Store cupboard challenge

Steve059

Christina_F wrote: »

I recently cleaned my kitchen cupboards - found a couple of packets of dried peas - any ideas how to use them ?

PEA SOUP

Makes 2 x 250ml servings

INGREDIENTS

250g of peas
1 vegetable stock cube
500ml of water

METHOD

If you are using dried peas, soak them in water according to the instructions on the box. If you are using tinned peas, open the tin and drain off the water.

Put the peas, stock cube and water into a saucepan on a medium heat. Bring to the boil, then turn down the heat until it is just boiling.

Put the lid on the saucepan and continue cooking until the peas are soft. Check the liquid level from time to time and top up if it starts to dry out.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

Put the saucepan on a low heat and reheat the soup gently.

ADDITIONS & ALTERNATIVES

You can use dried, fresh, frozen or tinned peas. Dried peas need to be soaked in advance. Tinned garden and marrowfat peas come in water and the drained weight of a 300g tin of peas is 185g, so use two tins and 750ml of water and make 3 servings. Tinned mushy peas can be used straight from the tin and with just 250ml of water.

As above, you can also add a pack of soaked dried peas to the water when you're boiling a gammon joint to make pea & ham soup. Add a little bit of the boiled ham before blending.

ditsykitchen

Maybe you could use the tinned salmon in place of the fish paste in this recipe:
http://agirlcalledjack.com/2013/07/17/creamy-salmon-pasta-with-a-chilli-lemon-kick-27p/

Miss_Purple_Hat

Oh dear, Steve059, you've just pretty much listed the recipe for what is infamous in my family as "camping stew". Tinned stewing steak in gravy, plus tinned potatoes, tinned carrots, tinned peas, tinned sweetcorn and a stock cube, all heated together in a pan in our tiny tourer caravan. Occasionally with dumplings, which I didn't like (as well as not liking tinned peas, which were very difficult to eat around!). It was cheap and very easy at a time when bad weather meant my parents ran out of money keeping us entertained and we had to go home from holiday early. But I would now only ever eat it if I really had to!

Steve059

zcrat41 wrote: »

What can I do with tinned salmon?

Swap it for the tuna in this? I haven't tried this, but I can't see any reason why it shouldn't work.

TOMATO & TUNA PASTA SAUCE

Serves 2

INGREDIENTS

2 cloves of garlic
2 onions
1 tablespoon of olive oil
400g tin of chopped tomatoes
140g tin of tomato puree
2 teaspoons of oregano
185g tin of tuna chunks in oil or water

METHOD

Peel the garlic and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a saucepan on a moderate heat. Add the garlic and onion. Fry for 3 minutes until they are golden. Stir frequently to stop them sticking.

Add the tomatoes, tomato puree and herbs. Continue to cook, stirring as the mixture boils.

Open the tin of tuna and drain off the oil or water. Add the tuna. Mix together gently, trying not to break up the tuna too much. Cook for another 5 minutes until the sauce has reduced.

ADDITIONS & ALTERNATIVES

If you are using tuna in oil, drain off the oil first and use it to fry the garlic and onions.

Add a 50g tin of anchovy fillets in olive oil. Use the oil to fry the garlic and onions. Chop up the anchovies and add them at the same time as the tuna.

Use mixed herbs instead of the oregano.

Steve059

Miss_Purple_Hat wrote: »

Oh dear, Steve059, you've just pretty much listed the recipe for what is infamous in my family as "camping stew". Tinned stewing steak in gravy, plus tinned potatoes, tinned carrots, tinned peas, tinned sweetcorn and a stock cube, all heated together in a pan in our tiny tourer caravan. Occasionally with dumplings, which I didn't like (as well as not liking tinned peas, which were very difficult to eat around!). It was cheap and very easy at a time when bad weather meant my parents ran out of money keeping us entertained and we had to go home from holiday early. But I would now only ever eat it if I really had to!

It was sold to me for camping and caravanning. Not recommended for backpacking, though. It's also useful as an emergency meal, especially if you have no water, as it uses the water in the tins.

busiscoming2

Christina_F wrote: »

I recently cleaned my kitchen cupboards - found a couple of packets of dried peas - any ideas how to use them ?

This reminds me of being in the girl Guides - I had to make a bean bag and used dried peas inside it!

Flat_Eric

I have quite a lot of fresh corriander left over and am a bit in dark on how to use it up. Usually I freeze it (I simply chuck it in the freezer in the bag it came) but Ifind that it sits in my freezer and never gets used as the corriander seems to crumble (for want of a better description?!) so I end up binning it. Any ideas on what to do with it?

ajmoney

Steve059 wrote: »

THREE TIN BEEF STEW

Thanks very much for this. I will use this on a day when I can't be bothered to go shopping.

sunset_gold

Posted this earlier on Questions on anything thread, but here is probably a better place.............any ideas for out of date waffle ice cream cones and reduced sugar marmalade please?
Thanks SG

chirpycheap

I'd crumble up the waffles and use as an ice cream/dessert topping.

Leftover marmalade can be used as a glaze for meat or fish.

Mix with some grated cheese for a fruity Cheese on toast.

Spread on stale bread for an orangey bread and butter pudding.

Anyone got any nice cooking ideas for using up 2 bottles of strong cider that my husband reckons will give him a headache if he drinks it!!