
2 Brussels sprouts, finely shredded
1/2 cup cooked chicken, diced
1/2 cup corn kernels
1-2 tbsp cornflour dissolved in water
oregano, black pepper and salt to taste
Boil the quinoa and the potato til the quinoa's "tails" are beginning to loosen, then add the rest of the ingredients and cook until quinoa is fully cooked. Pour in cornflour and water, and stir until soup thickens (add more cornflour and water if soup seems to thin after five minutes or so). Serve to pickiest eater and watch her scrape her bowl clean.
Next time, I will add finely chopped broccoli florets and increase the amount of potato, which appears to be undetectable.
Thursday, August 09, 2007
Basic Biscuit Recipe
I want to do some biscuit baking with the munchkins, but I don't have a basic biscuit recipe which I like. Here is one I found to experiment with.
Food Down Under Basic Biscuit Recipe. Is awesome. We made it this afternoon and iced it and sprinkled it with 100s and 1000s (K's job), and I have tried very hard not to eat all of them immediately. They are kind of shortbready but not gritty - very nice!
Food Down Under Basic Biscuit Recipe. Is awesome. We made it this afternoon and iced it and sprinkled it with 100s and 1000s (K's job), and I have tried very hard not to eat all of them immediately. They are kind of shortbready but not gritty - very nice!
Monday, August 06, 2007
Cup Cakes!
Katy and I decided to try out this recipe this morning. We made a quick trip to the shops for sprinkles and mini M&Ms to decorate them with, because I was feeling decadent! They look beautiful, having just come out of the oven, and we are waiting for them to cool down before we decorate them.
ETA: This is now my official white cake recipe - they are delicious! K lost interest in decorating them and I got a phone call while I was in the process of doing the rest, so some of them don't have sprinkles because the icing had hardened by the time I got to them. Oh well. Still yummy.
If there are any left for you this evening, Beloved, let alone B when she gets back tomorrow night, you will both be very lucky *g*
ETA: This is now my official white cake recipe - they are delicious! K lost interest in decorating them and I got a phone call while I was in the process of doing the rest, so some of them don't have sprinkles because the icing had hardened by the time I got to them. Oh well. Still yummy.
If there are any left for you this evening, Beloved, let alone B when she gets back tomorrow night, you will both be very lucky *g*
Saturday, July 21, 2007
Sour Cream Apple Muffins
Another new recipe. Since I am always on the lookout for the perfect muffin recipe, I must write down every variation of every recipe I try :-) My version looks like this.
1 cup wholemeal plain flour
1 cup white plain flour
4 tsp baking powder
1/2 cup white sugar
1/4 cup ground almonds
1 1/2 teaspoons mixed spice
2 eggs
1/2 cup sour cream
1/2 cup melted margarine
1/2 cup milk
1 heaped cup baker's apple
1/2 cup sultanas
Combine dry ingredients. Stir through baker's apple, breaking into smaller pieces. Measure margarine and sour cream into a jug; add enough milk to make liquid up to 1 1/2 cups. Add to eggs and beat thoroughly. Combine with dry ingredients. Cook at 180C until cooked through (I forgot to adjust the oven temperature after the last recipe - the recipe I used said 400F for 12-15 minutes).
Made 12 large and 17 mini muffins.
ETA: unfortunately these were not very nice. They were certainly deliciously moist, but there wasn't enough sugar to disguise the taste of the fats. Next time I will adjust total sugar to 1 cup.
1 cup wholemeal plain flour
1 cup white plain flour
4 tsp baking powder
1/2 cup white sugar
1/4 cup ground almonds
1 1/2 teaspoons mixed spice
2 eggs
1/2 cup sour cream
1/2 cup melted margarine
1/2 cup milk
1 heaped cup baker's apple
1/2 cup sultanas
Combine dry ingredients. Stir through baker's apple, breaking into smaller pieces. Measure margarine and sour cream into a jug; add enough milk to make liquid up to 1 1/2 cups. Add to eggs and beat thoroughly. Combine with dry ingredients. Cook at 180C until cooked through (I forgot to adjust the oven temperature after the last recipe - the recipe I used said 400F for 12-15 minutes).
Made 12 large and 17 mini muffins.
ETA: unfortunately these were not very nice. They were certainly deliciously moist, but there wasn't enough sugar to disguise the taste of the fats. Next time I will adjust total sugar to 1 cup.
Salmon Loaf
New recipe to try.
As usual, I extemporised like mad with this recipe and made all sorts of changes, so I'm hoping I can remember them all... First of all, I thought that 2 cups of breadcrumbs was excessively bland, so I substituted 1/4 cup of ground almonds and 1/2 cup of wheatgerm. Then I only used about a heaped 1/2 cup measure of breadcrumbs on top of that, instead of making it the full 2 cups of the recipe. I only used 1 tin of salmon, because that was all I had.
1 tin pink or red salmon
1/2 cup bread crumbs
1/4 cup ground almonds
1/2 cup wheatgerm
1-2 tbsp minced onion or shallot
¼ cup evaporated skim milk (or juice drained from salmon whisked with milk powder to thicken)
2 eggs
2 tbls salmon juice
2 tbls lemon juice
2 tbsp sour cream (optional)
¼ tsp tarragon
pepper
3 small-medium potatoes, steamed and mashed
1 carrot, grated
1 cup mushrooms, finely diced
Whisk eggs together, add liquid ingredients and sour cream, then ground almonds, wheatgerm, and enough breadcrumbs to make a thick paste. Add vegetables and salmon, season. Pack firmly into a greased glass loaf pan or square pan, and cook in the microwave on medium (6) for 35-40 minutes, checking for doneness after 30 minutes (may take a little extra to get the centre cooked through).
As usual, I extemporised like mad with this recipe and made all sorts of changes, so I'm hoping I can remember them all... First of all, I thought that 2 cups of breadcrumbs was excessively bland, so I substituted 1/4 cup of ground almonds and 1/2 cup of wheatgerm. Then I only used about a heaped 1/2 cup measure of breadcrumbs on top of that, instead of making it the full 2 cups of the recipe. I only used 1 tin of salmon, because that was all I had.
1 tin pink or red salmon
1/2 cup bread crumbs
1/4 cup ground almonds
1/2 cup wheatgerm
1-2 tbsp minced onion or shallot
¼ cup evaporated skim milk (or juice drained from salmon whisked with milk powder to thicken)
2 eggs
2 tbls salmon juice
2 tbls lemon juice
2 tbsp sour cream (optional)
¼ tsp tarragon
pepper
3 small-medium potatoes, steamed and mashed
1 carrot, grated
1 cup mushrooms, finely diced
Whisk eggs together, add liquid ingredients and sour cream, then ground almonds, wheatgerm, and enough breadcrumbs to make a thick paste. Add vegetables and salmon, season. Pack firmly into a greased glass loaf pan or square pan, and cook in the microwave on medium (6) for 35-40 minutes, checking for doneness after 30 minutes (may take a little extra to get the centre cooked through).
Friday, July 13, 2007
Recipe to Try
Martha's Chinese Chicken Salad - from Elise's Simply Recipes blog.
Only thing I would do differently is boil the beanthread rather than fry them - fried noodles don't do much for me at all.
Only thing I would do differently is boil the beanthread rather than fry them - fried noodles don't do much for me at all.
Sunday, July 01, 2007
Satay Tofu and Rice
This recipe originated from a vegan nasi goreng recipe, but I don't think it bears much resemblance to classic nasi goreng so I've renamed it. I haven't made it for years and had lost the recipe, so I'm writing it down now so I don't forget it again!
Ingredients
Satay sauce:
1/2 onion, finely diced
4-6 tbsp crunchy natural peanut butter
2-3 tbsp kejap manis (or substitute soy sauce)
2-3 tbsp sweet chilli sauce
2 tsp grated ginger (I didn't have any so I used 1 tsp ground)
2 tsp crushed garlic
1 small tin lite coconut milk
water
Tofu and Rice:
375g firm tofu, diced
2 cups brown rice, cooked
2 1/2 onions, sliced
1/2 head broccoli
1 large carrot, sliced
1 red capsicum, cut into 1 inch lengths
2 celery sticks, sliced (optional)
1/4 won bok, shredded
Cook the brown rice until tender, then remove cover and continue to cook, stirring, until most of the moisture has evaporated and the rice grains separate easily. Allow to cool while making the peanut sauce.
Saute onion until transparent, add ginger and cook until fragrant. Add peanut butter and thin with enough water to make a thickish sauce. Add kejap manis and sweet chilli sauce and simmer for a couple of minutes, stirring constantly. Gradually stir in coconut milk and reduce heat to low. Heat through but don't let it boil.
Remove sauce from heat, cool slightly, then marinate diced tofu in sauce for a minimum of half an hour, stirring occasionally. Prepare the rest of the ingredients while waiting.
Stir fry onion until beginning to soften, then add broccoli and carrot and stir fry for a minute or two. Add capsicum and celery and continue to stir fry for another minute. Add rice and stir through vegetables. Pour sauce and tofu into wok and stir to mix and heat through. Finally, add won bok and stir until beginning to soften. Serve immediately.
Ingredients
Satay sauce:
1/2 onion, finely diced
4-6 tbsp crunchy natural peanut butter
2-3 tbsp kejap manis (or substitute soy sauce)
2-3 tbsp sweet chilli sauce
2 tsp grated ginger (I didn't have any so I used 1 tsp ground)
2 tsp crushed garlic
1 small tin lite coconut milk
water
Tofu and Rice:
375g firm tofu, diced
2 cups brown rice, cooked
2 1/2 onions, sliced
1/2 head broccoli
1 large carrot, sliced
1 red capsicum, cut into 1 inch lengths
2 celery sticks, sliced (optional)
1/4 won bok, shredded
Cook the brown rice until tender, then remove cover and continue to cook, stirring, until most of the moisture has evaporated and the rice grains separate easily. Allow to cool while making the peanut sauce.
Saute onion until transparent, add ginger and cook until fragrant. Add peanut butter and thin with enough water to make a thickish sauce. Add kejap manis and sweet chilli sauce and simmer for a couple of minutes, stirring constantly. Gradually stir in coconut milk and reduce heat to low. Heat through but don't let it boil.
Remove sauce from heat, cool slightly, then marinate diced tofu in sauce for a minimum of half an hour, stirring occasionally. Prepare the rest of the ingredients while waiting.
Stir fry onion until beginning to soften, then add broccoli and carrot and stir fry for a minute or two. Add capsicum and celery and continue to stir fry for another minute. Add rice and stir through vegetables. Pour sauce and tofu into wok and stir to mix and heat through. Finally, add won bok and stir until beginning to soften. Serve immediately.
Friday, June 22, 2007
Menu Plan June-July
Slight monetary crisis means we're having a largely vegetarian month coming up... Which will be a pain as it means I have to cater separately for Miss I-hate-vegetarian-food. A good opportunity to get her involved in more cooking, I think!
Saturday 23 June (B at farm)
Sunday 29 July
Monday 30 July
Saturday 23 June (B at farm)
- Barley and Vegetable Stoo with Dumplings
- Lentil Lasagne
- Brown rice with mushrooms, Sweetcorn Rissoles, veges
- Tamale Pie
- oven-baked fish fillets, mashed spud, spinach sauce, veges
- Atkilt Wat and Ethiopian Lentils (cook lots of rice)
- B can cook herself sausages, microwaved veges
- Butter Chicken
- Tofu Nasi Goreng
- B can cook herself mini muffins in bread cases
- Spaghetti Bolognaise (kangaroo mince from freezer)
- nachos (use leftover bolognaise for B)
- enchiladas
- risotto with ham or sausage
- Salmon Casserole/Pasta Bake
- Lamb Korma
- Mexican Bean Potato Toppers
- Paneer with Spinach, Aloo Mutter
- Roast Chicken
- Tom Kha with leftover chicken
- oven-baked fish fillets, mashed spud, spinach sauce, veges
- Bacon and Mushroom Quiche
- Green Chicken Curry
- Felafel, Bourghul Salad, other salad veges
- Kofta Curry, spiced vegetables
- Spinach Eggah
- Ethiopian Chickpea Wat
- risotto
- Salmon Casserole/Pasta Bake
- Barley and Vegetable Stoo with Dumplings
- Tamale Pie
- Cheese Empanaditas (CAA pp. 30-1) and salads
- Kangaroo Stroganoff
- Tofu Stir Fry
- Crockpot Chicken and Apricot Tagine
- Bacon and Spinach Macaroni Cheese
- Ravioli with Carbonara Sauce
Sunday 29 July
Monday 30 July
- Shepherd's Pie (kangaroo mince)
Monday, May 28, 2007
Mushroom and Sausage Risotto
This is an oddball kind of a recipe which came about when I was trying to think how to make risotto acceptable to Ms B, aka Ms Feed-Me-MEAT! Sausages were the only thing I had in the freezer (boiling them first makes them easier to cut up).
1 onion
1 cup diced mushrooms*
2 tsp minced garlic
1 1/2 cup Arborio rice
boiling water
2 sausages, lightly boiled and sliced
1 tin diced tomatoes
1 tsp basil
1 cup grated cheese**
black pepper and salt to taste
For onion-phobic people like B, whizz up the onion in a blender with 1/2 cup of warm water. Otherwise, just dice it, and saute until translucent. Saute mushrooms until soft, then add garlic and cook until fragrant. Add Arborio rice, and about 1/2 cup boiling water (or onion water), adding more as rice absorbs the moisture. Add sausage, tomato and basil after the rice has cooked for a while. Keep adding water until rice has a nutty texture. Stir in cheese, adding more water if necessary, and then season and serve as soon as cheese is melted through. Give the Eldest Daughter twice as much as she originally asked for because she likes it That Much.
* I would have put in more but I ran out; I'd love to use dried mushrooms to increase the flavour as well.
** I usually use 1.3 cup Parmesan but didn't have any in the fridge.
1 onion
1 cup diced mushrooms*
2 tsp minced garlic
1 1/2 cup Arborio rice
boiling water
2 sausages, lightly boiled and sliced
1 tin diced tomatoes
1 tsp basil
1 cup grated cheese**
black pepper and salt to taste
For onion-phobic people like B, whizz up the onion in a blender with 1/2 cup of warm water. Otherwise, just dice it, and saute until translucent. Saute mushrooms until soft, then add garlic and cook until fragrant. Add Arborio rice, and about 1/2 cup boiling water (or onion water), adding more as rice absorbs the moisture. Add sausage, tomato and basil after the rice has cooked for a while. Keep adding water until rice has a nutty texture. Stir in cheese, adding more water if necessary, and then season and serve as soon as cheese is melted through. Give the Eldest Daughter twice as much as she originally asked for because she likes it That Much.
* I would have put in more but I ran out; I'd love to use dried mushrooms to increase the flavour as well.
** I usually use 1.3 cup Parmesan but didn't have any in the fridge.
Tuesday, May 15, 2007
Mango Chutney
It's the wrong time of year for mangoes, but next summer I will definitely have to come back to this recipe when big trays of bruised mangoes start turning up at the Markets for ridiculously low prices!
Wednesday, May 09, 2007
Menu Plan - in progress
Thursday 10 May
Tuesday 15 May
Friday 18 May
- Tuna Pasta Sauce
- Chicken Chowder
- Amanda's Partay - bring grub of some description
- Kangaroo Bolognaise
Tuesday 15 May
- Vegan
- Red meat
Friday 18 May
- Chicken
- Eggs Florentine or Baked Eggs in Spinach Cases
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