- Fish cakes from 550gm leftover cooked & frozen portions of blue grenadier
- A chicken and pumpkin bake from 500gm leftover shredded chicken and half a pumpkin, 5 eggs, an eggplant and an onion AND
- a Pilaf
- We also had eggs on toast because I was determined to empty the fridge before we went shopping. Must. Buy. House.
I loved the pilaf, the other recipes are simply food to get by, and fairly uneventful and ugly.
I hate fish cakes.
Thank goodness for flexible macros hey! Also nothing is wrong with rice at night. There are no carb fairies who arrive at 6pm and convert those carbs into hip and thigh fat.
http://www.biolayne.com/ is an excellent website to check out if you are anti carb.
I had 500gm of beef left in the freezer and other random ingredients.
- 1 brown onion - chopped
- 2 garlic cloves
- 2 cups cooked brown rice
- 2 tsp tumeric
- 1/2 tsp cinnamon
- 1 tsp cumin
- 4 tsp Moroccan seasoning
- pinch saffron
- 60gm sultanas
- 40 gm dried dates, chopped
- Fresh coriander 1/4 cup copped
- 2 tbsp oil
- 500ml real beef stock
- 2 carrots grated
- 2 heads of broccoli chopped up
- 2 green capsicum chopped up
- 360gm rump beef thinly sliced (this is all I had left after trimming 500gm of beef - feel free to add more and I'd probably prefer more meat !)
- Heat oil in a large heavy based saucepan, add onion, garlic and cook until the onion softens; Add all the spices but no the fresh coriander or saffron just yet; cook until fragrant (about 30secs - 1 min)
- Add in your vegetables and cook for about 5 mins, then add your meat and about 1/2 cup of the stock - if the pan ever gets dry just add in stock or water as you see fit - cook the meat about 80%
- Now add the rice and dried fruit and 3/4 cup of the stock, reduce heat and cover and let simmer for about 10-15 mins (Mix everything up well)
- Add in the saffron, and the rest of your stock, more water if you head and continue to stir and cook until the pilaf has thickened a little.
- It should be shiny like and delicious, stir through the fresh coriander and sprinkle with pine nuts to serve.