I am going into hospital to get a fairly small procedure done. It’s not the procedure I’m fretting about (maybe a little) it’s the post-procedure recovery.
I had severe carpal tunnel syndrome when I was pregnant which is lingering and stopping me enjoying life to the full so I have opted for the op…
I will have no use of my hands for a while after the procedure and will therefore need lots of help from family to look after my own little family while I’m recovering. However, not wanting to be a complete burden and leaving my family high and dry, I have been preparing meals for us all for the time I will be incapacitated.
I did several meals in one go so they had to be quick to make and easily frozen for later munching.
Being prepared is definitely the secret to being able able to make home cooked meals rather than using shop bought food for your family. Although processed food has its place, I don’t regret the time I spend in the kitchen making Harris meals from scratch.
Here is the recipes for the meals I cooked this week. (Some are already in the blog). I warn you, these are rough recipes as they were done off the top of my head and hardly anything was measured.
Curried lentil pie
1 large parsnip, diced
5 shallots, finely chopped
2 carrots, diced
1 teaspoon each of ground cumin, coriander and curry powder
2 cloves garlic
1 cup of green lentils
600ml veg stock
1 large potato and 1 large sweet potato
Fry the shallots and finely chopped garlic until soft. Add the parsnips and carrots and cook for around 5 minutes and then add the spices and stir around for another 5 mins. Add the stock and some pepper to taste. Allow to simmer for 35-40 minutes or until the lentils are cooked and stock is almost absorbed into the mixture. Whilst waiting for the lentil mix to cook, boil the tatties and roughly mash them with a fork adding a little olive oil and season to taste.
Make into a pie…put the lentil mix in an oven proof dish and top with the potato mixture.
You can either bake in the oven as it is for 40 minutes at 200c or, as I did here, cool it and stick it in the freezer for using later. Remember and defrost fully before cooking.
I made lentil soup – which you can find elsewhere in my blog.
I made the kiddy korma. I made it slightly different though. Since Harris is less of a baby and more toddler now, I added rice and, as instead of at the end, I added diced sweet potato at the beginning of the cooking with the other veg. Using the same korma recipe, just add 1/4 cup of rinsed white rice to the cooking process after the lentils have been added and an extra 1/4 cup of water.
Thai style Risotto
Risotto is one of Harris’s (and mine) favourites so I was super stoked at making this tasty and creamy risotto…
100g risotto rice
1 clove garlic
1/2 tin of coconut milk
500ml stock (i used 1/2 a cube)
7 or 8 chestnut mushrooms
4 shallots or 1 onion
1/2 large courgette or 1 small courgette
1/4 cup frozen peas
Juice of 1 lime
Cook the shallots and garlic in a little oil and add the mushrooms and courgette – cook for about 5 minutes and add the rice. Stir in a little more oil if needed and cook until the rice looks all nice and shiny (just a few minutes). Make up the stock and add the coconut milk to it. Start adding the milk and stock liquid to the rice and veg, a little at a time until it’s absorbed and repeat and repeat again until the liquid is used up and soaked up by the rice – make sure the mixture doesn’t dry out though, you want it creamy. Right at the end of the cooking process, add the peas and squeeze in the lime juice. Leave to sit off the heat with a lid on for a few minutes and then serve.
I have loads more to share with you lovely people but I have to stop now and will be back in a few weeks when I can type again. In the meantime, try cooking something new and if you need any help or have any questions about my recipes please drop me a note and ask! Would love to hear from you.