My last port focused on using fresh, seasonal produce – mangoes in my case at the moment.
Tonight I am sharing what I cooked today. Using mostly ingredients that I have on hand in the pantry, refrigerator and freezer I had a big cook-up and made the following:
Choc fruit and nut balls
**Pizza bases (gluten free)
Chilli con carne
**Muesli (gluten free)
We had Mexican quinoa for dinner and have enough for our lunches on Monday. The bolognaise sauce and zucchini noodles will be for dinner tomorrow and there are 4 serves (2 meals x 2 people) in the freezer. 6 pizza bases are are par-cooked and frozen. 8 serves of chilli con carne are in the freezer. 3 dozen choc fruit and nut balls in the freezer and ready to be added to lunchboxes. The muesli container is refilled and will last mea couple of months.
The items marked with ** have already been covered in previous blog posts and the links can be found by clicking on the tab near the top of the blog “Recipes – Food”.
Here is the recipe for the bolognaise sauce.
1 cup dried red lentils
1 onion, finely chopped
2 cloves garlic, crushed
Frozen cherry tomatoes + dried tomato powder
1 tablespoon dried mixed herbs
2 teaspoons vegie stock powder
1/3 cup red wine
Pour boiling water over lentils – allow to stand for at least 2hours. Saute onion and garlic, add mince and brown. Add remaining ingredients and simmer for 45 minutes.
You could use canned tomatoes plus tomato paste. Mine are from the garden.
I use a large soup ladle to portion up the mixture.
The chilli con carne is the same basic mixture but I omit the mixed herbs and add the following.
2 cups kidney beans (I soak and cook my own but you could use canned ones)
1 cup refried beans
1 teaspoon chilli powder
1 teaspoon smoky paprika
Tabasco sauce to taste
I will add the recipe for the Choc fruit and nut balls in the next day or so.