I'm eating out of the freezer and cupboards challenge

Kirri

Slight recipe over reaction? :lipsrseal the more the merrier on here usually

AlwaysHappy wrote: »

My freezer is FULL and its not a bargain if I can't fit it in is it?

It's not a bargain if you don't need it in the next week/month?!


Breakfast - yoghurt and muesli

Lunch - free yoghurt and muesli (out a lot, lack of food!) followed by a banana

Dinner - blue cheese and pasta and either beans or courgettes or maybe both, I am inundated with courgettes/marrows.


Thanks for the cheese/egg recipe suggestions JB, tempted by both but fancied making another bunch of cupcakes then realised I have the mozzarella in to make the polpette this weekend but think I need an egg for that too. Will have to get another egg delivery but I can only get them on Wednesdays..

Welsh_Poppy

I made JB Aubergine stew and looks well okay smelt nice I have frozen it for another day in portion size.
I also made Rosa's Aubergine parmigiana and smelt nice that is dinner tomorrow sorted with salad.

I have audited the half and half freezer and cleaned it:-)

IN 2 portions aubergine stew , 2 bags aubergine slices and 3 bags runner beans.
OUT mackeral,rhubarb and ginger crumble, 2 portions veggie shephards pie, meat loaf and yorkshire puddings hM

DS coming for dinner Sunday so getting all the food we need out of freezer(I can cross a few things of my lists)

Kirri

The polpette is delicious a favorite of mine:-)

Always Happy

i agree if you have no room for it it is not a bargain:-)

Edwardia

Good too see you back sorry about burgalary.But Iceland seemed to have upped there game they were the first to offer home delivery.

Kirri

Just seen this, if anyone needs another courgette recipe, will try it when I get some mushrooms, looks very nice.

http://www.abelandcole.co.uk/recipes/cheesy-mushroom-and-rice-stuffing

Decided to go with both courgette cooked in butter and garlic and french beans with the pasta tonight, just cooking..

I have a cheese question... if you get a whole round of blue cheese, obviously the blue mould is through the cheese but there is a thick grey mould on the outside of the whole round - I've been cutting that off, it doesn't look that eatable?! but it takes the edge of the cheese with it as it's soft inside, is this what I am supposed to be doing?

Jelly_Biactol

faganswife wrote: »

Ive got some packets of Silken Tofu in the bottom of my freezer , exp end of 2010 . Are they going to be okay and apart from making a chocolate mousse type dessert what else can I do with them ?

If it's gone off, you'll know as it'll smell bad (when defrosted).
http://vegancooking.livejournal.com/3146450.html?nojs=1
If it's been in the freezer all the time, I think it should be OK.

Uses?
Orange & Almond Cake (vegan, flourless)
http://gaylourdes.blogsome.com/2008/02/21/flourless-orange-and-almond-cake/
Pork & Chive Dumplings
http://nymag.com/restaurants/recipes/inseason/17301/ (recipe says firm tofu but you can use silken)
Soon du bu (Korean spicy stew)
http://www.ambitiousdeliciousness.com/2009/09/14/soon-du-bu-spicy-tofu-stew/
Tofu, Peanut Butter & Banana Spread
http://munchkinfood.blogspot.co.uk/2010/12/tofu-peanut-butter-and-banana-spread.html
Ceasar Salad Dressing
http://www.foodnetwork.com/recipes/alton-brown/no-guilt-caesar-recipe/index.html
Macaroni & Cheese
http://www.thekitchn.com/recipe-bighearted-mac-cheese-w-137483
Vegan Courgette Frittata (recipe says firm tofu but you could try it with silken)
http://blog.fatfreevegan.com/2011/06/vegan-zucchini-frittata.html
Courgette & Tofu Burgers
http://australian.food.com/recipe/tofu-zucchini-patties-349967
Vegan Lasagna
http://www.yummly.com/recipe/Vegan-Lasagna-Food_com-153735
- as a replacement for ricotta, mayonaisse or yoghurt in recipes
- as an addition to soups
- as the basis of a healthier version of a cream sauce

Jelly_Biactol

Kirri wrote: »

I have a cheese question... if you get a whole round of blue cheese, obviously the blue mould is through the cheese but there is a thick grey mould on the outside of the whole round - I've been cutting that off, it doesn't look that eatable?! but it takes the edge of the cheese with it as it's soft inside, is this what I am supposed to be doing?

Cheese rind is usually edible (unless it's wax of course) but whether you want to eat it is up to you. Try a bit, and see if you like it (that's what I do, it's often the best bit, though I usually don't eat parmesan-type rind but instead save it to add to soup, like an Italian bouquet garni).
More detailed info here
http://cheeseunderground.blogspot.co.uk/2011/01/cheese-rinds-to-eat-or-not-to-eat.html
and see follow-up comment from SayCheese at 11:59 for a succinct answer:)

Kirri

^ I would eat parmesan rind, I usually dice it small and stick it in the freezer till I'm doing pasta/risotto, but this is fuzzy/grey mouldy thick rind, I can't get past the look of it let alone taste it lol.

I just seem to be wasting the cheese inside a bit by removing it..

Sequeena

Out from freezer;
- 500g beef mince
- 2 crushed garlic cloves
- 1/2 bag mixed veg

Out from cupboards;
- 1 tin chopped tomatoes
- 1 tin beans
- pinch salt, pepper and mixed herbs
- generous glug worcestershire sauce
- 2 baking potatoes

Out from fridge
- 1 tablespoon tomato puree (slowly getting through it)
- 50g mild cheddar

Nothing in with the above I made cottage pie

Jelly_Biactol

Kirri wrote: »

this is fuzzy/grey mouldy thick rind, I can't get past the look of it let alone taste it lol. I just seem to be wasting the cheese inside a bit by removing it..

If the look of it puts you off but you don't want to waste the cheese flavour, what about tying it up in muslin bag like a bouquet garni for soups/stews/pasta sauce etc.

Billie-jo

OUT - some pitta breads and the sheesh kebab mix that was left from a week or so ago.
We had this for tea with salad & a slice of belly pork.
Got given some runner beans today from Mums next door neighbour. Will be using them on Sunday I think.
IN - Nothing into freezers today.

Jelly_Biactol

Welsh_Poppy wrote: »

I made JB Aubergine stew and looks well okay smelt nice I have frozen it for another day in portion size.

It's been in my recipe folder for a while but I haven't got around to making it yet.
I'd posted the blog recipe in the forum before, a few months ago. The reaction then was slightly different.
I've met the blog writer Gip Dammone a few times (though we're not exactly BFFs) and he writes just like he talks, very passionate about food, particularly Italian.
In a recent interview he said:
Q: What’s getting you excited right now, food wise?
A: My favourite is risotto with aubergines. I’m enjoying that a lot because it feels healthy!