In my post, ‘I want to homeschool – where do I start?’, I mentioned my weekly menus and shopping lists and that I do not cook every day. All of this, trying to aid me in making homeschooling life easier. This was just a tiny bit of that post, but it seems that most of you were quite interested in making cooking life easier. Is cooking taking up most of our homeschooling mother’s time!
Well, just to refresh your memory. I cook every 2 days, spend no longer than 20-30 mins in the kitchen cooking (this does not include pots that are cooking on the stove as I don’t need to be there preparing anything) and I have my set menu which varies between week 1 and week 2 and then week 1 repeated and then week 2 repeated. Along with this goes my pre-prepared shopping list so that I know what to buy for each week and don’t waste unnecessary money on things I won’t actually use.
I tend to change my weekly menu every month or every 2 months for variety.
So, some of you wanted some of these quick, cheap and yummy recipes that will give you more time for home ed. Well here are three:
TAGLIATELLE CARBONARA (for the Italian in me)
Onion, garlic, mushrooms, halal ‘sandwich’ sausage or halal ham, double heavy cream 300 ml, 3 eggs, 100g of cheese of your choice, tagliatelle
Boil the entire pack of tagliatelle.
Thinly slice the onion and garlic and fry in olive oil. Add the sliced halal sausage/ham and fry. Add the sliced mushrooms.
In a bowl, beat three eggs. Mix in the 300ml double heavy cream and 100g of the grated cheese of your choice. Season with salt and pepper.
Once the tagliatelle is boiled, drain and transfer back to the saucepan. Add the hot mushroom mix and very quickly add the cream mix. Toss everything very quickly. You need to do it quickly so that the egg in the mixutre cooks but does not become scrambled. Season as you wish.
Serve with grated cheese.
ALGERIAN CHOURBA (am married to one!)
Lamb or Beef, 1 large potato, 2 large carrots, 1 courgette, can chopped tomatoes, tomato puree, 2 cans of chick peas, bulgur wheat, fresh coriander, onion, cumin, ground coriander, ground cinammon
Chop all the veg in very small ‘soup’ sized cubes.
Fry the chopped onion. Add the spices. I don’t measure. Maybe 1 tablespoon of each. Add the meat and cook until brown. Add the chopped vegetables. And cook for 10 mins. Boil water and add about a kettle and a half into the saucepan. Puree the chopped tomatoes and add. Add the tomato puree (3 tablespoons) and a broken cube of beef stock – halal of course. Add the chickpeas. Mix all together. Bring to the boil and then simmer for 25 minutes.After 25 minutes add 1 small cup of bulgur wheat. Mix and continue to simmer for another 20 minutes until the veg is cooked. Turn off the cooker and add chopped coriander. You can serve with cous cous or just eat with baguette. Very nice with grated cheese on top.
LUBIA WITH DUMPLINGS
Mince meat, onion, garlic, lubia (have to buy this from an Algerian shop or you can use cannelini beans – but not the same), can chopped tomatoes, dumpling mix, tomato puree, coriander, egg, cumin, rasel hanout
Combine the mince meat, chopped onion and garlic, fresh coriander and cumin and rasel hanout. Shape into meatballs.
Fry chopped onion in a saucepan. Add the meatballs. Cover and cook on a low heat until all meat balls are brown. Boil the kettle and add 1 and a half kettle of water. Add pureed can of chopped tomatoes and tomato puree. Add more cumin to the pot. Add the lubia. Bring to the boil and then simmer. Make the dumpling mix (you can make this dish without dumplings, but it is yummy with them) and then add after 25 minutes. Simmer for another 15 minutes. Turn off the cooker. Add fresh coriander. Again, lovely with fresh baguette, rice, or cous cous. Don’t forget the yummy cheese.
Hope this helps release some of your time up for home ed or if you are busy with home ed, just some more time to pursue your own dreams. 🙂