Empty the Storecupboard 2016: Week 1

Empty the Storecupboard Challenge Week 1 Chinese curry noodles prawns Penny Golightly

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.

Empty the Storecupboard Challenge 2016 Week 1 Rice crust quiche Penny Golightly

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.

Empty the Storecupboard Challenge 2016 flax breakfast smoothie peach pancake filling

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.

Empty the Storecupboard Challenge 2016 Week 1 Cous cous with halloumi Penny Golightly

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?

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  1. I am in for this one!

    So far this week I’ve used some things that were hanging about in the fridge to make a spicy rice – a tub of salsa and some ancient veg We have a huge bag of sunflower seeds to use up (thank you penny sale at Holland and Barrett) so I’ve been making batches of flavoured roasted seeds to sprinkle on everything. I’ve dug out the seed sprouter to use up some of the packets of seeds we have in the pantry and I’ve been mixing and matching pasta to use up all the small leftover amounts.

    The one thing I really want to get rid of as it has been hanging around for months is a tin of jackfruit. OH wants to try pulled jackfruit but I confess I’m a bit afraid of the potential meatiness so I’ve been putting it off. Maybe next week!

  2. I am joining in this challenge as I have a few items in the store cupboard that need using up like puy lentils, falafel mix, cans of chickpeas etc and tonnes of herbs and spices!! Also need to clear out my freezer as well, so there will be some experimental meals over the next few weeks!

  3. Hi thrift deluxe – that’s an interesting mix of things to use up, send us some pictures of what you make please. Never cooked tinned jackfruit either, but best of luck.

    Hello Natasha – so glad you’re joining us! Can’t wait to see what you cook up, please tweet me #EmptyTheSC what you make. By the way, I’m doing a Freezer Challenge in April if you fancy joining in with that too.

    P xx

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