Really need help with making this last as long as possible

cuddlymarm

Hi RedCola

To fill hollow legs When my boys were still at home we used to have pancakes with a squirt of lemon/ sprinkle of sugar/ spoon of jam etc. Pancake batter is simple to make and costs buttons ( make it in advance and leave in the fridge for a few hours )
Also I use dried milk for cooking with, just make a jug full and use in batters, sauces etc.
If you have leftover cooked veg pop it in the freezer and use in soups or if you have enough add to mashed or chopped up cooked potatoes and bake in the over for a healthy bubble and squeak.
If you make a batch of cupcakes freeze a few in separate bags and just lift out as needed for packed lunches.

I hope these ideas have helped a little
Cuddles

FairyPrincessk

Hi Redcola,

So pleased to hear on this thread and your other thread that you're doing well. It sounds like you've really got your head round the start of a routine!

I have two base recipes that I'd probably work from to make chicken, pearl barley and mixed veg from...

The first is this soup recipe, which takes a bit more work and monitoring. The second is a slowcooker recipe that is very easy, but I don't know if you have a slow cooker.

For this first recipe, I'd probably skip the carrot in the first frying off stage and add the mixed vegetables in place of the potatoes. I'd also warn that in my experience this will probably need a bit longer than 20-30 mins to cook the pearl barley. I'd expect it to take closer to 40.

http://www.bbcgoodfood.com/recipes/1579641/carrot-chicken-and-barley-soup

For the second recipe, just use your mixed veg in place of the carrots and celery. If you don't have any onions, then substitute some of your frozen leeks. I also add far more herbs than this recipe calls for, lots of thyme, dried parsley is fine if you don't have fresh, italian seasonings are good or if you're feeling adventurous paprika can be nice in it as well.

http://www.bbcgoodfood.com/recipes/1579641/carrot-chicken-and-barley-soup


Good luck, and let us know what else we can help with!

poorly_scammo

OP - I'd always have eggs in because you can do so much with them. I often use up leftovers by making frittatas with them, you can use as many or as few eggs as you like and they really fill you up especially if you include ingredients like cooked sliced potatoes for example.

RedCola

RAS-your link ended up leading me to this great recipe; http://www.sainsburysfoodrescue.co.uk/recipe/1238


I have a pepper in with my salad, however only have dried red lentils. Is there some way I could use them in this recipe in place of the tin of green lentils?

RAS

Cooked red lentils can break up and become a bit "floury" which makes them taste "drier" than green lentils.

But that recipe has a lot of moist ingredients.

What you would need to do is to cook the red lentils separately and add them at the end; the acid in the tomatoes means that they do not cook well.

And get them just cooked before adding them to the tomato and veggie mix then heat and eat. If they are allowed to overcook they will become floury.

RedCola

Thank you.. it sounds complicated- May look for something else then..

RAS

For red lentils I would definitely make bendy veg and lentil soup. You can puree if you want, or eat chunky.

Loads of herbs, add salt at the end and a little tomato puree or passata for extra colour.

RedCola

Have found this http://www.sainsburysfoodrescue.co.uk/recipe/939


Will do for dinner tonight, and will add chilli flakes, herbs etc. Hopefully will turn out lovely.

RedCola

RAS, would you mind sharing a recipe for that? Would a gammon slice work with that too? Could have for dinner on Monday then.

RAS

RedCola wrote: »

Have found this http://www.sainsburysfoodrescue.co.uk/recipe/939


Will do for dinner tonight, and will add chilli flakes, herbs etc. Hopefully will turn out lovely.

That look lovely.

Re soup, I do not really do recipes; Im a bung it in and see cook.

However,

1 onion or a similar amount of leek.
Diced veggies 4 oz per person if possible. Anything getting a bit old is fine. If you are adding things like spinach or cabbage add towards the end.
2 handfuls of lentils

If using gammon or bacon, fry this in a lttle oil until the fat renders. Remove (to keep the salt content of the soup low at the beginning).

Fry the onion/leek gently until it softens then add the other veggies and soften. You want them to just start browning to add flavour (caramelise). Add the lentils and turn in the fat.

If you are making " 1 stockcube worth" add half the water to the pan and cook the veggies on low until the lentils are cooked through. Watch out in case it starts to catch, stir. Then make up the stock cube in the other half of the water and slice the gammon or tear apart. Add both to the soup, bring to the boil and heat through thoroughly.

If you have added gammon I would keep this chunky. You could add pasta, tomato or pesto if you had any of them to bulk it up.

Without gammon, you could whizz for a smooth soup.