Mediterranean Morsels

Yum.

This post could quite easily be titled “Yummy things made from bits and pieces in the fridge” but it doesn’t have quite the same ring to it.

It’s true, however.

I came up with this recipe to use a heap of bits that were cluttering up my refrigerator. I had some tri-colour quinoa that was left over from something else, a bit of feta cheese that needed using, a handful (literally) of shredded mozzarella and half a red capsicum that also needed to be used.

It’s also turned stinking hot here again, after a week of almost chilly weather, and I consider finger food to be the way to go at times like these. Finger food in this house means something more-ish, but not junky.

Quinoa can really be quite pretty.

Quinoa can really be quite pretty.

Anyway, I came up with these here yummies to combine all the bits into something that The Boy declared he could, “literally devour by the handful.”

You heard it here first, Folks!

So, I started off with the leftover quinoa. The amount turned out to be two cups worth (which is going to look a whole lot more professional in a recipe), so that’s what I used. If you’ve not cooked quinoa before, you’ll find instructions here. If you don’t have quinoa then cooked rice of any colour or description would also work.

I popped it into a medium sized bowl and stirred in a couple of tablespoons of plain flour to help bind it together (it also gave me time to think about what to do next). If you have a celiac in your family then gluten-free flour will work too.

I’d decided that I wanted to make it a Mediterranean flavoured …whatever… so I added a tablespoonful of an Italian Mixed Herb blend that I had and a teaspoon of minced garlic. From a jar. Sue me.

Still pretty.

Still pretty.

That was all mixed through quite thoroughly, then the red capsicum was diced and added. I was glad it was in there when I saw the finished products as it gave a pop of colour to something that might have been too beige.

Moving on. I also had one spring (green) onion so I sliced it up and added it too. Why not?

Confetti-like capsicum and scallions

Confetti-like capsicum and scallions

Next the Mozzarella went in and I contemplated the feta. I’m not a fan of feta, but The Boy loves it. However, I adore black olives, so I pitted and minced three of those and stirred them through.

Black kalamata olives rock.

Black kalamata olives rock.

Then the feta cheese. I didn’t weigh it, sorry, but I’d say I had about 3/4 of a cup when it was chopped up. That was mixed through too.

The Feta Cheese was next to be deployed.

The Feta Cheese was next to be deployed.

I thought that looked like a rather tasty little mix and stopped adding stuff. If you are a hard-core carnivore, some diced ham or bacon would be a tasty addition too. You’re welcome.

Now, in between all the dicing and mixing I had decided to make something to bake, so at this point I turned the oven on and started gazing soulfully at my baking trays.

I have one for tiny little cupcakes/muffins that I rarely use and which seemed perfect for this, so I retrieved it and then went on the hunt for the paper cases that I knew were in the pantry somewhere

They were found but I didn’t have quite enough, so I just sprayed the empty cups with oil.

The quinoa still needed something to bind it a little more, so I whisked up 2 eggs and mixed them through. Then I filled each cup with about 2 teaspoons full of the quinoa mixture, making sure that a piece of the capsicum could be seen on the top of each cup – because pretty.

Mix in a couple of eggs.

Mix in a couple of eggs.

Then the tray was placed in the oven for 20 mins, until the morsels smelled amazing and the cheese was starting to brown.

All done.

All done.

The Boy followed his nose into the kitchen as they were being retrieved from the oven and I had to stand guard until they were cool enough to eat.

These little mouthfuls of flavour will find their place in lunch boxes during the week, but they would be just as at home at a party or BBQ. They’ll keep in an airtight container in the refrigerator for 2-3 days, but try to bring them up to room temperature again before eating to allow the flavours to develop.

Hint: Get the kids to help you make them and they’ll be more likely to eat them.

Enjoy.

Mediterranean Morsels

Mediterranean Morsels

Mediterranean Morsels

  • Servings: 24 pieces
  • Difficulty: easy
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Ingredients

2 cups cooked quinoa or rice

2 tbsps plain flour

1 tsp crushed garlic

1 tbsp mixed herbs (add a few chilli flakes for a mild bite if you wish)

½ medium red capsicum (bell pepper), diced.

1 spring (green) onion, sliced finely

3 black olives, pips removed and minced finely

½ cup shredded mozzarella

¾ cup diced feta cheese

1 lean rasher of bacon, finely diced (optional)

2 eggs, lightly beaten

Method

Heat oven to 180ºC/350ºF.

Line a mini cupcake tray with paper cases or oil well.

Place quinoa or rice in a medium-sized bowl and add the rest of the ingredients one at a time, stirring well between each.

Fill paper cases with quinoa mix – about 2 rounded teaspoons per case.

Bake for 20 mins.

Allow to cool in the tray before removing to a cooling rack.

Serve at room temperature.

Will keep in an airtight container in the refrigerator for 3-4 days.

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Yum.

Yum.

 

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Chocolate “Paddle Pops”

Chocolate "Paddle Pops"

Yes. I know it’s been a while, but there’s been stuff and it’s been hot and things have been going on and, and…

Never mind.

Some of the stuff that’s been happening.

2016-02-10 18.05.21

Some of the stuff that’s been happening.

Ahem.

Today’s post is in honour of all those mums out there with overheated youngsters and very little disposable income. School is back and the heat seems unrelenting right now with some parts of Australia having 4-5 consecutive days of 40º C plus heat. Which sucks.

So, it’d be quite nice to be able to give the kidlings an icy-cold, almost-good-for-you treat when they flood in the door.

This is one such treat.

Paddle Pops are a part of summer in this neck of the world, but they can get pricey quite quickly. Make your own and save some money while also controlling portion sizes and the amount of sugar that goes into your little ones (or your big ones in this household!)

They use very few ingredients and take about 5 mins to make and 2 hours or so to freeze solid. The kids can even help with making them.

Icy pole moulds

Icy pole moulds

I use icy pole moulds that I bought from Tupperware some time ago – mostly because my mother had the exact same ones when I was a kid, so I had to have them – you understand, don’t you? However, you don’t have to get the same ones. Kmart and other discount stores have icy pole moulds for sale at very low prices, failing that (small) disposable cups will work just as well. Use what you have.

The recipe calls for FOUR (4) ingredients: milk, sugar, cornflour and cocoa.

Start with 500 ml of milk. Any kind of milk: full cream, skim, reconstituted powdered milk, half and half, soy, almond, goat, whatever. Place it in a medium sized saucepan and bring to a boil over a medium heat. You want to give yourself time to get the other ingredients ready…

Heat the milk

Heat the milk

Then, into a smallish bowl, sift together the sugar, cocoa and cornflour.

Sift the dry ingredients together.

Sift the dry ingredients together.

I confess to not using cocoa in these pictures. We have a largish tin of a dark hot chocolate mix that was given to me and has been kicking around our pantry for some time now. It doesn’t contain milk powder, so I’ve started using it as a cocoa substitute where possible. Take my lead here, you can substitute the cocoa with Milo, Ovaltine, or Nesquick if that is what you have.

Now, get yourself a whisk. I have a little sauce whisk that I bought for a few dollars at Ikea the last time I was there, and I prefer to use it for this task as it works well to stop things from sticking to the bottom of the pot. A regular balloon whisk will do the job though, so don’t fret.

Sauce whisk

Sauce whisk

So, bring your milk to a low boil and remove from heat. Add your dry ingredients to the wet and whisk well. I actually prefer to add some of the milk to the bowl they are in and blend them there before adding back to the rest of the milk. It’s much the same as the method I use for thickening sauces.

Add some hot milk to dry ingredients...

Add some hot milk to dry ingredients…

...and whisk to dissolve.

…and whisk to dissolve.

 

 

 

 

 

 

 

 

If you do this too, then return the chocolate mix to the milk in the saucepan and return the liquid to the heat.

Yes. Yes, it does look like chocolate milk.

Yes. Yes, it does look like chocolate milk.

This bit will require your attention. Heat the milk, stirring constantly until the mixture begins to thicken to a custard-like consistency. Use your whisk to scrape the bottom of the saucepan which is where the heavier cornflour and cocoa will sink to and – if you are unlucky – catch and burn. Don’t stop stirring!

The thickened mixture through a steam soft focus.

The thickened mixture through a steam soft focus.

Remove it from the heat and, if you are as much of a klutz as I am, transfer it to a jug with a good pouring lip. Work quickly or a skin will form on your liquid.

Pour into your icy pole moulds, add sticks and freeze.

Fill 'em up.

Fill ’em up.

When frozen solid, munch away.

Ready to go.

Ready to go.

Chocolate 'Paddle Pops'

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

500 mls milk

2 tbsps sugar

1 tbsp cocoa (or other milk flavouring)

1 tbsp cornflour

Method

Place milk into a 1 litre saucepan.

Sift together sugar, cocoa and cornflour.

Heat milk until just boiling and remove from heat.

Add half the milk to the dry ingredients and whisk well to remove all lumps.

Add contents of bowl back into saucepan and return to medium heat.

Whisk liquid constantly, making sure to scrape the bottom of the saucepan regularly, until it thickens and becomes custard-like.

Pour the custard into icy pole moulds, add sticks and freeze until set. The time this takes will depend on how wide your moulds are – the thinner they are, the faster they will freeze through.

Variation: Use chocolate milk flavouring powder like Milo, or strawberry milk Nesquik for a change of flavour.

A cool treat for kids of all ages.

A cool treat for kids of all ages.

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Jelly Whip (2 ingredient dessert)

And doesn't that look good?

I know, it’s been a while. Never mind.

I’m back now.

I’ve been unwell and it’s been hot – these two things are related.

However, I figure most of my Southern Hemisphere readership has also been feeling a tad warm, so here’s a quick and easy dessert recipe to (a) cool you down and (b) entertain the kidlets as you get toward the end of the School holidays.

This recipe uses exactly two (2) ingredients: evaporated milk and instant jelly (jello).

You’ll also need an electric mixer or be an absolute virtuoso at hand whisking.

This dessert resembles mousse and takes nothing more than a good sense of timing, really.

Basically, you chill a tin of evaporated milk. Then you make up a sachet of flavoured jelly, using only half the water and pop it into the fridge. Then, when the jelly is only just set, you whip up the milk until it triples in volume and mix in the jelly.

Spoon into parfait dishes (or, you know, whatever) chill for another hour and eat.

Easy as, bru.

The timing comes into the whole “only just set” bit. You’ll wait and wait and wait (and the kids will nag and nag and nag…) and then suddenly it will be completely firm, because of course. If this happens, then nil desperandum, pop the jelly into the microwave for 10 seconds and it will no longer be perfectly set.

So!  From the beginning then…

Pop a tin of evaporated milk into the refrigerator for a few hours, or make it easier on yourself and just keep one in there.

Then make up a packet of jelly – or as the Americans call it, Jello – but only use half the water needed.

A packet of Strawberry Jelly crystals.

A packet of Strawberry Jelly crystals.

I prefer not to use “diet” jellies for this, the artificial sweeteners don’t really help the flavour profile of what is actually a very rich dish. I always find it has a rather metallic taint to it, however you may not so go with what you have.

This packet called for 2 cups or 500 ml of water to be added, so I added only 1 cup – half boiling and half chilled.

jelly Crystals. Pretty, aren't they?

Jelly Crystals. Pretty, aren’t they?

I have trouble dissolving it all properly in such a small amount of water, so I use a tiny whisk I got in a Christmas gift of Hot Chocolate a few years ago. It’s okay though, you may use a spoon.

Isn't it precious? (The hot chocolate mix it came with was awful!)

Isn’t it precious? (The hot chocolate mix it came with was awful!)

Put your jelly liquid in the fridge and wait until it has just begun to set – you don’t want a liquid and you don’t want a sliceable texture either. Give it 2 to 3 hours, tops.

When it gets there, remove your evaporated milk into the basin of a mixer and prepare to be amazed. It will start out looking like this.

Evap milk: Exhibit A

Evap milk: Exhibit A

Beat it on full speed for several minutes. It will start to thicken and will eventually form stiff peaks.

Really.

You might think it’s not going to work and then it will. Like this.

Evap milk: Exhibit B.

Evap milk: Exhibit B.

Now spoon in your jelly and mix gently until incorporated.

Can you see the strawberry tint to it? Can you? Can you?

Can you see the strawberry tint to it? Can you? Can you?

It will smell delicious.

Now, scrape down the sides of your bowl with a spatula and give it a final stir by hand, making sure to incorporate any heavier bits of jelly that have dropped to the bottom of the mixing bowl.

Spoon into parfait dishes and return to the refrigerator for one hour. Do NOT do what I did and pile it up in the bowl, it won’t hold its own weight and will spill over the sides of the dish.  You have been warned.

And doesn't that look good?

And doesn’t that look good?

I would suggest using milkshake glasses if you have them, just quietly.

This will serve four generously. If there are not that many of you and you wish to keep some for later (!) then be sure to cover with plastic wrap or a lid of some kind. The jelly will do what jelly does and form a skin. This is by no means inedible – just ask me – but it isn’t particularly attractive.

So, there you go. A cool, rich dessert for a hot summer night.

Even the kids could make it. Heavens, they could even wash up the mixing bowl and clean the kitchen while you wait for it to set.

Just a thought.

Man oh man!

Man oh man!

Jelly Whip

  • Servings: 4-6
  • Difficulty: super easy
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Ingredients

1 400g tin evaporated milk (a little larger or smaller won’t matter)

1 packet flavoured jelly crystals

Method

Chill the evaporated milk in its tin for a few hours or overnight.

Make up the jelly crystals using only half the water called for in the packet instructions.

(Most packets call for 2 cups or 500 ml of water, so use ½ a cup of boiling water to dissolve the crystals thoroughly and then add ½ a cup of cool water to complete.)

Place in the refrigerator to chill until only just set. It should be neither liquid nor solid.

This will take about 3 hours. If you do misjudge the window – or forget- and it sets hard, simply microwave for 10 secs and then return to the refrigerator if necessary.

When the jelly is set sufficiently, empty the evaporated milk into a large bowl and beat on high speed with an electric mixer until thickened and doubled in volume – about 4 minutes.

Add the jelly and mix gently until incorporated.

Spoon into serving dishes and return to the refrigerator for a further hour before serving.

Cover any leftovers to prevent a ‘skin’ from forming.

You may wish to garnish with fruit to match the flavour of the jelly…

Boozy Beef (slow cooker)

Boozy beef - a pot full of yum.

Ladies and Gents I present to you a simple recipe that does NOT contain turkey!

 Yayyyyy!

This recipe started its life as Boeuf à la Flamande or Flemish beef, known in this particular household as Beef in Beer.

I got the recipe from a book called The Rustic Table and I adapted it for use in my trusty slow cooker – because why not? It does use a frying pan at the very beginning, but not for long and you can skip that step if you really want.

It’s incredibly simple and my meal of choice for small dinner parties, especially during winter.  A good dollop of this, served on a bed of creamy mashed potatoes, makes it much easier to brave the cold.

It’s just as good in the Australian summer – because beer.

Now beer is not a staple in this household, but The Boy went to great lengths to find just the right one for this dish. I actually can’t tell you which one he ended up getting, but it worked…

That’s not particularly helpful is it? Go with something dark, but not black, maybe – and this is a stab in the dark – something Belgian, and you should be fine. Having said that though, I have made this with apple cider and it was delicious, so don’t stress.

You’ll also want to get a few other ingredients, like beef and stuff.

Sorry. I’ll behave.

Ahem.

This is a recipe that can quite easily be made gluten-free for any coeliacs on your guest list. Simply use cornflour or cornstarch in place of the plain flour and you’ll be golden.

[edit: I’ve been reminded that beer is not gluten-free. I’m an idiot. Please ensure you use a brew that doesn’t contain malts or other anti-coeliac nasties. Cider should be fine.]

You’ll need one and a half kilos of boneless chuck steak that has been trimmed of its fat and cut into 2 cm cubes. If you don’t like handling meat simply ask the butcher to do this for you. Then place a good cup or so of your flour of choice into a large plastic bag and season it well with salt and pepper. This mix is used to coat your beef cubes. The flour will help to thicken your sauce once the liquid is added, so don’t skip the coating stage.

Basically, take a few of your cubes, add them to the bag of flour, pinch the top closed and shake it until they are covered in flour.

Coat your beef in seasoned flour.

Coat your beef in seasoned flour.

Or you could do the whole lot at once if you are short of time or patience. Like I did. (see above)

The end result.

The end result.

In your frying pan, melt a little butter and add some oil – the oil is there to stop the butter from burning. Now you want to gently fry your cubes of beef just long enough to brown them all over, but not cook them through.

This part can be skipped, but the caramelization that happens here will add a depth of flavour to your stew that makes it well worth doing.

Shake off each piece of beef as you remove it from the bag and place it gently into the pan. Only brown off a few cubes at a time as this will help to keep the temperature of the pan stable and help the meat to brown rather than steam.

Brown your meat.

Brown your meat.

When they are suitably tanned, remove them to a piece of paper towel to drain and continue the process until all of the beef is done.

The browned beef, resting.

The browned beef, resting.

I admit to putting the drained beef into the slow cooker pretty much as each batch is done, but I’m an experienced cook who knows what they’re about. Once I’ve got an assembly line happening, it’s all systems go. You may need to take it slower. Nevertheless, when your beef is all seared and sealed, dump it into your slow cooker. Mine was a 5 litre or 4 quart size. Turn the slow cooker to LOW and put the lid on while you do the next steps.

Make sure your frying pan is off the heat, but keep it handy. You’ll be using it again soon.

The next step is cutting up quite a few onions; 5 to be precise. You’ll want nice medium-sized ones – something you can hold easily in the palm of your hand. Peel them and cut in half, then slice into wedges so that they look like crescent moons.

Wear sun glasses or swimming goggles if your eyes are sensitive.

Wear sun glasses or swimming goggles if your eyes are sensitive. Not joking.

Get your pan back on the heat and, when it is warm enough, add your onions, stirring gently for five minutes or so. You want them to be just starting to soften and browning on the edges.

These are just starting to brown on the cut surfaces.

These are just starting to brown on the cut surfaces.

Using a slotted spoon remove them to the slow cooker too, leaving the juices in the pan. Place the lid back on the slow cooker and the pan back on the heat.

Add the herbs to the frying pan, along with some brown sugar, a touch of red wine vinegar and about 2 cups of beer. Stir, scraping the bottom of the frying pan to deglaze it.

You want to get all the crispy bits left from the browning process as they will add even more flavour to your stew.

Bring the liquid to a simmer.

It will smell amazing.

It will smell amazing.

Turn off the heat. Remove the lid from your slow cooker and pour the entire contents of the pan into it.

Your work here is done.

Your work here is done.

Place the lid back on and turn the dial to HIGH and cook for 3-4 hours, or leave it on LOW and cook for 4-6 hours. Do all your washing up and walk away until you need to prepare your side dishes.

The sauce will thicken as it cooks.

Boozy beef - a pot full of yum.

Boozy beef – a pot full of yum.

Remove the Bay leaves and serve over mashed potatoes or with a creamy polenta. Some steamed asparagus spears or Bok Choy will provide an ideal splash of green.

This will keep quite nicely in the refrigerator for up to 5 days once cooked.

Boozy Beef (slow cooker)

  • Servings: 6 -8
  • Difficulty: moderate
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Ingredients

1.5 kg boneless chuck or shoulder roast, well-trimmed of fat and cut into 1 inch cubes

Salt and freshly ground black pepper

1 cup Plain flour (or corn flour if gluten intolerant)

¼ cup unsalted butter

¼ cup olive oil

5 medium onions, cut into thick wedges

3 garlic cloves, sliced (or 3 teaspoons garlic from a jar)

2 bay leaves

¼ tsp dried thyme

2 tbsps brown sugar

2 tbsps red wine vinegar

2 cups Belgian ale or dark beer (or coeliac friendly cider)

Method

Place the flour into a large plastic bag and season well with salt and pepper. Add the beef to the flour a few cubes at a time and toss to coat well.  Remove from the bag, shaking off the excess flour.

In a heavy-based, fairly deep frying-pan, heat the oil and melt the butter over medium-heat.

Brown the beef cubes a few at a time to avoid crowding, turning to colour them on all sides. Each batch will take about 5 mins. Remove with tongs or a slotted spoon to drain off excess fat on paper towel.

Remove the pan from the heat and place the beef into a large (3-5 litre) slow cooker set to LOW.

Place the pan back on the heat and add the onions, tossing until they are beginning to soften and brown on the edges. This will take around 5 minutes, add more butter or oil if necessary.

Add the onions to the beef in the slow cooker.

To the frying pan add the garlic, bay leaves, thyme, brown sugar, beer and vinegar. Bring to a simmer while stirring and scraping the bottom of the pan to deglaze it.

Once it has started to simmer, remove from the heat and pour it over the onions and beef in the slow cooker.

Replace the lid and cook on HIGH for 3-4 hours, or leave it on LOW and cook for 4-6 hours.

Sauce will thicken in the pot.

Remove bay leaves just prior to serving. Spoon over mashed potatoes or polenta for a simple, filling meal.

Keep in an air tight container in the refrigerator for 5 days once cooked.

 

 

 

 

Three can Curry in a Hurry

If only I ate a plant-based, whole-foods diet.

This is one of those dishes that you can throw together in a very small amount of time (about 20 minutes) and with a minimum of effort.

It relies on you having certain store cupboard ingredients and basic vegetable supplies to hand, but everything – and I mean everything – is completely flexible. All up it costs about $5 AUD to make.

The reason I call this a three can curry is because I use a tin of coconut cream, a tin of kidney beans and a tin of chickpeas in my version of it. You can use whatever beans you like: black beans; borlotti beans; cannellini beans, etc.

Given how quickly the first part goes, I would recommend doing a mise en place (oo er, fancy!) and having your base vegetables diced before you begin.

Also this recipe calls for the use of a curry paste. I tend to have a few of these in my pantry at any given time.

These were in my pantry at the time of writing...

These were in my pantry at the time of writing…

They cost about $2-$3 at Aldi and may cost a little more at other supermarkets. You don’t have to use the whole jar all at once, and they keep quite well in the refrigerator once opened.

Use whichever flavour profile suits your tastes – or experiment to determine exactly what your tastes are. Also, if you want to make your own curry paste, then go right ahead.

I’m not into a raging hot curry, but The Boy is. So, if I were making this just for him, I might use a Thai Green Curry paste or perhaps a Madras curry instead. The pictures you will see here use a Tikka Masala Paste. This is a sweet curry, it smells divine and has no heat to it – making it ideal if small children will be at your table.

Sorry it's blurry, I was rushing.

Sorry it’s blurry, I was rushing.

Now – and vegetarians look away – if you wish to add meat to this dish, feel free. I find that the beans suffice and the lack of meat is not actually something you think about. However, if you have a family member who requires meat to make a meal, you could easily add some diced bacon and sauté before adding the curry paste, or some diced rotisserie chicken just before serving.

After the liquid is added you are simply looking to heat things through and further soften the vegetables- you aren’t actively trying to ‘cook’ anything.

So, place a Dutch oven, casserole dish or a large saucepan over a low flame and heat about a tablespoon of butter with a splash of oil. The oil will stop the butter from burning. (Or you can just use all oil.)

Then add a teaspoon of crushed garlic (if you like it) and a diced onion.

Diced onion.

Diced onion.

Sauté until the onion is translucent, then add some diced celery, stirring continually. I used two largish stalks.

Celery for crunch.

Celery for crunch.

Add your carrots and go find your curry paste. We’ll wait.

Add carrots.

Add carrots.

You only want a tablespoon or two of the curry paste. It’s up to you how much you use – the flavour will get stronger with each spoonful.

Add it to the pan and allow it to fry gently for a few minutes. This will give you time to open a can of coconut cream.

Fry off your paste.

Fry off your paste.

As the heat works on the paste the aroma of the spices will be released. Be warned that, if you have chosen something that is very hot or full of chilli, you will probably start to cough uncontrollably if you breathe in over the pan…

Mix through.

Mix the paste through the vegetables, breaking up any lumps.

Mix the paste through the vegetables, breaking up any lumps.

Now add your coconut cream. I find it separates in the tin and add only the solid portion at first, reserving the liquid for if I find the sauce becomes too thick or is insufficient.

Spoon the solids into your pan.

Spoon the solids into your pan.

Don’t fret, the solid part will melt down to a thick liquid quite quickly.  As an aside, if you can’t find coconut cream (or are allergic) use a tin of evaporated milk instead.

It looks improbable, doesn't it?

It looks improbable, doesn’t it?

Once that is melted nicely and simmering gently, drain and add your beans.  I used kidney beans…

Looking good

Looking good.

…and chick peas.

Nearly done.

Nearly done.

Stir it all together and allow to simmer for 5 minutes or so.  This will give you time to set the table. It will also enable you to reheat any leftover/planned-over rice you may have in the refrigerator or to cook a sachet or two of microwave rice.

If you don’t have/want rice you could always cut a few potatoes into small dice and add them to your simmering pan. The dish will then be done when your potatoes are cooked.

I like to make my meals as colourful as I can – this ensures maximum flavour and nutrition. Think traffic lights: Red, yellow and green. This dish looks very yellow at this point, so I’ll add a diced red capsicum. This adds vibrant colour as well as crisp fruitiness.

A red capsicum or bell pepper.

A red capsicum or bell pepper.

And for greenery I have added kale, spinach or broccoli; like so.

Green for go..

Green for go..

I’ve also just added some frozen peas straight from the freezer.

Use what you have.

Use what you have.

When the peas are cooked, so is the dish.

Basically you can add whatever you have to hand. This meal is a great way to clean out the refrigerator before the grocery shopping has been done.

Serve over rice if you wish. However, be aware that this is very filling (beans, donchaknow) and will easily feed 6 people of normal appetite. So, I suggest you under-serve and allow seconds to avoid arguments with small people.

Three can Curry in a Hurry

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

oil

1 clove garlic, crushed (or 1 tsp jarred garlic)

1 onion, diced

1 carrot, diced

2 sticks celery, diced

2 tablespoons curry paste

1 x 400 g tin coconut cream or evaporated milk

1 x 400 g tin kidney beans

1 x 400 g tin chick peas

Other vegetables to taste: frozen corn, frozen peas, diced peppers or capsicum, kale, cavolo nero, broccoli, sliced cabbage, diced potatoes, sweet potatoes, pumpkin, etc…

Rice to serve.

Method

Place a Dutch Oven, casserole dish or large saucepan over gentle heat and add oil.

Add onion and garlic, frying gently until onion is translucent.

Add celery and carrot, frying gently until celery softens.

Add a tablespoon (or to taste) of the curry paste to your pan and allow to fry for several minutes. The heat will start to release the aromas of the spices in the paste. Mix the contents of the pot together, breaking up any lumps.

Add the coconut cream or evaporated milk. If the cream has separated in the can, just add the solid part using a spoon but keep the liquid in reserve should you want more sauce later.

Mix well.

Add the kidney beans. Stir well.

Add the chick peas. Stir well.

Allow the curry to come to a simmer and leave for 5 minutes.

Add any fresh vegetables you wish and cook through.

Serve over rice.

Variations:

  • Add several diced rashers of bacon and fry off a little before adding the curry paste.
  • Add a cup of diced, cooked chicken after the chick peas. (or any other cooked meat.)
  • Instead of serving over rice, add 2-3 potatoes diced small after the chick peas. Cook until the potatoes are tender. Add water if necessary to ensure the potatoes are fully immersed.
  • Serve over cous cous instead of rice.

If only I ate a plant-based, whole-foods diet.

Today was a day when I got things done in spite of myself. After managing to hunt down someone on a nearby road crew who could move the truck that was parked across my driveway, I finally got to my lunch group. This was done via a local bakery.

Yes. I squibbed on making something, but I was tired. One of my friends at the group surprised me with a little box of a lovely home-made, gluten-free Buckeye Slice though. It is being savoured slowly…

And doesn't that look fabulous?

And doesn’t that look fabulous?

Then I celebrated the fact that we have conditional approval on our financing (Yippee!) and treated myself to my first haircut in a l o n g time. It’s one of those things I stopped doing in order to save some cash. I’m tidier now. It feels good.

Turned out the hairdresser’s brother had just been diagnosed with MS, so I found myself giving a potted lecture on the subject …

After this, The Boy readily agreed to helping me with the shopping. Bless him.

We drove out to look at our block of land first. It remains where we left it. This was reassuring.

Some of the haul.

Some of the haul.

Then we hit the shops. Bread mix was bought and a couple of largish lumps of meat, alongside assorted other edibles. All that remains is the fresh vegetables – and that can wait. I have my regular IV tomorrow and no shopping will follow that.

I get taken to lunch on days when I have the drip; that’s always nice.

However, fear not!  I will resume my posts listing what I bought where, and for how much. Just not tonight or tomorrow, ‘kay?

We’d bought some frozen fish fillets as something different and then thought we’d do home-made fish and chips for dinner.

That didn’t happen. I’m tired, he’s feeling down – we need nutrition not nasties.

So I mixed up a Vegan Tikka Masala instead. As you do.

I sautéed some onion, carrot and celery (natch!) in my French oven while I thought about what to do next. I decided a spoonful or two of Tikka Masala paste from a jar in the fridge would go well, so I fried that off and added some lite coconut cream, a tin of red kidney beans and a tin of chick peas.

Some Bok Choy was sliced and added – after I had persuaded the Accidental Cat that it was not something that she wanted to eat. This cat was definitely fed in the kitchen by her previous humans, the merest rustle of anything and she comes running.

Oooh, too spooky for me!

Oooh, too spooky for me!

Then the rest of the Tuscan Kale we were given on the weekend was sliced and added to the curry with a small red capsicum I diced.

I heated up a mix of some cooked brown and basmati rice I had in the refrigerator and dinner was served.

15 minutes from go to whoa. Fast food people. $5 worth.

Chick pea tikka masala.

Chickpea Tikka Masala.

Try it.

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The Accidental Cat wants chicken

Today I managed to get dressed a few hours after the rest of the country had lunch.

Thankfully, last night I had retrieved a packet of Asian flavoured beef  from my freezer, so I popped that in my baby slow cooker on low.

And the after" pic.

Dinner

Then I washed several loads of laundry and got them hung up on various contraptions around the house.

Tomorrow is supposed to be shopping day – although I sincerely doubt that is going to happen – so I did a bit of a freezer stocktake. We have quite a bit of frozen mince, some chicken tenderloins and a butterflied chicken roast in there, so we’re at no risk of protein deficiency any time soon. However, I have a hankering for some corned beef and might hunt some out while shopping.

Speaking of which, I may have to recruit The Boy to help me out with it this time. This can be a fraught situation. ASD and supermarkets are not natural bedfellows; the fluorescent lights, piped music and all the other audio and visual stimuli can very easily overload an Aspergian brain with data. Softly, softly…

Anyway, I decided to deprive the BBQ chook in the refrigerator of its remaining flesh, bag it all up and freeze; the meat for quick meals later and the carcass for stock when I’m running low.

Chicken on ice

Chicken on ice

Of course, this is what suddenly appeared at my feet as I opened the bag of chicken…

The Accidental Cat wants chicken

The Accidental Cat wants chicken

I thinks she likes chicken. It’s only a hunch, mind you, but she seems quite keen.

I have cooked some rice and am about to eat my beef before heading off to a book club meeting without having read the book, because eyes don’t work.

I have my lunch group tomorrow and I have no idea what I’m going to take. All suggestions welcome.

ttfn