Tag Archives: cooking

Dinner – Braised Steak and Onions

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When I mentioned in a Facebook group that I was preparing some meals for later in the week this one caught some attention and I have been asked for the recipe.  Well, like many of my meals, recipe is a bit of a joke but I will do my best to explain my method.

2 large pieces of gravy beef in the slow cooker
1 onion, sliced spread on top of the meat
2 tablespoons worcestershire sauce
2 tablespoons tomato sauce (ketchup)
200ml water
1 tablespoon tomato paste
Add all of the ingredients, cook on high for about 6 hours or until beef is tender and can be broken with a spoon.

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I then divided the meat and gravy into 2 containers as this will make 4 serves – 2 meals for GMan and I.  It is now in the freezer and will be added to the menu plan at a later date.

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I usually add a little more water when I am reheating to make the gravy a bit thinner.

Now I will share what I really did.

The onion was frozen onion rings that I had done from a large bag of onions I bought some time ago.  I used a handful which was roughly equivalent to one onion.  Worcestershire sauce was not measured – just a splash of homemade worcestershire sauce and the tomato sauce and 200ml of water was achieved by rinsing out various almost empty bottles of homemade tomato sauce.

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Finally,  I tossed in a tablespoon of powdered dried tomato which I made from some of our glut of cherry tomatoes but tomato paste would be equally as good.

I am sure this ‘recipe’ would horrify the purists but it tastes great and when served with mashed potatoes and some other vegetables of your choice makes a hearty meal.

A Weekend Off

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Well, it has been a little more than just the weekend, but I took a few days off from my blog.

Life has continued much the same as usual.  During the week I go to work.  On the weekend I go shopping to make sure that we have the food that we need.  I plan and prepare meals for the week ahead.  The washing and ironing and done and so the cycle begins again.

I made another quiche using the rice base that I wrote about last week.  This also used up some more of the cream.

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The meat supplies were low so I stocked up.  One of the things I bought was gravy beef.  I use this to make casseroles in the slow-cooker and one of my favourites is Braised Steak and Onions.  I will do a separate post about this easy meal.

While I was catching up on general housework, GMan was busy outdoors.  He set himself the task of digging up all of the lawn in the area were we are trying to establish a number of blueberry bushes.  They seem to be struggling and I think it is because they are competing with the lawn for nutrients.  So all of the lawn around them will go and we will mulch the entire area.  As usual, nothing went to waste and the lawn has been re-homed in other areas of the garden.

The chickens really enjoyed the opportunity to scratch around in the freshly exposed earth and found lots of tasty morsels.  Digging is their favourite activity and they never miss an opportunity.

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Dinner – Gluten Free Quiche

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Although you can buy gluten-free pastry and it is possible to make it from scratch there is an easier option for the base of a quiche or savoury pie.

Quiche Base

1.5 cups cooked rice
1 egg
1 teaspoon dried mixed herbs
Freshly ground black pepper

Combine all ingredients, press mixture into a dish, chill for 30 – 60 minutes then add filling and proceed as for regular pastry case.

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Like pizza, quiche is great for using up small amounts of various ingredients for the fillings.  The combinations are limited only by your imagination.  Remember, that you do not need huge amounts of filling.

Today, I used bacon, mushroom and broccolini.  1 rasher of bacon, 1 mushroom, 1/2 onion and about half of a small bunch of broccolini.

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Here it is chopped up and ready.  I kept the stalks and florets of the broccolini separate. The onion is frozen as I have about 7 kgs of diced frozen onion in my freezer.  You can read about it here.

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I sauteed the onion and bacon before adding the chopped stalks and finally the mushroom and florets of the broccolini.

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I allowed the mixture to cool for about 5 minutes before spreading over the base of the quiche.

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I then covered this with 1 cup and grated cheese.

The final step is to make the custard, for that is essentially what a quiche is – savoury custard.  I never follow a specific recipe for this but it is a mixture of milk and eggs.

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Today I used:

3 eggs (they are extra large from our chickens)
1/4 cup double cream
1/4 cup water
1 tablespoon skim milk powder
Pinch of salt
Ground black pepper

Beat the ingredients thoroughly.

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Carefully pour the egg mixture over the filling.

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Don’t worry if the egg mixture does not cover the cheese.  It is best not to overfill the dish or you will find that it overflows during cooking.

Bake at 180C for 35 – 40 minutes or until firm to touch and golden.

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The rice crust can be made using whatever rice you prefer.  I use brown rice as it works equally as well as white.  Make sure the rice is well-cooked to help it stick together.

The filling can be any combination of whatever you choose.

The custard mixture is  milk and/or cream and eggs.  I happened to have the cream as it was bought to have with dessert last week when we had guests.  I generally do not have cream and tend to use skim milk powder blended with a smaller amount of water than normal to mimic evaporated milk.  From memory, I think it is about 1 cup of milk powder to 1/2 cup of water.

 

Taking Responsibility

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I stumbled upon this article online today.  It is about a study showing the correlation between age, gender, race and political ideology to belief in the reality of climate change and the impact caused by humans.  The content did not surprise me greatly, however, I was bitterly disappointed by the following couple of paragraphs towards the end of the article.

“But accepting climate change did not necessarily make you greener, at least in your home life, the study also found.

While those who accept human’s role in climate changes were more likely to take more public action, such as signing petitions or joining demonstrations, that was not necessarily replicated in private action, such as cutting energy use at home and using public transport over the car.”

I find this very sad indeed and downright depressing.  It is yet another example of the overwhelming apathy which so many people display.  Everybody wants ‘something to be done’ but expect that it is the responsibility of someone else, usually the government, the mythical ‘they’ or in the case of climate change, the global community or, at the very least, another country.

Australia may be a small player in the global sandpit in terms of population but we create far more than our share of mess when it comes to environmental vandalism.  Yet, our governments consistently drag the chain when it comes to making real changes that will tackle climate change and benefit the planet.  Sadly, government policy by all parties seems to be limited to the interval between the present time and the next election.  This is not limited to addressing climate change but policy in general.

In the absence of clear government action, the driver of change must come from each and every one of us.  Remember the saying, “mighty oaks from little acorns grow”.  We can and should all play our part in changing everyday habits.  Addressing the problem of climate change is not just about legislation, coal mines and power stations.  It is about each one of us doing our bit.

Can’t afford solar panels?  Live too far from public transport?  Organic food is too expensive?  This does not mean that you cannot make a significant contribution by reducing your carbon footprint.  In fact, many of the actions you can take to save money will also save the planet.

Buy second-hand – clothes, furniture, tools, toys
Do not waste anything – use up leftover food, finish the last shampoo in the bottle
Consider re-usable alternatives – cloth serviettes instead of paper, lidded containers instead of plastic wrap, refillable drink bottles instead of bottled water

These are just a few examples.

What have you done to reduce your carbon footprint?

Dinner – Fried Rice

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Last Sunday I posted the menu for the week here.  Tonight was Spicy Mexican Quinoa, however, this evening I realised that I had forgotten to soak and cook the black beans.  There was no meat thawed, no pre-made pizza bases and not even any refried beans for nachos.  I remembered that I had some cooked rice in the refrigerator so I decided on fried rice.  I have never used a recipe as such for this and it is based on how my mother made it.

This is what I used (quantities made 2 generous serves):

1/2 onion, diced
2 rashers of bacon, diced
1/4 capsicum, diced
1 egg
1/2 can corn kernels
1/2 cup frozen peas
2-3 cups of cooked rice
Tamari

Saute the onion, bacon and capsicum, push to one side of the pan.  Fry the egg, flip and cook both sides then cut into strips.  Add corn and peas and cook for a couple of minutes.  Add the rice, stir to combine all ingredients and heat through.  Add a splash of tamari or soy sauce.

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The photo is before I added the tamari.  There is nothing terribly fancy about this but it is a quick and easy standby meal.

Dinner – Tumeric Chicken

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This was on the menu plan for last week but got bumped as I did not have time to marinate the chicken.

The original recipe is for chicken skewers cooked on a barbecue.  Here is the recipe.

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As with most recipes, I have adapted this to suit our own requirements.  Since I am cooking 1 chicken breast fillet to serve 2 of us this is what I do.

I make up a bulk amount of the spice mixture (dry ingredients) using the proportions in the original recipe.  I use considerably more of this mixture than the recipe as I found it very light on flavour if you use the quantity stated for 2.5kg of chicken.

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In my version there are 4 ingredients.

20ml olive oil
Juice of 1 lime
1 chicken breast fillet (diced)
1 and 1/2  tablespoons of pre-made spice mix

Mix all ingredients thoroughly.  Cover and refrigerate for at least 4 hours, preferably overnight.

You can use lemon juice but lime is better.

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Fry in a pan with a little oil until cooked.

I serve mine with brown rice, vegetables and fresh cherry tomatoes.

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Dinner – Thai Beef Salad

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I stuck to my menu plan even though it would have been easy to capitulate and opt for takeaway.

Thai beef salad was on the plan for tonight before I realised we were going to a free screening of Casablanca.  The scheduled time was 7pm for a 7.15pm start and we normally don’t arrive home until close to 7.30pm so clearly we had to make some adjustments.  I caught a train which had me arriving home about 5.30pm and GMan came in at about 6.40pm.

I sliced the beef and marinated it last night.  I used a splash of olive oil, lemon juice, 1/4 teaspoon of ginger and tiny red chilli (very hot) finely chopped.  Here is the mixture this afternoon before I cooked it.

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I prepared the remaining ingredients for the salad – lettuce, carrot, cucumber and cherry tomatoes.

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The carrot and cucumber were cut using a spiral cutter.

Due to the time constraints we had decided to pack our dinner as a picnic to eat when we got to the hall for the movie screening.

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I fried the meat in a tiny bit of coconut oil.  To add some extra flavour I mixed up a sauce and added that to the pan at the end.  I used a tablespoon of lemon juice, a teaspoon of red wine vinegar, 2 teaspoons of crunchy peanut paste and a pinch each of ginger and chilli powder.  I stirred the sauce through the meat and cooked for a further minute.

The meat was added to the salad and we were ready to go – complete with cutlery and serviettes.

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This was really delicious and I think the improvised sauce really added a nice finish to the meat.

Dinner – Tuna Patties

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For anyone following along with my menu plan for this week, here is the next instalment.

In the simplest form, tuna patties are a 425g can of tuna, drained and flaked mixed with mashed potato and lightly fried.  Beyond that it is entirely a matter of choice.

I chose to use sweet potato tonight so the very first thing I did was to peel the sweet potato, chop them roughly and cooked them in the microwave.

Meanwhile, I prepared the other ingredients.

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The tuna is flaked in the bowl and I will add some freshly ground black pepper and a cube of frozen lemon juice as well as about a tablespoon of some gourmet mustard.

You can use whatever herbs, spices or flavouring you choose.  I decided on the mustard as it was given to me and I thought it would work nicely in the patties.

Mash the cooked potato but do not add any milk or butter as it needs to be fairly dry for the patties.

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I also added 1/2 cup of grated cheese and a tablespoon of besan (chickpea) flour which helps to bind the mixture together.

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Rather than using a frying pan, I cook these patties on the sandwich maker with not additional oil and the lid down so that they brown on both sides.  The cooking is simply to heat them through and brown the outside as there no raw ingredients to be cooked as such.

We ate them with a salad lettuce, capsicum, cucumber and cherry tomatoes and a dollop of sweet chilli sauce.

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The mixture made a total of 9 patties so the others will be used for lunches.

As always, if you have any questions about the recipe please ask.

Tomorrow is bean tacos so I have taken a pack of refried beans out of the freezer tonight in readiness.

I am already starting to form ideas for the menu for next week.  I am pretty sure it will include pizza as I have these semi-dried cherry tomatoes in oil with garlic and herbs.  I dehydrated the tomatoes and packed them in oil on the weekend.  We have such an abundance of cherry tomatoes that I am always looking for new ways to use, store and preserve them.

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Dinner – Stuffed Mushrooms

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Another day, another recipe.  We are having stuffed mushrooms for dinner tonight so I took some time this afternoon to prepare them making sure I measured the ingredients and took a few photographs.

This is my recipe but please make sure you read right to the end for ideas, substitutions and variations.

I bought 3 large mushrooms for this recipe as GMan and I have 1.5 each.  The best ones are open but not too flat so that the stuffing is somewhat confined by the edges.

Here are the ingredients I chose before I started.

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Using the point of a sharp knife remove the stalks of the mushrooms.  Chop the stalks as finely as possible

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When I am making something like this, the first thing I do is to look carefully at the finished volume that I am aiming for.  Based on my best guess I used the following quantities:

Chopped mushroom stalks
1/4 cup almond meal
1/4 cup flaxseed meal
1 heaped tablespoon of besan (chickpea) flour
1 teaspoon smoky paprika
1 teaspoon powdered onion
1 teaspoon mixed herbs
1/2 teaspoon salt
1/2 teaspoon powdered celery
1/2 teaspoon of homemade ‘tabasco’ sauce
Freshly ground black pepper

Combine the above ingredients then add 3/4 cup grated cheese, 10 cherry tomatoes (chopped) and a small piece of capsicum (finely chopped).

The consistency of the mixture should now be crumbly but hold when squashed together.

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Press the mixture into the mushrooms.

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I will cook these in the microwave for about 8 minutes then top with a little extra flaxseed meal and grated cheese and finish under the griller.  They will be served with lettuce cucumber and grated carrot on the side.

Now for the really interesting part – what you can change!  Just about everything!

If we strip this recipe right back you will discover that it consists of a container – the mushroom, in this instance, and the filling which can be split further into the bulk and the flavour.

The container – I use mushrooms because we love them and they are nutritous.  They are relatively expensive and if you are on a really tight budget I would not necessarily recommend them.  Capsicums are another option – especially if you can pick up a bagful at a reasonable price.  Although most recipes for stuffed capsicums show them upright with a ‘lid’ at the stalk end I find it easier to cut them lengthwise and serve them filled and open.  You could also use a large zucchini/marrow split lengthwise with the seeds scraped out.  It would need to be partially pre-cooked before stuffing.  Half a butternut pumpkin is another possibility.  The pumpkin or large marrow could be cut into wedges to serve rather the individual serves as with mushrooms or capsicums.

The bulk – I choose to use almond meal and flaxseed meal due to the fact that they are gluten-free, we like the flavour and texture and they provide a range of nutrients.  They can also be expensive.  Other options include quinoa, rice and soft breadcrumbs or any combination you choose that suits your family’s tastes and your budget.  If you are using rice, a short grain rice that will stick together would be a good choice.

The flavour – sky is the limit here and you can let your imagination run wild.  The main thing is to remember to keep any pieces fairly small so that the mixture will stick together.  In addition to the things I used you might like bacon (although smoky paprika is an excellent substitute), chopped olives, sun-dried tomatoes, parsley or other fresh herbs.

I hope some of these ideas have inspired you to try stuffed vegetables as an addition to your menu plan.

Please let me know what you think.