April 5, 2017 at 1:16 pm #17605
I was scarily close to an empty freezer but was lucky in MrM yesterday (half price gammon shank, lamb shoulders, lamb cubes and pork shoulder) and in the big co-op today (half price lamb mince, beef mince, salmon and chicken breasts).April 6, 2017 at 2:18 pm #17609
Bacon is now finished. Roast veg with bacon for breakfast. I LOVE roast veg for breakfast. Must do it more often.April 8, 2017 at 4:45 pm #17622
After threee days of decent food but no thinking or planning it seemed a shame not to make an effort so last night was (reduced obviously) herb crusted rack of lamb, herby potatoes (cream/milk/garlic/herb infused for an hour, then pour over sliced potatoes that have been boiled for 5 mins, bake for 20) with sauté green veg and fennel, with a roast tomato drizzle. It was rather good if I do say so myself.
Should have had visitors today so a chicken out and roasted ready for cold with salad. Also made a mixed fruit crumble tray bake with some of the ancient mixed fruit from the freezer. They didn’t arrive so we are having chicken salad for dinner.
The fridge is solid with veg. Must eat some of them…
April 9, 2017 at 9:59 am #17626
- This reply was modified 2 weeks, 6 days ago by hex.
I find the roast veg for breakfast really helps with upping the veg intake and reducing fridge congestion. This morning was egg baked in spinach, roasted toms, red pepper, PSB and mushrooms.
When I need a break from outside i’m going to make up a batch of salads – grated carrot and beetroot, red cabbage slaw, spiralised courgette, radishes, and find something to do with the kohl rabi and aubergine. hopefully that lot plus leftovers will keep me going until I head off to my mum’s for Easter (taking my veg box with me) as I’ve cancelled the recipe box this week. I have plenty of pulses and carbs, and there are peas, fruit for smoothies, avocados and soya beans in the freezer. And lots of eggs.April 9, 2017 at 7:44 pm #17636
Made salads at lunchtime (red cabbage slaw included kohl rabi, beetroot & carrot salad, puy lentil, onion & olive salade) and had a bit of each with tabbouleh, half a frozen avocado mashed with garlic & lime juice and a couple of meatballs & some tzatziki left over from last night. It was delicious, and the fridge is now full of salads.
Busy day, so supper was the last (definitely!) fish parcel which I was delighted to discover under some other stuff in the freezer, supplemented with the last of the red kale. Must get something out for tomorrow’s supper…April 9, 2017 at 11:28 pm #17638
With everything going on, have lost sight of using up the red lentils etc. Had pre-cooked puy lentils and quinoa with salad for lunch today which were from the emergency stores. Will have a go at the red lentils this week and freeze a few portions of whatever I make to keep OH eating healthily on the days he’s away from home.April 11, 2017 at 1:07 pm #17647
Carrot and lentil soup is a good way to use up red lentils if you need something quick, easy, healthy and filling for him.
I’m using up the lentils I cooked and froze at the moment, and some of the grains.
Lunchtime salads are still going well. Red cabbage slaw will last till I go away, as will carrot & beetroot. Tabbouleh is now finished, and I made another lentil/spring onion/olive salad (green olives BBE Dec 2015) and then added some tuna as there are (were) two tins that have been lurking. I’ll have the other half of this tin tomorrow.
Fridge is looking empty, freezer isn’t full, and cupboards are starting to have space.April 11, 2017 at 5:21 pm #17648
Made g/f pizza bases out of gram and buckwheat flour. Will definitely have again but will make slightly differently. Haven’t used Christmas present electric spiralizer yet so may have a go tomorrow at making something with courgetti and red lentils plus use some of open tin of tomatoes. Leftover pizza tonight.
April 11, 2017 at 7:22 pm #17651
- This reply was modified 2 weeks, 3 days ago by oceanspirit.
Discovered that I’d taken roast veg out of the freezer for supper… think I could have done with some protein but its too late now… have added sweetcorn and frozen peas and half a beef stockpot and some water to the spelt I defrosted to have with it.
Nasty tesco instant coffee should be finished tomorrow morning, and the jar can join those waiting to go to the bottle bank.
Finished up some not particularly nice shower gel the other day, so rationalisation is continuing elsewhere too.April 12, 2017 at 9:01 pm #17656
Coffee finished. Jars are all in the bottle bank. Now need to start working on the herbal tea stocks…April 17, 2017 at 11:50 am #17670
I still have a mountain of coffee beans from our last France trip. Probably not a bad thing given the exchange rate. This lot worked out at £3.50 per KG, cant see it even being close to that this time.
Lots of reasonable priced veg bought and (mostly) eaten. Beef, chicken, lamb shoulder, lamb mince and salmon used from freezer stocks.April 17, 2017 at 7:59 pm #17676
Congrats on the veg consumption…April 20, 2017 at 5:31 pm #17692
It isn’t good for you I tell you – least I have weighed in a long time.
We have had roasted cauliflower with garlic and rosemary a couple of times this week and sadly have now had to add that to the veg that doesn’t agree with me list.
Tonight we are having some reduced pork. I left it to dry for a couple of hours before using a stanley knife to cut more lines, and then rubbed in some nice sea salt in the hope of good crackling for once. Not something I have ever managed to make well. OH isn’t keen on pork but its nice to have something different every so often. DS1 liked the test bit earlier so it is now having a nice rest till OH gets back.
Our default at the minute is palm sized protein with lots of veg or salad as OH wants to shift some weight ahead of our break. It gets a bit predictable hence all the veg recipe experimentation.April 21, 2017 at 1:57 pm #17698
Chicken curry last night – two decent portions, quite a bit of rice and a bit of chicken left.
HUGE salad for lunch today (left over defrosted BNS mash; spiralised courgette, bulghar wheat, puy lentils with onion and green olives, grated carrot with sesame oil & seeds, tomato and basil, radishes, a bit of fennel and some goats’ cheese). Last of the goats’ cheese out of the freezer.
I need to sort out the freezer again. Not much in there, but I need to know what it is and consider whether I need to restock with a bit of meat and cheese. The problem with not ever going shopping is not ever seeing anything reduced… maybe I need to fit in a coop trip at some point. But only if passing … not a special trip.
In today were 3 reduced bananas from the village shop. Probably the same as full price anywhere else, but I do get to walk there!April 21, 2017 at 7:25 pm #17700
Went to coop (needed to get out of the house).
No broccoli here either. Hex has clearly caused a country-wide shortage. Or broccoli growers are in shock…
5 x minute steaks, 6 portions of salmon, 2 packs veggie rolls, 2 blocks cheese, radishes, baby plum tomatoes, cambozola and some dips all reduced and mostly frozen. I thought I might get pizza for supper, but they seem to have stopped doing the sourdough base and the other stuff makes me feel bloated. Wine and snacks tonight instead.
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