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Latest Tips & Recipes
Here you'll find the latest tips and recipes added to the Tip Store and Recipe File during
Garbanzo Bean and Vegetable Casserole
Ingredients:
1 tin tomato soup
1 tin Garbanzo beans
1/2 cup sliced celery
1 medium potato, cubed
1 medium onion, diced
1/4 apple, sliced thinly
1 thin slice pumpkin (about 2cm thick; butternut is nice but use what you have)
1 tomato, cut into cubes
1 capsicum, diced
Salt and pepper to taste
pinch turmeric
pinch sweet basil
pinch rosemary
pinch tarragon
200g mushrooms, sliced
1/4 cup slivered almonds
Method:
Pre-heat oven to 180 degrees Celsius. Oil a casserole dish. Cut veggies.
Layer veggies and beans in casserole dish.
Pour tomato soup over the vegetables until the mixture is covered. If necessary add a little water or stock. Cover with lid. Bake 1-1/2 hours until veggies are tender. Check after 1 hour - cooking time really depends on the vegetables. Top with slivered almonds to serve.
1 tin tomato soup
1 tin Garbanzo beans
1/2 cup sliced celery
1 medium potato, cubed
1 medium onion, diced
1/4 apple, sliced thinly
1 thin slice pumpkin (about 2cm thick; butternut is nice but use what you have)
1 tomato, cut into cubes
1 capsicum, diced
Salt and pepper to taste
pinch turmeric
pinch sweet basil
pinch rosemary
pinch tarragon
200g mushrooms, sliced
1/4 cup slivered almonds
Method:
Pre-heat oven to 180 degrees Celsius. Oil a casserole dish. Cut veggies.
Layer veggies and beans in casserole dish.
Pour tomato soup over the vegetables until the mixture is covered. If necessary add a little water or stock. Cover with lid. Bake 1-1/2 hours until veggies are tender. Check after 1 hour - cooking time really depends on the vegetables. Top with slivered almonds to serve.
Chicken & Vegetable Stir-fry
Ingredients:
500g chicken fillets, cut into small dice
1/4 cup soy sauce
1 tbsp honey
1 clove garlic, crushed
1/2 tsp ginger powder
2 zucchini, diced
1 red capsicum, cut into sticks
1 carrot, cut into sticks
1 onion, diced
2 tbsp vegetable oil
2 tsp cornflour
1/2 cup cold water
Method:
Combine soy sauce, honey, garlic and ginger powder. Add diced chicken and marinate overnight, or at least two hours. Heat the oil in a wok or large frying pan. Remove chicken from marinade, reserve marinade. Add chicken and onion to hot pan and stir-fry for 2 minutes until onion is starting to soften and chicken is browned. Add remaining vegetables and stir-fry for two minutes. Blend cornflour with cold water, add to reserved marinade and add to the wok. Stir constantly until mixture boils and thickens, about three minutes. Serve over steamed rice.
Cost: $8.35 or $2.08 per serve if buying vegetables.
Cost $4.25 or $1.06 per serve if using home grown vegetables.
500g chicken fillets, cut into small dice
1/4 cup soy sauce
1 tbsp honey
1 clove garlic, crushed
1/2 tsp ginger powder
2 zucchini, diced
1 red capsicum, cut into sticks
1 carrot, cut into sticks
1 onion, diced
2 tbsp vegetable oil
2 tsp cornflour
1/2 cup cold water
Method:
Combine soy sauce, honey, garlic and ginger powder. Add diced chicken and marinate overnight, or at least two hours. Heat the oil in a wok or large frying pan. Remove chicken from marinade, reserve marinade. Add chicken and onion to hot pan and stir-fry for 2 minutes until onion is starting to soften and chicken is browned. Add remaining vegetables and stir-fry for two minutes. Blend cornflour with cold water, add to reserved marinade and add to the wok. Stir constantly until mixture boils and thickens, about three minutes. Serve over steamed rice.
Cost: $8.35 or $2.08 per serve if buying vegetables.
Cost $4.25 or $1.06 per serve if using home grown vegetables.
Banana Choc Chip Muffins
Ingredients:
1-1/2 cups SR flour
1/2 cup sugar
125g butter, melted
1 egg, lightly beaten
1 tsp vanilla extract
3 bananas, mashed (about 1 cup)
1/3 cup choc bits
Method:
Pre-heat oven to 180 degrees Celsius. Sift flour into a mixing bowl (I use a whisk). Add remaining ingredients and stir until just combined. Drop 2 heaped tablespoons into each muffin paper (should get eight). Bake 25 minutes or until golden brown.
Cost: $3.55 or 44 cents per muffin.
Notes: Substitute coconut oil for the butter and the cost will come down to $3.05 or 38 cents per muffin.
1-1/2 cups SR flour
1/2 cup sugar
125g butter, melted
1 egg, lightly beaten
1 tsp vanilla extract
3 bananas, mashed (about 1 cup)
1/3 cup choc bits
Method:
Pre-heat oven to 180 degrees Celsius. Sift flour into a mixing bowl (I use a whisk). Add remaining ingredients and stir until just combined. Drop 2 heaped tablespoons into each muffin paper (should get eight). Bake 25 minutes or until golden brown.
Cost: $3.55 or 44 cents per muffin.
Notes: Substitute coconut oil for the butter and the cost will come down to $3.05 or 38 cents per muffin.
From Bean Bag to Comfy Dog Bed
Our kids have grown up and didn’t want their bean bags anymore. We have a red cattle dog who is pretty hard on her dog beds. So after wondering what we’d do with the beanbag we decided to put it out for our dog and she loves it; it’s also nice for her to snuggle up in during winter. A no brainer really. No need to buy any more dog beds.
Contributed by Toni Thoroughgood
Contributed by Toni Thoroughgood
Co-Washing Your Hair
I've just started co-washing my hair and couldn't be happier with the results! Co-washing is cleaning your scalp and conditioning without harsh shampoo. This method is especially good for naturally curly hair, stops the flyaway bushy look and enhances curls. My hair is however short with a bit of waviness and I'm so happy with my shiny, soft hair and no more itchy scalp!
The method is simply to ditch shampoo and wash your hair with conditioner only, massage into the scalp really well and this washes away dirt but doesn't dry the scalp at all. I'm so happy now and my conditioner lasts for ages as you don't need a lot, win-win!
Contributed by Judy Kidd
The method is simply to ditch shampoo and wash your hair with conditioner only, massage into the scalp really well and this washes away dirt but doesn't dry the scalp at all. I'm so happy now and my conditioner lasts for ages as you don't need a lot, win-win!
Contributed by Judy Kidd
Storing Chocolate for the Long Term Pantry
Chocolate is good to have in the pantry, it will keep for years. Of course over time, if it's not stored properly, it will bloom (that's the whitish coating chocolate sometimes gets). It's still good to use, just looks a little ugly. To stop the bloom, keep it cool, don't let it get too hot. The next step, to ensure it will stay fresh and delicious, is to vacuum seal it. You can vac seal it in jars, or in bags. Once vacuum sealed chocolate will keep on the shelf for up to two years without any noticeable change in colour or taste. If you want to keep it longer, freeze it.
Sharpening Dull Trimmer Blades
Take it out of the trimmer. Very carefully, because it is still razor sharp to fingers, clean all the gunk off it. It will have lots of paper fluff on it, so use a pokey tool to clean it off the bottom and wipe it over with an alcohol wipe or baby wipe.
Then fold over a strip of foil about 6 times, put it in the trimmer and run the blade through it a few times. This will sharpen the blade so it will last a bit longer.
But when it gets dull again, don't throw it out. Mark it with a dot or something so you know it's the dull blade and use it for cutting thinner papers. Then move it to the bottom of the trimmer and put a new blade in over it for regular cutting.
Then fold over a strip of foil about 6 times, put it in the trimmer and run the blade through it a few times. This will sharpen the blade so it will last a bit longer.
But when it gets dull again, don't throw it out. Mark it with a dot or something so you know it's the dull blade and use it for cutting thinner papers. Then move it to the bottom of the trimmer and put a new blade in over it for regular cutting.
Preserving Garlic
I grow garlic and each year am inundated. I use both of these methods to preserve it much longer than leaving it to hang in the shed.
You could do either or both of the following.
Method 1. Peel each clove. Pace in labelled & dated ziplock/freezer bags and freeze. Thaw and use as needed.
Method 2. Peel each clove and place in labelled & dated glass jars. Completely cover cloves with white vinegar. Store in the fridge and use as required. NB. This method may result in bluish coloured cloves, but they are completely safe to eat. Vinegar leaves no taste!
I use both of these methods for my home grown garlic.
Contributed by Denise Fulton
You could do either or both of the following.
Method 1. Peel each clove. Pace in labelled & dated ziplock/freezer bags and freeze. Thaw and use as needed.
Method 2. Peel each clove and place in labelled & dated glass jars. Completely cover cloves with white vinegar. Store in the fridge and use as required. NB. This method may result in bluish coloured cloves, but they are completely safe to eat. Vinegar leaves no taste!
I use both of these methods for my home grown garlic.
Contributed by Denise Fulton
No Fat Cream Substitute
For a cream substitute for someone who is on a fat free diet, add one sliced medium size banana to the white of an egg and beat until very stiff. Add a little sugar and beat some more. The banana dissolves entirely for whipped cream. Its delicious and healthy.
Contributed by Melissa Kercher
Contributed by Melissa Kercher
Slow Cooker Chicken Taco Chilli
Ingredients
2 large chicken breast fillets
1 medium onion (finely diced)
1 large red capsicum (diced)
2 cans diced tomatoes
125g can diced green chilis
1 can black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
300g frozen corn
4 cloves of garlic (crushed)
1/2 cup chicken stock
1-1/2 tbsp ground cumin
1-1/2 tbsp chili powder
1 tsp onion powder
1 tsp dried oregano
1 tsp smoked paprika
1/2 cup fresh coriander, finely chopped
Salt and pepper to taste
Method:
Combine onion, garlic, beans, capsicum, corn, diced tomatoes, diced chilis, chicken stock, cumin, chilli powder, onion powder, oregano, paprika, and salt and pepper in a crock pot. Mix well.
Add in chicken breasts, and spoon chili over the chicken to make sure it’s fully covered. Cover and cook on low for 8-10 hours or high for 4-6 hours.
Using two forks, shred chicken, and stir. Add in coriander and serve.
Serves 8
2 large chicken breast fillets
1 medium onion (finely diced)
1 large red capsicum (diced)
2 cans diced tomatoes
125g can diced green chilis
1 can black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
300g frozen corn
4 cloves of garlic (crushed)
1/2 cup chicken stock
1-1/2 tbsp ground cumin
1-1/2 tbsp chili powder
1 tsp onion powder
1 tsp dried oregano
1 tsp smoked paprika
1/2 cup fresh coriander, finely chopped
Salt and pepper to taste
Method:
Combine onion, garlic, beans, capsicum, corn, diced tomatoes, diced chilis, chicken stock, cumin, chilli powder, onion powder, oregano, paprika, and salt and pepper in a crock pot. Mix well.
Add in chicken breasts, and spoon chili over the chicken to make sure it’s fully covered. Cover and cook on low for 8-10 hours or high for 4-6 hours.
Using two forks, shred chicken, and stir. Add in coriander and serve.
Serves 8
Don’t Let Delicious Oils go to Waste
I keep the oil from any olives, sun-dried vegetables etc (or feta) to use up in pasta sauces, including for making fresh pesto sauce. It saves throwing out perfectly good oil that is full of flavour and it makes a delicious base or addition to various pasta sauces. Cheap and easy! For example I once had no basil or pine nuts so I used up some sun-dried tomatoes I had in a jar and used the lovely oil as well plus whatever nuts I had such as almonds, and made a deliciously different pesto!
Contributed by Angela Smith
Contributed by Angela Smith
Ditching the Home Loan Faster, Even with Interest Rate Hikes
With the recent interest rate rise a lot of people may be worried about paying their mortgage. Thankfully we don't have to sweat too much at the moment, as we have set up our repayments as if we were paying 4% instead of the 2+ that is our current rate. We don't have a huge mortgage so it is hard to refinance as banks are not interested if your loan is under $250,000 so we used a mortgage calculator online and worked out what our repayments would be at 4%, over 15 years, paying weekly. We could afford it so cut it down to 10 years. And that is what we are paying now and will continue to pay hopefully cutting our home loan in half. Win for us.
Contributed by Gena Wsrburton
Contributed by Gena Wsrburton
Another Use for Microfibre Cloths
My daughter gave me some rather expensive microfibre cloths for removing makeup a couple of years ago and they have been great. During lockdown I needed some new ones but looking at the price to replace them I did not feel justified in paying the asking price. I went to our $2 shop and bought a pack of three soft cleaning microfibre cloths for $5 and they have worked perfectly at taking off my makeup. I saved about $20 plus.
Contributed by Jenny Walker
Contributed by Jenny Walker
4 Meals for $2.20 and That is the Top Amount - Often Less
As time has passed I have become my husbands carer and that is pretty much a full time job and I hasten to add I wouldn't have it any other way.
Two people eating and nothing wrong with our appetites:)
Method: cook in oven bags; four bags for approximately $1.50 each, Aldi chicken legs $6.99 approximately .50 cents each.
I set these bags up in a long rectangular casserole dish so four bags fit perfectly. Add four legs into each bag then add the odd one or two in, one onion chopped fine and spread between the four bags. Then it is open go on whatever else is around for flavour, be that a table sauce, a left over flavour packet of something else and I am currently still just opening those ones never used in years....tandoori something, chinese something..dried when bought; if there doesn't look as if there is enough liquid, a boullion cube with water. Add whatever is on hand. Into a hot oven for 15 minutes, then down to 180 for 30 minutes.
Four meals cooked and waiting to just be heated = no time taken.
At a quick estimate I think that there are eight tasty (so far) servings /meals for $1.05 each.
Done and dusted!
Contributed by Carol Ryan
Two people eating and nothing wrong with our appetites:)
Method: cook in oven bags; four bags for approximately $1.50 each, Aldi chicken legs $6.99 approximately .50 cents each.
I set these bags up in a long rectangular casserole dish so four bags fit perfectly. Add four legs into each bag then add the odd one or two in, one onion chopped fine and spread between the four bags. Then it is open go on whatever else is around for flavour, be that a table sauce, a left over flavour packet of something else and I am currently still just opening those ones never used in years....tandoori something, chinese something..dried when bought; if there doesn't look as if there is enough liquid, a boullion cube with water. Add whatever is on hand. Into a hot oven for 15 minutes, then down to 180 for 30 minutes.
Four meals cooked and waiting to just be heated = no time taken.
At a quick estimate I think that there are eight tasty (so far) servings /meals for $1.05 each.
Done and dusted!
Contributed by Carol Ryan