Monday, April 26, 2010
Last week I was going to do a menu until Wednesday and I ended up doing the whole thing to Monday past Wednesday. However, I only shopped for until Wednesday until I had some more money. I also had to change my expectations on what I could buy so put in some swap recipes. So this post is to sort out where I am up to. How? I'll start off removing what we have already eaten and go from there. However I think this is going to be very tricky. One of the ingredients was accidently used up as well. Coles had eftpos go down when I was in there and I couldn't buy all that I wanted to the first time. Luckily tonight we are starting with left-overs.
I am going to make this into a $21 challenge it will make things easier.
Tuesday ~ Left-overs
Wednesday ~ Tomato & Borlotti Bean Soup
Thursday ~ Pea Fritters & perhaps Chickpea Salad with Yoghurt Dressing
Friday ~ Aduki Beans
Saturday ~ Mung Bean & Vegetable Soup using wombuk stalks & corn cob
Sunday ~ Chinese Egg Noodles
Monday ~ Spicy Beans using pintos
Ingredients to work with: canned potatoes & champignons
I may still use some of the recipes I planned depending on the fine details of the budget that I will go over with my husband tonight.
Pasta e Fagioli
Red & Black Lentil Soup by Tobie Puttock using French Style Lentils
Italian Soup with Cheesy Damper (uses Kraft Cheddar)
Black eyed Beans/Peas & Vegetable Soup
Pumpkin & Split Pea Soup
Wombuk & Mushroom Chow Mein I'm using egg noodles
Swap recipes that I found last night that may work:
Spicy Cannellini Beans with Creamy Polenta
Lemon & Pesto Spaghetti
Herbed Vegetable Noodle Soup with crab
Tomato & Olive Linguini
Rice Vermicelli Spring Rolls (uses chicken mince)
Fragrant Thai-style Green Curry (uses chicken fillets 700g)
Pumpkin & Walnut Pasta (uses canned champignons)
Weight Watchers Aduki Bean Salad
Mixed Bean Chilli Soup
My girls loved this, used it as they would chilli made with mince or ground beef. Yes, we had it on Wednesday and we had chowder this week too.
To cook adzuki beans:
Soak overnight (in fridge) 1 cup adzuki beans and 5 cups water.
Cook with 1 dried chilli and 1 teasp of salt and 1 teaspoon sugar for about 40 mins
Remove chilli, drain (reserve liquid) and blitz adding some reserved liquid for thick paste
Add to cooking ingredients below and mix in properly.
2 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
125g button mushrooms, sliced (much more- about ½ paper bag)
1/4 tsp chilli powder, or to taste
1 tsp ground cumin
400g can Butter beans (don’t drain juice OK)
400g can chopped tomatoes (whole tomatoes mashed)
600ml tomato juice (not needed)
300ml vegetable stock
2 tbsp chopped fresh coriander (not needed)
TO SERVE: 4 tbsp half-fat crème fraîche, try also Corn Chips
fresh coriander sprigs (not needed)
1, Heat the oil in a large saucepan. Add the onion, garlic and peppers and fry them gently, stirring constantly, for 2–3 minutes until softened. Add the mushrooms, chilli powder and ground cumin and cook gently, stirring, for about 30 seconds
2, Tip the mixed pulses and tomatoes into the saucepan. Add the tomato juice, stock and chopped coriander. Stir well, bring to the boil, then reduce the heat. Partially cover the pan with a lid and simmer gently for 20 minutes until all the vegetables are tender.
3, Ladle the soup into bowls and garnish each portion with 1 tbsp of crème fraîche and some coriander sprigs.
Recipe adapted from here. They use: Canned mixed pulses contain soya, pinto, black-eye, red kidney and aduki beans, and chickpeas.
Wednesday, April 21, 2010
In 1968 I could have been eating this soup. I love black bean soup, but sadly it was never sold here.
I was going to post a picture of Old Mother Hubbard, but that was very depressing, a dusty looking wooden cupboard.
So here is my pic, of black turtle beans, for those Australians who haven't seen them. They make everything black, but I love them!
Still using the things we have on hand for the base for each recipe. Hopefully next fortnight will be easier. However, the recipes have been lovely so far.
Tuesday ~ Pea & Ham Soup with Kranskys
Wednesday ~ Black eyed Beans/Peas & Vegetable Soup
Thursday ~ Pea Fritters & perhaps Chickpea Salad with Yoghurt Dressing
Friday ~ Chinese Egg Noodles
Saturday ~ Mixed Bean Chilli Soup Aduki Bean Chilli recipe on this blog soon
Sunday ~ Nachos with pinto beans or Pinto Beans with Chorizo & wraps
Monday ~ Fish with red or green curry from a can
Tuesday ~ Red & Black Lentil Soup by Tobie Puttock using French Style Lentils
Wednesday ~ Seafood Chowder I'm using canned prawns this particular time
Thursday ~ Mexican Macaroni Cheese
Friday ~ Wombuk & Mushroom Chow Mein I'm using egg noodles
Saturday ~ Italian Soup with Cheesy Damper (uses Kraft Cheddar)
Sunday ~ Pasta e Fagioli
Monday ~ Pumpkin & Split Pea Soup
Chilli Bean Casserole with Herby Dumplings
Roast Pumpkin & Black Lentil Soup
Polenta Cake with Citrus Syrup (I need eggs)
Successful recipes from last week:
Lucy's Adzuki Croquettes & Spicy Sesame Sauce
Gula Melaka with Lychees
Hot Pot Soup with Basil Dumplings (uses kranskys)
Hearty Chicken Soup
The big question is, is aduki bean chilli a legitimate use for aduki beans? It seems so, going on this recipe called Mixed Bean Chilli Soup. We tried it last night, and yes, yummy.
A little more strange until I have tried it, aduki bean feijoada, Adzuki Bean & Cabbage Stew, I like feijoada, so I am curious. Going on what happened with the Mixed Bean Chilli Soup, yes it is like feijoada. Sour cream would have gone with it very nicely.
Anyway, I liked the cans of mixed pulses in the first recipe. They include soya, pinto, black-eye, red kidney and aduki beans, and chickpeas. They are available in the UK. It is used in this minestrone soup. It went well as a minestrone too. Aduki beans seem very versatile, for Italian, like black beans from the south and beyond, Japanese and like chilli, similar story to the black beans.
Friday, April 16, 2010
Friday, April 9, 2010
Above is red kidney, pinto, mung (green), black turtle, aduki and haricot beans.
We had this soup tonight. I admit I was putting off cooking the mung beans that I have had for ages dried in the pantry. This soup had a better texture than lentil soup. Similar, but nicer and seemed very healthy. We used vegetables we also didn't want to deal with. Absolutely delicious. Good way to use up marrow and beetroot from the garden. Don't be put off by the spices. You can't taste them, they just do something to the ordinary vegetables and make the whole thing work. The recipe comes from this blog and has been adapted.
Mung Bean and Vegetable Soup
Rinse the mung beans under cold running water. Soak overnight, mung beans, (1 ½ cups mung beans well covered with water) the beans swell to about 2 ½ times volume. Soak in fridge in warmer temps.
1 cup dried mung beans
1 to 2 cups chopped vegetables
(used 2 beetroot cubed small,
small celery chopped,
3 garlic chopped small,
2 small onions chopped roughly,
Piece of Japanese radish, chopped small,
2 pieces of large zucchini chopped into smallish cubes…all vegetables fried in oil in batches
In order of cooking times, starting with onions and garlic cooked with spices
Water will need to be added depending on quantity of vegetables and how thick you want the soup to be
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1 tablespoon olive oil
1/2 teaspoon brown mustard seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon sea salt, or to taste
Drain and rinse the soaked beans and add to a medium saucepan. Cover with 3 cups of fresh cold water and bring to a boil and cover. Simmer for 20 to 30 minutes or until the beans are soft, stirring occasionally.
Season with salt to taste, and serve hot or warm. Serves 4.
Thursday, April 8, 2010
This picture is called Pantry, Green Gables Home, Prince Edward Island, Canada.
Monday sees some left over bacon that we made into soup Cabbage, Bacon & Potato Soup
A bit rough this menu, but also a pantry challenge. We had some things left over from last week, which is amazing really. Probably something to do with the gifted turkey and having left overs again after going back to a five person family this Monday after our son went back to the city after his break. I may buy mince and small amount of steak for the Japanese pancakes and the canned corn, eggs and ham, or go through the menu again and fine tune it.
Tuesday ~ Tuna Casserole
Wednesday ~ Left-overs
Thursday ~ Spaghetti Bolognaise
Friday ~ Mince Chow Mein
Saturday ~ Possibly Mediterranean Grilled Polenta with fish & salad
Sunday ~ Red Onion & Green Pea Fritters with Braised Beans needs fresh tomatoes & lemon juice or wombuk salad
Monday ~ Japanese Pancakes (uses cabbage)
Tuesday ~ Cabbage with Split Peas if not having chow mein and Japanese pancakes or Spaghetti with Tuna Sauce
Wednesday ~ Mushroom & Caper Pasta
Thursday ~ Mung Bean and Vegetable Soup
Friday ~ Tomato & Borlotti Bean Soup
Saturday ~ Possibly Noodle Omelettes uses canned corn, eggs & 100g ham or cauliflower
Sunday ~ Lucy's Adzuki Croquettes & Spicy Sesame Sauce
Monday ~ Spicy Azuki Bean Risotto
Swap recipes: Greek Bean & Silverbeet Stew
Italian Vegetable and White Bean Soup
Sweet & Sour Fish Sticks & Rice
Have tabouli mix for salad if we have a tomato in the garden.
Successes from last week:
Red Onion & Green Pea Fritters
Lentil Burgers with Tahini Sauce
Asian Bean Cakes
All very nice.
Interesting recipes: Spaghetti with Garlic Butter, Bacon and Prawns
Roasted Chipolatas with Creamy Polenta
Spaghetti with Tuna, Peas & Borlotti Beans
Sausages with Lentils & Polenta
Vegetable Slice with Asparagus Salad