“Egg Cake” AKA Baked Omelet.

Jon’s expert analyses of these was “they are egg cakes” and that they were good with beans or salad, but he preferred them hot to cold. They’re a little based off spanish tortilla, only more layers and a bit slower and lazier for the cooking process.

No pictures because I kind of forgot them.

Ingredients:

  • 8 eggs
  • 1/2 cup milk
  • 150g potatoes
  • 100g broccoli
  • 100g bacon
  • 1 sweet onion
  • 1 bell pepper
  • 1tbsp smoked paprika
  • 1 crushed or minced garlic clove
  • 1tsp black pepper
  • 1tsp salt – this may be a bit low for people who aren’t on restricted sodium!
  • dash of worcestershire sauce

Utensils:

  • chopping board and knife
  • small pot for boiling
  • pop-base cake tin, either greased, lined or nonstick, ours is about 4″ deep and 20″ across

Recipe:

  1. Wash and chop the potatoes and broccoli with a pinch of salt. Boil until fork-tender, but not too solid. Set aside to cool.
  2. Preheat the oven to 160C.
  3. Whisk the eggs with the milk and seasonings.
  4. Finely dice the bacon, bell pepper and onion. Sprinkle across the base of the tin.
  5. Add a layer of now-cool potatoes and broccoli.
  6. Give the eggs a final stir and pour over the vegetables.
  7. Bake in the oven until a skewer comes out clean and it no longer jiggles.
  8. Cool completely before reheating or serving cold.

The first beauty of this is that you can mix and match the fillers. As a rule of thumb: nonsweet fruits and scallions go in raw, starches are to be used sparsely and precooked, brassicas are to be precooked, cured meats and beef go in raw, seasoned and finely chopped, white meats and uncured pork need precooking.

The second beauty is that your total time used is around 5 minutes of chopping things, 5 whisking and 5 layering. The rest is all largely unsupervised.

A quality, high-protein, portable food you can make quickly and adjusted to your needs. I think it’s pretty awesome, anyway.

TTFN and Happy Hunting!

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

FitFriday, FatFriday X. Carbs it is.

Baby.

Went to see the consultant and the look on his face basically said “why have they sent her here if she’s managing it herself?” So now I’m back with my midwife full time. 😀

Starting to see a bit of a poke that isn’t just fat now, so it seems the bump is hardening. Still have hardly gained weight although I’m at 14.5 weeks, though, so I need to keep an eye on that and if I don’t gain after another week or two I’ll see what the midwife recommends.

Also had an awful blood sugar crash. Fortunately from working with people who have diabetes I worked out what it was, and now I can recognize one coming on and have some fruit or juice or a sweet, but the first one was a shock. If you start feeling a little numb in the legs and then sick: go sit down and if you get dizzy have some sugar. When they run through it feels like you just stepped out of an ice bath: cold sweat everywhere, sick, cramped and shaky for ages.

On a final good note, no other symptoms that have hurt or bothered me. So my tally is: motion sickness on long car trips, a torn ab muscle, aversion to mussels and a single blood sugar crash. Doing pretty good on my goal to having a peasant-girl style pregnancy and just keeping going until baby arrives.

Diet.

Diet has changed a bit. Higher carbs split down through the day, especially in the morning and night, to prevent crashes. Which naturally means my fat intake has to go down and my protein has to go up to balance calories, insulin and appetite. Not that I’m minding, right in the middle of stone fruit season and with almost infinite jam and pie fillings to use up!

Weights.

Missed for a couple of days due to the crash, but before that I was still making steady progress. First session post-sugar-crash should be about… now.

TTFN and Happy Hunting!

Proteiny Low-Carb Tart Base.

I do get a few requests here and there to post more low-carb and high-protein foods. Ultimately, our diet is pretty low-carb, but the recipes aren’t much fun because there are only so many ways to say “vegetable omelette”, “avocado and egg salad” or “mince in wine sauce”.

BUT sometimes I do get a bit crazier with our proteins. So here’s a proteiny low-carb base for tarts. Can be made for savoury or sweet dishes, and used to lower the GI of open pies.

Ingredients:

Makes 1 thick or 2 thin 12 inch diameter bases.

  • 1 cup brazils
  • 1 cup walnuts
  • 3 eggs
  • 2tbsp peanut butter
  • 2tbsp flour
  • flavourings as desired

Utensils:

  • chopping board and knife (or food processor]
  • mixing bowl and fork
  • greased or nonstick baking tray

Recipe:

  1. Preheat the oven to 200C.
  2. Finely dice the brazils and walnuts.
  3. Mix in the other ingredients until a thick paste is formed.
  4. Pat into the bottom of the tray.
  5. Bake at 200C for 5-10 minutes.
  6. Cool.
  7. Use as a pie base.

We used ours with a filling of stewed rhubarb, apple and bananas, so not a low-carb result, but would be pretty cool with a ham and cheese filling, or a tuna bake filling too!

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For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

I accidentally made cheese!

Yeah, apparently you can do that. Was trying to rescue some milk by making white sauce. It hadn’t soured or anything yet, it was just starting to curdle. So I put it on to boil and hoped it would blend out, as it sometimes does.

Well, the curds and the whey split completely. I left it on the side to cool before throwing it away. But then I tasted a curd. It was lovely! Salted them, wrapped them in cheesecloth and strained them until they formed a round ball. Cheese. 😀

In celebration, here is a recipe for some awesome cauliflower and potato cheese which you can top with your own cheese curds.

Ingredients.

  • 300g potato
  • 500g cauliflower
  • 1l milk
  • 150g flour
  • 100g butter
  • 300g cheese
  • 1tbsp worcestershire sauce
  • 1 tbsp soy sauce
  • 1tbsp salt
  • 1tsp smoked paprika
  • 1tsp black pepper

Utensils.

  • chopping board and knife
  • large pot, stirring spoon
  • another large pot
  • small pot, stirring spoon

Recipe.

  1. Split the milk in half. Put each half into one of the large pots and begin to simmer.
  2. Chop the potatoes and place them in the bottom of one put of milk.
  3. Chop the cauliflower and add on top of the potatoes in the milk. Make sure the leaves are at the very top and bits of stem are with the potatoes.
  4. Salt the mix, cover and keep simmering until tender.
  5. In the small pot, melt the butter and slowly mix in the flour.
  6. Chop the cheese.
  7. Add the other half of the milk to the butter mix, the cheese, the paprika, the soy sauce, the pepper and the worcertershire sauce.
  8. Once blended, pour into the cauliflower and potatoes.
  9. Do not overcook! I disintegrated my cauliflower into the cheese last time. 😦 More fondue than cauli cheese. Tasted good though.
  10. Crumble fresh cheese on top and, if you like, bake in the oven for a bit before serving.

And that’s one of the things I served at the last meatfeast. Add more cauliflower and no potatoes for low carb. Use low fat milk and a reduced amount of low fat cheese for low fat. Remove the salt and halve the soy sauce for lower salt. Swap the worcestershire sauce for a drop of vegemite or veg stock, the cheese for mozzarisella and the milk for sweetened almond milk for vegan, lacto-free or paleo. Simples!

What is the weirdest thing to happen in your kitchen?

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

FitFriday, FatFriday, VII. Weights reshuffled again.

TTC.

Still waiting and hoping. Cross your fingers for us!

Diet.

Looking pretty great. Waist nicely flat. Breakfasts have been largely small, lunches have been carbier, but lighter in calories, and dinners have been plenty of protein with a bit of fat and a bit of carbs.

Down to one coffee a day, the odd bit of chocolate. Since getting some ear plugs I have been sleeping deeper too, so I may not even need a caffeinated morning coffee!

Weights.

Keeping on top of them and, due to TTC, I’m on a routine that’s mirrored, to allow daily exercise. Rather than just doing squats one day and having a day off, the second day I will double down on the squats by doing high rep work. This increases time under tension, further breaks down the muscle tissue, promotes growth and density, without overloading the body.

Day 1: 36kg incline 4×4. Day 2: pushups or 2×12 at a lower weight.

Day 3: 57.5kg squats 4×4, 6kg biceps 4×4. Day 4: 12kg kettlebell squats 2×20.

Day 5: 37.5kg rows 4×4, 3.5kg triceps 2×12. Day 6: Lighter rows 2×12.

We will soon be upgrading the 4×4 to 6×4.

Fat Friday.

On the not so good side, I have recently been having more and more for breakfast, especially in the fat department. I think this reflects that I am too hungry for a light carb breakfast, and I will be working on getting more protein in the morning. I had a slice of cake over the past week or two, so on the carb front I have been quite good. 😀

How did your week in fitness go?

Fit Fiday, Fat Friday VI. Off the wagon, on the wagon.

TTC.

Seems I am not a hermaphrodite, although much more cannot be said yet. Here’s hoping. 😀

Weights.

A lot of garden work needs doing right now, so we’ve moved my weights onto a day-on-day off session. The order looks like this:

Day on: main weights session.

Day off: yoga during the day, light or bodyweight version of the main session.

Most days: shearing, digging, hoeing, carrying things in the garden.

2-3 times a day: run the dog in the garden.

Diet.
Not too bad, not as good as I would like. Gained some excess fat so just making sure I get no more calories than I need and fasting in the mornings, which is nice and keeps me focused.

FatFriday.

That said, I have been eating a few more sweet things and wheaty things, which may explain the issues I’ve had with fat and water weight. Been eating much more cleanly the past few days, lots of vegetables and lean protein.

How did your week in fitness go?

Curry Trio: Basa Satay, Hummus Dahl, Saag Aloo.

Quick, tasty, go well together for an impressive meal.

Basa Satay.

Ingredients:

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  • 500g basa filets
  • 200g coconut milk
  • 200g peanut butter
  • 1 red onion, roughly chopped
  • 5 cloves of garlic, thinly sliced
  • 2tbsp soy sauce
  • 1tbsp worcestershire sauce
  • 1tbsp lemon juice
  • 1tbsp chopped cilantro
  • 1tsp turmeric
  • 1tsp ginger
  • 1/2tsp smoked paprika

Utensils:

  • chopping board and knife
  • poultry shears
  • large pan with a bit of butter or oil in the base

Recipe:

  1. Chop the onions and garlic.
  2. Place all the ingredients except the fish into the pan.
  3. Heat slowly and stir until everything is combined.
  4. Cook on a low heat until the onion is clear.
  5. Chop thebasa with the shears and add to the sauce.
  6. Simmer until cooked through.

Saag Aloo.

Ingredients:

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  • 400g potatoes
  • 2 cups spinach
  • 2 red onions
  • 2 heads of garlic
  • 100g butter
  • 1tsp coriander
  • 1tsp turmeric
  • 1tsp powdered ginger
  • 1tsp chopped ginger
  • 1/2tsp smoked paprika
  • 1/2tsp cayenne pepper
  • 1/2tsp salt
  • 1/2tsp mustard grain or whole grain mustard

Utensils:

  • chopping board and knife
  • small pot
  • frying pan

Recipe:

  1. Chop the onions and garlic finely. Combine with everything except the potatoes and spinach.
  2. Chop the potatoes 1cm thick and boil until just tender, but not cooked through.
  3. Heat the onion mix until the onions are clear. Add the potatoes and stir in thoroughly.
  4. Cook on a high heat until the potatoes are cooked through.
  5. Wilt in the spinach.

Hummus Dahl.

Ingredients:

  • 200g dried lentils
  • 1tbsp tahini
  • 1tbsp soy sauce

Utensils:

  • a small pot

Recipe:

  1. Put the lentils in boiling water that hardly covers them with the soy.
  2. Boil until the lentils absorb all the water. If they are not very soft, add a bit more boiling water and continue cooking.
  3. Once cooked, put to one side to cool down.
  4. Once warm, stir in the tahini.

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Yum!

TTFN and Happy Hunting!

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.