Welcome to the 2016 Empty the Storecupboard Challenge, and here are the first meals for Week 1. This is what’s been cooked and eaten so far.
The picture above is a stir fry that used up two sheets of egg noodles and two portions of Chinese curry sauce base. The additions were a teaspoon of sunflower oil for frying, a handful of defrosted economy prawns, and chopped mixed vegetables. It was delicious, and a very easy Monday night dinner.
Below is Tuesday night’s evening meal, a quiche with rice crumbs instead of a pastry base. It used up 30g of rice crumbs, which work in the same way as sprinkling semolina under a pizza. I added four beaten eggs, dried oregano, a small head of broccoli and some snipped up leftover veggie bacon.
I also had some bananas that were on the turn that day, so I used them up in a breakfast smoothie with a heaped tablespoon of ground flax seeds and cinnamon from the storecupboard, and added almond milk, and frozen mixed berries. That’s in the picture below on the left. As it was Pancake Day I also made a batch of pancake batter in the blender, and used a can of peaches from the storecupboard for the filling, with the addition of a few home grown raspberries from the freezer.
The final Empty the Storecupboard Challenge dinner was made with cous cous, pumpkin seeds and tinned sweetcorn from the cupboard that keeps on giving. I added halloumi, red pepper, kale, mixed herbs and olive oil to complete the meal. Lots of veggies, and enough leftovers for lunch the next day.
Next week I’m going to make:
- Vegetable biryani with brown rice
- Spicy tofu and rice noodles
- Pizza or hot salad with artichoke hearts
I also need to start using up some of the tins of soup. I’m not a great fan of canned soup if I’m going to be honest – home made is always better by a long, long way – but somebody else bought it and it might as well be used. They’re under strict orders not to buy any more though!
Are you going to join in with the 2016 Empty the Storecupboard Challenge? What’s on your list to use up?