The Simple Bare Necessities feat. Gratitude & Recipes

Greying_Pilgrim

greenbee wrote: »

I have a cast iron grill pan (currently rusting in the garage as my hob is electric at the moment). I didn't have problems with mould or rust because I seasoned it and then kept it in the top oven (hardly ever used, but gets warm when the other over is on). So that might work. Every so often I would wash and re-season it.

EssexHebridean wrote: »

I wonder if treating a grill pan the same way I treat my wok would work? I break all the rules regarding washing - it gets a good scrub in hot soapy water each time, BUT afterwards I dry it over a gentle flame on the hob, wipe round thoroughly with a sheet of kitchen paper with a dab of oil, making sure every bit has a light film of oil on it, heat again to just smoking, give it another wipe with the non-oily side of the kitchen paper, and then leave it to cool before putting it away. I can't answer the question in sentence 1 there, because my grill pan is currently rusting away quietly in its box, at the side of the dishwasher, I suspect. It's been there long enough that I can't *quite* pluck up the courage to pull it out and take a look...Job for MrEH, that...

Mmmm, I should have said, mine was a 'non stick' one (actually originally from M&$) So..... I never seasoned it, but would suspect you wouldn't - but don't know if I'm right in saying that? But I didn't oil it after washing - perhaps I should have done, I can see how that would form a protective layer. I am kicking myself, because a couple of years ago, I saw one of those griddle trays, possibly a l3 crewso, in a charity shop, for *buttons*. That would have been easier to season and therefore look after I would have thought.

Katzen wrote: »

I am amazed that HB sells those things, especially for so cheap! I've never seen them in mine but I've never known to look either. Thank you for the heads-up

Katzen, in our store, the quinoa is with the pearl barley, green lentils, red lentils and yellow split peas, which always seem to be near the gravy powders, dumpling mix, stuffing mix etc (just down from the pasta/indian foods section. The chia seeds are with the nuts, pumpkin & sunflower seeds and raisins and dates and trail mix, pork scratchings, rice crackers etc, next to the 'crisps' section. HTH

EssexHebridean wrote: »

I'm tempted by the Haddock on the "Pick o'the week" non F&V stuff this week. If I'm passing by then I *might* grab some of the peppers again, but beyond that I'm not particularly struck by this weeks offerings. I need to have some definite ideas on how to use 1kg of carrots because of MrEH's aversion to them.

No, it's only the carrots for me, this week. Mind it's rare that I go wow! over all the S6 either. Got to be something for everyone though I guess.

We have had a wonderful time with our visitor, just wonderful.

I'd better get on with tea.

See you in a bitski.

Greying X

Greying_Pilgrim

Good Evening :hello:

How rich my life What a day

I am lucky in that I have been paid 2 wonderful compliments about my mothering skills today wow!

I have had a most wonderful time nattering with my friend. There are simply not enough hours in the day once we start talking. And we never run out of topics, neither. mmmmm topics...... hazelnut in every bite...... mmmmmmmm

Tea was as described on the planner - knock me down wif a feather - AND managed to incorporate 'leftovers', useups, new to me ingredients and YS'd stuff! :T Cor! :rotfl:

So, in the end I went for 'Fiery Fruit and Quinoa Salad with chipotle dressing' - as devised by Terry Hope-Romero, who some of you may know from The Post Punk Kitchen She was a collaborator with Isa Chandra-Moskowitz in that, and now has branched out into writing her own stuff So, what did I do, how did I make it?

Well I made the dressing last night, using the YS'd red grapefruit in place of the orange juice. Today I made up the quinoa as per. I decided to soak the sliced red onions (S6) in some wine vinegar and salt to draw out the juice, so that i didn't need to cook then, I then diced them finely and put them into the quinoa (also microplaned a garlic clove in). I had some leftover black-eye beans from last night, which is just as well, because although I had some black beans, I had forgotten I needed to cook them up for this recipe They went in as well. I had a small amount of frozen sweetcorn left, so i chucked it in a pan and roasted it off - then put it in the quinoa. I stirred in some coriander (frozen). I toasted off some pumpkin seeds, plus some sunflower seeds (because I had them) and some walnuts. I was going to put the walnuts in the quinoa, but then changed my mind, and put it with the pears.

The dressing then coated the quinoa mix, and I let it sit a while. In the meantime, I chopped up a pear that I had got in a punnet from mrL last week for 59p. They were conference pears. joeyjimbles and I have talked often about 'perfectly ripe pears' and their rarity! Well, this punnet - by luck, not judgement is yielding ripe pear, after ripe pear, after ripe pear. They are scrumptious! This diced pear was dusted with ground; cinnamon, clove and ginger and mixed up with the walnut pieces. It sat whilst I grated the carrots (mrL pick of the week). I need to educate DH in picking bagged produce. I swear one of the carrots in the bag is 12 inches long............... biggest is not always best .......

So, on the plate we had; the quinoa salad, grated carrot (dressed with the remaining chipotle dressing), spiced pears and a dollop of cottage cheese (with pineapple) picked up in h3ron f00ds at 3 for £1. Picture here;



I will so make this recipe again. It is great And I have to say, the pear was a perfect autumnal addition - it would have been good grilled in place of the peaches too. The salad could easily support a lump of steak or a piece of gammon - imagine a grilled pineapple slice alongside A really good salad

Today I am grateful for these 3 things;

a handmade gift for BG with love incorporated into every stitch

DH getting off work early - extra time to be 'Daddy' :j

[STRIKE]good[/STRIKE] excellent conversation - love it

Thanks for popping in, reading and joining in. Oh, and Katzen, perhaps you already know, but HB also sell culinary grade coconut oil - reasonably priced. Not I don't think, organic - if that is important to you - but affordable otherwise.

Greying X

EssexHebridean

That DOES look good! And hurrah for your lovely cheery day, too! :T

BOBS

That plate of food looks so yummy -easy to see how much effort has gone into what I am sure was a rather tasty dish.
Can I just ask if you freeze your own coriander and if so how ? - I am for ever buying coriander and not using all of it ..... if this was possible while saving flavour it would be fab.

I made a slow cooker Campfire stew tonight and it was lovely - and my hungry teens and hubby polished the whole lot off - but my mind came back to posting here the other day - If I had divided it up it should easily have been 10 portions, and then I wonder how much we spend on food ...... But alas I suppose its better to eat nutritious food than filling up on biscuits later!

Greying_Pilgrim

Good Morning :hello:

BOBS - I wash the coriander, spin it out in the salad spinner to try to get it as dry as possible, then i chop it up and put it in a box and shove it in the freezer. It would be better to lay it out on a tray to open freeze, then put it in a box, but i rarely have the space. As long as I don't pack it too tightly, it comes out 'flakily' IYSWIM, rather than in big frozen blocks. Any leaf doesn't freeze brilliantly, it goes darker green and mushy, but for putting into a dish, ie curry or stew, it is just fine - acts like 'fresh'. It is no good for scattering on top at the end of cooking a la Nigella..... But it does mean that when coriander is 4 bunches for £1 in the summer or 2 bunches for £1 in the winter, at the asian supermercado, I can stock up I do the same with mint (HG) too. No good for decoration, but plenty good enough for pea & mint soup etc.

We've a boiler check going on today, so it'll be a spendy day (don't quibble on safety though).

Tea this evening will be pizza selection. I noticed quite a few bits were stacking up in the freezer, so I'll use them up. DH was tasked with getting some potato wedges from mrL yesterday, which he did - thanks to a member of staff looking in the back for him, as the freezers were completely empty (of anything, not just wedges). I'm thinking of making a ginger cake too whilst the oven is on. Will probably use Memory Girl's version (it's so reliable) but have come across a new recipe, so.......

Right, best go and get ship-shape. Don't want to get caught with a leg in a pant by the plumber.....................:eek:

Greying X

BOBS

Morning GP - definitely for trying that with the coriander - only use for adding to dishes so fab idea. Will skip on the mint - cant stand the stuff ;-)

Have a great day...... we have a chilly -6 morning but bright and fresh

gallygirl

Greying_Pilgrim wrote: »

Tea this evening will be pizza selection. I noticed quite a few bits were stacking up in the freezer, so I'll use them up.

Not so much 4 Seasons as 12 Months then 😂.

Good tip on the coriander, I will be trying that.

Greying_Pilgrim

gallygirl wrote: »

Not so much 4 Seasons as 12 Months then 😂.

No chance love, we don't let pizza hang around uneaten that long

Plumber chap came on time. Boiler given a clean bill of health. Invoice will be in the post

I'm craving pizza for lunch now..... :rotfl:

Greying X

hex2

Frozen coriander, if it is reduced to 10p in the co-op late evening then I just chuck it in the freezer as it is, in the packet. It crumbles from frozen, so you just crumple a bit into your curry or whatever, and put the rest back into the freezer quickly. Don't let it defrost for ten minutes or you end up with slime.

I was thinking about memorygirl recipes earlier, although in my case it was mostly that it is welsh cake weather.

I got lucky with very ripe avocados at 5 for £1 on the market yesterday. I don't usually bother looking but was killing time ahead of dentists so a a result. I got two lots and will freeze the spares which makes it cheaper than buying the MrT frozen ones. Funnily enough it was memorygirl who made me aware that you could freeze them in the first place.

hex2

Also, I don't know if you have MrM near you but I have had some cracking vouchers today. I have been in 3 times today (don't ask!) and each time got some useful real money off basic items. 40p off any cheese, 35p off banananananas, 45p off any 4 litre milk, 45p off any bread, and so on. Went through the ten items or less till, and used M&More card. I don't often shop there which may be a trigger.

MrL obliged with one block of the 40% off vouchered cheese but had no more brochures sadly. Must grate and freeze that before it gets snaffled by 'hungry' fridge viewers. Is it just this house where the fridge gets inspected more often than the TV?