sunny day


Okay I have been 'sperementing and I have come up with a 'carrot curry' soup which is both excellent and seemingly impossible to screw up.

Step one get veg:

Bag of carrots and any other orange vegitable, such as yam, squash, fudge this a bit to include red pepper and a tin of diced tomatoes, but basically see what they have and what tickles your fancy, parsnip and potato are also yummy, I recommened grabbing some onion, but those in my mind are a constant in a well stocked kitchen.

Peel and roast the veg including a couple of onions.

salt some water throw roasted veg into said water bring to the boil and add a large chunk of fresh ginger that you have peeled and ground/blended while the roasting happened as well as some corriander, try to keep the husks out if you are working from whole seed.

Add the tin of tomatos at the last minute either before or after blending the rest as your prefferances are want.

most important ingredient is 2 tablespoons of pataks curry paste, I've done this with byriani, madras and garam masala and all although different very very good. Latest batch with Madras and is excellent cold, or as I just found out hot garnished with a lump of garlicy hummus. I'm thinking using tandori paste would be pushing your luck too vinegary for my taste, the Garam Masala was more of a winter flavour but went well with serriously caramalized veg, the byriani is fresher and can be done without bothering to roast anything first.

love cat

sesame glazed parsnips

I received some parsnips last week. I have shudder-inducing memories of finding them cut up in my vegetable soup or next to my boiled carrots when I was a child, and hated how bitter they were. So, I was ecstatic to find a recipe for them that sounded good and turned out quite tasty.

1 1/2 cup parsnips, peeled and cut into 3/4" chunks
1 1/2 cup carrots, cut similarly
1 tbsp sesame seeds
2 tsp butter or oil
2 tbsp maple syrup
1/2 tsp salt
juice of 1 orange (1/2 cup)

Steam carrots and parsnips until barely done.

Toast sesame seeds in a medium sized skillet over medium flame. When they begin to turn colour slightly, add oil or butter, maple syrup, salt and orange juice. Stir in carrots and parsnips.

Turn heat up to medium high and cook, stirring with increasing frequency, until liquid is reduced to glaze.

Makes 4 servings (about 2 cups)

FYI, I left out the carrots (didn't have any). I'm sure you could also use other veg like broccoli.

dinner, with only 5-7 ingredients...

Finally got around to trying this at a friend' birthday party last month...
We pretty much doubled the garlic & thought it was perfect like that, but you might not want it quite that garlicky. :)
I especially love the fact that it can be very easily tweaked for specific diet requirements. It can be served with just about any pasta. If people can't eat, or don't like either the cheese or the nuts, they don't have to have them as they're garnishes that are added only when serving. We tried it with both a gluten-free one & the originally suggested egg tagliatelle & it was most excellent, regardless of which carb was added...

tagliatelle with roast squash & garlic mushrooms
  • 1 butternut squash;
  • 375g pack of egg tagliatelle;
  • 1 clove crushed garlic;
  • 250g mushrooms;
  • 2 tbsp olive oil;
  • ¼ c crushed walnuts (optional);
  • 100g blue cheese (optional).
Preheat the oven to 400°F. Remove peel from squash, halve & scoop out seeds, & cut into cubes (slightly smaller than 1"). Place on a baking sheet, sprinkle with 1 tbsp olive oil & roast for 25-30min, or until softened.
Slice the mushrooms. Heat the remaining oil in a large frying pan, add garlic & mushrooms, & cook until browned & softened.
Cook tagliatelle according to pack instructions. Drain. Toss in mushrooms, garlic & squash. Season with freshly ground black pepper. Add a little more olive oil if necessary.
Melt blue cheese in microwave for a few seconds. Garnish with blue cheese & crushed walnuts, if desired.
Suggested serving: accompany with a simple rocket & balsamic vinegar salad. Enjoy!
Serves 4.
Ready in 50min.
Per serving: 390 calories, 11 g fat (2g saturated), 8 g sugar.

Note: Contains eggs, dairy products & nuts.
  • Current Mood
    hungry hungry


I'm alone for the next week or so and dirt poor, so, just for the sake of misery loves company, what are some of the more memorable experiments you guys have had in the wonderfull world of "budget eatting" also called "Batchelor Chow(tm)"?

It didn't have to be good, just memorable.
  • Current Mood
    amused amused

a fajita recipe...

Mom's chicken fajitas
  • 2 tbsp each: olive oil, lemon juice, white vinegar;
  • 3 cloves minced garlic;
  • 2 tsp oregano;
  • 1 tsp cumin;
  • 1/2 tsp black pepper;
  • 1/4 tsp chilli powder;
  • 1 chopped medium onion;
  • 1 julienned green pepper;
  • 1 lb chicken cut in 1" cubes.
Combine all ingredients in a well sealing ziploc bag or tupperware container. Shake well. Let marinate overnight, shaking intermittently.
Fry until slightly browned.
Serve with fajita bread, salsa, sour cream, guacamole (see bonus recipe below...) & grated cheese. Enjoy!

Note: Contains chicken (which can easily be substituted by extra firm tofu).

Kitty's easy guacamole
  • 1 whole avocado;
  • 2 tbsp light mayonaise;
  • 1 clove minced garlic;
  • dash black pepper.
Combine all ingredients in a bowl (or food processor, if you've got one). Mash & mix well. Serve with fajitas or nachos. Enjoy!

Note: Contains egg & dairy products (in the mayo).
  • Current Mood
    hungry hungry
Little clown

Bachelor risotto

Alright kids, here's what ya do.

1 Can Mushroom soup
1 Can water
1 Can washed, long grain rice.
Salt to taste.

Add can of mushroom soup to pot along with can of water. Mix and bring to a boil. Immediately upon boiling reduce heat and add rice. You'll regret it if you don't. Stir rice and cover for fifteen minutes. Stir again, cover and turn off heat. Let sit till the liquid is gone and the rice is soft. Dine hors du pot and enjoy. I can't believe I have never posted this before. This was a staple for me in High school.

Dana the Mighty
sunny day

Yuppy suave madness or batchelor chow?

So the other day I made chili, it was fantastic (unfortunatly I just winged it not really any recipe there to share), so a couple of days later I'm nuking a small bowl of it for breakfast and I remembered a prior post here and thew an egg on top, put a layer of cheese over that and threw it back in the nuker. The while got cooked the yolk was still runny, (which incidently is how I preffer eggs) I ate the whole mess with corn chips. It was fantastic.

Now was that serrious gourmet cooking or batchelour chow? Is the difference the fact I didn't have the forthought for some of that fantastic mexican rice? How does one make that anyway?

Eggplant Parmigiana

I made Eggplant Parmigiana tonight for dinner using this recipe found on I served it with couscous, cucumber/sour cream salad, hummus and pita bread.

I did the following things differently:
- instead of tomato sauce I used a can of crushed tomatoes heated with basil, cinnamon, cumin and turmeric.
- instead of sliced cheese, I used shredded mozzarella
- I forgot to use breadcrumbs. It was a bit more watery, but the couscous took care of that.

1/4 cup extra-virgin olive oil, plus more for oiling the baking sheet
2 large eggplant, about 2 pounds
Salt and pepper
2 cups basic tomato sauce, recipe follows
1 bunch fresh basil leaves, chiffonade
1 pound fresh mozzarella, sliced 1/8-inch thick
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup fresh bread crumbs, lightly toasted under broiler

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