Dinner Dilemma
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] [fresh ideas by Jules Clancy solve your dinner dilemma www.stonesoupvirtualcookeryschool.com For GB with love xx © Jules Clancy 2011 This ebook is copyright. Apart from any fair dealing for the purpose of private study, research, criticism or review, as permitted under the Copyright Act, no part of this ebook may be reproduced by any process without written permission. Enquiries should be addressed to the author. All rights reserved. pea & lentil salad contents § interactive index - click on the item to be taken to that page Welcome to Solve Your Dinner Dilemma [fresh ideas]! introduction Ever come home, tired and hungry and found the inspiration of what to cook for dinner a problem? Do you struggle to find time to fit cooking into your busy schedule? Then this is the class for you! Get ready to learn: § Over 35 new quick, healthy & delicious 5 ingredient recipes all with variations for fun and to suit different dietary requirements and allergies. § A super simple weekly menu planning method that will reduce your reliance on take-out, saving you time and money. § How to stock your pantry so you’ll always know dinner is only a few minutes away. § Presentation techniques guaranteed to make your cooking look more delicious. § How to master the art of seasoning and get more compliments for your food. § Knife skills & maintenance which will make you quicker and safer in the kitchen. Enjoy! Jules x recipe index SOUPS VEGGIE PROTEIN § beet & tomato soup § curried scrambled eggs § baked eggs with a pea, parsley & parmesan salad SALADS § egg fried lentils § chickpea & vegetable salad § tuna & lentil salad MEAT, FISH & POULTRY § white bean & avocado salad § tuna burgers with snow peas § warm salad of caramelised onion & lentils § chicken tajine § pea & lentil salad § spanish chicken with white bean mash § blue cheese & walnut salad § chicken burgers with avocado & red salad § poached chicken & broccolini salad § chorizo with chickpeas § broccoli, bacon & avocado salad § quick sausage cassoulet § warm chicken salad § sausages with summer veg § beef tonnato § beef & black bean stir fry PASTA § lebanese beef & hummus with cucumber salad § spaghetti with chilli & garlic § italian beef ragu with zucchini noodles § pasta with tuna & spinach § beef & broccoli stir fry § mexican beef & refried beans VEGETABLES § indian beef curry § pesto cauliflower § quick veg curry § cauliflower ‘rice’ SWEET TREATS § brocco-slaw § pineapple sorbet § brussels sprouts with butter beans & proscuitto § little lemon cheesecakes § vegetarian chilli § ginger bread ice cream § dates with blue cheese § ricotta puddings with honey & pistachios § interactive index - click on the item to be taken to that page video password: fresh module 1 how to setup a life saving pantry The black-eye Peas may have sung about a DJ saving their life. But I’m pretty sure said DJ couldn’t have possibly got food on the table and saved why your them from starvation as often as my pantry has rescued me. Just the knowledge that I am prepared saves a heap of stress. And there’s also the little bit of domestic pride I feel every time I look inside my pantry. pantry can Bliss. But in case you’re not convinced, here are even more reasons why save your life your pantry can save your life, or at least make things a bit easier… § You’ll always be ready to whip up a meal at short notice. This is the biggest plus. And as you’ll see from the recipes, your pantry isn’t just for bland staples. It’s possible to pull together some really delicious, nutritious meals. § Less trips to the grocery store. Each trip to the shops takes up valuable time. By batching your shopping and doing larger, less frequent shops you’ll be saving yourself time and exposing yourself to less. § Less waste. The more organised yoour pantry, the more likely you are to use things before they pass their best before dates. § Save time finding ingredients. When you’re in a hurry it’s no fun trying to dig through a mess trying to find the ingredients you’re looking for. A little time spent organising will save much time later. § Save you time writing shopping lists. By organising my pantry ingredients into different sections, and mostly keeping things in the same place, I can tell at a glance if we’re low on one thing or not. This saves time when it comes to writing shopping lists. Please don’t rush out and get everything on this list. It’s a guide to what how to stock I consider important for my style of cooking but it won’t be for everyone. Instead, have a read through and think about whether each item is your life-saving something that you either already use or would like to start using. oils pantry § good quality extra virgin olive oil – for salads and drizzling § cheaper extra virgin olive oil – for cooking (I buy in bulk) § peanut oil or macadamia oil – for frying and where you need a neutral pantry flavoured oil. vinegar tour § sherry vinegar – my favourite. Red wine vinegar would also be OK. § balsamic – because sometimes you want a little more sweetness. video § lemons – not technically vinegar, but they do the same thing. password: fresh canned things § tomatoes – preferably whole peeled § chickpeas – my all time favourite pantry ingredient § beans – butter beans, cannellini, red kidney § lentils § fish – tuna in oil (with chilli), sardines § chicken – I preferred smoked chicken § coconut milk – for asian cooks and vegan / dairy free fans sauces & condiments § mustard – I always have both dijon & wholegrain § soy sauce – wonderfully versatile § mayonnaise – I’ve gotten into making my own, but that’s not for everyone § ketchup – that’s tomato sauce for the Aussies out there § oyster and/or fish sauce – for asian cooks how to stock your pantry ... jars dry goods § curry paste – red Thai or Indian § lentils – red, puy or french-style green lentils § tomato pasta sauce (marinara sauce) § dried beans § tahini – ground sesame seeds § pasta / noodles / couscous / basmati rice § vegetables – roast red peppers, grilled eggplant (aubergines), (for the non-slow carbers) tomato paste § quinoa § pesto § vegemite – not for everyone ;) nuts § peanut butter – for people who don’t like vegemite [not necessarily all at once] § honey &/or maple syrup § almonds § pinenuts seasonings § hazelnuts § salt – sea salt flakes like Maldon, cheaper fine sea salt or § walnuts kosher salt for salting water. § brazil nuts § black peppercorns – best quality you can afford § cashews spices fridge § dried chilli flakes or chilli powder § cheese – parmesan, ricotta § curry powder § other dairy – butter, milk, yoghurt § ground cumin § tofu § ground coriander § miso paste § garam marsala § smoked paprika freezer § vegetables – frozen peas, broad beans, spinach baking – [not for everyone] § fruit – berries for last minute berry sobet § flour – plain flour, bread flour, rice flour (or gluten free flour) § other – puff pastry, bread (for the non-slow carbers) § sugar – white sugar, brown sugar § other – cocoa powder, baking powder, dried yeast § chocolate – 70% cocoa solids 1. Order. Develop some sort of order to your pantry that works for you. I find keeping 7 pantry like ingredients together helps. 2. Rotate. management When you put your shopping away, remember to rotate. Add newly tips purchased items to the back of the stack or row and use front items first. 3. Seal. Get a system for sealing open packets – either glass canisters or pegs or rubber bands – open packets are an invitation to insects and moths. 4. Schedule a pantry stockup. Think about your shopping habits. Decide on the best frequency for you to have a dedicated ‘pantry’ shop – it could only be once a month where you write a list and do a big stockup. Or it might be something you do once a week. 5. Create a template. Take notice of what you like to have on hand and create a ‘pantry shopping list template’. This can be either mental or written. 6. List it. Decide whether it would be helpful to have a list that you create ‘as you go’ near the pantry or on the fridge. (I don’t but my Mum used to live by her list) 7. Spring clean. Every 6 months or so, have a pantry ‘spring clean’. Take everything off the shelves and wipe each shelf and container down. This is a great time to discard any out of date items that can’t be used or get rid of items that you aren’t ever going to cook with in the foreseeable future. I remember the first time I came across this super simple pasta dish in an Italian restaurant. I was so intrigued that I just had to order it to find out how you could actually have a pasta dish with so little sauce. Safe to say I’ve been hooked ever since. As long as you have pasta in the pantry, you have the makings for a delicious comforting meal. spaghetti with chilli & garlic serves 1 100g (3.5oz) spaghetti or other pasta 2 tablespoons extra virgin olive oil 1/2 - 1 teaspoon dried chilli flakes 1 clove garlic, finely sliced 1. Bring a pot of salted water to the boil. Add pasta and set the timer for 1 minute less than the duration recommended on the packet. 2. Stir pasta every few minutes, but meanwhile make your sauce. 3. Gently heat oil in a small saucepan. Add chilli and garlic and fry for a minute or until garlic is starting to go a little brown. Remove from the heat. 4. When the pasta timer rings. Taste pasta and give it a little longer if it is still too crunchy. When the pasta is al dente, scoop out a cup of cooking liquid and drain. 5. Return pasta to the hot pan and toss in the oil.