STIR-FRIED TURKEY DRUMSTICK WITH CABBAGE & CORN, low-carb

Tasty easy wallet-friendly Saturday lunch stuffed with healthy ingredients

first posted 2018, updated 10/24 

Healthy, wholesome light & lovely weekend lunch 

Saturday is a busy day in many households and this super-easy dish is a delight to share before everyone heads off to do their own thing.

Turkey drumsticks are best for this dish and they are plentiful and usually at reduced prices after Thanksgiving.  67 buys a whole turkey leg and sets the thighs aside for another recipe.  

If turkey's not on the menu, chicken drumsticks from a trusted supermarket will do.  

Cabbage is not often used in a stir-fry, and apricot brandy is not often used in an Asian marinade, but a lovely organic cabbage needed using up; 67 suspected its strong flavour would work well with apricot brandy.  The fruity liquor slightly sweetened the cabbage - in a good way - and both beautifully complemented the dark turkey meat and crisp corn kernels. 

Rice portions were small to reduce carbs but the dish will go a lot further if normal portions of rice are served

Cost: £5'ish depending on size of turkey portion (10/24)
Feeds: 2-4, depending on carb portions

Ingred:
    meat from 1 good-sized Turkey drumstick, tendons & bones removed (or 6 chicken drums)

Marinade: 
     1.5 tbsp reduced salt soy sauce
     2 tbsp apricot brandy (or sherry or grape juice)
     1 generous tsp cornflour
     1 med-large clove garlic, peeled & finely grated (if a fodmap-phobe, use oil  infused with garlic instead of plain oil)
     1 generous inch fresh ginger, peeled & finely grated

     peanut or light vegetable oil
     water 

    2 mugs finely shredded cabbage, washed & drained (67 used organic sweetheart - the pointy one - but any green cabbage will do)  
     2/3 mug drained corn niblets

   pre-cooked brown rice (67 used frozen defrosted)

   Optional garnish: sesame seeds, finely sliced spring onions (green & white) 

Method:

HOW TO...RECIPES FOR FIGHTING 'FLU

One of the biggest problems with flu viruses is that the appetite wanes but one needs to eat in order to get better.  

These popular recipes from 67goingon50 are easy to digest and help restore nutrients, boosting the body's ability to fight a bug. 

Savoury Egg Custard: perfect for the sickbed

Savoury Custard: Wonder Cure  strongly recommended, easily prepared delicious high protein dish which works wonders on recalcitrant grannies, grizzly toddlers and guys who aren't coping well with 'man-flu'. Prevents dehydration.  

Medicinal Ginger Tea, relieves nausea and stomach pains; soothes a throat 

         Throat-soothing Fruit Smoothie: cools down a flaming throat

Big Chicken Soup for invalids Even if the bug hasn't struck, it's wise to make a big batch of this slow-cooked wonder and freeze it in individual portions.  It's a godsend when the invalid is ready for solid food or a body feels a 'cold is coming on'

'Big' Chicken Soup: no tins or preservatives, just easily digested goodness

Big Beef Soup for invalids  Another to make a big batch of.  A slow-cooked wonder, it freezes well in individual portions for easily digested nutrients when ill.   

Remember: the best way to recover from 'flu is rest, rest and more rest.  Also, keep warm and drink plenty of fluids. 

Also (with help from WebMD):

• try a hot bath for aches and pains
• for sore throat, gargle with hot heavily salted water or neat lemon juice, both of which can kill the bugs causing the problem
• sit in a bathroom filled with steam from a bathtub scented with a little menthol or eucalyptus oil 
• natural throat lozenges can soothe soreness 

Visit doctor if suffering from....

• earache or drainage from ear
• pain in face or forehead plus thick yellow/green mucus for more than a week
• temperature 100.4 F or higher in an infant less than 3 months of age
• temperature higher than 102 F in older children or adults
• hoarseness, sore throat, or a cough that won’t go away
• wheezing
• shortness of breath
• vomiting
• symptoms that get worse or won’t go away

DISCLAIMER: The author accepts no liability for the consequences of any actions taken on the basis of the information provided.  Any information not sourced to a second party is the copyright of the blogger.

INDO-MIDEAST CHICKEN LIVERS & NECTARINES, Wallet-friendly

Combining meat with fruit is usually a Middle Eastern thing; this hybrid of chicken livers and nectarines is proudly English/Indian/MidEastern... 

Spiced Chicken Livers with Nectarines 
photo 17/7/18

Chicken livers are one of those great value meats which, gram for gram, offers terrific nutritional value.  They are iron-rich (great for pregnant women) and high in Vitamin A (essential for eye health) and VitB12.

Dense and with little waste, a few chicken livers go a long way.  400gm/14oz will provide two meals for 2.  Organic livers cost £2.40* while standard livers are only £1.28.  67 recommends buying organic or from a trusted supplier.   

Indian/Middle Eastern spices provide a lively counterpart to the rich, meaty livers while the nectarine adds a delightful layer of sweetness.  

Cost: £2'ish
Feeds: 2

ingredients:

   1/2 tbsp olive oil

   1/2 tbsp butter

   200gm/14oz chicken livers (sliced thickly if you're not keen on pink centres)

   1 tsp garam masala

   1/4 tsp salt

   1/4 tsp sumac (or zest of a lemon)

   1/2 tsp grated ginger

   1 tsp white wine vinegar (or balsamic) 

   1 large peeled nectarine or peach in 8 wedges, halved

   up to 1/3 glass white wine or brandy or white grape juice

Method:

LEFTOVERS: BANANA WAFFLES, lower fat & sugar, spelt flour (opt for common wheat)

Leftover bananas don't necessarily mean banana bread -- crispy creamy banana-studded Waffles are a tempting treat

Nutty Banana Spelt Waffles: worthy rival to Banana Bread for leftover fruit

updated 09.04.20; photo 31/10/18

Crisp warm fruity waffles are a delight: 67goingon50's have creamy chunks of banana hidden in the fluffy interior.  

For breakfast, brunch or even a light supper with bacon and sausages, these wonderful Waffles will become a family favourite. 

The waffles*, are yeast-free, lower-fat (if you avoid butter) and low-sugar  (though, of course, you can overdo it on the maple syrup!).

The Banana Waffles can be made in advance and reheated in the bottom of a moderate oven.  They can also be frozen.    

Cost: £1.75
Makes:8-10 single waffles  (recipe doubles easily)

ingred 
    1/3c walnuts, toasted & coarsely chopped (opt)
   
    110gm/3.8oz plain white spelt or common wheat flour
     40gm/1.4oz polenta/cornmeal (OR wholemeal flour)
        2 tsp baking powder
        pinch salt
      1/2 tsp cinnamon
      min 2-max 4 tbsp sugar

     1 lge egg, separated
     300ml milk
     2 tbsp melted butter or light veg oil

     1/2 tsp vanilla extract

     1 med banana, quartered vertically, in 1/4in/1/2cm pieces 

Optional: add a handful of chocolate chips to the batter OR drizzle cooked waffles with melted chocolate 

Method:

1. Toast walnuts in 180c/350f oven or air-fryer 5 mins; cool; coarsely chop
2. Preheat waffle iron
3. Whisk flour, cornmeal/wholelmeal flour, baking powder & salt
4. Combine milk, fat, vanilla & egg yolk; stir well - don't beat -  into dry ingred until just moistened; lumps are okay
5. Add bananas to batter
6. Whisk egg whites on low till frothy; then on high until firm peaks form, adding sugar gradually; fold into batter until no streaks remain
7. Bake in waffle iron 6-8 mins or golden 
8. Scatter over walnuts & pour on maple syrup (or honey, golden syrup or jam)

Comments:

'I liked these - especially the chunks of banana - and the nuts and syrup were lovely.  A few berries help, too.' Retired writer  

*adapted from food & wine

Tips:

• The Blogger liked the gentle graininess of the cornmeal but some might want to replace it with ordinary flour.  Those who haven't yet reduced sugar intake will probably want to add the maximum amount of sugar 
• if this is your first time making waffles, see How to...Waffles: Everything you Wanted to Know, incl. tips on freezing & reheating waffles plus cleaning the darned machine!
• If you don't have a waffle iron, do a Jaimie Oliver - cook then in a well-greased grill pan over med-high heat.  Release with tongs or a blunt knife slipped under a corner; flip sides 
• if you can't be bothered separating the egg, mix it whole into the milk; you'll still get an okay waffle

More waffles/pancakes on NavBar/Recipes I & II
Please leave a Comment in the box below
This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

EASY PEASY GARLIC MINI-ROLLS, no-knead, prep ahead

Prepare these wonderful no-knead mini rolls the night before, pop them in the oven as soon as you're back from the fireworks and get ready for compliments:

Mini Garlic Rolls, tear & share for potluck and buffets
'Good consistency; good with pate' Taster

Here's another variation on the wonderful soft no-knead dinner rolls which are prepared the night before.  These are scented with garlic 'butter' and are half the usual size to accommodate buffets and parties.

You can see from the photo that the Blogger went a bit mad and made lots and lots of little rolls but honestly, 30 small rolls will work very well.

Cost: £2.50
Makes: 30 mini-rolls


Bread dough

   600g/20oz bread flour
   2 tbsp less 2 tsp sugar
   1 1/2 tsp salt

  50g unsalted butter OR veggie 'butter'
  250ml lukewarm whole or skimmed milk
     
  2 room temperature eggs, beaten with fork  

  1 tbsp/9gm fast acting yeast** (see tips)
   2 tsp sugar 
   125 ml warm water

Vegan Garlic 'Butter':

6 large garlic cloves, grated or minced

1/4 c parsley

1/4 tsp salt & pepper

1/2 cup good olive oil

 Method:

POTATO FRANKFURTER SALAD, frugal, great for kidults,low-fat

Now that - judging by the latest must-have cookbook - carbs are back in vogue, potatoes come free of guilt again.

'Hurray for Carbs' Vegetarian Potato Frankfurter Salad
'Loved this as my daily carb intake but ate more than I should have.' Taster

photo 26 july 2018

Potatoes, in fact, were never really the problem.  It's the amount you eat and the the way they are cooked that can be unhealthy.  

Potatoes provide plenty of vitamin C, iron and fibre (if skins are left on).  They're an excellent source of energy, without which the body could not function.  As long as portions are monitored, potatoes provide a sustaining frugal food source.

Potato salads have an even better healthy profile.  Cold cooked potatoes form a special starch that makes you feel fuller for longer and encourages the growth of good gut bacteria.  

67's Potato Frankfurter Salad doesn't stint on flavour, texture or colour.  It combines the fluffiness of potato with crunchy green beans and creamy eggs, all  accented with the bite of red onion and the toothsome springiness of frankfurters.  

It's easy-peasy, can be tailored to any budget, attractive and filling.  Kidults will love it.  67 recommends making rather a lot of it.

Keep it healthy by serving the potatoes unpeeled, if you can, dressed in a no-added-sugar, low-salt dressing like vinaigrette or yoghurt-mayo with lemon zest. 

67 used vegetarian frankfurters* but carnivores should aim for something  lower-fat like chicken frankfurters.    

Cost:£3.50'ish
Feeds: a crowd but divides easily

Ingred: 
   1 kilo/2.2pounds thin-skinned potatoes, scrubbed but pref not peeled 
   2-3 generous handfuls green beans, topped & tailed
   6-8 full-size frankfurters
   3-6 semi-hard boiled eggs, peeled 
   small to med red onion

   French vinaigrette 
       6-8 tbsp good olive oil
       2 tbsp white wine vinegar 
       good pinch salt and 1/4 tsp pepper, pref. coarsely ground
       2 rounded tsp wholegrain mustard
       1/2 tsp sugar, honey or maple syrup (opt)

Pour all ingredients into a jar with a tight fitting lid; shake until thick & blended.  If preparing in advance, refrigerate until needed (up to a day) but shake well again before using 

Method:

1. If vegetables are not organic, soak 20mins in a 9-1 solution of water and vinegar; drain & rinse; or peel
2. Chop potatoes in generous bitesize pieces; cook in boiling salted water 5-10 mins or until the point of a knife meets a bit of resistance in the centre. Drain, cool
3. Peel and finely dice red onion
4. Make Vinaigrette; set aside
5. Cook green beans 3mins in boiling salted water or until tender but still with bite; drain, add to a bowl of ice water; drain again, set aside
6. Slice eggs 
7. Drop frankfurters into boiling water 2-3 mins; cool, cut into 1/3inch/1 cm discs
8. In a large bowl gently mix potatoes, green beans, eggs, onion and frankfurters.  
9. Moisten but don't overwhelm with vinaigrette

Comments:
'My diet always includes a small portion of carbs but this combo was so sparky and unusual I ate more than I should have. Without regrets!'  Retired writer

*Tivali

                                                                      More salads on NavBar/Recipes 2... 

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This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.     

SPICED CHOCOLATE ORANGE CAKE, butter-free, easy-peasy

The perfect Bonfire Night/Hallowe'en dessert: delicately Spiced Chocolate and Orange cake for the entire family

Perfect for autumn: chocolate, spices & orange in one glorious light fluffy cake 

This is 67goingon50's autumn chocolate cake: tender, fine crumbed, lightly spiced and scented with orange.  

It's a doddle - so easy that kids can make it.  And that is undoubtedly a bonus for anyone trying to get ready for an evening's entertaining.  

It's best eaten on the day so make it the first thing on your schedule.  If the icing is made at the same time, and set aside, it'll save fuss and bother when it's time to decorate and serve the cake. 

The photo shows part of an 8in/20cm square baking tin; for a party 67 would either double the recipe or increase it by a half (ie 1.5x ingredient amounts) and increase the pan size  The cake could be baked in layers, or in cupcakes.  

Cost: £3
Feeds: 15-20

Oven: 160 C/325F

Ingred:  
   6 oz/175 gm self raising flour (plain flour, add 2 tsp baking powder)
   4 heaped tablespoons cocoa powder (NOT drinking chocolate)
   1 heaped teaspoon baking powder
   125gm/4 oz dark brown sugar
   1 tsp cinnamon
   1/2 tsp ground ginger   
   1/4 tsp nutmeg
   1/4tsp cloves
  
   5 fl oz/150 ml sunflower oil
   5 fl oz/150 ml milk
   2 large or 3 small eggs
   1tsp essence of orange 

• 
  

ICING 
   125gm/4.4oz softened butter
   200gm/7oz sifted icing sugar
   1 tsp essence of orange (supermarkets, near the vanilla)
   zest of an orange
    1 tablespoon orange liqueur (opt)

   Garnish:  
   1 pkg orange thins*

Method:

1. Preheat oven to 160C /325F; line tin with greaseproof paper
2. Put everything except the icing in a big bowl.  Beat with a wooden spoon,  whisk or electric beaters until smooth, dark brown and creamy. 
3. Pour into cake tin  (cupcake tins 2/3 full)
4. Bake 45 mins for cake, (25 mins cupcakes; 30 mins layers).  Check 5-10 minutes before end of the cooking time; a skewer in the centre should come out clean.  Cool. 
5. Make icing.  Whip butter until fluffy; gradually add icing sugar (be careful not to get it all over yourself; start on low); then essence of orange, orange zest and orange liqueur, if using.  Cover cake with icing, spreading to the edges.  (For Butter-free icing: gradually add milk to icing sugar until thick and spreadable - it will take less liquid than you think)
6. Cut thins in half or quarters and press into icing pointy side up (if you're artistic, make a pumpkin shape in the middle and a wide band around the outside of the tin)  

Comments:
'I really like this and have never tasted anything like it before.  I can taste the orange but the spices are very subtle, making the chocolate taste different, in a good way.'  Political intern from Boston University 
'Mmmm.  Light and fluffy; I can taste the spices but they are very subtle. It's not too sweet.' Political agent 
'It's not overly chocolatey, which I like, and smells spicy but doesn't taste of it.  The icing really compliments the cake which is not at all heavy.' Student organiser

Tips:

• if kids are making this, set out a number of small bowls for separately measuring each ingredient; whoever's acting mum will check the ingredients are correctly weighed/measured before allowing the kids to proceed with the recipe
• generously buttering the cake tin and putting a strip of greaseproof paper down the middle with edges overhanging might be easier than lining the tin completely with scissored corners (see preparing tins for baking)   

*Morrisons £1; others quite a bit more

Please leave a comment

This recipe has been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.

SWEET'N SOUR EXOTIC CUCUMBER, frugal vegan, simple but sensational

Tangy, sweet crunchy side dish to pep up mains on any table...

Sweet & Sour Exotic Pickled Cucumber, quick & easy'
'Yum!  Bright taste with nice subtle chilli kick.' Taster

Simple but super, exotic pickled cucumber will be a delightful dish for a potluck Bonfire Night or anytime buffet table.   It goes well with cooked meat, cheeses and salads.

67's recipe* needs hardly any prep time (though there is some waiting time) but the results are a treat.  Crisp, slightly salty & slightly sweet, the cucumber have a definite Oriental bent. They'll be popular and friends will beg for the recipe.

Sugar and salt are kept to a minimum.

Cost: £1'ish
Makes: enough for several but recipe multiplies easily

Ingred:
    1 cucumber, thinly sliced
  Dressing  
    1 tbsp white wine vinegar
    1 tsp maple syrup or caster sugar
    1tbsp toasted sesame oil  
    1 tsp reduced-salt soy sauce
    1 tbsp chopped parsley or cilantro
    half small fresh chilli, finely diced (pref) or generous pinch chilli flakes
    2 tsp light veg oil
    2-3 grated cloves garlic

Garnish (opt)
      toasted sesame seeds

Method:

1. If cucumber is not organic, soak 20mins in a 9-1 solution of water and vinegar; drain & rinse
2. Slice cucumber thinly (a mandolin is useful here). salt lightly; leave 10 mins; rinse well, drain  
3. In a separate bowl, mix vinegar, sugar and other aromatics; stir 
4. Press cucumber slices between layers of kitchen paper to remove excess moisture; add to dressing, tossing until all are coated 
5. Pour cucumber & dressing into a sealable plastic bag; slosh the contents around a bit.  Refrigerate for at least 4 hours,  turning now and again until ready to serve.   

Comments:
'Bright taste that goes great with the Camembert I'm having.  The cucumber softened nicely and the chilli gives a nice subtle kick.' Political Agent

*adapted from Waitrose magazine

                                                                   More sides on NavBar/Recipes II/Sides...

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This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.

POST FIREWORKS SOUPS: HOT & SOUR SOUP, hot in every way, part prepare ahead, fod map friendly, vegan, low fat

Soups for Hallowe'en often offer a kick of spices to take off the chill after outdoor events.  This one, for sophisticated diners, has an Asian twist with exotic heat.  It's stunningly delicious...

first posted 2018; updated 11/2024

Hot & Sour Soup - warming and health giving!
'I love this; it's got amazing flavours & is so easy to digest!'  Taster 

An Oriental favourite, Hot & Sour Soup, gives an exotic twist to any Hallowe'en party, with gentle lashings of heat (and, no, that's not a contradiction!).

It's not only unusually delicious, it's also packed with ingredients that boost the immune system at a time of year when it needs strengthening. 

Unlike most commercial Hot & Sour soups, 67's does not have a clear base.  But it shares good strong flavours and has the added bonus of creamy,  non-dairy textures.  With plenty of fresh ginger and chilli, the soup warms and invigorates internally.   

There are several steps to complete to get to the finished product but they're straightforward and well worth it.  They can be completed in two stages.  

Three ingredients are needed which may require some shopping.  One - dried shiitake mushrooms (expensive but keep forever) -  requires a trip to Chinatown. The other two - tinned bamboo shoots and tofu - are often available in major supermarkets.  The dried/tinned products keep well and will add unusual savoury undertones and textures in other dishes.  See Chinese Ingredients to Spice Up Your Cooking.

The soup does not freeze well but is so tasty it will go fast.

Cost: between £6-8'ish, once special ingred are purchased
Serves: 8-12; recipe halves nicely

Ingred:
   2 med to large dried reconstituted Chinese mushrooms, incl juices (see method) set aside (optional but adds unique flavour; replace with equivalent dried porcini mushrooms)

   1/2 cup/70 gm/2.5 oz bamboo shoots

   70-100 gms/2 1/2-3 oz minced poultry, shredded white fish or minced seafood (vegetarians/vegans can replace with soya mince or crumbled tofu)
   1/2 tbsp light veg oil
   soy sauce

   5 cups/1 litre good stock (pref home-made but granules, cubes are ok)
   1 tbsp reduced-salt (not low-salt) soy sauce
   1 large clove garlic, minced or grated (opt)
   1/2 to 1 tbsp grated peeled ginger

   2 tbsp cornstarch mixed with 3 tbsp cold water  
   1 tbsp toasted sesame oil

   1 chilli, halved and de-seeded OR 1-2 tsp chilli flakes  
   2-3 tbsp red wine vinegar/red grape juice

   1.5 -2 pads tofu (250g/8oz-325g/11oz), thinly sliced or diced (silky will do but will collapse as it cooks)  *67goingon50 uses Clearspot or fresh firm tofu from one of the three major Chinese supermarkets on London's Gerrard/Lisle Street in Chinatown. 
   

   1 tsp coarse black pepper
   2/3 large mug frozen peas
   2 lightly beaten eggs (opt for vegans)

Method:

1. Chinese Mushrooms.  Pour boiling water over dried mushrooms; leave at least 20 mins; drain, reserving juice but discarding sediment; remove stems; slice caps thinly; set aside  
2. Bamboo Shoots.  Drain & rinse; cut in thin matchsticks; set aside
3. In a large heavy pan over medium high heat, saute meat/fish/veg protein in a little oil until crumbly & brown; add soy sauce, ginger, garlic and chilli; stir
4. Add stock, red wine vinegar and reserved juice from dried mushrooms; stir
5. Reduce heat to med; mix cornstarch with cold water to make a slurry; add to pan, stirring until the mixture begins to thicken   
6. Add mushrooms & bamboo shoots
7. Bring to a boil and take off heat; set aside; if part preparing ahead, cool & refrigerate
8. When ready to serve, remove & discard fresh chilli if used 
9. Add tofu & bring to a boil
10. Add peas, pepper and sesame oil
11. Beat eggs lightly; pour in a thin stream into the soup; remove from heat
12. Serve with finely diced chilli or chilli flakes on the side

Comments:

'I could eat this all winter; it's got amazing flavours, makes me feel warm inside and is so easy to digest!'  Retired writer

                                                                                  Soups on Nav Bar:Recipes II...

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    .

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

POST FIREWORKS: SPICY CORN CHOWDER 4-WAYS: health-boosting, low-salt, low-fat, triple duty, easily digested

An American favourite, with a 67 twist...

Chowder 4 Ways -- Party Piece to satisfy all comers

'Beautiful.  Perfectly spiced, lovely and light.' Taster

photo 15/10/18, updated 11/24

Perfect for a party, this is a knock-em-dead soup with multiple layers of flavour and texture.  It's substantial, warming on a chilly evening and, depending on what you add to the base, not too expensive. 

Chowders are a substantial American soup, studded with onions, potato, corn and seafood.  It's usually in a creamy or tomato base but, as with all classics, the variations are many.  

For 67, Corn Chowder heralds the start of 'true' autumn.

In these health conscious times, 67 has designed the Chowder to do Quadruple Duty.  It works equally well as a vegetarian or vegan dish while the fish can be replaced with mini-meatballs of minced chicken.  

For the ill and infirm it makes - with a few changes - a celebratory easily digested meal.    

67's version is both tomato-ey and creamy (though it can be diary free).  Wine delicately sharpens the base, making it nicely stimulating and warming when the body is shivering after fireworks.  

The recipe makes enough for a crowd or, as a main course, for 6-8.   

Cost: £6.00 ish
Serves: a crowd in small bowls or 8-10 as a main

Ingred:

   olive oil for frying
   1 onion or small fennel,(tough outer leaves removed) (fod-map friendly) finely diced or grated (with a box grater) 
   2 sticks celery, cleaned, peeled and in small dice 
   300g/11oz potatoes, scrubbed, unpeeled but diced
   1 tbsp wholemeal flour
   150 ml white wine or grape juice
   1 400g tin chopped tomatoes, drained 
   1 tsp dried thyme
   1/2 tsp tumeric
   1/2 tsp fresh grated, or a generous pinch of dried, ginger
   1/8 tsp cayenne
   finely grated zest of a lime
   400 gms/14 oz fresh or drained corn* niblets, or a mix  
   1 mug fine green beans in 1 inch/2cm lengths (opt)
   1.2 litre/2 pints vegetable stock
   150 ml/1/4 pint dairy or plant milk (67 liked almond best)
  
   400 gms/14 oz defrosted, rinsed white fish & mixed seafood (or shredded/minced chicken) OR cubed firm tofu 
  
Method:

GUY FAWKES/HALLOWE'EN: GET AHEAD BY PLANNING AHEAD

HOW TO..DO POT LUCK AND OTHER FRUGAL ENTERTAINING

first posted 20/10/2015

Entertaining doesn't have to be expensive; planning and sharing cuts costs 

Potluck meals are perfect for modern times when money or time is limited.  

Potluck dining originated in 19th Century North America as a communal meal, often religiously based.  Everyone contributed at least one dish and all dishes were shared.  

But the term 'potluck' was first used in 16th Century England and referred to what was given to unexpected guests -- whatever was in the pot, or the 'luck of the pot'.

Courtesy of Pinterest:  © Copyright Whoscomingtodinner.blogspot.com
 and licensed for reuse under this Creative Commons Licence

POTLUCK ENTERTAINING

The first and most important rule of Potluck entertaining is that one person, usually the host, is in charge. 

• S/he works out how many starters, mains, sides, desserts and afters (cheese or chocolate) and/or drinks are needed. 
• This avoids a table heaped with desserts but only one main course; it also caters for carnivores, vegetarian, vegans or any-food phobias.   
• The I.C. (in charge person) is also responsible for contacting guests and assigning dishes.  If guests are numerous, the I.C. can assign other responsible people to contact guests.    

A few guidelines to make life easier:

FRUGAL HALLOWE'EN/GUY FAWKES: CHILLI CON TURKEY, frugal, low-fat & salt, Vegan Opt

A KNOCK-OUT LOW-CALORIE, LOW-SALT CHILLI & BUDGET FRIENDLY, TOO

67goingon50's flagship Chilli con Turkey: low-fat/salt/cholesterol 
with Ham, Chilli & Niblets Cornbread
'Another success - fiery and fulfilling. The beans & turkey were tender and spicy.  
This recipe I will try at home' Taster

updated 07.04-20; photo  13.10.18

This is the recipe that started off 67goingon50 and has graced many a party table since 2015.

It's a real winner, especially for the budget conscious, producing a vat of intensely savoury chilli which scores high on both the taste and health meter.  It uses turkey, not beef, to reduce cholesterol and fat, and tinned tomatoes not salt-laden tomato paste to reduce salt.  And all without loss of flavour.

The chilli was the first thing the Blogger cooked for a Luncheon Club sponsored by the National Lottery.  Everyone was taken aback - in a good way! - not just by the taste but also by its heart and weight friendly qualities.  And by the low cost.  

Even better, no exotic ingredients are necessary (though if you like heat, dried chipotles* are a good addition to any store cupboard).

The recipe was adapted from one of the first modern gourmet chefs, Robert Carrier, from the 1960's. 67goingon50's copy of his cookbook - sadly out of print - is so battered, the publication name and date have vanished.  The chilli has been made dozens of times over the years with great success.

Leftovers freeze well but frankly are unlikely at any gathering.

Cost: around £10 with carb, salad and garnishes
Serves: a crowd, or 6-8 as a main

Ingred:
   500gm/17.6oz minced turkey, breast or thigh
   scant tablespoon olive oil
   2 large onions, finely chopped (or roughly processed)
   2 garlic cloves, grated

   2 x 250gm/8.8oz passata OR 2 tins plum tomatoes, pureed
   1 further tin plum tomatoes, kept aside for later

   4 tbsp mild chilli powder OR

       3 tbsp mild chili powder + 1 tbsp hot chilli powder (67 used Roasted Mexican Spices**)
   1 med dried Chipotle chilli, reconstituted in 2-3 tbsp water (opt).
   1 tablespoon flour
   2 bay leaves, crumbled
   1/4 tsp powdered cumin
   1/2 tsp oregano

   2 tins kidney beans, rinsed and drained

   up to a tablespoon of sugar
   pepper & salt

     

   Garnish: chopped parsley

VEGAN OPTION: replace turkey with defrosted firm tofu squeezed nearly dry and processed to a rough mince

Method:

1. Spray olive oil in a large, flameproof casserole pre-heated over med high.  Add turkey and onions, stirring frequently until meat is crumbly and browned.  (A potato masher will break up lumps.)
2. Add passata OR pureed pureed tomatoes (rinsing out containers and saving the juice) plus garlic; bring to the boil; reduce heat to med; cook 5 mins
3. Blend chilli powder, flour, bay leaves, cumin, oregano, paprika & chipotle pepper, incl soaking water, if using.   If not using chipotle pepper, add a few tbsp of meat juices and the tomato juices from the tins to make a smooth paste. Stir into the casserole until well blended 
4. Add rinsed, drained kidney beans
5. Cook over a med-low heat on stovetop or in an 180c oven for 1 1/2 hours until thick and rich.    
6. Add third tin tomatoes, cutting with a knife or scissors so that there are lumps of tomato within the sauce.  Check seasoning but salt sparingly. 
7. Add up to one tablespoon sugar to moderate acidity of tomatoes
8. Dig out the chipotle pepper; add a few spoonfuls of juice and blitz to a puree; mix back into the beans & sauce 
9. Serve very hot, sprinkled with parsley, on rice, buttered noodles or mashed potatoes.  A separate dish of finely diced chillis goes down well.
10. For a party table:  serve with butter-free garlic bread, separate bowls of grated cheese, finely chopped red onion, avocado mashed with lemon juice and dried chilli, tortilla chips, and fincely diced fresh red chillis.

Comments:

'Another success - fiery and fulfilling. The beans were tender and spicy, as was the turkey. I didn’t know they made turkey mince. Wow I just ate the (hidden) chilli! Live emailing! This recipe I will try.  The cornbread with niblets was perfect.'   Political Agent

Tips:

1. If there are no health issues, squeeze in up to 2 tbsp tomato paste 
2. If your kids find this too hot, swirl in some yoghurt. 
3. If your man finds this too mild, add finely chopped chillis to his portion.

*Waitrose

**Boots: holiday bottles 
***M&S

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This recipe has been adapted by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission