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

Today, bread was baked.  It was enriched with home-ground flaxseed and some steel cut oat groats that I want to use up.

Then the smallest slow cooker was filled with the makings of a lentil and barley hotpot with a slight variation. The Boy isn’t keen on the texture of the dried shiitake mushrooms that I like to add to it, so this time I thought I’d do something different.

Dried Mushrooms.

Dried Mushrooms.

I piled the dried mushrooms into the little electric coffee grinder- that I use for grinding everything except coffee – and pulverised them.

Dried mushroom powder.

Dried mushroom powder.

Then I added the mushroom powder to the chicken stock and continued as per normal. This way I got the mushroomy aroma that I adore and he didn’t have to deal with sensory issues. This is what is known as a win/win.

Some of yesterday’s Tuscan Kale bonanza was also added to the pot. We had it for dinner served over steamed basmati rice.

Lentil and Barley Hotpot

Lentil and Barley Hotpot

But before that we reduced a heaping pile of killer rose debris to a much smaller, smouldering pile of ash and charcoal. It was very satisfying.

However, it caused me to reflect on how skills are being lost – especially after three abortive attempts to get the pyre lit. My mother used to woman the incinerator at our house (before the advent of recycling bins) and I regaled The Boy with tales of yesteryear when everyone’s Sunday afternoon usually included one or another neighbour’s smoke from ‘burning off’ household waste of some kind.  Usually blowing directly onto someone’s freshly laundered sheets.

I now smell of wood smoke. The cats are viewing me with suspicion.

We followed this caveman-like feat with some very civilised Loaded Hot Potato Chips and collapsed in front of the telly.

Loaded hot potato chips

Loaded hot potato chips

I decided (in my deranged exhaustion) that I wanted to try something I’d never done before for dessert. I decided this about 10 minutes before I was going to serve dinner. I’m an idiot.

Anyway, I spent about 20 minutes searching for a recipe in my book collection and then asked Mr Google. For dessert I made some Baked Stuffed Apples.

Stuffed Baked Apple

Stuffed Baked Apple

I was too tired to eat them.

There were leftovers.

A mañana todos.

Today we managed to find an opening between the showers to pop down to our plot at the Community Garden and pick some stuff and weed and mulch other bits.

In summary, we came home with this pile of green awesomeness. It includes our very first leek (naaawww!), several pak choi, some broccolini and some Tuscan Kale (cavolo nero or black cabbage) very generously given to us by a neighbouring gardener.

We done grew all this green stuff!

We done grew all this green stuff!

It was all washed or scrubbed when we got home and has since been filed or eaten. We don’t muck around with our greens in this household, let that be a warning to ye!

Ahem. Moving on…

I have plans to use the leek and kale in a Lentil and Barley Hotpot tomorrow.

We’re planning on spending the greater part of tomorrow afternoon burning a pile of very old rose prunings that have been loitering on my front landing (oo er!) ever since we moved in about 18 months ago. It will be quite cathartic to watch them burn, really.

They are from very old plants that seem to have thorns on their thorns and the prospect of taking them to the tip was plagued by visions of us both bleeding to death from our wounds on the way. As it is, we have damp weather and a stubborn bald spot in our rear lawn that could use a fine layering of ash and charcoal – she said, pretending to know what she is talking about and fooling precisely no-one.

Regardless, the crock pot can crock while we give vent to our rather tame inner pyromaniacs.

Tonight, however, I had some leftover chilli mac from last night.

Chilli Mac

Chilli Mac

While The Boy filled his belly with a terrifyingly hot Vegan Thai Green Curry that I made up for him – on request.

Now doesn't that look purdy?

Now doesn’t that look purdy?

It used up most of what was left of our jar of green curry paste, some onion, carrot, celery, red capsicum, coconut cream, home-canned soy and adzuki beans and a goodly portion of the pak choi you saw in the first photograph.

I served it over some steamed basmati rice we had in the refrigerator and he was a very happy little camper.

Not blurry, but steamy.

Not blurry, but steamy.

Both dishes were consumed accompanied by discussion about the Rhinoceros in “The Gods must be crazy” and our newest household member, the Accidental Cat.

Sara - the accidental cat.

Sara – the accidental cat.

I’ll speak with you all tomorrow, if we manage not to burn anything we’re not supposed to.

Let me know if you’d like a post on how I constructed the curry.

ttfn.

 

Microwaved Jacket Potato

I'm feeling peckish now.

There are times when you want something quick but hearty to eat, be it for dinner or lunch.

This is one of those dishes.

In fact, this is an ideal process to teach hollow-legged teenagers to follow for filling/healthy after school or school holiday snacks. Actually, it just makes an ideal Saturday/after sport/after-after-school-activity-and-I’m-too-tired-to-cook-anything-imaginative-dinner.

If you have a microwave, then you can have a baked jacket potato on your plate in mere minutes. In fact, many microwaves have a potato button…

Spot the 'Potato' button.

Spot the ‘Potato’ button.

But you can still do this even if your particular zapper doesn’t.

First, you need a potato.

This is a potato.

This is a potato.

I buy washed potatoes. I know they are cheaper unwashed, but I don’t enjoy scrubbing them and I refuse to peel potatoes on the grounds of good nutrition. So there.

When I choose my potatoes, I try to buy ones that fit nicely into the palm of my hand. That is a decent serving size for me. You might like your potatoes larger. Go for it.

Wash your potato and then prick it in several different places using the tines of a fork.

Pierce your potato's skin.

Pierce your potato’s skin.

Don’t skip this step. You need to do this or your potato will explode while you are cooking it. Now wrap it in a sheet of paper towel, like so.

Gift wrapped potato.

Gift wrapped potato.

Put it into your microwave and either use the potato program – my microwave requires me to press “potato” and then the number of items, followed by “cook” – or input cooking times yourself.

This can vary depending on the size of your spud. Try starting with 3 mins 30 sec at 80% power and work your way up from there. You’ll know your potato is cooked when the fork you used to puncture the skin will go into the flesh easily.

Warning: The potato will be HOT. Take proper precautions when handling it.

Check that it is done.

Check that it is done.

Then place it on a plate or into a bowl. You can eat it just like this, if you wish, but I like to top mine.

Cut a cross in the flattest side, opening up the potato like so:

That already looks good.

That already looks good.

We like to top ours with some home-made Baked Beans. I keep little jars of these in our freezer for meals like this, you can use store bought canned baked beans if you have them – any flavour you like.

Home-made cider baked beans.

Home-made cider baked beans.

Top your potato with the beans, cover and put it back into the microwave for a further minute at 100% power.

Ready to heat.

Ready to heat.

While it heats, get some grated cheese out of the fridge (or grate some). Top your potato and beans.

Top with a sprinkling of shredded tasty cheese or mozzarella.

Top with a sprinkling of shredded tasty cheese or mozzarella.

Return to the microwave, covered, for a further 30 seconds on 100%.

Melt your cheese.

Melt your cheese.

Eat.

Or, if you want to be really decadent, add a spoonful of sour cream and a sprinkling of mixed herbs or lemon pepper.

I'm feeling peckish now.

I’m feeling peckish now.

That, my friends, is a decent lunch in under 5 minutes.

Variations:

  • Try topping with a mixture of diced ham, cheese and pineapple for an Hawaiian Pizza feel.
  • Try a tin of three or four bean mix instead of the baked beans, add some pesto and bacon bits.
  • Try topping the baked potato with cheese and serving topped with some mixed frozen vegetables that have been cooked separately.
I don't think Garfield would mind this.

Hello, my dears.

Last night I went to a friend’s birthday do and so didn’t cook. I believe The Boy had something from the fridge to eat – but he can’t remember what. Sigh.

Today we went to visit some peeps in another town and I made some Hidden Treasure Muffins to take with us. They seem to be on high rotation lately.

As a result, I need to add condensed milk and muffin cases to my list for next week.

When we got home, I was close to death from this virus that seems to have me in its clutches, so I really didn’t feel like preparing anything.

However, we had the leftover meat sauce from Wednesday night in the fridge and the ricotta that I didn’t use at the pasta-making class, so I combined the two.

Meat sauce in dish

Meat sauce in dish.

I layered the meat sauce with the ricotta and some pasta sheets into a lasagne-type arrangement.

Plain ricotta.

Plain ricotta.

Then I baked it for 40 minutes or so, before scattering breadcrumbs and shredded parmesan over the top.

Crunchy topping

Crunchy topping.

It was baked for a further 10 minutes and then served.  I can’t say I was impressed with it – the ricotta really didn’t hit the mark as a bechamel sauce substitute – but it was adequate.

I don't think Garfield would mind this.

I don’t think Garfield would mind this.

Our tummies were full of something wholesome and I get to go to bed happy. There are now two serves of this in the freezer as well for future unplanned-for meals.

Tomorrow I hope to publish a post on cornbread cobbler, which is a great way of stretching out a stew or chilli or even of rehashing it; as I just did with this meat sauce.

Don’t hold me to it though, my throat is on fire right now….

Asian Spiced Meatballs

These little darlings are something you can mix up in bulk and freeze in advance.

They take a tiny bit of time, and can be a little icky to prepare (especially if you don’t like handling raw meat), but are totally worth it.

These meatballs can be made as large or as small as you like and you may use any ground meat you happen to have,.

I developed this with chicken mince – mostly because I am not a fan of chicken.

Sue me.

This recipe can be doubled, tripled, or even quadrupled if you want. You might even want to enslave, exploit, encourage your children to help roll them once they’re mixed.

So, here we go. Pay attention and don’t blink or you’ll miss something…

Dump your minced/ground meat into a suitable bowl. Then add a good spoonful each of minced garlic and crushed ginger. I always have little jars of those two things in my refrigerator.

However, you can use fresh if you prefer.

Add some aromatics to your meat.

Add some aromatics to your meat.

Mix through thoroughly. You may want to use a fork for this to help you break up the meat properly and distribute the flavourings more evenly.

Then add a good shaking of whatever spices you think you’d like. My standards are ground cumin, ground coriander and a few chilli flakes – you may like to use a garam masala, or add ground ginger as well; finely chopped parsley or coriander/cilantro also make good additions.

Go for it. Use what you know you like.

Spice it up.

Spice it up.

Mix that through. You don’t need to be gentle, in fact being a little on the rough side will help to develop the proteins in the meat and make it all stick together better.

You can skip this next step if you wish, but you might like to add a generous glug of an Asian-style sauce.

Get saucy.

Get saucy.

As you can see, I used hoi sin for this batch. You could use teriyaki, soy sauce, kecap manis, oyster sauce or even sweet chilli sauce if you want. Or none at all – it’s not necessary but it does show what can be done.

Mix through with the fork again, and then give it a good stir with a spoon or spatula. You’ll notice it all start coming together nicely.

Now, with wet hands, create mandarin-sized balls of meat – wet your hands between meat balls and it will go easier. The wetness helps stop the meat from sticking.

Have a ball.

Have a ball.

You may wish to wear disposable gloves. You may even find it easier to use a large ice cream scoop to measure them out onto a plate all at once and to just finish them off in your hands.

Do what you feel comfortable with.

You can freeze them at this point, if you wish.

If you want to eat them now, then gently heat a pan or griddle that has been lightly brushed or sprayed with oil.

Oil up.

Oil up.

Then add your meat balls, pressing down lightly to flatten them slightly. Set a timer for 4 mins and then LEAVE THEM ALONE. Just let them cook while you do other things, like set the table or something.

At the four minute mark, turn them over. They should lift easily. If they stick, let them sit a minute or so more and try again. Set your timer for another 4 minutes.

Flip.

Flip.

When the timer goes off for the second time they’re ready to serve.

I like to serve with steamed rice and veggies. In this instance, I’ve tinted the rice with a touch of turmeric in the water.

Make a meal out of it.

Make a meal out of it.

They are also quite nice served as a burger.

Enjoy.

Asian-spiced meatballs

  • Servings: 4-6 balls
  • Difficulty: easy
  • Print

Ingredients

250 g ground meat (minced beef, pork or chicken)

1 tsp minced garlic (from a jar)

1 tsp crushed ginger (from a jar)

½ tsp ground coriander

½ tsp ground cumin

¼ tsp chilli flakes

(or any other spices you’d like to add)

1-2 tbsps thick Asian flavoured sauce, optional.(kecap manis, sweet chilli sauce, Hoi Sin sauce, Teriyaki sauce, etc)

Method

Place meat into a medium bowl. Add garlic and ginger and mix in well with a fork.

Add spices, and mix well.

Add sauce if wished and mix well.

Mix until the meat starts to stick together and form a large ball.

With wet hands, form into four meatballs (for this amount of meat.) If you prefer, use a large ice cream scoop to measure out and finish forming them in hands using disposable gloves.

(you can’t get around touching the meat in some way. Sorry.)

Heat a frying pan or griddle over medium heat and oil lightly. An oil spray would be ideal.

When the pan is hot, add the meatballs – pressing lightly to flatten slightly. Do not crowd the pan.

Leave to cook for 4 mins.

Turn and cook the other side for a further 4 mins.

Serve with rice and vegetables.

To flash freeze:

Cover a dinner plate with grease proof paper, such as baking parchment, and place meatballs on it so that they are not touching.

Put the dinner plate into the freezer for 30 mins. There is no need to cover the plate.

After 30 mins, remove the meatballs to a ziploc bag.

Seal and return to freezer.

By partially freezing the balls you will ensure that they won’t stick together in the bag. This means you can remove just the number you need.

Ensure they are fully defrosted before cooking.

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I made a yummy.

Before I forget, yesterday I left out the $11 BBQ Chicken I had bought a few days before. It has been picked clean with the meat frozen in portions, and the carcass used in stock.

The amount I have left in my food budget is therefore $11.52. So I can still get eggs if I need them…

Anyway, today I managed to not get killed in a sudden hailstorm. This made me very happy.

I was even happier when I got home and then got warm.

The decision was made to make an apple crumble using some of the Apple and Quince pie filling I made a few months ago.

Apple and Quince Crumble

Apple and Quince Crumble.

Then I decided that I would use those beautiful pork sausages you saw me freeze a few weeks back. I had started making a hot pot with them, and had just added some fennel seeds, when I remembered that fennel bulb from the vegetable shopping.

So, I made a WONDERFUL cassoulet-like dish with pork sausages, fresh fennel and cannellini beans.

I made a yummy.

I made a yummy.

My goodness it was good. And I served it on a bed of mashed, slow-cooked sweet potato. Because I could.

I’ve documented all the steps, so I shall be able to post a recipe for you soon-ish.

It made enough for four, so we got a meal’s worth of leftovers from it – for this I am grateful.

I didn’t make biscuits. That can wait until tomorrow.

That’s it for tonight, Lovelies. Speak tomorrow.

 

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Sweet Quesadillas

I’m pretty sure I saw this on a now defunct kid’s television show, not long after I was retired. Rollercoaster was one of my favourite parts of the day at the time, especially The Secret Show which I still consider to be one of the best shows ever made. Fluffy, fluffy bunnies….

Ahem.

Fresh stuff

Fresh stuff

Anyway, Rollercoaster stopped airing quite a long time ago and I still hadn’t made this recipe.
I bought some bananas this week thinking I might try it sometime, but then this morning this happened.

This is bad.

This is bad.

What better reason to eat something quick, easy and sweet? (Gotta get those blood sugars up…)

On a more serious note, this is a great snack to make with the kids, after school or during the holidays. It takes mere seconds, is relatively healthy – especially if you use wholegrain wraps -but needs adult supervision.

I used a sandwich press (panini), but this could easily be done with a frying pan.

Sandwich press.

Sandwich press.

Basically, grab a flour tortilla or a wrap.  I had this packet already open in my fridge.

That's a wrap.

That’s a wrap.

Zap the closed packet for 30 seconds in the microwave to heat them and make them a little more pliable. Then take one out and fold it in half, like so.

Looks tricky, doesn't it?

Looks tricky, doesn’t it?

Then, peel a banana and slice it thinly. You don’t want it too thick or it may not stick together later.

Slice a banana thinly.

Slice a banana thinly.

I used a Cavendish banana, but I’m willing to bet that a sugar or Lady Finger banana would be even better (if more expensive).

The slices of bananas are then scattered on one half of the inside of the folded wrap, like so:

Start filling your quesadilla.

Start filling your quesadilla.

Use the fold line as a guide as to where to stop.

Then choc chips are added in between the slices. Yum!

You don’t need a great many choc chips, and try to place at least a few on the edge of the wrap to hold it together.

Add choc chips.

Add choc chips.

Using an oil spray, lightly coat the upper and lower plates of the sandwich press once it is heated.

Fold the wrap in half and place it on the press, close, and toast to the level you prefer. When you sneak a peak (you know you will) you’ll see that the chips have melted.

A melting moment...

A melting moment…

Using an egg slice or spatula, remove to a piece of paper towel to cool.

DO NOT eat the quesadilla immediately!

The chocolate is hot and will burn.

Distract children with making further servings. We found three wraps was a perfect snack size for two adults.

When you have finished. Wipe the sandwich press with a piece of paper towel, turn it off and put it out of reach and THEN cut your snacks into wedges and serve.

If you don’t own a sandwich press, then a non-stick frying pan on a medium heat will work too. Just remember to press on the top of the folded wrap to encourage the two sides to stick together. Turn once.

Hungry?

Hungry?

You may not use all of a banana, depending on its size. Anyone wanting seconds should be given the banana to eat IMHO.

Enjoy!

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Chilli con Carne (Budget Bounty style)

Dinner is served.

First off, let me get one thing clear: Chilli con Carne means Chilli with meat.

There is no such thing as Vegetarian Chilli con Carne.

There. I feel better now.

This is a dish I have adapted from one of Jamie Oliver’s recipes out of his book, Happy Days with the Naked Chef. I pretty much follow his recipe but get rid of a lot of fiddling around.

I’m sure he’d approve.

I also tend to cook it in a slow cooker, but I’m guessing that this surprises precisely no-one.

My step-father is a fiend for chilli. When I lived in Canberra, and knew he was driving up from Melbourne to see me, I would get this dish to the long simmer stage the night before and pop it in the fridge overnight. I’d put it in the slow cooker on low just before I went to work in the morning and it would be gorgeous by the time I got home to find him waiting for me.

Nowadays, I find it perfect for cold to just-bordering-on-utterly-miserable days. Put it on early and leave it to do its thing until you’re ready to eat. In the meantime, your home smells gorgeous.

Leftovers are not to be scoffed at.

Leftovers are not to be scoffed at.

You can cook this on the stove top, in the oven or in the slow cooker (3 litre size for this recipe). Whatever works for you.

It makes a whole heap, so you can feed a crowd, make a ton of leftovers to eat during the week for a singleton or individual frozen meals for future famines of inspiration.

Start with a chopping board, a knife and some vegies. If you intend to cook this on the stove or in the oven, you’ll want a Dutch oven style pot with a tight-fitting lid. Get your slow cooker set up if that’s what you’d prefer to use. In this case I also put the cooker on low and empty the tins of tomatoes into it – just to get it warmed up and going.

Get your slow cooker on-line.

Get your slow cooker on-line.

Now, dice up an onion, a stick of celery and a carrot as finely as you like (or are able).

Start by sauteeing the trinity.

Start by sauteeing the trinity.

Heat your pan over a medium heat with a little olive oil. (Use a frying pan for this stage if you intend to slow cook.)

Add your chopped vegetables and a teaspoon of crushed garlic. I don’t mind if this comes from a jar. Cook gently until the onion softens and becomes translucent.

Now add your minced beef. You’ll want about half a kilo or a pound of meat to serve four. Continue to fry, stirring gently to brown the meat almost all the way through. I like to push the vegetables aside at first, but do what works for you.

Once it is browned sufficiently, you can add a mix of ground cumin, chilli powder and fresh chilli OR you can use whatever commercial chilli blend you prefer. Make it as hot or as mild as you wish, but add the spices at this stage to fully release the aromatic oils that they contain.

Add your meat and spices.

Add your meat and spices.

Mix it all together as thoroughly as you can, just to get those flavours a little more melded.

Looking good.

Looking good.

If you are using the slow cooker, then transfer your mixture into it now. Add the contents of 2 x 400 g tins of diced tomatoes and a small jar of sun-ripened tomato pesto.

I get the latter from Aldi. It only costs $2 and is quite affordable for the punch of flavour it gives. You may wish to drain off some of the oil from the top of the jar, but this isn’t necessary. It’s a matter of taste.

Sun-ripened tomato pesto.

Sun-ripened tomato pesto.

Mix together well, add a half glass of water and a stick of cinnamon (yes, really) and season to taste. (Leave out the water if slow cooking.)

Stick of cinnamon.

Stick of cinnamon.

Bring the mixture to the boil and place a piece of greaseproof paper between the pot and the lid. Turn the heat down to simmer on the stove for 1-1½ hours. Alternatively, transfer to the oven for the same amount of time.

Add the tinned kidneys beans about 30 minutes before serving to allow them to warm through.

I forgot to strain the oil off the pesto - can you tell?

I forgot to strain the oil off the pesto – can you tell?

Serve with crusty bread, on plain steamed rice, on boiled pasta as a meat sauce, on mashed potatoes, over corn chips, topped with a cornbread cobbler (recipe coming soon) or in tacos or burritos. Have your way with it.  Goodness, you could even top it with mashed spud and call it Shepherd’s Pie if you want.

It’s a really versatile dish.  Enjoy.

Chilli con Carne (stove and oven)

  • Servings: 4-6
  • Difficulty: moderate
  • Print

Ingredients

2 medium onions, diced

1 stick celery, diced

1 carrot, diced

1 clove garlic, crushed

olive oil

2 level tsps chilli powder

1 fresh red chilli, deseeded and finely chopped

1 heaped teaspoon ground cumin

sea salt and freshly ground black pepper

500 g minced beef (err toward the leaner cuts)

I x 190 g jar sundried tomato pesto, excess oil drained from top and discarded.

2 x 400 g tins diced tomatoes

2 x 400 g tins kidney beans, drained and rinsed

1 stick cinnamon

Method

Preheat oven to 150°C/ 300° F, if using.

In a metal pan or casserole with a tight-fitting lid, heat olive oil gently.

Add diced vegetables and garlic until onions are softened and translucent.

Add the minced beef and sauté gently until browned through. Add the spices or substitute any low-salt tex-mex style blend you prefer.

Add the contents of the jar of pesto and the two tins of diced tomatoes with a small glass of water. Stir well and add cinnamon stick.

Bring to a boil, cover with a sheet of greaseproof paper and the lid and reduce heat to a simmer.

Cook for 1½ hours on the stove top or transfer to the oven for 1½ hours.

At the 1 hour point, add the kidneys beans and stir thoroughly to warm through.

Variation:

Slow cooker:

Prepare a 3 – 4 litre (quart) slow cooker.

Follow directions as above to the using a medium sized frying pan.

Transfer contents of pan to slow-cooker and add the contents of the jar of pesto and the two tins of diced tomatoes.

Stir well and add cinnamon stick.

Bring to a boil on High, then reduce heat to LOW.

Cook for 3-6 hours, stirring occasionally to prevent sticking.

30 minutes before serving, add the kidney beans to heat through.

If the mixture is too wet, sauce may be thickened using cornflour, or soaked up using a cobbler topping.

Hungry yet?

Hungry yet?

I’m sorry I wasn’t on yesterday, everyone.

The Boy suddenly reappeared unannounced from his camping trip while I was engaged with the pressure canner and frightened the life out of me. He bought me dinner from here to make up for nearly giving me a heart attack.

This morning I attended a Pasta-making workshop at the Ballarat Community Garden, but it required rather large amounts of kit and supplies.

Not my pasta...

Not my pasta…

So, I spent my blogging time packing the car instead.

Never mind. I’m here now!

So onto the shopping.

The Aldi shopping.

The Aldi shopping.

From Aldi was purchased the following:

  • 2 x 1 litre UHT milk                                    $1.90
  • 1  x 1 kg Frozen peas                                 $1.99
  • 1 kg full cream milk powder                  $5.69
  • 1 kg brown sugar                                        $3.19
  • 2 x 420 g tins Creamed Corn                  $1.78
  • 1 x jar Indian simmer sauce                   $2.99
  • 1 jar Basil pesto                                           $1.99
  • 1 jar sundried tomato pesto                  $1.99
  • 1 jar capsicum pesto                                 $1.99
  • 3 x tins diced tomatoes                           $2.97
  • 1 x tin evaporated milk                           $1.89
  • 2 x packets Droste Dutch cocoa        $12.98
  • 1 packet shredded tasty cheese          $5.49
  • 1 packet shredded pizza cheese         $4.49
  • 1 packet steakhouse fries                      $2.49
  • 1 packets wholemeal tortilla wraps  $1.99
  • 1 punnet mushrooms                              $2.91
  • 1 kg brown onions                                     $1.49
  • sweet potatoes                                           $3.16
  • full bunch celery                                         $1.99
  • 700g chuck steak                                        $8.42

Total = $68.63

Now, I’ve highlighted the cocoa that’s included in there for a reason. This stuff is great. It’s also expensive. I used two packets of it last year so, now it’s back on special at Aldi, I thought I’d stock up. If I find any still in the store next time I do my shopping, then I might buy another packet. I consider it a worthwhile indulgence.

I had to stock up on cheese again because I’d used all of the mozzarella I had when I made the pizza lunch for my Thursday group. The tasty cheese was exhausted when I made the mac and cheese during the week.

The greengrocer sold me these things:

Fresh stuff

Fresh stuff.

  • zucchini                       $2.15
  • apples                           $1.60
  • prepacked carrots   $0.79
  • mandarins                   $1.13
  • bananas                       $1.71
  • bulb of fennel            $1.49

Total = $8.85

The fennel is my ‘fun’ thing this fortnight. I’ve not cooked with it a lot, but I want to try some more things with it. I saw it there, so I thought I’d go for it. I don’t actually have a plan for it right now, but give me a day or so.;-)

Anyway, that gives me a total spend of $77.48.

The remaining $22.52 I had intended to spend on beans at the Farmers’ Market down by the Lake Wendouree this morning, but I slept too late and had to get to the workshop. Sad face.

However, I have exhausted my supply of mason jars and really can’t justify a further purchase right now. I am very proud that I have now pressure-canned all my chicken stock and made a lot more space in my freezer, as well as making some mexican beans too.

My first ever canning!

My first ever canning!

Today bread was also made and dinner tonight will be fried rice made with the leftover roast beef from earlier in the week.

Tomorrow some baking will need to be done, but I’m too tired to think about it right now.

See you all soon.

ttfn