Tag Archives: easy

Chorizo and Bean Stew

Variations on a Theme

When life gives you chorizo that’s perilously close to its use-by date, make sausage casserole.

That’s my new mantra.

I made three meals this afternoon, which will save me time in the long run. The first, mad after finding I had  ¾ of a chorizo at the back of the fridge, was to make a variation on last week’s sausage casserole.

This time I managed to find mild chilli powder to use instead of the Cajun  Seasoning. I also used black-eyed beans and chorizo. There was a red pepper in the fridge next to the chorizo so that went in too.

We also have vegetable hotpot and Sweet Potato and Chickpea Curry in the fridge so all is looking good on the catering front. A lot of it is looking like plates of red stew, but you can’t have everything. If you cook by pouring cans of chopped tomatoes into things, you are going to end up with red food.

The curry is actually reddish with black bits in it, on account of me simmering too vigorously and ignoring the pot as I watched Father Brown this afternoon. A few burnt bits will add texture.

I think I’ve found a winning combination. Cheap, simple, and not bad to eat. It probably won’t pass inspection by the quality and health police, but it will do for me. I have a blog to write and time is too precious to waste on cooking.

The bread in the picture is Corn Bread from TESCO. I was going to use it for Welsh Rarebit for lunch on Sunday, but  the arrangements went adrift.

Chorizo and Bean Stew

Chorizo and Bean Stew

A Cheap and Easy Meal

Take a bag of ready chopped stir-fry veg, a pack of noodles and some sauce. Put them in a wok, mix them together and let them heat through.

It takes ten minutes, is very simple and is safe for those of us with poor knife skills.

I ordered it from TESCO as a special offer package deal on our last Click & Collect order but they didn’t have any sauce so they just sent me the veg and noodles. I wasn’t happy and really, if they don’t have all three offer items, they shouldn’t just send you two. Fortunately I had suitable sauce so we were OK.

Cost about £2 for two large portions. It could have been cheaper if we’d cut our own veg into little strips but a few pence seems good value to avoid cutting my fingers. It’s healthy, though I’m sure the sauce has a lot of sugar in it.

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Stir Fry Vegetables

Note how I have avoided mentioning flavour. It’s quite bland, even with a good helping of plum sauce, and the bean sprouts can be overpowering. It would probably benefit from some prawns or meat, but as we are trying to cut down our meat consumption, we are trying to like the taste of vegetables.

That isn’t quite fair, as I do like the taste of carrots, parsnips, peas, beans, chickpeas, broccoli, cabbage and onions, to name just a few. It’s bean sprouts I’m not that keen on, they are watery and they somehow seem to kill the flavour of the meal. They aren’t just tasteless, they seem to drain flavour and make everything else seem less tasty. When we are doing our own stir fry we tend not to use them, though I suppose we really should start growing our own as they are cheap and easy.

Lazy Soup

I never did get to make that soup yesterday. I was diverted by the need to stack the bokashi bucket and clean forgot. Next thing I knew, I had a sandwich in one hand and… a sandwich in the other. It was organic brown bread so I feel reasonably virtuous. Please notice that I’ve avoided the “balanced diet” joke. Well, side-stepped it rather than actually avoided it I suppose.

I did get round to it today though, and it worked out well. It’s a nicely seasoned brownish soup, partly due to the seasoning, which changes the colour from orange.

It’s easy and almost free of effort, hence the title.

Here’s the recipe.

Ingredients

Three bags of ready chopped Sweet Potato/Butternut Squash from TESCO. They are three for the price of two at the moment.

Half a pack of ready-chopped onions.

Three cloves of garlic. Chopped.

A piece of ginger about twice the size of the top of my thumb. Chopped.

Two organic vegetable stock cubes (they were on offer).

Two heaped teaspoons of cumin.

Water. How much water? Enough to cover and simmer. Maybe some to dilute.

Method

Soften the onions. I browned them by accident but it didn’t do any harm. Let#s face it, this isn’t Masterchef.

Throw in the rest of the stuff and add water.

Simmer for around 20 minutes.

Use stick blender to reduce to soup. Dilute to taste.

 

I meant to add a red chilli because I wanted to add some heat and some red flecks to the soup. Unfortunately I can’t find where Julia put the chillis when she stacked the shopping.

If you do it with chilli you can probably leave out the cumin, which will give you a much more orange soup, with more heat but less depth of flavour.

It’s so easy I should do it more often.

Normally I would chop my own veg, but a combination of knee and back pain means I can’t stand and cook for too long, At the moment quick is good, even if it does cost more.