Category Archives: Cooking

Another Parcel

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About 10 days ago I placed an online order with OzFarmers for some glass jars.  They arrived by courier a few days later.

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Time to open it up.  I was impressed that the box had clearly been reused and was excited to find that the packing was not bubbled plastic or styrofoam beads, but good old newspaper.

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The newspaper was shredded quite uniquely but it is a little difficult to see in this photo.

These are 2 Weck glass jars with glass lids.  I am quite glad that they were wrapped in bubble wrap to ensure that they arrived safely.  We ordered these as GMan needed one for making a sourdough starter.  He has been making bread in the breadmaker for many years using bread mix and yeast but has decided to branch out and try sourdough.

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Since we were only able to buy these online, it made sense to purchase an additional one so that we would have a spare.  I have used reused glass jars for preserving jam, chutney and sauce but recently made the decision to invest in proper canning jars with a two-piece lid.

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I bought 12 of each of two sizes – Half pint and Pint jars – for those of us who deal in metric the actual capacity is 250ml and 500ml respectively.

Here is a closer look at the newspaper packaging.  There are about 6 layers of newspaper which have clearly been put through some sort of mechanical shredder to make a series of incomplete cuts and then it is spread to make a grille pattern.  The newspaper is now in the compost bin and the cardboard box is flattened and will be used as a weed suppressant when we next spread some mulch in the garden.

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Sadly, the entire trays were shrink-wrapped in plastic but rather than just ripping it off, I split the corners at one end until I was able to slide the whole wrapper off in one piece.

This is what it looked like.

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I sealed the untouched end with an elastic band and this will now be a future rubbish bag for my kitchen bin.

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No matter how hard you try, it is impossible to completely eliminate single-use plastic but it is possible to be conscious of your consumption and to think outside the box when it comes to disposing of it.

I am comfortable with accepting what is a relatively low level of plastic packaging to enable me to acquire products which should last a lifetime.  By using the jars we bought to prepare more of our own food we will reduce reliance on other food packaging.

A Particular Passion

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During the holiday break I have had time to read and post in various groups and forums.  I participate to varying degrees in several groups.  I find that many of them have quite a narrow focus, sometimes to the exclusion of all else.

Some of the topics covered include:

Frugal Living
Zero Waste
DeclutteringMinimalism
Veganism
Upcycling
Buying Nothing New
Simple Living
Plastic Free Living

I dabble in all of these to some degree apart from veganism although we have reduced our intake of red meat to quite a modest level.

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At times it seems that I am not sufficiently passionate about any single topic, however, I feel that they are all inter-related and one aspect can support another.

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Hence, this blog contains posts which cover and wide range of topics and I hope you will find something of interest to you.

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Please let me know if there are particular topics which you would prefer to see more of or less.

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A Christmas Review

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The internet issues were even worse yesterday so the promised post did not eventuate.

I think that I will remember Christmas 2016 as the one that seemed to revolve almost entirely around food.  We had numerous members of family around at different times over the Christmas and New Year period so feeding everyone seemed like a constant merry-go-round.  However, I must say that it is one that I enjoy.

As always, the Christmas Day menu was a mixture of some tried and true favourites along with some more recent additions to my repertoire.  I was catering for 9 adults and 3 children with a few restrictions due to allergies and intolerances.  The menu was gluten-free, nut free and no seafood or kiwifruit.

Here is what we ate:

ENTREE

Pineapple and ginger cocktails
Grilled asparagus and proscuitto-wrapped haloumi

MAIN COURSE

Cold chicken curry and rice
Cold roast beef with quinoa stuffing

SALADS

Quinoa tabouli
Mango and avocado salad
Potato salad
Tomato and pomegranate salad
Grated carrot, grated cheese

DESSERT

Ice-cream Christmas pudding
Meringue roulade with raspberries

SWEET TREATS

Chocolate brownies
White Christmas

Everything turned out well.  We had plenty of food but we did not over-indulge to an excessive extent.  The highlights for me were the quinoa stuffing for the beef as well as the desserts.  I had a general idea of how I wanted to make the stuffing so just made it up as I went along until I had the right flavour and texture.  My daughter the roulade as she had last year.  It is relatively simply but oh so luscious!  I Christmas pudding was a reprise of a similar one I made about 30 years ago.  This time I soaked the fruit (in orange juice as it is not cooked) before stirring it through the softened ice-cream along with some mixed spice.  I also added 23 sixpences which added an element of fun for the kids – big and little!

Unfortunately, I was busy preparing, cooking and eating food so completely forgot to take any photos.  You will just have to imagine how good it all looked and tasted.

 

Gift Giving

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I have probably been reading far too much on various groups on social media but I am feeling really fed up with what Christmas gift giving seems to have become.

Just to give some context to this post, I am 58 and grew up in what some would regard as a simpler time.  I am one of 4 siblings.

As far as I can remember, we each received a gift from our parents and one from Santa.  We would buy, individually or jointly a small gift for each of our siblings as well as our parents.  Our pocket money, sometimes supplemented by Mum, was used for these purchases.  There were modest gifts from our grandparents and some aunts and uncles but these were often for the family (a tin of biscuits or perhaps, a lottery ticket).  There was no buying for sundry work colleagues, friends, neighbours, teachers or classmates.

I am amazed by the number of people who are busily trying to give gifts to dozens of people who barely rate as acquaintances.  For a variety of reasons (eg: budget, environmental or anti-consumerist) many are choosing to give gifts which they have made.  This may seem a noble idea but is it really very smart?

Consider a teacher with 25 children in the class.  How many boxes of chocolates, handmade candles, sleighs made from candy canes, homemade fudge and so on can one person realistically use?  Whatever happened to a writing a thoughtful, heartfelt note as acknowledgement of a job well done?

The final straw, as far as I am concerned, came from a forum in which someone posed the question, “Talking about homemade Christmas gifts (specifically food items). Is it standard for people to just throw them in the garbage?”  There were in excess of 150 responses which ranged from “I never eat anything that I have not prepared myself” to “How wasteful – of course I would eat it” and everything in between.

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It seems that the reality is at odds with the fancy photos in recipe books, websites and Pinterest.

My contribution to the discussion was, “I am very disappointed that this happens. It serves to remind me that no presents is actually the best idea”.  Of course, I am not talking about immediate family or a select number of friends to whom you are very close.

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This brings me back to the point of this post.  Why is everyone madly rushing around buying (or making) gifts for people we barely know? Are we simply trying to keep up with (or outdo) everyone else?

Half of these gifts are unnecessary, unwanted ‘stuff’ which may end up in the garbage, landfill or op shop before January is over.  How would you feel if you knew the fate of your gifts?  Would it change you pattern of behaviour?

What are your thoughts and experiences?

 

Like a Duck

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I have been feeling a bit like a duck lately – all calm on the surface and paddling furiously beneath the surface!

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Work is busy and I have deadlines and targets to meet before Christmas.  I am hopeful of achieving them but I can only do what is humanly possible.

On the home front it is about the mundane things – washing, ironing, preparing meals as well as keeping the house in reasonable order.

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A menu plan written on the weekend is a must to keep me on track during the week.  Tonight was Mexican quinoa and while that was cooking I steamed a chicken breast fillet in preparation for tomorrow night.  In the morning I will take a tub of sweet and sour sauce and some rice from the freezer.  Tomorrow evening will be a simple matter of shredding the chicken, adding to the sauce and heating along with the rice.  Dinner will be ready in no time.

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Last night I did some ironing and tonight the folded clothes were put away.  A little bit each night helps to keep on top of the ordinary tasks and leaves me time for extra jobs on the weekend.

On Sunday we cleaned up the vegetable gardens and planted some new seedlings.  I hope to have some photos of the progress in a couple of days.  We also picked several kilos of cherry tomatoes which are washed, packed and frozen for later use.

 

A Family Favourite

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**This post has been updated from 2016 in December 2020.  I have made a couple of amendments to correct errors in the recipe and added photos taken today while making this dish in preparation for our Christmas holiday menu.**

As promised yesterday, here is the recipe for cold curried chicken.

Cold Curried Chicken

3 – 4 chicken breast fillets (around 800g)
1 onion, finely diced
3 tablespoons butter
6 teaspoons curry powder (adjust for personal taste as required)
3 – 4 tablespoons flour
900ml chicken stock
Juice of 1 lemon
2 tablespoons red currant jelly
150ml cream
Salt and pepper

Cold cooked rice
French dressing

Steam the chicken and shred into bite-sized pieces.  

Melt butter, add onion and cook until soft.  Add curry powder and cook for 5 minutes.  Add flour and cook for another 2 – 3 minutes. 

Gradually add the stock and stir until blended well.  Bring to the boil while stirring then simmer gently for 10 minutes.  Blend until smooth.

Add lemon juice and red currant jelly.  Mix well and allow to cool.  Stir in cream and season to taste. 

Combine the chicken and curry sauce in a shallow dish and chill before serving. 

Toss the rice in a little French dressing before serving.

I have successfully made this gluten-free by using gluten free flour to thicken it.  You may need a bit more flour if using gluten free.  I also substituted evaporated skim milk instead of the cream.  You can make your own evaporated milk using equal parts of milk powder and water.  If you want it a bit creamier just add more milk powder.

Something Different

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We usually eat salmon once every fortnight.  It is cooked the same way each time – GMan grills it on the barbecue.  I vary the accompaniments – sometimes it is kale salad or coleslaw and sweet potato fries, other times it is a a bed of sweet potato mash or wilted bok choy plus other vegetables on the side.

The other day I came across this link on Facebook.  So, I decided that I would try one for a change from our normal grilled salmon.

I made the Tomato Pesto Salmon and this is what it looked like once I had assembled it.

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Cooked, served and ready to eat.

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Even better, was the fact that the basil, tomatoes, zucchini and sweet potato were all from the garden.

I know that fresh salmon is not exactly a budget meal but with almost everything else home-grown it means that we can splash out a little on good quality meat and fish.

Ferreting in the Freezer

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After 5 1/2 years of writing this blog, I sometimes feel like I am just going over same territory again and again.  Tonight I want to share something that came to me in a blinding flash this morning.

I had done a menu plan for the next week and almost everything was from the freezer.  I wanted to check what I had with a view to using some of it up.  The fridge in the kitchen has a sizeable freezer at the bottom which is 2 large drawers and we have a small, upright freezer (the size of a bar fridge) downstairs.

Once I had cleaned the freezer in the kitchen, I had the bright idea of collecting all of the items I need for the meals for the week and put them all together on the left-hand side of the top-drawer.

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There will be no more discovering that there is no pre-cooked rice left or that I need to make a new batch of refried beans and so on.  I am not sure why I did not think of this years ago but I guess it is better late than never.  It means that each week I will do a mini-stocktake of the freezer and locate what I need for meals in the coming week.

The home-made pizza bases are on top of the other containers and the rest of the space on the right-hand side has other meals for future meal plans.  Having them here together means that at a glance I can see what meals I have available.

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I have tried various lists and inventories of my freezer but none have been terribly successful as the state of my freezer is dynamic, a moveable feast, you could say.  I am hopeful that simply having the next things that I plan to use all in the same place will assist in keeping some order in the freezer.

My Favourite Salad

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Does anyone else take notes on the ingredients and structure of dishes which you enjoy when dining out?

During our recent trip to the USA and Canada we ate at ‘Antique Taco’ in Wicker Park, Chicago.  We discovered it because it was rated as one of the 10 best tacos in the USA by Fodor’s Travel.  After reading the email containing this information, it was an absolute must-do when we were in Chicago and we were not disappointed.

The kale salad was amazing and I have managed to create something similar at home.

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This is what was left in the bowl after dinner tonight and using some for lunch tomorrow.

There are no specific quantities for the ingredients.

Curly kale (thick vein removed and finely chopped)
Finely chopped red onion
Diced capsicum
Dried cranberries (chopped)
Spiced peanuts (I buy raw peanuts and toss them in a bit of oil, chilli powder, cumin and sea salt)
Dressing

Lime juice
Red wine vinegar
Pomegranate molasses
Olive oil
Herb salt
Black pepper

Use the dressing sparingly.  Tos salad well to ensure that all surfaces are coated.

Unlike most salads, I think this improves after standing for 6 – 12 hours.

If you decide to try this, please let me know what you think.

 

Stockpiling

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This blog post is copied from a post I wrote in another forum.  I am interested in your thoughts.

Is stockpiling a saving or ‘dead money’?

I do not stockpile to save money as such but I do have enough basic foods and essentials such as toothpaste and toilet paper to see us through a minimum of 4 weeks and in most instances, much longer. I am very confident that I could feed us for 3 months. There might be some odd meals but we would be fed.

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Why? It is generally acknowledged that supermarkets carry 3 days worth of stock and rely on ‘just in time’ deliveries. As we endure more severe and frequent weather events it is prudent to consider being independently responsible for your wellbeing during and immediately after these events. You will never find me queuing for fuel, buying bread or filling gas bottles as a cyclone approaches. It is already done as part of our day to day routine.

It can be something as simple as being unwell or busy at work and you can feed yourselves from what you have on hand. Some years ago I was snowed under at work and barely had time to do the basics so each week I would grab some fruit and veg and everything else came from the freezer or pantry. I did this for 7 consecutive weeks!

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By having enough on hand you will be less likely to pop into the shop and grab unnecessary items while you are there = savings.

Remember the mantra – “eat what you store and store what you eat”. In other words, do not store ‘special stuff’ for your stockpile. Do not keep 100 tins of baked beans if your family do not eat baked beans.

Whatever stock you have should be rotated. I keep 2 large tins of tuna in my pantry. When I use one I buy another. I always place the new can on the bottom of the pile.

Consider using a permanent marker to write the purchase date and month on bottles and cans eg: 10.16 for October 2016. This means that you can see at a glance what needs to be used first.

Keep track of what you have by doing a regular stocktake.

Make sure you have suitable storage containers and conditions. Food which deteriorates is a waste of money.

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My recommendation is to try to store enough food to feed your family for 2 weeks beyond your normal shopping cycle. Start small and add an extra can or packet as you can afford.

Stockpiling may save you a little money but in the long run, I think the time and sanity savings are far greater as well as the peace of mind of not being totally dependent on the vagaries of the supply chain.