Tuesday, July 31, 2007
Heat the grill. Take one turkey chop (they are selling them in Coles at the moment). Rub some spices on the outside - I used a spice rub we bought at the markets, but cumin and chilli flakes would be good. When the grill is hot, cook the turky chop for a couple of minutes on each side. In the meantime, cut up some cherry tomatoes, lettuce and capsicum. Find some salad dressing, rescue the turkey chop, and dinner is served.
I wish I took a picture.
- a punnet of cherry tomatoes
- some small sweet potatoes
- half a wombok
- a baby endive lettuce
- some carrots
- a couple of spring onions
- a lonely turkey leg chop
We also have a well stocked tin cupboard. Stay tuned for my adventures in cooking for one!
Many of the clever contributors are also bloggers, but my blogroll is getting increasingly messy. Instead, I've decided to put them all in one post, and link to it afterwards.
If I've missed you, or inadvertantly messed up the link, please comment and let me know : )
Food Life Style
Amy Simple Saver
**HOME SWEET HOME DEPOSIT AND OTHER LITTLE LUXURIES**
Miserly Mum's Musings
Lightenings thoughts, musings and happenings
Becoming a Gardening Goddess
Low Income Lady
Saving a dollar in a spend spend world
Jo's thoughts and woes
Day in the Life fo Jade
Rich Student Poor Student
The Frugal Family Blog
Greener by the day
Thursday, July 26, 2007
Monday, July 23, 2007
Impossible Pie (it's a quiche, i think)
Kidney Bean and Spinach Curry (not sure about this one).
1. Birthday parties were infrequent when I was growing up. But every birthday was marked by afternoon tea at my cousin's house, with fairybread and a sticky bun.
2. Our current birthday cake of choice is Cherry Ripe Mud Cake (the Women's Weekly version). So sickly sweet, but so very, very good.
3. I read just as many 'writer' blogs as I do foodie blogs. It's my favourite way to procrastinate.
4. I am saving up for a macro lense so I can take better food photo's. Which is a bit silly, because Ryan takes all the best photos around here, including the foodie ones.
5. I love peanutbutter and banana toasted sandwhiches.
6. I was very good at acquiring other people's lollies when I was a kid. I convinced one sister that clinkers tasted gross, so she should give them all to me. I have left a trail of mintie wrappers, and told my youngest sister that a mintie-monster raided her showbag. And please never ask my mother about the TimTams!
7. I think I have every Donna Hay magazine published in the last 3 years
8. We have been known to re-organise trips to Sydney and Melbourne, in order to go past Haig's chocolates.
Sunday, July 22, 2007
To make good fajitas, you take a big chunk of good steak and marinate it overnight. You fry it up, let it rest, and slice it as thin as you can. Then you wrap it up in a tortilla with fried up onions and capsicums and serve with all those other mexican goodies (guacamole, bean dip, grated cheese, fresh chillis).
Unfortunately, it was 7pm, and all I had was a half defrosted piece of stewing beef, some left over kidney beans and half an avocado. So here is a fajita recipe for when you don't have time to do it properly.
Slice up your beef as thin as you can, across the grain. Leave it to marinate (for as long as you can) in lemon juice, crushed garlic and finely chopped chilli. I used 2 cloves of garlic and one mild chilli.
Search your fridge for any non-root vegetables. I found a red capsicum and a bunch of silverbeet. Slice an onion, throw in a frying pan with all the vegetables (except the silverbeet). Add some ground cumin, ground coriander and some more garlic - fry til aromatic and the vegetables are beginning to soften.
Acquire some tortillas. Mine were in the freezer, but Hillbilly Housewife has some great recipes if you've got more time.
Cook the beef in a really hot frying pan for about 2 minutes - you really don't want to overdo it! Throw the silverbeet in with the other vegetables, and put the lid on - you only want it in there long enough to wilt.
Serve with the tortilla's, grated cheese, and an odd salsa made from kidney beans, onion, capsicum, avocado, cracked pepper and lime juice. Then everybody can roll their own tortillas.
Thursday, July 19, 2007
Anyway, despite the haphazard beginnings, this turned out beautifully. I don't think I'll ever run out of things to do with roasted vegetables.
Cheesy Roast Vegetable Tarts
Chop up about a quarter of a butternut pumpkin, a carrot and half a red capsicum. Roast them in the oven with a couple of unpeeled cloves of garlic. Meanwhile, slice an onion as thin as you can. Saute the onion with some butter and olive oil in a frying pan, until just soft. Then turn the heat down low and cover, and leave to cook for about half an hour, stirring occasionally. The aim is caramelized onions, but I wasn't patient enough to let them get completely brown.
Pull out a piece of puff pastry from the freezer, and let it defrost on the bench.
When the roasting veggies look cooked and feel tender, pull them out of the oven and put them in a mixing bowl to cool. Squeeze the cloves of garlic and put the insides in with the vegetables. Then crumble in the goats cheese and stir well. Cut the pastry into whatever shapes please you. I just cut it in half (one for me and one for Ryan). Heat the oven up to 200 degrees. Top the pastry with the onion, and the onion with the cheesy vegetable mess. Cook in the oven until the pastry is puffy and golden.
Don't let it get cold before you eat it.
Wednesday, July 18, 2007
Monday, July 16, 2007
Chicken curry with spinach raita
Borlotti Bean soup
Also, I've splashed out and bought the vegetarian mega-mailer from Saving Dinner. I'll let you know how the meals turn out.
Thursday, July 12, 2007
Wednesday, July 11, 2007
Chorizo and White Bean Stew
2 Tbsp olive oil
2 rashers of bacon, sliced (rind removed)
1 bay leaf
1 onion, chopped
2 cloves of garlic, finely chopped
1 sprig of fresh rosemary, chopped
1 tsp dried thyme
1 tsp paprika
2 tomatoes, chopped
3 uncooked chorizo sausages
2 cans of cannellini beans, drained and rinsed
Heat the oil in a heavy based pot, over a medium heat. Add the bacon and the bay leaf, and when the fat becones to run, add the onion. Keep the heat low so the onion browns but doesn't burn. Add the garlic, rosemary and thyme and cook until aromatic. Stir in paprika and tomatoes and simmer until the tomatoes are soft.
While it's simmering, slice the chorizo into 1cm slices. Add the chorizo and beans to the pot, with enough water to cover. Simmer for 5 minutes. Done!
Monday, July 09, 2007
Saturday, July 07, 2007
What I like about Donna Hay is the simplicity, but often that simplicity relies on premium ingredients that I wouldn't normally buy. I'm happy to buy bocconcini cheese, or rib eye steak, or swordfish - but I'd never buy them all in one week.
Sophie Gray recipes take the next step. There's an emphasis on cooking from scratch, working within a budget, and still creating very flash food. Where a Donna Hay pie recipe might use frozen puff pastry, the Sophie version includes a simple shortcrust recipe. I just wish her cookbooks had more pictures!
Sophie Gray writes as the Destitute Gourmet, and her website is here. Another bonus for us Australian's - Sophie is a New Zealander, so all the measurements and ingredients are familiar. Anyway, here is a picture of 'Casserole of Chicken and Thyme' also featuring her herby dumplings.
Buttered Asparagus with ham
Brown a small amount of butter in a non-stick pan. Turn the heat down to medium, then roll the asparagus around in the butter, until it's nearly cooked. Then throw in a handful of shaved ham. Keep stirring it gently until the asparagus is developing black blisters, and the ham is getting a little crispy. Pile on to a plate, add some cracked black pepper, and enjoy.
This might be even better with a soft poached egg, but I'm not that patient.
Tuesday, July 03, 2007
Here's the plan:
Baked meatballs and assorted vegetables
A swanky fish dish (a friend is coming for dinner, and there is much to celebrate)
Sweet Potato Risotto
Chicken Stew with dumplings
I am still in winter-warming and comfort food territory. But I do have pictures to share, and some yummy recipes.