Reverse Meal Planning

EssexHebridean

Pretty sure the piccalilli recipe we’ve used is the one from the River Cottage Preserves handbook SL - like most things River Cottage it encourages “amendments” to be made, and gives a huge list of veggies to choose from! 

Made soup yesterday from that roasted squash - and oh my was it delicious! A couple of finely chopped onions cooked in the oil from some diced chorizo which I’d cooked off then removed from the pan. Then the squash added in with a veg stock jelly, a tin of coconut milk and the same quantity of water…a couple of teaspoons of smoked paprika, and some salt & pepper…brought to a simmer then blitzed until smooth, a little more water to thin down and finally the cooked chorizo stirred back in. I had a bowl for lunch yesterday, then we polished off the remainder today. We’ve already got plans to make it again too, thanks to MrEH spotting that Al’s were selling off their small Halloween squash for 1p today! 

Cherryfudge

That sounds delicious EH, I have a BNS to use up and all the rest of the ingredients so I'll make a note and try it!

EssexHebridean

It honestly was one of the nicest soups I've ever made I think. The lovely lady we rent the holiday cottage in the Hebrides from was the inspiration for the flavours as she makes a cracking butternut squash and coconut soup for her catering trailer/cafe - I've been thinking for ages I must give something similar a go! 

Cherryfudge

@EssexHebridean - soup duly made and eaten, thanks! I have a note of the recipe to use again.

I slightly overdid the seasoning and underdid the chorizo, but I next time I can adjust that. I'd also blend in the chorizo, but it works as a garnish too.

I spent the afternoon making gingerbread and parkin, which has used up some oddments from the larder and made me very pleased as I intend to do it every Bonfire Night and for years I've been working or otherwise not had time and energy. Thirty years after Mum gave me the parkin recipe, I got to make it again! (I remember the phone call when she gave me it, to make and take to a friend's Bonfire Party. How is that 30 years ago?! Oddly, I bumped into the same friend and had a chat yesterday. Thirty years... eek!  

zafiro1984

EssexHebridean said:

Made soup yesterday from that roasted squash - and oh my was it delicious! 

Thanks EH, that solves the problem of what to do with some of the pumpkin sitting in the kitchen. I had in mind to make pumpkin and ginger pie but there should be enough to do both recipes as it's quite a large one. 

I'm trying to make things from the freezer this side of Christmas to leave a bit of wriggly room later on.
Tonight I'm having roasted veg topped with a bit of cheese and then fruit. DH is having braising steak, mash and veg. There's also a mixed fruit crumble in the wood burner with bits of fruit (redcurrants, blackcurrants, apple, etc) all from the freezer. I may have a bit of that if there's enough. I can't be bothered making custard but I know there's a bit of cream left from the weekend so we'll use that up.

Suffolk_lass

DH went to give blood yesterday and they refused him because his haemoglobin was 3 points short of the 135 they require. We are both shocked and reflected on our recent meals. Far too much quick pasta and too few green vegetable are being consumed. Stand by for an influx of broccoli and spinach, together with using up some lamb offal!

zafiro1984

Suffolk lass. Bit of a shock for your DH, have you considered Vit B12 tabs. My DH had the same problem and was prescribed that.

What are you cooking with your lamb offal?  I do think offal is vastly underrated. I make pate, or liver/bacon casserole with the liver and stuff the hearts with sage and onion stuffing but I'm always open to other new ideas.

EssexHebridean

SL it might be a good idea for him to go to the Drs and get properly checked - his ferritin levels should be checked if his haemaglobin is low - and yes, for a man that is pretty low! Having had my own pretty scary experience with low iron levels a few years back I am now all too aware that this is something that ought to be thoroughly checked! (The ferritin level will confirm whether this is a transient diet-related issue, or whether something else is amiss)

Delighted to hear others are making the squash soup as well - it's such a great flavour, I'm just cross at myself having spent so many years oohing and ahhing over the version Anne makes and not having tried it for myself! 

Last night's pasta used up the roasted home grown tomatoes, plus what may well be the final courgettes of the year. Also the final runner bean - chopped small so that with luck we'd both get some - alas MrEH ended up with all of it! The remainder of last week's mushrooms went in there as well, and the last of the chorizo. 

Tonight is going to be couscous as usual but will be being cooked as swiftly as possible allowing for the horrific Agile prices! MrEH boiled the kettle and filled a flask this morning before it went sky high, so there is already water for the couscous which helps - I'm still debating using the camping stove for everything else, quite honestly! Tomorrow is looking slightly better thank goodness - and we are both in London then too, so will be home a little later anyway, so I think I will stick with my "Plan A" of cheese & mushroom omelette - probably with a sachet of mixed grains between us. 

zafiro1984

Bought a pack of cooking bacon a couple of days ago. I use it in casseroles, quiches and as a crispy topping instead of croutons for soup. I must have struck lucky as the entire pack was back bacon, both thin and thick slices. So tonight, in the woodburner are sausages wrapped in bacon. The couple of bananas in the bowl are starting to go over so they will also go in the woodburner and I know I have some toffee sauce somewhere in the freezer - must start hunting as I just can't remember exactly which shelf....

EssexHebridean

That’s a decent pack of bacon then - I remember when we used to buy those packs always feeling like it was a real win when you got plenty of straight rashers!