Reverse Meal Planning

Brambling

rtandon27 said:

Hello folks - anyone have a favorite way to use up a fairly large fennel? - I have a couple of recipes for various tarts but could do with a bit of creative inspiration!

  I love it roasted with lots of black pepper but when I have a little more time this recipe for lamb meatballs and braised fennel is really nice
https://www.theguardian.com/lifeandstyle/2018/jun/09/yotam-ottolenghi-lamb-recipes

for salads I slice it very fine add chopped parsley and make a light dressing from lemon juice.  

It works well finely chopped and sweated with onions or leeks in a seafood risotto this one is a microwave recipe 

https://www.bbcgoodfood.com/recipes/easiest-ever-seafood-risotto

I know it's not the weather for soup but it's a nice addition to minestrone soup, I often finely chop the stalks for it

greenbee

rtandon27 said:

Hello folks - anyone have a favorite way to use up a fairly large fennel? - I have a couple of recipes for various tarts but could do with a bit of creative inspiration!

Traybake - shallots/onion, fennel (both sliced) in a roasting tin, toss with olive oil, salt & pepper. Put chicken thighs on top and roast.  Or fennel gratin with lots of cream - a kind of low-carb dauphinois!

rtandon27

oooo - thank you both for the ideas - sometimes the creative juices just won't flow - those are great recipes - I'll chat with OH and see which one strikes his fancy!

ruby_eskimo

greenbee said:

rtandon27 said:

Hello folks - anyone have a favorite way to use up a fairly large fennel? - I have a couple of recipes for various tarts but could do with a bit of creative inspiration!

Traybake - shallots/onion, fennel (both sliced) in a roasting tin, toss with olive oil, salt & pepper. Put chicken thighs on top and roast.  Or fennel gratin with lots of cream - a kind of low-carb dauphinois!

I was going to suggest a gratin as well - it's pretty much the only way I can get DH to eat a lot of veg; by smothering it in cream and cheese 😂

We have a glut of pak choi in the garden that needs to be used up today so trying something different and having a Japanese duck rice bowl.  I've never actually cooked duck but have a couple of legs to roast in the oven and I've got a recipe for a nice marinade to go with it, plus we can use up some pickles and the last of the carrots in the bowl too.

ruby_eskimo

Morning all.  Having a chinese style chicken curry for dinner using a batch of sauce from the freezer.  Lunch is a salad with sausages leftover from a BBQ yesterday.  Lots of using stuff up planned this week!

rtandon27

Leeks feature heavily in our reverse weekly meal plan - we have nine stored in vases and they have doubled in size!

greent

rtandon27 said:

Leeks feature heavily in our reverse weekly meal plan - we have nine stored in vases and they have doubled in size!

😲😆

Leftovers featuring heavily here for a few days - and I need to do something with a very watery 'curry' that DS3 made at school - worst case scenario I shall just fish the chicken out, but I shall ideally look to reduce it and add some more spices and veg- it's really not appetising in its current form....

Frugalista

greent said:

Leftovers featuring heavily here for a few days - and I need to do something with a very watery 'curry' that DS3 made at school - worst case scenario I shall just fish the chicken out, but I shall ideally look to reduce it and add some more spices and veg- it's really not appetising in its current form....

You could try adding red lentils to thicken it up and some more spices.

Suffolk_lass

Used up the mince our son asked me to get out of the freezer for him last week - just in time - made some sort of fridge ragou, using up the smoked bacon too - penne stirred through and grated cheese on top with half for tonight too!

rtandon27

A third of our leeks used up in lentil, mushroom, leek & feta crumble and served with a couple of coddled eggs.  An old standby we have not made in some time & had forgotten how tasty it is!  Two portions left for lunch tomorrow.

Tonight featues another dinner that will use up leeks and also the last of our frozen pork shoulder steaks.