Tuesday, September 28, 2010
My husband seriously wants to go back to eating beans mostly, more than meat. We feel we lost weight as a pair of jeans I used to wear were very big on me this week. I think we were mostly beans etc. for five months March through August perhaps?
I found the cooking part from recipes that were not online last week very hard.
On to new recipes, our son will be with us for part of the time on a mid-semester break.
Because of a few ingredient shortages at the end of my last menu I have added three days using what was there, only buying an ingredient on Monday:
Saturday ~ Salmon & Bean Salad
Sunday ~ Fried Rice with Sausage, Egg & Peas (uses pork sausages)
Monday ~ Sausages and Lentils with Polenta
Tuesday 4th October ~ Aduki beans, Pumpkin & Ginger Casserole
Wednesday ~ mung beans both left over
Thursday ~ Hot Pot Soup with Basil Dumplings (uses Kranskys)
Friday ~ Broad Bean & Silverbeet Soup
Saturday ~ Greek Lentil Soup
Sunday ~ Creamy Sweet Potato Pasta
Monday ~ Mince with Black-eyed Beans
Tuesday ~ Pumpkin Noodles
Wednesday ~ Roast Pumpkin & Black Lentil Soup
Thursday ~ Sausage & Bean Casserole (uses pork chipolatas)
Friday ~ Portugese Chicken Burgers (uses Turkish bread rolls)
Saturday ~ Asparagus, Rocket & Ham Omelette
Sunday ~ Low-fat Pasta Carbonara (uses fresh basil)
Monday ~ Spaghetti Bolognaise
Success from last week:
Red Curry Sausages (uses pork chipolatas)
Lentil Tabouli with Crisp Garlic Bread
Thursday, September 16, 2010
Last Wednesday I shopped in Coles. I did a big normal shop. That was based on the fact that some money came into our bank, which sadly was not to spend, but I kept my shopping to normal despite the fact that our normal lately is much less. So you will have noticed there is more meat and cheese on this menu and last mostly. I have paid the price for that in beating myself up, which has made me nervous and having to budget a lot to get my trips and appointments done and having my son home from uni for the weekend.
Having said all that, despite running to the bank for my other son and missing lunch I really enjoyed Coles. I think they have the balance just right, and shopping for my previous menu was a joy. Despite wanting to have chew free food, it wasn't in fact, but I could handle the chewing by then. My dentist said on Tuesday I am fine to eat whatever I wish, but there is a few weeks of healing left yet.
Coles is not materialistic, not cheap and I thought celebrated the joy of cooking without being overboard, just things to make healthy lovely food. Their overboard meat packaging has been reduced, with good bargains, and also lots of markdowns. The only thing "bad" was a comment on how much food I bought, which wasn't much for me, I in the past used to overfill my trolley, and asking if I brought my green bags. I do not bring green bags when I have a full trolley, it is impractical. Who wants dirt from the bottom of bags in their food, and things falling out? Sorry, I don't have the knack.
I thought it was rather cute that BigW had a sign in the carpark in another town I went to to remind people to take their green bags home and not leave them in the trolley. I was amused and thought I was a long way from home. I live 1 1/2 hours from Big W or any other large supermarket.
I liked Coles bulk red lentils, twice the size, and the Elderflower cordial, very Hugh from River Cottage, and my kids love it and want some more! They noticed the oil in it like homemade, and asked for a larger bottle! It is cute in the bottle it is in, and they tended to make it last! One daughter loves it because it subtly reminds her of lychees. You can see it and buy it from Amazon here. It is non-alcoholic.
Tuesday 21st ~ French-styled black lentils, Curried Beluga Lentils (includes miso)
Wednesday ~ Red Curry Sausages (uses pork chipolatas) from recipes+ magazine
Thursday ~ Pasta with Italian Sausage (with large shells from AWW August 2010, end green marbig) we had to use these in an emergency, in the end we had spinach and feta left over so are making: Spinach & Feta Bolognaise, sounds gorgeous, it still has minced steak in it
and on to food I will have to source locally:
Friday ~ Japanese pancakes (have to have it because I have more Kewpie mayo)
Saturday ~ Lentil Tabouli with Crisp Garlic Bread (uses prosciutto which I hope I can buy, and that I still have some juniper berries?)
Next recipes from my recipes+ magazine to try (the good ones I will post?)
Sunday ~ Spinach & Bacon Noodle toss (I got some more rice stick noodles at Coles)
Monday ~ Beef Fried Rice (uses wombok)
Tuesday ~ Falafel Salad with Yoghurt Dressing (uses rocket & Turkish bread)
Wednesday ~ Spaghetti & Silverbeet Frittata
Thursday ~ Salmon Pie with Potato Crust
Friday ~ Roast Vegetable & Salami Risotto
Saturday ~ Tuna & Broccoli Spaghetti
Sunday ~ Gourmet Sausage Burritos (uses our left over beef sausages) (we had one night of left-overs last week and also had to use one of the packets of sausages as we hadn't bought vegetables yet)
Monday ~ Spaghetti Bolognaise
Success from last week:
Easy Chicken Chow Mein gorgeous Aussie styled dish, lovely noodles, I will be buying those again, mine were from Chrisco, I thought I needed another packet, so that is left over for next time
Bara Brith used to always make my version of this, must post the recipe. Does anyone else soak their fruit in tea?
Monday, September 13, 2010
Red Curry Sausages
2 tablespoons vegetable or peanut oil
12 pork chipolatas
1 small brown onion, halved, thinly sliced
1/3 cup bought red curry paste
400ml can coconut milk
350g kumara, cut into 2cm pieces
150g beans, trimmed, halved crosswise
coriander leaves and steamed jasmine rice, to serve
Heat half the oil in a large frying pan over moderate heat. Add chipolatas: cook and turn for 5-8 minutes or until browned and cooked. Remove sausages from pan; slice thickly diagonally.
Add remining oil to pan. Add onion; cook and stir for 3 minutes or until soft. Add curry paste; cook and stir for 1 minute or until fragrant.
Stir in coconut milk, 1/2 cup water and kumara. Simmer, covered, for 8-10 minutes or until kumara is just tender. Return sausages to pan with beans; cook for 5 mnutes or until beans are tender. Spoon into serving bowls; sprinkle with coriander. Serve with rice.
From: recipes+ magazine July 2010
Saturday, September 4, 2010
I am still tying to keep things with little chewing.
Tuesday ~ Vegetable Macaroni & Cheese
Wednesday ~ Sausage Stroganoff
Thursday ~ Meatball Stroganoff
Friday ~ Pasta & Pumpkin Bake
Saturday ~ Easy Chicken Chow Mein (uses Singapore styled noodles I have already, still cleaning out that pantry and chicken mince)
Sunday ~ Tuna and Potato Salad (uses cherry tomatoes & spinach)
Monday ~ Creamy Roast Pumpkin Pasta
Tuesday ~ Pesto Pasta with Zucchini, Feta & Tomato
Wednesday ~ Pumpkin & Silverbeet Penne
Thursday ~ Spiced Beans with Roast Pumpkin Wedges
Friday ~ Creamy Chicken & Cheese Pasta
Saturday ~ Lentil & Spinach Lasagne
Sunday ~ Thai Sweet Potato & Lentil Soup
Monday ~ Japanese Pancakes with extra mince I have in the freezer
Emergency swap recipe:
Left-over Sausage Chili
Ham Reuben Sandwiches (I love sauerkraut)
Penne with Chorizo & Creamy Tomato Sauce
Green Eggs & Ham
Friday, September 3, 2010
I was on the Simply Great Meals site, which I have found nice recipes in the past, looking for recipes for sushi. I found these great recipes for one person using tuna tempters.
Tuna & Corn Quesadilla For One
Salmon, Olive & Caper Penne for One
Pasta Pronto for One
They have other recipes too here. They are not all tuna recipes.
5 stalks silverbeet
4 veal crumbed schnitzel
30g butter, extra
1 tablespoon oil
4 slices mozzarella cheese
400g can whole tomatoes
2 cloves garlic
1 tablespoon tomato paste
1/4 cup dry white wine (riesling we use)
1/4 cup water
1 teaspoon sugar
Push tomatoes, with their liquid through sieve. Heat butter in suacepan, add the crushed garlic, cook 1 minute. Add pureed tomato and tomato paste, stir to combine. Add combined wine and water, bring to boil, reduce heat and simmer uncovered 5 minutes, season with sugar, salt and pepper.
Wash spinach leaves, remove stalks. Roll up leaves tightly, shred finely. Put silverbeet in saucepan with enough water just to cover bottom of the saucepan. Cook covered 5 minutes, drain well. Toss with butter. Trim veal steaks, pound out thinly. (Shop has usually done this already if it is crumbed.) Season flour with salt and pepper, lightly dust each veal steak with seasoned flour (if it hasn't been done already).
Heat extra butter and oil in frying pan, add veal steaks, cook. Top each piece of veal with one quarter of the cooked silverbeet. Place a slice of cheese on top of silverbeet.
Pour prepared tomato sauce around veal but do not cover the cheese. Cover frying pan, simmer gently 10 minutes or until cheese has melted. Serve with chips.
Adapted from Italian Cooking Class Cookbook AWW p68