We’re now in the eighth week of the 2016 Empty the Storecupboard Challenge, and I’m feeling really good about the progress so far. In particular, we’ve mainly been concentrating on having healthy food, as Beau hasn’t been well and is recovering from surgery. Eat better, get better faster and all that.
The first meal (see above) used up about 200g of dried quinoa. I cooked it up with soya beans, lemon juice and herbs, and served it as a side dish with poached salmon and steamed sprouting broccoli. As you can probably imagine, 200g of dried quinoa meant we had plenty of leftovers.
The leftover quinoa got turned into a healthy-ish version of bubble and squeak (pictured above), and I added a large handful of rice flakes from the storecupboard to help bind the mixture, along with a load of chopped rosemary and some salt and pepper. Then I shaped up some patties and rolled them in another load of rice flakes before shallow frying them in a few drops of oil.
They crisped up really well and stayed fluffy in the middle, so they were a big hit for dinner that evening, served with grilled sausages and mixed vegetables.
I also used up about 30g more of the cinnamon flax seed powder in some protein shakes (shown above), along with one mango, two pears, 100ml almond milk, 250g soya yogurt, and a few drops of vanilla extract. It made enough for four shakes, and I figured it would do Beau some good as well as being really, really delicious.
For the last storecupboard meal of the week I used up another 100g of the brown rice and two more portions of Chinese curry sauce. That needed a large handful of defrosted prawns and some stir fry vegetables adding to it to turn it into the meal in the photo above.
Not a bad week for storecupboard meals, all things considered. Next week I’ll try to use up some more cous cous, some more of the rice crumbs, and maybe that jar of mincemeat that seems to have been hanging around for an eternity. I’m not a fan of mince pies, so it’ll have to be something else – any ideas?
Are you making any storecupboard meals this week? What are you cooking, and are you trying to keep any of it healthy?