The Adventures of the Foodie Therapist with Four Teenagers – By Leoni Ryan
Mother Hubbard ( NB. not old ! )
Sometimes I feel like Old Mother Hubbard and today was definitely one of them. With no time to shop things were looking dire. As I attempted the thought of removing my PJ like pants and holy jumper to at least look part suburban style queen for the crowds at IGA, I reassessed my need to leave at all. Why not endeavour to be creatively resourceful and use what is here already? Why… I had lemon, two brown onions, one whole beetroot, half a dozen potatoes and a tray of chicken breasts! Surely I could put my words into action and turn my mere fortune into a feast. I mean this wasn’t exactly comparable to five loaves and a fish in terms of mouths to feed. On the finding of a little real butter and a spot of cream I felt relieved that I could feed the brood and remain slothful in my comfy clothes.
So tonight’s dinner was enjoyed by all except for No 2 child and NO 1 daughter the Vegan. She happily enjoyed her steamed veggies yet has promised for the next blog post to contribute a gourmet Vegan meal (I question whether there is such a thing) . Aioli made from cashews and pancakes made from buckwheat and sweetened with maple? I am sure my tastebuds will adjust temporarily and I, Kathleen reassures me will feel all lighter and happier on the inside. Meanwhile back to the yummy calorie laden adventures…
My no 3 ( No 2 daughter) felt like a mini Hubbard today and managed to whip up some really light and tasty butter biscuits. With a cup of tea and a splash of love…they hit the spot and cost us very little…so I have asked for her permission to pass on the recipe. So please enjoy these frugal recipes (and slightly frugal blog this week ) and feel inspired by our waste not want not attitude.
Enjoy Mwah x
½ cup sugar
½ tablespoon of vanilla extract
1 teaspoon baking powder
2 cups of plain flour
Cream butter, sugar, vanilla. Add one egg. Mix well. Mix in dry ingredients. Roll into balls with your hand and cook on 180 for 15 – 18 minutes. Dust with icing sugar.
Breast and Bits
Green Ginger Wine
Chicken Stock Liquid
Splash of soy sauce
25 g butter
Heat olive oil in pan and cut up the onion in thick chunks and fry until transparent and remove. Add a little more butter and fry the breasts on both sides. (meanwhile bake the beetroot cut into little squares in some oil until tender in the oven ). Once breasts are browned add the green ginger wine (1/3 cup ) and reduce for a few minutes then add enough chicken stock to almost cover the breasts and a splash of soy. Put on lid on and simmer and reduce liquid ( about 10 minutes so as not to over – cook the chicken ). Turn off the heat and add a cook chunk of butter as this rounds off the sauce.
Add salt and pepper if necessary and if the sauce is a little runny and you want to thicken with a bit of cornflour dissolved in a tablespoon of water. Set aside and serve with mash potato and top with beetroot and a little bit of greenery. Enjoy.