Docb
Moderator
- Relationship to Diabetes
- Type 2
When cooking yesterday I made a batch of soup base. Took a decent size saucepan, added chopped up carrots, chopped up celery, chopped up onion a couple small chopped up potatoes and a couple of stock cubes and covered it with water. Oh, added a couple of fresh chillies because I am like that. Bring to boil and leave until veg are soft and when cooled blitz it all up. You will note there are no quantities of anything - just add what you have got and what you like, there are no rules!! You finish up with (depending on the size of your saucepan) a couple of pints of thick and tasty goodness.
First use, bowl of soup with a spoon of creme fraise to have with lunch yesterday. Loads left for working with during the week.
Did some shopping this morning (very relaxed by the way, local supermarkets have got their brains around social distancing and got their customers organised) and picked up a tray of chicken drumsticks. Half in the freezer and half in a small baking tray. Those in the tray got sprinkled with either with Chinese five-spice or smoked paprika because they came to hand out of the spice tray, and into a hot oven. Left them to cook and when done ( bubbly and brown and when poked with a fork the juices run clear) take them out and set aside. One with my salad lunch and the rest in the fridge for later.
Now the best bit...don't put the baking tray in the washing up!!!! Put it on the stove and bung in some cheap white wine ( £3.50 from Aldi - don't drink it, just cook with it) and heat it all up stirring until you have got all the gnarly bits off the bottom of the tray and the alcohol has boiled off.
When you are ready bung in some of yesterdays soup base and voila, you have a passable oriental soup. Lime juice or lemon juice might have made it better but did not have either so I'll never know whether they would. Scoffed that with a chicken drumstick salad and a couple of peppery crackers and for a very nice low carb lunch.
Would have invited you all round for a tasting, but the government has told me that I can't, so blame them for your missing out.😉
Must have a think about what to do tomorrow.
The moral..... you really don't have to know how to cook to cook decent things.
First use, bowl of soup with a spoon of creme fraise to have with lunch yesterday. Loads left for working with during the week.
Did some shopping this morning (very relaxed by the way, local supermarkets have got their brains around social distancing and got their customers organised) and picked up a tray of chicken drumsticks. Half in the freezer and half in a small baking tray. Those in the tray got sprinkled with either with Chinese five-spice or smoked paprika because they came to hand out of the spice tray, and into a hot oven. Left them to cook and when done ( bubbly and brown and when poked with a fork the juices run clear) take them out and set aside. One with my salad lunch and the rest in the fridge for later.
Now the best bit...don't put the baking tray in the washing up!!!! Put it on the stove and bung in some cheap white wine ( £3.50 from Aldi - don't drink it, just cook with it) and heat it all up stirring until you have got all the gnarly bits off the bottom of the tray and the alcohol has boiled off.
When you are ready bung in some of yesterdays soup base and voila, you have a passable oriental soup. Lime juice or lemon juice might have made it better but did not have either so I'll never know whether they would. Scoffed that with a chicken drumstick salad and a couple of peppery crackers and for a very nice low carb lunch.
Would have invited you all round for a tasting, but the government has told me that I can't, so blame them for your missing out.😉
Must have a think about what to do tomorrow.
The moral..... you really don't have to know how to cook to cook decent things.
