Cooking for one (Mark Three)

caronc

mcculloch29 wrote: »

My appetite varies a lot, from wanting to eat everything in sight, to not really wanting food at all, and I'm in light eating mode at the moment. That makes me sound a bit unbalanced, but it's very normal for me. I don't eat everything in sight when I feel like that, incidentally. I just take a bit more filling. I listen to my body, and things generally run better when I do. A little bit of cheese and a couple of oatcakes today.

On the weekend I posted a suggestion of making cheese and bacon wraps out of puff pastry on the Aldi Shoppers FB page, and with all the ingredients to hand, the result was inevitable.
They were very, very nice, though the bacon (from Heron) was very salty indeed. It was Irish 'cooking' bacon, i.e. bacon for use in recipes, not rashers. Unusually, it was all smallish bits of rashers. You never know what you will get in these kilo packs of bacon, lately it had been big, big chunks of gammon and bacon chops. The bits are actually much better for wraps. Fantastic value, at £1.29 a kilo.

Oh they sound good:). I sometimes get the Tesco cooking bacon great for soup etc.

Hollyharvey

I've done some batch cooking for the freezer today. Three portions of spaghetti bolognese, four of beef bourguignon and three of chilli.

I'm going to have one portion of chilli for dinner tonight with some rice and salad and will have a portion of beef bourguignon for dinner tomorrow.

Lunch was a tuna mayo sandwich again .

I had porridge for breakfast this morning with a banana for a change.

I've also had a couple of chocolate biscuits during the course of the day as well . Interesting how I never seem to mind having chocolate biscuits that need using up because I'm CFO .

suki1964

PasturesNew wrote: »

You lot eat some funny old stuff

I'm starving, I'll probably do toast for breakfast as that's quickest/easiest. Whether I add beans to that will be decided right at the last minute....

I don't

Today I had half a ham sandwich at 9am, then the other half and a small bag of crisps at 12pm

And when I say small, I mean minute. I doubt the potato used was bigger then a walnut !!

[Deleted User]

my mother used to get bacon bits (50s) and they would either be fried down to crispy pieces in fat or fried first and mixed with egg to scramble. The first one was allowed to get cold and firm and was gorgeous spread between two slices of bread, we were very poor. The one with egg was lovely also between two slices of bread. Filling, protein and energy for all of us

I love my pressure cooker, I used the family sized one now and added a tin of haricots to the turkey casserole, celeriac, peas onion and spices. It made 5 large portions, I must remember to get hungry before I eat them and no extra veg required. 35 minutes from start of heating to finished de-pressured and thickened with chicken gravy granules. Oh yum and very tasty

wort

Money- next time just freeze the cheese especially parmesan, grate it first, then add to pizzas pasta, or cheese sauce.

Been for my spa day today with dd2, paid for by dd1. It included afternoon tea, mine was gluten free tuna and lettuce/cheese and tomato sandwiches, and meringue with whipped cream raspberries and raspberry puree. There was fudge , truffles (ate 2 ) and nougat. Needless to say I couldn't eat it all.
Just had hm gf pizza, peppers chilli s, onion, mushrooms, chicken,and cheese.
Going to my friends shortly, for a catch up.
The weather is atrocious, hail and sleet, high winds. Just feel like hibernating! !

meg72

karcher wrote: »

I'm back with a question re mince...please if I may...

I C'dFO a bolognese the other day but didn't eat it so froze it in portions (I may not have eaten it, but it's a start; at least I cooked and I bulked it out with lots of veg ).

Now you can buy SM frozen meals (lasagne for eg) bung it in the microwave and 10 mins later, after a rest, it's done.

So can my bolognese be cooked the same way? I put it on to defrost but 10 mins later it was still frozen!

Can I not just zap it for 10 mins or so at full power?

I want to eat some proper food so I'm striking whilst the iron is hot iyswim

Thanks in advance

You sure can. I deliberately make 4 portions of bolognese to have 3 in freezer for nuking on CBA days lol get a lo of those lately Do the same with chilli con carne and lasagne. Its my absolute favourite batch cook. Cheap too my 12 meals usually come in around 50p each.

meg72

[QUOTE=Wednesday2000;73723541

I'm going to make a red lentil spread again and have it on toast. That was delish............Quote.

Would love your receipe for this please. I am going to London next month to visit student granddaughter and want to take her a homemade hamper. Shes a veggie so I am struggling for ideas.

Wednesday2000

meg72 wrote: »

[QUOTE=Wednesday2000;73723541

I'm going to make a red lentil spread again and have it on toast. That was delish............Quote.

Would love your receipe for this please. I am going to London next month to visit student granddaughter and want to take her a homemade hamper. Shes a veggie so I am struggling for ideas.

Oh, it was really simple. I just saw it in a cholesterol lowering thing. I think I posted it earlier on the thread. Can't seem to find it.

It was just cooked lentils with olive oil, garlic (I used garlic puree) dried herbs, salt and pepper and fresh lemon juice. I used some vinegar too. You leave it for a while and then the flavour sticks to the lentils. I added some finely chopped spring onions today. It would probably be nice on crackers with olives, houmous and falafel.:)

caronc

Hollyharvey wrote: »

I've done some batch cooking for the freezer today. Three portions of spaghetti bolognese, four of beef bourguignon and three of chilli.

I'm going to have one portion of chilli for dinner tonight with some rice and salad and will have a portion of beef bourguignon for dinner tomorrow.

Lunch was a tuna mayo sandwich again .

I had porridge for breakfast this morning with a banana for a change.

I've also had a couple of chocolate biscuits during the course of the day as well . Interesting how I never seem to mind having chocolate biscuits that need using up because I'm CFO .

kittie wrote: »

my mother used to get bacon bits (50s) and they would either be fried down to crispy pieces in fat or fried first and mixed with egg to scramble. The first one was allowed to get cold and firm and was gorgeous spread between two slices of bread, we were very poor. The one with egg was lovely also between two slices of bread. Filling, protein and energy for all of us

I love my pressure cooker, I used the family sized one now and added a tin of haricots to the turkey casserole, celeriac, peas onion and spices. It made 5 large portions, I must remember to get hungry before I eat them and no extra veg required. 35 minutes from start of heating to finished de-pressured and thickened with chicken gravy granules. Oh yum and very tasty

Sounds as though lots of CFO batch cooking going on:). I really must give me pressure cooker more use. I've a portion of the red cabbage/bratwurst to freeze and should have a couple of portions of spiced chicken and lentils for the freezer to after tonight's meal. I've taken mince out of the freezer to make bolognaise sauce to have on Thursday which will give spares for the freezer. Between these that should give me some choices on the HM ready meals if I need one.:)

moneyistooshorttomention

Wednesday2000 wrote: »

meg72 wrote: »

Oh, it was really simple. I just saw it in a cholesterol lowering thing. I think I posted it earlier on the thread. Can't seem to find it.

It was just cooked lentils with olive oil, garlic (I used garlic puree) dried herbs, salt and pepper and fresh lemon juice. I used some vinegar too. You leave it for a while and then the flavour sticks to the lentils. I added some finely chopped spring onions today. It would probably be nice on crackers with olives, houmous and falafel.:)

Sounds nice to me:)

Guess the vinegar you mean is white wine vinegar? I say that because I've currently got in white wine vinegar, red wine vinegar, cider vinegar, balsamic vinegar, rice vinegar, malt vinegar - and hence I get a bit confused if someone says "vinegar" as to which one I'm supposed to use....

I've now tried the cauliflower, feta cheese, etc, etc thing for dinner and served with a baked wotever-posh-mushroom- it-was dinner and it wasnt bad. Had to make one or two minor alterations - ie a bit more liquid (used a bit of vegetable stock) and cooked it that bit longer. But admits to it being a glass (or two....:o) of wine evening - as I'm currently feeling a bit "scared" re tradesperson turning up here tomorrow re work on this house scenario (long story to do with electrics). I do struggle with the "woman on own dealing with tradespeople" scenario here....:( and just how little I know about it all....(errrm...well I wouldnt would I I guess - considering I've been an office worker throughout my life to date......).

But that's sorta alternating with today's meeting of a group I'm in here - where I am interested to see whether things will go the way I think they will here....time will tell.....