Tag Archives: vegetarian

A Simple Supper

I have been visiting my mum in hospital after work and my daughters have been great at organising dinner. Last night darling daughter no 2 made a really tasty lentil and vegetable stew with crusty baguettes. She adapted it from a Nigel Slater recipe to suit what she could find in the fridge, as follows:

2 onions
2 tbsp veg oil
2 tsp rosemary
2 bay leaves
3 medium carrots
4 parsnips
2 sticks of celery
125g mushrooms
2 small sweet potatoes
150g red lentils
2 tbsp plain flour
750ml hot veg stock
2 tbsp redcurrant jelly
Large handful of spinach
tbsp wholegrain mustard

Chop all the vegetables and fry up in some oil until the parsnips are starting to turn golden. Stir in the flour and cook for a couple of minutes. Add the stock to the pan with the herbs and lentils and bring to the boil, then simmer for about 20 minutes, stirring regularly. Add the spinach, mustard and redcurrant jelly and stir then leave for a further ten minutes for the spinach to cook. This would be good with rice but we enjoyed it with some ready to bake crusty baguettes from Aldi.

I was able to take my mum home today. She has a lot of cramp in her new hip joint, but other than that she is doing well. My dad sorted her tea and I left her in bed as she didn’t get much sleep in hospital so needs to catch up. One down, one to go – my dad’s op is on Sunday.

It was a glorious day today with daffodils and primroses everywhere. I love spring! Until tomorrow, bye for now.

Exhausted of colchester

I did a ton of jobs yesterday – I was shattered by teatime and had to collapse and watch tv in bed for a bit 😀.

I was in Aldi for 8, and home to start a deep clean of the house. Every room got a good going over, including the windows, skirtings and floors. We don’t have many carpets and the floors are mainly wood. Mr S has just been helping out with a house clearance and one of the things he saved for me was a steam mop. I am quite pleased with it. It cleaned quickly and well and dried much faster than when I use my old mop and bucket. A bonus is that it just used water, so no floor cleaner or chemicals needed.

Mr S has put some strips of plastic on the walls of our freshly decorated room by the back door where the cats love to scratch. I would rather not have them there but they look better than ripped up wallpaper.

They don’t usually scratch by the French doors but to be in the safe side I have out a big plant there. It is a money plant that desperately needed repotting anyway. I used a tester pot of green emulsion on it to tie it in with the green and cream theme. Quite pleased with that!

Our quick easy and frugal vegan tea was mushroom chasseur from A Girl Called Jack with crusty bread. It was delicious and I will definitely make it again. This really is one of my favourite recipe books and I recommend it. I signed up for Jack’s new one, Cooking on a Bootstrap, through Kickstarter, a crowd funding organisation. It was supposed to be published in May but no sign yet. I wish Jack would hurry up as I am hopeful this book will be another winner. 
We were so hungry I didn’t think to get a pic of the chasseur!

I am having Sunday lie in as I type this but we have a language student coming at lunchtime so I had better get going. I might even get a bit of weeding done before we have to collect her. Happy Sunday everyone!

The best things in life are free

Fabulous weather in Essex today! I had my parents over for lunch and we were out in the garden all day, first enjoying the sun and then moving around  looking for some cooling shade as it heated up. We looked like the Ministry of Funny Hats at points as I had to find as many as I could and we were swapping them about. I used sun cream but still got a little pink.

Our free bench and charity shop table and chairs proved their worth today. Now we need to look out for a parasol for hot days like this. The story of the bench is here.

We had red dragon pie, which everyone seemed to enjoy. The hardest thing about this recipe is finding the aduki beans! I tried three different supermarkets and in the end my daughter bought canned ones in a health food shop. 

I used Sarah Brown’s recipe from a very old and well used cookbook, Vegetarian Kitchen, so worth buying if you are ever lucky enough to find a copy. I mentioned a link to this the other day but here it is again. It makes a change from shepherd’s pie and even a can of aduki beans only cost 75p. Dried beans would be even cheaper.

Darling daughter no 2 graduates from university this week so we got her some champagne. Such a clever girl, if I say so myself 😀😀.

It’s so good to spend time with the family. Aside from the champagne it cost almost nothing. The best things in life really are free 😀.

Bootstrap cooking

I am trying to eek out this week’s groceries by being creative and using things up. It’s good to do this every now and then as it makes me look properly at what is in my freezer and cupboards and use ingredients that have been hanging about a bit. I am lucky that we still have broccoli, spinach and chard in the garden too so I haven’t had to buy much veg. I did pop out to get milk from the local Co-op yesterday though and picked up parsnips and peppers reduced to half price. I will make a spicy parsnip soup for lunch today.
  I don’t have much meat though so we are eating more vegetarian dishes. The other night I made a stew out of pretty much everything we had in the fridge: celery, sweet potatoes, parsnips, carrots, mushrooms, peas and garlic with a tin of tomatoes, brown lentils, dried herbs and some vegetable stock. It was lovely with brown rice and a bit of grated cheese. I do like easy, no fuss dinners when I have been at work all day.

Last night we had some chicken thighs from the freezer in chicken chasseur as I had red wine that was a bit old for drinking but fine for cooking. I always use the recipe from A Girl Called Jack. This is one of my favourite cookbooks ever. I have the second one but it doesn’t appeal to me as much. I have also signed up for her third which was crowd funded through Kickstarter. I should receive a signed limited edition copy for my money next month some time. I know Jack has become a vegan on the last few months so it will be interesting to see how this affects the recipes on offer. It wasn’t billed as a vegan cookbook but I don’t mind as lots of meat makes cooking more expensive. It is called Cooking on a Bootstrap. 

As with anything related to Jack Monroe there is an interesting story behind the use of crowd funding to get the book out. It will actually come out with a ‘proper’ publisher in 2017. You can read about the saga  at https://cookingonabootstrap.com

Off to the garden now as I have more seeds to start for the garden. Happy Sunday!

Little vegan number: spicy chick peas with spinach 

  I love chick peas! And I love spinach. Mostly I love frugal healthy food and this fits the bill on both counts. 

1 large onion, chopped
2 cloves garlic, crushed
4-6 balls of frozen spinach
1 bell pepper. chopped
1 400g can chopped tomatoes
1 400g can chick peas, drained
half to one tsp hot chilli powder
1 tsp coriander
1 tsp ground ginger
2 tsps cumin
half pint veg stock
oil
salt and pepper

Fry up the onions, garlic and pepper  in the oil until soft, then add the spices and cook for a couple of minutes. Add the spinach and all the other ingredients and bring to the boil. Simmer gently for at least half an hour, covered. Taste and season.

A simple supper with rice or as a side dish and cheap as chips!

Cheesy potato bake with parsley, Rosemary and thyme

imageWe had a cheap and filling late lunch today, a cheesy potato bake served with Aldi sausages and vegetables. As we were going to the cinema I wanted to keep it simple. This is how you make it.

image900g potatoes, peeled and thinly sliced
1 large onion, halved and sliced
2 cloves garlic, crushed
Heaped tsp dried rosemary
Heaped tsp dried thyme
Large handful fresh parsley, chopped finely
1/2 pint milk
Salt and pepper
100g grated cheese

imagePlace the spuds, onions and garlic with the milk in a large saucepan and bring to the boil, then simmer for 5 minutes. Stir in all of the herbs and season well. Grease a large casserole dish and pour the potato mixture in. Cover with the grated cheese and bake at about 180C for 45 minutes. Eat as an accompaniment to sausages or as a vegetarian main with some vegetables.

We saw the Stephen Hawking biopic The Theory of Everything tonight. What a great story and an excellent film. I really recommend it if you can get to see it!

Vegetable bake and a good day’s work

Before...dirty and rather tatty
Before…dirty and rather tatty

I had the day off today to start the refurbishment of an old dresser. My parents had it made in the seventies and gave it to me when I bought my first house. Back then honey-coloured pine was all the rage – I remember this dresser in the family kitchen with its matching table and benches. At some point I painted it blue, but for the past 3 years it has been at the back of Mr Shoestring’s workshop gathering dust.

 

It is a cute little dresser and is the first part of our planned redecoration (on a shoestring, of course) of our kitchen – Mr S is going to remove the ugly breakfast bar to make space. We chose a chalk finish pale green. Today I sanded it, washed it thoroughly and applied the first coat. It is looking very encouraging so far! Hopefully I will get the final coat on tomorrow and will wax it over the weekend.

Mid transformation!

Mid transformation!

Because I knew I probably wouldn’t fancy cooking when I got in, I prepared the dinner before I went, a very simple veggie bake based on Delia’s  Leek, Carrot and Potato Pie which features in my original copy of Frugal Food. It was perfect after my day freezing in the workshop – warming and comforting. I used tinned potatoes to save time – they are 15p in Aldi and I couldn’t buy fresh for less – and also a packet of bechamel sauce that cost 10p from Approved Food. Half of the leeks were from the garden – the last of them – and the other half came from Aldi this morning from their Super Six range and cost 59p.

200g carrots, chopped ( I don’t bother peeling them)
2 x 420g tins of potatoes
50g butter
100g mushrooms
500g leeks, washed and chopped
1 small onion
1/2 pint white sauce
150g cheddar, grated
2 tbsp breadcrumbs, made by whizzing up half a crust of bread with my hand blender
2 pinches cayenne pepper

veggie bakeCook the carrots in boiling water until cooked but still al dente. Sweat the leeks, onion and mushrooms in some butter until soft. Season well to taste. Drain the carrots, reserving 1/4 pint of water to make up the sauce, then follow the instructions on the packet but replace half the suggested milk with this water (or make a bechamel from scratch so that it can be gluten free if necessary). Slice the potatoes. Arrange the vegetables in layers in a deep casserole dish, finishing with a layer of potatoes, seasoning as you go. Combine the breadcrumbs with the cheese and cayenne and sprinkle on the top. Bake in a medium oven (180C) for about 40 minutes until the topping is golden brown. Serve with a green vegetable and enjoy!tinned spuds

The girls complained at the lack of meat, but since they both presented me with clean plates I don’t think they suffered too much 🙂

Stretching the pennies by eating vegetarian

courgettes and mushroomsI am still trying to eat as frugally as possible to make up for overspending on food last month. Tonight DD3 is going to make A Girl Called Jack’s vegetable masala. Eating veggie food is fine by me. I actually prefer it and I was vegetarian for 16 years before the hassle of making two lots of food for my carnivorous family and myself got too much. Now we all eat veggie some of the time. It’s cheaper and it’s healthier!

I went through some of my old vegetarian cookbooks last night and found lots of delicious looking recipes to revisit. I will share the best ones on here.

greek saladI have several items for sale on Depop and Ebay but I have to say they are proving slow to shift. Me and DD3 picked up a few more bits at the charity shops at the weekend that we think we can sell on so hopefully we will have ore luck.

Anyone else selling on the Internet?

Simple grub: vegetable gratin

I still haven’t been shopping! We seem to have a glut of unused veg in the fridge so I put off the Aldi trip another day to use them up.

imageI also took the opportunity to use a couple of sachets of cheese sauce mix that came from Approved Foods. I don’t usually use packet sauces, but they were so cheap, and the parsley sauces I bought last time were pretty good, so I thought I would give them a try.

imageI used two sticks of celery, a large courgette, a yellow pepper, a head of broccoli and a handful of mushrooms, but you could throw in any veg that needs using up. I sautéed all the veg for about 5 minutes, chopped quite small. If you prefer your veg less crunchy you could parboil it. I made the sauce and mixed it all together, put it in a casserole dish and topped with grated cheese. I then baked it for 20 minutes so that the cheese was golden and bubbly. We had this witimageh baked potatoes and spinach, so most of our five a day in one hit. It went down a treat and the cheese sauce mix was pretty good.

I will do a shop tonight though: I can’t put it off forever !

Chick Pea Burgers and Super Cheap Veggie Soup

chick pea burgers 1It being Sod’s Law and a Saturday, I did of course wake up at 5.30 am, so no lie in for me. The up side of being a naturally early riser is that I am quite productive in the mornings. The down side is that I will be fast asleep on Mr Shoestring’s shoulder by about 9 pm … I am nothing if not entertaining!

I need to keep everything as cheap as possible this month as I have had a couple of unexpected bills. So I am planning to eat from the freezer and store cupboard as much as I can over the next few days. This means more veggie meals, which I love but everyone else will doubtless compain about. They will have to cope!

The first recipe in my store cupboard blitz is for these tasty little chick pea burgers. They are cheap, healthy and quick (as well as being vegetarian, vegan and excellent if you are on a low GI diet).

For 10-12 small burgers you will need:

2 cans chickpeas, drained
1 small onion, chopped
3 cloves garlic
1 tsp cumin
Large handful of fresh coriander if you have it – failing that parsley is good too
2 tbsp plain flour
Salt and pepper to taste

chick pea burgers 2Put all of the ingredients into a food processor and blitz until mostly smooth, although a few lumps of chick pea is nice. Put a little flour on a chopping board and shape the mixture into about 12 little patties. Cover and place in the fridge for 15 minutes to chill. When you are ready to cook them, heat some oil in a frying pan and cook them for 2-3 minutes on each side until golden. They are nice with some chilli jam on the side.

Since I was having a clear out, I pulled two chicken carcasses out of the freezer and made them into stock with 3 celery sticks, a large carrot, an onion, 3 bayleaves and 6 peppercorns. This is currently simmering away and I will drain it and use it for soup for lunch. I have saved bits and pieces of leftover cooked veg in the freezer, so that is defrosting, and I will add some onion, celery, carrots, pearl barley and whatever else I can find to make a good veggie soup.

So a good start to my mega cheap week!