Nourish the
Body • Mind • Spirit

What’s in YOUR pantry?

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After “cauliflower”gate … when that lovely white orb was selling for $12 a head (or more accurately, not selling) I started to really pay attention to my grocery bill. Raise your hand if your grocery bill has a higher than normal number at the bottom.

Ok – so here is my challenge to you (and to myself) Be intentional about using up the food that you already have in your fridge and pantry!

 

 

 

 

Recipe # 1
Not sure what to do with those cured olives. Are your organic peppers looking like they need a shot of “Oil of Olay!” Never fear. Cut the past-their-prime peppers into big chucks, and throw them and the olives and some mini red potatoes in a pan, toss with some olive oil and bake in the oven at 400 degrees for 40 minutes – dELish

Blog 38 - 2 Using peppers and olives

 

 

 

 

Hmm – you may look in my pantry and see 2 cans of pumpkin left over from Christmas. I see the foundation for a curried pumpkin soup. There was also a can of coconut milk in the back corner

Blog 38 - 3 Soup fixins

 

 

 

 

Recipe # 2 is a recipe that I adapted from Taste of Home to use those ingredients:
2 cups fresh mushrooms, sliced
½ chopped sweet onion
2 cloves garlic, minced
1 tbsp grated ginger
2 tbsp oil
1 tsp curry (or more)
1 litre vegetable broth
1 can pumpkin (NOT pumpkin pie filling)
1 can coconut milk
1 tbsp honey
½ tsp salt
½ tsp freshly ground black pepper
½ tsp freshly grated nutmeg.

In a large saucepan, sauté mushrooms, onion, garlic and ginger until tender. Add curry and stir to blend. Gradually add broth. Bring to boil, cook and stir for 2 minutes. Add pumpkin, coconut milk, honey, salt, pepper and nutmeg. Heat through and enjoy!

 

Blog 38 - 6 Mushrooms

 

 

 

 

 

 

 

 

 

Now onto the chestnuts … 3 packages!
My sister-in-law made an amazing vegetarian tortiere … I adapted the recipe to make a crust-less version and served it with roasted beets. My pantry has a few less things in it AND I stretched out our food, so that I didn’t have to return to the grocery store so soon. However, this is so good, you may have to ADD chestnuts to your list.

Blog 38 - 7 Meatless tourtierre

Recipe # 3
CHESTNUT MUSHROOM Yummy-ness

 

 

 

1 ( 15g) package of dried mushrooms
8 oz (250g) cremini or white mushrooms
3 T butter (or oil)
1 stalk celery, diced
½ cup sweet onion, finely chopped
1 carrot, diced
1 Tbsp chopped fresh sage or ¾ tsp dried sage
1 tsp salt
½ tsp ground allspice
¼ tsp pepper
3 ( 100g) packages of vacuum packed, cooked, peeled chestnuts

1. In small heatproof bowl, pour 1 c boiling water over dried mushrooms; let stand 15 minutes. Reserving liquid, transfer mushrooms to food processor and add cremini (or white) mushrooms. Pulse until chopped.
2. In large skillet, melt butter or oil over medium-high heat and cook celery, onion and carrot until softened, stirring often, about 4 minutes. Stir in chopped mushrooms, sage, salt allspice and pepper; cook until mushrooms are softened about 4 minutes. Stir in reserved mushroom liquid and cook until almost all liquid is evaporated about 2 minutes. Transfer mixture to large bowl; let cool slightly.
3. Pulse chestnuts in food processor until coarsely chopped. Stir into mushroom mixture.

Blog 38 - 4 granola and apples

 

 

 

 

And finally granola mix and aging apples.

I’m sure everyone has a favourite apple crisp recipe – so just use the granola in place of flour or oatmeal. I achieved this amazing sauce with coconut sugar – about 1/2 cup mixed in with the sliced apples.

Blog 38 - 5 apple crisp

 

 

 

Please let me know if you took my challenge and let me know what’s in YOUR pantry and what you made with it. Happy cooking!

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