Pantry/freezer challenge time again. (908 views)
applecrisp1
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Post by applecrisp1 on Sept 8, 2019 11:34:53 GMT -5
I'd like to use up some odds and ends in the pantry (aka, two shelves in kitchen cabinet) and freezer. I want to make some freezer meals/sides/soups for quick dinners but I need some room in the freezer. There is too much pita, whole wheat bread and opened bags of veggies etc. And some odds and ends in the cabinet and some items sitting in there too long. So time to use some items up!
Anyone want to free up some space in their freezer/pantry and like to join in? Or have no idea what' in the back of their freezer (ha) and they need to tackle it?
So with that said, I might make this old CL recipe that I haven't made in a long time. I do change it up/up the veggies/always omit the thyme/and probably the fresh basil this time and ...
Greek Chicken and Barley Salad
8 servings (serving size: 1 cup)
Ingredients
SALAD:
2 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon kosher salt
1 teaspoon olive oil
4 cups fat-free, less-sodium chicken broth, divided
1 cup uncooked pearl barley
2 cups cubed seeded cucumber
1 cup grape tomatoes, halved
1/2 cup cubed yellow bell pepper
1/3 cup reduced-fat feta cheese
1/4 cup chopped pitted kalamata olives
DRESSING:
3 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon minced fresh basil
1 teaspoon minced fresh thyme
1 teaspoon red wine vinegar
1/2 teaspoon kosher salt
3 garlic cloves, minced
Preparation
1. To prepare salad, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth.
2. Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.
3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.
Nutritional Information
Calories:
230
Fat:
9.8g (sat 2g,mono 5.7g,poly 1.1g)
Protein:
18g
Carbohydrate:
18.3g
Fiber:
3.2g
Cholesterol:
38mg
Iron:
1.2mg
Sodium:
611mg
Calcium:
38mg
Suzanne Rumsey, Fort Wayne, Indiana, Cooking Light, JANUARY 2010
And might make this later in the week.
Orzo with Garlicky Spinach
We added spinach and minced garlic to our base recipe for orzo and the results are fantastic. Make this quick side of Orzo with Garlicky Spinach to complement your favorite entree.
Cooking Light MAY 2013
• Yield: Serves 6 (serving size: about 1/3 cup)
Ingredients
• 3/4 cup uncooked orzo
• 1 tablespoon butter
• 4 cups spinach
• 2 teaspoons minced garlic
• 1 ounce grated Parmesan cheese
• 1/4 cup fat-free, lower-sodium chicken broth
• 1 tablespoon white balsamic vinegar
• 3/8 teaspoon salt
• 1/4 teaspoon crushed red pepper
Preparation
1. Cook pasta according to package directions, omitting salt and fat.
2. Melt butter in skillet over medium heat; cook 1 minute or until browned. Add spinach and minced garlic; cook 1 minute. Stir in orzo, Parmesan cheese, chicken broth, vinegar, salt, and crushed red pepper.
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Post by erin elizabeth on Sept 10, 2019 6:50:10 GMT -5
I don't even know what's in there!
Actually, I think the pantry is OK. I did a mini cleanout this summer. But bread keeps falling out of my freezer. Why do I have so many kinds of bread? And I know I've accumulated some not-normal-for-me stuff in there (Any ideas for potato starch?). Time to take the ice cream maker insert out and see what else is in there.
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Post by wallycat on Sept 12, 2019 9:58:19 GMT -5
You can use the breads/pita to make mini pizzas for quick lunches.
Grilled cheese sandwiches.
Leftover veggies scream quick soup.
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Post by erin elizabeth on Sept 12, 2019 15:34:42 GMT -5
So work is slow today and I did an inventory of the freezer and pantry. Some of this stuff is just normal for me to have around, but some of it I need to really think about to use. I did throw out some frozen pickle juice that I used to make LindainMO's Italian Beef in 2017--2.5 years in the freezer is enough!  It's funny because I look at these items and laugh--I don't even like coconut or marshmallows, but I always seem to end up with some in the pantry. And that apricot jam was from when I planned to make Italian seven layer cookies, but that didn't happen. My block party is this weekend--thinking of maybe making some chocolate crackles that I saw that use GF pretzels as the base. And maybe some of that saltine toffee--I saw a recipe that used a mix of butterscotch chips and chocolate chips. So that would be three items down!
Pantry: cranberry/apple/pomegranate jam, maple/pecan/peanut butter, thin rice noodles, shredded coconut, duck fat, panko, pimentos, black beans, harissa paste, marshmallows, egg noodles, chocolate grahams, butterscotch chips, saltines.
Freezer: white whole wheat flour, pastry flour, pignoli nuts, pistachio meats, Italian sausage, cranberries, blueberries, shrimp, flank steak, jalapenos, apricot jam (strained), peach jam, seafood stock, strawberry puree, spaghetti sauce, marinara, salsa, egg whites, pita, GF pretzels, mozzarella, tomato chutney, bacon, bananas, potato starch, bolognese, almond meal, chicken wings, cornmeal, pastry flour, bread flour, instant masa, corn, stuffed peppers, ground pork, ground beef.
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Post by Catbatty on Sept 12, 2019 16:05:25 GMT -5
OMG.... OK.... idea for all those jams (this is not a plug for frozen poppers so much as a rave about a sauce made from JAM..or PRESERVES?) Bought frozen Jalapeno popper by Fridays (came with a sauce packet) -- They came with packet of sauce ....RASPBERRY HABENERO SAUCE ---- omg OMG omg!! SO, I suggest taking those jams...and those green hot peppers you have stored up...and creating some kind of sweet and spicy sauce (vinegar? maybe some soy sauce? OR we could go look for recipes!!) That sauce is to die for. Buy the Fridays version of poppers ONLY if you are dying to try that sauce. (The poppers are not as good as other brand I've tried.) But OH OH OH...we *WANT* that sauce!!!!!!!!!!!!!!! www.fridaysinyourfreezer.com/Products/Cream%20Cheese%20Stuffed%20Jalapenos%2015%20OZbut the better poppers IN MY HUMBLE OPINION, OF COURSE, ARE: Poppers brand -- www.instacart.com/products/536880-poppers-cream-cheese-jalapenos-49-ozJam with whatever you have on hand...cooked or uncooked? SAUCE. Who doesn't love dippers and sauces??? (slices of green ions? garlic?) |
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Post by karenw on Sept 12, 2019 18:38:07 GMT -5
Timing is everything....I just defrosted one of my basement freezers yesterday and reloaded it today after re-organizing all of my nuts and grains. Did not discover too many surprises. I have some cooked hominy I want to use but that will likely happen rather soon as I start harvesting some of the peppers from my garden. I will most likely make some posoles and chili. Aside from that I did a pretty good job cleaning things out the past few weeks, but as usual have a decent soup supply. That never lasts too long around me, though!
Karen
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applecrisp1
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Post by applecrisp1 on Sept 15, 2019 12:42:34 GMT -5
erin -- what a great variety of foods you have on hand! When I was putting my food away from getting it delivered, my cabinet looked, like usual ..... a Goya and Muir Glen warehouse. WIth some Dellalo whole wheat pasta in the mix. If a warehouse was one shelf. : ) I really do need to work on adding back some more variety and restock for the fall. Sorry no help with potato starch.
wallycat -- I freeze bread and pita all the time since it keeps better that way for me. And if I bought some really good bread (not talking my whole wheat pita, ha) it would be eaten in record time unless frozen. Maybe some rearranging would give me some more space.
I made a black bean recipe and cooked up some rice. So that will be dinner tonight and the rest frozen in individual containers for quick meals. So used up the last of the tomato paste and chipotle in adobo.
And to use up some frozen bananas and oats -- might make a muffin recipe that uses just oats and no flour.
Have to restock some quesadillas for the freezer but missing some key ingredients like tortillas and cheese. But on the list it goes.
I am going to see if rearranging the freezer gives me some more room.
Have a great week all!
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Post by erin elizabeth on Sept 17, 2019 7:25:20 GMT -5
Well, my freezer and fridge got cleared out, but not in a good way. We had a microburst here in the neighborhood last Friday. My street was certainly not the worst hit, but we were without power until yesterday afternoon. So the fridge and freezer got seriously cleaned! So I lost some stuff and I also just threw stuff away that I don't feel too bad about. On Sunday morning, I hauled a cooler full of food to my parents'. Cooked a pound of ground beef, a batch of chicken wings, a pound of shrimp and stashed that in their freezer; refroze the tomato paste; stuck the stuffed peppers in their freezer. Not sure if I can actually eat these things though, even though I know that they are OK! The mind is a funny thing 
While I was at their house, I used the thawed blueberries to make a coffeecake that I took to the block party.
Here is my revised freezer list: white whole wheat flour, pastry flour, pistachio meats, apricot jam (strained), GF pretzels, potato starch, almond meal, cornmeal, pastry flour, bread flour, instant masa. 
Off today to restock. I'll at least buy new ketchup not sure what else! |
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Post by karenw on Sept 17, 2019 18:38:02 GMT -5
Erin-So sorry to hear about your freezer but I can relate....our town got hit by a microburst just over a year ago. We lost power for about 8-10 days but luckily we have a generator and the only area in our town that was spared was the main business street so gas was available to keep the generator going. Our town was declared a natural disaster area and we had the national guard and FEMA in here. It was quite an experience.
Karen
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Post by erin elizabeth on Sept 18, 2019 7:34:22 GMT -5
Karen, wow--8 to 10 days! I kept thinking how much worse it would be if the whole area had been hit as hard as my neighborhood. At least we had clear streets and water. Nothing like the poor Bahamians.
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applecrisp1
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Post by applecrisp1 on Sept 19, 2019 17:27:19 GMT -5
erin --- Oh that's too bad, not the way you wanted to organize and use up some items in the fridge. At least you were able to move some items to your parents (and get some baking in!). But like you said, so not a biggie in the scheme -- and you can add some new foods to your fridge and make some great recipes with them!
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applecrisp1
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Post by applecrisp1 on Oct 13, 2019 14:24:45 GMT -5
I think this might be dinner on Monday. Chicken from the freezer defrosting in the fridge, oh I need to use up those limes, the last of some tortilla chips, and an avocado ripening on the counter. Some suggested adding rice/bl beans but I might make as written. www.budgetbytes.com/chicken-lime-soup/ |
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Post by erin elizabeth on Oct 22, 2019 15:25:17 GMT -5
Used half the rice noodles in my pantry to make this Eating Well recipe. It was good: brothy noodles (not enough broth to be a soup, too much liquid to be a stir-fry). Of course I had to buy scallions, bok choy, and pork to make it so... 
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Post by PattiA on Oct 22, 2019 15:38:42 GMT -5
One step forward, 3 steps back. ;-) |
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applecrisp1
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Post by applecrisp1 on Nov 11, 2019 14:06:15 GMT -5
I have a big jar of oats on hand and I've only used a bit of it recently (I think I tossed in some smoothies). I usually use to make granola or in baking (but haven't been baking recently, so don't have many ingredients on hand).
I was thinking of trying baked oatmeal or overnight oats. I've tried both a few years back and not a huge fan but it could have been the recipes. Anyone have a good baked oatmeal or overnight oats recipe? Or any other ideas to use up some oats. Thx!
Freezer wise ---- defrosting some chicken, used up the last of some frozen veggies, added some individual servings of brown rice, polished off the Trader Joes peanut butter cups : ), added some soup to the freezer. Made a stir fry to use up some veggies, finish up some condiments, used the last of the cashews. Tonight, using up some spaghetti and ??
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Post by erin elizabeth on Nov 11, 2019 19:09:29 GMT -5
My fave overnight oats have blueberries. This is based on a recipe that goblue82 posted in a cooking game of the week from the blog The Yummy Life. Lots of other verisons there, too.
1/4 c oats
1/4 c yogurt
1/4 c milk
2 tsp maple syrup
Mix together in jar. Top with blueberries. Refrigerate overnight or up to two days.
If you're up for baking I have an AMAZING oatmeal bar cookie or gluten-free PB oatmeal chocolate chip cookies. Also, a kinda granola/crisp topping thing. Any interest?
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applecrisp1
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Post by applecrisp1 on Nov 11, 2019 21:14:18 GMT -5
My fave overnight oats have blueberries. This is based on a recipe that goblue82 posted in a cooking game of the week from the blog The Yummy Life. Lots of other verisons there, too. 1/4 c oats 1/4 c yogurt 1/4 c milk 2 tsp maple syrup Mix together in jar. Top with blueberries. Refrigerate overnight or up to two days. If you're up for baking I have an AMAZING oatmeal bar cookie or gluten-free PB oatmeal chocolate chip cookies. Also, a kinda granola/crisp topping thing. Any interest? Erin, Thx for the overnight oats recipe, I'm definitely going to give that a try. Do you use old fashioned oats? Come on Erin, like I'm going to say no to a recipe that you put AMAZING in all caps. I would love the recipes if you have them handy. Thanks. |
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Post by erin elizabeth on Nov 12, 2019 7:00:03 GMT -5
I do use old-fashioned oats for the overnight oats.
I think when I first made this recipe, I made it three times in a row for various functions. It is SO good. I hope it is for you, too. I don't like gooey baked goods so I definitely baked on the longer end, but that is personal preference. My big fear when I made these was that they would be too sweet, but they aren't. This is a great way to use up oats!
Maple Pecan Oatmeal Bars
2 ¼ c oats
2 c flour
1 ½ c brown sugar
1 tsp baking soda
1 tsp salt
12 tbsp butter, melted
1/3 c maple syrup
1 egg
1 tsp vanilla
Combine oats through salt. Combine butter through vanilla then add to dry ingredients and stir until combined. Press into a lightly greased 9x13. Combine
1 ½ c chopped pecans
¼ c brown sugar
Sprinkle evenly over all and press down lightly. Drizzle over
1/3 c maple syrup
Bake 35-38 minutes or until edges are set but center is soft.
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applecrisp1
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Post by applecrisp1 on Nov 13, 2019 14:58:27 GMT -5
Thanks Erin! They sound great!
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It's funny because I look at these items and laugh--I don't even like coconut or marshmallows, but I always seem to end up with some in the pantry. And that apricot jam was from when I planned to make Italian seven layer cookies, but that didn't happen. My block party is this weekend--thinking of maybe making some chocolate crackles that I saw that use GF pretzels as the base. And maybe some of that saltine toffee--I saw a recipe that used a mix of butterscotch chips and chocolate chips. So that would be three items down! 
