Recipe: Southern Spiced Ribs

 

Ribs.

Who doesn’t love ribs?

Yesterday we had a visitor up, one of my boyfriend’s mates, and I wanted to go all out on something meaty and hearty and delicious. I’ve been eyeing up ribs on restaurant menus for a number of months now but can never bring myself to order them due to the sheer mess involved. I’m told this is part of the ribs experience but when you have long hair, long nails and a relatively ample bosom dripping sticky rib sauce isn’t something you want to play with in public.

This recipe is sweet and smokey and has a solid kick of chilli to it. It takes an hour an a half to cook but much longer to marinate. It doesn’t need much supervision so could easily be done on a work day provided you didn’t mind eating late.

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Tiny Meals

How does one manage groceries and meals when they can only eat a quarter of a cup of food? Well, if you’re me you buy fresh food and freeze it in small portions. Then once you’ve cooked it you freeze the leftover portions for even easier meals.

Today, I did the groceries for the next 10 days. I’m home alone that whole time so it seemed prudent to do just one shop. I went to New World, I spent $140 and I bought more than enough food to feed myself – with leftovers to spare.

I bought:

  • A tower of premium beef mince
  • 5 chicken tenderloins
  • A lamb loin
  • Four onions
  • Six carrots
  • Half a cabbage
  • A quarter of a bag of loose leaf baby spinach
  • Crushed garlic
  • An avocado
  • A grapefruit
  • Frozen mixed berries
  • Vanilla Nice Cream
  • Zero-Lacto milk
  • Crushed tomatoes
  • Tomato puree
  • Sour cream
  • Miniature tortillas

The meat has been separated and frozen in miniature snap lock bags. The chicken made five servings and the mince four. The lamb will make one dinner and leftovers for a lunch. The tortillas were removed from their bag, individually glad wrapped, placed in a large snap lock and put back in the freezer.

It’s a shame I can’t freeze more food. When you eat as little as I do and value fresh food and nutrition as much it’s hard to get through anything you buy before it expires. I often throw out barely eaten vegetables and fruits, not because I didn’t want them but because it’s physically not possible to eat them faster than they age.

This may all seem sort of boring but do me a favour. Stop and think how much food you would buy when you shop for a week. Then compare it to this shopping list of mine. This will feed me for almost two weeks. Does that put into perspective how little I currently eat?

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What do you do when you have to cook for one? Do you have any short cuts or tips I could benefit from? Let me know in the comments.

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