It’s Week 4 of the latest Empty the Storecupboard Challenge, and we’ve been managing to keep up the pace of our storecupboard-ingredients-based meals. We’ve made quite a lot of progress, but there’s still plenty of stored ingredients left to get through on those cupboard shelves.
The first meal of the week used up the fusilli pasta. It was a really quick dinner with a sauce made from frozen spinach and nutmeg, and a bit of olive oil and grated cheese. I did a tomato and basil side salad with some of the home grown herbs on the kitchen windowsill to make the meal more healthy. And I forgot to take pictures, again. You’ll have to take my word for it, but it was pretty good.
Next, we had a Moroccan-style meal (pic above) that used up some more of the cous cous and a can of tagine chickpeas. I roasted a big pan of aubergine, peppers and onions with garlic and herbs, and served it all together with some griddled halloumi slices and big lemon wedges. That works out at at least two of your five a day, plus there was enough for a leftovers lunch the next day. I’d happily cook something like this up again, it was delicious.
The third meal was a stir fry that used up the last of the brown rice. I cooked the rice, and then rinsed it well in cold water to get rid of some of the starch and separate the grains. Then I stir fried some mixed vegetables and defrosted prawns, and mixed in the rice near the end of cooking, adding some five spice powder and soy sauce. Good comfort food on a rainy evening.
We’ve also finished the pistachios on top of breakfast cereal, and had some more of the raisins as snacks – but there’s still plenty left to use up (full updated stock list here).
For all the latest articles about this challenge, have a look in the Empty the Storecupboard Challenge archive.
What’s your favourite storecupboard meal? I’m in need of some inspiration, so please share those recipes and ideas.