Weekly menu and recipes!
Apr. 2nd, 2010 12:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jamethiel posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
actyourwageSo, I have the day off! That equals me posting!
First things first: how are your challenges going? I am doing REALLY WELL. I have eaten a packed lunch every single day, made dinner every single night and only bought hot cross buns once.
So: the menu for this week.
Friday: Home-made Sourdough bread bruschetta
Saturday: Kangaroo Bolognaise and salad
Sunday: Left over Pearl Barley and Vege soup (told you that was a lifesaver)
Monday: Beef and Turnip casserole
Tuesday: Salad and Beef roll as I was out at Photography class
Wednesday: Oriental style Chicken and Noodle soup
Thursday: Vaguely Moroccanish Lamb with lentils
Tonight: Hamas curry
If you want any of the recipes, just comment~
Today's recipe (which was for breakfast, but anyway)
World's best baked beans.
400g of a mix of dried beans. I use borlotti, navy, and black-eyed beans.
1 large onion
3 cloves of garlic
2 carrots
2 rashers of thick bacon
2 sweet peppers (capsicum)
1/2 a bottle of passata
1 bay leaf
1 sprig of thyme
1 teaspoon of smoky paprika
1/2 teaspoon of ground coriander
black pepper
1 tablespoon of maple syrup.
The day before, soak the beans for 12 hours.
Chop the onion, carrot, capsicum and bacon. Mince the garlic.
Drain the beans and combine the ingredients, either in a crockpot or an ovenproof casserole dish.
Crockpot cooking.
Leave the dish cooking overnight. You'll have fresh baked beans in the morning.
Oven cooking
Preheat the oven to 160 degrees C.
Add sufficient water to cover the beans by two inches. Seal the casserole and bake for at least 4 hours. Stir well after 2 hours, adjusting the liquid level if necessary.
First things first: how are your challenges going? I am doing REALLY WELL. I have eaten a packed lunch every single day, made dinner every single night and only bought hot cross buns once.
So: the menu for this week.
Friday: Home-made Sourdough bread bruschetta
Saturday: Kangaroo Bolognaise and salad
Sunday: Left over Pearl Barley and Vege soup (told you that was a lifesaver)
Monday: Beef and Turnip casserole
Tuesday: Salad and Beef roll as I was out at Photography class
Wednesday: Oriental style Chicken and Noodle soup
Thursday: Vaguely Moroccanish Lamb with lentils
Tonight: Hamas curry
If you want any of the recipes, just comment~
Today's recipe (which was for breakfast, but anyway)
World's best baked beans.
400g of a mix of dried beans. I use borlotti, navy, and black-eyed beans.
1 large onion
3 cloves of garlic
2 carrots
2 rashers of thick bacon
2 sweet peppers (capsicum)
1/2 a bottle of passata
1 bay leaf
1 sprig of thyme
1 teaspoon of smoky paprika
1/2 teaspoon of ground coriander
black pepper
1 tablespoon of maple syrup.
The day before, soak the beans for 12 hours.
Chop the onion, carrot, capsicum and bacon. Mince the garlic.
Drain the beans and combine the ingredients, either in a crockpot or an ovenproof casserole dish.
Crockpot cooking.
Leave the dish cooking overnight. You'll have fresh baked beans in the morning.
Oven cooking
Preheat the oven to 160 degrees C.
Add sufficient water to cover the beans by two inches. Seal the casserole and bake for at least 4 hours. Stir well after 2 hours, adjusting the liquid level if necessary.
cooking to save money
Date: 2010-04-04 04:52 pm (UTC)Re: cooking to save money
Date: 2010-04-07 10:56 am (UTC)I'm a firm believer in the idea that everyone should have a basic go-to cake recipe for times like this - the sort of thing you can put together in your sleep if need be and which is flexible enough that you can make it no matter what ingredients you've got in the cupboard. :)
Re: cooking to save money
Date: 2010-04-07 10:57 am (UTC)(Whar recipe did you use?)