Reverse Meal Planning

CCW007

Chicken canned - the chunks came out really well and will store.  I did some breasts wrapped in bacon but only put one breast in each jar which wasn't full enough so didn't produce enough stock to store them.  So OH will be having hunter's chicken one day and chicken and bacon risotto another day.  Will freeze the last two.

First time canning and the chicken was very cheap so worth experimenting and I know for next time to put two breasts in a jar!

joedenise

How do you do the canning @CCW007?  Not something I've ever done but could be useful for storing stuff when the freezers are full!  I'm hoping to get rid of my outside freezers (2 under counter size) as they take up a lot of room in our small garden and also use quite a lot of electric to run so could give us a bit more room in the garden and cut the electric bill all in one go!

Suffolk_lass

I've never frozen avocado - I guess that is because it never gets to that point here. We have four joints (all boned) from the leg of lamb. Cut the smallest into two fillet "steaks" for last night. I will cook two in the slow cooker today, one for slow roast, the other for cold. I suspect I will make curry with the last one. I found two bags of chicken thighs (6 each) and several (at least four) portioned packs of chipolatas. I will roast some chipolatas in with garden veg one night this week.

Our first tromboncino are ready now

rtandon27

Suffolk_lass said:

...Our first tromboncino are ready now...

ooooo - I had to look that one up SL!  Who knew squash came in such interesting shapes?  Are they as easy to grow as courgettes?

...everyday is a school day around here!

Primrose

Yes, they're easy to grow but they need a fertile soil and take up A LOT of growing space so will quite happily take over most of your vegetable plot !  .  I think the creamy beige skinned butternut squash is probably one of the most popular varieties.  They are excellent keepers  and once the skin has hardened off they will store safely in a cool garage for several months.   Excellent roasted or for making soup.. .

ruby_eskimo

Afternoon all. 

@rtandon27 I find a lot of Korean dishes are actually really easy to make.  I use this bulgogi marinade that I whizz up in a blender and then just chop up a steak or a chicken breast and marinate in it.  I find the recipe makes enough that I can freeze half of the marinade for a later meal.  Just chuck your meat of choice in for a few hours and then fry over a high heat quickly.  The biminbap itself again is easy - the whole idea is it's a rice bowl that helps you use up leftovers in your fridge (mainly the vegetable banchan side dishes traditionally).  So this week I cooked some rice, added the cooked bulgogi beef and then a pile of salad leaves, some julienned carrot, lightly fried courgette and then topped with a fried egg.  I also had some of my homemade kimchi on the side as well as half a lonely pepper that I chopped up and mixed with some soy sauce, rice vinegar and sesame oil and then used the last of my cucumber with half an onion and some more carrot to make cucumber kimchi too, which I did while the rice and beef were cooking.

Tonight I'm just having a jacket potato to use up the last one in the cupboard before DH digs up our latest potato crop - have warned him that potatoes will feature heavily over the next few weeks but he seems ok with that.

Suffolk_lass

Primrose said:

Yes, they're easy to grow but they need a fertile soil and take up A LOT of growing space so will quite happily take over most of your vegetable plot !  .  I think the creamy beige skinned butternut squash is probably one of the most popular varieties.  They are excellent keepers  and once the skin has hardened off they will store safely in a cool garage for several months.   Excellent roasted or for making soup.. .

I said that without moving my lip...

We are growing them on a vertical frame so they take up little more than a runner bean and unless the growing fruits get tangled on horizontal poles they are easy to grow nice straight-ish trombones.

They are rather nice just chopped and steamed when they are young.

ruby_eskimo

Tonight we're having a sausage tray bake to use up a couple of peppers and half a sad red onion from the fridge, alongside some of DH's homegrown potatoes.  Will serve alongside a salad or broccoli, depending on what greenery DH prefers this evening.

joedenise

Freezer dive for dinner tonight and have come up with beef bourguignon and butternut squash which I'll mash instead of potatoes.

Have got some chicken thighs out for tomorrow night so they're in the fridge defrosting.

rtandon27

Grocery delivery today, so our weekly salmon fix!  I completely forgot to share the recipe last time so here goes...

For 500g salmon (4 fillets), marinade in 1/2 cup soy sauce (we like the dark stuff), 1 teaspoon lemon juice, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground black pepper. Marinade from 5-15 mins - OH says it's for as long as it takes him to scrub the new potatoes. Place on a parchment lined cookie sheet & bake at 170 degrees for about 20 minutes.  Remove from the oven and let sit 5 mins - serve with boiled potatoes & pan fried green veg of your choice.