Thursday, December 31, 2009

Out With the Old... in the pantry and fridge. Sometimes we forget what we have hidden in our home, stowed away like some squirrels prepared for winter. Actually what I have is not necessarily old, just needs to be used.

Guess what? It is now officially winter (as of about a week ago) and it's the perfect time to use up what you have. There is a pantry clean-out happening at my place and freezer use-up to stretch that grocery budget just a little tighter.

Some things I found and how I might use them, might look like this:

3 cups ground cornmeal - cook up like polenta (see recipe forthcoming for tamale casserole)
1/2 cup carob powder - use to make "fudge" (mix together 1 cup nut butter, 1/2 cup honey, and 1/2 cup carob powder (or cocoa), then freeze
1 frozen ginger root - trim up and use in a stir fry or other Asian dish
2 -3 cups almonds - soak and make milk (then make a drink with frozen ripe bananas & vanilla in a blender, then pour into glasses with ground nutmeg on top - Thanks, Kristen!)
15 frozen ripe bananas - see suggestion above and for more smoothies, of course! =)
8 cups whole wheat grain (or berries) (both hard for yeast bread and soft for non-yeast bread) - grind for flour for bread baking and for other baked goods
3 cups whole rye grain (or berries) - grind and use in Old World Black Bread
2 cups pecans - snacking, cookies
2 cups walnuts - oat burgers
2 cups pine nuts - "better butter"
1 bag frozen spinach - spinach dip or as a topping for homemade pizza
bagged ice - leftover from making homemade ice cream 2 or 3 times worth (wasn't much, got tossed)
25 or so home frozen corn-on-the-cob - use some for lunch today
1 bag frozen peas - green pea salad
1/2 pound mesquite flour - any ideas, anyone? I bought a small package of it a few months ago and want to make something with it or use it in a recipe with something else.

1 cabbage - coleslaw or in a stir fry
2 half bottles of mustard - honey mustard chickpeas, or use in a salad dressing
2 cups maple syrup - pancake meal, use as sweetener in granola
5-6 big leaves collard greens - one batch worth of green smoothie for the family
1/2 tub sweet white miso - salad dressing, dip
2 cups homemade macadamia nut butter - see suggestion above for carob fudge

4-5 packages dried sheet nori - snacking, homemade brown rice veggie "sushi" rolls
2 packages dried shiitake mushrooms - use in "sushi" rolls, homemade spring rolls
1 quart home canned green beans - minestrone soup or other vegetable soup
4 pounds rolled oats - baked oatmeal, cookies
2 cans coconut milk - make ice cream, or use in a curry dish
1 bag lentils - make lentil soup
2 bags other beans - use in various bean dishes and salads, sprout
2 large cans crushed tomatoes - chili and other soups
1 small can tomato paste - ketchup, barbeque sauce, Catalina dressing, red sauce
5 cans pumpkin puree - soup, use in baked goods, make a pumpkin butter (like apple butter)
2 1/2 cups small pearl tapioca - use in pudding, grind up dry for thickener in soups, add to baked goods
1 can water chestnuts - use in spinach dip
1 jar sauerkraut - tempeh reubens
walnut oil - use in small amounts in baked goods
macadamia nut oil - ideas, anyone?
1 bottle Argentine chimi churri sauce (like A1 steak sauce) - marinade for tempeh or tofu?
10 pounds potatoes - baked
6-8 large sweet potatoes - baked or in casserole, sauteed with onions, use in baked goods

This is just a few things I found and some ideas for me to remember. Anyone have other ideas that I haven't thought of?


Peter said...

Hi I'm Peter and am a scientist who has worked with mesquite for almost 30 years. It is very stable at room temperature for several years as long as you keep the indian meal moth out of it. If you are where it is cold, vigorously blend a tablespoon of mesquite flour in a cup of soy or cows milk and microwave for a minute like hot chocolate. In the morning add 2 tablespoons of mesquite flour per cup of gluten free or regular waffle mix and a bit more milk. The aroma, flavor and aroma is very nice

Send me an email if you want more recipes

Loretta said...

Thanks for the idea. Do you have any other ideas for a flatbread with mesquite in it? I once read something about that somewhere and that sounds wonderful.