Hiya eKa Circle,
The true magician in the kitchen can prepare something from nothing. Feed a crowd in a flash. Pour a lot of love into it and make things stretch.
Tis a great skill set to have in this current season when even the grocery shelves are bare. This is one gifting that I gleaned from losing a lot- you see difficult times as a curse when in fact they teach you survival skills. When one has abundance they may never grasp ability to manifest and so in these rich life lessons I have learnt that all things work for good. In this weeks feeding I shall show you how to not waste what’s left in the condiment jar with my scrappy coleslaw- this time using the scraps of mayo. You can do this with mustards, chilli, pesto, peanut butter, cranberry or any condiment really. Just add some vinegar or lemon juice shake and you have a tasty dressing. https://www.instagram.com/reel/CY7g_OGKTtw/?utm_source=ig_web_copy_link
I will also show you a quick throw together lunch for the fam; using what I had. Some members of my fam eat meat and even though I dont I am more than happy to oblige their tastes (in my mind this is love). So I made some chicken meatballs that I shared recently on my insta stories. See the recipe below. Budget friendly, organic and super fast to prepare. Lots of protein this week to make sure everyone is healthy.
Yesterday’s lunch was a carrot soup as hubby doubled up and bought extra carrots without first checking the crisper. My juicer blade needs replacing atm so I whizzed up a tasty soup and gave the family their toasties topped with some pastrami then they don’t feel like I am insisting they be vego too.
See my recipes below.
What is your something from nothing tip or recipe idea? Drop me a note below I would love to hear from you.
love & light
M + E
Slice up any raw veg left in the crisper drawer. I used cabbage, capsicum, cucumber, celery, carrot and green onion. I found a jar of mayo almost empty so stretched it with a splash of white vinegar and a 1/2 tsp of paprika. Toss and serve. Hubby enjoyed his with some wagyu beef on some turkish bread I added a slice of swiss cheese.
Saute 1 onion and 3 cloves garlic in some coconut oil until soft. Add some ground cumin, chilli flakes, 1 diced potato (leave the skin on) and 7 large carrots. Cover with some stock. I cooked my in a pressure cooker so it only took ten minutes. If you use a saucepan just boil it until the carrots are tender. Add a dob of butter or cream and blend until smooth. Season to taste.
Mix 500g organic chicken mince with 1/2 red onion finely diced, 3 cloves crushed garlic, 1 tsp finely chopped lemongrass, 1 tsp chilli flakes and 2 tbsp mushroom soy sauce. Mix to combine. Fry spoonfuls in a heavy based pan in some coconut oil until golden. Serve topped with some bean sprouts and mint. Accompany with some kecap manis with some sliced green chilli and a lemon wedge to serve.
Throw Together Veg Frittata
Heat 1 tbsp coconut oil in a heavy based pan without a plastic handle. Saute 1/2 red onion finely sliced with 3 cloves garlic. Add some roughly chopped veg and cook until just beginning to soften. Use whatever you have, I used cabbage and bean sprouts this week. Whisk 5 eggs and pour over the vegetables. Cook the frittata for about 5 minutes on the stovetop, then heat the grill. Brown the top until the eggs are just cooked through. This one is also great as leftovers packed into a lunch box when you are on the go.
Turmeric Ginger Rice
Wash 3 cups of rice and place into the rice cooker with 1 tbs coconut oil, 1/2 tsp turmeric, 3 lime leaves, 1 finger of ginger sliced. I toss in some organic stock powder and then top with water. Cook and serve with your favourite dishes.
Our lunch included some organic tempe cooked in coconut oil flavoured with garlic and coriander seed, a piece of hot smoked salmon, some crispy spring rolls, the chicken balls and frittata above and handful of green salad leaves. All ready in the time it took to cook the rice.
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