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Inspiration: Meals that reheat well
Posted by Griz
Inspiration: Meals that reheat well June 29, 2020 06:02AM |
Registered: 13 years ago Posts: 2,228 |
After some inspiration. With the fall out from Covid my husband's hours/work patterns have been changed, meaning that combined with my own shift work we are not often in the same place for dinner. Hubby is often needing to eat a main meal before he goes to his shift (manual labour so needs to be substantial). What I try to do is make a meal for the two of us at night, that reheats for him the next day, as he's not confident cooking much more than sausages. I'm also often quite time limited (I work 12 hour night shifts, so sleep all day and then need to get up fed and out the door quickly) I'm afraid our income has also dropped due to Covid, so I'm looking to rejig our menus and am looking for some Foodlovers inspiration... hit me with some ideas of meals for 2, that can be whipped up quickly, nice and tasty/substantial and that will reheat nicely the next day!
Re: Inspiration: Meals that reheat well June 29, 2020 06:10AM |
Registered: 12 years ago Posts: 3,422 |
My favourite "cut and come again" dish is Moussaka, which I make with a yoghurt and egg sauce rather than the more common béchamel. It keeps in the fridge for days, reheats perfectly and also freezes well. I make a big batch and freeze in two-person oven-proof containers.
Old-fashioned minced beef and carrots - which we used to call "Depression Mince" - is delicious when properly flavoured and keeps, freezes and reheats well.
A meaty soup is good - I make it with either lamb shoulder chops or free range chicken drumsticks/thighs, about six veges including something green and something orange, freeze it in single servings.
Chile con Carne with chick peas instead of kidney beans is good - the chick peas keep their texture through freezing and reheating.
All of these just need some freshly chopped herbs and a little butter or ev olive oil to freshen them up.
Edited 1 time(s). Last edit at 06/29/2020 06:11AM by TPANDAV.
Old-fashioned minced beef and carrots - which we used to call "Depression Mince" - is delicious when properly flavoured and keeps, freezes and reheats well.
A meaty soup is good - I make it with either lamb shoulder chops or free range chicken drumsticks/thighs, about six veges including something green and something orange, freeze it in single servings.
Chile con Carne with chick peas instead of kidney beans is good - the chick peas keep their texture through freezing and reheating.
All of these just need some freshly chopped herbs and a little butter or ev olive oil to freshen them up.
Edited 1 time(s). Last edit at 06/29/2020 06:11AM by TPANDAV.
Re: Inspiration: Meals that reheat well June 29, 2020 09:46PM |
Registered: 17 years ago Posts: 3,660 |
Griz, I'm glad to hear your husband was able to find new work but sorry to hear of the new time constraints and difficulties.
Here are some one pot wonders plus some other meat dishes that will require vegetables or other on the side:
Beef curry with tomato and peas – serves 2-3 (Based on a recipe by Alison & Simon Holst)
1 tbspn oil
1 onion, finely diced
1 tbspn grated fresh root ginger
3-4 cloves garlic, finely sliced
1 tspn each cumin and coriander seeds, crushed
¼ tspn chilli powder
½ tspn turmeric powder
500g beef mince
1 x 400g can chopped tomatoes in juice
250ml pot plain unsweetened yoghurt OR 150g pottle sour cream
1 tspn salt
1 tbspn garam masala
2 tbspns lemon juice
1 fresh green chilli, thinly sliced
¼ cup chopped coriander leaves
1 cup peas, fresh or frozen
Heat oil in large non-stick frypan. Add onion, ginger, garlic, cumin, coriander, chilli powder, turmeric and mince. Cook over high heat until mince is brown, then add undrained tomatoes and yoghurt/sour cream. Cook for 10 minutes. Stir in the salt, garam masala, lemon juice, green chilli, coriander and peas. Bring back to the boil, then cover and cook for a further 5 minutes. Serve with rice.
For speed, you could leave the garlic, fresh chilli and coriander leaves out, and substitute ground cumin & ground coriander for the seeds. A speedy way to keep and use grated fresh root ginger is to grate an entire purchased root, spread it out on a tray, freeze, then put in a container and keep as freeflow ginger in the freezer.
Thai-Style Red Curry (Based on a recipe by Alison & Simon Holst)
1 tbspn oil
1 medium onion, diced
2 cloves garlic, finely sliced
3 tbspns Thai red curry paste
2-3 kaffir lime leaves, soaked if dried, then chopped (optional) (I just use young leaves off my normal lime tree - appear to be same scent and flavour or certainly close enough)
600g beef mince
1 cup coconut cream plus 1 cup chicken or beef stock or water
¼ cup crunchy peanut butter
2 tbspns fish sauce
½ - 1 tspn each of salt and sugar
2-3 tbspns chopped fresh coriander leaves
5-6 cups sliced/diced vegetables, e.g. zucchini, cauliflower, broccoli, leek, carrots, corn kernels, etc (for example:- 1 cup corn kernels, 3 broccoli florets [100g], 1 average zucchini, 180g cauli, 135g leek (one smallish), 2 carrots (250g)
chopped coriander or spring onion, and chopped roasted peanuts to garnish (optional)
Heat oil in large frypan. Add onion, garlic, red curry paste, lime leaves if using, and mince. Cook until mince is browned. Reduce heat to a simmer and add remaining ingredients; cook until the vegetables are just tender (10 minutes max.). Add extra water (e.g. ½ cup) if mixture looks too dry during this time. Serve on rice garnished with a little extra chopped coriander and/or some chopped roasted peanuts if desired.
Note: if a bit too watery at the end, add ½-1 tbspn cornflour (as a paste) to thicken.
Creamy Peanut Chicken - Just enough for 2 people so you might want to increase quantities or even double it.
1 tbspn oil
1 tbspn curry paste
500g chicken meat cut into small cubes
1 cup coconut milk
1 tbspn fish sauce
1 tbspn brown sugar
¼ cup crunchy peanut butter
Heat oil in frypan, add curry paste and chicken and fry 4-5 minutes. Add all remaining ingredients. Simmer for 10-12 minutes or until sauce has thickened. Serve with rice if desired.
Chicken Pad Thai – serves 2-3 – I adore this but the vegetable prep does take a little bit of time.
1 tbspn oil
700g chicken thigh meat, cubed
1 onion, chopped
3 tbspns (45g) Thai green curry paste
700-900g stir-fry vegetables, e.g carrot, broccoli, cauli, mushroom, capsicum, green beans, zucchini, corn, leeks, silverbeet
150-200g pkt of wide rice noodles (not the thin vermicelli)
2 tbspns fish sauce
1 cup coconut cream plus 1 cup of water or a bit more as needed (use noodle water)
In a large pot, heat water for cooking the noodles. In frypan, stirfry chicken and onion for 2-3 minutes in oil. Add vegs and curry paste and stirfy until vegs are almost cooked and simultaneously cook the noodles for 6 minutes (in the pot of water). Then add the cooked noodles, fish sauce and coconut cream to the frypan and heat through (about 2 minutes).
Pappardelle Pasta with Mince in Tomato Sauce
Pappardelle pasta (the one containing egg is tastier than eggless ones) - cook separately as per instructions.
In a large frypan, sauté finely chopped vegetables of your choice, e.g. onion, celery, carrot, mushroom, zucchini (enough for 2 people, e.g. 1 zucchini, 2 large flat Portobello mushrooms, 1 good-sized onion, 1 good-sized carrot, 2-3 sticks celery) until soft. Add 700g beef mince; brown. Add a jar of tomato pasta sauce, e.g. Leggos Bolognese Sauce (which contains mushrooms, tomatoes, herbs) and sprinkle over a teaspoon of dried Italian herbs and salt & pepper to taste. Cook for approximately 30 mins. If needing to add a little water, add pasta water from the cooking pasta. Serve on pappardelle pasta. Sprinkle over some grated parmesan and lemon zest.
Creamy Bacon/Chicken/Beef Mince & Veg Pasta Dish – serves 2
1 tbspn evoo
1 large onion, chopped
2 cloves garlic, finely sliced
200g approx. fresh tomatoes, chopped (you can use canned tomatoes…..)
200g bacon, finely sliced OR 500g finely sliced chicken OR 600g beef mince
2 handfuls fresh/frozen green beans, chopped
1 carrot, very thinly sliced
160g button mushrooms, sliced
½ cup white wine
6 tbspns tomato paste
2 tspns white sugar
125g pottle sour cream
1/3rd cup pasta water (towards end)
160-200g pasta spirals
Cook pasta separately in the usual way.
Meanwhile, heat oil in large frypan. Sauté onion and garlic until softened, add tomatoes, your meat choice, green beans, carrot, mushrooms, wine, tomato paste and sugar, and cook for approx. 10 minutes (lid on to help conserve moisture). Stir in sour cream. Add approx. 1/3rd cup pasta water, cook a minute or two longer. Drain and stir pasta through the sauce. Serve with finely grated lemon zest sprinkled over (and grated parmesan optional).
Note: A diced capsicum can be added, also zucchini, celery, leek, some fresh herbs……
Chilli Con Carne (based on a recipe posted on Foodlovers by Farmaway 2009)
1 tbspn olive oil
1 onion, finely diced
2 garlic cloves, finely sliced
3 fresh chillies, finely diced
1 tbspn cumin powder
500g beef mince
1 fresh tomato, chopped
3 tbspns tomato paste
300g cooked kidney beans
1 tbspn smoked paprika
¼ tspn chilli powder
2 pieces dark chocolate (e.g. 70%) OR 1 tbspn cocoa powder
1 red capsicum, finely diced
½ cup corn kernels
Potato or kumara chunks (optional but recommended)
2-3 cups water
zest from 1 orange (grate with the rough grate, not the fine one)
2 tbspns brown sugar
s&p (e.g. 1 tspn salt)
In a large saucepan, gently cook onions until soft. Add garlic, chillies and cumin and cook for two minutes. Increase heat, add mince; brown. Stir in the tomato, tomato paste, beans, paprika, chilli powder, chocolate, capsicum, corn, potato/kumara, water, orange zest and sugar. Season to taste with s&p. With lid on, simmer on low heat for 30 minutes. Remove lid or thicken with a cornflour paste towards the end if needed.
Optional ways of serving: 1. Serve in taco shells with lettuce and cheese. 2. Serve on a plated bed of chopped lettuce, with grated cheese sprinkled over.
Beef & Mushroom Cottage Pie
1 tbspn oil
1 onion, chopped
500g beef mince
1 cup mushrooms, sliced
500g Leggo’s Bolognese Sauce
1 tbspn Worcestershire sauce
1 cup water
1 carrot & 2 sticks of celery, diced
1 cup corn kernels
Topping:
EITHER: Potatoes: 3 cups cooked, mashed potatoes (use 1kg [raw unpeeled weight] of potatoes)
grated cheese
OR: Kumara: 3 cups cooked, mashed kumara (use 1kg [raw unpeeled weight] of kumara, no need to peel)
1 small onion
grated cheese
Heat oil in large frypan, add onion and mince and cook over high heat until meat is brown. Add mushrooms, Leggo’s sauce, Worcestershire sauce, water, carrot, celery, corn. Cook, stirring, over moderate heat for 5 minutes. Cover and cook for 15 minutes, stirring occasionally. Transfer to a 6-cup capacity ovenproof dish and top with potatoes or kumara (kumara is the most delicious).
If using potatoes: Put mashed potatoes on and then sprinkle some grated cheese on top. Bake at 200°C for up to 45 minutes in order to achieve a well-cooked, golden and flavoursome potato topping.
If using kumara: Mash cooked kumara with one finely chopped small onion and ¼ cup grated cheese. Put kumara on top of dish and sprinkle ¼ cup grated cheese on top. Bake at 200°C for 15-20 minutes, until top looks good.
Beef Chow Mein
1 tbspn oil
500g beef mince
1 medium brown onion (150g), chopped finely
2 cloves garlic, crushed
1 tbspn curry powder
1 large carrot (180g), chopped finely
2 trimmed celery stalks (200g), sliced thinly
150g mushrooms, sliced thinly
1 cup (250ml) chicken stock (do use chicken stock if you can, rather than water)
2 tbspns soy sauce
1/3 cup (80ml) oyster sauce
280g pkt thin egg noodles
½ cup (65g) frozen peas
½ small cabbage (350g), shredded coarsely
In a separate pot, cook egg noodles at same time you’re cooking the beef, etc. Heat oil in large frypan; stir-fry beef, onion and garlic until beef is browned. Add curry powder, carrot, celery and mushrooms; stir-fry until vegetables soften. Add stock, sauce and cooked noodles; stir-fry 2 minutes. Add peas and cabbage; stir-fry until cabbage just wilts.
Savoury Sausages (serves 2)
I imagine, for speed and ease of cooking sake, you could use pre-cooked sausages and cook this in a saucepan on the stovetop for about half an hour (keeping an eye on water levels), instead of the oven method.
Sausages per person
1 carrot, grated
½ onion, chopped
2 tbspns tomato paste
1 tbspn sugar
1 tbspn curry powder
2 tbspns flour
1 tbspn Worcester sauce
2 tbspns vinegar
1½ cups boiling water
Place sausages in casserole dish. Sprinkle carrot and onion over them. Mix remaining ingredients together in a bowl and pour over sausages. Cook at 180°C for 1 hour.
Devilled Sausages
Sausages for two people (up to max. of 10 sausages), precooked and browned in a pan
2 medium onions, sliced
2 apples, sliced
1 tspn dry mustard
2 tbspns brown sugar
2 tbspns soy sauce
½ cup tomato sauce
1 cup water
Cut sausages into bite sized pieces and set aside. Heat a little oil in a large frying pan, add onion and apple and cook gently. In a bowl, mix together the mustard, brown sugar, soy sauce, tomato sauce and water. Add the sausages to the frying pan and pour the mixture in. Cook gently for 15-20 minutes, adding a little extra water if necessary. Cook until the sauce thickens a bit, then serve.
Curried Sausages
Sausages for two people (maximum of 12 sausages)
2 onions, diced
4 garlic cloves, sliced
1 tbspn curry powder
vegetables, e.g. broccoli, cauli, celery, zucchini, carrot, all cut smallish (e.g., one good mix is par-boiled kumara bits, leek, celery, carrot)
3 cups water
1 cup coconut milk
1 tspn salt (optional)
Put a little oil in a large frypan and fry sausages until just brown. Slice into chunks and add onions and garlic. Cook until onion and garlic are tender and the sausage chunks are browned some more. Sprinkle curry powder over, then add vegetables, water, coconut milk and salt and simmer gently for up to 20 minutes, thickening with a little cornflour paste if necessary (or remove lid to reduce sauce down). Serve.
OPTIONAL CHANGE: Use same recipe for fish (chunks) instead of sausages. Cook vegs for 10 minutes, add fish, cook 5 minutes more.
Edited 1 time(s). Last edit at 06/29/2020 09:49PM by J1.
Here are some one pot wonders plus some other meat dishes that will require vegetables or other on the side:
Beef curry with tomato and peas – serves 2-3 (Based on a recipe by Alison & Simon Holst)
1 tbspn oil
1 onion, finely diced
1 tbspn grated fresh root ginger
3-4 cloves garlic, finely sliced
1 tspn each cumin and coriander seeds, crushed
¼ tspn chilli powder
½ tspn turmeric powder
500g beef mince
1 x 400g can chopped tomatoes in juice
250ml pot plain unsweetened yoghurt OR 150g pottle sour cream
1 tspn salt
1 tbspn garam masala
2 tbspns lemon juice
1 fresh green chilli, thinly sliced
¼ cup chopped coriander leaves
1 cup peas, fresh or frozen
Heat oil in large non-stick frypan. Add onion, ginger, garlic, cumin, coriander, chilli powder, turmeric and mince. Cook over high heat until mince is brown, then add undrained tomatoes and yoghurt/sour cream. Cook for 10 minutes. Stir in the salt, garam masala, lemon juice, green chilli, coriander and peas. Bring back to the boil, then cover and cook for a further 5 minutes. Serve with rice.
For speed, you could leave the garlic, fresh chilli and coriander leaves out, and substitute ground cumin & ground coriander for the seeds. A speedy way to keep and use grated fresh root ginger is to grate an entire purchased root, spread it out on a tray, freeze, then put in a container and keep as freeflow ginger in the freezer.
Thai-Style Red Curry (Based on a recipe by Alison & Simon Holst)
1 tbspn oil
1 medium onion, diced
2 cloves garlic, finely sliced
3 tbspns Thai red curry paste
2-3 kaffir lime leaves, soaked if dried, then chopped (optional) (I just use young leaves off my normal lime tree - appear to be same scent and flavour or certainly close enough)
600g beef mince
1 cup coconut cream plus 1 cup chicken or beef stock or water
¼ cup crunchy peanut butter
2 tbspns fish sauce
½ - 1 tspn each of salt and sugar
2-3 tbspns chopped fresh coriander leaves
5-6 cups sliced/diced vegetables, e.g. zucchini, cauliflower, broccoli, leek, carrots, corn kernels, etc (for example:- 1 cup corn kernels, 3 broccoli florets [100g], 1 average zucchini, 180g cauli, 135g leek (one smallish), 2 carrots (250g)
chopped coriander or spring onion, and chopped roasted peanuts to garnish (optional)
Heat oil in large frypan. Add onion, garlic, red curry paste, lime leaves if using, and mince. Cook until mince is browned. Reduce heat to a simmer and add remaining ingredients; cook until the vegetables are just tender (10 minutes max.). Add extra water (e.g. ½ cup) if mixture looks too dry during this time. Serve on rice garnished with a little extra chopped coriander and/or some chopped roasted peanuts if desired.
Note: if a bit too watery at the end, add ½-1 tbspn cornflour (as a paste) to thicken.
Creamy Peanut Chicken - Just enough for 2 people so you might want to increase quantities or even double it.
1 tbspn oil
1 tbspn curry paste
500g chicken meat cut into small cubes
1 cup coconut milk
1 tbspn fish sauce
1 tbspn brown sugar
¼ cup crunchy peanut butter
Heat oil in frypan, add curry paste and chicken and fry 4-5 minutes. Add all remaining ingredients. Simmer for 10-12 minutes or until sauce has thickened. Serve with rice if desired.
Chicken Pad Thai – serves 2-3 – I adore this but the vegetable prep does take a little bit of time.
1 tbspn oil
700g chicken thigh meat, cubed
1 onion, chopped
3 tbspns (45g) Thai green curry paste
700-900g stir-fry vegetables, e.g carrot, broccoli, cauli, mushroom, capsicum, green beans, zucchini, corn, leeks, silverbeet
150-200g pkt of wide rice noodles (not the thin vermicelli)
2 tbspns fish sauce
1 cup coconut cream plus 1 cup of water or a bit more as needed (use noodle water)
In a large pot, heat water for cooking the noodles. In frypan, stirfry chicken and onion for 2-3 minutes in oil. Add vegs and curry paste and stirfy until vegs are almost cooked and simultaneously cook the noodles for 6 minutes (in the pot of water). Then add the cooked noodles, fish sauce and coconut cream to the frypan and heat through (about 2 minutes).
Pappardelle Pasta with Mince in Tomato Sauce
Pappardelle pasta (the one containing egg is tastier than eggless ones) - cook separately as per instructions.
In a large frypan, sauté finely chopped vegetables of your choice, e.g. onion, celery, carrot, mushroom, zucchini (enough for 2 people, e.g. 1 zucchini, 2 large flat Portobello mushrooms, 1 good-sized onion, 1 good-sized carrot, 2-3 sticks celery) until soft. Add 700g beef mince; brown. Add a jar of tomato pasta sauce, e.g. Leggos Bolognese Sauce (which contains mushrooms, tomatoes, herbs) and sprinkle over a teaspoon of dried Italian herbs and salt & pepper to taste. Cook for approximately 30 mins. If needing to add a little water, add pasta water from the cooking pasta. Serve on pappardelle pasta. Sprinkle over some grated parmesan and lemon zest.
Creamy Bacon/Chicken/Beef Mince & Veg Pasta Dish – serves 2
1 tbspn evoo
1 large onion, chopped
2 cloves garlic, finely sliced
200g approx. fresh tomatoes, chopped (you can use canned tomatoes…..)
200g bacon, finely sliced OR 500g finely sliced chicken OR 600g beef mince
2 handfuls fresh/frozen green beans, chopped
1 carrot, very thinly sliced
160g button mushrooms, sliced
½ cup white wine
6 tbspns tomato paste
2 tspns white sugar
125g pottle sour cream
1/3rd cup pasta water (towards end)
160-200g pasta spirals
Cook pasta separately in the usual way.
Meanwhile, heat oil in large frypan. Sauté onion and garlic until softened, add tomatoes, your meat choice, green beans, carrot, mushrooms, wine, tomato paste and sugar, and cook for approx. 10 minutes (lid on to help conserve moisture). Stir in sour cream. Add approx. 1/3rd cup pasta water, cook a minute or two longer. Drain and stir pasta through the sauce. Serve with finely grated lemon zest sprinkled over (and grated parmesan optional).
Note: A diced capsicum can be added, also zucchini, celery, leek, some fresh herbs……
Chilli Con Carne (based on a recipe posted on Foodlovers by Farmaway 2009)
1 tbspn olive oil
1 onion, finely diced
2 garlic cloves, finely sliced
3 fresh chillies, finely diced
1 tbspn cumin powder
500g beef mince
1 fresh tomato, chopped
3 tbspns tomato paste
300g cooked kidney beans
1 tbspn smoked paprika
¼ tspn chilli powder
2 pieces dark chocolate (e.g. 70%) OR 1 tbspn cocoa powder
1 red capsicum, finely diced
½ cup corn kernels
Potato or kumara chunks (optional but recommended)
2-3 cups water
zest from 1 orange (grate with the rough grate, not the fine one)
2 tbspns brown sugar
s&p (e.g. 1 tspn salt)
In a large saucepan, gently cook onions until soft. Add garlic, chillies and cumin and cook for two minutes. Increase heat, add mince; brown. Stir in the tomato, tomato paste, beans, paprika, chilli powder, chocolate, capsicum, corn, potato/kumara, water, orange zest and sugar. Season to taste with s&p. With lid on, simmer on low heat for 30 minutes. Remove lid or thicken with a cornflour paste towards the end if needed.
Optional ways of serving: 1. Serve in taco shells with lettuce and cheese. 2. Serve on a plated bed of chopped lettuce, with grated cheese sprinkled over.
Beef & Mushroom Cottage Pie
1 tbspn oil
1 onion, chopped
500g beef mince
1 cup mushrooms, sliced
500g Leggo’s Bolognese Sauce
1 tbspn Worcestershire sauce
1 cup water
1 carrot & 2 sticks of celery, diced
1 cup corn kernels
Topping:
EITHER: Potatoes: 3 cups cooked, mashed potatoes (use 1kg [raw unpeeled weight] of potatoes)
grated cheese
OR: Kumara: 3 cups cooked, mashed kumara (use 1kg [raw unpeeled weight] of kumara, no need to peel)
1 small onion
grated cheese
Heat oil in large frypan, add onion and mince and cook over high heat until meat is brown. Add mushrooms, Leggo’s sauce, Worcestershire sauce, water, carrot, celery, corn. Cook, stirring, over moderate heat for 5 minutes. Cover and cook for 15 minutes, stirring occasionally. Transfer to a 6-cup capacity ovenproof dish and top with potatoes or kumara (kumara is the most delicious).
If using potatoes: Put mashed potatoes on and then sprinkle some grated cheese on top. Bake at 200°C for up to 45 minutes in order to achieve a well-cooked, golden and flavoursome potato topping.
If using kumara: Mash cooked kumara with one finely chopped small onion and ¼ cup grated cheese. Put kumara on top of dish and sprinkle ¼ cup grated cheese on top. Bake at 200°C for 15-20 minutes, until top looks good.
Beef Chow Mein
1 tbspn oil
500g beef mince
1 medium brown onion (150g), chopped finely
2 cloves garlic, crushed
1 tbspn curry powder
1 large carrot (180g), chopped finely
2 trimmed celery stalks (200g), sliced thinly
150g mushrooms, sliced thinly
1 cup (250ml) chicken stock (do use chicken stock if you can, rather than water)
2 tbspns soy sauce
1/3 cup (80ml) oyster sauce
280g pkt thin egg noodles
½ cup (65g) frozen peas
½ small cabbage (350g), shredded coarsely
In a separate pot, cook egg noodles at same time you’re cooking the beef, etc. Heat oil in large frypan; stir-fry beef, onion and garlic until beef is browned. Add curry powder, carrot, celery and mushrooms; stir-fry until vegetables soften. Add stock, sauce and cooked noodles; stir-fry 2 minutes. Add peas and cabbage; stir-fry until cabbage just wilts.
Savoury Sausages (serves 2)
I imagine, for speed and ease of cooking sake, you could use pre-cooked sausages and cook this in a saucepan on the stovetop for about half an hour (keeping an eye on water levels), instead of the oven method.
Sausages per person
1 carrot, grated
½ onion, chopped
2 tbspns tomato paste
1 tbspn sugar
1 tbspn curry powder
2 tbspns flour
1 tbspn Worcester sauce
2 tbspns vinegar
1½ cups boiling water
Place sausages in casserole dish. Sprinkle carrot and onion over them. Mix remaining ingredients together in a bowl and pour over sausages. Cook at 180°C for 1 hour.
Devilled Sausages
Sausages for two people (up to max. of 10 sausages), precooked and browned in a pan
2 medium onions, sliced
2 apples, sliced
1 tspn dry mustard
2 tbspns brown sugar
2 tbspns soy sauce
½ cup tomato sauce
1 cup water
Cut sausages into bite sized pieces and set aside. Heat a little oil in a large frying pan, add onion and apple and cook gently. In a bowl, mix together the mustard, brown sugar, soy sauce, tomato sauce and water. Add the sausages to the frying pan and pour the mixture in. Cook gently for 15-20 minutes, adding a little extra water if necessary. Cook until the sauce thickens a bit, then serve.
Curried Sausages
Sausages for two people (maximum of 12 sausages)
2 onions, diced
4 garlic cloves, sliced
1 tbspn curry powder
vegetables, e.g. broccoli, cauli, celery, zucchini, carrot, all cut smallish (e.g., one good mix is par-boiled kumara bits, leek, celery, carrot)
3 cups water
1 cup coconut milk
1 tspn salt (optional)
Put a little oil in a large frypan and fry sausages until just brown. Slice into chunks and add onions and garlic. Cook until onion and garlic are tender and the sausage chunks are browned some more. Sprinkle curry powder over, then add vegetables, water, coconut milk and salt and simmer gently for up to 20 minutes, thickening with a little cornflour paste if necessary (or remove lid to reduce sauce down). Serve.
OPTIONAL CHANGE: Use same recipe for fish (chunks) instead of sausages. Cook vegs for 10 minutes, add fish, cook 5 minutes more.
Edited 1 time(s). Last edit at 06/29/2020 09:49PM by J1.
Re: Inspiration: Meals that reheat well June 29, 2020 10:51PM |
Admin Registered: 18 years ago Posts: 7,844 |
I always keep several types of grain, pre-cooked, in the freezer. I cook 4 cups of raw rice at a time, cool it as quickly as I can, either with fresh air through the window or by using a small fan and turning the rice over and over. It only takes a few minutes, then I bag it, flatten the bag, extracting as much air as possible, and pop it in the freezer. Once frozen it can be broken easily into pieces which reheat very well in the microwave. This is a great time saver for when making curries or casserole-type meals, and the variety of grains I freeze, means I don't always have to eat the same old, same old, ubiquitous rice. Barley is particularly good for its flavour and robust texture.
Re: Inspiration: Meals that reheat well June 30, 2020 04:24AM |
Registered: 13 years ago Posts: 2,228 |
J1, thanks for all those recipes! He's at Webstar, his redundancy is still going ahead but has now been pushed back to end of Nov, so we're still waiting for that axe to fall. Due to the way they needed to manage Covid he's currently working just one week in two, and even the week he works isn't full normal hours, so better than nothing, better than just the subsidy, we're in a better place than many, but it has affected our budget and I'm trying to find ways to change up what we do so we can cope.
Thanks everyone, I'll give your ideas a go. I always feel a bit dumb posting this kind of thing, give me a three course dinner party and I'm in my happy place, give me quick healthy delicious family meals and I get stumped!
Thanks everyone, I'll give your ideas a go. I always feel a bit dumb posting this kind of thing, give me a three course dinner party and I'm in my happy place, give me quick healthy delicious family meals and I get stumped!
Re: Inspiration: Meals that reheat well June 30, 2020 05:34AM |
Registered: 17 years ago Posts: 3,660 |
Re: Inspiration: Meals that reheat well June 30, 2020 06:37AM |
Registered: 13 years ago Posts: 2,228 |
Re: Inspiration: Meals that reheat well June 30, 2020 10:06AM |
Registered: 9 years ago Posts: 622 |
Griz you mentioned once before that your husbands job with the white or yellow pages was causing him concern and his future employment looked grim.Now with the Covid disaster many people are unemployed.I am happy for you both that you are employed.I would suggest cooking a quiche and salad for a main meal and he takes the quiche cold for his lunch,sausages filled with kumera and potato mash,scotch eggs.These are not expensive foods, and there are many more options.
Re: Inspiration: Meals that reheat well July 01, 2020 04:46AM |
Registered: 14 years ago Posts: 1,789 |
Hey Griz. Sorry to hear things aren't good on the employment front. We went through the redundancy process a couple of years ago too and it really does make you reassess your food options!! Do you have a slow cooker/crockpot? I find that is great for whipping up curries or dishes using cheaper cuts of meat and those kinds of dishes always reheat well.
We had a budget cooking challenge thread some years ago which had some good options in it. Hopefully these links will work OK.
[forum.foodlovers.co.nz]
[forum.foodlovers.co.nz]
We had a budget cooking challenge thread some years ago which had some good options in it. Hopefully these links will work OK.
[forum.foodlovers.co.nz]
[forum.foodlovers.co.nz]
Re: Inspiration: Meals that reheat well July 14, 2020 05:02PM |
Registered: 7 years ago Posts: 11 |
Pretty much all I do is cook food to reheat later. My freezer's full of the stuff,
I use inventory plan for this https://printsbery.com/planner-templates/meal/kitchen Just tonight, I had chicken and sausage gumbo. Last night, lasagna. The night before, Thai basil beef. And the night before that, moussaka and vegetables. I do a lot of things that way. My exceptions are things that really need to be eaten when they're made--salads, fried eggs, whatever. I probably push the envelope a bit too far with what I'll reheat, honestly--like, I'll do chicken thighs that I'll microwave and then crisp up under the broiler. I know it's not right, LOL, but I've had some fantastic chicken that way.
I commonly look for rice-based food. Meatloaf. Indian and Asian food. Pasta. And of course, chili (including variations like white bean chicken) and gumbo, anything with a lot of liquid.
Edited 1 time(s). Last edit at 07/21/2020 11:13AM by stream26.
I use inventory plan for this https://printsbery.com/planner-templates/meal/kitchen Just tonight, I had chicken and sausage gumbo. Last night, lasagna. The night before, Thai basil beef. And the night before that, moussaka and vegetables. I do a lot of things that way. My exceptions are things that really need to be eaten when they're made--salads, fried eggs, whatever. I probably push the envelope a bit too far with what I'll reheat, honestly--like, I'll do chicken thighs that I'll microwave and then crisp up under the broiler. I know it's not right, LOL, but I've had some fantastic chicken that way.
I commonly look for rice-based food. Meatloaf. Indian and Asian food. Pasta. And of course, chili (including variations like white bean chicken) and gumbo, anything with a lot of liquid.
Edited 1 time(s). Last edit at 07/21/2020 11:13AM by stream26.
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