We’ve made it as far as Week Three now in the 2016 Empty the Storecupboard Challenge, and there’s a bit of a dent in the food stocks already. That’s quite an improvement on last year.
This week I’ve made three main meals, starting with a warm quinoa superfood salad (main picture above). It got rid of 100g of quinoa grains and another 10g of pumpkin seeds, and was really easy to make in the microwave. I added broccoli, baby sweetcorn and soya beans, plus some plain yogurt dressing.
It was nice and comforting, and healthy, but if I made this again I’d want some goat cheese or something like that on top, and a squeeze of fresh lemon to give it some more punchy flavours.
Next up we had a stir fry with two more sheets of the egg noodles (see above). This had prawns and mixed veggies added, and chilli and soy to pep up the flavour. A no-fuss speedy supper that was very popular.
The final main meal was a home made pizza with that can of artichokes on the top, plus a few olives and some leftover mushrooms. Beau had some salami as well. We tried a new kind of cheese on top, which I can safely say we won’t be using again as it was a bit too grainy and greasy for my liking, as you can probably see in the photo above. Apart from the cheese, the rest of it was tasty.
As you can see from the snapshot of the shelves I took yesterday, we are making some progress! We’ve also had another tin of soup for a quick lunch, and a tin of pineapple heated up with spices for an easy pudding.
By the way, does anybody know any good recipes that would use up 25g of chia seeds? I’ve never cooked them before and it’s time to get rid of that sample sachet. Yep, I’m a grown woman and I’m scared of cooking them. They’ve gotta go.
Next week I’ll be making two storecupboard recipes, I think, as I’m likely to be busy with other things. Think that’s likely to be soup with rice noodles, and a quiche with a rice crumb crust. And maybe the aforementioned chia seeds.
Are you using up the contents of your storecupboard too? What have you been cooking?