Prepping: the new world...

maisie_cat

Wraithlady said:

My recipe for 'forcemeat' stuffing (from a 1923 recipe book) is probably as easy as opening a packet - all it is is breadcrumbs, herbs, lemon zest, seasoning and an egg (and maybe some liquid if you want it softer).

I have variously made it with white bread, brown bread and sourdough and the lovely thing is, you can adapt it to whatever herbs/bread products and seasoning you have/prefer. I tend to whizz a generous portion of herbs with the bread being crumbed so we get bright green stuffing and OH is fond of pepper so put loads in, but it tastes vastly better than a packet. 

Excellent, I whizz end bits of bread and have a breadcrumbs container in the freezer, I make a poultry seasoning in larger quantities for canning but chuck that into breadcrumbs, egg and you have stuffing/vegballs or the base for meatballs/meatloaf. 

MrsCD

Have you all gone on holiday?
I've been doing an inventory of my freezer to see what meals I can make to use it all up. What's everyone up to?

London_1

Not yet I'm away on Friday but have been eating from the fridge and freezer and the fridge is almost empty so no wastage.The freezer is getting a bit more wriggle room and I sorted it out at the weekend and found lots of forgotten  stuff.I also made 6 individual shepard's pies and froze them to use up the spuds in my veg box so they didn't get binned . I snaffled a beef stroganoff ready meal from Waitrose food hall yesterday for 99p reduced from over £3 odd so thats todays dinner sorted and tomorrow I'm at DDs for dinner, and away Friday morning until mid July I made a list for shopping for when I come home as I want to get lots of bits in as I shall be possibly going into hospital for an operation after my holidays so want to make sure I have enough stuff to have easy to cook meals with when I come out again, minus "dora -the -drain' hopefully .

Tinned stuff is slowly being run down to reasonable levels as I had far too much stuff stashed away.I'm going to work on the three factor One in use One put away and one for 'to-be-used' within a month I counted and seemed to have accrued about 20 tins of chopped tomatoes simply because every time I shopped if I saw them on offer I'd think "oh better get them just in case "

Sorting through the food stash it was great fun as I kept thinking Oh I'd forgotten about those so my aim this summer is to get the food cupboards down to a reasonable level. I have 6 cupboards in my kitchen stuffed with tins of goodness know whats. by using them up I'm actually cutting down on having to go shopping quite so much and now just buy essentials that I've run out of .
Surplus food budget cash is going into 'Christmas fund' and a separate pot of cash will come in handy come December I got a brilliant pasta sauce recipe from my eldest granddaughter so I'm going to make up some portions of that to use up the tinned tomato food mountain it will then be frozen for use later.
May have to donate the pickled gherkins, as why I bought them I've no idea, as I don't even like them  
Ah well onwards and upwards folks 


JackieO xx

joedenise

What pasta sauce recipe @London_1 is it?  Could you please share with us?

Farway

London_1 said:

I counted and seemed to have accrued about 20 tins of chopped tomatoes simply because every time I shopped if I saw them on offer I'd think "oh better get them just in case "

JackieO xx

There's another thread about the price of tinned toms rocketing upwards, so your pile is probably paying better returns than money in a bank

A good reason for prepping

willow_loulou

Does anyone have a recommendation for micro green seeds. I’ve finally produced amaranth and cress (great combination) so want more seeds but holy heck some are expensive! I’m going to grow a few on to see if can grow my own but in the meantime I need more. Thanks 😊 

MrsCD

Have a fantastic holiday, Jackie, and come back all ready and prepared for your op. 😊

London_1

joedenise said:

What pasta sauce recipe @London_1 is it?  Could you please share with us?

Tommy's pasta sauce mix

a pack of pork sausage meat  ( you can buy a roll of it for about £2.00 in the supermarket) minced up ( you can alternatively use 250 -300 gms minced beef if you prefer.
Either are nice.The meat cooks down, and is so much nicer than the jars of stuff and you get a good bit more for your cash .I guess if you have a surplus of sausages in stock you could strip the meat out of the skins

half a tube of tomato puree
1 diced onion
1 tin of chopped tomato
1 carton of Passata
a good handful of italian, or mixed herbs
pinch of sugar
splash of worcester sauce  (optional)1 chicken stock cube

Method :  
fry off minced sausage meat /minced beef and diced oinion add tomato puree and stir to coat meat and onions.
add herbs and chopped tomatoes and passata.
stir in
add crumbled up stock cubistic until dissolved. I add a dollop of either garlic puree or lazy garlic
add splash of Worcester sauce simmer for an hour stir occasionally. I guess to save a bit more you can bung it all into a slow cooker to cook gently for several hours
Once cooked taste to see if you need any extra seasoning.pepper sauce etc

Once cold portion up I use small pots with lids and it will give me enough per pot for 75/100 grams of pasta so when I take a pot out and defrost its more than enough just for a quick pasta meal for me 
My granddaughters OH makes this and its absolutely gorgeous, when every Tommy makes some she always pots up some spare for me in case I don't have any in the freezer. My two little great granddaughters adore their Dads' pasta and mop any spare sauce up with bread

JackieO xx

joedenise

Thanks Jackie.  Have a great holiday.

YoungBlueEyes

Jeez that sounds delicious Jackie, I'm swopping my recipe for yours! Yum