Monday 3 June 2013

Winter Is Coming

Well, technically, winter is already upon us but having a post titled 'Winter Is Already Upon Us' is far less cool than the famous Stark words.

Anyway, winter is properly here and it's pretty bloody cold. This is exactly the right time of year for A) Fluffy warm socks and B) Yummy winter warmer recipes. So I've compiled four of my favourites so far. Enjoy!


Minestrone is a typical winter warmer, perfect served with crusty bread on a cold evening after uni or work. This version was re-invented to be cheaper and souper easy! (Sorry guys!)


Souper-Easy Minestrone
Feeds: Myself and Hungry Boyfriend (also with no leftovers, it's that good!)
Cooking Time: 20 minutes
Total Cost: $4.05 or $6.05 with bacon


Ingredients:
- 1 carrot, diced (30c)
- 1/2 zucchini, diced (35c)
- 1/2 brown onion, diced (35c)
- 2 cloves garlic, finely chopped (15c)
- 1/2 cup pasta, any will do (40c)
- 1 tin diced tomatoes (70c)
- 4 cups beef stock ($1.20)
- Pinch mixed herbs (less than 5c)
- Sprinkle pepper (less than 5c)
- 4 bacon rashers, fat removed - optional ($2 - $5/500g)
- Crusty bread, to serve (50c - $1.50 for a french bread stick)

Method:
1. Heat a splash of oil in a large saucepan and stir in all vegetables (plus the bacon if you're cooking with it.)
2. When you've got your lovely garlic and onion smell coming from the pan, then add tinned tomatoes and stock.
3. Bring to the boil, add the pasta and turn down the heat until the soup is simmering. Stir in the herbs and pepper.
4. When the pasta is cooked, remove from the heat and serve with buttered crusty bread.

This next one is another of my 'throw everything you've got left in your cupboard' creations. It fed both of us with one serve leftover, but you can easily bulk it up to feed more by adding beans, chicken, potatoes, eggplant, beef strips, carrots, broccoli, last night's leftover roast or absolutely anything else you desire/have rolling around the bottom of your fridge.


Spicy Vegetable Stew (Vegan)
Feeds; Myself and Hungry Boyfriend with leftovers for lunch
Cooking Time: 30 minutes
Total Cost: $3.55


Ingredients:
- 500g pumpkin, chopped into small chunks ($1.65)
- 2 cloves garlic, chopped finely (15c)
- 1/2 zucchini, diced (35c)
- 1/2 red capsicum, diced (25c)
- 1 tin diced tomatoes (70c)
- Generous sprinkle cumin, paprika and chilli powder (less than 5c each)
- Small handful mint leaves, chopped (free from my pot plants)
- 1 cup vegetable stock (30c)

Method:
1. Heat a splash of oil in a large saucepan and stir in vegetables, except tinned tomatoes, until you've got a lovely garlic smell coming from the pan.
2. Sprinkle in the spices and stir for a few minutes.
3. Stir in tinned tomatoes and stock.
4. Simmer for 15 minutes or until stock has reduced and pumpkin is soft.
5. Serve hot.

Pasta and rice are typical student staples, but become quite boring after a while. A pasta or rice bake will help mix things up a little, experiment a little with different sauces and fillings. This next one will probably work well with a pasta bake as well.


Chicken and Corn Rice Bake
Feeds: Myself and Hungry Boyfriend (with no leftovers!)
Cooking Time: 30 minutes
Total Cost: $4.85


Ingredients:
- 1 chicken breast, cut into small cubes ($2.75 - $11.10/4 breasts
- 1 can creamed corn ($1)
- 4 thick slices bread, cut into small cubes (20c - $1/loaf)
- 1/2 brown onion, diced (35c)
- 2 garlic cloves (15c)
- Handful grated cheese (20c) plus a little extra (10c maybe?)
- Pinch chopped thyme (free from my pot plant)
- Salt and pepper (less than 5c)
- 1 cup rice (bugger all - $2.60/kg)

Method:
1. Preheat the oven to 180C and cook rice with 2 cups boiling water for 10 minutes in the microwave.
2. With a little oil, gently fry the onion and garlic until there's that lovely small coming from the pan.
3. Add the chicken and cook until white through.
4. Combine the cooked rice with all the other ingredients in a mixing bowl, reserving the extra cheese. Stir through to thoroughly combine.
5. Pour into a baking dish and top with the extra cheese.
6. Bake for 10 minutes or until cheese has melted and dig in.

And now for dessert! I've been neglecting sweets so far throughout my blog, but this is too good not too share. Rice pudding can be complicated, but this is completely easy. Just make sure to keep half an eye on it and check/stir it every 10(ish) minutes.


Creamy Chocolate Rice Pudding
Feeds: Myself and Hungry Boyfriend 1 serve each
Cooking Time: 45 minutes
Total Cost: 95c (can you believe it!)


Ingredients:
- 1/4 cup aborio (risotto) rice (20c - $3/kg)
- 1 teaspoon cocoa powder (less than 5c)
- 2 cups light milk (50c - $1/L)
- Splash imitation vanilla essence (less than 5c)
- Approx half of a 1/4 cup of caster sugar* (approx 15c - $2.66/kg)

Method:
1. Whisk cocoa powder, sugar, milk and vanilla together.
2. Place rice in a small saucepan and pour milk mixture into the saucepan.
3. Slowly bring the mixture to a gentle simmer and leave, stirring occasionally (like, every 10 mins) for 45 minutes or until rice is soft.

*Note: I think this is technically 1/8 of a cup but it's easier to communicate 'half of a 1/4 cup'. You get what I mean, right? Right? Also, if a sort of 'skin' forms over the top of the mixture, that's fine - just gently stir it back in and it will disappear :)


So throw on your old comfy trackie pants, your warm socks and these tasty winter warmers (which are all for under $5!).

Good luck in the kitchen!
Lots of love,
(broke) Masterchef Mel

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