Spicy chickpea stew

Hello Dear Reader,

We’ve had meat two days in a row so tonight’s supper is a hearty veggie stew with chunky chick peas and it’s vegan as well.

I rummaged around the bottom of the fridge and back of the larder and also added some mixed frozen veggies from out of the freezer. I also added a heaped teaspoon of smoked paprika and cumin, a stock pot and some black pepper to give it flavour

I chopped my veggies and fried them in frylight until softened.

I added the stockpot, spice and tinned tomatoes, half a mug of red lentils and a mug of boiling water (helps it cook quickly) and allowed it to simmer for 15 minutes until all the veggies were soft but not mushy.

I served DB’s with basmati rice – half a cup of rice and three cups of water with a sprinkle of salt and I just had extra vegetables. We are not lovers of hot spicy food but you could add plenty of chilli if you like it.

This’ll be great for our lunches and it’ll reheat well and some will be frozen.

Totally free food in terms of slimming world and it’s even vegan and a proper hearty belly full. 

It’s also cheap, used up what we had and was delicious.

I’ll make this again!

Until tomorrow,

Love Froogs xxxxx


Spicy Turkey Burger with a cool dressing

Hello Dear Reader,

I thought I would share my frugal and very thrifty recipe for today. I don’t ever buy burgers as they are so easy to make. Here’s my recipe
450g of extra lean minced turkey,
1 chilli,
1 onion,
1 bunch of coriander or heaped teaspoon of dried.
1 egg.

I use my food processor to finely dice the onion, chilli and coriander and mix it into the minced turkey with my hands before I bind it with an egg.I form them with a cookie cutter ring already in the pan as I don’t have a burger press. I use a non stick pan to cook them and I don’t add any oil. You can add salt to taste but I think the chilli and coriander gave them enough flavour.

Instead of chips/fries I peeled and cubed half a butternut squash and sprayed it with fry light and baked them on the highest setting in my mini oven. Make these first as they take longer to cook than the burgers. 

I made the dressing from 100g of Greek style yoghurt, 1 teaspoon of dried or finely chopped fresh mint, a quarter of a finely chopped cucumber and a sprinkle of cumin. Dearly Beloved likes extra salad dressing on his, whilst I have slightly less. I make my dressing from 2 tablespoons of olive oil, half a tablespoon of cider vinegar and half a teaspoon of mild mustard. I shake it up in a jam jar with the lid on. (The entire supper comes to 9 WW/PP and £1.45 per head – salad is expensive!)

I hope you like my frugal recipe and I’ll see you tomorrow. 

Love Froogs xxxxxxx

Not touching my lips!

Well, it’s happened. Stagnation! There is always a week here and there, no matter how much exercise I, or anyone else trying to lose weight has, where I, or they, lose no weight what so ever! It’s easy at this stage to think hell to it, then, if you are like me, take a good look at the calendar. Over one month, I can gain almost 5lbs and then lose it again over night! I’ll take it as a positive, if, over the next seven days, if I put on no weight at all! There is a scientific way out of this, just go back to five to seven days of pure protein, which I don’t mind except for the expense.

The wonderful thing for me though, is that I still don’t feel hungry. I went to the supermarket today at 12.30 and came home to eat around 2pm and hadn’t eaten since breakfast. Normally, I have a real energy low and would eat the next available food source to me, whether that was a good option or not. I can now easily go meal to meal without eating anything in between. I can also buy and cook food for Dearly Beloved that won’t touch my lips without feeling as if I’m missing something. He’s been really supportive and tucked into veggies and salad and not complained in any way. Tonight he had homemade chips, homemade battered onion rings, steak and peas…………….funnily enough, I just had steak! I also made him a lemon drizzle cake and didn’t even lick the spoon when I poured the lemon fondant all over it. In a  way, I feel as if I’ve been set free from food. I genuinely used to be hungry all of the time, if I wasn’t hungry, I was tired. Now, I’m not hungry and I’m not tired either. Whereas I used to be ready to drop at this time of night and be thinking of bed, now I’m thinking of exercise, getting on my stepper or going out for a brisk walk.

Any way, enough of my euphoria and feeling of general well being, here’s some cake for you. Turn your oven onto 180 degrees and line two victoria sponge tins

1. Weigh three eggs……….mine came to 7 ounces.
2. Use a very fine grater to remove the zest of one lemon into mixing bowl.
3. Weigh out, 7 oz of: sugar, SR Flour, margerine.
4. Pour all the ingredients into a mixing bowl.
5. Stir together with a wooden spoon, or in my case, get the Kenwood to do it for you!
6. Pour equal amounts into either cake tin.
7. Bake for about half an hour. (my oven is old and rubbish, that timings and temps. are unique to my idiosyncratic oven and all ovens are different)
8. Leave to cool when cooked – after cooling, sandwich them together with lemon curd.
9. Add four tablespoons of icing sugar to a mug and squeeze the juice of one lemon into it.
10. Smooth fondant icing over the top and place cake in the fridge to set the icing.
11. Serve to a very suprised Dearly Beloved who thought his cake days were a thing of the past.

I’m off out for a big walk now and if Blogger will let me on tomorrow; I’ll be back tomorrow,

Until then,

Love Froogs xxx