Took a hint from the biryani rice recipe of the other day, and gave up on risottos where you stand and stir, add more stock, stand and stir, add more stock….not when there’s an Angry Birds Halloween tournament to attend to, no sirree! Sling it all in a roasting tin, pour over the stock and seal with foil. Bung in the oven, and Bob’s your uncle (or at least the singer from the Cure). Adapted the below pumpkin and bacon risotto for this sweet potato and Quorn bacon-type fing. Served with a sprinkling of parmesan and the sweet, sweet taste of victory over those pesky Angry Birds zombie pigs……
Six days to payday, several late nights due to overtime at work to factor in, and I’m considering the contents of my pantry with a “well I could make a vegetable bake but that would leave no bread for breakfast and I could re-make that swede risotto from the other day but that would mean most of my protein comes only from nuts and cheese for the rest of the week as I’m using that cheap Tesco’s nut-roast as a basis for my Tupperware lunches for the next three days but I’ve opened that pack of feta cheese so I should find a way to use that up before it starts tapping on the inside of the fridge and singing Sam Smith’s “Stay With Me” in tinny-yet-crumbly voice also I have that stew pack of winter root veg that I need to do something with as well……..”
Welcome to First World Problems! And The Inside of My Head. Aren’t you glad you’re just visiting?
Google, and a dusty can of Strongbow cider from the back of the drinks cabinet, To The Rescue. For those not keen on cider, the original recipe just uses chopped apple.
On leave for a few days, and because I Have That Kind Of Face random strangers chat to me. Best one was an extensive discussion on harissa paste with a check-out operator in Asda (I went in for some washing powder and a new t-shirt, left with half the contents of the World Foods Aisle).
If you’re not sick of courgettes already this season, I found you a decent tummy-filler that isn’t a fritter, burger, frittata or pancake. So put that griddle pan away!
Original from here:
Ahhh a sunny Sunday afternoon. No pressing engagements. Food shopping all done, laundry washed, flat cleaned. Time to kick back and relax, turn up the music, and let something tasty bubble on the stove for an hour or so.
And so it’s the perfect opportunity to cook that New Orleans classic, beans and rice (or beans and bread in my case, as I couldn’t be bothered to put the rice on).
Confined to Barracks at least means I can take a few minutes to do some minor chores, which includes checking out the freezer compartment of the fridge and seeing if there’s anything that needs dumping/using up. I found a couple of packets of pre-soaked and boiled black beans and decided to have a go at this potato, black bean and paprika stew….
Weather still rainy, grey and miserable. Bits of the country underwater/cut-off for the third week running (Hi Somerset!). And the electricity bill and rent on AnxiousFlat has just gone up (although not by as much as it could have on the rent, due to my negotiating skills, hard-won knowledge of the UK renting market, plus a hint of “you must be bloody joking, right? Do I look stupid?”).
Time for a comforting and economical vegetable and bean stew, methinks!
Seasoned Anxious-Watchers may remember this post, where I tried, and utterly failed, to cook an edible moussaka:
However, hope springs eternal in the Anxious breast, and when I spotted this I thought I’d have another go….
I’m now scarfing down a second bowlful of the stuff, so let’s assume that I’ve got it right this time…..