FOOD for thought.

The great thing with Chilli is that you can put any left overs in freezer bags, and reheat it another time. (thoroughly!) You can also add pretty much any other vegetables you have to hand. I tend to put sweetcorn in mine, and sometimes aubergines too.

This is a really good chilli, and will make enough for 3 or 4 good sized portions.

http://www.bbcgoodfood.com/recipes/3228/chilli-con-carne

I use two stock cubes instead of one, and up the chilli, but that’s personal taste. Use the cheapest tomatoes and kidney beans you can find; it makes little difference. Meat with a reasonable fat content is better than that with less.

Bruce

As a Scot Al, I was expecting a dollop of Haggis to have been included in the dish…..

D’oh. Obvious in retrospect.

I have eaten haggis twice. One was lovely the other completely dull and forgettable.

Mary Berry’s How to Cook is a good little tome. ( I bought it for Mrs Al to no great effect but it is dead handy for the times when I cannot remember for the life of me how long to cook (ingredient x) for)

Al

I have been watching “Master Chef Canada” on T.V. How do they manage to cook a very good, tasty looking meal, in just one hour.
It would take me that long to go shopping to get all the ingredients for a start.
Moggy, The early editions had rice paper covers, which made them edible, you must have tried the later editions which were hardback covers……..:D

Jim.
Lincoln .7

Jamie olivers earlier books are fantastic.

How did you cook them?

I found the covers were always a bit chewy.

Moggy

Thanks Snapper, as you say, they seem to be simple enough. Rest assured I will be trying all of the food on here. it was just to give me some ideas, as I have never cooked in all my years. It comes as a bit of a shock when one has to start to learn. Thanks again.
Jim.
Lincoln .7

Big pan, ****load of veg, chopped meat, some water, bubble away for a couple of hours then freeze in portions. Called a stew.

Put plenty of water in above, drain some off, add some tomato puree (for example) and freeze in portions. Called soup. Even my dad can make that.

Be selective on ingredients on above and add spicing and freeze in portions. Called curry.

Get a pie maker and pastry, put the above in it and freeze. Called pies (funnily enough).

That’s four very good meals to start with.

Get a chicken and a bunch of veg and spuds. Sling in a big tray, whack oven on full and do something for two hours. Take out and you have a roast. And sarnie fodder. Or curry. boil the carcass to ******y (not too much water) then strain, add lemon, rice, potato chunks and you have a great soup. One chicken, bunch of meals.

tinned tomatoes, sliced cheese, pork loin sliced, rosemary. Roast in the ove.

Mince, onion, tomato puree and tins, mushroom. Bolognese, done.

Batch cook, cheaper, easier and plenty put aside.

Jamie olivers earlier books are fantastic, simple and affordable food. Follow precisely and it wil come out well – cooking is easy.

Red wine, white wine, sparkling wine, pink wine, cider, moonshine, furniture polish, turps, meths, white spirit, melted boot polish… whatever

But traditionally it’s red wine with red sauced pasta dishes and white wine with white sauced pasta dishes

Moggy

Time to start enjoying a hearty red Linc. 🙂

I dont embibe with Red wine Moggs, would a Chardonnay, work, or has it got to be a Red wine?.

Jim.
Lincoln .7

I don’t know if your being economical with the truth, or it’s real, and a wind up.?

Completely genuine.

It’s my emergency ‘Nothing in the fridge and Mrs Moggy won’t be around, what’s quick and simple?’ solution. (Remember I do nearly all the cooking here)

Because of the regular cross-channel booze runs there’s always plenty of red around.

It isn’t compulsory to drink the whole bottle, but I generally do.

Moggy :very_drunk:

I think the F15 is a great aircraft. However, as I don’t wish to be banned from the coffee mornings, and flower arranging, I will have to watch what I say, as it may be a RED card I get next time…..:D
Jim.
Lincoln .7

Thanks Mike, but when we started to clear, and pack things up, I slung loads of Cookery books out to one of our local Charity shops, Pillock that I am. But yes, as every day passes, the trauma I went through, causing me to land up in Hospital, is slowly fading. It wasn’t bad most of the time, but I guess we just grew apart. I am pleased it happened at the age I am now, as one tends to forget things more easily, and I don’t think, even if I met another woman,I don’t think I would be able to build up the trust again, at the moment, I am tarring all women with the same brush.
Anyway, back on topic, thanks for your suggestion.
Jim.
Lincoln .7

If you need a little treat Jim – I am sure you will have no trouble ordering a cake from that nice family bakery in N Ireland ; )

The reply to that Baz, would no doubt close this Post. Just hope Snaff don’t put anything about that particular cake shop on here, otherwise it will be scrubbed………:highly_amused:
Jim.
Lincoln .7

I’ve missed the joke. How embarrassing! Could you take me through it slowly and carefully?

As a Scot Al, I was expecting a dollop of Haggis to have been included in the dish……………:D. I think Moggs is trying to wind me up with his suggestion !!!!.
Just joking, as always.
Jim.
Lincoln .7.

I love your way of thinking Moggs, however, how do I eat what’s been cooked, when I am lying flat on the floor, PI***D as a newt, after drinking so much wine, Nice one, I like it. Trouble is, I don’t know if your being economical with the truth, or it’s real, and a wind up.?…………………..:D.
Whichever way you look at it, at least it was my first laugh of the day.
Just two more weeks to go.
Jim.
Lincoln .7

If you need a little treat Jim – I am sure you will have no trouble ordering a cake from that nice family bakery in N Ireland ; )

Al. Thanks for the risotto one, is this the Scottish, or English version?..:highly_amused:
Jim.
Lincoln .7

I’ve missed the joke. How embarrassing! Could you take me through it slowly and carefully?

Bottle or more of red wine
Bacon (as much as you want)
Pasta (any shape)
Onion
Tinned tomato
Oregano

Moggy

Sounds like an old Keith Floydd recipe. Regarding the wine that is 🙂

I agree about the Omelette option previously mentioned. Very quick to make.

Jim……………

Pleased to hear you are “on the up”…..!!!

Couple of suggestions: there are a number of “cooking for one” cookbooks around, seen them in charity shops. Usually contain simple recipes. Second idea, invest in a “slow cooker”. Good for making casseroles, curries, bolognaise sauces……….. Prepare ingredients in the morning and leave to cook for the day. Evening comes and you have a hot meal ready. Just a couple of ideas.

Planemike

Bottle or more of red wine
Bacon (as much as you want)
Pasta (any shape)
Onion
Tinned tomato
Oregano

Pour and drink some wine

Cook pasta in a pan of boiling salted water as recommended on the packet

Pour and drink some more wine

Whilst grilling the bacon crisp, lightly fry the onion to soften it. Then pour in the tinned tomatoes and sprinkle on the oregano.

Pour and drink some more wine

Allow this to simmer away whilst you finish the bacon and blot it with a kitchen roll

Pour and drink some more wine

Drain pasta, return to pan over low heat whilst you pour over the source and add the chopped crispy bacon

Pour and drink some more wine

Taste to check seasoning, add salt and pepper to taste

Pour and drink some more wine

Stir and eat from the pan, don’t mess about with plates

Variations

1) add crushed chillies with the tomatoes

2) add anchovies

3) add crushed chillies and anchovies

4) add lots more anchovies

5) you can add a teaspoon of wine to the sauce if you wish.

Moggy