Pantry/Freezer Challenge Time (781 views)
applecrisp1
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Post by applecrisp1 on Jan 3, 2017 16:22:04 GMT -5
It is that time again! Since it is the start of a new year, some might want to take a good look at what one has in their pantry and fridge.
This "challenge" means different things for different people. It really is simply (if one wants) to use up some of the food they have (menu planning is key) and be even better about thinking what you have before shopping. It could be taking a break from buying things out of habit that you don't really need or buying things because you didn't realize you already had, for example, thinking you are out of tomato paste so you buy a can, but have 5 cans of tomato paste stashed in the back.
You might save some money, gain some space in the freezer etc.....
Some might want to get a better handle on some food that has been in the freezer too long, some might want to focus on eating some of the proteins in the freezer, figure out what is in those freezer packets, get a handle on the zillion condiment bottles, or see how little one can spend on groceries while using up the 'stash. I don't have a large fridge or lots of cabinet space and I know what I have (nothing expired etc) but some might want to dig into that freezer and do a clean out and toss old food and/or donate any canned goods etc that are still good but you just don't use.
For me, I want to use up some odds and ends in the freezer, and then stock the freezer with some quick dinners like soups and/or foods that will help save time (pasta sauce, rice). And, use up some of the items that I haven't used in awhile (or never used) like hoisin, horseradish, water chestnuts. I'll have to take a look to see if there are other things I want to use up.
So for this weeks menu planning .... will make a spinach/orzo side to use up the last of the orzo and parm, might make a stir-fry using some chicken from the freezer, use up some cashews/hoisin, make Ina Gartens roasted shrimp cocktail (really good!) and uses horseradish (I would be making that regardless, just a win that uses up some horseradish).
If you have any food on hand but not sure what to do with it, perhaps post a question asking for ideas.
Anyone want to join in?
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Post by erin elizabeth on Jan 3, 2017 16:47:20 GMT -5
I am being good this week as there are two freezer meals on the agenda: stuffed peppers (also using frozen corn and softish potatoes) and spaghetti sauce (maybe with a slice or two of a roasted garlic bread that is in the freezer, too. It wasn't as good as I wanted it to be...slightly bitter...but it's still in there!).
Have a head of broccoli in the fridge, too. I could turn it into those SK broccoli melts you posted, applecrisp, but I'd have to buy cheese and bread, so maybe broccoli/onion/crrot stir-fry and use up the small package of brown rice I stashed in the freezer, too. See, this thread got me thinking!
A pantry clean-out/inventory is on the agenda this week, too.
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Post by soupandstew on Jan 4, 2017 17:19:50 GMT -5
I'm going to work on the pantry this weekend. I think I have odds and ends of bulgur, quinoa, etc. that need to become something or head to the trash can. And then there's the spices-too many "free" with $5 purchase stuff from Penzey's. I'm sure I had a reason for the 5-spice powder at some point but right now I haven't a clue about my intentions. The freezer is in pretty good shape with a modest stash of leftovers which are golden when the "oh, the meeting will be 1 hour max" turns into a 3 hour marathon. Thanks, Applecrisp, for starting this thread-we all need the nudge.
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wjwcooks
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Post by wjwcooks on Jan 4, 2017 17:25:29 GMT -5
My freezer is overwhelmingly full. I have a huge bag of ice in there from my holiday party. This weekend I want to make that frozen crock pot turkey breast that was popular on the board a few years back. I also need to make more stock.
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Post by mrswaz on Jan 5, 2017 11:06:01 GMT -5
I need to work on my freezer. It's been 2 1/2 years since it was last defrosted, and it's going to need it again. We keep it in our garage, so defrosting will wait until it's warm outside. (Currently -24 windchill.) Ideally, I need it cleaned out before strawberry season OR we get another pig. The pig happens when our farmer calls us and tells us he has a pig for us, so that could really happen anytime. LOL.
I think I can manage on the different meat items in there, but honestly, it's some of the fruit that has me stumped. I have quite a few quart sized bags of frozen sour cherries and probably 20 quarts of blueberries. I always gravitate towards muffins or desserts with those. I didn't get blueberries this last year- so those are two years old and should be used before summer when I can replenish as needed.
I should make a French toast casserole this weekend, only I need to call it something else because DS doesn't care for French toast. That will at least not be a dessert...
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Post by erin elizabeth on Jan 5, 2017 13:09:02 GMT -5
mrswaz, maybe ribs with blueberry BBQ sauce? I don't have a T&T recipe, but I keep saving them because of our blueberry bushes.
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Post by mrswaz on Jan 5, 2017 14:28:24 GMT -5
mrswaz, maybe ribs with blueberry BBQ sauce? I don't have a T&T recipe, but I keep saving them because of our blueberry bushes. There's an idea. I'll have to hunt around. I've made peach BBQ sauce before and we liked it so a blueberry sauce isn't a completely out there idea. Thanks! ETA: This recipe from Michael Symon looks great! |
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Gail
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Post by Gail on Jan 5, 2017 15:16:04 GMT -5
 Oddly enough, I have the opposite issue. I start draining my fridge and freezer of contents in November because I know I'm going to need every spare inch for frozen goodies and holiday leftovers. Admittedly, I've got some Roquefort and vinaigrette I'll probably end up chucking as well as the leftover toffee sauce my expanding dimensions probably don't need, but for me, it's Mother Hubbard Time and I need to go shopping!
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bawstinn
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Post by bawstinn on Jan 6, 2017 8:48:03 GMT -5
I can always use help in this arena. I start off with good intentions at the beginning of every year, but I fall apart around April. Tomorrow our Girl Scout meeting is at our house so we can work on their Simple Meals badge. First up is breakfast. We'll be making blueberry muffins, applesauce muffins and cinnamon chip muffins so I can use up some of the stuff from our freezer.  I need to work on planning meals from the freezer. Maria |
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Post by wallycat on Jan 6, 2017 12:10:22 GMT -5
I've thawed 12 pounds of ribs (2 big racks) and invited neighbors for dinner tomorrow. I'm thawing goat kidneys (don't laugh)...experiment from the goat we purchased at the county fair last year. I think I have a few nubs of cheese that are WAAAAAAAAAAAAAAAAAAAAAY over their time in a freezer and am afraid to look and see how much waste I have. My chest freezer has been cleaned out and looked at, so it is the kitchen fridge/freezer I need to gut like a fish and see what's what. I think I have some costco berries from 4 years ago  ! I had some frozen sweet cherries from a neighbor. I used red cabbage (sliced as if it were slaw) and sauteed in butter, dumped the cherries in and added balsamic vinegar and cooked it down a bit. It was wonderful. Sort of a sweet-sour cabbage dish minus actual sugar added, but with sour cherries, you can add a sweetener if you wish. Clafoutis is a French dessert that uses cherries, typically, but any fruit would do. For berries, you can always make a quart of ice cream to use them up! |
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Post by mrswaz on Jan 6, 2017 17:17:08 GMT -5
Today I made (and canned) Blueberry Syrup and Spiced Blueberry Butter. This knocked out 3 quarts of blueberries from the freezer, as well as utilized some of the 10 pound bag of sugar in my pantry. This was my first time making both, and I think they turned out nicely.
My 72 year old aunt loves blueberry spiced anything, and the next time DH goes over to shovel her driveway, I'll be sending along a couple of jars of the spiced blueberry butter. It's so good, and I think she'll love it.
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Post by mrswaz on Jan 6, 2017 17:17:56 GMT -5
Wallycat, what are you going to do with goat kidneys!?
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Post by wallycat on Jan 6, 2017 21:25:26 GMT -5
I just pan fried them for dinner. FYI, I used the carbon steel pan. Perfect for both. They were as good as calves liver....no scent, no odd texture...gorgeous little globes. Added some veggie sides and called it done. I did use bacon fat to pan fry them in |
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applecrisp1
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Post by applecrisp1 on Jan 7, 2017 14:31:11 GMT -5
Lots of good stuff stashed in your freezer/fridge etc! And thanks all for posting. Hope you are doing well using up some items, getting organized etc. I just arranged my freezer which took maybe 5 minutes and that included eating the two chocolates that were in the back (average size fridge that wasn't really full made it easy, of course a mega fridge full of things would take longer), I always seem to have a bag of spinach that I buy and don't seem to use, an opened bag of shelled edamame, frozen strawberries and ..... I'm going to try to incorporate some of the items when I sit down and do the menu plan for the week. I think I'm going to make an old CL soup that is the epitome of pantry ingredients, Tuscan Chickpea Soup -- is basically uses an onion, olive oil, canned beans (I use 2 not 3 cans), can of diced tomatoes, garlic, balsamic, parm. I sometimes only puree half of it, if you puree the whole thing it gets a nice creamy texture. www.myrecipes.com/recipe/tuscan-chickpea-soup |
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Post by Catbatty on Jan 7, 2017 16:34:13 GMT -5
Applecrisp, you have inspired me. That soup sounds nice. LOVE all that garlic. I will go see if I have the beans. (Hubby will scream...won't touch em. But maybe this soup will be so good that he will change his mind.) I love how the ingreds are what we keep on hand. (Have to go see what winter has done to my beloved ROSEMARY out on the patio. Gosh oh gosh how I love rosemary!!!) Thanks for the inspire everybody!! Update: Am halving the recipe (only 1 can of garbanzo's on hand). Using frozen garden tomatoes. I might just get lucky and DH won't see the G beans (whiz whiz).  My rosemary did fine in the cold and snow (so far) so I'm using it. Final Update: Super easy, healthy and quite good. Husband said so, too, in spite of the garbanzos. Filling. Half the recipe (1 can beans) made the perfect amount for the two of us. Thanks, Applecrisp. |
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applecrisp1
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Post by applecrisp1 on Jan 7, 2017 17:04:20 GMT -5
catbatty -- You are so welcome. I first tried the recipe a few years back after someone on the CLBB said it was really good. And, like you said uses things many have on hand all the time. It would be good to make when one thinks they have nothing on hand to make and beyond budget friendly too. I do skip the rosemary since funny I don't care for it and never buy. If you try it, I hope you like it.
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Post by swedishcook on Jan 7, 2017 17:14:01 GMT -5
Fridge and small freezer are OK, but the pantry is another story so I need all the help I can get. Thanks for your great suggestions! I'm sure I had a reason for the 5-spice powder at some point but right now I haven't a clue about my intentions. It's citrus season and I use 5-spice powder for a Chicken & Orange Salad from EW. As suggested by reviewers I always double the rub. |
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Post by soupandstew on Jan 7, 2017 22:29:01 GMT -5
Fridge and small freezer are OK, but the pantry is another story so I need all the help I can get. Thanks for your great suggestions! I'm sure I had a reason for the 5-spice powder at some point but right now I haven't a clue about my intentions. It's citrus season and I use 5-spice powder for a Chicken & Orange Salad from EW. As suggested by reviewers I always double the rub. That sounds awesome, SwedishCook. And I just bought some chix breasts! Thanks for sharing. |
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bawstinn
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Post by bawstinn on Jan 9, 2017 8:22:02 GMT -5
Managed to use up 1 quart sized bag of blueberries for these blueberry muffins from Pioneer Woman. Skipped the sauce. I took out Italian sausage and made One Pan Roasted Potatoes and Sausages from Skinnytaste. I also took out an already marinated pork tenderloin for supper one night. I've been experimenting with my new pressure cooker and made chicken stock out of the carcass from the whole chicken I previously cooked for DD's sandwiches this week. Most of it will go into making Pasta e Fagiloi. There will probably be a 2 cup container left that I'll throw in the freezer for making rice. Maria |
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applecrisp1
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Post by applecrisp1 on Jan 9, 2017 13:29:37 GMT -5
Managed to use up 1 quart sized bag of blueberries for these blueberry muffins from Pioneer Woman. Skipped the sauce. I took out Italian sausage and made One Pan Roasted Potatoes and Sausages from Skinnytaste. I also took out an already marinated pork tenderloin for supper one night. I've been experimenting with my new pressure cooker and made chicken stock out of the carcass from the whole chicken I previously cooked for DD's sandwiches this week. Most of it will go into making Pasta e Fagiloi. There will probably be a 2 cup container left that I'll throw in the freezer for making rice. Maria Bawstinn --- Great job using up some of your food (and the recipe sounds great!). Thanks for the Pasta Fagioli recipe, it is one of my favorites soups to make and I was looking to try a new recipe. I haven't done any menu planning for this week but I do know ..... tonight I;m having leftover of SmittenKitchens Broccoli Melts (just need to put together and heat up). I really liked this recipe so just a bonus that it uses up some bread in the freezer and finishes up the cheese in the fridge (before I ended up just snacking on it). smittenkitchen.com/2016/02/broccoli-melts/ And planning on making Olive Oil Braised Chick Peas with Feta which uses basically all pantry ingredients (and finish off the bread in freezer). I do make a few changes and cut back the oil etc, I've only made it once and thought it was very good. joythebaker.com/2016/02/olive-oil-braised-chick-peas-with-feta/. Or ETA,, might make Spanish Chickpeas and Rice since uses up the last of the rice, finishes off the bottle of smoked paprika (a favorite!) and I have lots of canned chickpeas. www.budgetbytes.com/2015/06/spanish-chickpeas-and-rice/Have a great week all! |
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Post by erin elizabeth on Jan 12, 2017 14:03:26 GMT -5
I have yet to try a new recipe in 2017! But I guess eating meals out of the freezer is OK. Ate a container of stuffed bell peppers and used up 2 of the old potatoes for mashed. Took out some ratatouille and ate it with pasta. Cooked a pork shoulder steak and ate the last sad potato and some of the broccoli. The rest of that broccoli is still hanging around--have some new bread though so cheese is the only thing keeping me from those melts! I think I am going to take out a small container of spaghetti sauce out for tonight's dinner. Next up--either beef short ribs or a pork shoulder roast. Whatever I make with those will require a trip to the store! Haven't been in awhile.
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applecrisp1
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Post by applecrisp1 on Jan 13, 2017 13:13:57 GMT -5
Hi Erin -- Sounds like you are making a great dent in some of your freezer stash! And some great sounding meals and probably easy/little work too -- a win/win IMO. I'm thinking of making a veggie orzo soup since I have lots of carrots, onions, spinach in the fridge, and some whole wheat orzo to finish off. I'm going to look for a recipe that hopefully uses what I have already have on hand since I don't want to go food shopping in next few days. If you try the broccoli melt, report back with a review (good, bad or eh). I really liked it and just used up some cheddar and monterey jack. Tonight I'm making an old favorite SmittenKitchen recipe that I'm in the mood for and just coincidentally uses up what I already have on hand. It is basically just spinach, chickpeas, canned tomato sauce, bread chopped up, smoked paprika etc. Cheap, healthy and really good! Pretty to look at, no. smittenkitchen.com/2010/03/spinach-and-chickpeas/Then there is the bag of shelled edamame that might be a solid brick of ice since its been in the freezer for awhile and .... If others are trying to use up some food -- whether freezer, pantry, fridge etc -- hope it is going well. Anything not sure how to use up? |
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bawstinn
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Post by bawstinn on Jan 14, 2017 8:27:01 GMT -5
Sort of a failure here this week I received an air fryer for Christmas (it was a gadget Christmas for me as I received a pressure cooker too) and I bought some chicken legs and thighs because I want to give fried chicken a try this weekend. I did clean out the refrigerator and the small one in the garage and found I have to have at least 10 pounds of apples. I was going to make a deep dish apple pie, apple muffins for the kids for breakfasts this week and a German Apple Pancake for breakfast tomorrow. |
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Post by swedishcook on Jan 15, 2017 1:50:49 GMT -5
bawstinn, would the apples you have work in savory dishes? I've alway liked the combination of apples and curry. Or just sautéed apples as a side dish - maybe combining with onions.
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