Store cupboard challenge

D&DD

Well we seem to be doing ok so far I still have a little hole in the freezer which hasn't been filled up by more bargains
I've taken a pack of porkribs out today for tea as well and the pearl barley stockpile is reducing a bit too quickly for my liking! :eek: *DD tries not to hyperventilate at the sight of holes*
I can open my tins cupboards without losing a toe now so I s'pose thats good *deep breaths*...
Been a bit too hectic here to have a bake up for a couple of days so have a mass baking session planned for tomorrow as I can cram the excess into the freezer.
Got an even busier week next week so will whip up some pizzas and freeze them and some dinners I can just defrost and zap in the microwave..

Tightwadways

Not doing to bad...tonight we're using up all our fish and have fish pie.....shopping day tomorow, may stock up on some rabbit, and essentials such as fruit, apart from that don't need much

newlywed

Ok to save me buying anything else, what can I do with turkey breast pieces to feed us all?

Wanted to do something other than just cook them and serve with gravy

Almost all my casseroles are bung in the slow cooker with veg, lentils and passata.

Anyone got anything a little more inspiring for me to do? Can't be curry coz it's for the kids and one won't eat spicy things.

I have baking potatoes, parsnips, half a swede, half a cabbage, onions, frozen sweetcorn, passata, herbs, soy sauce, etc, barley, red and brown lentils, green split peas - plus all the usual baking stuff.

queen_of_string

haribo thanks for the idea of using up xmas pud in muffins. I have a giant one in the cupboard and there's only 2 of us for xmas this yr. Might hack 2 lumps of it and freeze them for xmas then use the rest in muffins, they might be a fun christmassy thing to take to work and as gifts nearer the time :-).

Penelope_Penguin

newlywed wrote: »

Ok to save me buying anything else, what can I do with turkey breast pieces to feed us all?

I have baking potatoes, parsnips, half a swede, half a cabbage, onions, frozen sweetcorn, passata, herbs, soy sauce, etc, barley, red and brown lentils, green split peas - plus all the usual baking stuff.

Cook the turkey with some chopped onion and garlic. Add a bit of stock (or water) and thicken that. Add some sweetcorn. Make a suet crust (or dumplings) and bake - turkey pie - one of our favourites :T Chop the potatoes, swede, parsnips into equal sized chunks. Bake in the oven until golden to serve with.

Penny. x

Penelope_Penguin

thriftlady wrote: »

Supper tonight will be pumpkin and parsnip risotto with bacon. I'm determined to use up the risotto rice.

Can I ask, do you cook the parsnip before you add it to the risotto I make pumpkin risotto, but find that the pumpkin doesn't need pre-cooking.

Penny. x

thriftlady_2

Penelope_Penguin wrote: »

Can I ask, do you cook the parsnip before you add it to the risotto I make pumpkin risotto, but find that the pumpkin doesn't need pre-cooking.

Penny. x

No I don't precook it Penny. I dice it into very small pieces and add it with the rice. Wish OH would hurry up and get home so we can eat it:rolleyes:

canidothis

I nearly fell of the OS wagon this evening as I considered a chinese takeaway :eek: But I made myself come straight home and within minutes after a good rummage in the freezer, I had carrot and lentil soup simmering away and quickly made some meatballs. Reckon I would have spent longer in the takeaway queue! Thank goodness for freezing and batch cooking - probably just saved me £20 :beer:

madbat

hey,
im a student and this site has saved me from hunger many times, simply tell it what you hav in your cupboards nd it gives recipes. i hope this hasnt alredy been poasted i did a search and couldnt find it:
http://www.recipematcher.com/

Kate

Olliebeak

OH had his whole trout this evening (had been sitting in the freezer since April!) and I had the remains of last night's chicken thigh casserole with a jacket potato. Very OS/MSE - completely free meal courtesy of the freezer/fridge.

A 1/2lb pack of minced beef has been taken out to defrost for tomorrow. Got some peppers, onions and mushrooms in the fridge - so I sense one of my 'not very tomatoey' bologneses coming on for tomorrow evening .



Can I ask a question of you all-knowledgeable folks please - how long can you keep an opened tube of tomato puree for? I'm sure it's supposed to be used immediately :mad: . Can't even remember what I bought it for now but it's had one squeeze out of it. That'll teach me a lesson - maybe I should have frozen it 'ice-cube' style.