Roll Over Cookery

minerva_windsong

Mince would be mine - if you cook two batches of bolognese sauce you can make a lasagne to serve four, two portions of spaghetti bolognese and, with the addition of some kidney beans and chilli powder, two portions of black bean chilli.

A whole roast chicken is a good idea as well for a roast dinner, chicken salad or sandwiches, stir fry and then using the carcass to make soup

artichoke

hi

sorry i meant add the chilli and kidney beans to the mince - i edited it and changed the days around without realising it did not make sense anymore:o

i have justed googled the economy gastronomy and they do have some suggestions for cook once eat 3 times...

i will have to go to library and get the book for her.
thanks

art

adelight

That's so difficult with only one shelf
Maybe if once a week she buys a big bag of frozen mince and cooks up a base for spag bol/shepherd's pie/lasagne/chilli/mexican etc with the mince, onion, chopped tomato, diced carrot, handful lentils
then she can fry some garlic and peppers before adding it to spag bol; add chillis, peppers & kidney beans to chilli; add gravy for pie; cumin and beans for mexican. You get the idea

MrsE_2

http://www.find-book.co.uk/0718155726.htm

This tells you the cheapest place to get any book (or DVD or CD).

Cat72

If Im using one main ingredient to break into meals I try to make one of the meals spicy to distract that it is the same ingredients.
How about for instance poaching a chicken in a pot ( easily find recipe for this online) with some herbs & veg for about an hour, then using the used chicken water for stock- some can be stored in bags and others in ice cubes.
So
day 1- Poach chicken-cut into 8 pieces- 2 breasts . 2 wings, 2 thighs, 2 legs - eat some breast served with yummy yorkshire puds & veg.
Use stock to make lentil/ veg soups for the week.
Divide the rest up and freeze what you wish or make some of the chicken into pasties or burgers ( with veg/ chickpeas to pack it out ) and freeze by for day 4 as these dont take a lot of space.
Day 2- serve either , carribean chicken stew ( using thighs & wings ) , sweet & sour chicken or chicken strogonaff.
Day 3 - Serve vegetable or chick pea curry.
Day 4- chicken pasties / burgers or serve ramen using rest of stock.

You can do the same idea with shoulder of lamb,roast beef ,pork or Fish ( divied in to stew/ fish cakes/ pie ) .

Bettie

back in the early 70s I worked in a restaurant and the cook there used to do a table d'hote all for several days with what was cooked on a Monday. After boiling stewing beef/ onions/ carrots it was beef casserole one day, beef and ale pie day two, beef curry day three. I don't think the customers ever associated the three. :T

artichoke

hi

i have just found this thread which is similar to the one i just started on cook once - eat 2 or 3 different meals...

I have not thought to search for the term "rollover cookery"...

lots of ideas now to pass on to my friend...

art

can these threads be merged and given a tittle that is easy to search for please?

thanks

betterlife

great thread find art

artichoke

hi

i have been to the library this afternoon and got the economy gastronomy cook book out...

it looks good - thanks

art

esio_trot

I second Economy Gastronomy - I especially like their Daube of Beef recipe and make it myself every month (though I do daube of beef, steak pie and pasties from it, rather than the pasta dish)