One thing I love to do is to come up with delicious ideas for using things that I have in my fridge and larder. This weekend I cooked us a small roast dinner for our Sunday lunch.
Not something we have very often. I had a quantity of leftover cooked roast beef and so today I set out to cook us something tasty using that and what I had to hand.
I cut my beef up into small bits and fried it off together with some diced frozen peppers from the freezer and chopped onion.
I also added some spices and chopped black olives that were languishing in the bottom of a jar in the refrigerator.
Next I added a portion of refried beans that I also had in the freezer, along with some tomato sauce (and I don't mean ketchup), some water along with a splash of Worcestershire sauce and heated it all through.
Finally I added a generous handful of crushed tortilla chips that I had in the cupboard. I wanted to use them up before they got stale.
They also served the purpose of adding a bit of crunch and thickening it up a bit more.
I used taco sized wheat flour tortillas. I like to toast these over an open flame on the top of my stove. I just use a pair of tongs and hold them over the flame, first on one side and then on the other.
If you fold them in half right away, they stay like that, which makes them perfect for tacos. Not hard like the crisp ones, but not entirely soft either. My husband doesn't like really hard things.
I rooted through the refrigerator and found some tasty things for garnishing. I had some sour cream, in the bottom of a pot that needed using up.
I also had some spring onions that I chopped up. They add a nice touch of sharp earthy flavours and crunch.
I shredded up the last of my lettuce to use, but you could also use finely shredded cabbage if you have it. Red or green, they taste the same.
I grated a small chunk of sharp cheddar cheese and then chopped a few green olives that needed using up.
Finally I garnished with a few more crushed tortilla chips.
I was really, REALLY pleased with the end results. These were very tasty. My husband even had one for breakfast!
It made a great use of odds and bits from my refrigerator and freezer. Of course if you have fresh peppers, onions, etc. you can use them.
Its nice to know, however, that frozen work well also.
I didn't have any salsa or fresh tomatoes left, but either one would also make a great garnish.
This recipe is all about showing what you can do with very little.
This situation we are all living in right now is a great opportunity for us to really stretch the boundaries of our cooking, to think outside the box as it were.
Its also a wonderful opportunity for us to decrease our waste. To make do and use it up. Something which we should always be doing anyways.
Tijuana Tacos
Yield: Makes 12
How to make something delicious from seemingly nothing at all.
Ingredients:
- 225g chopped cooked beef (can use leftover roast, or mince) (1 1/2 cups)
- 225g of refried beans (1 cup)
- 120ml tomato passatta (1/2 cup tomato sauce)
- 90ml water (3 fluid ounces)
- 1 small onion, peeled and chopped
- 1/2 green pepper, trimmed and chopped (can use the equivalent in frozen chopped peppers)
- 3 TBS chopped ripe olives
- 1 tsp mild chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- dash each celery salt and ground nutmeg
- splash or Worcestershire sauce
- a generous handful of tortilla chips crushed
- 12 taco sized soft tortillas, toasted
You will also need to garnish:
- 1/4 of a head of lettuce, finely shredded
- chopped spring onions
- chopped fresh tomatoes (if you have them)
- 2 ounces grated strong cheddar cheese
- a handful of chopped olives
- sour cream
- additional crushed tortilla chips
- Green Tabasco
Instructions:
How to cook Tijuana Tacos
- Spritz a large non-stick frying pan with some spray oil. Add the onions and peppers and cook over medium heat until they start to soften. Throw in the chopped beef. Cook and stir for a few minutes, then add all of the spices. Cook and stir until quite fragrant, then stir in the tomato sauce, refried beans, olives and water. Bring to a simmer and heat through.
- In the meantime, heat your tortillas as desired. I like to hold mine over an open flame and toast them on both sides, folding them in half when heated. Keep warm.
- Make sure you have all of your toppings ready.
- Crush your tortilla chips. Stir them into the meat mixture, reserving a few for garnishing if desired. Divide the mixture between the toasted tortillas.
- Garnish each with some or all of the suggested garnishes. I sometimes like to add a splash of hot sauce. (I like the green tabasco.) serve immediately and enjoy!
These were really, really good. It makes me feel good knowing that I can use up all my leftovers. It also makes me feel good that I can create something so tasty out of very little, and just what I have on hand.
What's the most creative thing you have come up with when using up what you need to use up food-wise in the house? Care to share??? Don't ask me why I called these Tijuana Tacos. It just sounded Mexican. LOL
One of the perks that I enjoy as a food blogger is getting to try out new things from time to time. I don't do it as much as I used to. These days I am quite a bit choosier about what I decided to try and to review. When I first started blogging I thought I had to accept anything. Live and learn.
This is the ION8 Leakproof Steel Vacuum Flask. This 500ml (2 cup) flask is designed to help you make a more eco conscious choice. Completely reusable, refillable, this insulated stainless steel flask from ION8, is shaped just like a water bottle.
Made
from Thermoshield double walled insulated stainless-steel, this flask is
designed specifically to fit all cup holders, bike bottle holders and
external mesh pockets on rucksacks. The ridged cap opens with just one twist, meanwhile the wide mouth provides a smooth, rapid flow.
Because of the bottle’s vacuum insulation your drink will always remains piping hot for up to 12 hours, or cold for up to 24 hours, perfect for all seasons.
Each flask is painted in a variety of colours which offer a fun, quirky alternative to the humble drinks bottle. This is the cupcake pattern. Its nice and bright and a lot of fun!
I can't wait until we are able to go on little trips here and there. This flask will be a really valuable addition to our picnics on the go. In the meantime I am using it as a water flask next to the bed, where it keeps my water fresh and cold and ready to sip on should I need it throughout the night. I love it! I will need to buy another one for Todd!
Note - I was sent a sample of this bottle free of charge, but not required to write a positive review in exchange.
The recipe I am sharing with you today proves that you can make a salad out of just about anything. I was very lucky the other day that my good friend Tina picked me up a head of iceberg lettuce and left it on my doorstep. You never know what you are going to miss until you can't get it. That is precisely when you are going to start craving it, and all last week I had a craving for lettuce and cabbage. Thankfully Tina was able to get me both!
I am quite lucky in that I have a fair amount of meat and fish in the freezer, mostly chicken of course, but I think I might have some pork chops in there somewhere, and maybe a piece of lamb. In any case I used some of the chicken to create this fabulous Almost Fried Chicken Salad!
You can use chicken tenders if that is all you have to use. I cut chicken breasts into strips, and then rolled them in some buttermilk and then a flavourful dry coating mixture, of flour, dry bread crumbs and a mis of herbs and spices.
These were baked in a hot oven on a oil sprayed baking sheet. I also sprayed them with a bit of oil. (Low fat canola oil cooking spray) I baked them until they were golden brown and crisp, turning them and spraying them again, halfway through the bake time.
The salad itself was a mix of what I had in the house . . . chopped boiled egg, chopped broccoli and cauliflower . . .
Chopped cucumber and radish. I cut my radishes in half with zig zag edges to provide visual interest . . .
I forgot to add tomatoes which I had, but feel free of course. I also added some chopped spring onion.
You can use any combination of vegetables you have that you might enjoy . . . cooked beetroot, cooked sweet potato, carrots, etc. All work very well.
I had actually made some sweet potato chips (crisps) the other day that I used as croutons on top, you could use normal croutons, or no croutons. Just what you have and what you fancy. There really is no right or wrong about this!
I added a grating of cheddar cheese to the top. You could use crumbled blue cheese or feta. Again, whatever it is that you fancy or that you have!
The dressing is a homemade kind of a Ranch/Garlic dressing. I used the rest of my sour cream in it, but you can also use plain yogurt if that is what you have, or even buttermilk if you happen to be so lucky to have it. Those three things are all tangy, rich and pretty much can be used in place of the other.
This really satisfied my craving for a wholesome and hearty salad! For Todd I added a baked potato.
He was happy, I was happy . . . it was a great meal and we made great use of just what we had that needed using. No waste here!
Almost Fried Chicken Chopped Salad
Yield: 4
Quit simply delicious. This fabuously tasty salad is designed to use what you have in the house.
Ingredients:
For the chicken:
- 30g dry bread crumbs (1/4 cup)
- 35g plain flour (1/4 cup)
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 3/4 pound boneless, skinless chicken breasts, cut into strips
- 120ml buttermilk (1/2 cup)
- Cooking spray oil
For the salad:
- 1/2 medium head of iceberg lettuce
- 3 cups of chopped vegetables (a variety)
- 4 hard boiled eggs, chopped
- 2 spring onions, chopped
- 60g of strong cheddar cheese, grated (1/2 cup)
For the dressing:
- 110g mayonnaise (1/2 cup)
- 60g sour cream (1/2 cup)
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp each dried basil and dried dill
- 1 tsp dried parsley
- 3/4 tsp salt
- 1/2 tsp pepper
- 60ml milk (1/4 cup)
Instructions:
How to cook Almost Fried Chicken Chopped Salad
- First make the dressing so that you can chill it in the refrigerator. Whisk together all of the ingredients until smooth. If you have no sour cream, you can use plain yogurt. Put in a glass jar, cover and chill until needed.
- To make the chicken, cut the chicken into 1/2 inch thick strips. Mix together the flour, bread crumbs, herbs and seasonings in a shallow bowl. Put the buttermilk in another bowl.
- Preheat the oven to 190*C/375*F/ gas mark 5.
- Line a baking sheet with aluminium foil and spray generously with oil spray.
- Coating the chicken strips, one at a time, roll first in the buttermilk and then in the flour mixture to coat. Lay on the baking sheet. When all have been coated and are on the baking sheet, spray with more spray oil.
- Bake for 8 minutes until golden brown. Carefully flip over and lightly spray again, and cook for a further 4 to 5 minutes, or until golden brown all over and the juices run clear. Remove from the oven. Let cool, then cut into chunks.
- Have ready four pasta bowls. Cut the lettuce into chunks and divide between each bowl evenly. Top each with 1 chopped boiled egg, 1/4 of the chopped spring onion, and a portion of the chopped vegetables. (I used cauliflower, broccoli (stems and all), radish, cucumber) Top each with a portion of the chicken and then drizzle with a portion of the dressing. Sprinkle with cheese and serve immediately. Pass any remaining dressing at the table.
Has your cooking become rather inventive during the lockdown? What are some of the things you have been doing? I really want to know! They say this might go on for as long as twelves months. We will all be in need of some culinary inspiration by then I reckon! I said to Todd I want to go out for a slap bang meal at a good restaurant, no matter the cost!
A long time ago, in a place far removed from where I am now, I used to be a cook in a Manor House for a family of Millionaires. It was a fabulous experience in many ways. I got work and live in a very beautiful environment, using the best ingredients and equipment.
I got to live in a very pretty English cottage set hidden in the corner of a Manor Estate and to stretch my abilities in the kitchen in amazing ways, and to experience a lifestye from the inside out that many never get to see, let alone experience.
This cookie recipe is one I have been baking for my family for many, many years, and it is one that I was directed to bake weekly when I cooked at the Manor. The Mr loved them. They had to be in the cookie tin at all times . . .
The staff loved them also. In fact I often had to double the recipe because as soon as the other staff smelled them baking, they would arrive in the kitchen for a sneaky biccie or two or three.
They were THAT popular. Yes, they were. And no small wonder . . .
Crisp edged and buttery, with a slight chew in the middle . . .
Abundantly filled with chocolate chips. Why ever be stingy with something like that? Can there ever be too many? (I like the Costco ones.)
Beautifully moreish on the first day, and the second day, third day . . . just any day.
My children loved it when I added plenty of raisins and toasted walnuts . . .
The Mr liked them plain with just the chocolate chips and perhaps some toasted pecan nuts . . .
I love them both ways, with just chocolate chips, or with chocolate chips and pecans, or which chocolate chips, raisins and walnuts. These are the perfect way to say I love you to anyone. Our next door neighbour has been extremely kind to us over these past few weeks. Half got send over for her and her son to enjoy.
Needless to say . . . she was in cookie heaven. And that is just one of many reasons I consider these the World's Best.
World's Best Chocolate Chip Cookies
Yield: makes 48
I like to call these the perfect chocolate chip cookie. Of course it depends on what your definition of perfect is in a cookie. If you are looking for buttery, crisp and stogged full of chocolate chips and nuts, then you are in the right place.
Ingredients:
- 2/3 cup of butter (151g)
- 2/3 cup of vegetable shortening (145g)
- 1 cup of white sugar (191g)
- 1 cup of soft light brown sugar, packed (201g)
- 2 large free range eggs
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp vanilla
- 3 cups flour (420g) (may need more, if you think your dough is too stick, stir in up to half cup (70g) more)
- 12 ounces milk chocolate chips
- 6 ounces of semi sweet chocolate chips
- 1 cup toasted and chopped pecan nuts (120g)
- (Sometimes I like to add sultanas, 1 cup (151g) will do the trick)
- (You would add them along with everything else)
Instructions:
How to cook World's Best Chocolate Chip Cookies
- Pre-heat the oven to 190*C/375*F/gas mark 5. Lightly grease several baking sheets, or line with baking parchment. Set aside.
- Cream together the butter, shortening and both sugars until well combined and fluffy. Beat in the eggs, one at a time. Then stir in the vanilla. Sift the flour together with the baking soda, and salt. Stir this in, mixing all together well. Stir in the chocolate chips and nuts.
- Shape tablespoons of the dough into balls with your hands and place onto the baking sheets, leaving about 2 inches between each one. (The dough will be a bit sticky, but just keep washing your hands.) I like to roll mine into balls because it results in pretty uniform shaped cookies. You can just drop them onto the cookie sheets by the tablespoonful if you wish.
- Bake for 10 to 11 minutes, rotating the cookie sheet half way through the baking time. They are done when they are set and lightly browned on the bottoms and at the edges. Remove from the oven. Leave to cool for several minutes on the baking sheet, and then scoop off and finish cooling on wire racks. Repeat with remaining dough, allowing the cookie sheets to cool completely in between.
- Bet you can't eat just one!
These are so, so, so good. Almost dangerous. Nowadays I don't bake them very often because there are only the two of us and I can't keep them out of my mouth. They do freeze well however. But do beware they are incredibly moreish. You have been warned.
Note - Don't be tempted to use only butter in these. You must use both
shortening and butter. That is the only way they will be as crisp
edged. I think they would be slightly greasy with just butter.
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