Cooking Fresh Food - breaking the jar/can/bottle habit...

[Sair]

I can hardley keep up with writing out all these recipes on my cards.

I have just been shopping and I am now the proud owner of the 6.5 ltr Breville Meal Maker as well as packets of seeds for dill, oregano, burpless cucumber , capsicum, carrots, watermelon and seedlings for broccoli, parsley, white onion, salad mix lettuce, spring onion, chives and massey gem peas and I have 6 pots of tomatoes sitting on my ironing board in the laundry waiting for after Melb Cup Day to be planted in the ground. I can hardley wait to get started on my veggie patch this weekend. I would love to track down jalepeno seeds and orange pumpkin (the halloween kind). I bought some pumpkin seeds in Canada but wasn't game to bring them over

[briggsy's girl]

LMS - they might be a bit on the exxy side, but i seen orange pumpkin seeds in big w yesterday - they were targeted at kids as "fun" food to grow, and had a halloween pumpkin on the packet! Jamie Durie brand (hence the thought they might be exxy!)

we need to get a couple of garden beds built very soon to plant the roses in so that we can reclaim the vegie patches for vegies. our plan this year is to grow spuds and onion as well - and we'll have garlic coming out our ears - we're going to underplant all the roses with garlic as it keeps aphids away! we have seeds from last year that we're going to plant in trays in the next month or so, and get ourselves some healthy seedlings before we plant as the animals around here like to help themselves... we have a mini greenhouse to play with so we can do things like this more easily

i'm keen to be able to make something from cauli and brocolli that isn't in a white sauce! anyone have a recipe using them to make anything inspiring?? i prefer to cook from scratch where i can but i do find i get lazy when i'm home by myself...

[Sair]

Thanks BG, there is no Big W in Horsham but if my MIL heads to Ballarat I might get her to pick some up if I don't find anything at Growmasters.

Now potato I can grow from potato peels that have eyes on them correct? I need to track down garlic as well. I just looked in the fridge for our stash but I couldn't find it. Not sure I want 4 month old garlic anyway

I am doing the bad thing and making spaghetti with a jar tonight I have added all fresh veggies though. I also have the argument that it is in my cupboard and I need to use it up

ETA BG I would make a soup but I don't know how. I had the best baked broccoli soup while in Canada and I could eat it every day.

[Phteven]

LMS, for seeds try the digger's club or eden seeds (use google and they will be at the top). They both sell heirloom varieties which are far more practical in the home garden than the modern varieties.

[TheBear]

I've added an index to the front page

[christy]

Noice Bear! You are doing all our work for us Love it!

LMS.... wanna pumpkin pie recipe :batting eyelids: ? Somewhere else... Its posted in the recipe section somewhere...

Soups are dead easy. I just did a huge soup tonight. Check out the Slow Cooker recipe section.

My rule for soups:

Good quality chicken stock, preferable home made but I know thats not always available. When ever I make a soup with chicken or bacon as the stock or the background flavour, I always ALWAYS chuck a bone in. It gives everything a round flavour. Yum!

Play with flavours, asian soups are fun, mexican soups are yum, chicken noodle/rice is wonderful this time of year

[Phteven]

I once posted a stack of curry powder recipies. Most of them are pretty easy and use spices that you will find in your local supermarket.
The trick is to make them in bulk and then put them in a bottle in your pantry then you just need to chuck a spoonful in the bottom of a fry pan or saucepanand fry them up then add whatever else you have on hand.
I'll try and dig them up.

ETA - https://www.bellybelly.com.au/forums...885-curry.html

I make a yellow curry powder in bulk here is the recipe
1.5 tbs ground tumeric
.25 tbs ground cardamon
.5 tbs ground cinammon
.25 tbs ground ground cumin
.25 tbs ground ground coriander seeds
.25 tbs ground ginger

I just put it all in a glass jar and leave it in the cupboard then when it's time to cook just fry it on a low heat with garlic, ginger and lemon grass until it's fragrant then brown your meat and or veges and chuck in some coconut milk and palm sugar and fish sauce and boil it for a while until it thickened a bit. Or you can just chuck the whole lot into a slow cooker for a few hours. When I use the SC I find it tastes better if you brown the spices first then I stir the coconut milk into the frying pan to pick up all the browned bits.

Here are some other spice mixtures you can use - just adapt/adjust them to suit yourself.
Curry
6 dried red chillies (take the seeds out to reduce the heat)
8 tbs coriander seeds
4 tbs cumin seeds
2 tsp fenugreek seeds
2 tsp black mustard seeds
2 tsp black peppercorns
1 tbs ground tumeric
1 tsp ground ginger

roast or dry fry everything except the tumeric and ginger then grind them to a powder (a coffee grinder will do this really well or use a mortar) then put it in a jar and add the tumeric and ginger and shake it all about to mix them in.
You can reduce the heat by putting less chilli in and de-seeding the chilli.
You can also try adding a cinnamon stick, 6 cloves and 1 tbs fenel seeds before roasting.
It makes about 16 tbs.

Sambar powder
8-10 dried red chillis
6 tbs coriander seeds
2 tbs cumin seeds
2 tsp black peppercorns
2 tsp fernugreek seeds
2 tsp white split gram peas
2 tsp yellow split peas
2 tsp yellow mung beans
1.5 tbs ground tumeric.

Roast or dry fry the spices, repeat with the pulses (make sure they're evenly toasted - you need to shake them)
Grind the spices and pulses into a powder then mix the tumeric in and jar it up. It makes about 17 tbs.

Panch Phoran (Bengali 5 spices)
Mix equal quantities
Cumin seeds
Fennel seeds
Mustard seeds
Fenugreek seeds
Nigella seeds

You don't process it - just fry it in oil to flavour it before adding the main ingredients or fry it in ghee or oil and add it to vege and dahl dishes just before you serve.

Sri Lankan Curry Powder
6 tbs coriander seeds
3 tbs cumin seeds
1 tbs fenugreek seeds
5 cm piece cinnamon stick
1 tsp cloves
8 cardamom pods
6 dried curry leaves
1-2 tsp chilli powder.

Dry fry or roast the coriander, cumin, fennel and fenugreek seperately until they darken(they turn dark at different times).
Dry fry or roast the cinnamon, cloves and cardamom until they give off a spicy smell.
Remove the seeds from the cardamom then grind all the roasted ingredients with the chilli and curry leaves.
Makes about 12 tbs.

ETA 2 - it's really important to cook your spices (dry roast or fry). If you don't they can be kind of bitter.

[Sair]

Cheers for the Diggers Club info Dachlostar, there are so many things I miss from Canada and it looks like I will be able to get them there.

Mmmmm Christy on the pumpkin pie. I miss the Thanksgiving ones I had every year.

Now does anyone have a good sour cream and chives sauce recipe for pasta?

[sloane]

this is the chilli con carne recipe i use

1 tbs olive oil
1 onion chopped
3 cloves of garlic, crushed
2 tsp ground cumin
1.5 tsp chilli powder (sometimes i use fresh chilli or a combination of both)
600g beef mince
400g can tomatoes
2 tbs tomato paste
3 tsp herbs - usually oregano & thyme
2 cups beef stock
1 tsp sugar
1 can kidney beans

heat oil & cook onion for about 5 mins then add the garlic, cumin, chilli powder & mince & cook for 5 mins until beef has browned.

add the tomatoes & tomato paste, herbs & beef stock & sugar, stir. turn down the heat & let it simmer for about an hour & then add the beans just before you're ready to serve. i guess you don't have to cook it for quite so long but the flavour gets better & better the longer you cook it.

if you want to make enchiladas then after you've made the chilli, warm some tortillas & put chilli in the middle & roll up like a tube (my technical term!). to make enchilada sauce i just make a kind of roux with some flour & oil & chilli (fresh) & then add pureed tomatoes & a little bit of water. put the enchiladas in a dish & spread sauce over them (i put some cheese on top as well) & then cook in the oven at around 180 for about 15-20 mins (maybe less - i just take them out when the cheese has melted & the tortillas are a little toasty at the edges).

[suse]

BG - a yummy and really quick and easy broccoli & leek soup

Ingredients:
Broccoli (1 large head) - cut into large florets, stalks sliced.
Leeks (2-3) - washed & sliced
thyme (about 6 sprigs, enough to make a small bundle tied with string)
ground almonds (about 1/4 cup - 125gm)
chicken stock (or vege stock) - enough to almost cover the broccoli
a good splash of dry white wine
pepper
cream (about 125ml)
butter (a good dob to sweat leeks in, about 30-40gm)
grated or shaved parmigiano reggiano
optional: a small piece of orange zest

1. Heat butter over medium heat, add leeks and sweat until translucent. Increase heat and add white wine. Reduce wine by half.
2. Add broccoli, thyme and stock (and zest if using). Bring to boil and simmer until broccoli is tender. Remove thyme & zest.
3. Puree soup, add ground almonds, cream and freshly ground black pepper.
Serve topped with parmesan and with crusty bread.

[Sair]

It might just be that I have to unsubscribe from this thread in the case that I may become quite large if I keep reading and making myself constantly hungry and eating all this food

[Netix]

Bear, this thread is really going! In our pantry, the sauces are pasta sauces (you know, the dolmio/raguletto type ones, a couple of indian simmer sauces ("indian tonight"?), chicken tonight, pasta bake. Hopefully as we whittle away at the stocks, I can replace the pasta sauces with something like Hoobley's sauce.

There's packets of the continental pasta mixes (which we always add heaps of veg to and have with steak or something, but I still think they are too salty for anyone, so am trying to wean the family off them), and tins of the heinze chunky soup type things, which the Man likes if he is feeling lazy, but hopefully I can just give him some frozen (homemade) alternatives for the majority of the occasions he eats them. Oops, and 2 min noodle things. (but I have thought of making my own, as the bought ones have too much goodness knows what in them!)

I don't buy salad dressings, mainly because I'm the only one in the house that eats any salad, and when I do, I just throw in a bit of minced chilli (ha, there's something else I should make!), lemon juice, herbs, mustard?, maybe bit of salt and pepper. THe olive oil we have has a weird smell that I don;t really like, so I don't normally add much of that. Sometimes a bit of mayo. Yep, buy that, cause I don't use much of it. How well does homemade mayo keep (in the fridge)?

If we have suitable recipes (ie, with little or no processed ingredients) that match up to whats in the requests, or for anything else, would you like us to post them?

To those that make them, are the costs for making your own pizza / bread / icecreams / yoghurts / etc basically the same or cheaper than buying? And for those that make their own yoghurt, do you make it from a spoon of yoghurt, or use the 'easy-yo' type stuff?

Hoobley, can your pasta sauce be put into (sterilised)jars and stored in the cupboard? I would love to try and make this!

Briggsys, how big is your vege patch? I have a little room (if the dogs will let me have it), but not sure on the time aspect. I can't get anything done with this lady bug as it is. At this moment, she is sitting on my lap as I try to type being a right pain. I'm in the process of cooking a cauli curry type thing, so if it turns out, I will post the recipe. Gordon Ramsay has a good broccoli soup recipe (super simple, with like 3 ingredients - broccoli, water & ? salt?

Bear, I'm sorry, but how big is the pot you put 30kg of beef bones in?!?!?!?!!? And where do you cook it? Have you got one of those great Italian Nona stoves or hugemungus pots outside? By the way, I think I speak for everyone here when i say, WE LOVE YOU!

Dach, love those powder recipes, will be making those when I can! Ha, and the cauli curry I'm making has panch phoran!

Gosh this thread makes me so wish that I had the time (no bug underfoot- she's not just underfoot, she really is in the way in if I try to do ANYTHING, even go to the loo!), and the sustained motivation.

[briggsy's girl]

netix - we currently have three vegie patches that are 2.4x2.4m, with plans to add another two the same dimension, and one that is about 2m wide and runs the full length of those five. we essentially have a house block that we're turning into our "practical garden" (with a pretty garden border!). our intention is, over the next couple of years, to set up a rotation schedule that makes the best use of these gardens. it's important not to plant some vegies in the same place you had them the previous season...

Bear, given your penchant for making bulk amounts of food, and the suggestions about making sauces and stuff in advance, would you suggest it's better to get a sterile jar system happening, or to freeze sauces etc. obviously we'll be making bulk amounts of tomato sauce base, but i'm also someone that doens't like reheated meat in the micro (in the oven as a different food is ok - ie spag bol as pasta bake, i just don't like micro reheats for some reason), so i'd prefer to have sauces for everything on hand and then cook the meat fresh... defrosting sauces doesn't bother me so much, but sometimes i like the convenience of jars!

ooh, and to what's in the cupboard at the moment - chicken tonight pineapple sweet and sour stir fry sauce, and chicken tonight curried vegies stir fry sauce. they're not used often as they set off my IBS, but i like the curried sauce... also curried sausages in a tomato based sauce (there is a packet one that uses cooked sausages - can't deal with boiled snags at all even if they're cooked into a dish - they have to be cooked first so i can get rid of any fat ewwwwwww)

[Netix]

Briggsys, I have jsut posted a reply in LMS's gardening thread (its the first one) about my lack of space and a possible problem with setting up a vege patch.

I would rather jar things (where possible) than have everything frozen, as I couldn't bear it if the power went off for any length of time, especially in summer, and I had to throw out a heap of stuff!

[briggsy's girl]

i think jars are more convenient too - but i don't want to jar things and find out they're not going to keep so well!

any recommendations for what i need to get to be able to keep everything in jars? i want to be able to make the most of what we're growing, and i think jars would be ideal, so any suggestions are welcome (like, if there's x brand conserving "system" anyone uses or can recommend...)

[Netix]

Sangie, black bean sauce....

v1. Simple Black Bean Sauce

3-4 tablespoons steamed black soya beans, mixed to paste
2 tblsp oil
2 tblsp sugar

Combine altogether.

v2. Beef with Tomato and Pepper in Black Bean Sauce serves 6

2 large tomatoes
2 tblsp salted black beans
2 tblsp water
4 tblsp dark soy sauce
1 tblsp cornstarch
1 tblsp dry sherry
1 tsp sugar
500gm rump steak, cut into thin strips
1 small green pepper, seeded and cored
4 tblsp oil
3/4 cup beef stock
pinch pepper

1. Core the tomatoes and cut them into 16 wedges. Crush the black beans, add the water and set aside.
2. Combine soy sauce, cornstarch, sherry, sugar, and meat in a bowl and set aside.
3. Cut pepper into 1/2 inch diagonal pieces. Heat the wok and add the oil. When hot, stir fry the green pepper pieces for about 1 minute and remove.
4. Add the meat and the soy sauce mixture to the wok and stir fry about 2 minutes. Add the soaked beans and the stock.. Bring to the boil and allow to thicken slightly. Return the peppers to the wok and add the tomatoes and pepper. Heat through for about 1 minute and serve immediately.

Serve with plain steamed rice. Do not add the tomatoes too early or stir in the mixture too vigorously once they are added or they will fall apart. Substitute snow peas for the peppers in desired. Mushrooms may also be added and cooked with the pepper or snow peas.

v3. Pork with Black Bean Sauce Serves 2-3

8oz lean pork, cut into 1 inch cubes
1 tblsp oil
1 red pepper, cored, seeds removed, and sliced

Sauce
3 tblsp black soya beans, rinsed in cold water and crushed with the back of a spoon
2 tblsp Chinese wine, or dry sherry
1 tsp grated ginger
2 tblsp light soy sauce
3 cloves garlic, crushed
1 tblsp cornstarch
1/2 cup water

1. Mix together black beans, wine, ginger, soy sauce and garlic.
2. Blend cornstarch with 2 tblsp of water and add to mixture.
3. Place pork in a bowl and pour over sauce. Toss together. Leave for at least 30 minutes.
4. Heat wok, add oil and stir fry red pepper for 3 minutes. Remove and set aside.
5. Add pork, reserving marinade sauce. Stir fry pork until browned well all over.
6. Add marinade sauce and remaining water. Bring to the boil. Reduce heat, cover, and simmer gently for about 30 minutes, until pork is tender, stirring occasionally. Add more water if necessary.
7. Just before serving, add red pepper and heat through. Serve with plain rice.

Black soya beans are available from health food stores.


This is all from the book The Complete Chinese Cookbook, Jillian Stewart.

Hoobley, if you think of a recipe you might like, ask and I'll see if its in the book. If you weren't in the uk, I would post you the book and you could copy what you wanted, and return it when you are done.

[sangie]

Ooohhh thanks for the recipes Netix! I'm going food shopping tomorrow and I might attempt a black bean sauce over the weekend!

[Netix]

No problem Sangie. I have just posted some recipes in two other threads, and about to post another here. Can you tell that my little lady bug is in bed?! I have nothing else I really feel like doing!

Briggsy, here is a zucchini recipe.

Herbed Zucchini Serves 6

750g zucchini
90g butter
1 onion
1 clove garlic
1/2 tsp mixed herbs
30g butter, extra
1 tblsp flour
1/2 cup milk
1/4 cup dry white wine (had to spell correct that, I typed "whine" )
1 chicken stock cube
salt, pepper
60g cheddar cheese
2 tblsp chopped parsley

Heat butter in pan, add sliced zucchini, peeled and chopped onion, crushed garlic and mixed herbs, stir over medium heat 5 minutes or until zucchinis are just tender. Remove from pan, put into serving dish, keep warm.
Heat extra butter in pan, add flour, stir until golden brown. Gradually add milk, wine and water, add crumbled stock cube, salt and pepper. Stir over medium heat until sauce boils ad thickens. Gradually add grated cheese, stir until cheese melts. Add parsley, mix well. Pour sauce over zucchinis, mix through lightly.

From AWW.

In this book BG (or anyone else that wants me to type them out...), there is also recipes for: Broccoli with Lemon, Hot Broccoli-Macaroni Salad, Cauliflower Casserole, Cauliflower Cheese Paprika, Cauliflower with Curry Mayonaise, Carrot Casserole, Indian Potato Chahkee, Potato and Carrot Casserole, Tomato Casserole, Tomato Potatoes, Creamed Spinach, Cauliflower Rolls, Vegetable Pancakes (these could be frozen and reheated in the oven I think).

Let me know. Feeling helpful atm.

EEK! Have to go pick up the boy from school! BE back later, with a hollandaise sauce and pepper steak sauce recipe (I hope!)