Stockpot Workout

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I have a large stainless steel stockpot that lives in the back corner of the pantry on the floor. It usually gets dragged out a few times a year.

Yesterday was one of those days as I decided to make a large batch of pumpkin and celery soup. This may sound like an odd combination but I find the sharpness of homegrown celery that has been growing for several months provides a nice balance to the sweetness of our pumpkins.

I ended up with 18 serves of soup – 2 for dinner and the rest to go in the freezer.

Today I continued with my bulk food preparation by making jam with the 3kg of Davidson plums which I had picked over the past few weeks and stored in the freezer. I ended up with 3.95kg of jam. Davidson plums are a relatively rare Australian native fruit which grows on a rainforest tree in a fairly narrow distribution in northern NSW and south-east Queensland. Therefore, the jam commands a premium price. I compared 3 different brands online and found that the average price per kilo is about $81 which makes my haul worth over $320!!

I also boiled up the seeds and then strained them to make cordial. A splash in a glass of soda water makes a refreshing drink.

Finally, I raided the freezer again for some cherry tomatoes and made a batch of tomato sauce (ketchup). While nowhere near as valuable as the jam, the sauce is a whole other level beyond the commercially produced tomato sauce. The recipe is here.

While the oven was on to sterilise the jars I decided that I might as well make a batch of cheese scones. Recipe is here.

I think it is time to put the stockpot away for a couple more months.

A Bouquet of Basil

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GMan was weeding the vegie garden today and discovered that the basil had grown too large and had collapsed under its own weight.

So, I was the lucky recipient of a large bunch of basil.

I removed all of the leaves, washed and spun them dry. Then it was time to make basil pesto.

I did not use pine nuts but instead I used a combination of almonds, walnuts, sunflower seeds and pepitas. There is no recipe as such but I used garlic, olive oil, parmesan cheese, salt and pepper. In addition to the standard ingredients I also added some nutritional yeast and a tablespoon of lemon juice.

This was the yield. It is not the most exciting photo so I added the jar of home-grown flowers which I was gifted yesterday.

There is no photo but we had pesto with our homemade gnocchi, tomato sauce and olives. YUM!

Wrapped Up

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I have made salad wraps for our dinner tonight as we will be out of the house and between events.

Wraps are a great portable alternative to takeaway. An added bonus is that you can tailor-make them to meet individual choices and dietary requirements and there are no unknown, hidden ingredients.

In order to make this a totally waste-free option, I make my own wraps which are simple and gluten-free. The recipe is here.

Today the fillings include a spread of refried beans topped with mushroom and cucumber slices, leftover quinoa salad, grated cheese and a little mayonnaise and sweet chilli sauce.

The rolled wraps are the rolled up diagonally in greaseproof paper and can be eaten by unfolding the paper from one end.

What is your favourite portable meal or snack? Is plastic-free? Love to hear your ideas.

Gourmet Gluten Free Gnocchi

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I had previously made pumpkin gnocchi a few months ago with reasonable success. Today I attempted to improve on that attempt and I think it was a success.

This was our dinner.

Here is the recipe that I used.

While the original recipe is not designed to be gluten free, I managed to modify it simply by using gluten free flour.

I made a double quantity of the mixture and find that I needed more flour than recommended in the recipe, however, that may simply be a result of the different properties of gluten free flour.

I try to handle the dough as little as possible while combining the ingredients. Portions of dough rolled, cut and spread on racks.

To cook the gnocchi:

2/3 fill a large saucepan of water, bring to a rolling boil, add a teaspoon of olive oil. Carefully add the gnocchi, cover and bring back to the boil as quickly as possible. Gently separate the gnocchi and cook for 3 – 5 minutes. Drain.

Serve immediately with sauce of your choice.

Tonight I chose onion, garlic, chilli, smoky paprika, capsicum and fresh cherry tomatoes topped with grated cheese and a dollop of sour cream.

The pumpkin puree had been frozen from the harvest of a glut of pumpkins earlier in the year. The cherry tomatoes have been picked in the past few days. We try to make use of what we grow wherever possible and this meal is a perfect example.

One For the File

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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.

FILLING

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.

An Amazing Find

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Sometimes it is easy to wonder whether you have spent your life under a rock. That is how I felt when I discovered this recipe. It is from ‘Frugal Queen in France’.

Red Lentil Wraps

1 cup red lentils
2 cups cold water
1/2 teaspoon salt

Place all ingredients in a blender. Soak for at least 2 hours or preferably overnight.

Blend lentils and water thoroughly to create a smooth batter. DO NOT change the water or rinse.

Brush the pan with a light coating of oil. I redid the oil after every 2 wraps. Pour the batter into the pan and spread with a spatula. Cook for 2 minutes on each side.

I made 6 generous size wraps from this quantity.

This is a YouTube video from Frugal Queen in which she takes you through the entire process, step by step.

Here is the finished product. They really do roll up very easily.

I ate one for breakfast with banana, lemon juice and a sprinkle of sugar. Lunch was another wrap filled with coleslaw, grated cheese and cucumber.

I am looking forward to discovering many more innovative fillings and ways to use these easy-to-make gluten-free wraps.

A New Recipe

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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.

3 cups pumpkin
2 tablespoons olive oil
2 teaspoons balsamic syrup (link to easy recipe)
1 potato, diced
80 gram baby spinach leaves, chopped coarsely
120 gram feta cheese, crumbled
1/2 cup coarsely grated cheddar cheese
6 eggs, beaten lightly
1/2 red onion, sliced thinly

Place diced pumpkin on baking trays and toss with the combined oil and balsamic syrup. Roast until tender, approximately 30 minutes at 160C.

The pumpkin came from our neighbours and the spinach from our own garden.

Cook the potato until tender. Combine all of the ingredients. Pour into shallow dish and bake for 45 minutes at 190C.

Ready to go in the oven.

This was delicious served with a tossed green salad.

Bits and Pieces

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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.

Some Salads

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I am currently sifting through some old blog notes and recipes that have not previously seen the light of day.

I will post them here as I think they are worth remembering for the coming months as the weather heats up.

CHICKEN SALAD (Serves 2)

1 chicken breast fillet (steamed and shredded)
1/4 cup dried cranberries (chopped)
2 tablespoons walnuts (chopped)

Combine the ingredients and dress with mayonnaise.  Chill.

Serve with other salad as desired.

CUCUMBER & ONION SALAD

Lebanese cucumber (thinly sliced)
Onion (thinly sliced and separated into rings)
Good quality salt (I use Himalayan pink)

Layer the cucumber and onion rings in a shallow dish, adding a fine sprinkle of salt to each layer.  Chill and allow to stand for about an hour before serving.

I do not have a photo of this very simple, yet tasty, salad.

PEAR SALAD (Serves 2)

1/2 pear, cored and sliced thinly
Small stick of celery, sliced thinly on the diagonal
6 walnuts, chopped
Parmesan cheese, shaved
30ml lemon juice           }
5ml balsamic vinegar   } – Dressing
5ml olive oil                     }

Arrange the pear, celery and walnuts on the plate.  Combine dressing ingredients and drizzle over salad.  Top with shreds of parmesan cheese.

Here it is served with grilled salmon and coleslaw.

It is useful to have a selection of simple, appetising dishes for when the weather is hot and inspiration for meal preparation is often lacking.

Brilliant Broccoli

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It is wonderful to be able to successfully grow at least some of your own food but it is equally important to ensure that it is used and does not go to waste.

This is a 900g head of broccoli I picked recently.  It was as big as a dinner plate.

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I decided to turn it into a main meal with tuna and tomatoes.

Other ingredients.

Break the broccoli into florets and lightly cook.

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Saute the diced onion and capsicum.

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Add Tabasco to taste, flaked tuna and crushed tomatoes.  I blended one can of tomatoes to make the sauce smoother and thicker.  Simmer until reduced and thickened.

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Pour sauce over the broccoli.  Top with a mixture of flaxseed meal, grated cheese and seasoning.

Place under the grill until browned.

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This quantity made 6 generous serves.  I served it with a small portion of rice.