Seriously though, this isn't a fancy awesome blog, it's just a place for me to ramble on about food.
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3 Ingredient Lazy Apple Crumble Thing
Pictures above are during the layering process, and then when out of the oven (and we’d already dug in and had our share, soz for the lack of Quality Photos but you should know by now this blog doesn’t really do that).
For this you need:
* Some apples (I used 5 in this in total I think)
* Some rolled oats or quick oats or whatever the fuck oats you can find
* Some brown sugar
* To feel way too lazy to put in enough effort for any real kind of dessert cooking, but not so lazy that you’re happy to resort to ice cream out of the tub.
You can use butter to grease your baking container or you can use baking paper or hell even just risk it sticking if you want. I ain’t your daddy.
In a bowl of some description, mix together oats and brown sugar. The ratio isn’t too important, I recommend maybe 2/3 oats and 1/3 sugar but honestly you can’t fuck this up, really.
Slice your apples thinly. Layer them on the bottom of your baking thing. Sprinkle some of the oat/sugar mix over it. Then layer some more apple slices and do it again as many times as you like if you feel fancy.
Shove that thing in the oven at about 180C (fan forced) for about an hour (or until you get bored of waiting and really just want to eat it god damn it).
Put some in a bowl, drown it with cream or ice cream or custard or whatever your favourite creamy sort of accompaniment is and shove it into your face. Hooray!
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I’m not embarrassed to admit that joining pinterest was the best thing I could have done in terms of making meal planning easier.
When I’m a little bit hungry (because trust me, being full won’t work) and I have some time to kill, I go browsing the food and drink tag.
I repin all the things that look good or I might like to try sometime. Usually while moaning “OH GOD THAT’S AMAZING” and swooning a lot.
Then when meal planning time comes along, I go looking back through my food pinboard for inspiration.
Considering one of the hardest parts of meal planning for me is the inspiration, is making sure that I don’t just feed everyone the same food day in and day out, this made a HUGE difference and saved me a lot of time and wailing.
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Cookie & Cookie Dough Cake
Motherfuckers, do you see this shit right here. I made that fucker and it was so good I needed a cigarette afterwards, and I don’t even smoke.
I was inspired by a post I saw on tumblr with a cake like this and I just went, fuck, I need that shit in my face or my life will have amounted to nothing.
So I made it for my partner’s stitch and bitch day, whereupon I was worshipped as god of cake.
A few people on my regular blog asked for the recipe, so I am coming to you today with the secret to this ridiculous amazing cake that will bring you one step closer to enlightenment.
Okay, let’s do this.
I’m going to put all this shit under a cut because this is a LONG ASS POST.
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boiled potatoes, grated carrot, chopped celery, peas, corn, diced capsicum, spinach, spring onions, shredded chicken breast. dressing is ale mustard dressing and mayonnaise. I went very light on the dressing because my worst enemy is potato salad with too much mayonnaise ugh.
What is overnight oats?
Overnight oats (OO) is basically oats soaked in the liquid of your choice. Either milk or yogurt, but you can always experiment with other kinds. It is often chilled overnight (hence the name) and usually left uncooked. However you can heat it up if you prefer to. It is perfect for days when you are in a rush to make breakfast, just make it in a jar the day before and it’s ready to go the next day.
You can add any kinds of toppings you want to it. You can add fresh fruits, nuts, dried fruits, peanut butter, etc. Many people also add chia seeds to the overnight oats. Be adventurous and try new additions, you might be pleasantly surprised!
This is also good to put together with your kids, let them play around with their favorite toppings and learn more about fruits and nuts, etc. There’s no or minimal cooking involved, so it’s safe for them as well.
In the following list, there are several sites that provide the recipes for a basic overnight oatmeal, and if can continue from there if you want to create your own personal one-of-a-kind oatmeal. Have fun! Remember, healthy doesn’t mean boring or tasteless!
- Mango Almond Refrigerator Oatmeal
- Blueberry Maple Refrigerator Oatmeal
- Apple Cinnamon Refrigerator Oatmeal
- Banana Cocoa Refrigerator Oatmeal
- Banana Peanut Butter Refrigerator Oatmeal
- Raspberry Vanilla Refrigerator Oatmeal
- Basic Overnight Oats
- Pumpkin Peanut Butter OO
- Strawbery Banana OO
- Cherry Chocolate Bomb Vegan Overnight Oats
- Blueberry Vanilla Banana Soft Serve Vegan Overnight Oats
- Peanut Butter and Jam Vegan Overnight Oats
- Strawberry Banana Softserve and carob Vegan Overnight Oats
- Banana Split Vegan Overnight Oats
- Gingerbread Pumpkin Vegan Overnight Oat Parfait
- Neapolitan Vegan Overnight Oat Parfait
Basically these are the more popular and interesting creations of overnight oats that I found. However, this list is by no means exhaustive! Get creative and come up with your own favorite recipe.
The picture and recipes do not belong to me but to their respective owner.
P.s: Here’s a link on how to spice up your oatmeal.
what a good idea! considering doing this for boy’s work day breakfasts. :3
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fortnight of (dinner) meal planning done in 20 minutes
after putting off using this particular trick that I read about on some mum blogs because I HATE ROUTINE I HATE IT SO MUCH YOU HAVE NO IDEA UGH I finally just… gave in and wrote out a “this day of the week has this kind of dinner” plan.
and I hate to admit this but it really did make meal planning heaps easier :( SIGH.
anyway if you’re curious, here’s the new template plan:
Thursday: WILD CARD WOO
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Ugh oh my god guys I have the most delicious chicken noodle soup recipe now. The best part is that it’s super easy, super cheap, super good for you and super delicious. It’s fairly mild in flavour, but not in a bland way - in a comforting way.
I like this recipe so much I’ve written it up for my home recipe book. I’ll post it here to share with you all too. :3
Chicken Noodle Soup
Serves 2-4 people, depending on how hungry everyone is.
Hokkein noodles, ‘serves four’ pack
2 chicken breasts
1 bunch of spring onions
1-3 bunches of bok choy
4 cups (1L) chicken stock
2 tablespoons soy sauce
3-4 teaspoons of sugar
1 tablespoon peanut oil
1 tablespoon sesame oil
garlic to taste (Erin uses a lot)
a shake of dried chilli flakes to taste (Erin does just one shake)
sesame seeds to garnish
Cut the bottom 2cm or so of the bok choy bulb off and throw it away. Wash and slice the bok choy lengthwise, keeping the length but making the leaves thinner. Set aside.
Cut the bottom 1cm of the spring onions off and throw them away. Dice the white parts of the spring onion and set aside. Cut the green stalks into longer pices, about 1cm wide and perhaps 5-10cm long.
Cut chicken into small pieces. Put both oils into a large and deep fry pan and turn the heat to medium-high. Once the oil is hot, throw the white parts of the spring onions, the garlic, and the chicken pieces in. Keep it moving every so often so it doesn’t stick and so it fries evenly. While it is cooking throw the chilli and 1 tablespoon of soy sauce in and stir it in well.
If you are using stock powder, this is the time to make your stock.
Once the chicken is cooked and the spring onions tender, add the stock to the pan. Then add the other tablespoon of soy sauce, the sugar, the green parts of the spring onion and the bok choy.
Stir well and let it simmer. If you have a lid to place over the fry pan, do so.
While that is cooking, put your noodles into a microwave friendly bowl. Boil the kettle, and then pour boiling water over the noodles until they are fully covered. Set your timer for 3 minutes and start it. While the noodles are in the hot water, use tongs to slowly and gently separate them. Once the timer goes off, drain the noodles. Divide them between the bowls you’ll be serving the soup in.
By this time, the greens in the soup should have wilted nicely. Give it all a final stir, then turn off the heat and ladel the chicken, greens and broth over the noodles so all the bowls are even. Shake some sesame seeds on top. Serve and eat!
Broccoli-Spinach Soup with Avocado Toasts
Hot dog, did I love this soup and these delicious little toasts! I whipped up a batch of the soup early in the week and loved it so much that some days I ate it for both lunch and dinner. If you use bagged spinach this meal is also a snap to prepare—big time bonus for weekday fare. For the toasts, I added a bit more zip by rubbing a peeled garlic clove on the toasted bread before layering on the toppings.
1 tablespoon olive oil, plus more for drizzling
1 leek, white and pale green parts thinly sliced
4 cups low-sodium vegetable broth
1 bunch broccoli, chopped (6 cups)
6 ounces baby spinach (6 cups)
1/3 cup freshly grated Parmesan
2 tablespoons tahini
coarse salt and freshly ground black pepper
4 slices rustic bread, toasted
2 avocados, sliced
1/4 cup radish sprouts
1 lemon, cut into wedges
Step One: Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add broth; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
Step Two: Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
Step Three: Working in batches, puree soup in a blender until smooth.
Step Four: Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.
Source: Whole Living, March 2012. View the recipe on WholeLiving.com.
I made this soup tonight!
Some changes I made:
* I added some lemon juice
* I added a little bit of garlic
* I added some lactose free cream to finish it off - I liked the version I had at a friend’s where she finished it with cream/cottage cheese (can’t remember which type). Buuut I’m lactose intolerant so I try to keep the cheese to a minimum. The cream was a pretty good replacement, although lacked the tang of cheese.
* I added extra tahini
* I used the whole leek - I tasted some of the dark green leaf to find out if it was bitter or something, as I couldn’t see a reason NOT to throw it in. It just tastes very mild, but not bad, so I chopped it up with the rest.
Some things I’ll do next time:
* I’ll add salt and pepper to the soup itself rather than upon serving
* I’m going to add just like, one potato. I think a potato would give it a tiny bit more bulk and creaminess than it has naturally.
* It could definitely use a bit more tang, so I’m going to have to put my thinking hat on to think of a good tang replacement that isn’t cheese :S
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GUESS WHO FORGOT TO TAKE A PICTURE AGAIN. THIS GUY.
Well anyway. Sometimes when I have the energy I make big batches of spag bol to freeze so the boy can take it to work for lunch. I’m allergic to tomato so every time I cook it it’s an experiment in seeing what my general knowledge + sense of smell can tell me, since I can’t taste it as I go.
Good old aussie spag bol is great because you can just throw whatever the fuck you want into it.
So mine today had (close estimates in some cases):
1kg beef mince
500g chopped bacon
a baggie of the caramelized onions I made… I’m guessing but I think it was about 1/2 - 2/3 of a cup of them
700g frozen mixed vegetables (peas, corn, and capsicum)
300g frozen chopped spinach
800g canned diced tomato
flavourings it had:
shit tonnes of garlic
140g herb and garlic concentrated tomato paste
couple of shakes of celery salt
couple of shakes of cinnamon
couple of shakes of paprika
lots of shakes of oregano
lots of shakes of basil
a bunch of parsley
shit tonnes of pepper
2 cups vegetable stock
1 cup brown onion gravy
couple of shakes of worcestershire sauce
a squeeze of sweet chilli
a squeeze of bbq sauce
yeah, I think that’s everything, might have left something out though. It would have been better with some red wine but we didn’t have any, boo.
fried up the onions, garlic, mince, and bacon, then added everything else. cooked it for idk about an hour? in my BRAND NEW POT aw yeah. it made 7 bear-sized serves :D
boy and serina both tell me that it’s pretty good :D
Boring tea tonight. Steak and mashed potatoes and peas corn and capsicum. Traditional food of my people - white bogan aw yeah. Only this is better than the horrid bland food of my childhood because it’s not cheap meat, there’s things added into the potato (salt, pepper, garlic, butter, parsley, milk) and we had gravy with it too.
Pretty good actually considering I hate food that reminds me of my childhood generally speaking.
There’s tonnes of mash because last time I made it I was sad I didn’t have more. This enormous amount was deemed enough however.
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