I have to confess (though I’m trying not to get too torn up about it) I’m having a pumpkin block right now. My poor daughter hates the stuff, and I have just run out of inspiration for hiding it in things. Basically, you're on your own for pumpkin this week! (Almost) everyone loves a good roast pumpkin soup, so feel free to roast and puree away if you please. I hear The Arthur Street Kitchen cookbook has a delicious recipe for "Pumpkin with Chickpeas, toasted coconut, and lemon tahini”. In fact I believe the lucky folks at the Australian Shiatsu College were treated to it this week, courtesy of their first delivery of bulk Local Organics vegies to feed the troops over there. Lucky ducks.
Next week I will be running away to FNQ with my lovely family so I won't be able to post a meal plan. See you in a few weeks, and happy eating :-)
I almost don’t dare mess with my family’s bolognese methodology – I mean it’s already so good, why would you change anything? But I have a fresh delivery of mince from Eat Local Eat Wild, a new slow cooker (with cookbook) and a busy week ahead, so I guess it’s time to give it a shot. There’s nothing terribly fancy about the bolognese in the Women’s Weekly Slow Cooking recipe book except that they use prosciutto and a combination of veal and pork mince. I’ll be using beef. Brown the meat, sautee onion, carrot, celery & garlic and stir until veggies soften, then transfer it all to the slow cooker. I’m going to include parsnip this week, for something different. Add red wine, stock, tomato paste and tomato passata and cook on low for 10 hours.
Spanish Tortilla with silverbeet
Peel potatoes and onions and slice them thinly, cutting big pieces in half. Shred silverbeet and remove stalks (you can cook the stalks, but just put them on for a bit extra). Cook veggies in ghee or oil for 15 minutes until potatoes are soft. Set aside to cool. Beat 6 or 7 eggs, season, then tip in the cooled potatoes, silverbeet and onions. Let the mixture sit a while then pour it gently into an oiled pan and flatten with a spatula and cook until almost done, then slide it off onto a plate and flip back into the pan upside down (you could pop it under a grill instead, if this is too daunting!). Here’s a simple recipe with lots of extras like veggies and bacon that’s a bit like a frittata, or try this more traditional spanish tortilla with only eggs, potato and onion. I’ll be serving this with leftover Bolognese sauce.
Baked Beans on toast with salad
This was another slow cooker experiment for me. I soaked 3 different types of beans overnight then cooked them for about 40 minutes on the stove. They all take a slightly different amount of time, but given they were all going to be slow cooked, I didn’t’ worry too much that some were a little underdone. You could throw a ham hock into the cooking water with the beans for added flavour (in which case you could then shred the ham and add it to the beans). Heat ghee in a pan and sautee chopped onion and garlic until translucent. Throw everything into the slow cooker, along with a tablespoon of Worcestershire (I have a yummy home made one, but you could use Chipotles in Adobe sauce as an alternative too), Maple Syrup, Dijon mustard and a tin of tomatoes. Slow cook for 4 or 5 hours. I left mine too long and it went a bit dry, but still tasty. Serve with toast and a salad of lettuce, grated carrot and radish. Chopped fresh herbs on top of the beans would be perfect.
Taco ‘Nacho’ Salad (with leftover baked beans)
I made a big batch of baked beans last week, so I’ll be using these to make this salad on the weekend. To prepare the kale for eating raw, simply strip the leaves from the stalks (discard the stalks) and drizzle over some olive oil, lemon juice and a sprinkle of salt. Use your hands to massage it for 5 minutes to remove the bitterness. Toss leftover cooked beans with massaged kale, corn tortilla chips, chopped avocado, sliced red onion and grated cheese. Mix lime juice (lemon would do) with sour cream and dollop on top like a bowl of nachos!
Deconstructed Cabbage Rolls
Cook rice and lentils in advance, (a few more lentils than rice) and stir together in a bowl. I’ll use brown and pre-soak it, but any rice would do. Empty sausage casings into a pan with melted ghee and sautee until brown, then add to the bowl of rice and lentils. Season and add your choice of spices to complement the sausage. Add onion and garlic to the same pan and cook until translucent, then add shredded cabbage and sautee for 5 – 10 minutes. Spread the rice and sausage mixture in the bottom of a casserole, lay the cabbage mixture on top and then pour tomato passata over everything. Spices are key to this one, so make sure you add and taste until it’s just right before baking.
Beet and Chickpea Salad
Grate raw beetroot and mix with cooked chickpeas and peanuts. Toss with a lime (or lemon), olive oil and chili dressing.