What are you making for dinner?

[Deleted User]

Dinner tonight was one pot casserole which we will have tomorrow as well. Lunch tomorrow is baked potato with cheese and bacon. Have a good week everyone x

joedenise

Been away all weekend so no cooking for me! Tonight we will be having the last of the chipolatas with egg, chips & beans so a nice easy one.

klew356

On Friday had LO chilli in wraps with guacamole and sour cream served with chips and halloumi

Sunday I made a chicken, leek, onion and sweetcorn dish with a puff pastry top served with braised red cabbage, same again tonight, later in the week a mac cheese and then a chicken casserole with HM dumplings

joedenise

Change of plan tonight! We had beans on toast for breakfast so now going to have the last of the sausages with mash, green beans, cabbage, onions & onion gravy.

sarahj1986

Hubby is at home all this week in the evenings which is nice and I’m looking forward to it.

Today my daughter and I had a veggie frittata for lunch. It had potatoes, peas, broccoli, onion and red pepper in. 8 eggs and topped with cheese. There’s still some left which I will keep for tomorrow

Dinner tonight is spag Bol. I made it this morning so the meat can marinade, mince always taste better if it’s cooked beforehand.

Islandmaid

Another lazy cooking day here, Hello Fresh pork pappardelle tonight, have added some mushrooms as they needed using

Lesley_Gaye

8th Nov 19, 11:43 AM
Celery, Swede & Chickpea Bake

will be doing this one day this week




Ingredients
200 g swede 20p
100 g celery ⅓ a head, 20p
50 g creamed coconut 1 sachet, 25p, or use a tin of coconut milk
40 g miso paste 40p
100 g chickpeas ½ tin, drained, 17p
Topping
2 spring onions 10p
50 g bread 1 slice, 1p
10 g parsley 25p
2 tblsp olive oil 6p
Instructions
Peel and chop the swede into chunks about 1"/2.5cm
Chop the celery into 1"/2.5cm pieces. Wash thoroughly, it may have grit in the stalks
Put the vegetables in a saucepan. Add a little water and cook gently for 35 minutes.
Drain the vegetables and keep the stock
Add the coconut and miso.
Add the drained chickpeas.
Stir very well so the vegetables are coated.
Check the seasoning and add more if it needs it
Topping
Roughly chop the parsley, stalks as well
Roughly chop the bread into small cubes
Roughly chop the spring onions
Add the olive oil
Now you need to get the topping mixture really fine. Mulch it all down with a stick blender, a liquidiser or food processor until it is breadcrumb like
If you don't have any of those, keep chopping until everything is really fine
Assembly
Tip the base mixture into an oven proof dish
Spoon over the topping
Bake at 180°C / 350°F / Gas Mark 4, for 35 minutes until the topping is browned and nicely crispy.
Leftovers
Got any left? Whizz it up into soup for lunch the next day

Gintotmelinda

Mmm that sounds interesting.

Tonight we had Macaroni cheese, bacon and salad. One of DH and DS's favourites.

kerri_gt

Pasta here with some HM pasta sauce and pumpkin puree from the freezer. Filled a gap, not overly inspiring but did the job.

Mr_Singleton

Ohhhhhh! A photo in the thread! More please

Just had some soughdough toast with sliced avocado and a fried egg on top with an obscene amount of fresh milled black pepper. Drank some tea with it.

Off now to read a book!