Removalist day (17th March) is fast approaching and it is time I gave some serious consideration to the kitchen and food.
It will be almost 8 weeks between the date that everything is moved and when we actually move into our new home in Victoria. In that time we will be housesitting near our existing home, spending a few days with family and then house-sitting for a week in Brisbane before spending 5 days driving to Victoria and another 10 days in an Air BnB before our final relocation. All of this means that although I will have the capacity to cook meals, my access to a full range of ingredients and implements will be somewhat limited.
So, this morning a made a list of some of the major ingredients I have. The next step is to create as many meals as possible that can be frozen and fairly easily reheated or finished off with the minimum of ingredients.
The first cab off the rank was a batch of chilli con carne using up diced onion, mince, kidney beans and refried beans from the freezer. It made 5 serves.
1 large onion, diced
500g kidney beans
1 cup refried beans
1 can crushed tomatoes
2 tablespoons tomato paste
1 cup water
2 teaspoons beef stock powder
1 teaspoon cumin
2 teaspoons smoky paprika
1 teaspoon powdered chilli
Tabasco sauce – to taste
Gently saute the onion in a little olive oil, add the mince and stir until fully browned. Add the remining ingredients, combine and simmer gently for about 30 minutes. This will allow the flavours to combine and thicken slightly to a spicy, rich sauce.
NOTE: Adjust seasonings to suit your taste.