Despite barely leaving the house, having no social engagements or work commute costs, January has been a tight month financially for us. Intending to finish 2020 with a bang after what had been the shitest year on record, we went overboard on buying generous family Christmas gifts and enough ‘naughty’ food and booze we could consume. I guess I’m fortunate that we were able to do so in the first place.
But this month we’ve been ‘skint’, so I’ve tried to go back to ‘basics’ by making cheap, healthy meals. Spaghetti with Broccoli & Anchovies from BBC Good Food is entirely forgettable, however at around 62p per serving it’s a wonderfully affordable option when you want a thrifty pasta dish.
I loved it, mainly because I had all of the ingredients in. My wife hated it, mainly because I burnt the breadcrumbs. I pointed out she was nitpicking and that they were merely ‘well done’. But yeah anyway…. keep an eye on the breadcrumbs and don’t burn them, ok? If you love pasta and are wondering what to do with any leftover anchovies, then pasta puttanesca is the absolute dish to go for and is also cheap to make.
Mushrooms on toast by Jamie Oliver is one of the most popular breakfasts on this blog. But this alternative BBC Good Food version using light cream cheese sauce tastes even better, in my opinion.
Avoiding butter keeps the calorie count down and the Beeb suggest serving Creamy Mustard Mushrooms on Toast with a small glass of orange juice. A quick and healthy vegetarian brekky which tastes divine.
I might sound like a broken record, but chicken drumsticks are excellent value and make for perfect, hassle-free weekend meals. Invariably once coated in your preferred marinade, all you need to do then is bake them in the oven for about half an hour.
Chipotle Chicken and Slaw from BBC Good Food will appeal to heat freaks, but it’s not too hot to put off those who have more sensitive palettes. The slaw, comprising red and white cabbage, avocado, carrot and lime zest is quite fancy, but there are simpler and cheaper home-made recipes, such as sticky chicken with coleslaw.
Turkey thigh mince is cheap as chips and typically 7% fat, making it a decent alternative to beef, pork or lamb mince. Spicy Turkey Sweet Potatoes from BBC Good Food is a quirky take on a jacket potato with a rich, smoky filling. Topped with a dollop of sour cream and some chives – easy peasy and I love it!
Prawns with tomato & feta from BBC Good Food sounds totally random, and it is. But I decided to give this a go as it was about the only meal I could make with what I had left in the fridge. I love prawns and I love feta, but together? Hmm, I’m not sure.
Butternut squash is a brilliant vegetable to have in your fridge – it keeps for ages and it’s really versatile. You can roast it for tray bakes, mash it to include as a filling when making fresh pasta or ‘squash’ bruschetta, blend it to make a tasty, buttery sauce or dice it and chuck it in a wok to include in curries.
Butternut Squash Pilaf from BBC Good Food came to my rescue recently when my fridge was bare. I’ve always got some ginger, garlic and rice knocking about and when I found some fruit and nut mix leftover from Christmas I was sorted. I’m not sure I’d go out of my way to buy these ingredients to make this especially, but it was an enjoyable vege curry that had a nice mix of sweet and savoury flavours, plus the heat from the harissa paste. And all this for just 87p – you’re having a pilaf!
If you’re a non-vegan or vegetarian and wondering what to do with any leftover squash, make Beef Kofta Curry – it’s delicious and my favourite recipe of May 2020.
It’s a long and not particularly interesting story, but I recently ended up with three cauliflowers in my fridge with little clue as to what to do with them. My initial get ‘out of jail’ idea was to use them to make a batch of cauliflower rice, but actually I can’t stand cauliflower rice and feel rage every time I try to make it. Cauliflower is supposed to have crunch, so when I stumbled across Cauliflower, Paneer and Pea Curry from BBC Good Food I was sold.
This turned out to be an excellent vege meal. Paneer is similar in texture to halloumi and is used in a lot of curries – both are really useful options to have in your fridge. The recipe states to use ‘rapeseed’ oil, but bog standard vegetable oil will do. You can serve this with rice (but not cauliflower rice, eh) or naan bread but don’t forget to account for the extra calories.
My recent farm shop delivery was well received but it did throw up some surprises. A green cabbage was substituted for a courgette and butternut squash was swapped for an aubergine. With my OCD-esque food planning menu in tatters, I trawled through my library of cookbooks for inspiration and discovered Spicy Pork and Aubergine Curry courtesy of BBC Good Food.
I’m not a fan of aubergine and would normally use it in a vege curry, or perhaps a moussaka. But there was no way I was going to let it go to waste in times like now. The journey to get to this meal was arduous, but eating it was largely forgettable. It lacked flavour and punch, however the addition of a small portion of basmati rice made it bearable. Unless I’m the recipient of any stray aubergines any time soon this dish is unlikely to feature on my dinner table again. Continue reading “Spicy pork and aubergine curry”→