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Anyone up for a Pantry Challenge in November? - Page 3

post #41 of 313
I made a pumpkin soup last week with a can of coconut milk, a couple cups of pumpkin, some chili paste, cilantro, salt, and tumeric (just a pinch) and dh loved it!
post #42 of 313
Quote:
Originally Posted by heathenmom View Post
1 jar of roasted sweet red peppers
I've chopped them up to use in pasta sauce, on homemade pizza, chili and lasagna.
HTH
post #43 of 313
I'm in. I have a very stocked pantry and freezer. With the exception of Thanksgiving (I'll be buying the turkey), I'm hoping to make it through the month without buying anything other than dairy and produce. I'm usually pretty good at meal planning, but I've been winging it lately. I'll be back with my plan for the next week.
post #44 of 313
Quote:
Originally Posted by heathenmom View Post
: BUT ... I have some random things in my pantry that I got because they were super-cheap :and now I don't know what to do with them. So if it's okay, I'd like to hang out, take notes, and maybe see if y'all can help me come up with a use for:

5 cans of coconut milk
1 jar of roasted sweet red peppers

Thanks!
I'm actually allergic to coconut, so I can't help much with that, as I don't cook with it... something Thai would be my first suggestion for the coconut milk.

With the red peppers, though, I make a really nice roasted red pepper aïoli to spread on sandwiches:

2 garlic cloves
1/2 c. roasted red peppers, drained and patted dry
1/3 c. mayonnaise
2 T. olive oil
salt and ground pepper

Whiz it all together in a food processor.

Or a pasta sauce:

1/2 cup pureed roasted red peppers
1/4 cup heavy cream
2 tbsp lemon juice
1 tsp oregano
1/4 tsp garlic powder
salt and pepper to taste
post #45 of 313
I need to do this. I was also half heartedly doing this last month but we had way too many special occasions and then I was sick half the month, so I didn't do very well. I actually ended up growing my pantry with sale food

New month though! I mostly want to use up some of the oldest stuff that's been lurking in the pantry for a while, and same goes for the freezer. I'll have a big turkey coming at some point this month and there is NO room!


Smokering - creamed corn can be used in corn fritters - yum! they are great with maple syrup. I can't remember what recipe I've used in the past but I recently bookmarked this one since it looks simple. Although, I'm sure I won't be using 4 cups of oil!

Velochic - yum! That red pepper spread sounds so good! I will for sure be trying that next time I have a jar around. Must not go buy any during the pantry challenge just so I can try it! lol

I also like roasted red peppers on panini. I usually do roasted eggplant, pesto, smoked provolone and sometimes turkey with the peppers. That aioli would rock it!

Coconut milk is awesome in pumpkin pie. Just use it instead of the milk and evap milk. I did that last year and it was delish!


MY hard to use items......
peanut satay sauce (I could use it on chicken but what do you eat with it?)
soba noodles

other things I can't remember
post #46 of 313

Grocery Goal = $80 for the month

Hi, I'm Erin and count me in! November is going to be a fun month for me as I'm doing the Pantry Challenge and the No-Spend/Low-Spend Challenge at the same time. My freezer and pantry aren't bursting at the seams so we might literally eat to the last can.
post #47 of 313
Quote:
Originally Posted by ekortering View Post
Hi, I'm Erin and count me in! November is going to be a fun month for me as I'm doing the Pantry Challenge and the No-Spend/Low-Spend Challenge at the same time. My freezer and pantry aren't bursting at the seams so we might literally eat to the last can.
Same here! I haven't given myself a lower grocery budget though, but I do want to use up a lot the canned and dry foods that I keep hoarding!
post #48 of 313
Quote:
Originally Posted by Smokering View Post
My difficult-to-get-rid-of ingredients are green lentils (they won't sprout, must have been heat-treated, and I don't like to eat them the same way as brown lentils; I might have to get over that) and canned creamed corn. I bought it ages ago because we made tuna casserole with it growing up, but DH doesn't like tuna casserole. What else can I do with it? A chowder, maybe?
Cheesy Corn Chowder
1 tbsp margarine
1 cup chopped onion (I just use a smallish onion)
2 tbsp all-purpose flour
2.5 cups chicken broth (or less if you don't want much broth)
1 can (16oz) cream style corn
1 cup frozen whole kernel corn (or more)
1/2 cup finely diced green bell pepper (I use a whole smallish pepper)
1/2 tsp hot pepper sauce (optional)
3/4 cup shredded sharp cheddar cheese (I use medium usually)
Freshly ground black pepper (optional)

1) Melt margarine in large saucepan over medium heat. Add onion; cook and stir 5 minutes. Sprinkle onion with flour; cook and stir 1 minute. Be careful of burning.
2) Add chicken broth; bring to a boil, stirring frequently. Add cream style corn, corn kernels, bell pepper and pepper sauce, bring to a simmer. cover' simmer 15 minutes.
3) Remove from heat; gradually stir in cheese until melted. Ladle into soup bowls, sprinkle with black pepper if desired. (I just put grated cheese on top of what's in the soup bowl - tastes cheesier that way - when I've stirred it into the pot it's like the cheesy taste disappears.)

* Add 1 cup cooked white or brown rice with the corn for a more filling meal.
Serves about 4.


And if you don't add cheese to the saucepan, the leftovers heat up beautifully.
post #49 of 313
Quote:
Originally Posted by BetsyS View Post
I'm in, too. I've been doing it for the last 3 weeks or so, half heartedly, but now it's crunch time. We just found out we're being transferred, so I need to eat up absolutely everything!! Aack.

My mystery ingredients--a jar of cajeta (I'm thinking a flan) and a jar of guava jelly.

Garbanzos? Do you like Indian food? They are good as chana masala, over rice or with naan (easy to make homemade). Raita is good, but not necessary. You can make hummus without tahini. We add them to salads for interest. Really good with pickled beets and Italian dressing. Weird, but good.

We also like them in this soup. It has a chili like taste, just different and good. We have chard in our garden, so that's what I use, but it'd be good with any green or just leave it out. http://find.myrecipes.com/recipes/re...ipe_id=1611739

Oh, and this one is good, too. It's not tomatoey, if that's your dh's problem with it. http://find.myrecipes.com/recipes/re...cipe_id=630121

Even though I sub, sometimes I'm not getting all of the posts - I missed this, and most of this page!! Thank you, I'll have to look it over. We do like Indian food, but I haven't the slightest idea what I'm doing. I'll have to check out these recipes!

I'm eating from the freezer and pantry today. We took out a chili for dinner. I don't think DH is too keen on it, but too bad, so sad, it's what we're having!
post #50 of 313
Quote:
Originally Posted by catchthewind View Post
Anyone know of any uses for Shreddies other than snack mix (which I would have to buy other ingredients for)? We bought a huge double box on sale, then stopped drinking milk and I don't like them as cereal without milk. The only recipes I can find online are for snack mixes. I was thinking of donating the bag that's still sealed (there were two bags, we've only opened one), except it's out of the box so I don't know if they would take it?
I'd probably smash 'em up and try them as a casserole topping. Or, someone had a recipe for a snack mix on the frugal holiday thread, where you take oyster crackers and mix them with vegetable oil and ranch dressing mix and microwave the mixture for a few minutes. Maybe you could try some version of that, using the cereal as your base?
post #51 of 313
Quote:
Originally Posted by velochic View Post
With the red peppers, though, I make a really nice roasted red pepper aïoli to spread on sandwiches:

2 garlic cloves
1/2 c. roasted red peppers, drained and patted dry
1/3 c. mayonnaise
2 T. olive oil
salt and ground pepper

Whiz it all together in a food processor.

Or a pasta sauce:

1/2 cup pureed roasted red peppers
1/4 cup heavy cream
2 tbsp lemon juice
1 tsp oregano
1/4 tsp garlic powder
salt and pepper to taste
Those sound fantastic! Thanks!
post #52 of 313
I'm in.
I've recently inventoried my pantry and freezer.

And I just ran a Quickbooks report and found that I spent $382 on groceries in October for 1 person!!!!!!


I'm going to the bank now, and I'm going to get $200 in small bills, put it in an envelope and that is my Grocery money for the month.

There is no way in heck that I need to be spending that much on food (and maybe some wine).
post #53 of 313
Momaste, We don't really drink any milk right now. I have yogurt with fruit and granola every morning, I was thinking maybe I'd try it as a topping on that. No idea how that would taste.

Heathenmom, thank you! I will look for the thread. Actually, I might try them on a casserole too. I've used cornflakes for that, why not Shreddies?

For coconut milk, I have a recipe somewhere for a curry soup that uses coconut milk and sounds yummy if anyone wants it. I'm going to try and dig it up anyway because I have a can of coconut milk too. Creamed corn is good in soup too, though DH and I usually just eat creamed corn heated on the stove.

Do balsamic vinegar or red wine vinegar go bad? I have big bottles of each that have probably only been used once. They aren't in the fridge, so hopefully that's okay. I also have a jar of curry paste that's never been opened and a jar of liquid smoke that's never been opened; my mom must have bought them. The paste I'm sure I can come up with recipes for, we love Indian food. I have no clue what to do with liquid smoke! I'm going to check the ingredients though, it may end up being donated or something.
post #54 of 313
Hmm. Don't you add liquid smoke to homemade baked beans, or crockpot cooked pork?

I don't think balsamic/red wine vinegar go off. Vinegar's used to preserve things, after all.

Coconut milk is also good for adding to smoothies.

lmonter: Mmm, that sounds good! I'm waiting for the next cold day now!
post #55 of 313
Quote:
Originally Posted by artemis33 View Post
MY hard to use items......
peanut satay sauce (I could use it on chicken but what do you eat with it?)
soba noodles

other things I can't remember
What about the soba noodles with the peanut satay sauce and cut up chicken? Sort of a mixed ethnic stirfry sort of dish? Actually sounds kind of tasty to me.

Had leftovers for lunch, and am headed now to my pantry to find something to whip up for dinner! I love the idea of finding the back of my cupboards!

Ok, made dinner out of a can of veggie barley soup, a can of green beans, a can of tomato soup and some diced tofu that desperately needed using. Not only is it yummy and healthy, but I have a quick lonch for tomorrow!

Mystery ingredient number two for me: 6 cans of vegetarian baked beans. I hate them plain, but mixed with other ingredients, they are ok. Also have orzo... added to soup maybe?
post #56 of 313
Pumpkin Pie- my favorite recipe with veggie baked beans:

Southern-Style Ranch Beans
makes 8 servings

2 tablespoons oil
2 medium onions, chopped
1/4 to 1/2 c. firmly packed brown sugar
2 tablespoons prepared mustard
1 tablespoon cider vinegar
1 (15 oz) can pinto beans or 2 cups cooked
1 (28 oz) can vegetarian baked beans
1 (14.5 oz) can stewed tomatoes

In a large saucepan, heat the oil over medium heat, and saute onions until tender, about 8 minutes. Stir in the remaining ingredients. Simmer, covered, 20 minutes.

I've been known the tweak this recipe- omit an onion, omit the can of pinto beans (to make less food), cut down on the sugar... I also serve this on a bed of bulgur, although it'd also be good served on a bed of any cooked grain.
post #57 of 313
ladies - I need ideas for using up a ton of sour cream. I got it on sale a while back, and we're just not eating it as quick as I thought we would.
post #58 of 313
Whoever it was looking for something to get rid of baked beans I have an idea for you. I once tried this crockpot recipe that I thought sounded insane, but it was SO good that I have made it a few times. It was turkey legs (super cheap this time of year), cubed sweet potatoes, canned baked beans, some chopped onion, a little bit of tomato sauce and brown sugar. Oh and a sprinkle of ground cloves. I don't remember the exact amounts but it was super frugal and really good! I made it to use up some turkey legs and baked beans that I had sitting around. I have a big freezer bag of homemade baked beans, which is making me think that I should get some turkey legs with my very small amount of grocery money (only $50 until payday in 2 weeks).
post #59 of 313
I made a HUGE batch of tomato sauce yesterday and made a polenta-lasagna last night. We ate it for dinner last night and all day today, and there are still leftovers! Yummmmm.
post #60 of 313
I made chicken tonight and used some pasta sauce that we've had forever, and some egg noodles that were also there for a while. I've also made a meal plan for the next little while that should only need some produce and maybe some ground beef.

For sour cream, you could always make meatball or beef stroganoff, yum. Quesadillas or fajitas, tacos, perogies.

One thing we've had baked beans in that I used to love was Kraft Dinner. We also added ground beef. I haven't had KD in years, but I bet they'd be good in any sort of cheesy pasta.
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