What have you eaten today?

Brunch - 2 slices slc bread with roasted cheese on top. Mug of earl grey tea

Dinner - large mushroom & onion omlette. 2 squares 90% lindtt

 

This is the tandoori marinade I use for all sorts. As you can see, it's super simple and even more delicious!

https://cookpad.com/us/recipes/2609649-tandoori-lamb-chops

For cooking frozen blocks, you need an electric pressure cooker. I put about 100ml water in the bottom of the inner pot, add the usually brown block, close the lid, and set to 0 minutes of pressure which defrosts and heats the block to be hot. I then ignore it until I'm ready to eat, which could be hours, then stir and dish up.

The Instant Pott (or other electric pressure cooker) is a lazy cook's friend!

 

Braved the big shopping centre early.
Forgot to drink anything.
L: 120g packet of ham
Supermarket weekly shop.
Finally got a cup of tea about 4pm
D: Chicken fillets with sliced peppers in a sort of oriental sauce, half from a packet. Boys had noodles with theirs.
Realising I was almost OMAD tried to up intake by 1 piece of lc chocolate cake with cream but feeling very full.

Going to start a libre this weekend just to test various foods at this dangerous time of year.

 

Any of the stews and casseroles tend to work well. Just cook extra next time you do cook and freeze the extra portions.
Do you have a slow cooker (might be called a Dutch oven)? I find anything cooked in there freezes and reheats well, often better the second time. Lamb, beef, chicken or sausage with an onion, carrot, leek, tomato and stock.
Just remem to label the freezer containers, they all look similar when frozen!

 

Small rib fillet steak, two eggs, mushrooms for breakfast.
Lemon cordial osmolax mix for smoko.
Fish, some prawns and a small portion of chips at Grunske’s by the River breaking loose on the carbs for a change for lunch.
Low sugar pineapple jelly for supper at six.

The Woolies delivery driver came the same time as two Blue Care nurses (1 new nurse learning the BC ropes) to dress my leg, so it got a bit crowded for awhile. The Woolies driver was a big lump of a lad,he would have to be pushing 130 kgs or more.

So my plan A did not get changed to much, managed to eat out by the river for a change.

 

@Antje77 My Indian neighbour use all sorts of spices and stuff in here curries, she makes one curry I have to shut the place up when it first starts cooking, a mix of chillies, garlic, turmeric and some other stuff which I do not recognised. The fume blisters the eyes.

Most frozen veggies you can buy are blanched before they are frozen, so they do not take very long to cook in the microwave.

 

Sharpie pens work well on most freezer containers and wrappings.
That bit ofinfo revolutionised our freezer. Even the shelves are labelled now

 

Glad I saved you from it -they aren’t cheap. To be fair to them, the pastry was ok, it was just the filling which was disappointing.

 

Wait till next years ending of Ramadan, she cooks up plenty of food and curries then for her Muslim family and friends.

 

Labelling? Pah. Over rated. What would we do without the joy of brown brick surprise dinners?

You could have a stove top pressure cooker. In fact, if you were here, I'd GIVE you a brand new, never been used Prestige pressure cooker, bought in an amazing closing down sale, as a back up for our boat that was never needed.

As for the tandoori, you can easily add veggies, and steamed and cold cauliflower florets, coated in the marinade and grilled are stupendous. Once you have tried the marinade once, you'll have it with chicken, lamb pork and fish. It's so versatile and knocked up from the fridge and store cupboard in moments.

I usually make a big batch and split it between some chicken and just portioned, then frozen for whenever required.

(I'll spare you my most recent purchase, which isn't working out quite as well as I thought it would, but hey ho.)

 

Brunch- pate on lc toast
Mid aft- packet of Cheesies and 10g Montezuma’s 100% both advent calendar treats
Dinner - Beef curry, cauli rice. Choc chia pud
I’ve also eaten a DGF blondie but can’t remember when exactly.

@Antje77 I think it’s already been suggested but I reckon mince is the best thing for batch cooking and freezing in portions - easy to add a ton of veg for a ragu, chilli and curry or top with celeriac/ cauli mash for cottage pie or squish into patties for burgers. Otherwise cook a chicken and search DietDoctor for ‘rotisserie chicken’ there are quite a few simple recipes involving cooked chicken, cream cheese/ cream or Mayo with a variety of veg, pretty much all of them can be frozen in individual portions. I do this a lot.

 

I’m intrigued now - what is it?

 

I mentioned the other week about my chicken legs online order being swapped for necks, and me giving them to my mates dog.

Here's a pix of Jaz crunching on a chicken neck in the back yard.

 

Lunch two boiled eggs and one hm lc roll followed by yoghurt and one square of 90% chocolate
Dinner chicken curry with a poppadom and Corriander salsa and two glasses of soda water with gin followed by DGF raspberry bakewell warmed and then served with double cream.