dicky & debbie.com

This variation on a vegetarian lentil soup I found on Nigella Lawsons’ forums and it was posted by someone with the moniker Aussiefifikins.

Ingredients

2 large onions, chopped
1/4 cup olive oil
4 garlic cloves, crushed
6 celery stalks, chopped
3 carrots chopped
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme, fresh if possible
3 cups water
5 cups chicken or vegetable stock
2 bay leaves
3 teaspoon brown sugar
2 cans chopped Italian tomatoes
2 cups lentils, rinsed
1/2 cup dry sherry

Method

In a large stock pot, heat the oil and soften the onions without browning.

Add the garlic, celery and carrot, covering and cook for 10-15 minutes until softened.

Add everything else and simmer for 2 hours.

The great thing about a quiche in a bag for the Once A Month Cooking is that it is so eay to dress up with a salad, you can have it hot, have it cold, have a chunk for lunch the next day.

The ingredients can be varied according to taste.  Try asparagus and mushroom, sausage and spinach, ham and cheese, just make sure you label them correctly.

Ingredients

1 cup cooked sausage or diced ham (Optional) 
300 gram frozen package chopped spinach or broccoli, thawed a little and broken up. 
1 cup cheddar cheese 
1 small onion chopped 
2 cups milk 
4 eggs 
1/2 cup flour 
2 tsp. baking powder 

Method

Mix eggs, milk, flour and baking powder with a wisk or mixer until well incorporated. Add meat, veggies, cheese and onion. Pour into a freezer bag. Freeze. To cook, thaw bag, squish the bag well a few times to incorporate the ingredients. Pour into a pie plate sprayed with non stick spray. Bake at 180°C for 35-40 minutes until set.