What are you making for dinner?

Smoosh

In regards to tofu, the best tofu I've had is deep fried. You can usually buy is from Asian supermarkets, it should look something like this. It's really light and spongy and doesn't have the classic eggy texture that tofu tends to have. It's so good at soaking up sauce. 

Islandmaid

Pork chops, Keto cauliflower cheese, new potatoes, LO Yorkshire’s, minus the last 2 bits for me. 

Frith

Shepherds pie here, with green beans plus some roast veg left from Sunday teatime.

Fruit flan for pudding. 

kerri_gt

Curried cauliflower and kale tartlet from Lidl that has been loitering in the feeezer for longer than I care to recall. Was very nice. Had it with roast potatoes and sliced carrots, also both liberated from the feeezer. 

Finally starting to feel a bit better today...4 weeks on. 😳 have totally lost the past month it feels.

Smoosh

I made chicken noodle soup (real chicken for OH, Quorn for me). Afterwards OH has got a chocolate dessert and I've got a millionaire's tart. 

Ekkwuss

We had pork that I cooked in the slow cooker for the first time ever. I kind of winged it as I wasn’t sure what I was doing and it fell apart so I called it pulled pork and served it with broccoli, parsnips, mash and onion gravy. It was quite nice. I surprised myself. 

C_J

We're having the other half of the chicken and vegetable puff pastry pie I made and froze last week. I'm desperately trying to make space in the freezer for Christmassy stuff!

sarahj1986

C_J said:

We're having the other half of the chicken and vegetable puff pastry pie I made and froze last week. I'm desperately trying to make space in the freezer for Christmassy stuff!

I emptied my freezer pretty much just over a week ago. I bought a pumpkin and ended up with 4 lunchboxes worth of soup which I froze 3 of. That plus a big piece of salmon, stock I made from the chicken yesterday and frozen veg my freezer is now quite full!

dinner tonight is chicken sausages, sweet potato roasties, carrots, peas and rest of the broccoli. I’m not sure if I should add gravy or just have mayonnaise on the side..

summertime_2

Tonights dinner will be  slow cooker Cod Alla Romma (not made this before) served with french bread and boiled potato's. It has peppers in inged so l can use up some of the  sweet peppers glut iv got in fridge. Recipe says only takes 3 hrs in slowcooker so will go on about 2pm.

dessert will be made in my small slow cooker ie orange and yogurt cake.  l always use the small cooker for my cakes and puds and line them with grease proof paper first. Makes it easier then to lift the cakes out and stops the mix sticking to the slowcooker. l save all the wax papers from cereals as they work perfect as liners.

 That will go on this afternoon when shop delivery arrives with the oranges, but cake should only take about 1 l/2 hrs in my smaller slowcooker anyway.

The lady iv mentioned many times who wrote budget cook books (Shirley Goode ) said a chef she knew said all hotel chefs etc always costed out the recipes they used , to the very last penny..
he told  her they had to make sure they made a profit every time before it was listed on the menu. So she always costed her meals before making them, even to the flour etc .It stopped her being tempted to buy expensive cuts of meat or expensive ingreds that didnt even make them more nutritious from cheaper meats or veg. So l do the same now for many years.

Cod recipe comes to approx £1.80 for 2 people and the cake about £1 for 4 to 6 portions.
So the whole meal with the french bread etc l worked it out to approx £1.45 per  person. Cheaper that a mains ready meal and only takes me about 10min to prep each recipe, so im happy with that.
We dont use any recipes that take longer than 10 to 15 min prep

l read last night in a sun article from Sept 2021 that it costs only approx 18p per meal in electricity. to use a slow cooker.  Said it's still the best energy efficient way to cook.

Brie

@summertime_2
l save all the wax papers from cereals as they work perfect as liners.
Very MSE!!
a chef she knew said all hotel chefs etc always costed out the recipes they used , to the very last penny
Perfectly sensible for a business.  And an interested concept to bring into the home too.