ALL BEEF COTTAGE PIES; CALDO VERDE SOUP; CARROT SOUP; YAM & PEPPER "PAELLA" WHOLE WHEAT SOURDOUGH BANANA-WALNUT-CHIA WAFFLES THE PREP FOR TOMORROWS DELIVERIES IN PHOTOS

RUSSIAN RED KALE FOR THE CALDO VERDE

MASHED POTATOES FOR THE COTTAGE PIE

BELL PEPPERS, WASHED THEN BLANCHED IN BOILING SALTED WATER, FOR USE IN "PAELLA" AND FOR STUFFING LATER.

THE SOURDOUGH WHOLE WHEAT WAFFLE BATTER

VEGAN CALDO VERDE

DAIRY-FREE BUT DO CONTAIN EGGS

BEEF AND VEGETABLE FILLING FOR THE PIES

YAM AND YELLOW BELL PEPPER MIX FOR THE PAELLA WILL ADD RICE AND PAPRIKA TOMORROW

TURMERIC SCENTED JASMINE RICE FOR THE PAELLA

CARROT SOUP

CALDO VERDE

PREVIOUS 2 THE BAKED COTTAGE PIES TOPPED WITH SLICED OWN GROWN TOMATOES

Although I DO operate a CUSTOM (I cater to all my client's different food requirements) Vegan-Vegetarian home food delivery service, I will occasionally cook meat dishes for special orders.
Hence I am making these beef cottage pies this week, everything else on the menu is either vegan or vegetarian.
Have a great June folks

MORE SIMPLE RECIPES USING FLAKED FISH: PIQUANT FISH AND CHEESE BAKE; FISHERMAN'S LOAF; KEDGEREE

HERE ARE 3 EASY AND ECONOMICAL RECIPES THAT ARE GLOBALLY ADJUSTABLE USING CANNED OR FRESH COOKED FLAKY FISH. These easily feed 3 people when teamed up with a salad or steamed vegetables/noodles & etc.
if using canned fish, drain well and remove any skin, any bones can be mashed and added to the flakes for extra calcium.

 

 PIQUANT FISH AND CHEESE BAKE

1 1/2 - 2 cups flaked fish

1 cup milk
2tbsp butter or margarine
3/4 cup fresh breadcrumbs
1 cup grated Cheddar cheese
1 tbsp minced parsley
2tsp pimento relish or tomato ketchup
1/4 cup minced onion or scallions
salt & pepper to taste
2 medium eggs or 1 large, beaten well
2 cups diced boiled potatoes


preheat oven 325f
well butter a deep oven proof casserole

Warm the milk and add the butter to melt.
pour into a small bowl and add the breadcrumbs, cheese, relish, parsley, onion and seasonings.
Mix well then sir in the eggs.
Place the cooked potatoes in base of the buttered dish and top with the flaked fish.
Pour the cheese mix over.
Place the casserole in a roasting pan of warm water and bake about 1 hour..until top is golden and set.
Remove from oven and pan of water, serve warm with steamed beans or greens

FISHERMAN'S  LOAF

1 1/2 cups flaked cooked fish/or canned

3tbsp butter or margarine
2tbsp Worcestershire sauce
1  egg lightly beaten
salt & pepper to taste
1/4 cup soft fresh breadcrumbs (1 slice bread)
2 1/2 cups cooked rice
1/4 cup milk
1-2 sliced hard boiled eggs
2tbsl butter or margarine for topping



preheat oven 350F

well buttered loaf pan or deep ovenproof casserole

In a medium bowl combine:
the fish, breadcrumbs, Worcestershire sauce, milk, beaten egg,  salt & pepper mix well and set aside.
Meanwhile line the base and sides of the loaf pan with 2 cups cooked rice.
Add the fix mix in the center, and top with remaining rice.
Pat down and dot with remaining butter.
Bake for 40 mins.
Remove from oven and allow 10 mins for contents to settle before serving.

KEDGEREE

I love this dish and it was BIG in UK in the times of Queen Victoria as a Breakfast or supper dish, using poached smoked haddock.
It originally came form India where it was made with lentils and rice and called Kitcheri..the days of the Empire and all that...

2 cups cooked fish

1/4 pound/1/2 cup butter
2 1/2 cups cooked rice
2-3 hard boiled eggs, coarsely chopped
salt & pepper to taste
1/2 tsp curry powder (optional)
1/4 tsp cayenne pepper


Melt the butter in a pan and add the curry powder and cayenne, cook for 2 mins before adding everything else.
Stir gently with a wooden spoon, until everything is heated through
Serve warm with hot buttered toast..this is really good with any  leftover cooked salmon.



VARIATIONS:
make any of these recipes your own by adding hot sauces, horseradish, mustard, fresh vegetables, cooked vegetables ( the Fisherman's Loaf can be made Vegetarian by replacing the fish with cooked vegetables and cheese.)


Happy economical eating at its easiest!



For more great, easy and economical recipes please buy my book TRIM YOUR WASTE available only at www.amazon.com/kindle


Just $5 and over 30 recipes (& Photos) to save you MORE  money on food bills.
 
The book will pay for itself in the first recipe!

Serving ANY cooked Fish Economical yet tasty St. Jacques, style RECIPE

This used to be so trendy in the late 70's now I have put my own "Spin" on it by making it in a shallow ovenproof casserole and using ANY cooked, skinned and filleted, fish.
Economical and very very tasty ..good enough for company.

Serves 3-4

2 cups flaked cooked fish (skin and bones removed)
1/2 cup cooked shrimp or clams (may be frozen, defrosted or canned, drained)

3 tbsp butter or margarine
3tbsp minced onion
3tbsp all purpose flour
1/2 tsp  Dijon mustard
1/2 tsp sea salt
pinch of cayenne
 1 1/4 cups warm milk
1/4 cup white wine
1tsp Worcestershire sauce
1/4 cup plus 2 tbsp grated Parmesan cheese
2 tbsp minced parsley (optional)


method:
Melt the butter and saute the onions to golden.
Stir in the flour and mix well to make a roux.
Add gently the warm milk to make a thin sauce (you may use a whisk on this).
Add the mustard and seasonings to taste.
Add the wine and cook, gently stirring over medium heat, to a smooth sauce.
Remove from heat.
Add the cooked flaked fish, shellfish, Worcestershire sauce, parsley  and 1/4 cup grated cheese.
Mix well to combine.
Turn into a shallow ovenproof dish that has been well greased.
Top with remaining  2 tbsp grated cheese and broil until nicely browned.

Serve with mashed potatoes, rice and even French Fries.

variations: 
Use any grated cheese
You may also add more shellfish if you have them.

Perfect for a mid week meal or even entertaining..and economical too . I like mine made with Atlantic cod or salmon
This recipe may also be doubled with great results too.

This may also be served on a bed of mashed potatoes, served in a pie plate with the mashed acting like a crust.

 

2 supper dishes using leftover roast pork or chicken..very economical meatballs and sliced in a Horseradish and onion sauce

These meatballs are Belgium style cooked in beer or white wine, and no one will believe this is leftover meat, and just 12ozs/ 1 1/2 cups, feeds 3-4 persons with rice or vegetables, even French Fries!


1 1/2 cups cooked pork or chicken ..process until finely chopped or put through a meat grinder
1 tbsp butter or margarine
2 tbsp minced onion
2 cloves garlic smashed and minced
2 sliced of bread soaked in 1/2 cup milk
salt, pepper and grated nutmeg to taste
 1 1/4 cup white wine or beer
1 stiffly beaten egg white plus the yolk
1/2 cup whole wheat or all purpose flour
3 tbsp butter or margarine
1 cup minced onion or scallions 
1 tbsp minced parsley,
1/2 tsp dried thyme, 
1 bay leaf


Brown the  2tbsp onions in the melted butter.
Add to  the meat, soaked and shredded, bread; 1/4 cup wine and the egg yolk, in a large bowl.
Mix with hands until all combined.
Fold in the stiffly beaten  egg white.
Shape into small meatballs, using a spoon.
Roll these in the 1/2 cup flour, and shake off excess.
Heat the 3tbsp butter in a skillet and fry the meatballs in batches, until browned on all sides.
Add the cup of minced onion, seasonings, herbs and the remaining 1 cup wine or beer.
Simmer covered for about  25 mins.
Check seasonings and
serve hot with rice or noodles or fries.

Variations you may also add 1 pound potatoes cut into 1 inch cubes when you add the 1 cup onions, cook this on covered simmer for 35 mins.
This way you have a one pot meal.
 



Sliced chicken or pork in Horseradish sauce..if you love Piquant & Fiery horseradish as I do, this is fantastic.
Especially great with leftover chicken thighs or drumsticks too
Serves 3-4

1 1/2 cups cooked sliced pork or chicken or 4-6 cooked chicken thighs or drumsticks, skin removed.

2 cups sliced onions
2tbsp oil
1/2 cup stock or water
2 tbsp vinegar
1 bay leaf
salt & pepper to taste
2 tbsp horseradish sauce (creamed horseradish is fine too)
Croutons or slices of toast


Saute the onions in the hot oil, until golden, then add the meat.
Cover with the stock and  vinegar, adding seasonings and bayleaf.
Simmer uncovered for 20 mins.
Remove from heat and drizzle with the horseradish, add the croutons, or serve with the slices of toast on side.
You may also add 2 tbsp evaporated milk or cream to the dish before serving
May also sprinkle with minced parsley before serving.

This is great with rice, noodles and even boiled potatoes

Vegetable whole wheat cornbread; Split pea and ham soup; Garden Vegetable soup; Taco salad with cheese; Ground turkey Shepherd's and Cottage pies; Italian Vegetable stew with cheese polenta; Potato salad with peas and yogurt; Double Chocolate Peanut Oatmeal Cookies.. ALL Photos of tomorrow's deliveries

Previous 2 the whole-wheat cornbread..by cooking carrots, celery and onion first in a strong vegetable broth, cooling and adding to the cornbread batter, the result is a fabulous moist and tender bread, almost a cake.

Garden Vegetable Soup

Split Pea soup cooking with a ham bone

Previous 2 the ground turkey and vegetable base for the Shepherd's and cottage pie..the difference is that Shepherd's pies have a mashed potato topping ( Like a straw thatched roof) and cottage pies have a sliced cooked potato topping, (like slates on a roof).

The  Italian vegetable stew for the polenta

The completed split pea and ham soup with kale added

Cottage Pie to be baked at Client's home

The potato salad with yogurt, green peas, lime juice and mayonnaise

Cooking the cornmeal for the polenta, cheese is added along with  thyme

When the mix begins to leave the sides of the pan, the polenta is  poured into an oiled pan, when set it is cut into slices to be baked or grilled at client's home

Completed Shepherd's Pie to be baked at Client's home

Black bean and vegetables..(own grown tomatoes) for the nacho salad..this dressing in lemon juice and live yogurt

Chopped up chocolate and nut candy bar for the double chocolate oatmeal cookies..Baked below

We are having some great cooler almost wintery weather now in Los Angeles after the heatwaves in December, it is great to be making some "stick to your ribs" dishes for deliveries.

Have a great weekend, world and EAT YOUR VEGGIES!