Category Archives: fewd

…with some leftover curry.

This rice is DELICIOUS. It’s like brown rice, if you’ve rubbed off most of the brown, and the brown is actually a rusty red.

It’s sort of a broken grain, and clumps together when you cook it, becoming fluffy and delicious. It’s so nice, it’s probably bad for me.

I just found it at the local grocer (well, one in Croydon) and decided to buy it because I haven’t seen it before. The label looks like this.

We are still not cooking meat at home. Although we did last night. But that was an exception, and organic, free range lalala hippy la meat. That’s the rule. No cooking meat unless it’s from organic free range lala sources.

But that’s the only time we’ve cooked meat since we started this whole thing.

Recipes of interest:
– Pizzas with various vegetable things on top. Using bases from the baker in Haberfield. Why buy bases? Because they’re from the HABERFIELD BAKERY where the nonnas push you out of the way to get the good stuff.

– Spinach and ricotta caneloni. Still not old. Delicious.

– anything involving sweet potato because it is GOING OFF at the moment. In curries, roasted, every fucking where, because that shit is YUM!

Tonight we had Red Slop And Nice Rice. This is another dish from the old share housing vegan coeliac days. Except it has cheese in it. We used to make this one just so we could eat the nice rice. It’s very easy. And cheap.

Red Slop
– Saute a bunch of mashed up garlic in some olive oil. Don’t you dare use that jarred shit. Add a tbsp ground coriander and a bit less of ground coriander. Saute til the smell really rises.
– Add a can of tomatoes. Stir it all around. If you use fresh tomatoes, cook the slop for much longer – you want this to get really rich.
– Add a can of chickpeas (drained of course). Stir that all around. Use your soaked and cooked dried ones if you’ve got them. If you’re a chickpea nut, use the big fat juicy ones, not the littler ones.

I forgot about the eggplant. It usually has eggplant. Get an eggplant, cut it into matchsticks about a centimetre wide. Saute that in the oil before you do the garlic. Saute til the eggplant is cooked. Then proceed from the first step above. If you’re scared of all the oil this will require (and it will need a bit), grill the eggplant first with a brushing of oil, then slice it and add it after the chickpeas. Eggplant is YUM YUM YUM.

Ok, so now you have red slop. It can simmer for a while on a low heat, getting thicker and richer and yummier.

Put your rice on in the rice cooker. I go the absorption method because I am lazy arse. But it’s just as good with looser grains. Use a long grain rice. We used basmati tonight. Cook it.

When the rice is done, put it on a plate to cool a little, and add a heap of washed, finely sliced fresh spinach to the red slop. Don’t use frozen stuff. Fresh is cheap and good. You only cook the spinach til it’s wilted. Don’t let it get brown.

Meanwhile (or earlier if you’re bored and impatient) put these things in a big bowl:
– some crumpled up fetta. Dodoni is best, unless you’re in a good middle eastern/mediterranean area, then find a good, tasty, bitey one. How much fetta? Well, you want to eventually mix it into the rice, so not too much, but enough to leave little bobbles on every forkful.
– juice of half a lemon. Or perhaps more if you’re cooking for four or more.
– some freshly ground pepper.
– some salt
– a fairly generous amount of finely chopped parsley

-> these amounts depend on the amount of rice you use. Basically, the rice should be flecked with green and bits of fetta and taste lemony but not too sharp or sloppy.

Then you add the rice, just after it’s cooled a bit. This dish is best if the rice is just a bit warmer than room temperature. You don’t really want to wilt the parsley or melt the cheese, but you want the rice’s warmth to set the flavours loose. It’ll suck up the lemon juice and kiss up to the fetta. YUM!

Now you put some nice rice on your place, a big plop of red slop next to it, and perhaps have it with some Greek yoghurt or a yoghurt sauce (olive oil, garlic, sugar, salt, lemon juice).

It’s a ridiculously delicious, simple dish. The most expensive bit is the cheese. Don’t be tempted to buy the cheaper ‘Australian’ fetta, and don’t even look at the low-fat stuff. This dish is so healthy you can manage a bit of full fat cheese.

I can imagine this would be brilliant with some grilled haloumi on top. But you don’t really need that second salty cheese in there.

The nice rice doesn’t really taste good refrigerated – it’s better at room temperature. Now I’m thinking about it, though, I reckon leftover nice rice (ha! as if there’ll be any!) would be awesome stuffed inside a capsicum and roasted. Or inside anything, really. A zucchini! A squash! YUM!

Four weeks already! There was that big bit of exchange in the middle, where I did cook meat, but still. It’s been four weeks since we decided to give this a go. And we’re not sick of it yet. I guess the next goal is to not eat meat for lunch.

We are still crook. I have no tastebuds, so I can’t smell anything and food is very unappealingly flavourless.

Tonight we’ll have either nachos or burritos. Both use the same ingredients, except one involves corn chips and one burritos. This isn’t at all ‘authentic’ Mexican food. It’s basic, easy cooking for when we’re totally buggered.

1. Red slop.
Ah, red slop. Central to all the meals I make. This one is slightly different.

– saute a brown onion til it’s see-through and beginning to change colour. I am going with the Indian approach to onions, where you cook it longer (but don’t let it burn) so it has a stronger flavour.
– add some crushed/chopped garlic. Get the garlic to change colour or whatever.
– add 1tsp ground coriander, 1tsp ground cumin, 1tsp sweet paprika, chilli powder to taste (which I can’t, so whatever). Give this lot 30 seconds or a minute til the flavour rises. …well, I just guessed that bit. Who knows what it smells like.
– add a can of tomatoes and a can of borlotti beans (kidney beans would be the obvious choice, but I don’t like them).

Let all this simmer quietly til you’re ready for it.

As you can see, this is a very simple, very unauthentic red slop. It’s better if it has a rich, red flavour, so you can contrast with fresher salsas.

Now, you’re going to need a salsa. I make a very simple one using:
– chopped tomatoes. Don’t bother with anything other than cherries at the moment, as they’re not in season. Or ditch tomatoes completely.
– some finely chopped onion (green onion, white onion, red onion, whatever).
– some finely chopped garlic.
– some finely chopped capsicum.
– some finely chopped coriander.
– a squeeze of lime juice.

Basically, this is a fresh, bitey ‘salad’ to balance the rich red slop and everything else. To my mind, this is the most important – the essential! – part of the dinner. There are a million different recipes for salsas, using everything from mangoes to olives. Choose one that suits what you have to hand. I think the fresh herbs are an essential part of this – coriander, mint, parsley are all good things.

Make a guacamole. I used to get really fancy with guacamole, but I’ve recently decided that simpler is better.
– mash up an avocado.
– add a bit of very finely chopped (if not grated) onion.
– add a squeeze of lime or lemon juice.
– add some freshly ground salt and pepper.

You’re done. I’d even ditch the onion, or replace it with garlic or just not use it at all. The point is that the avocado is just ripe and perfect. I prefer lime to lemon juice. You could add a smear of very good olive oil if you like, but it’s not really necessary. Make the guac fresh, or not at all. And don’t waste your time with pre-made guacamole. It’s just as cheap to buy an avocado and it will taste a million times better. A pre-made guac doesn’t save you time. Mashing an avocado is as quick as peeling open those annoying plastic containers.

If you’re making burritos, put onto the table a bowl of each of the salsa, the guacamole, the red slop, some baby spinach or other salad greens, some plain yoghurt (I don’t like sour cream as I prefer sharper flavours, but you could use that instead), some cheese (that’s where things get really inauthentic), some finely sliced chillis, anything you think would be nice wrapped into a burrito. I quite like those gherkiny pickle things that you can get from Mexican joints, and I also like those pickled giant yellow chillis.

Now: everyone make their own!

If you’re making nachos, you’re going to need some good corn chips. Nachos is a bit of a lazy/special occasion/holiday alternative for us. I like to get the organic plain corn chips from the deli. Whatever you get, don’t get a flavoured brand, and avoid big brands like Doritos. They are yucky. You want a really corny flavoured corn chip, and it’s best if they use a bit of sea salt and a decent oil. The corn chips are a base for other flavours, not the main event. This will be the most expensive part of the meal if you’re using fresh ingredients.

Spread the chips on a plate, spread some red slop on top, then some cheese. Again, this is inauthentic town. Put the plate under the grill til it goes melty or brown or to your preference.
You have to serve this with salsa, and I like to add gaucamole, yoghurt, spinach, etc. I’m also very conservative with yoghurt. The salsa is the main event.

I never make either of these dishes with meat any more, as I prefer the tasty, thicker flavour of the beans. You could use a pulled pork or grilled fish or chicken instead. But the most important parts are the salsas. You can make more than one. The point is that the rich red stuff or pulled pork or grilled fish or whatever is a base for the exotic, interesting flavours of the salsas. It’s also important to use fresh ingredients. Don’t bother with premade guacamole. If you can’t get a good avocado, ditch it altogether and have yoghurt or sour cream alone. The point is that the flavours are tasty and fresh.

If you make a heap of red slop, you can freeze it for next time, and it makes an easy, quick dinner at a moment’s notice.

Yes. We had it for dinner AGAIN. Once again substituting a poached egg (c/o Dave the Brilliant) for grilled haloumi.

Roasted veggies:
– eggplant
– carrot
– dark green zucchini
– red capsicum
– cherry tomatoes
– baby white onions
– 1 small potato
– orange sweet potato
– mushrooms

Dressing
– lemon juice
– olive oil
– chopped flat leaf parsley

Mix some salad greens in with roasted veggies, pour over some dressing, Mix.
Plop egg on top.

Tonight: steamed veggies and lasagne.

This is usually a total win dinner, but not so much tonight. I was all ‘WIN!’ because I had a bunch of red slop in the freezer from the Borlotti Bean Moussaka so I could just do all the layers and put it in the oven. But there were problems.

1. We are SICK and TIRED of that particular red slop. I should have made a fresh one with fresh flavours.

2. I didn’t have enough of the red slop to really layer the layers. The red slop is really important for cooking the lasagne sheets.

3. I put the wrong thing on the top layer. I just had slices of tofu with cheese on top. WRONG. It should have been slices of fresh tomato and basil the way we usually do it, but I’d forgotten that.

4. The layers were dull. Baby spinach, slices of firm tofu, red slop, sweet potato. I did the order incorrectly. It was all a bit dry and not so great. I didn’t approve.

But we ate it.

This is where the wheels could come off this thing. A few dud meals, a few boring meals, and we’ll get bored with the whole exercise and fall back on old dinner plans. I think it’s time Dave did actually make those stir fries. That’s his special ninja power.

Other dishes we haven’t made yet:

– Nachos. This is one of our favourite dinners, with a beany sauce (onions, canned borlotti or some bean other than kidney as I don’t like them much, canned tomato, chilli, ground coriander and ground cumin, garlic), decent corn chips (not shitty Doritos), a good salsa (tomato, onion, garlic, coriander, lime juice, etc), a good gaucamole.

– Stir fries of different types.

– Red Thai veggie curry.

– Other Indian curry options, including egg cury.

– Pasta. I’m thinking puttanesca, even though it has anchovies in it. But I love it. Chilli, rich.

Can you see a theme here? Yes. Too many canned tomatoes, you’re right.

…actually, I can’t remember the other dinner ideas. But there were more. We need to get it together in this house, STAT!