Tag Archives: vegetarian

The Fabulous Baker Brother’s Spinach Muffins: Batch Cooking

There’s a bit of a story behind this.

The boy decided to revolutionise the hallway of our house, this meant I had to find a place for the relegated cook books, the ones I am debating whether to get rid of or not.

One was The Fabulous Baker Brothers which I inherited from my step mum. I was flicking through it this morning looking for inspiration when I saw the recipe for Spinach Muffins, and thought that would be great for my work breakfasts.

Then I totally made the muffins instead.

Then I did the weekly food shop and saw that Spinach was on special offer and forgot that I had decided against making them on account of the fact I had made muffins and bought some.

As soon as I got home I said s*** when I remembered.

And spinach doesn’t exactly last long, and I am planning something mega and not involving spinach at all for dinner which will involve leftovers for lunches, so this left me pondering.

And I decided f*** it and made the muffins anyway.

They are delicious. Of course I have eaten some already. I had to check for poison.

In other news somehow I have managed to get down to my lowest weight all year so I will celebrate with an extra muffin. Yes, I am stupid.

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Bad Boy Bean, Veg and Cheese Burgers

Get these in your face, NOW!

This was a result of trying to find a way to get rid of some tins of beans which I have been trying to get out of the cupboards since JANUARY after I realised the boy detests Red Kidney Beans and I’m not overly keen on them either.

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INGREDIENTS: Makes 8. I know the picture shows 6 but they were unreasonably huge! I misjudged.

250g Mozzarella

1 x 400g tin of red kidney beans, rinsed.

1 x 400g tin of baked beans, rinsed.

3 small sweet potatoes diced.

Onion, frozen is fine.

3 slices of bread worth of breadcrumbs (I toasted ‘freezer bread’ for this and then put it a slice a time through my food processor).

Garlic granules, onion powder, paprika.

About 300ml stock.

METHOD

I’m not going to tell how I actually made it, I’m going to tell you how it should have been made.

Make up the stock and add the onion, sweet potato and drained beans to a big pan and boil till soft in the pan.

You may have used just enough stock to basically turn it into a semi solid mush, this is good.

Drain the mixture of excess water.

Grate the mozzarella (if you can, I gave up and just tore it into little pieces) and add that, the vegetable/bean mix and breadcrumbs into a mixing bowl.

MASH IT.

Leave to cool until you can safely touch it and mould into patties.

Place on a tray, cover in cling film, and then place in the fridge for at least 30 minutes, ideally longer.

Bake in the oven for around 35 minutes on a high heat it you like them crispy like me, flipping half way through.

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Yes. I had two burgers. I was hungry. I didn’t have any sides if that somehow makes it better.

Batch Cooking My Work Lunches: Brown Lentil Dahl/Soup

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I call this Dahl/Soup as it was supposed to be a soup, and by some definitions still could be, but it could also resemble the texture of a Dahl. I will leave it to your own judgements to decide what side it falls on.

WARNING: If you use dried lentils like I did then bear in mind they may need soaking for up to 12 hours before hand. Do not attempt to skip this step. Always follow the instructions on whatever lentils you use.

INGREDIENTS

300g Dried Brown Lentils

Frozen Peas

Frozen Onion

Minced GingerGarlic (about 2 tablespoons worth)

Turmeric, Cinnamon, Pepper, Curry Powder, Rapeseed Oil, Tomato Puree

1 Litre of vegetable stock

1 x 400g tin of coconut milk

METHOD

Prep the lentils, begin soaking (if needed) the night before.

Cook the lentils in the stock for about 40 minutes or according to your packet instructions.

Once the lentils are cooked add the frozen peas and onions and coconut milk.

In a little pot or ramekin mix 1 teaspoon of rapeseed oil with the 2 tablespoons of minced gingergarlic, 1 teaspoon of turmeric (there ain’t no party like a turmeric party), 1 teaspoon of cinnamon, 1/2 teaspoon of black pepper, 1 tablespoon of tomato puree and 1 teaspoon of curry powder.

When the lentils, peas and onions are nearly all cooked and thickening up add the seasoning and mix in.

This makes 4 portions that will be fine for hearty stomachs, or you could make 3 decadent portions.

Batch Cooking my Work Lunches: Frozen Veg Couscous

Yes, I know I have totally made couscous before, I am just merely showing you that frozen vegetables are nothing to be afraid of, they are yummy. I don’t want to sound like a spokesperson for frozen veg (I would probably have a lot more money if I was) but in most cases they have been proven to contain more nutrients then their fresh counter parts as they are frozen at peak condition.

AND THEY ARE CHEAPER TOO!

Cheap is very important to me. At University I lived off frozen vegetables as it was the only way I could afford to eat in some semblance of a healthy way and to prevent scurvy.

My couscous included frozen swede, frozen sweetcorn, frozen peppers, frozen onion, frozen mushroom and frozen courgette that I had prepped myself yesterday. I roasted them in the oven in a bit of oil, cooked the couscous separately, then when both were done I mixed them together and to continue the frozen theme further I added frozen coriander.

I may just make it to Friday with the £1.51 that remains of the food budget. As long as I can ration the boy’s milk drinking habit.

Batch Cooking my Work Breakfasts: Vegetable Muffins

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We have very little remaining of the food budget, and to be fair we only have to last till Friday, but that was after the boy and I had a disagreement about whether we needed to replace the rice krispies in this month, or the next food month. We compromised, the boy and I donated half the cost each and bought a pack (he can’t live without them), but I will add it to next month’s food budget spreadsheet.

I normally take 2 cheap cereal bars and a banana in my bag to eat on the train for my breakfast, but the budget didn’t allow me to replace these stocks after they ran out on Saturday. So I had to come up with a batch cook idea to last me for the week.

These muffins are from a combination of the original recipe, and a swap recipe in this book I absolutely love called My Zero-Waste Kitchen which is a Dorling Kindersley book, I believe the author is Kate Turner, and I have found out she has a blog called homegrownkate.com.

So for that reason I won’t repeat the recipe, as it is not mine, but the muffins contained 2 grated sweet potatoes and 1 grated carrot and I managed to finally use up all my chickpea flour. They are yummy.

I really can’t recommend that book enough.

 

Batch Cooking My Work Lunches: Yellow Split Pea Soup

Hi everyone,

Don’t worry, my silence on here was due to problems with our internet connection, not a mental health breakdown. Did you miss me?

(Tumbleweed blows past)

Anyways, this is what I made last Sunday. It made three portions of yummy soup. Three g e n e r o u s portions of soup, so really if you have a normal size stomach instead of one the size of Australia then it will probably feed you for a lot more days.

I was trying to make some sort of pease pudding type thing from a recipe in ‘The Bean Book’  by Rose Elliot (a book I borrowed off my sister in law over a year ago and am yet to give back), but then decided it was going to be mush, and who wants that? So I blitzed it into soup.

You will need:

250g Yellow Split Peas

2 x celery sticks

Leek

Carrot

Onion

2 Litres of stock

Turmeric, because like my previous post ‘There ain’t no party like a Turmeric party’

 

METHOD

Cook the yellow split peas first in about 3/4 of the stock till soft. Don’t do what I did which was leave it thinking it would take ages only to come back not long later and see all the water had absorbed and the peas were only just saved from being stuck to the bottom of the pan.

In a separate pan lightly cook the leeks, carrots, celery and onion until soft but not burnt.

Add all together, with the remainder of the stock and as much turmeric as you feel is decent and when you feel ready add it to a blender and blitz the cr*p out of it.

WARNING!

If you have a nice pristine white blender, then I’m sorry to say you may risk staining parts of it permanently yellow due to the turmeric.  I like yellow so I like the look, but you might not. If you don’t want this to happen leave out the turmeric.

Take into work and be the envy of your colleagues.

 

Batch Cooking My Work Lunches: Mushroom ‘Barlotto’

I have been feeling guilty about my long forgotten grains in the cupboards which expired months ago, so decided today when it came to making my lunches for the week I would use up the one with the oldest best before date. Which was my Pearl Barley.

(A quick note, yes I am gung ho and cavalier with my best before dates, because that is ok, the food was just better before that date. You can disregard a best before date but you should never disobey a USE by date. You can really make yourself ill.)

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As usual I used almost exclusively frozen vegetables because it’s cheaper and suits the boy and my’s lifestyle.

The recipe came from the excellent student cook book ‘Beyond Baked Beans Green’ by Fiona Beckett.

A ‘Barlotto’ is a risotto type dish made with pearl barley. You don’t need to stir it as much. And it is cheaper.

Normally I tell a little whimsical story about something I did whilst I was cooking this, but unfortunately the boy and I were getting angry with each other and our internet as it had stopped working and we were failing to get back the connection. I know, I know, ‘First World Problems’, but that’s why I wasn’t doing something cute. I wasn’t even listening to Absolute 80s.

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250g of pearl barley, celery, frozen mushrooms, 1 red onion, frozen onion and a tin of chopped tomatoes and 500ml stock equalled four work lunches made up of 3 heaped kitchen spoon portions. I should be fine till Friday, when I will panic.