Saturday, so we have time for a cooked breakfast today. Running low on fresh bread, so it’s beans on toast for lunch. Stocks are running out now for a lot of the fresh ingredients, but that’s ok as I can go shopping tomorrow.
We have chicken stir fry vegetables and rice to use most things up, but still had a chicken Breast left over and an egg to use. I’m missing a weekend wine, but tomorrow it’s back to normal.
There is still plenty of potatoes, rice, pasta and porridge left, as well as oil, mayonnaise, jam and plain flour. These could do another week if we needed them to, but I think my family would mutiny if I tried.
All in all its been a good week for food, we never felt hungry. A bit of chocolate would have been nice and Phil says he missed not being able to just help himself to the biscuit tin when ever he wanted to. I could handle it for longer if I needed to. But it was hard not being able to buy treats. I think me and my family started to really understand what it’s like to have to think about every meal and how some families have to cope with this every day. I’ll be buying a couple more items for the foodbank in the future.
Egg on toast
Beans on Toast
Stir fry chicken, veg & egg-fried rice
Apple or Orange
Chicken Stir fry and egg rice
300g long grain rice
1 sliced chicken breast
Half a cabbage
1 medium carrot
2 tsp Chinese 5 spice
2 tablespoon soy sauce
2 tablespoons cooking oil
2 cloves of garlic
1 inch piece of ginger
few frozen peas or broccoli florets if you have them
Cook the rice according to the packet instructions.
Meanwhile slice up the vegetables in to thin strips, and chop up the garlic, chilli and ginger finely.
Heat the oil in a wok or high sided frying pan, and add the 5 spice. Cook for a minute and add the garlic, chilli and ginger and cook for another minute.
Add the chicken and cook for a few more minutes until the chicken starts to go golden, then add the carrots.
After the carrots have softened in about 5 minutes add the peas and cabbage. If you have a microwave cook the egg with a little salt and pepper in a mug for about 30 seconds until cooked and mix to break it up. If not make a well in the pan and scramble straight into the dish
After the rice is cooked drain and add to the wok with the soy sauce and stir well. Add the egg, and more soy sauce if it needs it.
Serve with a squeeze of lemon if you want.
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