Food Planning : Large Scale

-taff

Happy_Sloth said:

I think someone suggested 35g of rice per person? is that really right?  That seems very low ..

I said that but I also amended it with 'or whatever it is' because I don't know what it is. I go by eye or by what I can cup in the palm of my hand so not very scientific.

Happy_Sloth

-taff said:

Happy_Sloth said:

I think someone suggested 35g of rice per person? is that really right?  That seems very low ..

I said that but I also amended it with 'or whatever it is' because I don't know what it is. I go by eye or by what I can cup in the palm of my hand so not very scientific.

hehe i was just concerned that we where eating way to much. 

Happy_Sloth

Ok i have been trying to break down the food we have into evening meals, i'm not worrying about lunches/breakfast i figure they will look after themselves as we have a fair bit of tinned snacks/noodles and we will have leftovers. I'll also try and make at least 1 portion of soup each week. 

So far i have 92 main meals... but at this point we are running out of vegetables and meat and my imagination has run dry.   
The things we still have lots of include.. 

• Dehydrated Onions 
• Tinned sweetcorn 
• Tinned spinach 
• Tinned Tomatos 
• Tinned Mushy Pea's 
• White lentils 
• baked beans 
• Red Lentils 
• Green Lentils 
• Tinned Chickpeas 
• Black Beans 
• Rice 
• Pasta 
• Tinned Potatos 
• Packets Rosti/Gratin
• Barley

Any ideas ... i will have alittle money to buy the odd extra bits to top up but one thing i have realised from this process is that i don't know enough bean/lentil recipes. 

boultdj

Happy_Sloth do you go on youtube? There is a channel called struggle meals and he's been doing a 'rent' due set of meals, a few of them have been lentil and bean based, would that help?

Happy_Sloth

boultdj said:

Happy_Sloth do you go on youtube? There is a channel called struggle meals and he's been doing a 'rent' due set of meals, a few of them have been lentil and bean based, would that help?

yes i'll take a look super! 

littlegreenparrot

On the Guardian food page there is a recipe by Nigel Slater for a lentil and potato pie. 
It looks lovely, a good one for adapting according to what you have in. It was yesterday or today that I saw it, so should be straightforward to find. 

elsiepac

I'm vegan and I make a "cottage pie" but with cooked lentils instead of mince... just boil up some green lentils (best in this dish) and meanwhile cook off your basic onion and garlic base, chuck in any veg that needs using (could chop up some of those tomatoes here!) - like carrots, courgettes, even aubergine or green beans! - saute off, add tinned toms and puree, salt and pepper, herbs and the cooked lentils - top with mash from some of your soft potatoes and bake!  Grate cheese on top if you like

joedenise

I'd recommend Jack Monroe's site www.cookingonabootstrap.com.  She has lot's of vegan & veggie recipes which will use some of your beans and lentils.  My favourite of her recipes is the Bean Goulash.

PipneyJane

On the using up whole lentil front, I’d suggest a Warm French Lentil Salad.  It’s filling, cheap, very French and you can add/increase/change the veg involved as necessary.  I first had it as a starter in a very swish, Beux Arts style restaurant in Paris:

Required Ingredients
2 cups whole lentils (ideally Puy lentils, but use whatever you have)
2-4 spring onion, sliced
1 thinly sliced red pepper (aim for inch long pieces)
2 tablespoons wine vinegar
4 tablespoons olive oil
1 teaspoon Dijon mustard

Optional Ingredients (use any of the following)

2 or 3 thinly sliced radishes
Smoked mackerel fillet, grilled
Leftover meat from a roast, shredded
100g marinated anchovies (the sort sold in vinegar NOT salted)
Rollmops
Fresh spinach leaves, washed well

Method

1. Put the lentils into a bowl, cover with sufficient water to have an inch clearance and soak for an hour.  (If you don’t have time to soak, skip this stage and simmer for 40 minutes instead at stage 2.)
2. Once soaked, drain and place in a saucepan.  Cover with boiling water - again sufficient to have an inch clearance on top - and bring to the boil.  Simmer for 10-15 minutes or until soft. 
3. Meanwhile, make your vinaigrette.  In a blender, place the vinegar, olive oil and mustard.  Blend until combined.  
4. Once the vinaigrette is done, prepare your other ingredients and place in a salad bowl.  (Leave out the spinach but add any meat or fish you are using.)
5. When the lentils are cooked, drain them well and return to the saucepan.  Pour the vinaigrette over the hot lentils and leave for five minutes.
6. After five minutes, pour the lentils and any unabsorbed vinaigrette into the salad bowl and stir well to combine with the other ingredients.
7. Scatter the spinach leaves over your dinner plates, if using, and ladle the lentil salad on top.
8. Enjoy.

Another thought, if you can find mushroom stock cubes or have any dried mushrooms in the house, is to use the whole lentils in a Mushroom & Lentil Soup.  In a saucepan, combine an onion’s worth of dried onion with a cup of whole lentils, two mushroom stock cubes or a handful of dried mushrooms and a litre of water.  Bring to the boil and simmer until the lentils are soft.  Blend until you have a smooth-ish soup.  Season with salt and pepper before serving.  (Yes, you can use 100g fresh mushrooms if you have any.)

HTH

- Pip

ivyleaf

I'm only on Page 2 so far but wanted to say thank you for all the wonderful ideas on this thread!