Easy Peasy Baked "Tortilla" chips

Just in case the pictures don't suffice.

1. Pre-heat oven to 180 Celsius.

2. Buy a pkt of Roti* - 6 to a pkt. And yes I know that they are not technically tortillas but they're pretty much the same thing and they're the best that I've used thus far (I've tried at least two other brands and types of tortillas)

3. Put your Roti on a large plate. Rub each Roti with oil - front and back. Stack the Roti and cut into 8ths.

4. Arrange Roti chips on a tray (no need for greasing the tray as they're already oiled!). Try not to let them overlap - you will no doubt have to do at least two (depending on the size of your tray) or more tray-fuls.

5. Bake for 6 mins - no turning, nothing. If they are not quite golden try for a minute or so longer till they reach a desired colour - but be careful because they can burn very quickly and very easily!

6. Remove your chips from the tray and load it up with another batch for baking - repeat as necessary till all your chips are baked.

THAT easy!

You can add seasonings as you wish but we always just prefer to have them plain. And THAT is pretty much my fav most convenient snack food - yum, arguably healthy, not to mention super quick and dead easy to make.

Also great to make up on short notice say if you have a pkt or two lying around in your freezer for unexpected guests/occasions - handy!

*Just thought I should add that I am in NZ and thus necessarily have used NZ brands or at least brands and items that are available in NZ to make these chips - if you're outside of NZ you may or may not be able to get the same things - I would suggest experimenting with tortillas from a few different brands to see what works for you - in my opinion smaller (roti) tortillas are the best to use - and you still get heaps of chips! I tried using large Old El Paso ones but they stuck together and were flakey. I also tried using large Wholemeal Tortillas - these needed to be baked for longer and just didn't taste as nice. OR if you make your own - even better! That's what I need to learn to do :D

Bereft Pantry

So I had intended to do a top 5 or so cheap and easy snacks BUT I decided a while ago when we had those ginormous snow falls that perhaps cheap and easy meals with few ingredients or meals that could be easily and quickly made with items already in your pantry, kitchen cupboards and fridge might be appreciated - so, here goes (I know I put "bereft" pantry but I have a pretty well stocked "pantry" and I consequently presume that others do too so sorry if I over assume here!)

Tuna stirfry - or simply "tuna pasta" as we've come to call it - what you need:

2 cans of tuna in OIL (I think it is 125gms), Pasta (I like to use spirals - you can also use rice), onions - 1 or 2 depending on size and how much you like onions I guess, 2 large tomatoes, 2 eggs - and then the "givens" - a large pot, a medium sized pot, a can opener, salt, water, spatula/stirrer, paring knife, rubbish bag.

Method: Fill med. pot with water, add salt. Leave to come to the boil. Drain oil from tuna tins into large pot and turn on the heat. Chop onions while oil heats - add to pot and saute. Chop tomatoes and add when onions are soft, season with salt and leave to simmer, stirring occasionally. Add pasta to boiling water, tipping out any excess. Bring pasta to boil, turn down heat and set timer for 6 mins - stir occasionally. Take pasta off heat, stir, place lid on tightly and leave off element - the steam should cook any pasta that is not quite done yet. Drain. Add Tuna to onion and tomato mixture and simmer. When mixture has reduced a little add cooked pasta and stir well. Crack in two eggs and stir through.

The "original" version of this recipe used rice. I have found that the rice absorbs the oil more and that's not so great but still yum! Also pasta is quicker/easier to cook than rice.

You can have this all by itself - it's addictive! But it's nice to have something green/salad-y to break it up so steamed broccoli or salad or both. I also like to add sprouts to my tuna pasta when it's done or stir through torn spinach/silverbeet leaves.

Samosa filling - aka "Curried Beans"

One night I was making dinner from an Alison Holst recipe. I love samosas but making the pastry and frying them is TEDIOUS. So I thought why not just make and eat the FILLING - and then I'm not quite sure why but I added baked beans - surprisingly YUM!

You'll need: 3 or 4 potatoes - peeled, chopped into chunky pieces and cooked, oil, onions, ground coriander, cumin, garam masala and curry powder, sugar, salt, 1 cup frozen peas, lemon juice, water, 2 cans baked beans, cooked rice.

Method: Rinse your rice and get it cooking. Chop onions and saute in 1 Tbsp oil. Add all the spices and seasonings and potatoes - 1 tsp of ea except for Curry powder - 2 tsp Curry powder - recipe says you can sub in Curry powder for any of the spices you don't have. Add frozen peas, 1/4 cup water and lemon juice (supposed to be juice of one lemon - I just squirt some in generously). When peas are soft add baked beans and stir through - heat through. Serve on rice. I've also added chopped cooked carrots - to add colour! I know the baked beans sounds odd - but it's fine! REALLY. Oh and the beans and rice wrapped up in wholemeal tortillas - YUM!!

Simply dubbed "Bean soup" by us - Such a hearty mouth-watering soup! (by Simon and Alison Holst - 20min meal cook book)

You'll need: Can of 4 bean mix, Can of red kidney beans, can whole tomatoes, olive oil, onions, garlic, ham (optional), thyme, salt, pepper, bay leaves, chicken stock, water, macaroni, pesto.

Method: Heat 2 Tbsp Olive Oil in a pot, quarter and slice med. onion, chop garlic (chop and add ham if wanted - the original says Bacon but I always get ham - it's arguably cheaper and you can get a few slices at the Deli as opposed to an entire pkt - handy!) - add and saute. Add 2 bay leaves, 1/4 tsp thyme and chillies or 1/2 tsp dry chilli (I've never used chillies/chilli) and cook for 1 min longer. Add cans of beans and tomatoes, 4 cups of water and chicken stock powder (4 tsps), bring to boil add 1 cup macaroni - boil gently for 10-12mins. Season with salt and black pepper. I love this with basil pesto I've made myself. YUM. Of course it's also delish as is.

Refried Beans - another Alison Holst recipe. Can't get enough of it - done in mere minutes!

You'll need: Can Red Kidney Beans, Oil, Onion, Garlic, Green Capsicum, Salt, Sugar, Oregano, Cumin, Chilli powder, Tomato paste - I also often use dried Red Kidney Beans which I soak and cook myself. I use the "dried beans yield twice their volume cooked" method to determine how much beans to cook : ) - ask me about soaking and cooking times if you're keen to cook dried beans.

Method: Chop onion and garlic finely and saute in 1 Tbsp oil. Add chopped green capsicum, salt sugar and spices when onion is soft and clear - 1/2 tsp for everything except for cumin (1 tsp cumin). When capsicum softens drain beans (but keep juices in case mixture is too dry) and add them and also 1 Tbsp tomato paste. Make sure you use just plain unseasoned kidney beans - this is hot enough already! Heat mixture through and then mash. I like to eat this with baked tortilla chips, a teensy bit of grated cheese and plain easiyo yoghurt subs for sour cream. YUMMO.

Ham and Egg Pie - only it's more than just HAM and EGG.

You'll need: pre-rolled puff pastry sheets - prob 2, greased oblong shaped casserole dish, salt, water, potatoes and carrots peeled and chopped, 5 or 6 eggs, cheese, onions, ham, mushrooms -lil bit of milk for glaze.

Method: Pre-heat oven 150-200 C. Season water - get your potatoes and carrots cooking. Chop onions and ham - saute in a little butter/spread. Place one pastry sheet in bottom of greased dish - cut to shape. Place potatoes and carrots evenly on top of pastry sheet, sprinkle onion and ham over top, quarter mushrooms and scatter them over the onion and ham, beat eggs and pour over other ingredients, grate cheese over top. Place other pastry sheet on top of pie. Slice some vents in top, glaze with milk and Bake! The pie is done when the pastry is golden and the eggs are cooked!

You may have noticed that I have neglected to number these meals - this is because I can't decide which ones are quicker/easier or have the least ingredients. Try them and make your own judgement!

Next time - quick, easy and cheap meals with few ingredients but with recipes that presume you have meat : )

Lazy Domesticity #3

A couple of weeks ago a bunch of us all got together and had a big potluck to farewell a couple of friends off who were moving to Oz - I made this or at least a variation thereof and a number of friends commented on it so I've decided it's only fair that I "share the joy".

And YES this is another one of my so-called "default" meals.

Differences between "my" lasagne and the recipe on the foodinaminute website - As a mother I'm going for simplicity (what I have readily available) as well as what my boys will eat - I don't readily have canned chilli beans available nor will my boys eat spicy foods (which let's be honest a lot of foods that claim to be "mild" still are) so these are swapped out for a can of regular baked beans without a second thought. Green capsicum - if I have it, it goes in. Tomato paste - also "optional" in my opinion - if I have some I put it in. Parsley - not a fan, so I'm not gonna rush out to buy it especially for this. Parmesan - although I DO buy it to make pesto with - is SMELLY - kids don't like smelly - so I just use regular mild cheese. I grate with the side of the grater with the smallest holes so that I can get more volume with less cheese. I also don't serve this with guacamole.
HOWEVER - I DO add a few things - one grated carrot and at least one grated zucchini when I add the can of beans, and sometimes I add ripped spinach/silverbeet leaves if I have them. Also if EVERYONE in the fam loved mushrooms then I would no doubt add sliced mushrooms as well - YUM. I have also used cream cheese when I didn't have cottage cheese available.

Also here's a little variation I did once with some Venison Chris cooked up.

Why no photos? you ask. Our computer went bust a week or so ago and it is STILL away being fixed so we are living off our laptop. Superspeed - Yes. All our regular, familiar programmes, pictures etc - No.

Super Speed is good though. Not knocking super speed.

Anyway - I digress - hope you all enjoy and perhaps try some variations of your own! I am dying to try a variation using a delicious lentil spaghetti sauce recipe I know mmmmmm - that another time perhaps!

Lazy domesticity #2

At long last....Numero 2 in my mental list of easy peasy "from scratch" default (read lazy) meals - "Bisto Steak"

You will need:

A family pack of Chuck Steak (I've found Chuck steak to be consistently tender even more so than expensive so-called tender meats like Porterhouse and Rump Steak)

Onions

Carrots

Peas/Celery/Zucchini

Bisto gravy mix ( I buy it by the box)

Potatoes

Kumara

Mushrooms

water

Potatoe peeler

Knife/knives ( I use a heavier larger knife for the root veges and a smaller, lighter paring knife for the softer veges like mushrooms/celery/zucchini)

Large oblong shaped dish

Preheat oven to 180 Celsius (approx. 350 F or adjust to suit with gas ovens).

Fill your dish with a little bit of water - less than a centimetre in depth (this will make a nice gravy when cooked as opposed to a watery broth).Chop onions and chuck them in. Cut Steak into palm sized medallions and arrange over the onions - no overlapping!

Sprinkle over one tablespoon of bisto powder. Peel and slice carrots (I cut mine on an angle) - scatter carrots and your choice of peas, sliced celery or zucchini (or all three! My family is not keen on celery or zucchini as options but either are nice - the zucchini especially!) Sprinkle over two more tablespoons of bisto powder.

Peel and cut potatotes and kumara - leave smallish potatoes whole, cut very large potatoes in half or even 3 pieces.

Wash and cut mushrooms in chunky pieces and scatter over top. Sprinkle 2 more tablespoons of bisto powder over top. Cover with tin foil and cook for an hour and half - even better if your dish has a lid use that!

When finished test potatoes and kumara - they should be perfect and meat nice and tender. Eat with salad or other cooked veges like broccoli. Delish!....and EASY!!

Chris often cooks this too and people are always impressed cos it looks like such hard work - muahahahhahaaaaa!

Lazy domesticity....

I admit it. I'm inherently lazy. That's why I use gi-normous crochet hooks - things get done FASTER!! We like FASTER. I'm the same with cooking. I like making quick easy meals "from scratch" that are filling, delicious and look great and like A LOT of work has gone into them, but really....- tee hee! It's like sneaky devious cooking. I'm SO lazy I even have a list of what I call "default" meals - these are meals that I can whip up in about half an hour tops - ta da! I'm a magician!! So....in the weekend I went on a crazy whirlwind road trip to Christchurch with a dear dear friend and got to visit some other friends there. Whilst visiting with one of these said friends we got on to the subject of cooking meals. I probably confessed something along the lines about my inherrent laziness, my list of default meals and that I ONLY make things that are

quick and easy! I also more or less told her that she was putting herself through undue stress over meals and that it could be SO MUCH EASIER! Hence the reason for this blog...and probably others to follow....

The plan: I am going to photograph my meals during the week and blog about them so you can all relax a bit more and indulge in lazy domesticity just like me!

So here we go.....

Superduper fast and easy magic meal number UNO:

Kiri's Vege Lasagne: (from my good friend Kiri Brooks)

You need -

1 can of tomatoes (400gms-ish)*- chopped is more agreeable for kiddies especially those who don't fancy cooked toms, this way they get all mushed in with and hidden among the other veges and are not so readily distinguishable from them.

1 can Watties Pasta Sauce (400gms-ish)* ( I use original but there are

a bunch of flavours - if you're out of pasta sauce suitable substitutes are a can of condensed tomato soup or tomato puree - I have used both of these - you may want to liberally add some basil and oregano to the mix if using these subs)

Assorted veges including pumpkin!

I use and have used pumpkin, broccoli, capsicum (usually green but any colour is fine), zucchini,

silverbeet, cucumber, celery, whole green baby beans, cauliflower and mushrooms to name a

few.

1 pottle of cottage cheese (250gms)

Regular cheese - I use mild

Lasagne - wriggly bits of pasta or sheets - your preference

Decent sized oblong shaped dish

Grater

Soup Ladle

Large Spoon

Wooden Spatula

Can opener

A large pot

Step 1: Empty canned toms and pasta sauce into large pot with element

set to medium-ish heat - people using gas yours will cook faster - watch it doesn't burn! (I rinse the pasta sauce can out with cold water and tip that in the pot too to make sure I get ALL of the sauce)

Step 2: Chop/slice all your veges up however you like and chuck them in the pot

taking into consideration which will take the

longest to cook - so for instance I cut up my pumpkin first and cut the skin off too, then probably celery and capsicum and everything else - mushrooms and frozen vege last.

Step 3: Relax and wait for veges to cook - stirring every now and then. Maybe preheat the oven to about 180 (celsius - probably about 350 farenheit I think). Get otherstuff ready - grease your lasagne dish (I'm so lazy I use canola spray and then spread it around with a paper towel). Get other utensils out that you need for making the lasagne. Cover the bottom

of your dish with lasagne pieces. Do dishes and clear clutter!

Step 4: When the pumpkin is mush-able everything else will be cooked.

Using the ladle to get even distribution and cover the lasagne pieces/sheet remembering that you still need enough of the vege sauce mix for another layer.

Step 5: Open your pottle of cottage cheese and spread the whole

lot across the vege sauce mix - I use the back of a large spoon to do this - and I mean a LARGE spoon. To

make sure I don't have patchy

cottage cheese sometimes I even use

the spoon to place dollops of cottage cheese

around the dish and then I just smooth it all out and if I have any cottage cheese left I cover any spots that I missed!

Step 6: Another layer of Lasagne.

Step 7: Ladle on the rest of your vege sauce mix - make sure you cover everything well with

vege sauce/veges or your lasagne pieces will be crispy - my kids actually happen to like crispy bits of pasta though.

Step 8: We don't really need another full on layer of cheese on top

of that - just grate a little

sparingly over top and pop it in the oven for 40 mins - oh AND use the side of the grater with the

smaller holes = more grated cheese volume for a smaller amount of actual cheese grated. YUM.

I'm adding pictures with this (should be pix for all the steps).

What goes well with this? Salad - carrots, cucumber, gherkins, mushrooms with french dressing - maybe some sprouts sprinkled on top, maybe some toasted seeds. OR Potato salad - I chop my potatoes into salad size before I cook them to save time AND burnt fingers - add mayo, hardboiled eggs and gherkins - sprouts are nice with this TOO! - YUM! Or Roast some taters - that's easy! or Peel and slice some potatoes and boil them and THEN brown them up a little.

ENJOY everyone : )

....more to follow.....

*I put 400gms-ish because I'm not entirely sure of the EXACT gms and didn't want pedantic people (like me) hounding me saying they couldn't find the 400gms can of pasta sauce : P

PS - just so you all know my pictures were all sitting nicely the way they should and BLOGSPOT messed them up!