Some Pantry Clearance Dishes ... Burritos, Pizza and Souffle
In one more week, my New Year's pantry clearance effort will have reached the two month mark. I'm using the term 'clearance' quite broadly. As long as at least ONE major item in the dish, preferably two, comes from my fridge, freezer or pantry, it counts. Usually, that involves using a protein from my freezer, but that's not always the case.
In the past week, I've used leftover duck meat (freezer), combined with bbq sauce (fridge), salsa and sour cream to fill three flour tortillas and make duck burritos. The duck meat was obtained from making duck stock and then removing the remaining meat from the carcass and neck. The dish wasn't very photogenic ... no guacamole or greenery to dress the plate so, even though I took a picture, I'm not going to bother posting it.
I've made pizza with grated mozzarella from my freezer and Prego spaghetti sauce, from my fridge. A leisurely way of spending a Saturday afternoon which resulted in a very tasty supper as well as future lunches for work. I ran out of spaghetti sauce so I was forced to thaw a 2 cup container of home made marinara from my freezer for the second pizza. Now I have to decide on a dish in the next few days using the rest of the container.
I made two of these 6 serving pizzas topped with cheese, Polish sausage, white button mushrooms and green pepper.
I had thawed a 10 oz package of spinach earlier in the week in order to make spinach souffles, however, I couldn't think of how to use up the remaining 2 oz of thawed salmon from making salmon souffle with the items I had on hand, so I tossed it into the white sauce mixture with 2 oz (1/2 cup) of spinach and made two very substantial salmon and spinach souffles.
I also made a batch of crepe batter, on Saturday, which is resting in the fridge overnight. Haven't decided what I'm going to use the crepes for yet but I'd welcome any suggestions.
I've been using a lot of milk, eggs and cheese in meals, this week, and I'm in the mood for something more substantial. As I haven't been grocery shopping yet this week (I need orange juice, salad dressing, and more eggs and milk) I'm contemplating picking up a steak and satisfying my inner carnivore.
In the past week, I've used leftover duck meat (freezer), combined with bbq sauce (fridge), salsa and sour cream to fill three flour tortillas and make duck burritos. The duck meat was obtained from making duck stock and then removing the remaining meat from the carcass and neck. The dish wasn't very photogenic ... no guacamole or greenery to dress the plate so, even though I took a picture, I'm not going to bother posting it.
I've made pizza with grated mozzarella from my freezer and Prego spaghetti sauce, from my fridge. A leisurely way of spending a Saturday afternoon which resulted in a very tasty supper as well as future lunches for work. I ran out of spaghetti sauce so I was forced to thaw a 2 cup container of home made marinara from my freezer for the second pizza. Now I have to decide on a dish in the next few days using the rest of the container.
I made two of these 6 serving pizzas topped with cheese, Polish sausage, white button mushrooms and green pepper.
I had thawed a 10 oz package of spinach earlier in the week in order to make spinach souffles, however, I couldn't think of how to use up the remaining 2 oz of thawed salmon from making salmon souffle with the items I had on hand, so I tossed it into the white sauce mixture with 2 oz (1/2 cup) of spinach and made two very substantial salmon and spinach souffles.
I also made a batch of crepe batter, on Saturday, which is resting in the fridge overnight. Haven't decided what I'm going to use the crepes for yet but I'd welcome any suggestions.
I've been using a lot of milk, eggs and cheese in meals, this week, and I'm in the mood for something more substantial. As I haven't been grocery shopping yet this week (I need orange juice, salad dressing, and more eggs and milk) I'm contemplating picking up a steak and satisfying my inner carnivore.