fEAsting ~ and the cupboard was bare

At first glance on Friday our cupboards and fridge seemed a bit bare…panic…

My menu planning had become a bit out of sync with having mum to stay recently and we only did a part shop last Monday in Sainsbury’s to cover a few days, expecting to have to go again at the end of the week to top up.   But I didn’t really want to go down to town to Sainsbury’s again just for the weekend and I am watching the pennies so I decided to make what we had stretch over to next Monday when I would usually shop.  We had run out of milk completely but we can get this from the local village Co-op and once I had assessed the meagre offerings laying in the fridge and devised a menu plan to get us through the weekend I asked DH to bring back a carrot too. The sum total of the veggies leftover from last Monday’s shopping trip were a few large old potatoes and a handful of small new potatoes, a number of tiny tomatoes, a little gem lettuce, 2 leeks, 2 onions, 2 courgettes, a few bits of celery, most of a swede and 3 pointed red peppers plus 2 very small avocados.

We also had a block of mild cheddar, a piece of Jarlsberg, 5 eggs;  and in the freezer I keep peas, broadbeans and nutloaf.  In the store cupboard I had a packet of chickpeas and plenty of brown rice.

So I worked out a menu plan to incorporate all these bits and bobs and tide us over

  • Friday evening meal – *chickpea and rice with 1 onion, 1 courgette, the leftover mushrooms (not at their best but salvageable), and the 2 small stalks of some celery,
  • Saturday lunch – a ploughman’s lunch of bread, cheese, tomatoes, pickle and the avocado
  • Saturday evening meal – omelette with tomato, red pepper, courgette and herbs, small roasted potatoes and peas.  Also a small cherry crumble each from the freezer.

Leek and Potato Soup

  • Sunday lunchtime – Leek and potato soup (I can add a carrot to this and the remaining lettuce), bread with avocado and cheese.
  • Sunday evening meal – Nutloaf, mashed potatoes with swede, carrot and broad beans and we have a pack of small Yorkshire puddings in the freezer if we want to turn it into more of a Sunday dinner.  I also serve the Nutloaf with apple sauce (also in the freezer).
  • Monday lunchtime – rest of the Leek and potato soup and bread

* The chickpea and rice concoction – I kind of invented it myself one day and it has been a winner here ever since.  Quick and easy and you can throw most things in it.

Cook a chopped onion and celery in a little oil to soften, then add chopped courgettes and finally add a packet of pre cooked Chickpeas and some chopped mushrooms.  It works with most vegetables so a good way to use up those little bits and pieces.  Once the mushrooms are softened I add some stock – about 200ml and leave to simmer so the flavours infuse.  I add some parsley at this point too.  Meanwhile cook some brown rice about 3-4oz (usually takes 30mins). Once cooked add to the chickpea mix and combine.  Cook for another 3-5 minutes and serve.

It is always amazing how far you can stretch the leftover veg when you need to and it is a good way of saving a few pounds.  We have a few standby things in the freezer like Nut cutlets, Pizza and some dried pasta in the cupboard but it was the veg I was interested to use up completely so there is no waste.  The frozen Pizza will save for another day or another emergency.

With the 2 remaining eggs I might just be able to make some chocolate buns or brownies.

A day of purposeful prudence and penny-pinching…with a positively perfect outcome for the cost of a carrot.

Spend £0.45p (DH actually bought a bag of carrots rather than just one…but hey you can’t win them all!)

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fEAsting ~ easy meals

Apologies for the short interlude I have been unwell and the sight of food did not make me feel better!

I had prepared this post before my brief indisposition so it is a shame to waste the photos!

Above is my vegetarian sandwich using up the Halloumi cheese from the fridge.  Spread the panini with mashed avocado then add shredded little gem lettuce, cucumber and halved cherry tomatoes, top with grilled or griddled Halloumi. Delicious.

My courgettes have done remarkably well this year despite the neglect.

Courgette plant

Home grown courgettes

Fresh from the plant they make a wonderful Courgette Bake – cut the courgettes in half lengthways and place into a pan of  lightly salted boiling water for 2-3 minutes just to soften.  Lift out and drain then place in a baking dish to form a base with the centres facing upwards.

Mix together the following:- a few sautéed mushrooms and spring onion, halved cherry tomatoes or chopped large ones, grated cheese, wholemeal breadcrumbs and a sprinkling of chopped chives, salt and pepper.  Bind the mixture with a beaten egg.  Spoon on top of the courgettes and place foil over the dish for the first 15 minutes in the oven at 180C.  Remove the foil and further cook until golden brown reducing the temperature a little if necessary.

Serve immediatley with boiled new potatoes and a mixed salad.

Voila!

Enjoy x