tag:blogger.com,1999:blog-5089828552519076506.post9007909109625857784..comments2024-03-28T15:55:53.792+10:00Comments on down to earth: Build your fast frugal food recipe collectionUnknownnoreply@blogger.comBlogger35125tag:blogger.com,1999:blog-5089828552519076506.post-71676418474155550592015-08-23T09:29:28.837+10:002015-08-23T09:29:28.837+10:00When I was a teenager in the 1970s, it was my job ...When I was a teenager in the 1970s, it was my job to cook dinner for my Mum and two sisters each night because my Mum was a single parent and she worked in a little shop that used to close about half seven in the evenings. She had to work to support us. I developed a range of simple recipes from having watched my Mum and I added to them too from cookbooks and Home Economics classes. I still cook many of these same dishes today for my family. They are simple, use fresh ingredients and are sustaining and delicious. One new recipe I've added to my collection comes from the cookbook, "What Shall We Cook Today?" It is an oven-baked tomato risotto and it's easy to make. <br /><br />Tomato Risotto with Peas<br /><br />Preheat the oven to 180C. Gently saute 4 chopped spring onions with 2 crushed cloves of garlic in a little olive oil. Add 200g arborio rice and cook gently for 1 minute then stir in a can of tin tomatoes, some herbs (whatever you like) and some tinned tuna (if you like it) + 100g frozen peas. Add to this 400mL of hot vegie stock, some salt and pepper. Stir for a minute or so. Put into a baking dish and cover with alfoil. Bake 35minutes. Serve with grated parmesan.Ellenhttps://www.blogger.com/profile/06441945773198923228noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-19791103417307665212015-08-21T01:57:01.057+10:002015-08-21T01:57:01.057+10:00Both of your recipes sound wonderful! Thanks for s...Both of your recipes sound wonderful! Thanks for sharing.Monicahttps://www.blogger.com/profile/17659675759066363838noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-36667243880582437202015-08-20T13:05:23.687+10:002015-08-20T13:05:23.687+10:00Yum! I've never used filo pastry, I generally ...Yum! I've never used filo pastry, I generally just use puff pastry for quiche bases, is there much difference between the two? The banana and walnut loaf sounds yummy, I was never one for banana cakes etc, but have come to appreciate them in the past few years :) Larissa Jadehttps://www.blogger.com/profile/03358389402166363168noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-39391322391785424242015-08-20T10:02:21.904+10:002015-08-20T10:02:21.904+10:00Oh Rhonda you made me laugh this morning with your...Oh Rhonda you made me laugh this morning with your first paragraph! I too am an old fashioned cook even though I am of a different generation to you. <br /><br />So many fads and things I simply don't get! And the price of kale here. Its tough as old boots and so easy to grow and I simply cannot understand how the supermarkets can get away with charging as much as they do! <br /><br />xxEmma Christianhttps://www.blogger.com/profile/08500696381837942950noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-33999953604474032242015-08-20T09:55:07.340+10:002015-08-20T09:55:07.340+10:00I made a Quiche for dinner last night and made the...I made a Quiche for dinner last night and made the pastry from scratch.......I'm always intimidated by pastry but I gave this a go...it was delicious. Regards Kathy A, BrisbaneKathyhttps://www.blogger.com/profile/13278810299840471966noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-62903615842841785242015-08-20T08:23:22.684+10:002015-08-20T08:23:22.684+10:00You are welcome Rhonda, the lemon gives the meat s...You are welcome Rhonda, the lemon gives the meat such a wonderful flavour. Then the skin is infused with the soy, honey and seasonings. So tasty. <br /><br />I will have to try that season combo the next time I do a chicken, Lana, it sounds great as well. <br />Debhttps://www.blogger.com/profile/14818846191812043049noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-47026872960303275122015-08-20T01:25:00.393+10:002015-08-20T01:25:00.393+10:00The soy sauce and honey sounds interesting.
My st...The soy sauce and honey sounds interesting.<br /><br />My standard rub for a whole chicken is 2 tablespoons oil, 2 teaspoons each salt, rosemary, oregano and minced garlic. Mix all and rub on the bird. My adult children ask for this when they will be visiting.Lanahttps://www.blogger.com/profile/09380649410508372279noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-40519870155666637862015-08-20T01:20:03.418+10:002015-08-20T01:20:03.418+10:00I haven't made quiche in awhile but I will be ...I haven't made quiche in awhile but I will be soon with fall coming.<br /><br />Last night I made a quick new recipe for chicken and rice. Brown 1 pound cubed up raw chicken in a few tablespoons oil. Salt and Pepper well. Stir in 2 cups chicken broth, 1 cup white rice and 1 cup salsa verde. Cover and simmer 20 minutes. Very flavorful and a bit spicy. Next time I may reduce the salsa a bit to reduce the heat. Serves 4.Lanahttps://www.blogger.com/profile/09380649410508372279noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-67770658883814254672015-08-19T23:57:08.949+10:002015-08-19T23:57:08.949+10:00Hi Belinda, I was just wandering what to do, somet...Hi Belinda, I was just wandering what to do, something different from what I cook usually in the slow cooker. This chicken curry looks soo yummy ! I'll try soon !Corinnehttps://www.blogger.com/profile/12434288462048336124noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-37949958296653888072015-08-19T23:23:49.387+10:002015-08-19T23:23:49.387+10:00Thanks for the tip Kathy ! Will definitely try thi...Thanks for the tip Kathy ! Will definitely try this next time I make my quiches thank you !Anonymoushttps://www.blogger.com/profile/13279130714913773776noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-15135668867296936882015-08-19T21:57:08.108+10:002015-08-19T21:57:08.108+10:00Every culture seems to have a version of the eggs-...Every culture seems to have a version of the eggs-cooked-in-tomato-sauce dish. I make it as shakshouka, but it can just as easily be huevos rancheros or one of the many other versions. Some of them use whole tomatoes, or maybe peeled, but then the cooking time is a bit longer.<br /><br />https://en.wikipedia.org/wiki/ShakshoukaIrishttps://www.blogger.com/profile/04396327335856768030noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-44617901920655127802015-08-19T21:15:15.837+10:002015-08-19T21:15:15.837+10:00The only quiche I make has the flour added to all ...The only quiche I make has the flour added to all the moist ingredients and it comes as a pastry base.Anonymoushttps://www.blogger.com/profile/03721235709663386887noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-33632464723826806062015-08-19T21:09:21.094+10:002015-08-19T21:09:21.094+10:00Hi Rhonda,
What a great couple of recipes, I wil...Hi Rhonda, <br />What a great couple of recipes, I will certainly keep those on hand for quick cooking, and also loved the other readers suggestions and recipes. That's what I love about this big circle of blogging friends, always learning something new, see you can teach an old cook new tricks lol<br />Take care,<br />Cheers,<br />Jane.ozzibethhttps://www.blogger.com/profile/01537238271583629320noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-54349370743022613952015-08-19T20:11:22.997+10:002015-08-19T20:11:22.997+10:00Whenever I make pastry for a pie I double the amou...Whenever I make pastry for a pie I double the amount and make two pie crusts (I have two pyrex pie dishes) and I pop one in the freezer wrapped in clingfilm. Anytime I'm short of time then I can pull out the frozen pie crust and by the time I've cooked bacon, chopped or grated stuff and heated the oven the pastry has defrosted. Super quick! Sometimes after a roast dinner I chop up the leftover meat and veg and keep back a cup of gravy and mix it all together, chill it and when completely cold bung it in the frozen pie crust. It's an instant dinner that just needs defrosting and throwing in the oven on a busy day when I don't have time to cook. You can add breadcrumbs or leftover mash or a sheet of puff pastry to the top if you like.Unknownhttps://www.blogger.com/profile/04608988985540653692noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-90278485164857995552015-08-19T19:20:22.551+10:002015-08-19T19:20:22.551+10:00They look yummy. I'm like you. I hate those fo...They look yummy. I'm like you. I hate those food shows where people use a hundred dollars worth of ingredients to make enough food for one plate! How about you teach people about how to feed the family for under $20 and make it healthy. Everyone thinks there a mastercheif now and spend more money cooking at home than they would spend to go out!angelahttps://www.blogger.com/profile/06367100990792829157noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-19361387383149430932015-08-19T17:41:11.670+10:002015-08-19T17:41:11.670+10:00The quiche recipe at our house that is the most po...The quiche recipe at our house that is the most popular has a scone mixture base - wonderfully filling on a cold winter's day. Rather like a cross between a quiche and a deep pan-fried pizza...but nicer.poggeauxhttps://www.blogger.com/profile/00754636457782658089noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-53886893316342837682015-08-19T15:29:37.214+10:002015-08-19T15:29:37.214+10:00You're welcome Rhonda, I hope you enjoy it :)You're welcome Rhonda, I hope you enjoy it :)Questhttps://www.blogger.com/profile/18132950764844608518noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-47933765108879832842015-08-19T15:09:45.133+10:002015-08-19T15:09:45.133+10:00Thank you for this post, Rhonda! I often feel a bi...Thank you for this post, Rhonda! I often feel a bit 'heavy' after a quiche - mixed eggs always make me feel that way, but I should make it more. It's so simple and a good leftovers saving recipe. I love love love all the added recipes in the comments!!<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-53686291715348955172015-08-19T14:03:57.793+10:002015-08-19T14:03:57.793+10:00That chicken recipe looks interesting, Deb. I'...That chicken recipe looks interesting, Deb. I'll try that. Thanks for sharing. xxrhonda jeanhttps://www.blogger.com/profile/08962112306968959985noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-41394366564300833912015-08-19T14:02:26.395+10:002015-08-19T14:02:26.395+10:00Jenn, that's a good recipe. I've been maki...Jenn, that's a good recipe. I've been making it for donkey's years and we still look forward to it. xxrhonda jeanhttps://www.blogger.com/profile/08962112306968959985noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-25797338430943378812015-08-19T14:01:29.359+10:002015-08-19T14:01:29.359+10:00It's quick and easy, Jean, and delicious. Ever...It's quick and easy, Jean, and delicious. Everyone will love it.rhonda jeanhttps://www.blogger.com/profile/08962112306968959985noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-27219516722961114632015-08-19T14:00:19.188+10:002015-08-19T14:00:19.188+10:00Belinda, I really like the sound of your curry chi...Belinda, I really like the sound of your curry chicken recipe. I'm going to try it. Thanks for sharing.rhonda jeanhttps://www.blogger.com/profile/08962112306968959985noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-58649775025795315732015-08-19T13:59:33.382+10:002015-08-19T13:59:33.382+10:00Hi Gail, in the new book there are plenty of recip...Hi Gail, in the new book there are plenty of recipes. A few main meals, dairy recipes, slices, biscuits and bread.rhonda jeanhttps://www.blogger.com/profile/08962112306968959985noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-47917503609838440452015-08-19T12:41:12.487+10:002015-08-19T12:41:12.487+10:00Another thing you can do for quiche crust if you w...Another thing you can do for quiche crust if you want to have a quick meal but don't have filo on hand (I almost never do) is to double the recipe when making dough for pie crust and freeze half. Then pull it out to thaw when needed. It does require a bit of forethought, but it's easier than making a whole new batch of dough, waiting for it to chill, etc, when all you want to do it get dinner on the table. For the new cooks reading this--I am by no means an expert, and for years I'd roll my eyes when my mom insisted that making pie crust was easy because I could never seem to get it right the few times I tried it. One year I made it a goal of mine to master pie crust, and you know what? It *is* easy--after you've done it a whole lot, and you know what it's supposed to look and feel like, and how to correct it if it's "off." So yes, at the beginning it can be a pain, but keep at it and with practice you'll get much better, and then one day you'll find yourself making a crust from scratch because it's easier and faster to do that than to go get a premade one at the store, and yours will taste better too. :)Helenahttps://www.blogger.com/profile/15173788247672691139noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-34479745701217398682015-08-19T11:24:28.525+10:002015-08-19T11:24:28.525+10:00Hi Rhonda, my usual meal prep is putting together ...Hi Rhonda, my usual meal prep is putting together things I have in the fridge, freezer and pantry. I keep my staples on hand and just tend to mix and match the flavours I know we enjoy. I cooked a whole chicken in the slow cooker last week. I was wanting to season it a little differently, so, I stuffed it with a quartered lemon, half a salad onion a good sprinkle of Italian mixed herbs and a good dash of dried ground sage leaves. Then, rubbed more of the seasoning on the skin. I put the prepped bird in the slow cooker and added a drizzle of soy sauce and a drizzle of honey and some water. Cooked it on high for a couple of hours and then low for another couple of hours. It turned out amazing. The meat was used for lunches and I have saved the bones in the freezer to make chicken stock. <br /><br />I will share this link to a recipe for a very good Chocolate Cake. http://aclotheslineoutheback.blogspot.com.au/2012/02/i-got-chocolate-cake.html<br /><br />I am not active on my blog at the moment, but, this recipe is still there and it is a very basic recipe, that gives an amazing result. I hope you have a lovely day. Cheers, DebDebhttps://www.blogger.com/profile/14818846191812043049noreply@blogger.com