A use it up challenge

[Flo]

I've had a look in the store cupboards and decided that now is the time to munch my way through the stuff. It should be quite interesting to see what I can make in order to use up things before I buy anything else. Bit like Green Aura having a back log of fufu flour.

It's going back to the idea of living out of the store cupboard for a month.

Anyone else up for joining me? I know I can't do milk (drink alternatives anyway) or butter (use alternatives anyway) and that oil for frying could be interesting if I decide that's an essential way of cooking. Mind, I use oil for cake making as I don't eat eggs.

It looks as if the blackberries are late up here so I shall just have to keep my eyes open for those. Wonder what else will turn up in the hedges.

[doofaloofa]

By coincidence...

The family are away on holidays leaving me home to break through from the extension roof into the house roof, so in their absence I have decided to eat my way through all the less popular bits and pieces in the freezer

In the past week I've eaten all the rabbit and offal

[Flo]

Well I never realised I had so much bread hiding in the freezer till I came to add the broad beans I'd just frozen. That's been used up and so have the baked beans. Now to attach the lentil stock!

[Flo]

From the back of an obscure shelf I've now used up the weetabix which have been there rather a long time. Am reading lentil recipes to see what I can use them up with now. Things that I have of course.

[Green Aura]

What sort of lentils, flo?

[Flo]

Yellow, red, green! Have leeks and onions at the moment, can do vegetable stock. Have various herbs. Looking for vegan best, vegetarian possible.

[Green Aura]

This is one of my favourites. Have it to hand for when you have all the veg available. It is so lovely I grow beetroot specially for it!

I can't remember where I got the original recipe (but my thanks to them if they recognise it). I didn't have a lot of the ingredients for the original so doctored it quite heavily. Here's my version.

Beet Braised Lentils

3 T olive oil
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 Cup peeled and diced beet
4 cloves garlic, chopped
1 Tbsp fresh Thyme leaves (1tsp dried)
1 Bay leaf
1 C green lentils ( soaked overnight in water and lemon or vinegar)
1 cup red wine and 1 cup water, or 2C water
1 tsp salt
salt and pepper to taste
beetroot stalks and leaves, chopped separately
2- 3 T oil
1 chilli, chopped or 1/2tsp dried

Saute the onion, carrot, beets and celery, in the oil for 5 minutes, until starting to soften. Add the garlic and lentils and sauté for 2 more minutes.

Add the wine and water and herbs. Bring to the boil, cover with lid, and reduce heat. Simmer for 30 minutes. Season and continue simmering until cooked.

Heat the oil in a frying pan and stir fry the chilli for a couple of minutes. Add the stalks and fry for another couple of minutes. Season with a pinch of salt and a squeeze of lemon juice and add the leaves. Cook until the leaves start to wilt.

Serve the lentils, topped with stir fry, over rice.

I'll have a look for some others.

[Flo]

Thanks Green Aura - that's a new one. Will add it to lentil bolognese and curried lentils - I find that yellow lentils are specially good with spices.

[Flo]

Hmm - the vegetables and fruit are roaring in off the allotment so I'm not exactly beating back into the stores! Perhaps this use it up lark will go on a bit longer than I thought! Perhaps I might have space come the time when the fat man in the red suit comes to visit. It will feel funny actually going food shopping when it happens.

[Green Aura]

Probably not a bad thing, flo. It will keep you going during the dark months of winter.

[Flo]

I've had to resort to buying porridge oats to go in crumbles (not that I eat porridge which is horrid in my books) along with the vegan spread, vegan milk, bread and some marmite. Nothing major I suppose as I started working through the cupboard in at the start of August.

[Green Aura]

My gal has been making some effort to reduce the amount of soya she consumes. She's been making nut milk (usually a combination of nuts and seeds) then uses the pulp to make burgers, sausages, roasts etc. Much better than the shop bought stuff - which, for some reason all seems to be flavoured with vanilla these days - and doesn't work out too expensive as she's getting double for her money.

[Flo]

I must admit that the milk and spread are the only soya products I use. Can't stand vegan cheese so that's one less thing and tofu is a rarity except when making a vegan cheesecake for the family.

[Green Aura]

We've just discovered a vegan "cheese" sauce recipe which is stunning. I've not made it myself - the gal has the recipe but I know it is made from spuds and carrots - no nasty vegan cheese - and it makes fantastic macaroni cheese. I think it would be pretty good on pizza as well, if made just a little thicker. If you're interested I'll get the recipe from her.

[Flo]

Yes please Maggie - oh yes please.