Store cupboard challenge

JillS_2

taplady wrote: »

and me too please!

I have a bag of pearl barley to use up - if thats what you used in the recipe if not any suggestions to use it up would be appreciated.

I recently made a lentil soup and added some barley - partly to improve the protein quality and partly to use up the barley. It was the best lentil soup I've ever made and I think the barley contributed to that. I used pot barley but I should think pearl barley would work just as well.

nicki_2

My new fridge & freezer arrive tomorrow So I plan on having a baking session to use up some of my baking ingredients and to make some tasty treats to have in my packed lunch next week :D

Can't make too many ready meals as I don't have a microwave ATM (Mum & Dad have said they'll get me one for Xmas :money: ) so anything I do make has to be able to be reheated in a Remoska or left to defrost. Plus I don't make alot of soup - only cup-a-soups are consumed here and then thats only as part of my packed lunch

I was naughty tonight though - since DD is away and I've spent 5 hours shopping in town I treated myself to a take-away pizza with the works, expensive but I savoured every bite :drool: Roll on being able to make my own up and freezing them

Penelope_Penguin

NualaBuala wrote: »

Wow Penny, you're already organised for this Christmas!:rotfl:

No, clearing out last year's pies so I can make loads more :j

GreenandThrifty wrote: »

I'd love the recipe for the pumkin / barley rissoto too please

Did anyone post this This is my recipe:

Chop a small pumpkin into 8, reserving seeds and roasting them on a baking sheet. Sprinkle the pumpkin with olive oil, pepper and nutmeg and bake until soft. Remove the skin and chop into big lumps.

Sweat an oinion and some garlic in butter, until soft. Add about 60g risotto rice or barley per person. Have a pan of simmering stock and add this a ladelful at a time until the rice is cooked and the liquid absorbed. Add the chunks of pumpkin, season to taste, and add more butter

Serve sprinkled with parmesan shavings and the toasted pumpkin seeds.

Penny. x

Penelope_Penguin

CCP wrote: »

I did my cupboard inventory yesterday and discovered that... I only have one tin of tomatoes left. :eek::eek:

:eek: I'd be twitchy and hyperventilating if that happend to me DD made me laugh; she said that she thought everyone else kept stores like us, but when she went to babysit for some very good friends, they had less that a pint of milk in the fridge, and not much else - I told her that it was because they;re going on holiday and they're bound to stock up when they're back. She seemed satisfied with that

Today I've cleared from the freezer:

• 3 mince pies
• bacon into HM galettes
• HM plum crumble cake and clotted cream
• HG berries into smoothies

Penny. x

nopot2pin

Penelope_Penguin wrote: »

No, clearing out last year's pies so I can make loads more :j



Did anyone post this This is my recipe:

Chop a small pumpkin into 8, reserving seeds and roasting them on a baking sheet. Sprinkle the pumpkin with olive oil, pepper and nutmeg and bake until soft. Remove the skin and chop into big lumps.

Sweat an oinion and some garlic in butter, until soft. Add about 60g risotto rice or barley per person. Have a pan of simmering stock and add this a ladelful at a time until the rice is cooked and the liquid absorbed. Add the chunks of pumpkin, season to taste, and add more butter

Serve sprinkled with parmesan shavings and the toasted pumpkin seeds.

Penny. x

Thanks for the recipe Penny.... It does sound yummy.
Thats tomorrows dinner sorted.
Although, I do have a question, that puzzles me
Is there an easy way to get the seeds out of their shells ?
Or do you just eat the whole lot ... shell and seed ??

Penelope_Penguin

nopot2pin wrote: »

Is there an easy way to get the seeds out of their shells ?
Or do you just eat the whole lot ... shell and seed ??

I didn't rwalise poeple shelled the seeds I just wash away the gooey bits from inside the pumpkin (I'm sure there's a technicla term for this, but I can't remember ) and toast the seeds, shell and all :T

Penny. x

nopot2pin

Penelope_Penguin wrote: »

I didn't rwalise poeple shelled the seeds I just wash away the gooey bits from inside the pumpkin (I'm sure there's a technicla term for this, but I can't remember ) and toast the seeds, shell and all :T

Penny. x

I just didn't realise you could eat the white shell
I remember buying pumpkin seeds in America, that you had to crack open, to get to the green seed.
From what I remember, the shell was quite tough.
But maybe my memory is a little hazy...as it was quite a while ago.

missychrissy

Last year by the time I hit christmas my store cupboards and freezers were bulging. I had enough food for any eventuality. I need it sometimes because I have 4 sons, all with girlfriends and some with children and they sometimes descend on me en masse, especially Christmas and special anniversaries and birthdays. I therefore need to be prepared. However, after last Christmas i managed to last until March without going shopping. I think that I had enough long life milk and bread in the freezer to last and once I used up all the fresh fruit and veg I then used up the frozen and then the tinned.

I think that at any given time I could probably last close to 3 months without going shopping. I'm now self sufficient in wine and grow a lot of my own veg. It makes me feel safe and secure.

missychrissy

:j:j:jI forgot to add that my eldest son is getting married tomorrow.:j:j:j:j:j:j:j:j:j:j:j:j:j:j

Skint_Catt

Woofles wrote: »

My motto this week is: you can never have too many tubs.

No-one calls me tubs and gets away with it (sorry - a Jo Brand moment!)

But how do you store all your tubs? Mine take an entire wall cupboard - doesn't help that they're all odds & sods so don't fit together!