Steak and Five Veg (actually I think it's six!), from p 239 of @_sarahwilson_'s #simplicious. When late Sunday arvo rolled around, I really didn't want to make this (i.e. I just wanted a pizza to appear at my door ). But in the interests of using what we had, and saving $$ we pushed through and made it. And were very glad we did! Loads of flavour, and my husband made a little basil, garlic and oil chimmichurri-style dressing for the steak.
This is going to be a regular family dinner from #simplicious: One Pot Spaghetti and Meatballs (p 144) - literally cooked in one pot, pasta and all. We enjoyed this a couple of nights ago, and I love that the meatballs get dumped in frozen (I made 80 raw meatballs for the freezer last weekend). No frying required!
When I read the section in #simplicious about 'regrowing your butts' (p 33) I was skeptical, not least because I am a terrible gardener and can't even keep a cactus alive. I was genuinely surprised and weirdly proud when my crusty baby cos lettuce butts and shallot ends actually started growing again - and quite quickly! These babies are now happily ensconced in pots and I've got my next round of lettuce and shallot ends sprouting. It's a cool process to watch.
I made a loaf of Not Quite Banana Bread (p 69 of #simplicious) for the freezer stash, which was happily approved by the kids (although they picked off all the buckinis ). This banana bread does include banana - but also the hidden ingredient of parsnip, which housewives apparently used as mock bananas during WW2 when bananas were scarce. It works!
I have to say, I'm pretty chuffed with this #simplicious lunch effort. All I had left today was a measly 1/4 avocado until my veggie order arrives later. I considered a cheese wrap for lunch but my #freezerstash came to the rescue! This is the Office 'Emergency Tuna' Mishmash Bowl (p 136), made using frozen kale, spinach, parboiled broccoli, peas, celery and even leftover frozen chive and olive oil ice cubes.
I made a double batch of 'nomato sauce' from #simplicious. Now I don't mind using the odd bottle of passata here and there, so I had wondered whether making this was going to be worth the effort - I decided it definitely was when both my kids wanted to eat it straight from the jar!! With lots of hidden veg I was very happy for them to. The olives add a beautiful depth to this sauce. #simpliciouschallenge
This whole #simpliciouschallenge thing is easier than I thought it would be - because the meals really do 'flow on'. I used leftover broth from the Pretty Spring Pot Au Feu to make Egg Drop Soup for lunch (p 264 of #simplicious), complete with a few leftover sweet potato chips, sourdough ends and a creepy, distorted reflection of me in a spoon.
On the #simpliciouschallenge menu tonight: Pretty Spring Pot Au Feu (a whole cooked chicken in broth - p 216 of #simplicious) topped with a poached egg and crispy Chicken Crackle skin (oh my god!!! ). I added celery and chives to the chicken to accompany the spring veg: leek, carrot, fennel, asparagus and peas. Eggs were poached in the stock, and skin removed from the cooked chicken to make the crackle (p 204). #simplicious
I'm starting the day off with a Green Apple Pie Smoothie Bowl with Nut Crumble (p 72 of Light but surprisingly filling - I used coconut kefir in place of some of the coconut milk, peanut butter and a combo of pecans and almonds.
I'm already halfway through my batch of Good For Your Guts Garlic (p 340 of @_sarahwilson_'s #simplicious), peeled and fermented garlic cloves. I loathe peeling garlic, so although it was a bit of work at the start, I love the convenience of being able to grab these out of the fridge to use in all manner of things!