Frugal Friday - Spicy Carrot and Lentil Soup

This one is not really frugal enough but is delicious.

Spicy Carrot and Lentil Soup

Ingredients:
1 cup of Red Lentils (washed)
1 medium Onion (finely chopped)
2 cloves of Garlic (finely chopped)
1 Red Pepper (finely chopped)
3 Carrots (finely cubed)
1 tin of Chopped Tomatoes
1 teaspoon Spanish Smoked Paprika
Half teaspoon Cayenne Pepper
Half teaspoon Black Pepper
Half teaspoon Ground Coriander
1.5 Pints Swiss Marigold Vegetable Stock
1 tablespoon Olive Oil
200g Cubed Pancetta (or some Smoked Bacon Rashers, very trimmed)

Method:
If you are using Pancetta, first fry it off in the pan in its own fat, then remove and drain off the fat. Then add a little olive oil and cook the Onion, Red Pepper, Garlic and Carrots until the Onion is transparent and the Carrot is beginning to soften.

Add the dried spices and ensure that everything is nicely coated, and then stir in the Red Lentils and add the Chopped Tomatoes. Mix the ingredients, and when it’s up to temperature, add the stock and bring to a simmer. If you are using Bacon, you should add it to the soup at this point so that it cooks with the Lentils. Simmer for about 30 minutes until the lentils are cooked. Finally, puree half the soup before serving. If the soup is too thick for your liking, add a little more stock.

Found on www.icookfood.com.

Tested and tasted by me.

Frugal Friday - Crispy Potatoes

A great companion dish to go with home made chicken nuggets - or a meal on its own for a family of four.

Ingredients
1.2kg King Edward or pontiac potatoes (or whatever else is cheap or can be dug up if you live near a farmer), peeled, thinly sliced
80ml (1/3 cup) extra virgin olive oil (can substitute lard if cheaper)
2 garlic cloves, crushed (onions if cheaper)
1 lemon, juiced (only 9 cents at Island Markets - bargain!)

Method
Preheat oven to 180°C. Grease a large baking dish with olive oil.
Place potato, oil, garlic, juice and seasoning in a large bowl, toss to combine. Layer potato in the dish (don't make layers too deep, as potato won't become crispy). Bake for about 45 minutes, turning halfway through cooking, until golden.

Cheap and delicious!

Time to get the crockpot out again

Now that it's getting cold I have been having great fun with my crockpot.

Here is a great recipe for Crockpot Porridge

• 2 cups milk
• 1/4 cup brown sugar
• 1 T. butter, melted
• 1/4 t. salt
• ½ t. cinnamon
• 1 cup rolled oats
• 1 cup finely chopped apple
• ½ cup raisins and/or dates
• ½ cup chopped walnuts or almonds

Grease or spray the inside of the crockpot. Put ingredients inside and mix well. Cover and turn on low heat. Cook overnight or 8-9 hours. Stir before serving. Makes 4 cups.

I tend to save money by leaving out everything but the milk and oats.

Self sufficiency

So far, so good in the garden. I have only planted corn and tomatoes so it may be a bit difficult to live entirely off these. I will have to search for some frugal recipes that use these ingredients.

Everything is growing well and the corn ears are getting bigger and the tomatoes aren't far off ripening. As I don't bother with water restrictions, they are all doing well. Let's hope the council never introduces water meters.