Ditch your credit card for the month of November ~ week 2 down!

I had an email from one of my credit cards, yes I have 2...and guess what it said....you have a balance of $0.00!!! Hallelujah!!! This my dear friends is a new thing for me.  I usually start paying down the credit card when I get that first notification.  I'm so happy I've done this and hopefully broken the vicious cycle I was in.  And for the record, its the same for the other credit card, zero!!  

You can read more about the challenge here and here.  But please don't think its too late, there is still 19 days left of November, and if you stopped using your credit card as of now, you will definately still make an impact.  What are you waiting for?

Would you consider chopping up a card?  I'm not cured of that yet, but stranger things have happened.  I still haven't been into Coles or Woolies since the  break up with the supermarket challenge back in October and that for me is incredible.  I haven't missed it either.

If you have been playing along with me, how are you coping? Are you surprised at being more aware of what your actual temptations are? 

Ciao, Jan

these nachos are making me thirsty

My hubby came in from the garden the other day and said"We've been chilli-napped, someone has taken my habanero chilli seedling!"  Now I knew this wasn't possible but I humored him. "Really darl, why didn't they take the other 9 tomato and chilli seedlings then, you must have put him somewhere." Always the voice of reason, I am.  There is only one thing stopping robbers in our house and its a powered roller door and 10 metre fences, I didn't think anyone was that desperate for some burning love.

Scratching his head he headed back outside...minutes later he returned with a chewed up seedling punnet.  The bloody dog ate it! Lucky there wasn't any fruit on that seedling or we would have heard about it!!  I must stand up for my boy Magic, it seems he was only wanting to nor on the plastic, I found the seedling the next day, a little worse for wear but salvagable.  So he's back in the good books, but he better lay low for a few days.

All this chilli talk gave me a nachos craving, that and a massive amount of coriander that was going to seed and needed using up.  Now, I hate to blow my own trumpet, but these nachos would have to be the yummiest I've ever tasted.  These Mission corn chips (they are not paying me to say this...worst luck!) are fantastic, the lime and chilli even better.  Crisp, crunchy and flavour packed.  We, as a family, haven't had nachos in, well forever.  They are normally too high in cheese and I really don't like too much grease and lets face it, there have been so many Mexican sins created in kitchens~too much sour cream, cheese, refried beans to cause reflux, but I couldn't resist trying nachos with these chippies.

  The secret, I think, is to having a good splattering of cheese, is to mix the grated cheese of your choice(I used a blend of tasty and parmesan) with some good tomato passatta and create the nachos in thin layers, flicking the cheesy tomatoey concoction over it. 

                           

Teamed with this zingy, flavour packed salsa, you will be transported to 

Meh-zi-coh in no time flat! The salsa is just a perfectly ripe avocado diced, 1/2 a red onion very finely diced, a small handful of fresh coriander and mint finely chopped, 1 birdseye chilli or a few dashes of Tabasco sauce (I swore I had some in the pantry but alas....) a good squeeze of lemon, salt and pepper and give it a nice mix.  Test for seasoning don't forget.

Ah-mazing...I couldn't wait for them to come out of the oven, the chips were begging to be dipped in that zingy salsa.  The nachos only need 10-15 minutes on 180c, but I  had to make sure it tasted ok of course!  Couldn't poison the family!  My daughter had her's with just mashed avocado and lemon,  which is a pretty good start and its green!

Do you have a favourite Mexican dish that your family loves?  Do you grow your own chillis? I can't wait for summer to make our super duper hot chilli sauce!

Ciao, Jan

My fridge uncovered....and a legendary tale

A few other blogs are participating in showing off the contents of their fridges. This really appeals to me as I'm a foodie and who isn't a nosey parker underneath it all.  I use to love that part of the Sunday Magazine that was a look in someone famous' shopping basket.  I couldn't wait to read what they had going on, I wonder if their baskets were edited?....that gives me an idea for another time!  So here is my fridge, no editing, no secret clean up, as it was as of 5.30pm on Wednesday.... 

Ok so, top shelf above  from left to right~ my favourite French Jam, my homemade chutney, the best greek yoghurt, natural yoghurt, up the back peanut butter, ezy sauce(used in the chutney), school lunches yoghurt, at the back meredith goats cheese, green olives, and lemons/avocado/apples/oranges

Next shelf from left to right~Tap King (contains boags premium, hubbies hooked), hummus, googie eggs, water, cat food and yakult.

Tops shelf above from left to right~dog bones and behind that is cooked pasta/rice with grated carrot/zucchini for the pooch, dairy farmers oats express(my daughter is never up for much for breakfast so I figure one of these are great in the car or on the walk to school every now and then) Water, dog/cat mince (ok, my animals are spoilt), and red bull (I LOATHE these but I'm married to a shift worker who hates coffee, who am I to complain).

Next shelf down from left to right~bacon, cheese, chicken meat for lunches, Yummi's beetroot dip (my non guilty pleasure) and butter.

Vegie crisper above~lots of plastic!! pumpkin, spring onions and carrots from the shops, home grown broad beans, silverbeet, spinach, peas, rocket, beetroots, baby carrots.  I feel better knowing I at least re-use some of these bags...but I really could do better.

In the door from top to bottom~more butter, a sneaky freddo frog, a bit of onion, ham, cream cheese, fetta, homemade chilli sauce, mustard, a friend's mum's green tomato pickles, more chilli sauce, balsamic glaze and chilli & garlic marinated local fetta, filtered water, oj, soy milk, full cream milk, pinot gris (mine!), tamari, another friends pickles(I love a good swap), oyster sauce, white rice wine vinegar, sweet chilli sauce, tomato sauce, free range egg mayo, lemon juice and a friends green olives.

Thats it! Any surprises? 
So tell me my foodie friends, is there anything you want to know what I make or cook in particular with an ingredient?  

Are there any recipes you'd like me to make or try and create a healthy spin on it?

I must admit I feel a bit silly doing this post, but I'd be interested to see yours!!  If you are a fellow blogger, do a post and let me know.  I'd love to have a sticky beak!!

I love this type of voyeurism.  I'm afraid to say I love looking into other peoples shopping trolleys as we wait in line at the deli or while waiting in line to pay for our loot.  In my teens I worked at Super Kmart as a check out chick.  I didn't realise my fetish at the time, but I really loved that job!! I loved perfectly scanning and packing peoples groceries and at that young age I understood the importance of putting the eggs in a separate bag, or not putting the meat in with the laundry powder, it came naturally to me.  

When I was offered a full time job in the pay office, something told me to back away.  I signed up for a Chef's apprenticeship in Melbourne instead.  I'm not sure I've let out that little tit bit out to you my readers before, but there it is, I am a trained Chef.  

I trained in the early 90's and to be honest it was before the food revolution of the late 90's and long before the likes of Jamie Oliver, Masterchef or my kitchen rules.  It was a job and it sounded cool, working for an airline.  My parents were certainly impressed.  So I headed off to the big smoke at the ripe old age of 17, naive, green, and wet around the ears but I was so eager and excited, itching to get there.  I worked for what was then Australian Airlines, soon to become Qantas. Not anything as extravegant as cooking on the planes, rather in a large catering centre that bosted over 300 chefs.  There was 6 apprentices in each year level and the old school hierachy was rith.  Don't mess with the executive sous chef and it didn't take me long to realise you only call them all chef.  It was like working on a cooking production line. For the first year I'd spend a whole day piping butters and only butters for all those lucky to be travelling first class, or finely slicing capsicums, boxes and boxes of them, or cooking 50 litres of bechamel sauce to make the hugest lasagnas you've ever imagined.  I was a julienne machine by the end of it. I loved it.  I stayed for my whole 4 year apprenticeship but then we were made move on.  Probably a blessing as I could have still been there it was such a comfortable money pit for a qualified chef, working shift work but getting 90% off air travel and a very healthy pay check.  But it was hardly the heat of the kitchen.  

I did work my way into that heat though, and the speed and pressure that comes with it came easily to me. With my meticulous mis en place and attention to detail, it soon earned me a head chef position but back in my home town.  Fast forward many years later I was working in a busy, popular cafe with over 200 items on the menu, opened breakfast, lunch and dinner, 7 days a week 7am-10pm and I was burnt out and miserable.  I stayed in hospitality but changed roles, to front of house, another passion of mine, but that is a story for another day.  I haven't 'cheffed' for a living for over 15 years, so I hardly call myself one these days.  I like to think it just gave me some good skills that makes my time now in the kitchen easier.  Nor did I have the passion that I now have for food.  Working in kitchens for a living is hard, hard graft.  Its long hours, usually high pressure and not always well paying.  I admire anyone who seeks out this profession but also cringe when I hear of yet another person with no hospitality experience buying a cafe or restaurant thinking it will be a sinch.

See, get me started and I can't stop.......

Ciao, Jan

Anzac slice

I'm afraid I wasn't very well organised on Monday to deliver this post on Remembrance day, forgive me?  Better late than never I say!  Although I hate being late and unorganised so I won't make a habit of it.  I know its not Anzac day but its a remembrance of people who lost their lives in the war, and I love making this slice and its the thought that counts.

I love simple but rewarding, tasty dishes and this slice takes the cake. (Pardon the pun).  Less mucking round than making the bikkies, its one of those slices that you probably have all the ingredients in your pantry and can put together with ease.  It is also very unforgiving as you can substitute things easily.  Don't like almonds, use macadamias or walnuts.  I think it would make a perfect base for a cheesecake, just making it thinner, and I think it would work a treat. I've also added some healthy options, so it isn't as much of a guilty pleasure.  Take them or leave them, I'll let you decide.

Anzac slice

1 1/4 cups of plain flour, sifted, I used orgainic (do I get a medal?)

1 cup rolled oats (not instant), I used 1/4 cup oats and 3/4 cup of triticale flakes* 

1 cup raw sugar, I used brown sugar but you could also use 3/4 cup of dark or light agave syrup as a substitute (you use around 20% less agave to the sugar amount)

1 cup shredded coconut, I used 1/2 shredded and 1/2 desiccated as that's what I had

1/2 cup chopped raw almonds, lightly toasted, I omitted the nuts (much to my nut obsessions disgrace) as this slice is destined to school and they have a nut free zone 

125 g butter, chopped, I used organic

2 tbsp golden syrup, I substituted half the golden syrup for dark agave syrup

1 tsp bicarb soda

1 tbsp boiling water, out of the kettle

1. Preheat your oven to 160c conventional, or 140c fan forced.  Grease and line a slice tin, proper size is 28cm x 18cm x 3cm but I'm being a rebel and just using what I have which probably isn't far off the mark.

Here's how to line a slice tin with ease.  Spray tin with cooking spray or grease lightly with butter or oil.  Cut a length of baking paper that is just larger than the tin, around 2-3cm over the sides.  With scissors, cut into each corner around 5-6cms, place into tin.  The cooking spray makes the paper stick and the cuts help form the corners.

2. Combine flour, oats, sugar, coconut and nuts in a large bowl.  Make sure there are no lumps of brown sugar if you are using that.  Put the butter and golden syrup in a saucepan and heat gently until melted.  I use a Pyrex glass jug to do this in the microwave at high power for 1 minute. Give it a good stir to make sure they are well combined.

3.  Combine the bicarb with the boiling water in a bowl and mix, it will fizz up.  Add this to the butter mixture and stir to combine.  Pour onto the flour mixture and mix together well.  You need to make sure all the flour mixture is well coated in the butter, no dry bits.

4.  Press mixture into prepared tin, using the back of a spoon will do the trick.  You want it evenly spread.  Bake for 25 minutes or until golden.  Cool in pan.  Put the whole tray onto a wire rack which will speed up the cooling process as the bottom of the tray can have air circulated under it. Cut into pieces.

*Triticale flakes are rolled wholegrain flakes. It is a cross between wheat and rye and it contains less gluten than normal wheat. It is loaded with lots of protein, fiber, magnesium and folate, so a super food. I love it sprinkled on  yoghurt & fresh fruit for breakfast instead of processed cereal, along with a tablespoon of chia seeds and a nut or two, its a healthy way to start the day or a dessert with a twist.  This bag of 500g was around $3 so its not expensive which is a bonus!

So a healthy spin on a classic!  I hope you enjoy it.  

If you are really looking for something to do with your hands, or are blessed with a craft gene, why not have a look at the link here to the 5,000 poppies project.  Its a tribute to the Anzacs that is taking place in 2015 to commemorate the centennial year.  If you follow the links, you can get the pattern to knit a poppie or 3, or you can crochet, sew or felt them in any shade of red that tickles your fancy.  Have a read to find out the rest! I've started mine, I'm aiming for at least 3, two for the grandfathers of mine that served in each of the wars and one for my hubbies Uncle, buried in Belgium at Tyne Cot cemetery.  Lest we forget.

Ciao, Jan

The simple joy of honey joys

I did some baking for a friend who's daughter is gluten & dairy free for a few weeks to work out some possible causes to a health issue.  I made these simple honey joys, substituting the butter for olive oil.  To be honest, the olive oil didn't hit the mark I was after but they worked and were fine, so if you want a gluten free/dairy free verstion I'd use copha as I had to pour some of the oil off once they had set.  Aldi have gluten free cornflakes and many other gluten free products as well as a growing range of organic products, I love Aldi!

All you need to do is this:

Preheat oven to 150c

measure out:

4 cups of cornflakes~I used gluten free ones but you can use normal of course

1/4 cup of caster sugar

3/4 cup butter or a substitute like copha or coconut oil

1 tbsp honey

1 tbsp golden syrup

Line 12 capacity muffin tray with patty pans or use these ones like these pretty pink ones on a baking tray.

Heat all ingredients apart from the cornflakes in a saucepan until bubbly.  

Put the cornflakes into a large bowl, and pour over the honey goodness and stir until all coated.

Place mix into patty pans. Some suggest this mixture fills 24 patty pans but I beg to differ.  They must have small eaters in their family!

Bake for 10 minutes and allow to cool.

I just adore these. Not just because they can be banged together in minutes but for the crunchy sweet goodness.  I think next time I will add a pinch of salt to create a salty caramel type.  How long since you had a Honey Joy? Give them a go! 

Ciao, Jan

A recharge in the country

An invitation to a friends house in the country is too good to refuse.  A chance to catch up, recharge and eat with dear friends.

What a sandwich! My homemade bread slathered with butter, pan fried leftover stuffed chicken, avocado, herb and cos....and a wine of course....you don't have to leave home to have a wonderful foodie experience born out of whats in the fridge

I love this picture my friend snapped of me setting the scene for my blog photos....

Full to pussies bow...I just adore this dinner set, it was my friends mothers that was brought for her glory box over 50 years ago....I desperately want one!

I taught my friend to make the awesome no knead bread with great success.  I've said it before and I'll say it again, that recipe never fails! 

Moo!

Barkly

This old wheelbarrow made by my friends grandfather out spud boxes

The historic dry stone walls of the Stoney Rises in the Corangamite region, built to last.  They are over 100 years old and are a beautiful sight.  Made from volcanic basalt rocks that covered the area, the rocks were put to good use to one clear the land and two build the fences.

                                                

and there was lots of time for this.

Home now back to our routine and the day to day chores that make this life. A bit of time away always makes me happy to be home and appreciate what we have.  What do you do to recharge your batteries?

Ciao, Jan

week one done and dusted of the ditch your credit card challenge

Week one down and i haven't touched the credit cards.  I've used my visa debit card but that is using my savings account.  I didn't even need it to order the loo paper as I could use paypal so I'm sticking to the rules! 

How did you go?  You either did or you didn't, you are either scared or not scared.  If you did take the challenge up, pay some of that money onto your credit card today to help avoid paying any interest.  Interest just makes that bargain you just can't live without expensive, or that must have luxury item gold plated.  We have become so self absorbed in the belief that we are owed these items, we deserve them, we work hard for them.  Pfft, we've taken the marketing line hook line and sinker. Here's another thought for you: When was the last time you actually layby'ed something? Remember layby? It still is available you know. 

I'm aiming to have nothing on my credit card at the end of this month which is very unusual for me.  As I said last week, I always pay off my monthly balance but it often creates a vicious cycle of paying down so much and leaving us with less money to use in that pay period and so the cycle continues.  But not any more. 

Credit cards are not there to make life easier for us (although if used wisely they do). They are a wolf in sheeps clothing. They are there because the banks and credit card companies want us to use them and grab a big amount of interest off you.  It's not just the vulnerable, poor,  or ill informed that get sucked in to this trap.  Its also the educated, the middle class or just plain greedy that end up with credit card debt.  Each to there own but how are you sleeping at night?

So if you haven't taken up the challenge yet, its not too late to start.  Just START!!! 

This new book and series of Jamie Oliver's is well and truly on my radar for obvious reasons, its on my Christmas present list from a family member. Normally I'd just go and put it on credit but I can wait until then for it.

I wish with all my heart you take me up on this offer and would love to hear from you if you do.  I just want you to wake up and smell the BS really and to get out of financial trouble as every little bit helps.

Ciao, Jan