Image Archives

crustless spinach quiche two waysHelp! I need to know if fellow just4Me cooks feel the same. Why are recipes always for 4 or more?

I’m on a little health kick at present which means I’m being very mindful of what I eat. While I can workout how much of what ingredients I can have to achieve my goals, it does require a bit of brain power when looking to eat differently ( read ‘more healthy’ here).

It means my usual go-to dinners are not suitable and I need to try some new recipes. To get inspiration for some healthy dishes to make I checked out some of the latest diet recipe books.

Some wonderful idea, healthy, tasty, using ingredients I like and have in the house.

Yeah! Let’s get cooking!

Well not so fast… when I read the small print the recipes are all for 4! Way more than I need for my household of one.

That’s 4 meals of the same stuff for me…. boring…. wasteful…. plus ever so tempting to over eat as the food is there.

Yes I know you can just cut the recipe in 4….but sometimes that doesn’t work.

Also trying doing the maths on a Friday night after a busy week when you are really tired and hungry… not that much fun.

Freeze the rest? I don’t see freezing as the answer…. it still the same stuff (read ‘boredom’ here) and for me it is never as nice as the fresh version when I finally defrost it weeks later.

Plus I need to remember to defrost it few days in advance, which I never do.

No, to me the answer is healthy recipes for one!

So fellow just4Me cooks as I’m need to the work for my own health program I’m planing to share my healthy meals with you.

The first recipe I have adapted is a yummy crustless quiche. I have quiche often and this version works as a dinner  on its own or 1/2 a sever with a side of veggies or salad is a good lunch which is my favourite way to enjoy it.

The bonus is I have a healthy breakfast  for when I’m pushed for time I the morning. A big win win in my book.

Do you find it frustrating how us just4Me household or overlooked by the popular healthy cookbooks?

Do you have some trick you use to convert recipes quickly?

I’d love to hear you thoughts. I then meantime enjoy this yummy, fast crustless quiche.

crustless spinach quiche

Crustless Spinach Quiche two ways

Number of servings: 2

Ingredients

75 g chopped spinach (I use frozen and thaw it in the oven while it is heating up.)

50 g strong hard cheese (like Cheddar), diced 2 cm cubes

50 g crème fraiche

2 eggs

Salt and pepper to taste

Options

2 tbsp roasted capsicum (I used the ones in a jar, drained)

1 tsp mushroom powder (See tip)

Tip: Mill dried porcini mushrooms and shitake mushrooms to a powder and store in a jar. I use equal quantities of both in the mix.

Method 

Preheat oven to 180°C. Grease and line 18 cm pie tin or a 6 hole regular muffin tin.

Place frozen spinach in a heat proof dish into oven to defrost while oven is heating.

Place cheese into mixing bowl and grate 10 sec/ speed 7. Scrape down sides.

Add crème fraiche and eggs mix 10 sec/speed 4.

Remove spinach from oven spread evenly into pie dish or divide between 6 muffin cups. Sprinkle nutmeg evenly over the top. Set aside.

Pour cheese and egg mix over spinach and top with roasted capsicum strips and mushroom dust, if using.

Bake for 20 minutes (pie dish) and about 15 minutes for muffin tins. They are cooked when lightly golden brown.

Eat warm or cold.

Crustless quiche will keep for several days in the refrigerator. Re-heat in oven.

Crustless spiniach quiche label
Crustless spinach quiche per serve. Quiche makes two servers.
crustless quiche muffins label
Crustless spinach quiche muffin per muffin

 

 

 

cooked chicken and stock
Fast chicken stock, cooked chicken meat and chicken soup

One chook so many options.

This classic chicken dinner is an example what I call a progressive ingredient adventure.

An ingredient that can reappear multiple times during the week in vastly different guises eliminating the boredom factor plus it prevents me from wasting food.

There were two guidelines to working the progressive ingredient:

  1. The ingredients are ones that can’t be bought in small quantities, but can work in multiple ways but look completely different each time and
  2. The recipes that are based around foods that don’t go off quickly or are enhanced with store cupboard/ frozen ingredients.

The start of my chook adventure is a healthy “roast” chicken that is steamed. The steaming water becomes the start of my chicken stock. Recipes below.

I often cook this part of the adventure on weekend when I have a little more time to cook the chicken and play with the stock.  I see it as an investment spending a little time cooking now sets me up for a whole range of fast meals later in the week.

The quantity in the recipe below, is based on a whole chicken, which still leaves plenty of chicken and vegetables to become my progressive ingredients to the coming week. however I have done it with a pack of chicken pieces.

After a chicken and veggie dinner, when the chicken has cooled, I stripped the moist chicken meat off the carcass and set it aside. I then use the water that is in the TM bowl from steaming the chicken to be the beginning of the chicken stock.

To this I add a few aromatic ingredients and a little more liquid with the chicken bones in the steamer basket and cook for about 20 to 40 minutes ( depending on my mood and the hour of day) to create a simple chicken stock that will be the basis for other dishes later in the week.

Currently I have at least 11 favourite dishes that I make from the leftover chicken stock or meat. This gives me lots of choice as to what I can have later in the week. no waste or boredom!

My current dishes:

  • Chicken Noodle Soup
  • Chicken Salad with Ferment Veggies and Avocado
  • Pho Style Bowls
  • Chicken Pasta Bake
  • Homemade Chicken Nuggets
  • Chicken Rissoles
  • Chicken and Veggie Sausage Rolls
  • Chicken sandwiches
  • Chicken toasty
  • Chicken Stir fry
  • Chicken Risotto

Recipes for my versions of the about are coming soon, but I’m sure you will have your own versions of may of the above.

In the meantime enjoy a healthy roast chook and quick stock.

My Steamed ‘Roast’ Chicken and Stock

Number of servings: 4 or use as the cooked meat in other dishes

Ingredients – Chicken

1.5 kg whole chicken

2 tsp garlic infused olive oil

1 tsp salt

½ tsp black pepper

1 carrot, cut lengthwise

1 onion, peeled and quartered

tops of several stalks of celery

1.8 litre of water

Method – Chicken

Place chicken in Varoma bowl, rub all over with oil and season with salt and pepper.

Add carrot, onion and celery leaves in and around chicken.

Place water in TM bowl and set Varoma in place. Steam chicken for 60 minutes / Varoma / speed 2.  Using a food thermometer check if chicken is cooked (74°C or when juices run clear). If not cooked, check water level, top up if required and cook for extra time (10-15 mins).  Keep cooking water for stock.

Allow chicken to cool, then shred meat keeping all the bones and carcass to make stock.

 Tip for Crispy roast chicken

About 10 minutes before chicken is finished, heat oven grill and a roasting pan. When chicken is cooked, pat it down with paper towel and place on hot baking tray and grill until golden – 10-15 minutes.

Ingredients – Stock

Cooking water from steamed chicken (above) topped up to be 1.5 litre.

1 tbsp vinegar

Bones and carcass of cooked chicken (above)

salt and pepper to taste

bay leaf

Method – Stock

Add cooking water and vinegar to TM bowl and top up to 1.5 litre.

Place chicken bones and carcass into steamer basket and insert into bowl.

Season with salt, pepper, bay leaf and then cook for 30 minutes / 90°C / speed 2.

Remove steamer basket with bones and discard.

Pour stock into storage container and chill in fridge.

When it is chilled, the fat will rise to the top and can be removed by placing paper towel onto it.

Stock can then be frozen or kept in the fridge for a few days.

Progressive Ingredient Chicken A steamed chook can provide up to four meals for one person plus 1.5 l of home made stock.

The meat from this recipe is used in the other dishes in this collection.

 

 

Do you feel like you are the only person who cooks for themselves?
I did…
…as most of my friends are couples or families it felt as if I was the only one who cook just for Me.
That was until I saw the census data a few years ago and discovered that a significant number of Australian households were ‘lone person’ household.
In the 2016 that figure is now 24.4%. That’s nearly 1 in 4 household are like me, cooking and baking for themselves. I’m not alone.
In 2016 the average household size is 2.6 person decreased from 2.8. The average household size is getting smaller with one or two persons household making up the majority of households.
So why is it that food is alway in family size pack, and recipes are for 4 or 6 servers!
I’m tired of food always being about others and the many… why can’t it be about what I like, need and want?
Why can’t the focus be on ME size.
I don’t see this as selfish and uncaring. I see it as showing love and valuing ME.
After all if I don’t look after ME who will? But is still doesn’t seem to be a topic to talk about .. I cook for just me. conversations are about cooking for family and sharing with others. which for me is fine every so often but not on most week night!
I’ve decided to stop hiding as a household of one and shout from the rooftops that it’s ok to be a ‘lone person’ household and that my needs are important and I am looking after them.
That’s why I’ve created my recipes and videos in the just4Me Bake Club.  Why I’m working on more recipes for cookingjust4Me and convinced  Thermomix they need the cooking for you and me book.
I’m a just4ME baker and cook  ’cause the ME matters!
How do you feel about just4Me household management?
What are your strategies and tips for dealing with the world of supersize?
I’d love to hear your views.

Skip to toolbar