May Pantry Challenge - Page 5

[HydeParkB]

Tonight was "Random Leftover Night."

I had a slice of pizza and 3 large raviolis.
DH had rice with stirfried veggies.
DD got new stuff - chicken nuggets - and grapes.

The fridge is still a mess, however.

[Novella]

Originally Posted by Norasmomma

If anyone has any ideas for the tomato soup it would be appreciated.

My mom used to make Tomato Soup Cake. Seriously. It tastes a bit different than a regular cake, but not "off". You would never know that's what was in it unless you were told. Just like some kind of flavourful spice cake with raisins. I imagine you could Google for a recipe.

[hlkm2e]

Yesterday got switched around a little bit. My mom invited a couple girlfriends over for lunch, so I made them chicken enchiladas with a bunch of chicken I had frozen leftover from fajitas the other night. That made enough to use for leftovers for dinner when combined with the leftover eggplant parmesan from the night before. So the spinach manicotti was going to be pushed back to tonight. But, my girlfriend brought over greek meatloaf for tonight, so the manicotti is staying in the freezer.

Still no trips to the store and everything is from the pantry!

[Norasmomma]

Actually I had thought of making a cake with the soup, I've made the same spice cake, it comes out of the old school JOC book. Well we are doing really well with eating from the pantry even though I did do a big shopping trip this week. Tonight it's Greek chicken wraps with hummus and chicken from the freezer, tomorrow some of that same chicken will go toward Cobb salad. Everything to make the wraps is stuff that we have and that needs to be used up. I always buy these hummuses from the store that are half price and put them in the freezer, they work so well. I've got the chicken marinating in balsalmic vinagerette and am making a olive cream cheese to go in the filling, which I actually should get busy doing. I've never made these, so we'll see, I just made it up, and we'll have a yummy salad with it.

We have been doing really well.

[angelcollector1]

Still eating from the pantry/freezer. Breakfast was eaten out today but my DBF was treating me so I couldn't say no
Lunch was leftover pasta and dinner tonight will be hamburgers with mashed potatoes and a frozen veggie.

[gottaknit]

Rye flour - what do I do with this??

I have one full package (1lb. 6oz) of Bob's Red Mill light rye flour, and one of dark rye flour. I remember when I bought them I got both because I wasn't sure which to get, but I have no recollection of WHY I bought them.

Recipes?? Thanks!

[wife&mommy]

We are still doing good here. I think I may need to hit the store this week some time though. We are out of yogurt and DS is asking for it. We also need mustard! I may just send DH for it on his way home form the store as he is very good at only buying those and no extras like I tend to do.

[Stinkerbell]

I'm very excited to do this but feel kind of unorganized and uninspired. I need to either pull everything out of the cupboards and pantry or write it all down so I can "see" my ingredients. I find I hunt around aimlessly and then decide I'm not in the mood for anything (which is probably why it's sitting in the cupboards still!) and end up purchasing. Must! Break! Habit!

Using up some fridge stuff is easier. I'm making paninis tonight: turkey, red onion, spinach leaves, swiss cheese and sliced tomato.

I have small amounts of frozen things that don't amount to much, also: gnocchi, raviolis, etc. I might have to have a "Pick A Pasta" night with all the odds and ends plus gravies to go with them.

I have far too much rice in this house. Holy Moley! Rice and beans for everybody!

[jaceycat24]

i've been to the store but mostly for fruit, veggies, milk, eggs and bread. mil went shopping and bought a bunch of stuff to fill my pantry. since i amde mention we were eating out the pantry she thought we had no money for groceries. yay for us though now i have more to work with.

today we made pumpkin muffins again. i put sprinkles on since haven thinks they are great.
i plan on making more pumpkin pancakes and freezing them. they heat up real nice on the griddle.
for lunch we will be having egg salad and pb&j
dinner is beef stew with rice

[wife&mommy]

I just made lasagna for our dinner tonight (have to fix it while the kids are napping) so that used up some things in the freezer (homemade sauce, meat, onion), fridge (cheese), and the pantry (noodles).

[Stinkerbell]

Originally Posted by jaceycat24

today we made pumpkin muffins again. i put sprinkles on since haven thinks they are great.
i plan on making more pumpkin pancakes and freezing them. they heat up real nice on the griddle.
for lunch we will be having egg salad and pb&j
dinner is beef stew with rice

Can you share your pancake recipe? Pleeeeaaaase? The recipe I used is very dry and "vegetable" tasting.

[Norasmomma]

Still doing well here, we had Cobb Salad tonight with some yummy bread. I made blue cheese dressing from stuff in the fridge. We still have so much food here, I could cook for a few weeks if not a month with just stuff on hand. I do need to go buy milk tomorrow though.

[katiedidbug]

Well, we bought a $5 pizza, even though we had food here. I was just in the mood for it.

[1growingsprout]

found CINNAMON ROLLS... a huge hit at dinner time.

I made pasta with chicken and veggies with cheese sauce... very similiar to 'dinner in a bag' but we used up lots of bags of frozen veggies with just a bit in them... yoohoo...

Breakfast is still dealing with my cereal stash... lunches have been sandwiches... grilled cheese or pbj...

Tomorrow i may do burritos, we have LOTS of frozen ones.. plus we have some lettuce tomatoes cheese etc to use up.

[jaceycat24]

todays plan is
breakfast english muffins and pumpkin muffins
lunch is left over egg salad and chips and pb&j for dd
dinner is chicken with cream of chicken soup(no water added) and veggies made in the crock pot over left over rice. gotta love my rice cooker.

i am still looking for a rye recipe for you.

here are the two pumpkin recipes i have

bread
This version of sweet pumpkin bread is enhanced with raisins or nuts."
Photo by: KELT INGREDIENTS:
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 cups solid pack pumpkin puree
1 cup vegetable oil
1/2 cup chopped walnuts (optional)
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
3 cups white sugar
2/3 cup water
4 eggs

DIRECTIONS:
Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
Bake for approximately 1 hour.

"These barely-sweetened fluffy pancakes feature ginger, cinnamon and nutmeg to emphasize the pumpkin flavor. Serve them hot with maple syrup for the best autumn or winter breakfast dish ever." INGREDIENTS:
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

DIRECTIONS:
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.


i have to say i substitue oil for applesauce and i don't use all the spices just cinnamon. and i don't put viniger in my pancakes either. it works better when you make small pancakes and use a spoon to spread them bigger because the mix is thick.

[jaceycat24]

rye bread

INGREDIENTS
2 cups milk
1 (.25 ounce) package active dry yeast
2 tablespoons molasses
1 egg
7 1/2 cups rye flour, divided
1 tablespoon salt
2 tablespoons caraway seed


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DIRECTIONS
Heat the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
In a small mixing bowl, dissolve yeast in the lukewarm milk. Let sit until creamy, about 10 minutes.
Pour the yeast mixture into a large mixing bowl. Mix in the molasses, egg, 4 cups of the rye flour, salt, and caraway seeds. Cover with a damp towel, and let rise for 45 minutes.
Stir in the remaining rye flour, 1/2 cup at a time, until the mixture forms a soft dough; stir well after each addition. (You may not need to add all of the rye flour.)Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and put in a warm place to rise until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth, and let rise until doubled in volume, about 40 minutes.
Bake in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

[madskye]

How about Bisquick? I have an enormous, unopened box. I'm kind of afraid of it, and I am blanking beyond pot pies or something.

[Norasmomma]

Well I make biscuits, pancakes, waffles and some other stuff with Bisquick. Actually I made the best cobbler a couple weeks ago with it. I took a bag of blackberries from the freezer mixed them with a little sugar, almond extract, and lemon juice. Put them in the bottom of a pan, and then used some biscuit mix with sugar, cinnamon, nutmeg, milk and oil and put it on the berries, OMG it was super good. I think it would work well with canned fruit also, maybe I'll try that today.

[jaceycat24]

my mil puts bisquick on chicken ala king. i think she just throws chicken with veggies and makes a stew and then right before its done drops the bisquits in to form.

[jaceycat24]

Dark Rye Bread SUBMITTED BY: knowell PHOTO BY: UHlissUH
"Very good!!! The extra sugar makes for a better rise."

SERVINGS & SCALING
Original recipe yield: 1 - 1 1/2 pound loaf
US METRIC

About scaling and conversions

INGREDIENTS
1 1/8 cups water
2 tablespoons molasses
1 tablespoon vegetable oil
1 teaspoon salt
2 cups all-purpose flour
1 1/2 cups rye flour
3 tablespoons packed brown sugar
1 tablespoon unsweetened cocoa powder
3/4 teaspoon caraway seed
2 teaspoons bread machine yeast


READ REVIEWS (24)

Review/Rate This Recipe
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DIRECTIONS
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select the Basic cycle, and press Start.
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REVIEWSMORE MEMBER REVIEWS
Reviewed on Dec. 4, 2006 by Maegan Great bread! I don't have a bread machine, so I did the following: 1.) Let the yeast “bloom” in 115 degree water, then added the yeast/water mix and molasses & oil to the dry ingredients, kneading for about five minutes in my KitchenAid. 2.) I made a "rustic loaf" by forming the dough into an oval on a cookie sheet (oiled and sprinkled with cornmeal) and let rise for about an hour. 3.) Baked it at 375 for 40 min and it came out perfect. It looked pretty with some slashes and an egg wash to make it shiny, and it tastes great! Wish I had had some caraway seeds to add, but I will buy some before I make this again as I'm sure the bread would only be better with their addition. Thanks for the recipe - I'll definitely use it again!