Spinning plates

Rest assured - I haven't literally been spinning plates in the Confined Kitchen, but it does feel like that is a theme for the rest of my life at the moment. I'm struggling to get back into a routine at work, particularly with which days I'm on site, and without that predictability it's tricky to structure the rest of my life.  

In confined kitchen terms I'm currently in that space of getting over enthusiastic about recipes, over buying fresh ingredients and then stressing over what needs to be used up first. I usually have a rough meal plan in my head, but this week I ended up adding it to notes in my phone - mainly to try to free up some headspace for other things.

Here are some recent dishes which have provided temporary distraction from the rest of life's frustrations.

First up parsnip fritters. I love parsnip this time of year. I picked up some on impulse when doing a food shop - I did have a vague idea of what I had planned for it but didn't have all the other ingredients. This resulted in it languishing in the fridge for a while, until I spotted a recipe for parsnip fritters in 15 minute vegan on a budget. This was my first attempt at making fritters. Start by mixing grated parsnip with flour, mixed herbs and seasoning. Add enough water to bring together then fry tablespoons of the mixture. I served these with potatoes (which also needed using) and sweetcorn. I was quite pleased with how well these came out, and how simple they were. I think that next time I may spice it up slightly with a little cumin in the mixture.

Next up orzo with peas, mint and parsley pesto. Also from 15 minute vegan. This was less about using things up as it was mainly dry or frozen ingredients although the parsley was leftover from another dish. Begin with orzo and stock. Once it has almost cooked add frozen peas and mint. While the orzo is cooking make the pesto with parsley, almonds, garlic and oil. Stir through the orzo and mint. Until this point it was vegan as the book promised. However I stirred grated cheese through at the end.

Finally the ultimate in using things up was the vegetable curry. This was very much a make it up as you go along recipe. As with most things I started with onion and garlic before adding carrot. Once these had softened I added red pepper, and green beans. Then I added a tin of coconut milk and curry paste. When it was almost ready I added cherry tomatoes and kale. My usual using up left overs recipe was stir fry but this was a good alternative and one I may come back to in future.

At least cooking provides a temporary distraction from life's stresses. There is a sense of having achieved something, and (usually) tasty end result. 

Now to get back to the circus tricks, or to figuring out which plates to let fall!