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Frugal Foodies, thread 2! Favourite leftover dishes, avoiding waste, menu ideas.

998 replies

Ninkanink · 08/04/2020 09:14

Hey everyone!

1st thread is here

Hope that link worked! I’ve never done it that way before...

💐 and 🍰 and ☕️ to all!

OP posts:
Thread gallery
164
Graphista · 01/05/2020 13:30

My place gets more like the house in the money pit!

ToThineOwnSelfBe · 01/05/2020 15:44

@Graphista I was going to suggest plugging the hole with hot glue, but it sounds like the hole is much bigger than that!

Today I've been fed up with... everything. And by lunchtime I was very uninspired and in the end made a ham and cheese omelet and shoved it in a leftover hot dog roll. It wasn't very healthy, but it was kind comfort food-ish and I was less grumpy after. Might have been hangry now that I think of it.

Have a shop coming on Sunday so need to plan what to get in it. I'm very whim driven when it comes to food so meal planning does not come naturally to me, but have improved significantly, especially since having kids.

karmakameleon · 01/05/2020 16:34

I’ve been lurking on this thread and find it wonderfully calming. I love planning meals and cooking at the best of times, but now I’m really relying on this as part of the structure and routine that we need. I’m also enjoying eating our meals with the children, which we only usually have time for at weekends. Luckily my children are quite adventurous eaters and loving trying new recipes under lockdown!

Inspired by Xiaoxiong I’ve just ordered a 16kg bag of bread flour from eBay. I’m down to my last bag and a tin of yeast that’s just out of date (normally not a problem but it’s definitely not as good a rise as it should be, so under other circumstances I would have bought a new packet). But now I have flour to spare but just some half dead yeast, so will attempt a sourdough starter.

Tonight’s dinner will be mejadra. Gorgeous comfort food and I need to use up a packet of out of date crispy fried onions I found in the back of the cupboard!

Interested in this thread?

Then you might like threads about these subjects:

Graphista · 01/05/2020 18:18

Ok within an hour the water level was down to about an inch, but I think it will do me for now at a pinch until I can get a new bowl. Thanks all and thank you for not attacking me. Previously when I've discussed ocd difficulties on here I've had some threads I was absolute flamed!! As if I can help it!

I do my best I'm on meds (which aren't bloody working but which have serious withdrawal side effects so I'm not allowed to stop them "unsupervised" - not just mh serious physical effects) and I've had zero support from community team since apr 2019 which I am in the process of a formal complaint about but that's all been suspended currently even a gp appointment like hens teeth

Graphista · 01/05/2020 19:11

Yay! I now have a sieve and a whisk (balloon nothing fancy) they'll need washed first of course but so great I can get baking done

PurpleDaisies · 01/05/2020 19:25

Tonight’s dinner was a hybrid tofu/aloo sag which was bloody lovely. Used up some of potato mountain and have leftovers for the fridge. Plus leftover rice and the last of the naan from the freezer. Hoping to make the next batch with Sultana of Swing...

PurpleDaisies · 01/05/2020 19:26

Great news about the whisk and the washing up bowl fix @Graphista.

Weedsnseeds1 · 01/05/2020 19:31

Could you maybe put a bin bag inside the bowl and fold the top round, so you line the bowl, if that makes sense?

Weedsnseeds1 · 01/05/2020 19:36

Today's loaf. Wessex Mill oat and bran flour, Cofig19 and some caraway seeds, because I love them in bread.

Frugal Foodies, thread 2! Favourite leftover dishes, avoiding waste, menu ideas.
Graphista · 01/05/2020 19:54

@purpledaisies the aloo sag sounds lovely.

And yes good news re bowl, whisk and sieve.

Just as well because Asda have buggered me! Already had 2 Pinter of milk with date 3-5-20...

They've just delivered me ANOTHER 2 Pinter dated 4-5-20! 4 pints to get through in 3 days!!

I've pasta to use up tonight anyway (fresh filled) so I'll do a cheese sauce with that quite fancy it now it's in my head.

I seem DETERMINED to self sabotage!

Got some ice poles out freezer late last night - well wee hours of the morning really, peri-meno nonsense and.... I left the freezer ajar!! Just a tiny bit but I've definitely lost:

Frozen diced onions - mush and stinky how I didn't notice smell earlier I don't know!

Half loaf bread & crumpets - mush

A food bag with some kind of leftover also mush also smells nasty

weeds will probably tell me all that would have been fine but honestly between ocd & sensitive stomach I daren't risk it.

However can I ask you weeds I have TRIED to be good and assumed the items still solid are ok?

They're mainly quorn/soya and leftovers totally solid.

Graphista · 01/05/2020 19:57

Re bag in bowl I don't know wouldn't use bin bag but maybe carrier bag? Might be better size too?

Very impressive bread again too weeds

Caraway seeds - as an avid Enid blyton fan I've always wondered what they taste like - she had a fair few caraway seed cake in her books

Graphista · 01/05/2020 20:05

Courgette I'm currently dicing wee bit soft in middle, colour looks ok and looked ok on outside - what do we think?

Weedsnseeds1 · 01/05/2020 20:09

Graphista now you have removed the soggy stuff, keep the door shut for 24 hours to let everything else get back to temperature. It will be OK. Your freezer was full, I know, and stuff at the back when it's rammed in will hold temperature surprisingly well.
Caraway doesn't really taste like anything else - slightly medicinal fennel seed it the best description I can manage, but that's not quite right.
Seed cake is old fashioned but delicious. I have a friend with a bakery and he always makes a few each day for the IAPs. Don't know why it went out of favour as its delicious. Smile

Weedsnseeds1 · 01/05/2020 20:11

Cut out the soft bits of courgette - not for safety reasons, but because it can taste a bit cotton wooley!

Graphista · 01/05/2020 20:20

Thanks so much for getting back to me about freezer - no ice poles tonight Sad

Needs must

I had both grans were HUGE bakers (bit outing but one it was her job she worked for aulds - Scots chain of bakers) so myself, siblings and cousins very used to many of the cakes and pastries that were more in favour for their generation and were their preference - though they made plenty of other treats too Smile

Each had 3 boys to feed Grin I think was very much part of it, they'd bake up LOADS of a Sunday every week (using the fact the oven was on for the roast as meant bit cheaper energy wise - both on meters) plus a VAT of soup.

Seemed a hell of a lot to us at the time as the kitchen, living room and even a bedroom or two would be overflowing with cooling cakes, pastries and biscuits.

But then mum is one of 6 and dad 1 of 5 plus mum had her gran living with them

It seemed so much on a sunday but by tue/wed it was mostly gone!

They made their own bread too - here's the thing I find astonishing with them and mum - not a measuring scale or measuring jug between them! All done by eye/experience!

We surprised mums mother once turning up unannounced as we were travelling from another relatives to army base we were living at then in England and car played up so rather than risk it on motorway we diverted to grans.

She was thrown at first...within maybe an hour max? She'd made soup, dinner, scones and biscuits! After claiming she'd "not a morsel" in Grin

Still in awe now - I suspect you are of a similar skill set

Graphista · 01/05/2020 20:23

Courgette all diced now, think I'll risk it it's not too soft and not discoloured in any way, think I chose the right courgette to use today though!

Last one in fridge feels a bit more solid.

I'm sautéing with red pepper that's getting a bit wrinkly, shallots and garlic and then the filled pasta and cheese sauce - fat graphista! Grin

Honestly I cannot thank you weeds, op and the rest of the frugal foodies enough.

Normally a day like today (bowl and freezer) would have felt disastrous and had me in tears yet here I am happily chipping away and looking forward to dinner

THANK YOU ALL CakeWineBrewGin

Or whatever floats your boat food & drink wise - may you never go hungry Thanks

Weedsnseeds1 · 01/05/2020 20:46

You know, what, Graphista, in a strange sort of way, the thing you feared the most - infection everywhere-- seems to have calibrated your risk assessment skills. You are still worried, but so is everyone, so you don't feel the odd one out any more. The day to day things, that would have ramped up your anxiety in different times, just don't seem to be bothering you as much.
Having a genuine fear seems to be giving you a visible scale or likelihood and severity and I think that's an amazing achievement.
I really hope that doesn't sound patronising, I don't mean it to, but I am so impressed by the way you seem to be tackling set backs and concerns Smile

Graphista · 01/05/2020 21:15

Thank you so much not patronising at all.

2 years 5 months housebound - and yes my mum said something similar - that everyone is now experiencing my life!

It's a very weird set of circumstances and everyone is coping differently.

Honestly this thread has been AMAZINGLY helpful to me - as a distraction and the reassurance on food safety which has MASSIVELY reduced my waste - it's saving me a fortune!

I'm also eating better and more as result. Which is probably helping me health wise.

I'm a little less anxious, a little less "shit! How the hell am I going to deal with x" and a little more proactive

I'm so unbelievably grateful to you all this thread really has been a port of calm in the storm

Weedsnseeds1 · 01/05/2020 22:29

That sounds very positive during an undeniably shit time!
Being able to relax some of your "rules" and eating better is a great step forward.

Xiaoxiong · 02/05/2020 11:09

Well my first sourdough loaf is out of the oven and I have to modestly say that it is the best bread I've ever made. I've been following along with a sourdough class on Instagram and followed the method described there, and it's absolutely amazing how much better this bread is than anything I've made before. It has steps over 3 days (make levain the first evening, autolyse and bulk ferment the next day, shape in the evening, prove in the fridge overnight and bake the morning of the 3rd day). But TOTALLY worth it and I made 2 loaves so shouldn't need to bake more than once a week.

Also Graphista I know it's been said upthread but milk is good for ages after the date printed on the bottle, especially if left unopened. They only put the dates on for stock control in the shop so don't feel you need to go chugging milk down just because of the date on the bottle they've just delivered! I've had milk still be good for over 2 weeks after the date, if kept unopened in the fridge (I used it to make chowder, which uses up a lot of milk all at once). And if it does go off, you use sour milk to make scones, cornbread, paneer, cottage cheese...

PurpleDaisies · 02/05/2020 11:18

There’s a whole load of new vocabulary I am learning in relation to sourdough! I think Sultana of Swing is ready for feeding today. He stinks of beer, is full of bubbles and the sultanas are floating. I’ve sterilised a jar in the dishwasher and I’m going to have a hunt in the cupboard for something to satisfy his alcohol fuelled munchies.

PurpleDaisies · 02/05/2020 11:29

What’s everyone cooking today? I’ve got Thai green root veg soup for lunch and it’s going to be a black bean stir fry with some sad looking Savoy cabbage and wrinkly red peppers. Tomorrow is church first thing followed by a catch up with friends so I’m planning on a dried green lentil shepherds pie to use up some very past it potatoes. I’ve got a couple of pasties I bought yellow stickered to eat with baked beans for tea. Guilty pleasure meal for dh and I for a bargain 50p!

fairyfingers · 02/05/2020 11:37

I have 2 really silly question.

I have some roast chicken leftovers in the freezer. I will likely have more as we have a large chicken for lunch tomorrow.

I use left over chicken to make dds favourite curry which I then freeze in portions as only she likes it.

Q1: If I defrost the leftovers I already have, make the curry and then refreeze is that ok?

Q2: We need a couple of ingredients so I can't make the curry til Wednesday (shopping day) so am I better off freezing the leftovers from tomorrow, defrosting on Thursday and making curry then or will they last til Wednesday in the fridge? That seems a bit long to me tbh.

TIA. She does love the curry!

Weedsnseeds1 · 02/05/2020 11:51

Freeze your new leftovers, defrost all chicken at the same time, cook curry, cool and refreeze.

Weedsnseeds1 · 02/05/2020 11:53

Xiaoxiong photo please?!

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