Tag Archives: recipe

$70 challenge, update 3

We’ve currently got only $30.44 left for this week and quite a few items on the shopping list that we’ll probably need before the end of the week.  And it’s only tuesday! The reason for the $40 spend… I was given a yogurt maker by my sister for my birthday and Woolworths had the yogurt powder sachets at 2 for $7 so we spent $14 on those yesterday.  This is 4-6 weeks worth of yogurt so we’re ahead on that.

We’ve been eating a lot of salad sandwiches lately which was something we started a couple of weeks before the $70 challenge.  Andrew worked out that we are eating about $1.70 worth of sandwich for each one we have (so $3.40 per day out of the $10 per day budget).  We usually have wholemeal bread, although pictured here is white bread (The One by Tip Top).  Our sandwiches have lettuce, carrot, sprouts (we sprout our own in a sprouter using an approx. $4 bag of mung beans, this probably makes each lot of sprouts 5 cents), beetroot (I pickle my own, here), tomato, cucumber, mushrooms, capsicum, celery, cheese and ham.  Andrew prepared the salad and makes 2 days worth at a time.

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I mentioned the hot chook, $8, we picked up last week which served us for 3 meals, 2 lots of sandwiches and a chicken soup.  These chooks go a long way and I have to say that each serve we had was more than enough.

Chicken soup recipe
*Chicken from a hot chook, make sure the bits of chicken are chunky
*2 chicken stock cubes OR 1 chicken and 1 vegetable
*some mixed veg.  I used carrot and sweet potato and frozen peas and corn
*Noodles (whatever you want, I used 2 minute style noodles)

Boil your hard veges in the stock, about 1 litre of water with the cubes.  They should be tender after about 30 mins.  Add the peas and corn.  Add the chicken and cook for about 5-10 minutes which enough to heat it through.  Add the noodles and cook til they’re done.
Super easy and damn tasty!  This whole meal would have been about $4 in total.

The thing I am thinking about at the moment is that it is really essential to spend time planning meals as well as thinking about what foods you need to make sure you eat to get the correct nutritional requirements.  I feel that if we were more on top of the planning part of it we’d be able to spend at least a little less.

$70 challenge, update 2

Last week, our first week, we spent $67.41.  This week we’ve spent $12.25 so far (it’s Tuesday).  I will need to pick up Spinach tomorrow (for the bird) and we do need veges.  This week we’ve spent $8 on a chook from Coles and $4.25 on a loaf of bread and 1l milk. The chook has fed us for 3 meals.  2 lots of chicken sandwiches and tonight I’m making chicken soup.  That’s $2.66 per meal.

As we had chook for lunch yesterday we had roasted vegetables, Jaipur Vegetables and rice last night. Jaipur Vegetables are by the brand Tasty Bite and can be found in Woolworths with the Indian foods (they are in a sachet and are microwaved for 1.5mins).  When they are half price they are $1.50.

We’ve definitely been eating what we normally eat but we’re paying a little more attention to what things cost and how many serves each food is, especially meat. A few weeks ago we started doing salad sandwiches for lunch.  My partner doesn’t like salad sandwiches without ham so we have bought those Bertocchi ham pieces that are shrink wrapped. They last about a week and provide us both with plenty of ham across the week for sandwiches as well as we used the last piece of it in a pasta carbonara.   I do think the ham is a little pricey but I’m interested in seeing how they price out across the 4 weeks.

I’ve been using the eatforhealth.com.au website to get nutritional info to make sure we’re getting the right foods each day.  In fact since we started eating the daily salad sandwich I’ve been feeling very contentedly full most of the afternoon and usually just want something small for afternoon tea.  So far my afternoon tea’s are my normal Weetbix (yes I have Weetbix for afternoon tea and I love them!)

In the next post I’ll post a bit more about our day to day eating habits.

Homemade Taiwan Style Soup

My partner and I absolutely love the Taiwan Style Beef Soup from Yang’s Cuisine (Pinelands road, Sunnybank Hills).  The soup is unbelievably delicious and I’ve wanted to know how to make it for long a while. Recently I spotted the Campbells Soup bases (the tetra packs, like the stock) which include a Chinese base.  I grabbed one while they were on special and set about making my own Taiwan Style Soup and oh my was it delicious!

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Ingredients
Soup Base (Chinese)
Beef Chuck
Dumplings (we got some frozen ones from woolies, pork ones)
Noodles (I used  dried Udon)
Carrots
Bean Sprouts
Chilli Flakes
Beef Stock Cube
Ginger
Garlic

Method
I slow cooked the Beef Chuck in about 200ml of the soup base plus a beef stock cube and extra water (enough water to come up the sides of the beef but not submerge it). To this I add fresh ginger and garlic roughly chopped and chilli flakes (to taste!) This cooks for about 7 hours.

In the last hour I chopped a carrot and popped this in.  The Yang’s soup has one wedge of barely cooked carrot but I added quite a lot to this and they were well cooked.  Cunning Fellow pointed out my error.

In the last 30 minutes I started to boil the rest of the soup.  I par boiled the dumplings and the noodles in plain water before plunging them, and the beef and carrot and the liquid from the slow cooker (I strained this liquid) into the soup.  I allowed all of this to boil away until the dumplings and noodles were done.  Throughout this I checked flavours and did add extra chilli and a bit of extra water.

Too delicious!

The left overs were lunch (with mushrooms added).

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How to Pickle Beetroot

So, for those that don’t know the Beetroot you buy in the supermarket that is in tins and jars is pickled.  You might be reading this and saying “well that’s obvious,” but I’m telling you because a lot of people I told that I was pickling beetroot did not know.

I’d been pickling the odd beetroot here and there  but on a solo trip to the fruit shop my partner decided to buy about 5 kg’s of beets.  We often head to our fruit shop, Rochedale Markets, and come home with large bags of stuff.  We once bought 12kg of lady finger banana’s for $5.  All of our family benefit from that and I ate so many banana’s!

Back to the Beetroot.  So, at first I’m like FML, I don’t feel like pickling that many beetroot and left them sit on the bench for a couple weeks.  Beets have pretty good longevity so they were still looking fine when I eventually did these 5 jars.  There are still about 1/3 of the beetroot left.

Ingredients
Fresh Beetroot
1 tablespoon Salt
2 tablespoons Sugar
750ml Apple Cider Vinegar
300ml water

Specific Tools
Glass Jars, sterilised
Measuring jug

Peel your beetroot and slice.  If you have large beetroots (too big for the jar) quarter them.

Boil your beetroot for about 3-5 minutes. It gets a bit softer with 5 minutes, or 3 minutes for crisper beets.

Fill your jars with the boiled beets.  FYI, the boiled beets stained my hands a horrendous dark brown so wear gloves if you have a job where people might see (and judge) your hands, they look disgusting.

Boil the Salt, Vinegar, Sugar and Water. I like to reserve red liquid that the beets are boiled in (about 100ml) so my vinegar mix is red but this is not necessary.  Also, if you need less liquid just use the same ratio’s for the smaller amounts.

To make it easy for you pour your boiled liquid into a jug and then fill out your beetroot jars. Put the lids on nice and tight.  The buttons on the jars might pop themselves down once the jars cool but if not you can press them down during the process and they’ll stay popped in.

Allow to cool and refrigerate.  If you are a slowpoke to eat things you ma want to put on the date you made it.  They don’t last long enough in my fridge to bother.

Homemade pickled beets really are yummy so if you’ve been thinking about it (and looking for a recipe) just do it! You won’t regret your pickled beets.

Best Chicken Burger

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Have you ever tried the Kentucky Burger from KFC?  This is a (mostly) home-made burger similar to the Kentucky Burger, but much better.

The roll is one of those squishy pre-packed things.

We made the coleslaw.  It’s cabbage (we use sugarloaf), carrot, red onion, radish, kohl rabi and sometimes snow peas. Coleslaw dressing is usually just the Coles brand one.

Next it’s chicken pieces.  I just get the crumbed Breasts or Tenders from Coles meat dept. I HATE crumbing meat so just buy it pre-crumbed and oven bake.

Then cheese.  Aldi cheese slices. 1 or 2, whatever you like.

Bacon is optional and is on the KFC burger but I find it gets lost in all the rest flavours of this burger.

Also add BBQ sauce.  I like the Beerenberg Smokey Bourbon Sauce but just regular BBQ is also good.

And that’s the best burger!

 

 

Scones

Scones

Scones are easily one of the best treats to add to your day.  They make me feel happy and comforted and like I am at home.  Unfortunately they also make me feel really full and a bit unwell because I always have 2 of the giant things with jam and cream.

I have been making my scones from a recipe that has Buttermilk in it.  The recipe was originally sourced from Pauls as they are the Aussie supplier of Buttermilk (and probably the nicest Aussie milk-no I am not sponsored by Pauls, I just like dairy products!)

Buttermilk Scones

Mix your dry ingredients in a bowl.  They are 2 1/2 teaspoons of baking powder, 1/2 teaspoon of bi-carb soda, 1/2 teaspoon salt, 3 teaspoons of caster sugar and 250 grams of flour (about 1 3/4 cups).  Melt 3 tablespoons of butter, remove from heat and stir through 200 ml of buttermilk.  Make a well in the centre of your dry ingredients and pour in about 1/2 of the buttermilk and butter mixture, mix this in with a butter knife and check the consistency, add as much more of the buttermilk/butter mixture as they need to become easy to gently knead out onto a floured surface.

Use a scone cutter to get round scones or just cut into square scones if you want to.  I arrange them on the tray so they are about 1 cm apart. This way they cook evenly.

Bake at 200c for about 10-15 minutes.

Eat while warm!

Banana Bread

Whenever there are some mushy bananas in the house they either go to the chooks or to Banana Bread.  Now, I am not really much of a baker most of the time but we had a LOT of over ripe bananas and I did not think the chickens could get through all of them so went on the hunt (I just asked my facebook page) for a simple Banana Bread recipe.  My sister-in-law suggest one which I tinkered with a little (I added melted butter as I really do not like dry banana bread and had a fear it might be dry).

Mash 2-3 bananas, add 50 grams melted butter and 3/4 cup of brown sugar, stir to combine.  

Add 2 eggs, mix through.  Add 1.5 cups of Self Raising flour (more if it is too wet) and mix until combined.  Pour into a greased and lined loaf pan and bake at 170 c for 40-50 minutes.

Serve while warm with butter.  This recipe makes a really moist banana bread.  LOVED IT!

The end of the loaf went to the chooks for lunch.  They did not love it.

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