Anything Night Tonight

Do you ever have an ‘Anything Night’? Perhaps to use up leftovers, clear out your cupboards, or simply because you can’t be arsed cooking? We don’t have them very often because I generally have a weekly meal plan posted on the fridge (complete with who’s cooking, who’s doing dishes and so on); however, this past week, a few of us have been sick on and off, so I decided to forgo the meal plan this week and just take it one day at a time. Continue reading

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Creamy Carrot, Broccoli and Silverbeet Soup

English: A bunch of carrots (Daucus carota), w...

Description

This dish takes a while to make, but it is worth every minute. Like many green foods, it looks a little gross but I assure you it tastes absolutely delicious. Filling enough to serve as a meal for eight people, this soup is a great way to get some veges in your diet.

Ingredients

4 Tbsp vegetable oil
4 Tbsp minced garlic4 Tbsp minced ginger
4/3 cup diced onion
3 tsp curry powder
800g carrots, chopped
400g broccoli, chopped
400g silverbeet leaves, chopped
10 cups chicken stock
6 Tbsp orange juice
½ cup heavy cream
1 – 3 tsp white wine vinegar
salt & pepper

Directions

Heat the vegetable oil over a medium-low heat. Add the garlic, ginger, onions and a pinch of salt. Stir well, cover and reduce to low. Cook, stirring occasionally until softened (around 8-10 minutes). Stir in the curry powder and 1 tsp salt. Add the carrots, broccoli, silverbeet, stock and orange juice. Stir well, cover and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally until the vegetables are very tender (around 7-20 minutes). Take the pan off the heat and allow to cool for around 5 minutes. Working in batches, puree the soup in a blender – fill the jar no more than halfway and vent the lid, topping with a folded kitchen towel to prevent hot splashes. Wipe the pan clean and return the pureed soup to the pan. Add the cream and ½ teaspoon of vinegar. Season with salt and pepper. Taste the soup and adjust vinegar, salt and pepper to taste. Slowly bring to the boil, stirring constantly. Ladle into soup bowls and serve with your favourite garnish. Serves 8.

Spicy Pasta Yasmina

My beautiful daughter Yasmine created this delicious dish, which we then named after her. It is very economical and feeds a family of 6. Thanks to my husband for allowing me to re-publish this from his blog, A Wombat’s Web.

Ingredients

  • 500g pasta
  • 500g beef mince
  • 1-2 Tbsp soy sauce
  • 1 green capsicum
  • 1 shallot
  • half an eggplant
  • 3 slices pineapple
  • 1 tsp ground black pepper
  • 1 Tbsp Rogan Josh curry paste
  • 1-2 Tbsp BBQ sauce
  • ¼ cup of water
  • 2 handfuls of shredded cheese

Directions

  • Cook pasta according to directions. Strain.
  • Meanwhile, brown mince in a little oil.
  • Add soy sauce and stir through.
  • Mix in the pepper and shallots.
  • Add the pineapple, eggplant and capsicum. Stir through.
  • Stir in the curry paste & BBQ Sauce, then add the water.
  • Simmer until done, stirring occasionally.
  • Add the pasta and stir through, ensuring it is well coated.
  • Add the cheese and stir it through.
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Roast Beef Challenge Summary

Our Roast Beef challenge was a pleasure for us all. In the end, I was surprised to get twelve meals from one humble roast. I had no idea that I would be able to stretch my roast to cover so many meals. The best bit about it was that we did not get the least bit bored with our meals. In fact, it felt as though we were actually eating better than we usually do. I had loads of fun coming up with different ways to serve our beef in order to make as many tasty meals as possible and I halved my meat budget.

I highly recommend that everybody try this challenge, especially if you are doing it tough. You will be surprised just how far you can spread a little meat and just how much fun you will have doing so. Feel free to post you experiences as a comment.

Roast Beef Challenge

Meal 1 – Slow-cooker Roast Beef

Meal 2 – Roast Beef Sandwiches

Meal 3 – Leftovers Pie

Meal 4 – Pizza

Meal 5 – Soup

Meal 6 – Soup

Meal 7 – Soup

Meal 8 – Steaks

Meal 9 – Sandwiches

Meal 10 – Soup

Meal 11 – Soup

Meal 12 – Soup

Meal 9 – Sandwiches

Having cooked the remaining beef in the slow-cooker yesterday, I decided to use some of the meat in the childrens’ lunch – it sure beats the usual jam or Vegemite! Thus the children are heading off to school with beef, lettuce and cheese sangas, oranges, passion fruit, freddo frogs and cupcakes. Yum!

Roast Beef Challenge

Meal 1 – Slow-cooker Roast Beef

Meal 2 – Roast Beef Sandwiches

Meal 3 – Leftovers Pie

Meal 4 – Pizza

Meal 5 – Soup

Meal 6 – Soup

Meal 7 – Soup

Meal 8 – Steaks

Meal 10 – Soup

Meal 11 – Soup

Meal 12 – Soup

Roast Beef Challenge Summary

Meal 8 – Steaks

We thawed out the other half of the roast and carved off some steaks. These were fried up and served with cold hard-boiled eggs, sliced beetroot and tossed salad. The remaining uncooked beef was returned to the fridge. I haven’t had steak in ages and I thoroughly enjoyed this meal!

Roast Beef Challenge

Meal 1 – Slow-cooker Roast Beef

Meal 2 – Roast Beef Sandwiches

Meal 3 – Leftovers Pie

Meal 4 – Pizza

Meal 5 – Soup

Meal 6 – Soup

Meal 7 – Soup

Meal 9 – Sandwiches

Meal 10 – Soup

Meal 11 – Soup

Meal 12 – Soup

Roast Beef Challenge Summary

Meal 5 – Soup

This is another slow-cooker meal. Into our slow-cooker, I placed spuds (cut into quarters), pumpkin (cut into pieces around the same size as the spuds), sliced carrots, the rest of the beef (chopped), the leftovers from the pie and pizza meals (chopped into bite-sized pieces – including the pastry), a couple of handfuls each of rice, pearl barley, red lentils & yellow lentils (all of which are always in my cupboard), a small amount of veges left in over from a bag of frozen mixed veg and the juices from the roast (defrosted). I then topped up the liquid with water until it reached the rim of the slow-cooker. The lid was replaced and the soup cooked on low for around eight hours.

For dinner, we each had a nice filling bowl of the soup served with buttered bread soldiers. The leftover soup was placed in the fridge.

Roast Beef Challenge

Meal 1 – Slow-cooker Roast Beef

Meal 2 – Roast Beef Sandwiches

Meal 3 – Leftovers Pie

Meal 4 – Pizza

Meal 6 – Soup

Meal 7 – Soup

Meal 8 – Steaks

Meal 9 – Sandwiches

Meal 10 – Soup

Meal 11 – Soup

Meal 12 – Soup

Roast Beef Challenge Summary

Meal 4 – Pizza

We used a pre-made pizza base from the bread section of Woolies for this meal. We spread the pizza base with salsa instead of tomato paste, because we already had the salsa in the cupboard. Next we sprinkled a small amount of the beef, carved from the small amount of leftover beef and chopped into bite sized pieces. We then sprinkled the pizza with chopped onion and topped it with tasty cheese and a sprinkle of parmesan. We baked it in a moderate oven for about fifteen minutes then served one slice each with baked spuds and mixed veg.

Once again, we kept aside the leftovers.

Roast Beef Challenge

Meal 1 – Slow-cooker Roast Beef

Meal 2 – Roast Beef Sandwiches

Meal 3 – Leftovers Pie

Meal 5 – Soup

Meal 6 – Soup

Meal 7 – Soup

Meal 8 – Steaks

Meal 9 – Sandwiches

Meal 10 – Soup

Meal 11 – Soup

Meal 12 – Soup

Roast Beef Challenge Summary

Meal 3 – Leftovers Pie

For this meal, we took all the leftovers from the roast – meat, veg, spuds pumpkin, pumpkin skin and all – and cut them into bite sized pieces. We had enough leftovers to fill our pie, but if you don’t have quite enough, you can top them up with some extra mixed veg or mashed spuds. We don’t have a pie dish, so we used a casserole dish for our pie. We lined the dish with shortcrust pastry, added our leftovers filling and topped it with puff pastry. We baked this for around 20 minutes at around 180°C. We then served the pie with mixed veg and baked spuds.

Once again we kept aside all the leftovers (including the leftover pie) for use in the soup later in the week.

Roast Beef Challenge

Meal 1 – Slow-cooker Roast Beef

Meal 2 – Roast Beef Sandwiches

Meal 4 – Pizza

Meal 5 – Soup

Meal 6 – Soup

Meal 7 – Soup

Meal 8 – Steaks

Meal 9 – Sandwiches

Meal 10 – Soup

Meal 11 – Soup

Meal 12 – Soup

Roast Beef Challenge Summary

Meal 1 – Slow-cooker Roast Beef

I went to my local butcher to purchase the roast for my Roast Beef Challenge. The roast I ended up buying weighs just over 5kg (11lbs) and cost me just over $46. When I took the wrapper off this morning, however, the roast looked way bigger than it did at the store. So the first thing I did was to cut the roast in half. I threw half in the freezer and kept the other half for today’s meal.

I began by cutting six large spuds (one each) into quarters and placing them in the base of the slow-cooker. I then browned all sides of the roast in a frypan and placed it on top of the spuds. I poured about half a cup of red wine in the frypan and used it to scrape up the bits of roast that stuck to the pan. I poured this over the roast, replaced the lid and cooked on low for around eight hours.

The roast turned out a little dry, but still tasted great. I served one thick slice each, giving the smaller slices to kid. We served the beef with the spuds, roast pumpkin and mixed veg. Everybody was delighted with the meal and, despite being quite generous with the the slice sizes, we still have half the cooked roast left. This is now in the fridge awaiting further use.

Since we weren’t stingy with the veges, we wound up with a lot of leftovers. These were set aside in the fridge for tomorrow night’s dinner. In addition, we did not discard the juices from the roast or use them for gravy. Instead, we poured them into a container and placed it in the freezer to be used in soup later in the week.

Roast Beef Challenge

Meal 2 – Roast Beef Sandwiches

Meal 3 – Leftovers Pie

Meal 4 – Pizza

Meal 5 – Soup

Meal 6 – Soup

Meal 7 – Soup

Meal 8 – Steaks

Meal 9 – Sandwiches

Meal 10 – Soup

Meal 11 – Soup

Meal 12 – Soup

Roast Beef Challenge Summary

Onion Spaghetti

A can of Contadina tomato paste.

A can of Contadina tomato paste. (Photo credit: Wikipedia)

Description:
I got this recipe from AllRecipes.com and cooked it tonight. Everyone loved it! The only thing I did different was serving the spaghetti on individual plates and spooning the sauce over the top instead of mixing it all together in a serving bowl. Unfortunately, I forgot to take a photo lol.

Ingredients:
1 kg spaghetti
8 large brown onions, sliced
4 cloves garlic, crushed
4 tablespoons olive oil
2 x 400g cans of whole peeled tomatoes
2 tablespoons tomato paste
2 teaspoons salt
fresh black pepper
20 leaves of chopped fresh basil
1/2 cup of water

Directions:
Heat Oil in frypan and brown onions and garlic until soft.
Add tomato paste and peeled tomatoes and stir until mixed.
Add salt, pepper and basil then add water, cover and let simmer for 20 minutes, until sauce thickens.

While the sauce is simmering, cook the spaghetti according to packet directions.
Strain and mix with sauce in a large mixing bowl.

Easy Satay Chicken

Peanut butter is a semi-solid and can therefor...

Peanut butter is a semi-solid and can therefore hold peaks. (Photo credit: Wikipedia)

Description:
This chicken dish is both delicious and quick to cook. It is very popular with my children! I tend to add a small amount of curry at first, then serve the kids portions before adding more curry for hubby and myself. An alternative style is to add unsalted peanuts after the onions.

Ingredients:
1Tbs Oil
1 kg chicken breast (diced)
2 medium onions (chopped)
4-5 dessert spoons smooth peanut butter
Water
Curry
Rice

Directions:
1/ Heat oil over medium heat.
2/ Add Chicken and stir until cooked.
3/ Add onion. Stir until it starts to look transparent.
4/ Keeping the cooking juices in the pan, spoon in around four heaped dessert spoons of peanut butter. Stir until the peanut butter begins to melt.
5/ Add a little water and continue stirring. Add a little more peanut butter or water until it reaches the desired consistency (I like mine saucy but not too runny!).
6/ Add curry to taste and enough water to maintain desired consistency.
7/ Serve on a bed of rice.