PENSIONERS DELIGHT CHEATS' EASY RUSTIC TOMATO SOUP: anti-inflammatory, Triple Duty

Unusual tasty rustic soup ...for singletons/small households...

Pulses add body to an easy, richly flavoured make-it-yourself tomato soup , served here with Savoury Sardine Pinwheels 
'Reminded me of greenhouse tomatoes of my childhood: with genuine chicken stock, it tasted fresh and full of goodness.' 'I really liked this and the no-sweat cooking!'

Sometimes, in the middle of a busy week, only a thick and luscious soup will do for a meal.  Gloriously rich, full of warming flavours, and - depending on what's in the fridge - studded with bits of protein.  

When home-made soup is not an option, 67 is not averse to using a tinned soup as a base.  But what if the cupboard/freezer is bare of your favourite and the veg drawer is depleted?   

If there's a tin of tomatoes in the cupboard, you're good to go. Add a bit of garlic, some pulses/rice/pasta  and a nice bit of herb, fresh or dried,  like basil or parsley or chives, and within minutes, you have comforting super tasty autumn soup.  

I know, I know -- there are many and varied home-made tomato soups (many found in 67goingon50).  But in this recipe* the addition of pulses or some kind of carb gives the soup a rustic but satisfying simplicity.  And in the middle of a cost of living crisis, it's ultra frugal as well as tasty.  Give it a go.

If you like, add protein: cubes of tofu, vegetarian or meat sausages, prawns. Or fabulous crisp and crunchy memorable croutons.  It will make a lovely snack that's not quite a meal.

Or, for  full-on supper, serve alongside 5 minute cheese muffins (no eggs needed), or or ultra cheese on toast, both super-easy. Or try the wonderful savoury sardine pinwheels, worth the extra effort.  All are easy on the budget.  

Cost: about £1, not including protein or extras
Feeds: 1-2,  multiplies easily

Ingredients:

1 tbsp olive oil

1-2 large cloves garlic, peeled and grated

1 tin tomatoes, crushed with a fork

couple of handfuls split peas, tinned or reconstituted OR rice OR pasta

1-2 high meat sausages OR 60-70 gm mince raw or cooked meat OR vegetarian sausages (opt)

pinch of sugar

1/2 tsp celery (or table) salt

a few sprigs of fresh or 1/4 tsp dried basil

frozen peas (opt)

Garnish: parmesan or other cheese (opt)

Method:

CARNIVORE'S DELIGHT VEGETARIAN/VEGAN LASAGNA

Few will twig that this marvellous lasagna is totally meat free...nor will they care...

originally posted 2018 as 'I can't believe it's not beef' Lasagne; updated 12/24

Vegetarian Lasagne (half recipe) 
'Restaurant quality; as good as any I have tasted!' 'Yum!''Tastes like meat.' 

Who doesn't love the oo-ey goo-iness of a meaty lasagna: the layers of pasta,  mince in thick tomato sauce, plus lashings of cheese?  It's perfect indulgent food   as the weather cools, whether for a family meal with freezable leftovers, or for a crowd. 

If you've cholesterol-phobes and vegans/vegetarians to cater for, life can get a bit complicated.  

Here's a beautiful solution. A rich meat-free lasagna with the textures and flavours of beef.  The cheeses: lower-fat but still creamy OR one of the many tasty plant cheeses now available replacing the usual artery clogging choices.  

Reader, it is sensational!  67 expected the lasagne* to be pretty decent but it was so much more than that.  Beautifully textured, gorgeous flavour, melting layers --and so difficult to tell it wasn't meat.  

Cholesterol and calorie counts go way down with easy make-it-yourself tofu mince  your favourite meatless mince OR make-it-yourself tofu mince, cottage cheese or vegan cream cheese plus reduced fat or vegan cheddar.  Even so, this is not one of 67's 'skinny' dishes.  It does, however, mitigate the worst of the usual damage.

The initial outlay for the lasagna seems high but, per serving, works out at less than a pound.  Replacing the cheeses with a med-thick béchamel sauce - made from dairy or plant milk - cuts costs sharply.  

There are a few steps but they've been simplified and spread  over 2 days.  The results are more than worth it.

Note: unless you have extra-firm tofu, firm tofu must be frozen and defrosted before you start  

Cost: £7'ish (2019)
Feeds: 10-16, but recipe halves nicely

Ingredients:

    12-15 lasagna leaves, depending on your baking dish 

 'Meat' Sauce
        450gm/15.8oz your favourite vegan mince OR firm tofu that has been frozen & defrosted 
        
        3 tbsp olive oil 

       
        1 good-sized onion (OR fodmap friendly fennel) + 

        1 med carrot + 

        1 large celery stick , all coarsely processed

        1 large clove garlic, grated (opt)

        1-2 glasses red wine/grape juice   

        400 gm tin good Italian chopped tomatoes incl juice PLUS
        400gm fresh tomatoes, cored and coarsely processed (pref)
                 OR 2x400gm tins tomatoes 

        6-10 (yes, 6-10) tbsp tomato puree, low salt if poss 

        

       10-20 basil leaves, coarsely chopped

        1 bay leaf

        pinch salt & pepper
        generous pinch thyme
        generous pinch oregano
        2/3 tsp smoked paprika
        1/2 tsp red pepper flakes (opt but adds a bit of zip)

        50gm mushrooms in large dice (opt)
        75gm courgettes, quartered vertically and in 1/8in/1/4cm slices (opt)

        4 tbsp chopped parsley
        8-12 dashes Worcestershire sauce (opt)

      450gm/16oz onion & chive (or plain) cottage cheese, drained (or vegan opt: 67 uses vegan cream cheese)
      100-150gm/3.5-5.2oz goat's cheese (or vegan equivalent)
      zest of lemon (opt if using dairy cheese)

      80gm/2.8oz reduced-fat dairy OR vegan cheddar, grated (or if pockets are deep, dairy or plant parmesan) 

The following steps can be completed the night before 

AMAZING ASIAN RICE STUFFING, Indulgence Double duty: options for Carnivores & Vegans

Memorable out-of-the-ordinary Sticky Rice Stuffing for the anti-bread brigade...

updated 10/24/first posted 2019

Sticky rice stuffing:celery, bamboo shoot, water chestnuts & Chinese 'shrooms 
'I deeply dislike bread stuffings and this was yummy!' Taster 

A version of this recipe has been in the Blogger's file for many years but despite repeated requests, kept secret (one reserves some recipes for family!).

However, so many people complain about bread stuffing - it's surprising how many really, really don't like it -  67goingon50 developed another version of the rice stuffing, this one suitable for carnivores or vegans.  

It does require a few steps and it's better to do much of the prep the day before but it is worth it.

Sticky rice - available in Chinatowns and Asian shops - isn't a given but produces a much better product.  It's as easy to cook as conventional rice though soaking and cooking time take longer.

If you can't be bothered visiting Chinatown or only have regular rice, add a smidgeon more water to the cooking pot. This is one occasion when individual grains of cooked rice are not called for.

The ingredients include Dried Chinese mushrooms, which are not cheap but they  impart a unique texture and wonderful smokiness to the rice.  You only need a few and the remainder will last a long time stored in an air tight container.  For the frugal, chestnut mushrooms can be substituted but stir 1/4 tsp 5-spice powder into the rice before baking.

The stuffing has been made successfully with sausages.  For a vegan option, replace meat with small cubes of smoked or marinated tofu.

Cost:  depends on what's already in your cupboard but max £6.00'ish (2024)
Makes: 6-8 people as a side

Ingred:

   1/2 cup glutinous or sushi rice, washed and drained (for the frugal, standard white or brown rice)

   6 dried Chinese mushrooms OR 3 dried mushrooms and 50-75gm quartered button or exotic mushrooms OR 100% chestnut or exotic

   1.5 tbsp peanut or light veg oil
   1 small onion OR  equiv well-cleaned fennel OR white of spring onions finely diced (or the fodmap friendly green of spring onions, thinly sliced)
   
   1/3 cup back or turkey bacon, fat removed, in lardons, OR pork fillet OR pork mince OR chicken thigh or breast in bite-sized cubes or as mince. (Vegan: smoked or marinated firm tofu in bite-size cubes)
   liver, neck and gizzard of the bird ((opt))
   
   1/4 cup well washed, peeled celery in 1/2 inch cubes
   1/4 cup tinned water chestnuts, drained, cut in 1/2inch cubes (opt but substitute something crunchy or colourful like bell peppers) 
   1/4 cup tinned drained bamboo shoots, cut in thin matchsticks          

   1.5 -2 tsp reduced salt soy sauce

   
   2 tbsp sugar (opt - 67 doesn't bother)
   3 tbsp dry sherry OR white wine OR grape juice

   generous 1/4 tsp grated garlic (opt)
   scant 1/2 tsp 5 spice powder

   stock (pref) or water for rice
   mushroom juices (from re-constituting dried shiitake mushrooms)

   garnish: drizzle of oyster or hoisin sauce


Method:

1. Place rice in a sieve over a bowl; wash thoroughly until the water runs clear;   soak a few hours or pref overnight
2. In a small heat proof bowl, cover dried mushrooms with boiling water; leave 30 mins
3. Drain tinned water chestnuts & bamboo shoots*; cut chestnuts in 1/4in/1/2cm cubes and bamboo shoots in thin matchsticks (see tips below).
4. When mushrooms are soft, take them out of the soaking water, squeezing them over the bowl to catch the liquid; strain mushroom juice though a j-cloth, discarding sediment; set juices aside
5. Remove stems of mushrooms; dice finely; chop flesh into cubes the same size as water chestnuts;
6. Heat wok or a deepish skillet or pot over med-high heat; when hot, add oil, then toss in onions & protein; stir-fry 1 min
7. Add soy sauce; after 15 secs add giblets (if using), celery, mushrooms, water chestnuts and bamboo shoots; raise heat to high
8. Stir in sherry/wine/grape juice, garlic, 5-spice powder and sugar, if using; stir 2 mins; add rice 
9. At this stage, the mixture can be cooled and refrigerated overnight
10. When ready to bake, preheat oven to 180c; 160fan; 350F
11. Mix mushroom juices with water/stock (and a dash of brandy or whiskey if liked) to make up the recommended amount of liquid (usually 1.5 - 2x  the amount of rice).  Add to the rice; bring to the boil; remove any froth; take off heat
12. Pour into a well-oiled ceramic dish, stir & level with a spatula; it will be soupy but will be fine after cooking- the rice absorbs the liquid, protein & veg 
13. Cover rice with a sheet of greaseproof paper; bake 30 min; remove paper; do not stir; bake a further 15 mins or until all liquid is absorbed and the top is lightly browned & crispy
14. If using the bird's liver and neck, remove neck from rice, cool slightly, take out meat from the bones  and save for soup or sandwiches

Comments:
'The stuffing is really good; the sticky rice works well and the mushrooms make it meaty.  I usually deeply dislike stuffing.'  Political Agent

'Delicious!  A real fresh look at something I have quite regularly.  And I liked all the ingredients and how they came together.' Campaign Manager

Tips:

• Replace glutinous rice with generous 1/2 cup regular rice, brown or white
• The rice stuffing can be inserted into the rear cavity of a turkey - not the front - where it will absorb cooking juices.  But honestly, it's safer and easier baked in a casserole dish
• The stuffing makes a satisfying stand-alone dish for a light supper; add any or all of: frozen peas, mange tout, green beans, baby corn and baby tomatoes in the last 5 mins of baking
• leftover water chestnuts & bamboo shoots keep 2 days in the fridge; rinse and drain thoroughly for stir fried veg, fried rice, Triple Duty Glass Noodle Salad,  Asian Crystal Wraps, jaotze or dumplings

More rice dishes on NavBar/Recipes II:  Rice

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

POST FIREWORKS: SPICY CORN CHOWDER 4-WAYS: health-boosting, low-salt&fat, triple duty, easily digested; dairy free option

An American favourite, with a 67 twist...

Chowder 4 Ways -- Party Piece to satisfy all comers

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

 updated 11/24; photo 15/10/18

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 (11/24)
Serves: a crowd in small bowls or 8-10 as a main

Ingred:

   olive oil for frying
   1 onion or small fennel,(fod-map friendly, washed, tough outer leaves removed, rubbed free of dirt) 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 corn 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:

SUMMER MEAT FEAST: STRAWBERRY & PROSCUTTO SALAD, quick and easy

Strawberries are not just for Wimbledon - team them with silky Italian or Spanish ham for a sassy & satisfying salad ...

Ever so quick and easy: Strawberry Ham Balsamic Salad
'A winner; I loved the flavours and textures.' Taster

Strawberry may seem an odd thing in a savoury salad but the juicy sweet fruit goes well with cold meats like ham or cooked bacon.  

Inspired by tv cook Valerie Bertinelli, 67 wanted something very, very easy and super-quick to put together.

It's an 'impulse' salad designed for UK weather.  You know, taking advantage of the sunshine & heat which miraculously continues at the end of a working day.  Giving in to an impulse, picking up ingredients on the way home, relaxing and basking in warm weather.  

It's an indulgence, to be sure, but mouthwatering and delectable.  

A frugal version of this recipe which takes more time is given at the end of the recipe.  

Cost: £3-5 
Feeds: 3-4

Ingredients:
   1 x 100gm pre-packed mixed leaf salad (67 used baby leaf rocket)
   70 -100gms prosciutto OR Spanish serrano & chorizo selection* (2x taster packs)
   2 generous handsful sweet strawberries, sliced thickly
   few tablespoons flaked almond

   Balsamic Vinaigrette 
      3-4 tbsp good olive oil
      1 tbsp balsamic vinegar
      good pinch salt and 1/8 tsp pepper, pref. coarsely ground
      1 rounded tsp wholegrain mustard
      1/4 tsp sugar, honey or maple syrup (opt)
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning

Method:

STAWBERRY HAM SALAD, vegan option

Say Hello! to spring with this sassy salad combination...

Ever so quick and easy: Strawberry Ham Balsamic Salad
'A winner; I loved the flavours and textures.' Taster

Strawberry may seem an odd thing in a savoury salad but the juicy sweet fruit goes well with cold meats like ham or cooked bacon.  

Inspired by tv cook Valerie Bertinelli, 67 wanted something very, very easy and super-quick to put together.

It's an 'impulse' salad designed for UK weather.  You know, taking advantage of any sunshine & warmth which miraculously continues at the end of a working day.  Giving in to an impulse, picking up ingredients on the way home, relaxing and basking in warm weather.  

It's an indulgence, to be sure, but who doesn't yearn for an opportunity to bite into  the first berries of spring and dispelling memories of a long, hard winter? 

A frugal version of this recipe that takes more time is given in Tips.

Cost: £3-5 
Feeds: 3-4

Ingredients:
   1 x 100gm pre-packed mixed leaf salad (67 used baby leaf rocket)
   70 -100gms prosciutto OR Spanish serrano & chorizo selection* (2x taster packs)
   2 generous handsful sweet strawberries, sliced thickly
   few tablespoons flaked almond

   Balsamic Vinaigrette 
      3-4 tbsp good olive oil
      1 tbsp balsamic vinegar
      good pinch salt and 1/8 tsp pepper, pref. coarsely ground
      1 rounded tsp wholegrain mustard
      1/4 tsp sugar, honey or maple syrup (opt)
Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning

Method:

1. If leaves are not organic, rinse briefly in a 8-2 solution of water and white vinegar; drain; pat dry; spread out on a platter 
2. If platter isn't big enough for one layer, do two, dividing fruit, meat & nuts accordingly
3. Scatter strawberry slices, then almonds over base layer; dot surface with strips/folds of meat
4. Repeat on second layer
5. Season with pepper and a little salt
6. Serve dressing separately
7. Serve with fresh bread

Frugal option: spinach or other salad leaves; 100 gms bacon in strips, fried till crisp instead of deli meat; replace almonds with one third recipe crispy croutons 

Vegan option: replace bacon with vegan bacon bits, made with bacon-sized strips of bread instead of breadcrumbs

Comments:
'A real winner; the combination of fruit, ham and nuts with the slightly bitter salad is really really good.  I loved the flavour and texture.' Retired writer
                                                                                                                                 
Tip:
Strawberries infused with Balsamic Vinegar make an unusual & tasty dessert. See Ina Garten on Food Network.

 *M&S £1 each
More salads on NavBar: 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 

ARCHIVE: BEST-EVER DARK LENTIL SOUP

This one's for lovers of green lentils and is a 5-star wonder

Best Ever Lentil Soup
The best lentil soup 67goingon50 has ever encountered; superb flavour and texture.' Blogger 

first posted Nov 2015

This lentil soup is a real winner. 

It's a Double Duty Dish (DDD) and to make life even easier, there's no divvying up of the base.  The vegetarian and meat options are served separately, on the side.  

It's also a Cook Clever dish; even half a recipe gives plenty of leftovers which can be frozen. 

Adapted from the incomparable Ina Garten* and made with green lentils, the soup's ingredients are beautifully balanced.   It's heavy on chopped vegetables but they give the soup its distinctive character.  A good sharp knife makes short work of the onions but if you have a food processor, you can use the coarse blade.  Dried lentils are recommended.

For vegetarians, a sprinkling of parmesan or rice crackers ensures a good balance of amino acids.  Or add a good vegetarian frankfurter like Tivali.   

If you're a meat eater, the addition of a spicy Polish sausage like kielbasa, or shards of ham hock, or sliced chicken frankfurters, takes it to higher level. 

A big tureen of Best Ever Lentil Soup makes a wonderful party dish. Trust me, they'll love it.

Cost: £3.50 + garnishes
Serves: a large crowd; for family, halve the recipe or make the lot and freeze half for a busier time

Ingred:
      
    16 oz/450gm green lentils  
    
    3 lge yellow onions (about 600 gm/21 oz  small dice
    2 lge leeks, whites only (600 gm/21 oz) small dice
    3 cloves garlic, grated
    1 tbsp fresh or 1 tsp dried thyme
    1 tsp cumin
    min 1 tsp  - max 1 tbsp salt
    1 1/2 tsp pepper
    
    8 stalks celery (10 1/2 oz/300 g) peeled and in small dice
    4-6 med carrots, scrubbed and in small dice
    5.3 pints/3 litres good stock (home-made if poss, chicken for pref)
    min 1 - max 2 oz/ min 30 - max 60 ml tomato puree
    2 tbsp red wine/ red wine vinegar/grape juice

Method:

1. Cover lentils with boiling water, leave for 25 mins. Drain and rinse
2. Leeks: slice the white part down the middle, making two vertical halves; cut each in half horizontally; lay flat sides down on a chopping board and cut into four strips, then into small dice.  Rinse thoroughly.  
3. In a large heavy bottomed pan, saute onions, leeks, garlic, thyme, cumin, salt & pepper in a couple of tablespoons of olive oil, over medium heat. Cook 20 mins or until very tender, stirring occasionally to prevent catching.
4. Add lentils, celery, carrots, stock, tomato puree, red wine/red wine vinegar/grape juice and stock
5. Cover & bring to the boil; bubble hard for 5 mins; reduce heat to med low; uncover; simmer at a soft bubble one hour or until lentils cooked through.  
6. Serve with cheese or meat options on the side

Tips:

• The soup can be served over white rice, or with a handful of washed rice added to the mix in step 3 
• Vegetables like broccoli and cauliflower, either cooked in or added to the soup, will ring the changes 

*Ina Garten:Freeview 43 & Discovery Network

                   

   

                                  Recipes II (nav bar)/Vegetarian for more of the same...

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