Reverse Meal Planning

Suffolk_lass

Had a very small lamb joint roasted - trouble is, we have not shopped for nearly three weeks so ended up with red cabbage and carrots (made the carrots a weird colour but lovely flavour!) and some home-grown potatoes roasted - but no greens. I am stupid, I could have picked some rainbow chard or even a bit of broccoli from my running to seed brassicas bed! - we will be having the rest of the lamb this evening with a bit of salad and possibly some potato

ruby_eskimo

Sausage casserole went down really well last night - DH even finished the extra veg I was going to save to put on a jacket potato later on in the week.  

@joedenise I'm really trying to use what we have and I really want to clear out the freezer so I can defrost it before Christmas otherwise I won't be able to get the turkey in there

In the spirit of that, lunch today is going to be a portion of chicken stew from the freezer and dinner is going to be some macaroni cheese, simple but comforting

joedenise

Dinner tonight is some braised steak and onions from the freezer.  Will serve with some mashed potatoes, cabbage which has been in the fridge for a week or so (there will still be half a cabbage left after this!) and some peas.

rtandon27

Hello Mrs SD - fancy seeing you in these parts - I'm usually lurking over on your banish the clutter thread!
I get where you are coming from about the kale - it can be a love it or hate it kind of vegetable.  OH used to be on the hate it side of the fence, where I quite enjoy bitter greens though I'd not say I truly am in love.  OH however has found tricks to take the bitterness away & downplay the harshness!

I'll do my best to paraphrase his long-winded explanation - he's rather chuffed that someone is asking after one of his 'recipes' given that he's an amateur cook.  To start off with, he says, don't even attempt to eat kale on it's own, it's vile!  Also don't eat it raw as this is akin to torture...very well cooked is the way to go...

First step is to thinly slice a sweet red onion or large banana shallot - he uses a mandolin to produce fine rings.  Gently sweat the onion in coconut oil, until it turns soft but not browned.  Add a grated garlic clove at this point so it flavours, but does not burn or turn bitter.  All three of these ingredients add a sweetness to the finished dish.  While the onions are cooking down, destalk the kale & toss those inedible thick stalks in the compost or feed it to the guinea pigs/rabbits (we have neither animal & I don't know where he got this from  ) Layer the destalked leaves on top of each other and roll into a log as if you were hand-rolling a cigar (I don't think he's ever done this either - ) then thinly slice the log so the leaves are in shreds - the thinner the better.  Once the onions are cooked down, add the shreds of kale (between 100g to 200g) and cook down, stiring frequently.  If the pan starts to dry out, add a splash of boiling water as required & let the moisture steam away.  Put a lid on the pan between stirs to keep the heat in & make sure the kale is very well cooked until soft.  [This is one place where his mother's cooking lesson of an over-cooked vegetable comes into it's own!] Give the mixture a taste once cooked and add a generous pinch of salt and if needed a scant pinch of sugar.  Serve on the side of any decent roast joint along with some proper roast spuds.

Mrs_Salad_Dodger

Thank you so, so much rtandon27 👏 Not at all long winded - when I try something new I like lots of detail 😉 The only ingredient I am lacking is coconut oil - so that has been added to my next shopping list. 

Please thank your OH 👏 & as it sounds so delicious & has saved me trawling through the internet I am awarding him a medal 🏅 & will add kale back to the list of vegetables for next years planting - it does grow exceedingly well 😉
I am also sending a medal 🏅 to you for taking the time to post 👏

Thank you both 👏

joedenise

Baked kale is OK too!  Just tear into pieces and place on a baking sheet at about 200 degrees.  Cook for no more than about 10 minutes (need to keep an eye on it after 5 as it burns quickly) - once cooked sprinkle with salt and then eat it like crisps as a snack.

Brambling

I once saw the Irish chef Richard Corrigan on TV and he said we don't cook kale long enough as it is a veg which needs cooking until soft so usually twice as long as we think it should    my HG kale didn't reach the kitchen this year thanks to the cabbage white caterpillars who stripped it overnight    if you're a soup maker you can add it to minestrone soup finely shredded as above cigar rolling instructions and it really adds to the soup. 

My challenge for the next month is using up a very large red cabbage, I wouldn't usually buy one as big but I had a SM delivery this week rather than going myself.  It is a very nice cabbage but twice as big as i would usually have got.  I prefer it to white cabbage when making coleslaw and I also use Delia's recipe for braised red cabbage but I fear I will be pickling it and offloading  sharing some with my sister 

 

Mrs_Salad_Dodger

Thanks joedenise 👏

rtandon27

Brambling - have you ever thought about home-made raw sauerkraut?  It's super easy - shredded cabbage and lots of salt!  I know some folks are wary of ferments, but it's honestly easy and delicious! Lasts a good long time too & good for gut health

{Thank-you for the medals Mrs SD I'll never get one for decluttering, the OH is wondering if something will rub off from your thread & inspire me to get rid of a few pairs of work shoes, given I've only worn sneakers & waterproofs for the past 8 months! - that's a conversation best taken over to yours - lol}

Brambling

Thanks rtandon some homework for me to look up instructions on how to do this