Tag Archives: veggie

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.

1 way to your 5 a day: Sweet Potato Toast

Hi everybody.

Remember how in yesterday’s post about the Courgette porridge I mentioned it was inspired by an article about sweet potato toast?

Ta Dah!

Yes, I decided to try the sweet potato toast.

The original article said all you needed to do was put it in a toaster on a high setting and it would be ready. That may be true by their definition, but I put it in for 9 minutes and it was still very tough, not exactly raw, but tough. It might be better to put it in slices in the oven or under a grill instead.

I had it with banana and peanut butter which was very nice. I reckon it would also be nice with cottage cheese or a poached egg and spinach.

Does anyone have any suggestions for what I could try next? I would love to hear your ideas, you can suggest something outlandish if you like and I’ll give it a trial run.

1 way to your 5 a day: Courgette Porridge

Last year I went through a stage of buying Women’s Health magazine which I love, and am sad I can’t buy (but actually I have found a way to read it for free, but I’m saving that for another blog post).

In one of their issues last year they were talking about unusual mash ups inspired by a trend for Sweet Potato Toast. One of the things they recommend to try out was Courgette Porridge.

I have given it a whirl and it’s not bad, it tastes like it’s distinctly lacking sugar, so maybe you would want to add some, or more cinnamon, it also tastes like it would be really nice with chocolate, have a go!

INGREDIENTS (This is taken almost exactly from what the magazine recommended)

1 Courgette between 180g-230g

115g Porridge oats

240ml water, but I used around 300ml

Cinnamon

About 10g protein powder (I used vanilla)

Chia Seeds

Banana and Blueberries if you have them.

 

METHOD

Grate the courgette, discarding the bottom and stalk.

Add the oats and grated courgette to a pan with cinnamon, protein powder and water.

Cook until ready, it won’t take very long, add more water if needed.

Add the bananas/blueberries and chia seeds.

Eat

 

PORTION SIZE

I assumed that the recipe was measurements for one portion, and maybe if you were going to climb a mountain it would be, so if you are a greedy guts the measurements above definitely feed one person (although I donated some of mine to the food bin), but really we are looking at 2 portions, maybe even as many as 4.

 

Roast Vegetable Couscous – Batch Cooking my Work Lunches

I decided that July was a write off in terms of how I spent my money (more to come later on that). One way I need to regain control is to be better prepared for work. So today I made a huge cauldron of cous cous for my lunches this week.

INGREDIENTS

Courgette

Red Onion

Sweetcorn (I used frozen)

Sweet Potato

Peppers (I used frozen)

Oil

Mint, Basil, Chives

200g couscous

300ml Stock

 

METHOD

Cut your veggies into tiny bite size pieces and roast in oil for about 45 minutes.

Make up 200g of couscous according to the packet instructions.

Once the couscous is ready mix the roast vegetables and the herbs in and leave covered for a little while for the flavours to soak in.

Eat a bowl to check it’s not poisoned and vow never to buy one of those instant packets of couscous again.

 

THIS IS A GREAT WAY TO USE UP THAT 500G PACKET OF COUSCOUS YOU BOUGHT LAST YEAR WHICH IS BEST BEFORE AUGUST 2017.