The all new using what you have from your Freezer, Cupboard or Shed (Barn)

Cherryfudge

Floss said:

Sourcream - how about goulash?

Fab idea, thanks! Especially as, while I don't eat beef, I love mushrooms and there are lots in the freezer taking up space.

in_my_wellies said:

Items left, all 400g
Can chick peas
Can red kidney beans
Can kala Chana beans
Can black beans
Can pilchards - cat will have these

For the kidney beans and black beans, try Black bean chilli with chunky guacamole and soured cream recipe | Eat Your Books though you might have to go to the library or search for an equivalent to get the complete version. I made this last week and it was seriously filling as well as doing my gut biome a ton of good! (This is why I have sour cream, btw - that with the plum tomatoes, avocadoes, lime juice and red onon were the guacamole and sour cream topping for the chilli.

If you don't fancy doing the whole kit and caboodle, kidney beans and black beans go well in any chilli, full stop.

YorksLass said:

Cherryfudge Sour cream can be used to make scones, just dilute down with a little milk first.  The goulash suggestion is also a winner.

Ah - scones! Just when I have an excess of strawberry jam, too. If I have energy left after the things I have to get done tomorrow, I think it might be cooking time.

Today we did some eating up as our usual Saturday takeaway has been moved to Wednesday. I didn't get a till receipt so I may not remember everything, but
In: pears, bananas, yogurt, tinned peaches, peas.
Out: half a bag of frozen melon, half jar of sweet and sour sauce, half tin of beans, a fishcake, a bag of sweetcorn, some small potatoes, an Advent calendar! (I forgot it and have finally finished it!)

carinjo

YorksLass said:

Tinned corned beef 

1. Make corned beef hash (maybe add the dumplings?)

2. Use for a pie filling with onion and potato

3. A savoury pot - Gently fry some chopped onion till softened, fold in diced cold cooked potato and cook for a couple of mins, fold in diced corned beef and cook till it starts to “shred”, turn into a serving bowl, add grated cheese and sliced tomato to top, place under grill to melt cheese.  Or leave mixture to cool before adding cheese, cover and keep in fridge till needed then bung in MW for a couple of mins.  Serve with crusty roll.

Ok, now i want to go buy tinned corned beef just to make this dish 
First day of staycation, ms C is busy making me brunch.
Out: crumpets, tin baked beans&sausages, couple of eggs.
In: not any of the slowcooker chilli con carne, between the 2 of us there is a serving spoon left over this morning

Ditto on the dumplings, i have done make my own and packaged ones, it really adds a wow to the dish.

Floss

As a child we would have 'corned beef hotpot' which was sliced potatoes layered with thinly sliced corned beef & onions, then topped with the best slices of potato with a jug of beef Oxo poured over before going in the oven. This was always served with tinned carrots, and became a family favourite with my kids too.

joedenise

Had so many peppers from my couple of Morries magic bags decided to prep and freezer most of them which I did last night, open frozen on a tray and bagged up this morning.

Taken out a garlic chicken breast for dinner tomorrow night which we'll have fried up LO potatoes and veg from dinner tonight.

Cherryfudge

@Floss, thank you very much for suggesting goulash to use the sour cream. It was delicious, and it's also used the mushrooms up so I have a bit more freezer space, some of which will now by filled with the left-over portion.

There's a little bit of sour cream left so if I have enough energy later, the next thing will be scones.

In: mushroom goulash
Out: two lots of mushrooms and most of the sour cream.

I've also found I have two lots of Dijon mustard, so I'd be grateful for good ideas for those too, though I don't think they will ever go off.

Wicked_Lady

My Dijon mustard lives in the fridge and lasts for years!

I like it in ham sandwiches, as it's milder then English plus I use it as a marinade for chicken, mixed with some soy sauce and honey. Some people put a bit in mashed potatoes as well.

Cherryfudge

Wicked_Lady said:

My Dijon mustard lives in the fridge and lasts for years!

I like it in ham sandwiches, as it's milder then English plus I use it as a marinade for chicken, mixed with some soy sauce and honey. Some people put a bit in mashed potatoes as well.

Mine's been in the fridge for years too! I like the marinade idea, might give that one a try thanks.

PS. Does anyone know how strict the BB dates on Chipotle Sauce are, please? I've got two part jars: it's really nice in mayo but there's only me eats it so they've been there since last summer.

Frugalista

I mix chipotle sauce with cream cheese (and other bits that I can't remember without looking at the recipe) to stuff mini peppers.

Now for a tough one.  My sister gave me two large bags of Bombay mix - but, it is soooo hot!!  I like spicy but it is just too much on its own.  I have racked my brain thinking of how I could incorporate it into something else - but am at a total loss.  Has anyone got any inspired ideas?

bargainbetty

Frugalista said:

I mix chipotle sauce with cream cheese (and other bits that I can't remember without looking at the recipe) to stuff mini peppers.

Now for a tough one.  My sister gave me two large bags of Bombay mix - but, it is soooo hot!!  I like spicy but it is just too much on its own.  I have racked my brain thinking of how I could incorporate it into something else - but am at a total loss.  Has anyone got any inspired ideas?

Hiya, 

Something like this? The potatoes and yoghurt would ease the kick; 

https://www.olivemagazine.com/recipes/vegetarian/crushed-fried-potatoes-with-curry-powder-salt-lime-pickle-yogurt-and-bombay-mix/

Use it as a savoury topping for natural yoghurt or break it up into breadcrumbs for a spicy coating for chicken or pork? 

Cherryfudge

Pasta has gone up from 55p to 70p a bag! No wonder my shopping bill is getting bigger!

We have a guest staying a couple of days so I'm spending more on food. Today I've added a portion of salmon and two lots of pasta in sauce to stores, and not finished anything up.