Weezl and friends Phase 2 -giving it a whirl for Shirl! Testing meal plan for a month

weezl74

caramelised onion houmous



Ingredients



100g dry weight chick peas cooked as per packet instructions
50ml oil
100g onion chopped very finely
1 teaspoon garlic powder
salt and pepper
1/4 tsp chilli
dessertspoon balsamic vinegar
10g sugar Method



Place onion on baking sheet.

Mix vinegar and sugar together and drizzle over.

Turn onion over with hands until covered.

Bake at the bottom of the oven (underneath something else you are cooking) until softened and browned turning over occasionally (at 200C this takes about 30 minutes)

Place the chick peas, garlic, chilli and seasonings in a food processor, then gradually add the oil whilst pulsing the food processor until you have achieved a loose runny consistency a bit like natural yoghurt or double cream.

Make once in the month- serve 10g per person per meal, can be frozen.

System

weezl74 wrote: »

But did you mean shirl's looks lush or joels does?!

The one published on your web site.

nopot2pin

Ta Weezl for the houmous recipes
Dunno why I couldn't find them

weezl74

nopot2pin wrote: »

Ta Weezl for the houmous recipes
Dunno why I couldn't find them

no it's my fault potty, we had a bit of a delay with publishing all kitty's stuff, due to be resolved next week though, yay!

weezl74

oh dear MSE has gone a bit bonkers!

Shanks it looks like it may just be you and me for the skypemeet, so d'you think we wait till a few more of the regulars are around?

gailey_2

weezl74 wrote: »

caramelised onion houmous



Ingredients



100g dry weight chick peas cooked as per packet instructions
50ml oil
100g onion chopped very finely
1 teaspoon garlic powder
salt and pepper
1/4 tsp chilli
dessertspoon balsamic vinegar
10g sugar Method



Place onion on baking sheet.

Mix vinegar and sugar together and drizzle over.

Turn onion over with hands until covered.

Bake at the bottom of the oven (underneath something else you are cooking) until softened and browned turning over occasionally (at 200C this takes about 30 minutes)

Place the chick peas, garlic, chilli and seasonings in a food processor, then gradually add the oil whilst pulsing the food processor until you have achieved a loose runny consistency a bit like natural yoghurt or double cream.

Make once in the month- serve 10g per person per meal, can be frozen.

Q re hommous.

kids love it

I have tin of chickpeas in cupboard
can i not add the chili
also substuiture basalmic vinigar for cider vinigar as thats whats in cupboard.

does anyone add natural yougurt to it all all.
I dont have tahini and thourght hommous needed that.

Yes what I meant b4 was that link to website is same rceipies /meal plans as here.

weezl noticed 2things

you have 2little ones very close in age is youngest eating same as rest of family.

reason I ask is have 9month old done babyled weaning/finger so feeding her simillar things to 4year old minus salt/sugar, spice ect.
im still breasfeeding which cuts down on milk as currently get through 4pints a day 2adults-4year old in coffee, drinks and cereals.

Also noticed you cardiff based.
when I lived in roath used to go tesco metro/iceland but found grocers good too and open quite late.

when in pontcanna did tesco/iceland canton and huge tesco extra Llandaff.

There used to be nice little chinese supermarket in riverside near the bridge.
Read chinese supermarkets cheap for things like rice.

loved cardiff market wish bristol had indoor food market we have weekly farmers market in centre but pricey.
supermarket wise we flit between big 4 plus aldis and lidls.

Do you my supermarket,com to get each ingrediant in plan at chepeast price then as assume costs could vary.

weezl74

Twinkle you just have to accept my invite now I think

gailey thanks, lots of good cardiff info there. We have a few cardiffians on here, it's a great place altho bristol is very nice too, I like park street

System

weezl74 wrote: »

With ours it has always been We say it's 100 quid a month and it absolutely is, you don't buy a whole bottle of balsamic vinegar for just a slosh of it in one meal IYSWIM?

I always thought this was quite a key USP for our site, but if that's not so major, perhaps we can rethink?

...

I know I'd really struggle to teach anyone to do this for themselves:o, so I'd be interested to hear how we make that feel achievable

I'm not suggesting that it isn't a key USP. But why can't you say: "You and your family can eat for a month for £74 on this set of ingredients, all of which will be consumed in the course of the month. We have provided you with menu plans for the first ten days of that month. Some of you will want to repeat those days (or some of them) again, but others may want to create your own menu plan from the ingredients you have bought. To provide the required nutritional profile on a daily basis, you need to design each day's menu so that it includes all of the following -- and if you increase the quantities or add anything further, then you will need to add them to your shopping list (with a corresponding increase in cost)." (Followed by a list of what to eat each day, just as you gave us when you asked for recipes)

How can you teach people to fish if you don't give them the knowledge they need to do it for themselves? Without information on how the planner is put together (in terms of stating the foods and quantities it contains, *NOT* elaborating on the process you went through to identify those foods), all they can do is copy those bits that they understand or find appealing (which might or might not be helpful to the overall goal).

In the case of the hardcore planner, since you have already done the nutritional calculations for them, you only have to say what ingredients they need to use -- it's then up to them what they do with them. If they can't do anything with those ingredients, maybe they're not ready to fish for themselves, in which case they can follow the planned menus as given. I can't see what else you are expecting to have to tell them. :-)

weezl74 wrote: »

It's mammoth for me to make something that varied

So don't do it then! :-) I only suggested it because you said you wanted to do a subsistence planner and also said you felt that the existing planner contained comparative luxuries and was not truly subsistence-level. The hardcore planner doesn't even have to have photographs and so on -- it's there to help the desperate, and I don't think they'll be too bothered. As far as variety goes, Susan is spot on: with exactly the same ingredients every day, you either have to be starving to want to eat it, or you have to build variety into the recipes. I'm sorry I misunderstood your request for menu plans -- I thought you were actively seeking variety.

domesticgoddess789

Hi all

Just popping on to say that we had the Bean Curry (but as a chilli with baked potatoes instead of rice) and it definitely gets a thumbs up from us :beer: I often make a vegetarian bean chilli but with veggie mince, courgettes, carrots etc it all adds up so this might replace that recipe in our house from now on

Also my OH has made the Pasta Amatriciana and he loved it, so there's another success

Hope you are all having a lovely weekend.

HowlinWolf

Shanks - skype is on