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TRINA001's Photo TRINA001 SparkPoints: (3,164)
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4/13/11 4:36 P

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lol, I love that bin!

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DOREENKNIGHT64's Photo DOREENKNIGHT64 Posts: 6,345
4/13/11 5:22 A

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I've had ready meals with butternut squash and often thought it would be good to use them in something home-made. I'm just waiting to find them in the reduced for quick sale bin.

Think not. Do.

If you do what you've always done, you'll get what you've always got.


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TRINA001's Photo TRINA001 SparkPoints: (3,164)
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4/9/11 2:39 P

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I made the bake today, but I did alter the recipe a little.
I had some sprouted mixed beans that were ready to eat so I bunged them in too.
ooh, it was lovely, and I have some to freeze for days I can't be bothered cooking.
I'm lucky in one way at the moment, we live in town and its a short walk to the supermarket, but years of living out in the stick has made me stuck in a habbit of keeping certain foods in stock lol, I think I'll always do that now. I miss seeing the heron, bunnies, hares, ducks, geese, cows, sheep, robins etc through my kitchen window, now I see pebble dash walls :(
But, its still a short walk in the other direction to the sticks again, so that makes it ok.
I'll deff try the ratatoille. I've thought I've made it before lol (I use it as a base for lots of things) but I'd never put aubergine in it. I had guessed a recipe for it, and never knew there was aubergine in it! I love courgettes.
Ive put butternut squash in something similar before, liquidised it and used it with pasta, that worked well (my cooking is a bit hit and miss to say the least)

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DOREENKNIGHT64's Photo DOREENKNIGHT64 Posts: 6,345
4/9/11 4:30 A

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Yes, I've just decided to keep frozen peppers too. I get the fresh ones but they don't keep as long as I'd like, and when you live in the Great Welsh Bugger All and Tesco is 25 miles away, you can't just pop out.

The main part of the aubergine thing will certainly freeze, texture of the cheese might alter, though you get mozzarella on frozen pizza so that might be more suitable than cheddar.

You might also like ratatouille, similar ingredients without the cheese.

couple of aubergines
2 or 3 courgettes
2 cans chopped tomato
onion
garlic
pepper
little olive oil
herbs - basil, oregano

Cube aubergine and salt as before. Rinse well. Chop onion, fry in olive oil. Chop peppers, add to onion and continue cooking. Crush or chop garlic, add to mixture. Cut up courgettes in slices or half slices according to size, add. Add cubed aubergine, tomatoes, herbs, simmer whole thing for as long as it takes to get all the vegetables really soft, at least forty five minutes. Even better reheated the next day, or will freeze well. May be eaten cold with salad, as vegetable with meat or just on its own. No protein to speak of, you may add beaten egg just before serving, which makes it look disgusting but tastes good, or have a yoghurt or something afterwards.

Think not. Do.

If you do what you've always done, you'll get what you've always got.


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TRINA001's Photo TRINA001 SparkPoints: (3,164)
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4/8/11 4:51 P

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wow, that was fast, thanks.
Its just the kind of recipe I love, easy, not too precise and all the ingredients (apart from the aubergine) are always in my cupboard! i keep in frozen peppers.
I'm going to take a chance in suspecting its going to freeze well too.



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DOREENKNIGHT64's Photo DOREENKNIGHT64 Posts: 6,345
4/8/11 9:14 A

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FEE'S AUBERGINE BAKE based on something she had in a restaurant once:

For 4 people you will need:

2 aubergine
2 cans chopped tomatoes
couple of onions
garlic
red, green or even yellow pepper
squeeze of tomato puree if you want
herbs eg basil and oregano
a little olive oil
2 packs mozarella or whatever cheese you have

Slice aubergine into quarter to half inch slices. Layer with salt in a colander over a bowl and leave for about an hour for juice to drain. Rinse well.

Fry onions, pepper and garlic in olive oil, add tomatoes and puree and cook until reduced. Place aubergine in the bottom of an ovenproof dish, pour over tomato sauce, cover with foil and cook in oven about 190 degrees for about an hour. Uncover, put grated cheese on top and return to oven for another half hour till top is brown.

Amounts, temperatures, times and exact ingredients aren't crucial, it's a very forgiving recipe. Although it has the cheese, that's the only protein so overall it's filling and not too calorific. It must have at least 3 of your 5 a day of vegetables, too.

Think not. Do.

If you do what you've always done, you'll get what you've always got.


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TRINA001's Photo TRINA001 SparkPoints: (3,164)
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4/8/11 6:25 A

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That would be good, if its not too much trouble.
It sounds yummy. I'd never tried aubergines till recently, and that was in mousaka, but the other ingredients overpowered the aubergine taste I think.
thanks :) emoticon

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DOREENKNIGHT64's Photo DOREENKNIGHT64 Posts: 6,345
4/7/11 4:10 P

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Aubergines are my favourite of all vegetables. I often make ratatouille, and recently I did moussake. My daughter has an easy aubergine bake, if you like I'll post the recipe.

Think not. Do.

If you do what you've always done, you'll get what you've always got.


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TRINA001's Photo TRINA001 SparkPoints: (3,164)
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4/7/11 3:54 P

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oooh, I cooked the fennel bulb in the pressure cooker (I love my pressure cooker) It was delicious!
My challange for tomorrow is to cook aubergines. I like mousaka, but its quite high fat.

Since I sterted on spark people I've been really enjoying cooking new food, I'd been in a bit of a rutt in the kitchen, same old pizza, lasagne, or something 'n' chips most days.


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TRINA001's Photo TRINA001 SparkPoints: (3,164)
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4/6/11 5:25 P

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MMmmm, I like aniseed flavour too. I often use fennel leaves in cooking, but never the bulbs till now.
Thanks tor the advice

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DOREENKNIGHT64's Photo DOREENKNIGHT64 Posts: 6,345
4/6/11 5:56 A

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The simplest thing is to slice it up and steam it as you would any veg. I love the aniseedy flavour.

Think not. Do.

If you do what you've always done, you'll get what you've always got.


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TRINA001's Photo TRINA001 SparkPoints: (3,164)
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4/5/11 6:33 P

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I bought a fennel bulb today, I don't know what for, it just looked yummy. (I'm just glad shopping before lunch didn't make me buy chocolate, it could be worse)
Anyway, I have no idea what to do with it.
Any ideas? please...lol.

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TRINA001's Photo TRINA001 SparkPoints: (3,164)
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2/22/11 7:32 P

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I have a book by jane clarke called yummy.
Its aimed at child nutrition, but there is a recipe for tomato batch sauce in it that is really nice, with tomatoes, butternut squash, carrots, onions and garlic in it. I've used it in lasagne and it was lovely. There's also a recipe for cereal bars that is really nice. there are plenty other recipes in it.
I would recommend it as a book full of ideas for sneaking extra nutrients into meals.
I find it reassuring at the moment being on a lower calorie diet than I have been used to that I am still packing nutrients in.
has anyone read any of her other books? and are they worth a look?

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PATJ7084's Photo PATJ7084 Posts: 6,250
5/16/09 4:37 P

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Spaghetti Bolognaise 400 cals
1 onion chopped, 2 cloves garlic, 125g mince, can chopped tomatoes, oxo cube, 4 mushrooms, 50g spaghetti
put the mince in the pan and brown gently, fat comes out of the mince so do not add any, surplus fat soak up with kitchen towel, add onion and garlic cook until onion softens, add mushrooms, chopped, tin of tomatoes and oxo cube, simmer for 30 mins, cook spaghetti and when drained add black pepper. Add a side dish of green salad.



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PATJ7084's Photo PATJ7084 Posts: 6,250
3/19/09 7:43 P

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really low calorie veg soup. put 2 oxos in a saucepan threequarters full of water, salt & pepper, bring to boil to disolve oxos. add carrots, onions, potatoes and parsnips cut up into small pieces and cook for 30 mins. very tasty. if you don,t use potatoes add some fine pasta when veg soft and cook until pasta ready emoticon



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LOVE2MEN Posts: 1,623
3/7/09 8:25 P

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These mini-pancake-like cookies are a family favorite. We always make them for our St Davidís Day celebration here in Michigan. Iíll let you tell me how really Welsh they are. I just know what Iíve been told. But they really are good.

WELSH CAKES
Step 1: In a large bowl mix:
4 cups sifted flour
5 tsp baking powder
Ĺ tsp baking soda
1 tsp salt
1 stick margarine plus enough Crisco to make a rich pie crust (about 1 cup)

Step 2: In a separate bowl mix:
1 Ĺ cup sugar (not quite Ĺ cup)
1 cup mashed potatoes (cold) (Either instant or real potatoes work well)
3 eggs
1 Tblspn milk
1 tsp vanilla
Mix well. Then add:
Ĺ cup golden currants or raisins
1 Ĺ tsp lemon or almond extract

Step 3: Combine the potato mixture and the flour mixture.
Make walnut sized patties
Flatten and bake on a griddle until nicely browned Ė turning once to brown on both sides.
Recipe makes about 4 dozen.
emoticon

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DOREENKNIGHT64's Photo DOREENKNIGHT64 Posts: 6,345
3/3/09 5:34 A

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Not quite a recipe, more than a tip. Recently, instead of thickening with flour, I've been adding red lentils to things like Bolognese sauce and soups. I think it adds a bit more nutrition rather than just more carbohydrate. A couple of ounces between four portions seems about right.

Think not. Do.

If you do what you've always done, you'll get what you've always got.


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PATJ7084's Photo PATJ7084 Posts: 6,250
2/11/09 3:20 P

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Here you can share your recipes, please can you also add cals and any other nutrients like carbs, fat, suger etc if you know, soooo lets get cooking emoticon



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