November 25th, 2008 — Dinner, Pantry Challenge, Recipes, Salads and Veg, Thrifty, Veganisable
Kathryn Elliot of Limes & Lycopene is running another Pantry Challenge, inviting readers to rustle up something tasty from a list of staple ingredients.
I wasn’t able to participate last time , and was happy to see the launch of round two until I noticed she’d taken vinegar off the list! No vinegar! And no lemon juice! But I decided to do it anyway, and to do it without buying anything for the meal.
A meal from the pantry can be something knocked up in a few minutes, but that’s not the only way to make something quickly. In this case, I prepared a couple of elements in the morning and assembled it all in just a few minutes at night.
Here’s the ingredients list, with the ones I used in bold:
Mograbieh Dinner Salad
1. Olive oil
2. Tinned tomatoes
3. Tinned legumes or beans
4. Soy sauce
5. Frozen vegetables
7. Pasta or rice
8. Tinned fish
12. Meat from the freezer
13. Fresh onions
14. One spice or spice mix
15. One dried herb or herb mix
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July 27th, 2008 — Dinner, Feeding people, Food for Babies and Children, Recipes, Salads and Veg, Veganisable, Vegetarian and Vegan
Rachel of Thus Bakes Zarathustra is presently sojourning with a bunch of Yankee pointyheads in pursuit of her PhD. Writing at TBZ’s previous incarnation she said:
… The thing is the next day I came home from the library starving and sick of books, and there was a bowl of carrot and avocado salad in the fridge and this cake, and I ate it and I felt a rush of righteous maturity akin to flossing my teeth or getting a pap smear.
We all need that feeling sometimes, don’t we?
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June 22nd, 2008 — Eating local, Food for Babies and Children, Lunch, One Dish Meals, Recipes, Salads and Veg, Veganisable
Five weeks now without a car, although the insurance company promises me it’ll be fixed on Wednesday. Promises, promises.
Having no car, even in Canberra, even in winter, has been absolutely fine until this last week when I’d already been sick for a week when both the kids got really crook. Bit of a bugger walking a five year old home from the doctor and having to wait while he vomits because he’s been coughing so hard. Could be worse, of course, as no-one has cancer (we hope) and everyone has all their limbs, but I felt sorry for the little bugger all the same.
So on Saturday morning I pounced on my dear friend Steevy when he dropped by IN HIS CAR and inveigled him into taking us to Choku Bai Jo. It was lovely to see Cristy, Paul and Lily there, even though I had to confess that I was buying a bunch of baby turnips just because they were tiny! (the largest nearly an inch wide) and cute! although I had no idea what I was going to do with them.
Pasta with baby turnips, bacon and turnip greens
This needs about 10 minutes preparation time and up to 15 minutes to cook, depending on the pasta you choose (wholemeal spirals for us). Will serve 3 adults or 2 adults and two kids.
1 bunch baby turnips, washed thoroughly with the greens cut into 3-4 cm lengths.
2 rashers bacon
2 cloves garlic, crushed or finely chopped
fresh flat leaf parsley, finely chopped
toasted walnut fragments
romano cheese, grated finely
a sturdy pasta that you like
Put on a big pot of water to boil.
I’d planned to leave a little of the stems on the turnip bulbs, Japanese-style but was defeated by the tiny grit filled folds of stem and cleanly beheaded them before slicing each one into two or three thick slices. Go with whatever you’ve got the patience for.
Parboil the turnips for a minute or so and retrieve them. Add the turnip greens to the pot for just a minute and drain them, then add salt and the pasta to the pot.
Chop the bacon into 1 cm slices and fry gently. I only had that poxy flabby packet bacon – thanks, Dad – so cooked it veerrrrrrry slowly until it had crisped gently and then splashed on some some Camellia Oil. I have fallen in love with Camellia Oil thanks (again) to Fuchsia Dunlop – it’s earthy, peppery and delicious. Add in the crushed garlic and turnips and after a few minutes stir through the greens. In just a minute the pasta will be ready, and you can throw some in the pan.
Serve in a nice deep bowl, and sprinkle generously with parsley and walnuts and a bit less generously with cheese and pepper. The turnips are mellow and subtle, the greens are zingy and delicious and the pasta gives you enough energy to chase children all afternoon. Ann, you may omit the bacon, but then you’d want to add some salt.
So now I have to work out what to do with the cavolo nero (aka Tuscan kale, black kale or dinosaur kale) that was the other thing I couldn’t resist …
June 9th, 2008 — Dinner, Entertaining, Notices and Announcements, Recipes, Vegetarian and Vegan
Nothing like inviting people around for soup on a chill Autumnal evening. Knowing that you’ve invited foodies adds a bit of pressure, but I chose soups that had been tried and praised before, so the only pressure was to cook them well: Lamb Shank & Penne Soup, and Spinach & Dahl Soup.
The Lamb Shank soup comes from one of those generic newsagent cookbooks: the Family Circle Pasta & Noodles Book. I’ve been trying to remember when I got this, and whether I inherited it from my mother when she had a clean-out, or whether I bought it from a garage sale. It’s quite a dull book, but there’s a couple of winner recipes that I’ve discovered and treasured. This is one of them.
The Spinach & Dahl soup was bought as a packet mix of spices produced by a fab little family company called The Saucy Spice Co., based in Pambula on the Far South Coast of NSW. They peddle online, but also have a stall at the Canberra Bus Depot Markets every Sunday. I highly recommend their spice mixes. They buy fresh supplies, and their simple packages are always marked with a use-by date so that they are never stale (unless you stash them in the back of a cupboard and forget them).
They sell packages of spice mixes for specific recipes, and you provide the rest of the ingredients. The ingredients needed are listed on the label, but the actual recipe is inside the packet. Their curries and soups are superb. I can’t include the recipe for the Dahl soup here, mainly because they tell you which spices they’ve used, but not the quantities, so I encourage you to buy a packet or two of their wares and enjoy. The heat of each recipe is always indicated, and they have some fantastic mild recipes that kids will love. I highly recommend their Javanese Chicken, my son loves it.
The Dahl soup needed blending at the 2/3 point of cooking, and I’d given my stab blender away to my mother years ago, once I’d stopped making my own baby food. I just never seem to need one. So I asked Zoe to bring hers… talk about the awesome power of the blend! It had a life of its own, with scary suction action…
I forgot to take a photo of the finished soup on the night, but I managed to catch one of the bowls when we had leftovers a couple of nights later:
Yum! Coriander garnish, and we added yogurt on the leftover bowl (both of which, stupidly, I forgot to offer during the dinner party. Sorry guys.) There’s a drip on the bowl, too, for which you can mentally slap me on the wrist.
Now, the Lamb Shank Soup. I’ve been promising Zoe this recipe for years. Here it is.
PENNE, PEA AND LAMB SHANK SOUP
Prep time: 15 mins
Cooking time: 1 hour, 15 mins
Serves 6 (just)
2 tablespoons olive oil
3 lamb shanks (about 1 kg), well trimmed of fat
2 medium onions, cut into strips
1/4 cup dry red wine
1/2 teaspoon cracked black peppercorns
1/2 teaspoon cumin seeds
1 whole cinnamon stick
1 dried bayleaf (I used fresh)
4 cups water (I added more later)
2 tablespoons soy sauce
2 tablespoons tomato paste
1 cup penne pasta
1 cup fresh or frozen peas
1 cup fresh or frozen broad beans
1 clove garlic, crushed
1. Heat oil in pan. Add lamb, cook over high heat for about 3 minutes each side or until well browned. Remove from pan, drain on absorbent paper.
2. Add onions to pan, cook over medium heat for about 3 mins or until well browned.
(This browning of meat and onion is essential, because it dictates the colour of the soup. It becomes a lovely rich brown soup instead of a pale broth.)
2 (cont) Return lamb to pan, add wine, peppercorns, cumin, cinnamon, bay leaf and water; bring to boil. Reduce heat, simmer covered, 1 hour or until lamb is tender.
3. Remove lamb from pan, discard bay leaf and cinnamon stick from stock. Add soy sauce and tomato paste to pan, stir until combined. Bring to boil, add pasta, simmer, covered, 5 minutes, stirring occasionally.
4. meanwhile, cut lamb into bite-sized pieces; discard bones. Return lamb, peas and broad beans to pan, simmer, covered, a further 5 minutes or until pasta is al dente. Stir in crushed garlic just before serving.
Yum! I forgot to photograph this one before serving as well, so here is the cookbook version, followed by the result of happy eating:
May 18th, 2008 — Bachelor Fare
One of my favourites and I feel an excellent example of bachelor cooking at its best. Why? Because it works as a v. tasty and stylish addition to a romantic candlelit dinner on the balcony or as comfort food spooned right out of the saucepan while watching “Enter The Dragon” in your undergarments. And like most bachelors of independent means, it’s rich and thick. Also you only have to wash up one saucepan and two or three utensils afterwards. (Anyone who gets round to inventing a combination clothes and dishwasher has got my dollar.)
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May 7th, 2008 — Dinner, Eating local, Food for Babies and Children, Recipes
I’m conscious that I haven’t posted much yet about what or how I cook – bit of an oversight, really. This was last night’s dinner – trimmed lamb chops marinated for a couple of hours, cooked in a grill pan and served in flatbread with mixed greens (the leftovers from my Choku Bai Jo shop ten days ago – still crisp and fresh), red chilli oil and a sesame sauce.
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