I'm thinking about a pre-Pesach pantry challenge in a big way. Time to use up some of those things I stocked up on when I found good sales. That said, I am not going to forgo buying fresh produce, eggs, and dairy products, even chicken for Shabbat...
This morning I poked around the fridge and freezer, and I will be making supper using things I have on hand.
On the way to the table:
Yesterday's Tomato Soup - my pot is big enough to stretch it out for 2 meals!
Rice and Lentils - most people make this as one dish, but my crew is so ridiculously picky that I will make rice and I will make lentils... I make lentils very simply: start with sauteed onion, garlic, and any veggies you want to add. Add sorted and rinsed lentils to the pan, along with water and seasonings (or soup stock). cook till liquid is absorbed and the lentils are soft in texture (you may need to add more water as you go along. I don't measure quantities. I just guess.).
Roasted Cauliflower
Cottage Cheese Pancakes - I have cottage cheese that is about to go out of date. Mix it up with eggs, flour, salt and pepper and make pancakes!
Make your own salad - diced cucumbers, shredded carrots, purple cabbage, and honey-cinnamon'd oranges
What are you making for supper? Are you doing a pre-Pesach pantry challenge or freezer cleanout? I'd love to hear how you handle it!
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Last night we had "random pasta night." I made two kinds of pasta, split them into four bowls, and mixed each with a different leftover sauce in the fridge. Chinese coleslaw dressing was the best. A garlicy dressing I poured over broccoli a few weeks ago and the leftovers from the lemon-herb potato dressing were less flavorful. But I put out homemade ketchup and tomato sauce, as well as dilled sour cream, to soften the blow. Plus autumn vegetable soup and the laffa bread we didn't finish last week.
ReplyDeleteSounds like a great way to use things up! What do you put in your autumn vegetable soup?
ReplyDelete