Simply Living Modestly

Wednesday, June 5, 2013

First Winter Menu

Close-Up of a Holly Tree, London, England, United Kingdom, Europe Photographic Print

Tuesday ~
Wednesday ~ Tuna Macaroni Cheese
Thursday ~ Chorizo & Lentil Soup with Small Pasta Shells
Friday ~ Tuna & Potato Salad with Roasted Capsicum Alioli
Saturday ~ Pork Parmiagana
Sunday ~ Chorizo & Pumpkin
Monday ~ Sausage Burgers
Tuesday ~ Osso Bucco

Wednesday ~ Party Pies & Chips
Thursday ~ Osso Bucco
Friday ~ Tuna Potato Salad
Saturday ~ Pumpkin Pasta
Sunday ~ cauliflower

Vanilla Rice Pudding

Wednesday, May 29, 2013

Lentil and Chipotle Soup

Cooking Time 1 ½ hour
Ingredients (serves 6 -8) * 1 tablespoon olive oil * 50g butter * salt * 2 carrots, diced * 2 sticks celery, diced * 2 brown onion, chopped * 2 X 400g can diced tomatoes * 6 litre of water * 500g uncooked brown lentils. * 3 tsp chipotle tobasco sauce * 1/8 tsp chopped dried chilli * 1 ½ tsp cumin * 5 tsp chicken stock powder * 2 tsp veg stock powder * 1 bag corn chips * 100g sour cream * Extra chipotle sauce

Method 1. Put 6 litre of water plus stock powders into a pot, turn on high heat and add rinsed lentils. When boiling turn to simmer and simmer for 1 and ½ hours. 2. Heat oil in a large saucepan over medium heat. Add chopped onions the add butter, and after a while add the carrots and then the celery. Add 1 teaspoon of salt ,cumin and chilli continue to cook, stirring occasionally, for 10 minutes or until vegetables are very well cooked. 3. Add tomatoes to simmering lentils. Cover and continue to simmer. 4. Add cooked vegetables to simmering lentils and tomatoes. Can take lid off pot if too watery. 5. .Serve with sour cream on soup with a sprinkling of chipotle on sour cream. 6. Eat soup with corn chips, either sprinkled on top or dip chip into soup and sour cream.

Tuesday, May 28, 2013

Last Days of Autumn Menu

Nachos (Totopos) (Tortilla Chips) with Chili Sauce, Mexican Food, Mexico, North America Photographic Print

Tuesday ~ Lamb Bredie (uses chops)
Wednesday ~ Red Lentil Dhal with Carrot & Sweet Potato
Thursday ~ Sausage Casserole
Friday ~ left-overs
Saturday ~ Felafel with Carrot Salad and Green Tahini
(uses packet felafel with modifications as per recipe)
Sunday ~ Paella
Monday ~ Roast Vegetable Tostadas
Tuesday ~ Spaghetti Bolognaise
Wednesday ~ Pies, Peas & Potatoes
Thursday ~ Rissoles, and vegetables
Friday ~ Fettucine Carbonara
Saturday ~ mince
Sunday ~ Simple Sweet & Sour Chicken
Monday ~ Casarecce Arabiatta (uses rocket)

Ham Reuben Sandwiches

Seafood Chowder
Moroccan Raw Carrot Salad
Creamy Chicken & Pumpkin Pasta

Interesting recipes:
Feta & Lemon Stuffed Chicken Breasts with Mash
Pork Tostadas
Roast Vegetable Tostadas
Breakfast Tostada (uses polish sausage)
Knackwurst or Bratwurst Potato Salad

Friday, May 17, 2013

First Snow Menu

Christmas Decoration: Fruit, Nuts, Cones and Box Wreath Photographic Print

I actually picked up a few very old-fashioned pinecones a three weeks ago while travelling. In the past few weeks a lot of seeds came out of them, some were a green colour. I have just started reading this months Family Circle. There are so many recipes that are variations of my current favourite recipes, it is just amazing. I wish Family Circle had a facebook page, was so excited.

Tuesday ~
Wednesday ~ Taco Salad
Thursday ~ Red Lentil Dhal with Carrot & Sweet Potato
Friday ~ Pea & Ham Soup with Kranskys
Saturday ~ Sausage Casserole
Sunday ~ Pork Parmiagana & Chips
Monday ~ beef sausage burgers
Tuesday ~ Lasagne
Wednesday ~ left over sausage casserole
Thursday ~ Pumpkin & Bacon Pasta
Friday ~ Gnocchi Carbonara
or Gnocchi Bolognaise
Saturday ~ Pumpkin Noodles
Sunday ~ Char Sui Chicken Wraps
Monday ~ Sausage Casserole or more sausage burgers

Interesting recipes:
Warm Chorizo Potato Salad

Thursday, May 9, 2013

Nearly Winter Menu

Wednesday ~ Japanese Pancakes
Thursday ~ Spring Rice with pork sausages
Friday ~ lamb chops & Greek Salad
Saturday ~ Chicken Rissoles & Mashed Potato
Sunday ~ mince
Monday ~ sausages bacon burgers

Saturday, April 20, 2013

Tuesday, April 16, 2013

Pork schnitzel with German potato salad

Pork schnitzel with German potato salad
Ingredients

600g to 1 kg desiree or sebago potatoes, washed peeled and cut into 1 cm slices.
200g green beans, trimmed
1 large red onion, thinly sliced
80ml (1/4 cup) cider vinegar
1 tab raw sugar
3 tabs roughly chopped flat-leaf parsley
4 pork loin steaks crumbed.
4 eggs

Dressing
1/4 cup whole-egg mayonnaise
Some milk to thin
1 tablespoon honey
1 tablespoon wholegrain mustard
½ tsp salt

Method
All 4 items below can be cooked at the same time.
1, Boil 4 eggs for 12 min shell, set aside.
2 Steam potato slices.
To make salad, place potatoes in a steamer of boiling water with tsp
salt. Steam 15 minutes or until tender. Add beans to top of steamer.
and cook for a further 3 minutes or until beans are tender. Cool a bit
and add to large dish..
3, Fry in electric frypan on about 4 to 5 pork snitzels
4, Cook onion for 8 minutes, stirring occasionally, or until soft. Add
vinegar and sugar, bring to the boil, then cook until very soft and
clear.
Making salad, Add potatoes, beans and chopped parsley to large bowl
and pour over dressing. Mix carefully so that potatoes stay whole.
.
Serve schnitzel with onions on top and side dressing of potato salad..