Italian Bean and Tuna Salad

1 can (185g) Tuna in springwater
1 can (420g) butter beans or 3 bean mix, drained.
1/2 small onion, thinly sliced
Lemon juice to taste
Italian Dressing, (Fat-Free) to taste (optional)
Freshly ground black pepper
2 tsp. grated gingerroot fresh (optional)
Small red pepper finely chopped (optional)

Drain tuna and beans.
Break up chunks of tuna with a fork
Mix tuna with the beans.
Add onion, pepper and lemon juice and or Italian Fat-Free Dressing to taste.
Add ginger and red pepper if you are using.
Serve with Cos lettuce & sliced tomato or green salad.
Serves 2 as main meal or 4 as side

BREAKFAST Muesli & Milk Coffee
LUNCH Italian Bean and Tuna Salad & green salad Coffee Apple Coffee
DINNER Hungarian Goulash with Rice Coffee

At times, I like to try packet goods out first before I start substituting commercial-made items for a recipe made from scratch one. I was lucky the other week to get three packets of meals that I just had to add the meat too! Now that I know what it tastes like and what ingredients the manufacturer used. Now I can go and look at my cookbook collection for similar recipes and make my own combinations up using a few different recipes and ingredient of the packet as a guide. This does end up at times with a new version with a similar name. I start this when I couldn't eat certain foods over a number of period years, now I can eat them but not as much as before.

BREAKFAST Muesli & Milk Coffee
LUNCH Crackers with Low-Fat Cream Cheese & Tomato Mandarin Coffee
DINNER Pasta with Pasta Sauce & Tuna

Gingernut Cookies

Makes about 24

1 1/3 cups plain flour
1/8 tsp. salt
1 tsp. ginger grounded
1 tsp. mixed spice
1 tsp. cinnamon
1/4 cup (65g) butter
2/3 cup brown sugar
1 tbsp. golden syrup
1 1/2 tsp. grated fresh ginger.

Sift together the flour, salt, ground ginger, mixed spice and cinnamon. Set aside.
Cream together the butter and sugar until light fluffy.
Add the golden syrup and fresh ginger. Mix well.
Stir in the sifted dry ingredients. The mixture should be stiff but if it is too stiff, add a little more golden syrup.
Roll into small balls and place on a buttered cookie sheet. Press gently to flatten slightly.
Bake in 190 C (375F) oven for about 20 minutes.

Thai Creamy Chicken Satay for 2

2 tsp. oil
1 tsp. red curry paste
250g (1/2 lb.) chicken fillets, cut into small cubes
1/2 cup coconut milk -see note
2 tsp. fish sauce
2 tsp. brown sugar
2 tbsp. crunchy peanut butter or less
Vegetables if using - see note
6 baby corn halved, 1/2 cup small pieces cauliflower & 1 small onion, sliced
Steamed jasmine rice
Lemon wedges

Heat the oil in a wok, add red curry paste and fry for 1 minute.
Stir in chicken and fry 4-5 minutes or until golden brown.
(Batch cook chicken if too much for wok at one time)
Cook onion, in wok and return cooked chicken to wok.
Add all remaining ingredients except lemon wedges and steamed rice.
Bring to the boil.
Lower heat and simmer uncovered for 10 minutes or until sauce has thickened.
Serve with steamed jasmine rice and lemon wedge.

Notes: coconut milk -(regular or lite) or evaporated milk plus 1 tsp. coconut essence
Vegetables - are not in the original version but I have been served these vegetables at times. So if you wished to use less chicken or serve a large portions then add vegetables.
This is one of my favourite Asian meals.

BREAKFAST Muesli & Milk Coffee
LUNCH Pasta with Chilli Tuna Sauce
DINNER Thai Creamy Chicken Satay with Vegetables and Rice, Orange, Green Tea

As I am looking for recipes to make from scratch in most things that I am cooking. So here is another one that I will try soon!

Hungarian Goulash
Serve 4-6

2 med. onions
Canola oil
2 lbs. Chuck steak, diced
1 cup dry red wine or tomato juice
1 can 410g tomatoes diced
1 tsp. caraway seed (optional)
2 tsp. paprika
1/2 tsp. chili powder
1 large red pepper/capsicum , seeded & chopped
salt & pepper to taste

Chop the onions and saute them in the oil.
Set onions aside and brown diced steak.
Combine, then add the rest of the ingredients and simmer on top of the stove for about 2 hours or until the meat is tender and juices have reduced.
Serve with noodles, steamed potatoes or boiled rice.
Can be frozen. Thaw and reheat

BREAKFAST Muesli & Milk Coffee
LUNCH BBQ Soy Beef with Rice Green Tea Orange
DINNER 2 Fish Cakes & Salad Orange Coffee
SNACK Pancakes with Maple Syrup Whipped Cream

This is the one that I used this time. As I had some black beans paste in my pantry.

Black Bean Beef with Sweet Chilli
Serving 2

1/2 lb (250g) trimmed rump steak, cut into thin strips
3 1/2 oz (100g) black beans paste
2 tsp. chilli sauce
4 cups of chopped or sliced vegetables (Red Capsicum, Shallots Onion Carrot & Bean Sprouts)
2 serves cooked jasmine rice or 5 oz (150g) rice vermicelli (prepare before you start cooking.)
2 tbsp. stock or water if paste too thick.
Combine paste with beef in bowl.
Heat large, non-stick pan or wok add beef fry 2 minutes or until cook, stirring constantly.
Add vegetables, stir-fry a further 3 minutes.

I found another recipe for Beef and Sweet Peppers in Black Bean Sauce, which I will try soon!

Beef and Sweet Peppers in Black Bean Sauce
Serves 2 to 4

INGREDIENTS:

Marinade:
1/2 tsp. sugar
2 tsp. soy sauce
2 tsp. Chinese rice wine or dry sherry
1 1/2 tsp. cornstarch/cornflour
1 tbsp. Canola oil

3/4 lb (750g) steak (sirloin or rump)
2 bell peppers, 1 green and 1 red
1 small onion
1 tablespoon black bean sauce to taste
2 cloves garlic
2 large slices ginger
4 tbsp. oil for stir-frying, or as needed
1/2 cup chicken stock or water
soy sauce
PREPARATION:
Cut the beef into rectangular slices, about the size of a large postage stamp and 1/4-inch thick. Add the marinade ingredients and marinate the beef for 25 to 30 minutes.

While the beef is marinating, prepare the vegetables.
Remove the stems and seeds from the bell peppers and chop. Peel the onion and chop.

Use a cleaver or knife to chop the beans into tiny pieces. Finely chop the garlic and ginger. Mix the chopped garlic with the black beans.

Heat the wok over medium-high to heat. Add 2 tablespoons oil. When the oil is hot, add the beef. Brown briefly, then stir fry until it changes color and is about 80 percent cooked. Remove the beef from the wok.

Add 2 tablespoons oil. When the oil is hot, add the ginger and the garlic and bean mixture. Stir-fry briefly until aromatic. Add the onion. Stir-fry for about 3 minutes, then add the green pepper. Stir-fry for another minute, then add the remaining pepper.

Pour in the chicken broth. Heat to boiling. Add the beef back into the pan. Reduce the heat and simmer, covered, for a few more minutes. Taste and season with soy sauce if desired.
Serve hot with steamed jasmine rice.

BREAKFAST Muesli & Milk Coffee
LUNCH Crackers with Cottage Cheese Chutney & Herbs Fruit Coffee
DINNER Beef Bourguignon Chocolate Rice Coffee

I had some homegrown Kent pumpkin to use up this weekend.
Chopped up half of want I had to boil and gave the other half to DF-D to use. Then I set about making some Pumpkin Soup later in the day. As I was using cooked cold pumpkin, I need to charge the recipe somewhat. I blended few recipes together and did a what's in the pantry style soup I start out with 3 pounds of raw pumpkin that was cooked & cold still in it's cooking water. I put this in a large saucepan and blend/mashed to a pulp. Adding 1 tbsp. vegetable stock powder to 1 cup boiling water into the mixture. Heating this up on a stovetop. Adding 2 tsp. minced garlic, 2 tsp. minced ginger paste, 2 tsp. grounder coriander, 2 tsp. Thai Green Chilli Paste, and to give a bit more of a kick, I put in 100g Cajun All Purpose Sauce that need to be use up. After bring to the boil then slowly simmering for around 20 minutes. I had large serving of this for dinner with toast. I got around 6 serving for next few days. It can be frozen up to two months. I just reheat it in the microwave.

Now to make a copycat recipe of Cajun All Purpose Sauce. It will be fun trying!

BREAKFAST 2 Boiled Eggs & Toast Coffee
LUNCH Grilled Cheese on Toast Apple Coffee
DINNER Pumpkin Soup with Toast Salad Coffee

Passionfruit Butter
Makes 2 cups or 2 jars.

4 eggs
3/4 cup sugar
1/4 cup lemon juice
4 Passionfruit {up to 3/4 cup of pulp}
125g (4oz) butter

Combine beaten eggs and sugar in top of double saucepan: stir until combined.
Gradually add lemon juice, passionfruit pulp and roughly chopped butter.
Place pan over simmering water, stir until mixture thickly coats wooden spoon.
Pour into sterilized jars, seal. Store in refrigerator.

Notes: When thick, the mixture start to coat spoon and changes colour. It will set thicker when cool.

BREAKFAST Oatmeal with Sultanas & Milk Coffee
LUNCH Salad with Cracker & Sardines Coffee
DINNER 2 Pork Sausages with Salad Fruit Coffee

Quite day cooking vegetable soup and working on my computer.

MINESTRONE (Vegetarian version)
This is Italian peasant dish with rustic style.

375g dried haricot beans or Italian Soup Mix (see instruction below.)
2 tsp. crushed garlic (jar.)
1 large onion
4 carrots
4 stalks celery
1/2 small cabbage
1 x 410g diced tomatoes
250g green beans
125g frozen peas
125g small macaroni or other pasta
2 tbsp. finely chopped parsley or basil
1 tbsp. olive oil
4 tbsp. freshly grated Parmesan
8 cups Vegetable or Chicken Stock (Massel)
Salt & pepper to taste

Soak dried haricot beans or Italian Soup Mix overnight. Drain. Simmer beans in 4 cups water for 2 hours. (Italian Soup Mix, simmer for 1 1/4 hours see instruction below)
Saute in olive oil, cut onion into eighths and crushed garlic until golden.
Add stock simmer gently with finely sliced carrots and celery.
Slice cabbage, and green beans into large pieces (rustic style).
Add all vegetables, except peas; bring to the boil then cover and reduce heat until soup barely simmering. Simmer for 1 1/2 hours.
20 minutes before serving add peas and macaroni, bring to the boil and then simmer until macaroni is tender.
Just before serving, stir in fresh chopped parsley or basil and little olive oil.
Serve hot with freshly grated Parmesan.
Serve 6-8

As I am cooking for one person and freezing most of this soup.
I UNDERCOOK by about 10 minute after the pasta is put in.
Rapid Cool - FREEZE HERE after removing the portion for tonight meal and any that will used next day.
Fully cook single portion in the microwave. 3 minutes if warm and 4 to 5 minutes when thawed.
Garnish with Grated Parmesan and serve with crusty bread.

Note: This soup needs to be THAW IN REFRIGERATOR then adding extra liquid and seasoning if desired. (I in mine put 1/2 cup water, extra tomato paste and extra garlic or dash of Tabasco sauce. Stirring just a bit. Microwave as above.)

Serves 6-8 (portion 1 1/2 cups)
Preparation time: 20 minutes
Total cooking time: 1 3/4 - 3 3/4 hours.

Cooking - Italian Soup Mix.
Rinse soup mix before soaking. Soak soup mix for 6-8 hours (overnight if convenient) before cooking. As I have found that the bean soup mix need extra cooking, boiling for 15 minutes and change of water to stop wind. I now cook the bean first, until changing the water when the scum is to be removed. Then return bean soup mix to the stockpot using 4 cups of boiling water bring back to the boil and simmer for approx. 1 hour.

Tips: Any amount of soaking will reduce times.
Soups may be frozen for up to six months.

BREAKFAST Muesli & milk Coffee
LUNCH Soup & Toast Apple Coffee
DINNER Poach Fish & Salad Coffee

Bulk Food Replacement Fund - $175.25

I walked down to the hospital today to see DF-M.

I just visited her then walked back home it's around 2.5km trip. I never went near the shopping centre across the road!

MUESLI BARS (NO-BAKING)

1/4 cup LSA mix or crushed nuts
1 1/2 cup toasted or non toasted Muesli
3 cups rice bubbles
1 cup coconut
1/4 cup sunflower seeds
1 stick (125g) butter
1/3 cup honey
1/2 cup raw sugar
1/3 cup crunchy peanut paste

Combine all dry ingredients in a bowl.
In a small pan combine butter, honey, raw sugar and peanut paste
Bring to the boil, then reduce heat and simmer for five minutes without stirring.
Stir honey & butter mixture into dry ingredients, combine well.
Press mixture into a slab pan and refrigerate for at least two hours before cutting into squares.
Turn out on to a chopping board and cut into squares or slices.

Notes: Bars are best kept in the refrigerator.

BREAKFAST Oatmeal with Current & Milk Coffee
LUNCH Soup & Toast Coffee Apple
DINNER Chilli Con Carne & Toast Coffee

Bulk Food Replacement Fund - $153.25

I have decided to go out for a picnic by the river so it should be nice day!

I am planning what food I will take & finding all the picnic items has taken a few hours but it will be worth it.

Picnic Menu -Asian Green Salad Leaves, Mixed Bean Salad, Sliced Tomatoes, Bread & Butter Cucumbers, Stuffed Olives, Asparagus Spears, Pickled Onions, Corn Beef, Cheese and Garlic Focaccia Bread. Coffee and Mandarins (Homegrown)

MIXED BEAN SALAD

1 can 4 Bean Mix or 3 Bean Mix (drained & rinsed)
1 medium diced tomato
1 stick celery, finely sliced
1/2 tsp. Italian herbs
2 tbsp. fat-free Italian salad dressing

Mix all but the salad dressing.
Put into refrigerator until nearer to serving time.
Add salad dressing & blend.
Will be kept around two days in refrigerator.

Double or triple if taking to BBQ or bring salad outing. Simple and easy for non-cooks.

BREAKFAST - Oatmeal with Current & Milk Coffee 35c
LUNCH - Toasted Cheese Coffee Mandarin (free) 50c
DINNER - Omelette with Cheese Coffee 60c

Bulk Food Replacement Fund - $116.40

1 large clove of garlic, crushed
1 large brown onion, chopped
2 medium potatoes, cubed
2 large carrots, sliced
2-3 large pumpkin wedges, cubed
2 stick celery, sliced
1 parsnip, sliced
1 turnip, cubed
6 - 8 cups vegetable stock
2 x 400g (15oz) cans diced tomatoes
1/2 cup green lentils
2 bay leaves
1 tablespoon Canola or olive oil
Black pepper or chilli powder
2 x 400g (15oz)can of red kidney beans, strained or any other beans at hand, strained
250 grams (4oz) frozen peas

Melt the oil in a large pot. When it's hot, add the crushed garlic and potatoes, carrots, pumpkin, celery, turnip, parsnip, and onion. Stir for around three minutes.
Add diced tomatoes, vegetable stock, lentils, bay leaves and black pepper or chilli powder.
Bring to the boil and then gently simmer until the vegetables are just cooked.
Add the kidney beans and peas.
Bring to the boil again and then remove from the heat.
Discard the bay leaves.
Can be frozen.
Thaw & reheat single serve in the microwave (650W) for 3 - 4 minutes.
Note: You can add any other vegetables of your choice, if you don't eat or don't have at hand for any of the above.

BREAKFAST Oatmeal & Currants, 2 Toast & Jam Coffee 45c
LUNCH Vegetable Soup with Toast Coffee 40c
DINNER Fish Cakes & Salad Mandarin Coffee $1.00

Bulk Food Replacement Fund - $109.10

Cut up one of my homegrown pumpkin today and made Pumpkin & Lentil Stew.

Pumpkin & Lentil Stew
Serve 6

1 large onion diced
1 clove of crushed garlic
3 tsp. curry powder mild or to your taste
(or 1 teaspoon of each cumin, coriander & turmeric)
1 tsp. chopped ginger
3 cups of vegetable stock (or 2 tsp. vegetable stock powder & 3 cups boiling water)
3 cups raw pumpkin diced
1 large raw potato diced
1 cup frozen green beans pieces
1 cup red lentil
1 can diced tomatoes

Saute onion and garlic for 2 minutes.
Combine spices with onion mixture and saute for 1 minute.
Add vegetable stock and all other ingredients, but the green bean pieces bring to the boil.
Cover and simmer are cooked stir occasionally.
Add frozen green beans in the last 10 minutes.
It makes enough for most of the week with two soup ladles per serve
I serve it with 1/2 Focaccia roll each time.
Freezer Friendly

BREAKFAST Oatmeal with Currants & Milk 2 Toast & Jam Coffee 60c
LUNCH Pumpkin & Lentil Stew with Garlic Focaccia Bread, Mandarin Coffee $1.00
DINNER Steak, Egg, Tomatoes, & Grilled Onions Dinner $1.80

Bulk Food Replacement Fund - $91.55

Fernberg is the state residence of Her Excellency Quentin Bryce AC, our Governor, the Queen's representative in our State. As today is 'Queensland Day' in our State, so DF-D was invited to morning tea and she could bring someone along too! As her husband didn't want to go I was invited to go. Well things didn't go to plan. My friend D had to go Interstate yesterday. But I still went on my own. I drove my car on to the grounds to park, as people with a disability were able to park there.

Fernberg House was built in 1864-65 and was bought by our State Government in 1910. Has been the residence of all governors ever since. It's only open to the public a few times a year. Around 1500 people had invitations for today's event. I wore my dark pink 2piece suit and people did compliment on how nice I looked. If they only knew, I wore it a little differently than I did before as I had lost some weight since I last wore it. It has a blouse-on top with a band around the bottom which I pulled down so it looked as if I was to wear it at the top of my legs making me look a lot thinner around the bust and waist area.

Morning tea was set in the garden area with seating for two hundred people, as this was an all day affair; people could come until mid afternoon.

Tea or Coffee were served in hot water urns and it was paper cups too! Food was not much in the way of variety. There were Scones with Strawberry Jam & Fresh Cream, Lamingtons and Anzac Biscuits. Recipes below.

After I had morning tea, I then had time to walk through the Fernberg Public Reception areas, as there is a formal dinner tonight the table was set up which we were able to see. Seating is for 24 guests. Look at Image Gallery - 26 January 2005/2006 Open days in September -Government House Open Day for pictures. This house has full staff, all in uniforms and as well as the aides-de-camp. If you have ever seen pictures of the stately homes of England then this is what this place looks like. And the flags flying on top of the roof too! Gardens are beautiful and I think they have bore water there. As I walked back along the drive way to my car I met the Governor herself and had a quick chat about the first time I visited Fernberg as a child. I stayed about 3 1/2 hours.

Home made Lamingtons

Anzac Biscuits

Easy Pumpkin Scones

Plain Scones

As I live alone all prices are for one person and everything is at cost.

You need to remember what you are paying for things, this skill I learnt when I was working.

Rule of thumb: Cost of items or recipe divide by number of serving.

Breakfast
example: updated 2006
Cost of Economical Breakfast ~
2 weet-bix 11c
1/4 cup skim milk 5c
3 prunes 5c
1 toast 4c
Black Coffee or Tea 5c
Hot Water 0 = 30 cents

Cost of Economical Breakfast ~
1/3c Quick Oats 4c
1/4 cup skim milk 5c
1 tbsp. sultanas 5c
1 tsp. Honey 3c
1 toast 4c
Black Coffee or Tea 5c
Hot Water 3/4 c 0 = 26 cents
Note: If you have Jam & Butter on your toast adds 30c
Vegemite add 2c

The Muesli that I have is homemade and very expensive to start off to make. Now I have got it too around 40c serve. I make enough for 21 days at a time and costing now is under $6.00.

The first time that I made it cost over $21.00 to make. I did a costing chart for it. Now I buy in bulk and on special if I can get the ingredients cheaper. Storing most of the items in the 2nd fridge.

Milk is mostly bought as 1kg bag of skim milk powder made up by the 1/2 cup dried and 600ml (1 pint) of water. This lasts around 4 days for my cereal only. If I can get fancy milk products at a markdown price then I will buy them for variety. Milk on cereal would be around 5c a day.

Lunch per serve

2 slice of bread or 3 crackers (broken into 6 small crackers) @ 10c
Chutney or relishes @ 5c
Cheese is bought when on special @ 20c
Salads around @ 60c
Pasta and 1/2 cup pasta sauce with 1/2 cup vegetables @ 60c
Just a few items here.

Dinner
Take Steak Dinner with Canned Mushrooms, Egg, Grilled Onions and Grilled Tomatoes @ $2.20
Based on $1.20 per Steak, Onion 20c, Tomato 20c, Mushrooms 40c, and Egg 20c

I only buy steak at its lowest price that I can find. Last time I bought steak, I got 3 trays @ $1.14 each, a steak at its regular price here is $21.99 kg at the moment. When buying meat tray markdowns buy the cheapest and the lowest price you can find. Look at the weight before you choose which tray to take if you are not taking all of them. But in truth if I want too, I could only post value of the bulk items in this case it would be Steak $1.20 & Mushrooms 40c @ $1.60.

Meals made from Chicken To-Night Sauce on special $1.50 to $1.99 range, @50c serve, 300g Chicken Breast diced (@ $10.00 kg), 3 serves of chicken for 4 meal. @ .75 serve, vegetables 500g $1.50 @ 38c allowing $1.65 meal serving.

As I am repeating recipes and meals on a regular bases. I can estimate costs, as I am writing in my Blog at times.

I made a meal out of my bulk storage assets today! I thawed four chicken drumsticks a day or so ago and need to use them today. I took 2 cups (mixed vegetables, beans, corn kernels, sweet peppers), bottle of Cacciatore Sauce that I have a lot of, a can diced tomato that needs using up and 1/2 teaspoon of chilli powder plus a few dried herbs. I place that lot in a microwave dish, defrost and then cooked for 3 minutes; I cooked the drumsticks on a browning tray in the microwave for 2 minute each side. I have cooked the chicken drumsticks and I have frozen the one's I didn't use which I will use soon! As for the Tomato Vegetables Sauce I serve it up with 2 of drumsticks and cover it with Tomato Vegetables Sauce. I got another 3 serves to freeze. I plan to have some over poached fish on Friday. One lot over Pasta lasts one with the chicken drumsticks again! My best meals come from my Creativity when I got to come up with something I got at hand. I will make this again too! No spending today!