$25 per person

Bean Burrito mix

Today I made some Hidden Treasure Muffins for The Boy to take to an afternoon tea tomorrow. He hasn’t eaten all of them himself yet – but he’s working on it!

A veritable treasure trove.

A veritable treasure trove.

Dinner tonight was made by The Boy (yay!) He put together his Bean Burrito mix and we ate it with some wraps from the fridge.

Years ago, when he was at Uni in another state and not looking after himself at all, I texted him instructions for making this dish. The idea being that he would at least have one meal a week that would feed his brain. Little did I know that he simply quadrupled it and ate the same thing every night, for months!

The Boy's Beans

The Boy’s Beans

We always refer to it as his Burrito beans. It takes about 15 mins, tops, and costs $4 for two. No jokes.

I’ll post the recipe up soon. I promise. Probably in the next day or so…

In other news, today more bread was made. I’m not sure if I’ve mentioned this already, but we enrich ours by adding a few spoonfuls of ground, golden flaxseed to every loaf. Omega 3s donchaknow!

I also tidied up the freezer and realised there’s some things in there that really should just be used. I’ve got a collection of frozen bananas, for example. So, sometime in the next few days, I think the frozen banana, soft serve ice cream will be made (and probably eaten).

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It is absolutely FREEEEEEEZING here today. I mean it’s really cold, and I’m inside with ducted heating!

Good grief.

Anyway, my hands are icy, so this shall be short.

I wanted a change of texture for dinner tonight. So, I rescued one of my Asian flavoured beef meals from the freezer and popped it into the crockpot frozen.

Doesn't look all that tasty, does it?

Doesn’t look all that tasty, does it?

But this is how it looks now, after 10 hours on low and with the addition of some frozen peas and corn and some cornflour to thicken it up.

And the after" pic.

And the after” pic.

I’ve just put a rather nice, jazzed-up Apple Crumble in the oven – to keep the whole warm, comfort food, vibe going. I’ve added ground ginger, sultanas and choc chips to the filling…because, why not?

I think I neglected to mention yesterday that I’d made another loaf of bread, so I’ll do that now.

Also, I just served the last of the instant hot chocolate mix to The Boy, who has sequestered himself in his warm study, so I’ll be making more of that tomorrow. I could quite easily do it now, but my kitchen is the coldest room in the house on a decent day.

I’m looking forward to moving – you have no idea.

Hot chilli oil.

Hot chilli oil.

I also decanted the Spicy Chilli and Garlic oil I put aside to infuse a few weeks ago. It’s to be a gift for my step-father who will hopefully be visiting some time this week.  He just had a birthday and loves things HOT.

So, I’m logging off now and snuggling up with a cat or two. On the bright side, today marks the Winter Solstice. It’s going to get warmer from now on, or so they tell me.

Until tomorrow.

 

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Sorry I didn’t post yesterday. I had an episode of MS fatigue and my get up and go just got up and went.

However, just to fill in the gaps, yesterday I used the rest of the leftover corned beef to make fritters for lunch. I also used up some frozen stir fry vegies I’d heated for the fried rice a night or so before and then realised I didn’t need.

Fritters

Fritters

So, that went well. I didn’t have dinner as I just didn’t have the energy to eat, but The Boy tucked into the leftover Sausage Hotpot. It’s all good.

I did manage to get my meat and lentil sauce cooked for the Cottage Pie tonight. It looks and smells wonderful. If you look closely at the second photo, you’ll spot the tiny lentils I soaked the day before.

Mince and lentil sauce.

Mince and lentil sauce.

See how the lentils blend in so well?

See how the lentils blend in so well?

 

 

 

 

 

 

 

I cooked the sweet and white potatoes this afternoon and mashed them up – arranging them on top in a chequerboard pattern. There’s now a big pie that I had intended to take to the Solstice do (not well enough to go, sad face) and two individual ones for our dinner this evening.

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Individual cottage pies

A Big cottage pie for eating later.

A Big cottage pie for eating later.

 

 

 

 

 

 

 

We did a bit of a stocktake earlier and realised that we’ve used about a quarter of the food I purchased last week. That means I’ve effectively fed us both on $25.

TTFN

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Today I crumbed the Chicken Tenderloins from my last grocery shop. They were on the cusp of their use-by date and needed something done with them.

So, I’ve done my standard mix of Panko and coconut, baked them and frozen three-quarters. The other two tenderloins will be dinner tonight with rice and vegetables.

Panko and Coconut coated chicken tenderloins

Panko and Coconut coated chicken tenderloins

Also, given that I had the oven going, I decided to top up the biscuit barrel.

I make a batch of biscuits (cookies) once every two weeks or so for The Boy – with most of them being stored in an airtight container in the pantry or fridge. I have a little tin that lives on the counter near the kettle and it’s usually stocked with just a few biscuits for portion control.

So, these rather scrumptious-looking and incredibly easy biscuits were whipped up while the last of the chicken was baking and went in immediately following it.

Well, that looks good...

Well, that looks good…

I’ve just sampled one and they are definitely biscuits and not cookies. They’ve got that whole crunch thing happening. I may have a bit of a play in a week or so and try making them with butter instead of oil to see what that will do the texture before I post.  So, stay tuned. In the meantime, I think some insulin may be in order! (There’s a reason the biscuits aren’t for me.)

Dinner tonight.

Dinner tonight.

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