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#1 |
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We've got around 10 bucks left for food until the 5th this month, because of some major emergency food purchases. SO, I need some ideas for meals from what I have. I have lots of rice and some frozen veggies in my freezer (peas, edamame, some broccoli, carrots, corn, green beans). I also have plenty of dry beans. I have cheese, nutritional yeast, braggs, breadcrumbs...what can I make?
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#2 | |
Rose Garden
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Привет! Меня зовут Джен! Hi! My name is Jen! ![]() May the wind under your wings bear you where the sun sails and the moon walks - Gandalf |
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#3 |
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Here's a perennial favorite of mine:
Indian-Style Chickpea Casserole, Compassionate Cook Yummy. 1 tablespoon vegetable oil 1 cup chopped onions 2 cloves garlic 1 bay leaf 1 cup cooked brown rice (or white!) 1 cup creamed corn 16 ounces canned chickpeas 2 teaspoons curry powder 1/2 teaspoon turmeric 1/2 teaspoon ground cumin seed 1/4 cup water Fry onion, garlic and bay leaf in oil. Put in oven-proof casserole with all other ingredients. Bake until heated through and bubbling, about 30 minutes. A mild curry powder makes it very kid-friendly. |
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#4 |
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Savoury Rice (this is from a kid's cookbook and 3yo ds had heaps of fun helping to make it)
3.5 cups of cooked rice (we used 1/2 brown, 1/2 white) 1 cup frozen peas 1.5 cups corn kernels 1 cup grated cheese 1 can chopped tomatoes 1 tsp of stock powder (think it's called bouillion in the U.S.?) 1 onion 1 tsp oil 1 tsp sugar Mix rice with peas and corn and lay it out in a casserole dish. Fry onion in oil over medium heat until clear, add tomatoes, stock powder (bouillion) & sugar and cook 7 minutes on medium heat. Spread over rice mixture, sprinkle cheese over the top at bake in the oven at 210 degrees celsius (not sure what that would be farenheit sorry!) for 30 mins. It's not fancy but it made enough for 3 meals and everybody ate it quite happily. ![]() That chickpea casserole looks like a go-er!! |
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#5 |
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I don't have stock powder but I do have buillon, I think they are cubes though...
![]() THANK YOU both of those look YUMMMMMMMMMMMY And Jen, I do do that if I know I won't mess it up. If it's new, I need to know about how much and about what temp and about how long!! lol |
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#6 |
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bumping in case someone else has another recipe to add!!
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#7 |
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You can use nutritional yeast as broth powder; just add whatever spices you have on hand.
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Brenna ![]() 3 kiddos (16 1/2, 14 & 9) Praying for semi-son, age 35 ![]() I live by the motto: seek first to understand. "Fools find no pleasure in understanding but delight in airing their own opinions." Proverbs 18:2 |
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#8 |
Rose Trellis
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I'm guessing at quantities here. It makes an 8x11 baking pan and a 3L casserole dish. At least it did last night.
Rice and Bean Casserole Amanda Style: DO IN ADVANCE: Cook at least one cup dried beans (black, black eye peas, or navy or kidney or a mix of these are what I've used). Drain and rinse. Make a rice pot full of rice. It's ok if the rice is a little moist. THEN: Preheat oven to 400ish Chop an onion and any veggies that suit your fancy. Combine rice, onion and 2-3 "cans" of beans in your biggest bowl. You can also stir in a half cup of frozen corn or peas. Fill baking pans and casserole dishes. Top with sliced veggies (broccolli, summer squash, peppers, tomatoes all work nice). Top that with cheese of choice if you wish. Cook until the cheese is all melted and maybe a little browned (like on a pizza). It takes about 30 min. My midwife recommends sprinkling with nutritional yeast right before serving.
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arelyn World traveling mama to my star ![]() ![]() ![]() Wife to my crazy ethnomusicologist
This road that we travel, may it be the straight and narrow. God give us peace and grace from you all the day through. |
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#9 |
Rose Trellis
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You should be able to tweak this one to work with your availibe ingredients:http://www.wildhealthfood.com/spicy-rice-salad
We make one similar to this that is just fantastic ut I'm racing the board closing so I'll just post this link rather than my recipe: http://www.elise.com/recipes/archive...rice_salad.php We don't even sautee the onions, spices and oil. We just let them marinade together for a few hours in the fridge with a tsp lemon juice. You might want to go easy on the cumin and chili if your kids don't like strong flavors. And we use different veggies. Usually just peppers, shredded carrot, and raisins.
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arelyn World traveling mama to my star ![]() ![]() ![]() Wife to my crazy ethnomusicologist
This road that we travel, may it be the straight and narrow. God give us peace and grace from you all the day through. |
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#10 |
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arelyn, those recipes sound FANTASTIC~~~~~~~ thank you
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#11 |
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Do you have the uncheese cookbook? I thought I wrote a recipe down for that, but I cannot find it. It's so good. It's raw rice, nutritional yeast, broccolli and a few other things, plus water. Then you bake it and it's delicious!!!
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#12 |
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I have a curry one coming from an Indian lady in our congregation that's *fantastic*. I'm supposed to get it at church this Sat, and when I get it, I'll share it with you!
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#13 | |
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