Empty the Storecupboard Challenge 2016: Week 7

Well, the last few days have been intense to say the least at Golightly Gardens, but we’re just about holding it together. As a result, we haven’t had quite as many storecupboard meals as I’d hoped, but we’ve still made some headway and it feels as though we’ve gone well past the half way mark in the Empty the Storecupboard challenge.

To start off, we did a stir fry with edamame beans and prawns that used up the last of the rice noodles and all kinds of other veggies (see above). That was served simply, with a little splash of dark soy sauce.

The second main meal (above) was cous cous with chopped french beans, tomatoes and olives, with grilled halloumi on the top. It used up about 80g of cous cous and 10g of pumpkin seeds from the storecupboard. Simple and delicious, with a squeeze of fresh lemon on top and some freshly ground black pepper.

I also managed to use up the last can of lentil soup, and made a dessert (picture above) that used up some of the candied watermelon, with the addition of mango pieces and plain yogurt. See the picture below for what remains of our food stocks for the last part of the Empty the Storecupboard Challenge.

Are you joining in, and eating up older stored food to save money and prevent waste? Let me know what you’re cooking!