£100 Challenge – day elevenPosted: October 11, 2013
After worrying about how I was going to get out to dinner, I ended up getting lifts both ways, so didn’t spend any money yesterday at all. I do owe those friends a lot of dinners by now, though!
Today’s weather is damp and dreary. After work this morning I was happy enough to hurry home, so no temptation to go to the shops. I’m wearing two jumpers but my hands and the tip of my nose were getting cold so I’ve momentarily succumbed to putting the central heating on. Good job that’s not part of the challenge pot.
To counteract the cold I made a quick and simple stew including the last of my potatoes which were just beginning to sprout but fortunately hadn’t gone green, with a side of quinoa and some spicy croutons on top.
Potato, carrot and cabbage stew (3-4 servings?)
- 1 medium onion, chopped medium-fine
- 1 tsp cooking oil
- 2 medium carrots, cut into chunks
- 3 smallish potatoes, cut into chunks
- few leaves of cabbage (maybe 100g), sliced
- 2 cloves garlic, crushed
- Bouillon powder to taste (start with a teaspoon, I probably added more like 2-3)
Fry the onion in the oil in a medium-sized saucepan on a medium heat until starting to soften and brown, add the bouillon powder, carrots, potatoes and top up with water to cover. Turn up heat until simmering, then add the cabbage and cook until that’s done to your liking and the potatoes are cooked. Turn off the heat and add in the garlic (I like to find a balance between stinking of raw garlic, but still being able to taste it, and I find if the garlic gets added earlier it’s not very noticeable, but the residual heat takes the raw edge off. I am pretty garlic-immune these days though!)
I cut up the last bread roll from the batch I baked a few days ago to make croutons, which I fried in a small amount of olive oil, with a sprinkle of salt, smoked paprika and cayenne. This is my new favourite way of using up bread. Strictly speaking the stew hardly has enough liquid to count as a stew, and the croutons rested on a big pile of veg rather than soaking up the liquor, but they added a pleasing contrast in terms of both crunch and flavour. The quinoa was another great addition to make the whole dish a bit more hearty.
I also have bonus croutons left to snack on!