DUKKAH CHICKEN WINGS: Middle Eastern Style, with Spicy Tahini Sauce: prep ahead

A Middle Eastern twist on the classic chicken wings...

Golden, nutty and richly flavoured, wings with an Egyptian twist

67goingon50 has been reading about and seeing Dukkah in the shops for some time and has finally got around to testing it.

Dukkah is a warm, toasty, nutty mix of Egyptian/Middle Eastern herbs, spices and nuts. 

It's crumbly and a bit chunky; the savouriness is softened or heightened depending on the mix of ingredients.  Most have toasted nuts and seeds, coriander and cumin; others add heat with chilli flakes and rely for crunch on pine nuts or hazelnuts. 

The flavour is lovely and warm and the texture full of interest.  It offers a great change from the usual in-your-face 'hot' wings.

Usually the blog prefers to make its own spice mixes but with the cost of living crisis...well, it's actually much cheaper to buy a supermarket mix.  

There are plenty of Dukkah mixes around but 67goingon50 tested M&S's; 67 is a fan of their 'Cook With' blends. 

Dukkah cost £2 for 55g/2oz and contains around 10 ingredients.  Mixing your own would cost a great deal more.  And unless you're using it very frequently, it'll last a a while.

The usual way dukkah is served is on top of bread dipped in olive oil.  It's also used to coat meat and fish, or to scatter over dips, salads and roasted veg.

In this recipe, 67 mixes Dukkah with flour for a rich coating for chicken wings.  The meat is very tender and tasty and would please toddlers and older people.

It does involve prep the night before or hours ahead.  

The recipe would also work well with drumsticks. 

Cost: £2.50'ish

Makes: 12 whole wings or 22'ish winglets and drumbeats; recipe halves nicely for 2-3 people (in which case freeze half the cooked wings for another time)

Ingredients:

I large package chicken wings - usually 10-12

salt & pepper
at least 150gm plain yoghurt
juice half a lemon

2/3 cup plain flour
2 tbsp Dukkah

1 tsp cayenne

1 tsp sumac (or lemon zest)

1 tbsp salt

extra handful chopped nuts, eg macadamia, hazelnuts (opt)

Tahini Dressing

1/4 cup tahini

2 generous tbsp lemon/lime juice

1/2 tsp lemon/lime zest

with 1/2 tsp zest

1/2 tbsp olive oil (opt)
small clove garlic, grated
1/8 tsp salt
1/4 tsp sumac (opt)
1/8 tsp vegetable granules, dissolved in 3 tbsp warm water

1.5 tbsp fresh parsley

Blitz, add to serving bowl, drizzle over olive oil or sesame seeds for garnish

Method

HOT SOUPS FOR HALLOWE'EN, some prep ahead; vegan, vegetarian, fish, carnvore

There's nothing like a hot mug of soup after fireworks on Hallowe'en.

But what to choose?  Family friendly?  Adventurous?  Cheap n' cheerful?

Indulgent?

Here's a selection of 67's favourites, all with a Vegan option:

Economy: Swede & Bacon Potage

               Split Pea (vegan)

Cheat's Delight:  Rustic Tomato (easy-peasy)

Indulgent: Spicy Corn Chowder: 4-ways

Adventurous: Hot & Sour

 

Swede & Bacon Potage

Frugal, comforting, deeply delicious, here with Sweetcorn & Ham Pancakes but for a crowd, brilliant with finger-sized no-added sugar cheese scones


 Triple Duty Split Yellow Pea Soup

Awesomely delicious, comforting, healthy soup is perfect for unprecedented penny-pinching times...thick, rich and substantial, it starts with a vegan base and  additions create vegetarian or carnivore alternatives.  

Cheat's Delight Easy Rustic Tomato Soup 

Can't face making party soup from scratch?  Tinned tomatoes are still fairly well priced and if you've 2-3 tins you're good to go with comforting super- tasty soup in minutes. Add garlic, pulses/rice/pasta and herbs, fresh or dried. Seen here with Sardine Pinwheels/Biscuits.

Spicy Corn Chowder, 4 ways 

Beautiful, perfectly spiced light Party Piece to satisfy all comers!

Chowders are a substantial American soup, studded with onions, potato, corn and seafood, usually in a creamy or tomato base.  67goingon50 designed the Chowder for Quadruple Duty: it can be vegan or vegetarian, and seafood can be replaced with mini-meatballs of minced chicken.  

 

Hot & Sour Soup 

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 with good strong flavours and creamy,  non-dairy textures.

  

                                                                      More Soups on Nav Bar:Recipes II...

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These recipes have been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission. 

A SELECTION OF SWEET TREATS FOR HALLOWE'EN/BONFIRE NIGHT 2022

A SELECTION OF AUTUMN TREATS FROM THE 67GOINGON50 ARCHIVE 

 Chocolate Orange Spiced Cake

 Tender, fine crumbed, lightly spiced and scented with orange.  AND It's a doddle - so easy kids can make it -- a bonus for anyone getting ready for entertaining.   

 
Chilli Chocolate Truffles

Easy prep-ahead sophisticated low-added-sugar treat for chocaholics: not too fiery but enough of a slow, gentle burn to enhance darkest undertones in chocolate

Plum & Cinnamon Swirl Cake

Indulgent delightfully tender Swirl Cake, streaked with plum & cinnamon and dusted with coconut; a wonderful use of bargain fruit

Vegan 'Irish Coffee' Chocolate Cake

Dark, rich and gorgeously chocolate, the cake hints of whiskey.  Frothy topping can be served on the side or made into icing (as in photo).  Very rich; small portions will satisfy - it'll feed 16 happily.  

Oatmeal & Date Bars

Just the thing with a hot drink on a cold night: high fibre egg-free indulgence, humming with contrasting textures and loved by all ages. Very rich; keep portions small; an 8x12 inch (20x30cm) tin provides 32 portions   

Sensational Spicy Ginger Cookies

Butter-free but darkly delicious; like a biscuit version of quality gingerbread.  Guys love 'em, and if not quite 'For Men Only', they're definitely for the sophisticated cookie muncher

See Nav Bar above for more cookie recipes ...

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These recipes have been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

GETTING THROUGH THIS WINTER 2022/23, incl BLACKOUTS: tips & advice

Fuel bills, blackouts, potential food shortages, Covid, Ukraine & Taiwan worries are adding layer on layer of anxiety ahead of the coming winter. 

Courtesy of Dreamstime  and licensed for reuse under this Creative Commons Licence

Recent reverses in government policy on energy bills and tax cuts have brought back deepest anxieties about the Cost of Living Crisis (COLC) and the coming winter.  

We're going to have to try to stay calm and learn to be resilient in the face of whatever is coming at us.  

67goingon50 is a strong believer in the old adage, 'Prepare for the worst; hope for the best'.  And don't Panic..it gets you nowhere.     

While no one wants to be apocalyptic, the increasing probability of power cuts this winter across the entire UK, not just in the north, needs to be kept in mind.

This post is divided into tips for keeping warm, keeping fed and keeping sane PLUS a section on preparing for Blackouts.  (Some material has already been published in the post How to Beat Freezing Weather Frugally).  

They include:

• Keeping warm: layering up, dressing for outdoors, bedding, heating
• Keeping fed: cutting food costs while cooking, stocking cupboards/emergency stores, don't turn off the freezer
• Preparing for Blackouts: 
• 1. background
  2. what to expect if a blackout occurs
  3. how to cope with a blackout incl: 

           (a) what to buy/look in cupboards for  
           (b) getting ready, incl tech tips

           (c) freezers/fridges

           (d) eating in Blackouts

SAVOURY PARTY POPCORN: vegan, additive-free, no sugar, low fat & salt, small households, frugal

Popcorn is the perfect budget snack but can be really unhealthy...

But this bowl is low fat, free of additives & sugar, and easy on the digestion.
'Lovely flavour but I did miss the butter...a little!' Taster  

The seasons are moving along at a great pace; before you know it, it'll be Hallowe'en.  Whether you're having a quiet celebration at home or a packed Pot Luck party with fireworks, budget home-made treats are the name of the game.

Gratifyingly frugal Popcorn is one of the nicest.  A 550gm/17oz package of popcorn will provide several bowls of crunchy goodness for around £1.50, more for organic.  A portion for 2-4 is only pennies.

Popcorn is super easy to prepare.  And it's versatile: serve it savoury or sweet with  ingredients from your cupboard.  (See Stovetop Popcorn for salted paprika and skinny caramelised nut toppings.)

The savoury topping in this recipe is one of the healthier, more gut-friendly offerings.  It is not in-your-face and could remind you fondly of pre-cost-of-living snacks (Doritos anyone?).  It will likely leave you feeling rather smug about low-cost.  

As well as being high-fibre, it's low fat/cholesterol, low salt, sugar-free but deliciously spicy.  

Cost: 50p??

Makes: enough for 2-3 but multiplies easily

Ingredients:

40g/1.4 oz corn kernels

2 tsp olive or other vegetable oil

1/4 tsp each: garlic granules, onion granules, smoked paprika, cumin, salt &, if you like, chilli powder and (optional) celery salt

Method:

BAKING WITHOUT AN OVEN...adapted from BBC Food

Save time and money by not using an oven...

On BBC Two series Nadiya’s Everyday Baking, we see the innovative cook making  original bakes that only she could have have dreamt up but she also loves to experiment with different cooking techniques.

“I have baked lovely crisp puff pastry in an air-fryer and also use the hob to make giant cookies. 

No-cook desserts?  "l make possets, mousses, tiffins and fridge cakes – none of which require actual baking.”

Slow cookers, air fryers or microwaves? 

PENSIONERS' DELIGHT: SODA BREAD WITH OATMEAL & SEEDS: 5 mins prep; yeast-free, high fibre, freezes well

Currently being revised;

will be updated shortly

PENSIONERS' DELIGHT: CHICKEN THIGHS, DOMINICAN STYLE: easy, low-fat, sugar & salt, frugal

A touch of the Caribbean brings summer holiday spirits to chicken as UK nights draw in...

Terrific flavours with or without a little heat
'lively and bright' taster

67goingon50 has become enamoured with M&S's higher welfare chicken, especially whole legs, which cost all of £1.20 for a 500gm/17.5oz package.

They're a double-duty delight; the legs divide easily into drums and thighs, making at least two meals. 

The drumsticks are teamed with onion, carrot, celery, ginger & garlic and covered with 3-4 inches of water to produce an intensely flavoured broth/soup stock.  No need need for granules or cubes!  Shred the meat and freeze for sandwiches or pies.

As for the chicken thighs...even in a cost-of-living crisis, a cook worries that people will be bored by them, especially if recipes are...well, a little pedestrian.

But this recipe - full of bright flavours - will shake them up, in a good way.

And for cook: the option of three easy cooking methods

Cost: £1.25'ish

Serves: 2-3, depending on size and number of thighs in the packet; recipe multiplies easily

Ingredients:

min 2, max 3 chicken thighs (skin on or off, according to worries about cholesterol)

Marinade/Sauce

1/3 cup ketchup (low sugar, if poss)

1 tsp soy sauce

min 1-max 2 tsp brown sugar, depending on taste 

1/4 tsp pepper

1/8 tsp oregano

1/8 tsp chilli flakes (opt)

zest of 1 whole lime & juice of 1/2 lime

1-2 garlic cloves, peeled & grated (opt) - 67 didn't bother

          extra water or stock & lime  juice for sauce

Method:

SPLIT PEA POTAGE FOR PENNY PINCHERS: ultra frugal, ultra healthy, ultra comforting, prep ahead

Don't forget to visit Welcome to the Blog

for latest food news & shopping tips 

This awesomely delicious, comforting low-cost soup is re-posted for our  unprecedented penny-pinching times...

first posted April 2020: updated Oct 2022

Triple Duty Split Yellow-Pea Soup: 
Vegan base topped with cream cheese for vegetarians; with ham; with beef
'Really comforting delicious high protein  soup.' Taster

 
This wonderful soup is thick, rich and substantial but uses ultra frugal ingredients.  Better still, it cooks beautifully on a stovetop, slow cooker or in a sturdy pot over an open fire. 

It's a Triple Duty wonder: a vegan base with additions creating vegetarian or carnivore alternatives.  

Though often associated with Scandinavia, split pea soups also have Canadian roots. Long before lentils and beans were go-to soup ingredients, split peas - yellow and green - were a staple in poorer Canadian provinces along the Atlantic Coast.  

A single recipe, studded with plenty of root veg, would be stretched over a few days with added stock or water and bits of protein.  It would be served  chunky or cooked down to a puree, and served with bread or hard biscuits.  

This version makes a belly-warming modern meal, with or without salad and chunky breads (easy-peasy Cheese & Walnut Soda Bread or Cornbread with Corn Niblets, Scallions & Chillis).  Even with just toast, or the ultra-frugal easy Breakfast Biscuits (here doubling as dinner rolls) Split yellow Pea potage will be a favourite meal as winter rolls in.  

The flavour of this soup is really exceptional.  67 can't stress enough how delicious it is and how comforting.  Thick soups, incorporating pulses, ease stress - medically as well as financially.  They calm and build up the body.  

In the UK, split peas have not traditionally been used but are now readily available in supermarkets and health food shops.  Standard yellow split peas cost between £1.30-£1.70 per kilo; organic is much more. 

The potage is so good, you might even want to share a 25 kilo bag of split yellow peas from Whole Foods among friends, splitting the £47.00 cost (winter 20.22).  

Cost: Not much, maybe a couple of ££ at most; more if using organic 
Feeds: 6 but recipe doubles easily

Ingreds:

   1 cup dried yellow split peas

   tap  water to cover

   2 tsp turmeric

   2 garlic cloves, unpeeled (opt) 
   
   med onion in med dice
   1 cup carrots, thinly sliced
   two sticks celery, coarsely chopped
   1 large potato or sweet potato in med dice (opt)

   1-2 tbsp olive oil

   1 garlic clove, grated or minced

   1/3 tsp smoked paprika
   1/4 tsp marjoram
   1/4 tsp dried basil
   1/8 tsp cumin
   1/4 tsp salt
   1/8 tsp pepper

   1/8 tsp dried thyme

   1 bay leaf

   

   1 litre vegetable stock 

(For Ham Split Yellow Pea Potage:  ham bones and/or 110 gm/4 oz shredded ham hock, back bacon with fat removed or sliced ham)

After cooking is complete (opt): 
   juice & zest of half a lemon
   pinch chilli flakes or a finely diced small chilli (opt)
   couple of generous handfuls spinach or kale
   1/3 cup button mushrooms, in large dice

Method:

1. Soak peas overnight in plenty of water;  remove bits floating on top and drain.
2. Cover peas with an inch of fresh water, add a couple of unpeeled garlic cloves & add 2 tsp turmeric, bring to a boil; turn heat down to simmer; cook 20 mins on stovetop; take off heat; remove garlic cloves; separate peas from liquid; set both aside 
3. Meanwhile put a large pot on high; when hot, add oil, onions, carrots, celery & potatoes; stir; reduce heat to low; stir in garlic; cover pan partially with lid; cook 20 mins, stirring occasionally to prevent burning
4. Add herbs plus split peas with cooking liquid and enough stock to make one litre 
5. Bring to a boil; skim off any froth; bubble 5 mins.  Add ham bones/ham if using.  Then...
6. Slow Cooker: cook on low 6-8 hours  (longer cooking breaks down the peas) OR
7. Stovetop: Simmer with lid slightly ajar 3-4 hours
8. Check the level of the liquid occasionally; more stock may be needed.  The split peas are ready when they are soft but basically holding their shape 
9. Take half of the mix; coarsely blend with a stick blender and return to pot OR process all to a rough puree
10. Stir in zest & juice of lemon& chilli 
11. Serve piping hot with choice of garnishes (below)

Vegan/Vegetarian Garnishes:

• Spinach or kale & mushrooms: stir in, leave a further 20 mins or until kale and mushrooms are no longer raw
• Memorable Crunchy Croutons or Vegan 'Bacon Bits' 

Carnivores/Pescatatarian Garnish:

• Shards of ham hock or sliced ham
• Mini beefballs blanched in boiling water 5 mins
• Flaked smoked fish.

Comments:

'It's a really comforting soup; I liked the added kale.' Semi-retired council administrator

'My all-time favourite is the ham & split pea potage: I love the flavour of ham without the salt!  The vegan/vegetarian versions need something salty, crunchy or strongly flavoured to give it a kick; otherwise it gets boring.' Retired writer

Tip:

• One suggested ratio for split peas to water is 2 litres of water/stock per each 500gm/18oz split yellow peas.
• Split peas are excellent for those sensitive to histamines* (usually the over 50's); split peas are low in histamines while lentils and pulses are high.   

Ham & split pea potage cooked to a luxurious thickness - so thick you can stand a spoon up in it - but if you want to make it go further add stock.

  

NOTES ON HISTAMINES: Histamines are chemicals in the body responsible for allergic responses; they can't be avoided.  Histamine intolerance doesn't mean the body is sensitive to it but does indicate there's too much of it in the body.  Research into Histamine intolerance continues; it's poorly understood and not easy to diagnose.  However limiting foods which produce high levels of histamines can help.

More budget conscious on NavBar: Recipes 1/Frugal...

Please leave a Comment in the box below 

                                              

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

VITAL TIPS FOR BLACKOUTS, BEFORE & DURING...

IN THE EVENT OF A BLACKOUT...PREPPING FOR AND DURING

       (this post is also part of How to...cope with the winter's  cost of living crisis)

The last time Britain faced power cuts was in the 1970s
PHOTO COURTESY PA NEWS

The National Grid has now explicitly warned households to prepare for blackouts between 4pm and 7pm on weekdays during January and February especially if there is a period of really, really cold weather.

Mainland Europe, where energy shortages are likely to be more acute than in the UK, has been adopting a 'worse case scenario' since the summer: 

• Germany: parts of the country switches off lights at public monuments and turns off heating at city-run buildings like leisure centres.  
• France: outdoor cafe and bar terraces are not allowed to be heated; illuminated advertising between 1am and 6am is banned
• Greece: office workers are urged to switch off their computers after work; the government renews cooling & window systems
• Netherlands: companies are mandated to invest in energy saving measures if the cost can be recovered within five year
  

This post looks at:

1. the background to a possible UK blackout
2. what to expect if a blackout occurs
3. how to cope with a blackout incl: 

         (a) what to buy/look in cupboards for  

         (b) getting ready, incl tech tips

         (c) freezers/fridges

         (d) eating in Blackouts

BACKGROUND

In National Grid's recent scenarios for winter, the view was that - like previous winters - there will be enough energy.  But now the warnings are explicit: expect blackouts from 4-7pm on weeknights in January & February if gas imports fall.

STIR-FRIED PEPPERS, CARROTS & GREEN BEANS: vegan.high fibre, healthy, easy

Veg drawer leftovers: perfect, healthy, budget-friendly dish...and delicious, too...

Wonderful colour contrast plus crunchy & toothsome textures
'this was great; perfectly sized veg, easily digested by kids & oldies'

67goingon50 always manages to have at least one carrot and part of a bell pepper in the veg drawer at the end of the week.

They're usually still in good condition and combining them with some of the newly bought veg in a bright and breezy stir-fry is a no-brainer.

What defeats most non-Asian cooks about stir-fries is getting the timing right.  Hard vegetables like carrots & cauliflower need the most cooking, things like  courgettes come next and finally, quick cooking veg like green beans & tenderstem broccoli need the least amount of cooking.

It also helps if all the veg are in similar sizes before cooking.

Cost: minimal

Feeds: 2

Ingredients:

1 carrot

1/3-1/2 bell pepper

generous handful green beans

generous handful mange tout or tenderstem broccoli

       peanut or other vegetable oil

       soy sauce

       sherry or grape juice (opt)

       splash of tap water

Method:

SHORTCUT QUICK 'N EASY ONE-POT MACARONI CHEESE: ideal for busy mums, will be loved by kid-ults

Practical, quick, mouthwatering & delicious: a godsend for busy singletons & families...

Ready in 20 mins: shortcut creamy, dreamy pasta 'n cheese (here using fusilli)
 'an unexpected delight' Taster

For some time, 67goingon50 has been noting several one-pot Mac 'n Cheese recipes appearing on the net.

They mostly involve cooking the pasta in milk, not water, adding cheese and, if you like, other protein afterwards.  No separate sauce necessary.  

The whole process from start to finish takes about 15 mins.

Given a choice, 67 would use its skinnier healthier cheese sauce which includes butternut squash, is out-of-the-park in terms of flavour but takes time to prepare.  

However, it's difficult to ignore that something quicker, easier & cheaper is needed during a Cost of Living Crisis. 

So it's time to give a Shortcut Version a test. 

Cost: £1.50'ish

Feeds: 2 but multiples easily

Ingredients:

66g/2.3oz strong cheddar, grated

34g/1.2oz plain cottage cheese, pureed till smooth

       OR if cholesterol isn't a problem, 100g/3.5oz cheddar

2 cups dairy or plant milk

170g/60oz pasta shapes (67 used M&S wholemeal & Durham wheat fusilli but macaroni is the classic choice)

1/3 tsp salt

1/4tsp pepper

1 tsp Dijon or yellow mustard (opt)

1 tsp smoked paprika (opt)

1/2 tsp garlic powder (opt)

Possible flavour additions:

generous amount pre-cooked beef mince, cooked shredded ham, cooked chicken, tuna or prawns

Garnish (opt)

    Crushed potato/tortilla chips 

Method:

NO-FUSS CHOCOLATE SHORTBREAD FINGERS: for busy families; easy

Classic shortbread in the Scottish style: simple prep, sensational flavour...

first posted 2015

Indulgent easy-peasy chocolate shortbread
 "They all took one bite and went 'Wow''

This classic chocolate shortbread is very easy to make; the dough is a doddle and is pressed into a baking tin with no rolling, no fuss.

Result? A rich, crumbly chocolatey delight.  

It's not very healthy -- the shortbread contains butter and icing sugar -- but wholemeal flour adds fibre and slows down the absorption of sugar.  

This amount of ingredients is enough for an average family (but  can be doubled for larger groups).  

Portion control is the key.  Cut it into small squares instead of fingers; there will be more to go around and no one will suffer from chocolate overload.

Cost: £3.50 (11/22)
Serves: depending on size, 10-20

Ingred:
   7 oz/215 gms plain flour (half white, half wholemeal flour makes a  nuttier, crunchier shortbread)
   1 tsp baking powder
   45gms/1.5oz unsweetened cocoa powder

   1 tsp instant expresso powder
   1/2 tsp salt
   250gm/8 oz softened unsalted butter, left out overnight or zapped in the microwave for 20 sec  
  125gm/4oz icing sugar
   1 tsp vanilla extract
    

Decoration: melted white chocolate or icing sugar

Method: