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

weezl74

about keeping the portion sizes under control for sandwiches, 2 suggestions that work for us: slicing a whole loaf of bread and making it up into sarnies then freezing them, or alternatively, using an ice cube tray to freeze individual portions of the pate, then whem frozen, transferring the seperate cubes into a food bag (takes up less freezer space) then you just need to defrost a block for your sarnie

HTH

how are health, motivation hunger etc at day 9 (can you believe it's that far already?!)

Allegra, any tips for making ther omelette meal more substantial?

Did you have potato salad with it?

xxx

weezl74

and summarising the chilli feedback, I can keep the carrot in if I up the chilli powder?:)

In_Search_Of_Me

weezl74 wrote: »

...of all the threads to advertise expensive handbags on, this isn't it sweetheart.:)

however since it is spam, we will probably eat it- in a steamed pudding;) (reported)

:rotfl::rotfl::rotfl:

Keep calm and carry on folks!!

Changingme

I just wanted to know if I can freeze the no kneed bread as i'm going to make half amount as 4 loafs would be to much.Thanks.

weezl74

we freeze it all the time changingme

artybear

Re: Chilli-I put in the carrot but doubled the amount of chilli powder as others had said it was sweet and it was lovely with a real kick to it.

XXXXXXXXX

weezl74

artybear wrote: »

Chilli mince on-due to logistical problems we have made two and a third portions.:cool:

Its looking awesome at the mo and I cant wait to eat it. I may go mad and post more piccies!!!:D

Mr arty and myself have just had a long conversation about how satisfying it is to cook something from almost no ingredients and have a nommy meal. I think we have a convert!:T:T

:rotfl::rotfl::rotfl:

nopot2pin wrote: »

:j:j
I think I will try this .... I only need to get walnuts, as I have everything else in already
Peas are soaking already
I am doing the full batch, and will freeze 3 portions



Maybe either the cider or red wine vinegar, reduced down a bit ?

All this frugalising is definatley rubbing off on me
I forgot to buy some creme fraiche at the shops today, for some carrot and corriander soup.
Instead I used milk powder... and although I did use quite alot, so that taste was not compromised, it works out a fraction of the cost of the creme fraiche Happy days
And I have also just made a massive pot of veggie chilli, for the freezer.

have you kicked ron out?

artybear wrote: »

Re: Chilli-I put in the carrot but doubled the amount of chilli powder as others had said it was sweet and it was lovely with a real kick to it.

XXXXXXXXX

yay

weezl74

allegra, are you there?:D

I know you grow and dry your own herbs, I wondered if you've encountered any dried herbs at the supermarket that work well?

I personally think dried basil is sacrilege, but wonder if thyme/oregano are any good? The mixed stuff is pretty ropey too....

Hope you're not missing DH too much

Allegra

I'm here, Weezl Tips for making Spanish omelette more substantial - make double :rotfl: Yes, I did have the potato salad - and a fair bit of bread to follow. I think with a 2 or 3 slices of bread I'd be all set - I'm supposed to have the omelette again this coming Monday, so I'll give it a go again.

The only supermarket dried herbs I've ever found worth the bother are indeed oregano and - a little less so - thyme. Herbes the provence mixtures are always good, too, but pricey - and the ingredients in those vary, but I believe that they tend to include thyme, oregano/marjoram, lavender and rosemary. I'll have to try making my own sometime, actually.

I only dry my own oregano as it dies back in winter - thyme stays green throughout so as I have an ever-expanding bush outside the kitchen door (I bought on of those dinky little supermarket pots on whoopsie for 10p or so couple of years back and planted it - it's threatening to take over now !). Ditto for rosemary - this one I grew from seed and this bush is still tiny, but as it needs so little for flavour it's sufficient for our needs.

Parsley, basil ad coriander are a waste of time dry - they taste of nothing so much as sawdust. Parsley will overwinter happily in a pot indoors, or outside in a sheltered position, but if the position is more exposed it might die back in winter - no panic, though, as it will come back in it second year to flower and self-seed. Basil and coriander also tend to die back in winter, which means either switching away from their summery tastes in winter and sticking to more robust wintry tastes of dry oregano, thyme or rosemary, or at a pinch freezing them in ice cube trays to be added to dishes at the last moment. This I find a bit fiddly, actually, and don't tend to do it - I'm happy to eat seasonal when it comes to herbs - but I know a lot of people do it that way and report good results

Er, what was the question again ? Oh yeah, supermarker dried herbs - I'd only touch oregano, thyme and herbes the provence, but as always with spices and herbs, look in Asian and other ethnic food shops first if you are lucky enough to have some locally, as they tend to be much, much cheaper. Oh, and if wanting to grow coriander from seed, don't go to a garden centre to buy the seeds - go to an ethnic food shop and buy a massive bag of coriander seeds in the spic section

I am rather missing the old git, I'm afraid Funny how you get used to people hulking about the place, innit....

kezlou

weezl74 wrote: »

and summarising the chilli feedback, I can keep the carrot in if I up the chilli powder?:)

Keep the carrot (i love carrot in chilli:o) just up the chilli powder.
HTH

Dried oregano is fine, we use this all the time.I have to agree though dried basil is just plain nasty. thyme, is a bit iffy but chives are good from the supermarket.

em just read allegra's after posting, she's spot on with coriander etc