Old Style vs the USDA head-to-head challenge...

weezl74

boredofbeingathome wrote: »

...My budget varies between £150-250 a month and that depends on freezer cycle, as in replenishing it. I have never gotten the hang of batch cooking for the freezer as they will eat any quantity i make.

I really understand what you mean, and DH would always helpfully hoover up any leftovers, so I've found that having the thinking of 'I'll make a batch and freeze anything that's left' just wouldn't work.

So I make the batches at a seperate time to when we're going to eat it, then decide 'Right I want to make this into 12 portions of chilli' and then portion it out like this into 6 tubs (1 portion each in each tub!). This was just my solution tho, and I'm sure you could come up with creative ways round it too;). If I've made it just before we eat, I serve us, and the tubs too, and then DH doesn't feel there are any leftovers to hoover up!!!

My solution is a bit more like once a month cooking, but I know it's a bit military for some folks taste!

hev_2

I've turned my back for two secs (okay, about three days) and the thread has grown enormously.

I'm trying to bob in and out to catch up, but can I be cheeky and ask is there any further news on blog and book?

Sorry if I've missed the bleedin' obvious.

shaz_mum_of__2

mama67 wrote: »

Yes Shaz I am, in the end you have to do whats best for you and yours and maybe a bit dearer one weekly might be better but have you tried Pink Pig in Scunny? have heard they do some good stuff.

Yes i have maisie its just round the corner its a bit posh and v expensive the basics potatoes and carrot prices are ok but everything else is a bit "posh deli"

The retraunt is goo though and they have a farm trail(extra)

or there's a little adventure playground and huge sand pit which has outdoor seating so we sometimes just have a coffee and let the kids play

The veg box scheme also supplies them i am gonna try [EMAIL="w@dlands"]w**dlands[/EMAIL] next time and if not happy will carry on supermarket veg buying

Shaz

weezl74

Hiya Hev,

the blog is going to be launched to coincide with the start of the new challenge, on the first. I think I'd be on a sticky wicket with a book, due to copyright and this site. I'll post a linky here on Tuesday!:D

The recipes and thoughts already posted here belong to MSE now. I don't mind this at all, but I'm not sure what I'd put in a book that I haven't already written!!!

Weezl x

shaz_mum_of__2

weezl74 wrote: »

Shaz and mumma67, very interesting thoughts on the veg boxes, Seems good that yours has eggs too shaz, free range ones are worth a fair bit eh?



weezl x

I was hoping i could minimise shopping to a big onlinemonthly Mr T shop and supplement with fresh stuff through a box scheme beginning to realise it might never happen

The eggs were lush though

Shaz:rolleyes:

shaz_mum_of__2

Ceridwen

just found the survival thread i love it see you there

here for those not seen it yet
http://forums.moneysavingexpert.com/showthread.html?p=12046099#post12046099


Shaz

Plum_Pie

Found this recipe yesterday in my 1960s Readers Digest cookbook. Perhaps Weezl could add it to the 'glut of tomatoes' index? I don't think it's been on Old Style before(!)

‘Brown Tom’


6 slices of brown bread
6 rashers of bacon
2 onions
1lb of tomatoes

1. Chop onions finely
2. Mince bacon and bread together into crumbs (food mill, blender or mincer)
3. Slice tomatoes
4. Put a layer of the bacon and bread crumb mix in the bottom of an ovenproof dish
5. Add a layer of onions
6. Add a layer of tomatoes
7. Continue layering until all ingredients are used up - finish with a layer of bacon and bread crumbs.
8. Bake in a hot oven for 40 minutes.

Serve as a main meal or an accompaniment to sausages.

Some tweaks I thought of:
1. Add some sage or rosemary or paprika to the bread/bacon mix.
2. Sprinkle some cheese on top before baking.
3. Substitute chopped tinned tomatoes for fresh in winter.
4. Easy to increase/decrease quantities according to appetite/number of eaters.
5. Sweat onions first/use caramelised onions from freezer
6. Use breadcrumbs from freezer

shaz_mum_of__2

weezl74 wrote: »

The recipes and thoughts already posted here belong to MSE now. I don't mind this at all, but I'm not sure what I'd put in a book that I haven't already written!!!

Weezl x

I had wondered about this too it almost makes me want to not post recipes directly anymore(not really in the spirit of things) but to do a blog and post a link instead , actually i have started a blog but never really done anything with it ...................too busy on here

shaz

boredofbeingathome

If Weezl doesn't mind?

Butternut squash and red pepper soup( adapted from SW recipe, but also on other sites)
I butternut squash
2 red peppers
1onion
olive oil/fry light
2 pints of chicken stock
salt/pepper
4tbsps of low fat fromage frais

Peel, deseed and chop the squash, the same with peppers and grill until tender. Now with red peppers the skin can be a problem, if possible pull it off at this point, don't burn hands though.

Heat oil in pan and chuck in with onion , fry until just starting to go soft then add the chicken stock, bring to boil and reduce to simmer. Cook until veg is pulpy ( i would also season to taste as the flavour of squash varies throughout the year)
Transfer to blender or use hand held one, season and add fromage frais.. If you have any fresh coriander or other fav herb, goes very well on top.Serve with crusty bread..mmmm

Butternut squash and peppers,onions, garlic, mushrooms and any other veg are also nice just chucked in a large dish. Drizzle over olive oil and Mediterranean herbs..cook on medium heat and serve as is or with something else such as chicken

Plum_Pie

Other butter nut squash soup ideas, both of which involve more fat than the recipe above (!)

Try Indian spices - e.g. garlic, cumin, coriander seed, mustard seed, onion seed, ginger or just your favourite curry powder. Fry spices in oil briefly to release flavour, then proceed as for Boredofbeingathome's recipe, substituting yoghurt for fromage frais. Serve with naan!

Very lazy butternut squash soup method:
Cut all veg into rough chunks, sprinkle with oil and seasoning and bake for 40 mins.
Boil up some stock.
Blend veg with stock, in pan with stick blender or in liquidiser.