Some Good Veggie Meals

Breaky

• Cereal / eggs / 
• Cheese 
• Fruit juice

Lunch / Dinner

• Lentils with Onions, lemon, parsley
• Pasta / Gnocchi
• Baked beans
• Resotto (apple and Walnut?)
• Salad
• Tuna? 
• Quiche
•  

Thursday

Dinner

Friday

Breaky
Lunch
Dinner

Hot-Sweet Italian

This favorite pizza topping is a coarse plump pork sausage. 

Either hot (flavored with hot, red peppers) and sweet (without the added heat). It must be well cooked before serving, and is suitable for frying, grilling or braising. The recipe below is a hybrid of hot and sweet.

• 15 pounds boned pork butts
• 2 ¾ cups very cold red wine (Cabernet Sauvignon works nicely)
• 8 tablespoons salt
• 7 tablespoons fennel
• 6 tablespoons ground black pepper
• 1 tablespoon ground coriander
• 3 teaspoons red pepper flakes
• 2 teaspoons oregano
• 1½ teaspoons garlic powder
• 1½ teaspoons sugar
• 1½ teaspoons caraway seed

Process

1. Grind all of the pork butts through a one-quarter inch or three-eighths inch plate. Refrigerate the ground pork until well chilled - ideally 32 to 34 degrees Fahrenheit

2. When the meat is chilled, thoroughly mix the remaining ingredients in a bowl.

3. In a large bowl or lug, thoroughly mix the wine and spice mixture with the ground pork. Immediately stuff into 32mm to 35mm hog casings. 
 



4. Hang the stuffed sausage in a cool place until the casings are dry to the touch. Refrigerate or freeze immediately after drying.

Sausage (the best)

5-lb coarse ground pork butt
1-cup cold white wine
8-tsp paprika
4-tsp salt
5-tsp fresh minced garlic
4-tsp cayenne
2-tsp cumin
2-tsp dried oregano
1-tsp freshly ground black pepper

 
Combine all, mix well; stuff into hog casing

Wine makes all the difference
Care with Spice volume - above is plenty for a good everyday sausage, particularly salt

Pumpkin

I think I like Pumpkin for the spices that go with it.  Cumin, cinnamon, star anise, these are the best winter warmers.


Buy the whole Pumpkin and make roast Pumpkin and use the rest for various soaps.  It freezes really well.


Roasting the pumkin:

• Take the top off and scoop out the seeds and stringy bits
• Add spice, S&P, dates, raises and rice and water, put the top back
• Roast in the oven for an 1hour - until the rice is cooked
• Cut it open into peaces and serve with the rice.  Perhaps grill the peaces to create some nice caramelized sides

 Soup:

• Scoop out remaining pumpkin, add stock, toasted cumin,garlic, fried off onion, milk or cream
• Boil for 15 minutes

One large pumpkin makes 10+ portions of soup and roasted pumpkin for 4.  


Cost: 14 portions for $3 in season or 25cents per portion - with some toast - perhaps 50 cents per meal

Gnocchi and stuff

Stuff includes:
Garlic, Tomato sauce

Cassoulet

Anything goes bean stew/soup dish.


The basic Ingredients:

• Beans: White haricot are my favourite. Almost any beans are good
• Meat: Something tasty, any of: sausage, bacon, mutton, turkey, smoked...
• Veggies: Onion, potatoes
• Herbs: Garlic, thyme, rosemary, bay leaf, parsley, Juniper berries, S&P

The process:

• Add to pot and cook.
• Keep the beans to the meat ratio high on the beans side. 
• Liquids (Stock): 3 to 1 ratio to the beans, more means a soup.  Also consider some flour as this will make for a rich liquid.
• Add to pressure cooker and cook for 30 minutes with the heaviest weight.

Original source: Delia, much modified
Cost: $12 approx - 6 portions ($2/ portion) 

Tortilla (flour)

Ingredients:

• 2 cups unbleached white flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 cup lard, butter or vegan substitute (room temperature)
• 3/4 cup hot water (I found near boil worked best) 

The method:
1. Mix together the dry ingredients, then add the wet ingredients. Mix the dough together by hand until very consistent, making sure to work the lard/butter/other in very well.
2. On a lightly floured surface, knead the dough by hand for 5-6 minutes.
3. Cut the dough into 8 equal pieces (more or less). flatten in Tortilla press, cover with a tea towel or inverted bowl. Let sit for 20 minutes.
4. Bake in cast iron pan. 1 min per side.

Pita Bread

Prep: 10 min plus - Cook: 20 min (4 minutes each) - Total: 3 hour 30 min
Yield: Serves 4 – 6 large of up to 15 small
If you are careful with your proportions, you won't wind up with a sticky nightmare!


INGREDIENTS:

• Active dry yeast (about 2 1/4 tsp)
• 1/2 cup lukewarm water (100 - 110 deg. F; hot to the touch)
• 3 1/2 cups flour
• 1 1/4 tsp salt
• 1 tsp sugar
• 1 cup (8 fl oz) lukewarm water

TOOLS: Mixing bowl, paddle or similar to transfer bread to and from oven, pizza tile, oven.


STEPS:

1. Dissolve yeast in 1/2 cup lukewarm water, add one tsp sugar, stir and let stand for 10 minutes until frothy.
2. Combine the flour and salt, mix thoroughly using your hands or a spatula; add the yeasty water and about 1/2 the lukewarm water; mix and gradually add more water a few TBSP at a time (it can be very sticky until well mixed) until firm and elastic and just a little sticky (may adhere to your hand).
3. Turn dough on to a lightly floured working surface and knead for 10 minutes or until dough is smooth and elastic. In a bowl, cover with a plastic wrap and leave in a warm, draft-free place to rise for 2-3 hours.
4. When dough has nearly doubled in size, punch down, knead lightly, pinch off hand fulls to form into balls, any size you like - between a ping-pong and a tennis ball.
5. Put pizza stone in oven on lowest rack; pre-heat oven to 450 deg. F
6. Place balls on a lightly floured surface a few inches apart, cover and rest for 10 - 15 minutes
7. Flatten with floured Tortilla press.
8. Set aside, covered, for another 10 minutes.
9. Using a pre-heated pizza stone or baking sheet; transferring the bread to the hot stone or sheet and baking for about 4 minutes - when the bread has 'popped' and browned ever so slightly on the edges or top. The time depends on how thick and moist your bread is and how hot the oven is.
10. Allow to cool, flatten, store in plastic bags. Can be refrigerated or frozen, with appropriate re-heating or micro-waving.

Thanks to http://www.e-rcps.com/m_e/pita.shtm

Mayo (the best)

The best Mayo in 20 seconds.

The stuff:

• 1 egg
• Juice of 1/2 lemon (more acid will enable you to keep it longer)
• Salt / Pepper  (more salt that you think)
• Canola oil can include small amounts of olive or flax seed oil)

The way:

• Use the electric whisk 
• Add the oil slowly until the mayo stiffens (peeks)
• If its not working cool everything down in the fridge and start again

Variants:

• Garlic (not too much)
• Mustard
• Sugar (just a little)
• Jams or Marmalade (eg Lime Jam)
• Hot sauce

Humus

The stuff:

• 2 cups dry chickpeas (to be rinsed and drained before use) soaked overnight, or use canned
• 3 cloves of garlic crushed
• 1/2 cup tahini (sesame seeds paste)
• 1/4 cup lemon juice
• Olive oil to taste
• Salt & pepper

The process:

• Mix all the olive oil in the blend, slowing add the olive oil until you are happy with the consistancy and taste
• Total time 10 minutes
• Cooked onion
• Grilled and seasoned lamb
• Toasted nuts

Variants:

• Cumin
• Spinach
• 
  

Gazpacho

Assembly only required, Assemble and leave for a day to let the flavours develop.

ingredients

• can crushed tomato and fresh
• cucumber
• capsicum
• red onion
• olive oil
• white wine vinegar
• basil and parsely
• garlic
• Worcestershire sauce
• hot sauce
• salt and pepper
• Optional: Zucchini

Spinach Salad

Food Assembly

Spinach and any selection of:

• Red Onion
• Hard boiled egg
• Soft boiled egg
• Walnuts 
• Raspberries
• Blue berries
• Grated goats cheese (or crumbled!)
• Dried fruit (Dates, cranberries)
• Fruit (Apple, Apricot)
• Salt and Pepper

For the dressing:

• Basic Vinegar and olive oil (inc balsamic)
• Mustard

Beef Bourguignon

Ingredients (serves 6)

• 1.5kg good-quality blade or chuck steak, trimmed of fat, cut into 3cm cubes
• 1 bottle (750ml) good-quality red wine (merlot is ideal)
• 2 tbs olive oil
• 1 tbs unsalted butter
• 1 onion, chopped
• 1 carrot, peeled, chopped
• 150g pancetta, rind removed, cut into strips
• 3 tbs (1/4 cup) plain flour
• 1 cup (250ml) beef stock
• 1 whole head of garlic, unpeeled
• 12 eschalots, peeled
• 300g button mushrooms

• Bouquet garni

• 1 bay leaf
• 1 sprig thyme
• 2 sprigs parsley
• 1 piece orange peel

Balti Paste

Ingredients:

      5 -6 tb Coriander seed
      2 -3 tb Cumin seed
      2    3" pieces of cassia bark
           -(can substitute cinnamon;
           -but cassia is superior)
      2 -3    Habaneros or whatever you like
      2 ts Mustard seed
      2 ts Fennel seed
      3 ts Cardamom seed
      1 ts Fenugreek seed
      6    Bay leaves
      25    Curry leaves; or more
OTHER
      2 tb Ground turmeric
      1 tb Ginger powder
      1 tb Chilli powder
      1 pn Asafoetida
 
  Roast the spices and allow to cool, grind to a powder, then add additional ingredients.
  
  Mix spices and place in a bowl, add 6-8 fl oz (175-250 ml) of vinegar. 
 Mix the spice into the vinegar, adding water if needed to make a creamy paste.
  Let this stand for a while, 1/2 hour is best.
  
  Meanwhile heat 6-8 fl oz (175-250 ml) vegetable oil.
 Add paste to the oil, care is needed here as it will splatter very easily.
 Stir the paste for about 5 mins, do not let it stick. Remove from heat and stand for 5-10 mins,
 if the oil rises to the top the spices are cooked, if not add more oil and cook again for a while, don't forget to keep stiring.
  
  Bottle the paste, (sterile jars essential) and cap with hot oil. This is well worth the trouble to make and will store for a long time. It never
  lasts long in my house though= !!!

Lentil Dip

Red lentils
Olive oil
Cumin
Lemon
Preserved Lemon
Salt and Peeper

Cook lentils for 5 minutes and leave them for 10, add to blender with the other ingredients until you are happy with the consistency and taste

Granola Bars

Recipe courtesy Alton Brown, 2005

Prep Time:

20 min

Cook Time:

40 min

Level:

Easy

Serves:

16 (2-inch) squares

Ingredients

• 8 ounces old-fashioned rolled oats, approximately 2 cups
• 1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
• 3 ounces sliced almonds, approximately 1 cup
• 1 1/2 ounces wheat germ, approximately 1/2 cup
• 6 ounces honey, approximately 1/2 cup
• 1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
• 1-ounce unsalted butter, plus extra for pan
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries

Directions

Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

Cost: $0.75 per portion (depending on quantity and quality of dried fruit)

Bagels

Not that good unfortunately, well good, but not Montreal bagels, not even close really.

http://www.kosherfoodcentre.com.au/

Stock

Collect all your food scraps

• Include: veggies, bones, etc
• Exclude: fruit, eggs, salt or any spices

Boil them up for 2 hours
Strain
Boil down
Freeze

Red Cabbage

Ingredients (serves 6)

• 1/2 red cabbage, finely shredded
• 2 Spanish onions, sliced
• 2 Granny Smith apples, peeled, grated
• 60ml (1/4 cup) red wine vinegar
• 3 tbs brown sugar

Optional

• 375ml (1 1/2 cups) red wine
• 1/2 tsp ground cinnamon
• bay leaf
  
• 1 cinnamon stick
• 1/2 tsp ground cloves
• 2 tsp chopped fresh thyme
• 1 piece orange peel
• Chopped flat-leaf parsley, to garnish

Method

1. Preheat oven to 180°C.
2. Place all ingredients in an ovenproof casserole dish with a lid. Stir to combine, cover and bake for 2 hours. Check that all liquid has been absorbed (if not, return to the oven, uncovered, for a further 10 minutes).

Cannellini beans and Tuna Salad

Ingredients (serves 4)

• 425g can tuna in springwater, drained, flaked
• 400g can cannellini beans, drained, rinsed
• 1 large avocado, peeled, sliced
• 250g grape tomatoes, halved
• 1 Lebanese cucumber, peeled, thinly sliced
• 3 celery sticks, thinly sliced
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 SMALL garlic clove, crushed
• 1 teaspoon Dijon mustard

Method

1. Combine tuna, beans, avocado, tomatoes, cucumber, celery and basil in a bowl.
2. Combine oil, lemon juice, garlic and mustard in a jug. Season with salt and pepper. Pour over salad. Toss gently to combine.