Do you remember my recent post about making lentil wraps? You can read it here. We have used these predominantly for lunches filled with a variety of spreads and salads.
Last night I decided to use them as a main meal.
I made a filling, rolled the wraps and lay them in an ovenproof dish topped with grated cheese.
As with savoury pancakes, the choices of fillings are almost unlimited. Here is what I did.
1 medium onion, diced 250g lean beef mince 1/4 cup tomato paste 1 cup water 1/2 cup refried beans 2 tablespoons worcestershire sauce 1 tablespoon tomato sauce 1 teaspoon beef stock powder 1 teaspoon smoky paprika 2 teaspoons mixed herbs 1/2 teaspoon salt Freshly ground black pepper
Fry the onion, add the mince and brown. Add remaining ingredients, combine well and simmer gently, stirring regularly until fairly thick. Remove from heat. I also added some chopped spinach. I stirred it through the mixture after it was cooked.
Divide the mixture between 4 wraps. Place filled wraps in ovenproof dish and top with grated cheese. This can now be baked in the oven or heated in microwave and finished under the grill to brown the cheese.
I served the meal with coleslaw and avocado slices.
This made enough for 4 servings so I have enough left for another meal.
I spent most of yesterday cooking and one of the things I made was a frittata.I was spurred into action when I noticed that we had 26 eggs. They can accumulate quite quickly when the chickens are laying.
There was half a pumpkin in the fridge which I was keen to use up and after checking Google I found this recipe – Pumpkin and Spinach Frittata.
I adapted the recipe to suit the quantities of ingredients I had available and my own requirements. The following ingredients will make 6 generous serves.
Many of my meals are really not recipes but simply creations which utilise whatever happens to need using up.
Tonight is a perfect example. This is the selection of ‘ingredients’ I decided to include.
At the back of the photo is some leftover mashed potato to which I added a small amount of tuna that I had not used when making tuna mornay. In addition to the 2 main ingredients there is some flaxseed meal which helps to bind the mixture together as well as nutritional yeast, salt, pepper and Dijon mustard. This mixture became 4 tuna patties.
The sliced vegetables at the front are small quantities of 2 different varieties of zucchini and a button squash. I sauteed these in a little olive oil. The mushrooms were cooked with the garlic cloves (chopped) along with some parsley (not shown) and finished with a spoonful of sour cream.
Served with fresh cherry tomatoes and strips of capsicum.
The cherry tomatoes, garlic and parsley are from our garden while the zucchini and button squash were gifted to us from a friend’s garden.
I retired from full-time, paid employment in July 2019 so it is now 15 months since I was last in the office. My finishing date was pretty much decided at least 2 years prior to my retirement. I did not really contemplate gradually reducing my hours or other strategies to ease into retirement. This bemused many people who continually quizzed me as to what I was going to do when I retired. I did not really have a clear answer which made them even more convinced that I would return.
The last 15 months has been somewhat of a rollercoaster. 6 weeks after my final day in the office, we headed overseas for a much-anticipated 9 week holiday. It was an amazing adventure which we thoroughly enjoyed. Towards the end of the trip GMan and I independently came to the same conclusion – that we would have a break in 2020 and not go overseas. What a fortuitous decision that proved to be. We had previously considered travelling to Scandinavia this year.
Upon our return from overseas towards the end of October we had barely 2 months at home before setting off on a road trip to Victoria. We spent Christmas with family and then planned to visit areas in eastern Victoria and south-eastern NSW but the worst bushfires in living memory crushed that plan. We did manage to visit more family in Canberra and experienced the impact of the smoke first-hand. Not a pleasant experience.
Home again in early January and we imagined that 2020 would be a time to settle into a steady routine. Enter COVID19 and the world seemed to be completely upturned. We were very grateful for the space we had – house and large garden, a well-stocked pantry as well as a garden which supplied at least some of our food requirements, not having paid work to try to do from home or children to homeschool. We were unable to see or visit family and friends for several weeks but this was barely a minor inconvenience compared to what some people have had to endure.
In fact, COVID19 gave us the opportunity to focus on projects around our home. A quick scroll through previous blog posts provides a bit insight. Compost bays, a cold frame, more raised garden beds and finishing the pergola are some of the outdoor improvements. Meanwhile, I prepared meals made predominately from our homegrown produce as well as sewing and mending. Furniture restoration completed.
As restrictions were lifted we resumed some of our activities and interests outside the home. Which brings me to the essence of this blog post.
It is easy to become immersed in a particular interest or activity to exclusion of most others. Therefore, my goal is to identify broad categories and try to include a mix of activities/interests. It is probably not feasible to try to do this each day but I think that it is possible within the timeframe of a week.
After some thought, I have come up with a list of general categories which cover most of the things I do. Yours may be a little different.
Administration Appointments Community engagement Craft and creating Family Friends Garden/outdoor maintenance Garden/outdoor projects Health and fitness Homemaking – regular/frequent tasks Homemaking – seasonal/occasional tasks Planning Relaxation Socialising and entertaining Travel
Of course, some of these definitely overlap and some activities may even cover 3 categories. The list is in alphabetical order so that no-one can question my priorities. I do not envisage making specific lists but it certainly helps to keep things in perspective.
Finally, to those people who were convinced that I would not have enough to do in retirement – you were definitely wrong. My days are occupied, interesting and most of all, fulfilling.
I was looking back at the date of my last post which was a little over a week ago. Since then my focus has been firmly on my family. Even though GMan and I are the only ones living here, we are fortunate to have plenty of contact with family. Sometimes it seems to come all at once as has been the case in the past week.
Last Monday I went to Brisbane. I took my mother to a specialist medical appointment then we treated ourselves to lunch at Fuzzy Duck Cafe. I would recommend it. This was en route to visit my aunt who is in an aged care facility. Visiting has not been possible during COVID19 restrictions so it was good to be able to see her.
I stayed in Brisbane overnight and after another appointment the next day I picked GMan up from a dental appointment and we headed home.
It has been school holidays for the last 2 weeks and our daughter and granddaughters arrived on Wednesday evening. The girls stayed until Saturday afternoon while their mother went to work for the remainder of the week and picked them up again on Saturday.
During their stay we prepared meals, sorted through my fabric stash, went to the gym, shopped for shoes, went to the beach and park and checked out the garden.
Miss O making french dressing and learning the principle of adjusting the seasoning to taste.
Cutting broccoli for the soup.
A successful shopping trip to buy new sandals for Izzy.
More cooking – pizza bases ready for toppings.
The beginning of a dress for Miss O from a piece selected from the stash.
Some of the regular housework goes by the wayside when there are visitors and this time was no exception.
The refrigerator looked somewhat chaotic. There were several leftovers that I could incorporate into meals the following day.
I had invited my sister and brother-in-law for lunch on Sunday but had no specific menu planned for the meal. We did a small amount of grocery shopping late on Saturday afternoon.
Our lunch was predominately a selection of small plates and salads which worked perfectly as we sat outside in the very pleasant spring weather.
Photographing the spread was overlooked until I brought the salads out.
Homemade hummus, guacamole and sourdough bread, rice crackers, vegie sticks and brie for starters then kale salad, rice salad, cucumber and onion salad ad tomato wedges to serve with mini meatballs, vegie kofta balls and spiced cauliflower bites. Fresh fruit salad made the perfect finish to the meal.
While it sometimes works out that a particular period of time is mostly taken up by a single facet such as family events, I am trying to create more balance in the spread of activities in my week. More about that tomorrow.
I have spent the day in the kitchen today. When you grow produce it is important to ensure that it is used and does not go to waste. There is a degree of urgency as we are heading away on holidays in a couple of days. I made broccoli soup, juiced oranges and limes and dealt with a bunch of celery which I picked a couple of days ago.
Some of the celery had been used on a platter with hummus and guacamole but the majority of the bunch was still intact and all of the leaves. We love celery soup and when I make it I use all of the stalks and leaves. However, I have enough celery soup in the freezer at the moment.
I separated the stalks and chopped them ready for snacks and salads, but what to do with the leaves? I decided to experiment. Firstly, I washed them then removed the excess moisture in the salad spinner.
Then it was into the dehydrator.
Because the leaves are quite light it only took about 3 hours to dry them. Then I simply crumbled them into flakes and shook them through the colander to remove the larger stalks.
This is the result.
Did you know that celery is the prime ingredient in vegetable stock powder? I will use them for seasoning in soups, casseroles and a selection of other dishes.
I am pleased to have been able to use all of the bunch of celery without wasting any of it.