[FONT=“Century Gothic”][SIZE=“3”]It is 11:40 am here for me so once I get done with my shower and then it will be LUNCH TIME for me … So, I might have a grill cheese sandwich and something else !!! 
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Susie darlin’ with the left over Pork from last weekend, I chopped into bite sized pieces, fried in the pan with an onion, garlic, mushrooms and stir-fry oriental veg. Added some Hoisin sauce and let it simmer for a while. Made Couscous and served the Pork with the couscous. It was delicious!!!
mmmm nice one UJ, i’ll come round for dinner next time.
Simmering away (and driving me nuts) in the kitchen at this very moment is a huge pan of what we call ‘free’ (well almost) chicken and veg soup. Where does the free come in? Well first of all there are the thin ends of parsnips too scraggy to roast, there are the stalks/cores of both a cauli. and a big head of broc. some less than beautiful leeks, a quarter of a small swede that was going a bit ‘rubbery’ a couple of equally as rubbery and mis-shapen carrots and half a red onion (left over from a couple of cheese and onion sandwiches the other night), and half a dozen baby new pots (not enough for a portion in a meal) - basically all the stuff you might normally discard. All these veg were peeled, where necessary, and diced into fairly small dice, with the exception of the leeks which were sliced. Also required was a reduced pack of stir fry chicken (cost 78p from £3.00), a chicken and a veg stock cube, some additional seasoning (bay, bouquet garni, celery salt, black and white pepper), a knob of butter and a slosh of home made garlic olive oil. Preparation is ‘simples’, heat butter and oil together, add leek and onion and sweat, then add chicken (chopped almost as small as the veg), once chicken has turned white, add stock (in about 1litre hot water), all the veg, herbs and seasoning and bring to the boil, reduce to low low simmer and leave. Later add some pearl barley and orange lentils if liked, taste and adjust seasoning. There is easily enough to serve generous portions to a family of four or even more, and at a minimum cost. Even had I paid full price for the chicken it would have been cheap. As it is, son and I will have a big bowl tonight, he will take a litre container to work tomorrow and should still be lots left over for me tomorrow.
Got it Daisymay, this is right up my street with reduced price chix portions. Loads for freezer.
You’d be very welcome Susie Darlin’. Have Kangaroo steaks in my freezer which I’m hoping to use in a casserole next week.
My dinner tonight is my favourite. Chicken Kiev, cheesy potatoes and peas and sweet corn. Nice drop of cherry Lambrini on ice to go with. Mmmmm
Daisy may and Uncle Joe, both yours sound delicious.
Jazzi darlin ’ just wait till I get round to cooking the Kangaroo steak in my freezer.
That could be an interesting sight UJ cooking kangaroo in your freezer, be a bit chilly.
Alright, alright - I will rephrase that - just wait till I get round to cooking the kangaroo steaks which are currently stored in my freezer.
Grassington duck for lunch/dinner. roasted Mediterranean vegs and rice.
Was given a lamb shoulder so that is in the oven at the moment, whole family arriving later to enjoy it. Making a mushroom roast for us veggies, big meaty mushrooms flavoured with garlic and rosemary.
Chicken Curry tonight
Salmon, carrots and leeks in a light cheese sauce topped with mashed potatoes and plonked in the oven.
Leftover Pork with Roast Potatoes, Parsnips, Brussels & Carrots.
Just had homemade Leek & Potato soup and buttered roll, very tasty.
I had a Sirloin steak, fried onions and side salad:)
Chicken Penicilian tonight, salad for lunch.
Hmmmm - that doesn’t sound too good Susie darlin’ I don’t like my chicken with a furry coat on and as for the salad - forget it!!! - I have the sausages, milk, flour, salt and eggs so am making a toad-in-the-hole today.
Egg and chips, not had that for yrs.