Another Sunday, another Meals of the week post. The post where I catch you up with all of the things which I have cooked for myself over the previous week. I may live on my own, but as you can see, I eat very well.
I love doing these meals of the week posts. I know that I, myself, on occasions need a bit of inspiration when it comes to meal planning and if I can help anyone to do that for themselves or their family that makes me very happy.
I try to keep everything as nutritious as possible, and I try to cook my own meals from scratch most of the time. Readymade food is usually not all that good for you, being loaded with salt, sugar and fat. I do not believe it is meant to be consumed on a regular business.
I, like many seniors, live within a budget so what I eat also has to fit within that structure. It is getting more and more difficult to do, but it can be done with a little bit of planning ahead.
This was not my usual week. I did not have dinner at my sister's this week and I ended up my week not being very well. As you will see I did eat soup three times, which really isn't normal for me. In any case it was all delicious and nutritious.
I think my favorite meal for the week was the Baked Bean Pie which I enjoyed on Monday. It was exceptionally delicious. So much so that here I am almost a week later thinking of it with great fondness.
These are my main meals, not my breakfasts and suppers. I eat my main meal at noon most of the time. (I don't like to go to bed with anything heavy on my stomach.) Breakfast will be something simple like a protein shake. I buy my protein powder here. They have loads of flavors. The Orange Cream Pop is my favorite. Sometimes I will have toast, and other times Oatmeal or my homemade granola. (Usually with some plain yogurt and fruit.)
My suppers will be very simple. Sometimes a salad and some fruit, sometimes a sandwich, occasionally soup, and sometimes a bowl of cereal and milk, or some cheese and crackers. Always eaten before six if possible. I will only ever eat a main meal at that time of day if I am eating out, entertaining, or being entertained.
In any case, here are the meals of the week I enjoyed over the past seven days! I hope you will be inspired to want to cook a few of them for yourself! Delicious, nutritious and economical for the most part!
SUNDAY, October 19th - Cheesy Tortilla Garlic Bread with Tomato Soup
I had a hospital appointment about an hour away at 9 a.m. Sunday morning and ended up not sleeping all Saturday night thinking about it. As a consequence, I was not feeling much up to cooking or going to my Sister's for Dinner on Sunday. I stayed home and sleepily made myself some Cheesy Tortilla Garlic Bread which I enjoyed with tomato soup because I couldn't really be asked to cook.
This is a great way to make garlic bread when you don't really have any bread in the house as well. It also lends itself beautifully to being gluten free by using gluten free tortillas. Quick. Easy. Delicious!
MONDAY, October 20th - Baked Bean Pie
This was a recipe I pulled out of my Big Blue Binder. I had been wanting to make it for a very long time. Its simple to make and economical. Baked beans, lightly seasoned with Worcestershire Sauce and Tabasco, topped with sauteed onions and cheese, with a puff pastry lid. Baked to crisp golden brown, bubbly, cheese perfection.
This was absolutely fabulous. I enjoyed a serving of it and took the remainder over to my daughter to enjoy. She thought it was delicious too. This went down a real treat with a mixed salad on the side. I would make this again!
TUESDAY, October 21st - Ground Beef & Barley Soup
I had Jenni coming over to do my toenails on Tuesday so I knew I wouldn't have a lot of time to do any heavy-duty cooking. This was another soup day. I had some servings of this delicious soup in the freezer, so I simply took one out and thawed it for my supper.
Using ground beef makes this old favorite a lot quicker to put together. There is no need to simmer chunks of beef for hours in order to tenderize it. This is beautifully loaded with bags of flavor, plenty of veggies, and of course hearty and nutritious barley!
Once again, I enjoyed it with some crusty bread. This was hearty, filling and delicious. Soup suppers in the autumn are one of my favorite things.
WEDNESDAY, October 22nd - Sweet & Spicy Chicken
Normally I might have gone out to supper with my father on Wednesday, but I really didn't feel like it this week. I stayed home and made myself some Sweet and Spicy Chicken instead. This is something that I used to make for my children quite often when they were growing up. I had not made it in a very long time. I did cut the recipe in half for myself, which gave me enough to enjoy on the night and some to enjoy cold over the next couple of days.
With only three simple ingredients, including the chicken thighs, this comes out tender, juicy and delicious each and every time. I love the flavor filled sticky coating on the chicken. It's just so tasty. It tastes like you spent hours making it, but really it takes very little effort to throw this simple dish together.
I enjoyed with some rice and a salad on the side and was very happy. The chicken was every bit as delicious as I remembered it being and steamed rice was the perfect thing to have with it. Baked potatoes with sour cream would also be good. I could have cooked a vegetable which would have been great, but I did have salad which needed using up! Another winner of a meal!
.JPG "Pork Steak with Mushroom Gravy")
THURSDAY, October 23rd - Pork Steak with Mushroom Gravy
I really don't eat red meat that often, but I had some pork steaks in the freezer that really needed using up and I was wanting something different. I made myself Pork Steak with Mushroom Gravy. Simply seasoned pork minute steaks, pan fried in a bit of butter and served with a rich homemade mushroom gravy. So delicious and such a simple thing to put together. Juicy and tender.
I enjoyed this along with a baked potato that I had thrown in the oven earlier in the day and a mix of vegetables on the side. Mashed potatoes would also be great with that delicious gravy!!
I sure enjoy the comfort food months.
FRIDAY, October 24th - Enchilada Casserole
I had some cheese that needed using up and this tasty recipe called for the exact cheeses that needed using. I also had some tortillas that were close to their sell by date. Enter, Enchilada Casserole. This is a simple recipe taken from a vintage recipe book. One of those ones that you used to be able to buy next to the cash registers in the grocery store. I always loved picking up those books as they were loaded with great ideas. This was one of them.
Simple cheese enchiladas. Tortillas dipped into a homemade enchilada sauce and filled with a tasty mix of two cheeses, onions, and sour cream. The remainder of the sauce is poured over top, and they are sprinkled with more cheese before baking to bubbly, gooey perfection. These were fabulous. Rich and delicious.
I made myself a cabbage salad to enjoy on the side. It was a brilliant combination. You could top these with your favorite enchilada toppings. Sour cream, spring onions, chopped olives and peppers, salsa, etc. I just had sour cream. It went well, but I was wishing I had some spring onions. I was too lazy to go to the store however.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
This vintage Poke and Pour Ginger Cake is rich, moist, and full of warm spice—perfect for cozy gatherings and nostalgic dessert cravings. Easy to make and irresistibly delicious!
I don't think there is anything that can make your house smell better or more inviting than a gingerbread cake baking in the oven. It just smells warm and delicious. Kind of like a Grandmotherly hug. The smell just seems to say, "Come on in, kick your shoes off and settle down. I'll put the kettle on!!"
There is something about the dropping temperatures in the Autumn and the impending holidays that just makes me want to bake everything gingerbread. How about you?
This ginger cake I am sharing with you today is similar to most gingerbread cakes in that it uses the same traditional spices and method of making, but where it differs is that I also boasts a sticky nut topping which gets applied when the cake is done. Holes are poked into the cake and then this is poured over top. It's returned to the oven for a few more minutes.
Some of that lush sweet and buttery topping is absorbed into the cake and the nuts get all toasty and crunchy.
- 1/2 cup (100g) soft light brown sugar, firmly packed
- 1/2 cup (140g) molasses
- 1/2 cup (120g) of vegetable oil
- 1/2 cup ((120ml) boiling water
- 1 1/2 cups (180g) plain, all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tsp powdered ginger
- 3/4tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 large egg
- 1/2 cup (100g) soft light brown sugar, firmly packed
- 1/4 cup (57g) butter
- 1/4 cup (38g) finely chopped nuts
- 2 TBS water
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch square baking tin and dust lightly with flour, shaking out any excess flour. (I used a really good quality nonstick pan and so it wasn't necessary to dust with any flour.)
- Whisk the sugar for the cake, molasses, oil and boiling water together in a large bowl until the sugar dissolves. (It takes about a minute or so to do this. I used a wire whisk.)
- Sift the flour over top along with the baking powder, soda, and spices Add the egg and beat everything together for about 3 minutes to combine. The batter should be smooth. Make sure you scrape up everything from the bottom. (Do not be tempted to over beat the cake.)
- Pour into the prepared pan. (You can tap it lightly on the countertop to remove any air bubbles if you wish.)
- Bake in the preheated oven for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, make the topping.
- Combine all of the topping ingredients in a small saucepan over low heat. Cook, stirring occasionally until the butter has melted. Keep warm. (Don't let it boil and do stir it occasionally to keep everything emulsified properly.)
- When the cake is baked remove from the oven. Pierce the top all over with the tines of a fork, taking care not to pierce right through to the bottom of the tin. (I did this at half inch intervals, first one way and then the other.)
- Carefully spoon the topping evenly over the top of the cake. (Do use a spoon to do this so that you can really get it even.)
- Return the cake to the oven for a further 10 minutes.
- Serve warm or cool. It's fabulous either way.
- This cake pairs beautifully with vanilla ice cream or whipped cream. If I was in the U.K. I would have no problems serving it with warm custard sauce or pouring cream.
- Do not over beat the cake as you will risk having a tough and rubbery cake. You want it to be a smooth batter, but do not go overboard.
- You can use any chopped nut for the topping that you like and enjoy. I used pecans today. Walnuts would also be very nice. I like to toast my nuts before using. 8 minutes on a baking tray in a moderate oven usually does the trick. Allow to cool before using.
- Do not be aggressive when poking the cake with the fork. You don't want to poke through all the way to the tin. Neither do you want to risk tearing the cake by making the pokes too close together. Half inch intervals one way and then the other is enough.
- Add finely chopped candied ginger or preserved ginger to the cake batter for even more flavor.
- Reheat leftover pieces of the cake in the microwave on high for 15 to 20 seconds to bring back that just baked texture and flavor perfection.
Poke and Pour Ginger Cake
Serve this delicious cake, slightly warm with some whipped cream or a scoop of vanilla ice cream on top. I guarantee nobody will be complaining. If gingerbread is a favorite thing, then you are really going to fall in love with this sticky topped gingerbread cake!
Ingredients
- 1/2 cup (100g) soft light brown sugar, firmly packed
- 1/2 cup (140g) molasses
- 1/2 cup (120g) of vegetable oil
- 1/2 cup ((120ml) boiling water
- 1 1/2 cups (180g) plain, all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tsp powdered ginger
- 3/4tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 large egg
- 1/2 cup (100g) soft light brown sugar, firmly packed
- 1/4 cup (57g) butter
- 1/4 cup (38g) finely chopped nuts
- 2 TBS water
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch square baking tin and dust lightly with flour, shaking out any excess flour.
- Whisk the sugar for the cake, molasses, oil and boiling water together in a large bowl until the sugar dissolves.
- Sift the flour over top along with the baking powder, soda, and spices Add the egg and beat everything together for about 3 minutes to combine. The batter should be smooth. Make sure you scrape up everything from the bottom.
- Pour into the prepared pan.
- Bake in the preheated oven for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, make the topping.
- Combine all of the topping ingredients in a small saucepan over low heat. Cook, stirring occasionally until the butter has melted. Keep warm.
- When the cake is baked remove from the oven. Pierce the top all over with the tines of a fork, taking care not to pierce right through to the bottom of the tin.
- Carefully spoon the topping evenly over the top of the cake.
- Return the cake to the oven for a further 10 minutes.
- Serve warm or cool. It's fabulous either way.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
- 1 cup (240ml) tomato sauce (In the U.K. use tomato passata)
- 1/3 cup (80ml) boiling water
- 2 TBS chopped green bell pepper (I used green chilies)
- 1/2 TBS chili powder
- 1/4 tsp dried oregano leaves
- 1/8 tsp ground cumin
- 1/2 tsp chopped garlic
- salt and black pepper to taste
- 1 cup (115g) grated Monterey Jack Cheese
- 1/2 cup (57g) grated white cheddar cheese
- 1/2 medium onion, peeled and finely chopped
- 1 TBS chopped fresh parsley
- salt and black pepper to taste
- 1/4 cup (60g) full fat dairy sour cream
- 4 corn tortillas (about 6 inches in diameter)
- additional grated cheese to sprinkle on top
- Your desired garnishes
- First make the sauce. Combine all of the ingredients together in a six-inch saucepan. Bring to the boil, whisking occasionally. Reduce heat to low. (I just turned it off and kept it on the heat of the burner. I have a ceramic top stove.)
- Stir both cheeses for the filling together with the sour cream, onion, parsley, salt and pepper. Combine well. (Make sure you grate your own cheese for this.)
- Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a 7 by 11-inch casserole dish, or one large enough to hold the rolled enchiladas in one layer. (Using a 7 by 11-inch glass baking dish I was able to fit three across widthwise and one along the bottom of those comfortably. No need to butter the dish.)
- Working with one tortilla at a time, dip it into the enchilada sauce to coat on both sides. Fill with 1/4 of the cheese mixture and roll up. Place in the baking dish, seam side down. (No need to tuck in the ends.)
- Repeat with all of the tortillas. Pour any remaining sauce over top evenly. Sprinkle with additional cheese to taste.
- Bake in the preheated oven for 20 minutes, until hot and bubbly. (It will look quite puffed up when you first take it out, but then it will sink.)
- Serve hot with your desired garnishes.
Enchilada Casserole
A delicious casserole made from simple ingredients. Easy and quick to put together. You can garnish the finished casserole as you wish. It also doubles very easily.
Ingredients
- 1 cup (240ml) tomato sauce (In the U.K. use tomato passata)
- 1/3 cup (80ml) boiling water
- 2 TBS chopped green bell pepper (I used green chilies)
- 1/2 TBS chili powder
- 1/4 tsp dried oregano leaves
- 1/8 tsp ground cumin
- 1/2 tsp chopped garlic
- salt and black pepper to taste
- 1 cup (115g) grated Monterey Jack Cheese
- 1/2 cup (57g) grated white cheddar cheese
- 1/2 medium onion, peeled and finely chopped
- 1 TBS chopped fresh parsley
- salt and black pepper to taste
- 1/4 cup (60g) full fat dairy sour cream
- 4 corn tortillas (about 6 inches in diameter)
- additional grated cheese to sprinkle on top
- Your desired garnishes
Instructions
- First make the sauce. Combine all of the ingredients together in a six-inch saucepan. Bring to the boil, whisking occasionally. Reduce heat to low.
- Stir both cheeses for the filling together with the sour cream, onion, parsley, salt and pepper. Combine well.
- Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a 7 by 11 inch casserole dish, or one large enough to hold the rolled enchiladas in one layer.
- Working with one tortilla at a time, dip it into the enchilada sauce to coat on both sides. Fill with 1/4 of the cheese mixture and roll up. Place in the baking dish, seam side down.
- Repeat with all of the tortillas. Pour any remaining sauce over top evenly. Sprinkle with additional cheese to taste.
- Bake in the preheated oven for 20 minutes, until hot and bubbly.
- Serve hot with your desired garnishes.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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