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Recipes for Menu Planning

April 13th, 2014 at 09:08 am

I had a look at this thread as is quick to look in this blog than find the recipe on my computer. I found some beans and chickpeas in my freezer and wish to use some of them up this coming month. Along with other meats in freezer I try to use some of these in my menu planning.

Chickpea and Spinach Recipes
Pumpkin & Lentil Stew
Thai Creamy Chicken Satay
Broad Beans Provencale
Sri Lankan Vegetable Curry
[under Recipes on the first page]

Use It or Bin It Exercise

June 3rd, 2013 at 08:54 am

I am trying to use up some of the items that I have in my pantry that I have bought over the years.
Sago and tapioca are some of these items that I have to use up they are way past their use by dates by a number of years.

Its use it or bin it exercise. I am not putting on weight when eating this recipe so that is why I still have them in the pantry as other recipes I used cause a weight gain in the past.

Lemon Sago
Serves 4
2oz sago
1 1/2 cups water
Soak for 2 hours
Add pinch salt and boil.
Add the rind of half lemon and juice of whole lemon
Then add 1 tablespoon golden syrup and 1 tablespoon brown sugar (white sugar will do if you have no brown sugar).
Dissolve and mix this in the boiling sago mixture and pour mixture into basin to set.
I eat this cold when set with poached whole pears or stewed apples.

Do you have items in your pantry or kitchen cupboard that needs to use up?

Four days of no spending here.

More FREE food and tomato relish with a kick.

May 12th, 2013 at 09:10 pm

I have been living off my Greek food for most of the week but I couldn't eat the Easter bread fast enough so I had to bin it. Most of it I froze as I was given more spinach pie I now will have lunch for a few weeks. I have been putting on my new relish them.

I made tomato relish this week and will give away some of that as it's too much for me to eat within the time frame, as I can't eat a lot of it. 3 tablespoons of one lot had me going for ECG. As I took a turn going to the doctor's app. for annual check-up. Looking back it was the tomato relish as my blood pressure and ECG were ok! I had a feast on the tomato relish for 3 days and one has all the things I was food indolence (allergies) years ago. Tomatoes, onions, capsicum, and chilli since I haven't had any for the rest of the week I am ok. No weakness in limbs, chest pains, muscles pains, tiredness, back in pain and neck. I only had tomato sauce last night ok today.

So I will go back to my 5 day rotation of these foods again, see if I am off colour again next time, I eat it.

Here is the recipe.
Tomato Relish with Chilli
1lb ripe skinned tomatoes and chopped
1lb onions - finely chopped
1/2 red Capsicum - deseed and diced
1 long red chilli - deseed and diced or 1 tsp chilli powder or to taste
1 cup sugar
1 cup vinegar - malt vinegar used
2 tsp salt
4 tsp yellow mustard seeds or mustard powder
4 tsp curry powder
6 heaped tsp of tomato paste (optional)*
4 tsp Cornflour (for thickening) and little vinegar or plain flour and little water
Chop tomatoes, onions capsicum and chilli.
Put all ingredients in saucepan and boil for 30 minutes or until texture looks right and you can smell the spices.

*Add tomato paste when you can smell the spices and cook for few minute longer then add cornflour.
Thicken with 4 teaspoons cornflour blended with a little vinegar.
Into a Sterilise Bottles and keep airtight.
3-4 small jars

'Favourite Recipes' Old Charity Cookbook circa - pre 1982- AUS Pre-metric recipe

As we are 4 teaspoons to 1 tablespoon here, I will make the whole recipe into teaspoons. In cups use 8oz cup (227.28ml) - Our cups now are 250ml.

Christmas dinning out + recipe

November 23rd, 2012 at 07:19 pm

Enjoy your dinner out on last week. I have always average out on spending money over the year so long as I have some money left at the end of that week or pay period. I also keep a float so that I have some money for these kinds of nights out. I have to budget in Christmas dinner this year at Five Star Hotel as my DIL family likes to dine out $189 for one meal. You only live once.
I would not go if it was every year that they did this. I know they can't afford it!

Here is that salad recipe that mention a few posts ago.

Traditional Greek Salad
(Tomato and Feta Salad)

Serves 6
Prep time 15 minutes

2 Lebanese cucumbers
2 Roma tomatoes, roughly chopped
1 red onion, thinly sliced
100g roughly diced Bulgarian style feta or firm feta
1/2 cup pitted Katamata olives
1/4 cup olive oil
2 tbsp lemon juice and/or Balsamic vinegar (50%-50%)

Halve each cucumber lengthways and then slice thickly.
Place in a large bowl with remaining ingredients and toss well to combine.
Season to taste
Serve with Chicken Souvlakia or Keftethes (Greek Rissoles)

Feeling like having a cake right now!

November 1st, 2012 at 08:22 am

This one is about the size I would make a cake and not too much in the way of ingredients.

Spicy Carrot Cake

2/3 cup finely grated carrots, lightly packed (about 1 medium-sized carrot)
1/3 cup finely chopped walnuts
125g butter (4oz) butter or margarine
1tsp grated lemon rind
3/4 cup sugar
2 eggs
1 tbsp milk
1 cup plain flour
1/2 tsp bicarbonate of soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

Beat butter and lemon rind until creamy add sugar, then eggs one at a time; beat until light and fluffy.
Stir in milk carrots and walnuts.
Stir in sifted dry ingredients, mix well. Spread mixture into well-greased 11inx 7in tin.
Bake in moderate oven for 30 minutes.

Another recipe

October 16th, 2012 at 07:52 am

Beef and Pineapple Casserole

2.2lbs (1000g) blade steak or beef -cubed
Seasoned flour -see below *
2 tbsp oil
2 sticks celery- sliced
2 onions -chopped
1/2 green pepper- sliced
1 cup beef stock
1/3 cup vinegar
440g can tomatoes
450g can pineapple pieces
1/2 cup sultanas
1 tbsp brown sugar
*Seasoned flour
Mix together in plastic bag -2 tbsp flour, 1 tsp ground ginger 1/2 tsp paprika, 1 tsp salt and a good grind of black pepper

Drain pineapple and reserve 1/2 cup liquid and soak sultanas in this until required.
Cut meat in cubes if you haven't bought them cubed. Then toss in seasoned flour.
Heat oil in heavy frypan and brown meat all over then remove and place in casserole dish.
Add celery and onions to pan and cook for a minute or two to soften Stir in beef stock, vinegar, undrained tomatoes, sugar and mix well.
Pour over meat, cover and cook at 300F for 1- 1/2 hours.
Add carrots, pepper and pineapple and sultanas in liquid adjust seasoning and cook for a further 30 minutes.

Another no spending week here + recipe

October 16th, 2012 at 07:49 am

I spent time in the city today paying bills and keeping appointments that I made last month. Not much going on here at the moment so will posted some more recipes. Most of the week was a no send one!

As I am still typing up some recipes from my friend's booklets so I will post a few over the next weeks, I trying to find some interesting ones.

Tuna and Herb Pie
8 slices wholemeal bread- crust removed
1/4 cup milk
1 tbsp lemon juice
2 shallots or 2 small onions - finely chopped
1x425g can tuna- drained and flaked
4 eggs
1/4 cup natural yogurt
1/2 cup tasty cheese- grated
1 tbsp fresh dill - chopped
Freshly ground black pepper
Line base of a lightly greased baking tray (about 13in x 9in x 2in) with bread.
Whisk together eggs, milk, yogurt, lemon juice and pepper.
Spread tuna over bread, sprinkle with cheese and dill, and carefully pour over mixture over tuna.
Bake in moderate oven 25- 30 minutes or until set.

What's interest about this one is using up stale bread.