Two days menus here in this post.
I am getting through the food basket I have put aside for these challenges. I am more than confident that there is plenty of food to last the week.
I am working on the next fortnight’s shopping list and menu plan as well. I am hoping to get these posted in the next day or so.
So, on the last couple of days meals.
Scrambled eggs today. ( You know I love my eggs )
Pasta with Bacon, Tinned Tomato and the last remnants of the packet of mixed vege.
I always think that “Frittata” is such a fancy name for what is basically eggy potato bake 🙂
Most traditional recipes make frittata in a pan and then finish under a hot grill. While I have made them this way, I invariably end up breaking the frittata trying to turn it out. I prefer to make the dish in a small casserole dish an oven.
Slice a large potato as finely as possible.
In a jug or bowl, mix together 2 eggs, 1/2 cup of milk and 1 cup of grated cheese.
Butter the bottom of a small oven proof dish and place a layer of potato.
Pour over a little of the egg/cheese mixture. Add another layer of potato.
Repeat. Make the layers thin, you want lots of layers with a little egg/cheese mix between each layer.
When you have used up all your ingredients ( try to finish with a potato layer.) Dab over a bit of butter and place in a 180 degree oven for about 30 minutes, or until the potato is tender.
Remove from the oven and allow to cool a it before running a knife around the edge of the dish and turn out onto a plate.
Baked Beans on Toast
A new recipe that I found online and adapted to what I had.
I made this for both the Man of the House and myself and allowed enough left over for a lunch the next day as well.
This is my Roasted Pumpkin and Chickpea Curry on Rice. (serves 2-3)
Cut pumpkin into approximately 2cm cubes ( you want about 3 cups of pumpkin cubes) and place into a hot oven for about 15 minutes or until tender and just starting to brown
Meanwhile, in a pan melt a tablespoon of butter and sautee off a diced onion and a level tablespoon of curry powder. Add a tin of undrained chickpeas.
Stir until the liquid comes to the boil, then lower the heat until the liquid reduces to a “saucy” consistency.
Add in the roasted pumpkin, stirring gently so as to not break up the pieces.
Serve on rice.
This is going to be a very versatile recipe. For those not on as strict budget as $25 per week, add chicken, meatballs or even sausages cut into pieces the same size as the pumpkin. Some baby spinach leaves would be good added and allowed to wilt down just before you add the pumpkin.
Top with a good dollop of sour cream or yogurt