I'm eating out of the freezer and cupboards challenge

Sequeena

Determined to use what we have!

Used up 2 wrinkling tomatoes, some cheddar, 2 sprouting baking potatoes to make a topping for my bacon and onion pie. Very pleased with it

Jelly_Biactol

Kirri wrote: »

Serious brownie points if you find a use for a huge bag of bran though :rotfl:

Date & Ginger Spiced Bran Muffins
http://dontlickthatspoon.weebly.com/13/post/2013/04/date-and-ginger-spice-bran-muffins.html
(that's a hat-trick of your 'never-again' leftover ingredients:))

Low-Fat No-Sugar Apple Raisin Bran Muffins & Fruit Quickbread
http://www.sparkpeople.com/myspark/messageboard.asp?imboard=158&imparent=30192897

Vegan Courgette & Date Muffins
http://www.choosingraw.com/vegan-zucchini-date-muffins/

Kirri

Jelly_Biactol wrote: »

(btw, searching for 'ginger date' brings up some interesting results on google:rotfl:)

^ fpmsl :rotfl:

I'm loving the fact some of these recipes have 2/3 of my difficult ingredients :T

I now have the strangest stuffed mushroom in the oven - peanut butter, soy sauce, courgette and blue cheese (had no cheddar).. having it with potato wedges. Bit nervous lol. Now have an empty peanut butter jar!

Thinking, from looking at the links, some sort of bran-courgette-date-ginger muffins may be on the cards for the next few weeks.. will stop me stuffing them all if I'm not too keen

Billie-jo

Don't really think I have the hang of this challenge right yet .:p

Nothing out but have put 4 bags of bacon pieces in and also a few blackberries that I picked this afternoon.
The freezer in the kitchen is now full to capacity, I am just so relieved it is one of those that defrosts itself as cant see it being emptied enough yet for ages. :rotfl:

Kirri

Couldn't eat the mushroom topping, was a huge salt overload, had to scrape the topping off and just eat the mushroom - so dinner was 1 mushroom and potato wedges :rotfl:

Maisie_M

ok utility room freezer inventoried and understairs cupboard done. Half way there so will finish off tomorrow.

Florenceem

No freezer movements.
Nearly out of HM Buttery Ginger biscuits - hungry hordes visited. Made a cake tonight - do topping + photo tomorrow.
For dinner today we had Sea Bass with HM wedges and HM coleslaw - given to me by my Daughter. I was going to make coleslaw to have with dinner but got a text - she had made too much - would I like some. The coleslaw recipe was from Olive magazine - fennel, red cabbage, red pepper, Tabasco sauce, dill, lemon zest - all the ingredients I can remember. It was delicious. Still some left.
Sea Bass was reduced in Sainsbobs but still a more expensive meal than usual - nice to have a treat sometimes.

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Jelly_Biactol

Kirri wrote: »

Couldn't eat the mushroom topping, was a huge salt overload, had to scrape the topping off and just eat the mushroom - so dinner was 1 mushroom and potato wedges :rotfl:

Never mind, at least you gave it a go
Though I'm intrigued now:think:, so I might try it at some point; I think I've got everything apart from the muishrooms, except soy sauce but got worcestershire sauce so might replace with that (maybe less than in recipe, if you thought it was much too salty ... I'm not keen on over-salty food anyway)

Jelly_Biactol

Vegan Gluten-Free Courgette Brownies

http://thenakedlabel.com/blog/2013/08/06/zucchini-brownies/
"These sweet and tasty treats are guilt free since they are vegan, low in sugar, high in fiber and gluten free yet still intense in chocolate flavour."

Makes: 20-24 squares

Ingredients (U.S. measurements):
1/2 cup shredded courgette (about 1 courgette)
1/3 cup applesauce
1 cup plus 2 tbsp water
2 tsp pure vanilla extract
3 tbsp grounded flax or chia seeds
1/2 cup plus 2 tbsp coconut oil
3/4 cup cocoa powder
1 cup coconut flour or wholewheat pastry flour if not GF
1/2 tsp sea salt
1/2 tsp baking soda
3/4 cup coconut palm sugar
1/2 cup chocolate chips, optional
Instructions:

1. Preheat oven to 350°F, and line a 9×13 baking dish with parchment paper. Set aside.
2. In a large mixing bowl, whisk together the first 6 ingredients and let sit at least 5 minutes.
3. Combine all other ingredients in a separate bowl, and stir very well. Pour wet into dry, stir until evenly mixed, then pour into the baking dish. Using a full sheet of parchment or wax paper, press down very firmly until the brownie batter evenly covers the pan.
4. Bake about 20 minutes, then pat down with a sheet of parchment.
5. Let sit 15 minutes before trying to cut into squares.

Kirri

Jelly_Biactol wrote: »

Never mind, at least you gave it a go
Though I'm intrigued now:think:, so I might try it at some point; I think I've got everything apart from the muishrooms, except soy sauce but got worcestershire sauce so might replace with that (maybe less than in recipe, if you thought it was much too salty ... I'm not keen on over-salty food anyway)

Yep and I have an empty jar too That is the 3rd recipe I've tried with peanut butter and not liked any of them and I wasn't keen on it on toast either - don't get it as I love peanuts..

I think it must have been the soy sauce but then think they said add salt and then guess the cheese may have had salt in, can't remember if the peanut butter had salt in either - it was a little unusual even despite the salt. I think I would loosen the peanut butter with just water if trying it instead of soy Maybe less topping per mushroom too - I used the smallest courgette I had, no carrot and it still made a lot.

I can still taste it...