Posts tagged ‘quinoa’

August 7, 2018

Time for Another Pantry Challenge

My pantry is a mess; it’s time for another pantry challenge. My range broke recently and you can see it in my pantry. Apparently I’ve been cooking less, but buying as if I’m going through food at the regular rate. There are so many layers of lazily stacked pasta, tuna, honey, chicken stock, strained tomatoes, and baker’s chocolate I can’t see what else is in there. My sister calls making yourself use what’s in the pantry a pantry challenge.
pantry
If I make this pantry challenge a game for my grandson DJ, maybe I can accomplish two things at the same time. At the ripe old age of two, DJ has become a picky eater. He used to love broccoli, beets, sweet potatoes, carrots, butternut squash, bananas, blackberries, steak, chicken, and bacon.

Now he only wants cheese, cheese dip, cheese quesadillas, cheese crackers, and cottage cheese. Funny thing though, he doesn’t like mac & cheese or other typical kid food for that matter. He won’t eat hot dogs, hamburgers, chicken nuggets, French fries, or mashed potatoes either.

Truthfully, he likes hummus, pretzels, applesauce, grapes, raisins, dried mango, dried figs, scrambled eggs, pancakes, and pizza. But we’d really like for him to eat more green vegetables, fresh fruit, and meat, fish, or poultry. We’d also like for him to enjoy whatever we’re eating.
stove
DJ has his own stove – a metal one that I played with in my grandmother’s attic when I was his age. DJ has also started helping me cook. He likes to add salt and pepper and stir with a whisk. Maybe if I let him choose one or two things from the pantry as the basis for a meal he can help prepare, he’ll be willing to taste a wider variety of food.

If he chooses a box of pasta and strained tomatoes from the pantry, we’ll be in good shape. I’ll make pasta with some kind of red sauce that includes meat. If he chooses tuna and green chiles, I can make a southwest tuna casserole. On the other hand, if he chooses a bottle of vinegar and a bag of caramel chips I may have to think for a very long minute.

I don’t really want to reorganize the pantry until I’ve emptied some of its contents, but I may need some rules to keep this challenge headed in a positive direction. Here’s what I’m thinking…I’ll choose 6 items, sit them on the counter and let DJ choose 2 from the preselected inventory.

Then he can help me prepare something with the two items he has chosen. As long as I pick 6 things that can be mixed and matched easily, I can use the other 4 in the same dish or an accompanying one later in the day. DJ is here two days each week. Using 6 items at a time, the excess should be gone quickly.

A quick look in the pantry reveals these possibilities…

Wednesday’s proposed selection can be mixed and matched several ways:
Egg noodles
Black beans
Chicken stock
Tuna
Green chiles
Gluten-free breadcrumbs

Next Monday’s options lean toward something Asian:
Tamari gluten-free soy sauce
Rice
Honey
Mandarin oranges
Raw cashews
Shredded coconut

The following Wednesday could lend us cornbread:
Yellow cornmeal
White cornmeal
Sweet white sorghum flour
Sugar
Shortening
Baking powder

Another Monday will garner ingredients for a hearty salad:
Quinoa
Pimentos
Dried figs
Pecans
Pumpkin seeds
Golden raisins

As I dig deeper, I’m sure to find other suitable combinations. I’ll probably let one day be dessert treats just to keep the game fun. I know I have some chocolate chips and marshmallows hanging out somewhere in the pantry. I can make gluten-free grammy crackers in advance & we can make s’mores. Maybe we’ll make solar s’mores on the back porch. It’s certainly hot enough!

In a couple of weeks I’ll have reduced the pantry contents to a more acceptable level. At that point, I’ll reorganize and get rid of anything that’s too old. Then I can resume shopping as usual.

In the meantime…game on!

http://www.cooking2thrive.com/blog/?s=pantry

April 3, 2018

Spring is for Renewal – Even in the Kitchen!

Spring is for renewal – even in the kitchen! The winter season is hanging on here and there, but the spring growing season will soon arrive with wild contributions of poke salat, dandelion greens, and lamb’s quarters.
lettuce
Of course you’re not required to eat from your yard. Farmers markets, food co-ops and select grocery stores will fill vegetable bins with leaf lettuce, spinach, chard and kale. Fresh vegetables deserve a fresh presentation now and then and spring feels like the proper time for renewed inventiveness in the kitchen.

When I was growing up, I couldn’t wait to pick leaf lettuce from the garden my grandmother planted at our farm. It was so tender and flavorful, nothing like an iceberg lettuce wedge which I only really appreciate when drenched in bleu cheese dressing topped with bacon pieces. For years, it was the only lettuce I knew. (How lucky was I?)

The vegetables we grew were what we ate. My mom wasn’t going to drive into town to buy different vegetables from the store when we had perfectly good ones peeking through the dirt across the driveway. Of course, we didn’t want to eat the same thing every day, so necessity became the mother of invention. New combinations or cooking methods developed on the fly.

A few years ago when I first purchased a share in an organic farm, I noticed that a similar thing happened in my kitchen. Rather than plan meals and make a shopping list, I was suddenly planning dishes based on the surprise ingredients I received each Friday when I picked up my share from the farm. Not knowing in advance what I would get made the experience feel like a cooking adventure. It renewed my sense of creativity in the kitchen.

Now, when the weather warms, I can’t help but feel an excited anticipation for the arrival of fresh tender greens, small green onions, beets, peas, asparagus, and broccoli. I love the bright colors! I love the flavors! And I love having a chance to think of new combinations!

I was thinking about giving you some recipes next, but that might keep you from the fun of creating your own. I would never want to rob you of fun! Instead, here are the top 8 ingredients I like to have available to pair with fresh veggies:

Avocados
While they’re great for soooo many things, it’s not always practical to keep an avocado in the kitchen. I can’t tell you how many I’ve thrown away because I wasn’t paying enough attention to the changing level of ripeness.

Now I keep Wholly Guacamole avocado minis on hand. I can use them in anything requiring mashed avocado without worrying whether they’ve gone bad.

Goat Cheese
The light creaminess of goat cheese won’t overpower even delicate garden flavors.

Boiled Eggs
Keeping a few boiled eggs in the refrigerator comes in handy for salads and casseroles as well as pasta dishes.

Fresh Ginger
Grated fresh ginger is delicious with beets or green beans and can give salad dressing a kick.

Mint
Any fresh herb could make this list on a given day, but today I like mint. Tomorrow, who knows, I may like cilantro.

Mirin or Rice Vinegar
Mirin is a rice wine with a light sweet flavor. Both mirin and rice vinegar add light acidity to a dish or dressing.

Toasted Pumpkin Seeds
I buy hulled pumpkin seeds and toast them in the oven with a little olive oil spray and salt. They bring a satisfying crunch and earthy flavor to salads. They’re great by the handful too.

quinoaQuinoa
I like the texture of quinoa. It works great as a base for a Buddha bowl or a salad and it has a higher protein-to-carb ratio than rice.

With these ingredients, or your own favorites, you’ll be well equipped for a variety of spring culinary creations. Inspiration for combinations can come from anywhere — accidentally tasting two things together on your plate, a dish you’re served in a restaurant, something you remember from childhood, a recipe you want to vary, a cooking show, a painting — literally anything!

This is the kind of post that makes my sister crazy! She would be much happier with an actual recipe. I want her to learn to play with flavors. Mostly, I want her to have the pleasure of discovering something new, delicious, and totally unexpected that she created. I want that experience for all of us! It feels so great on so many levels!
I feel so grateful that spring offers the bounty for such opportunities over and over and over again! It truly is a time of renewal.

https://www.eatwholly.com/products/chunky-avocado/wholly-chunky-avocado-minis/

December 4, 2017

Dump Soup – Perfect for a Lazy Day

This morning, I’m making dump soup. I’d like to say it’s because I’m having a relaxing day with nothing else to do. The truth is, I’m sick. I don’t feel like standing in the kitchen, but I want some soup to sip on.
veggies
The good news is, I have remnants of broccoli, potatoes, corn, tomatoes, carrots, celery, fresh rosemary, and ham in my refrigerator — all left over from last weekend’s family meal prep. I also have a bag of small red onions I picked up on sale. The other good news is that the broccoli has already been cleaned, the potatoes were peeled & sliced for scalloped potatoes (but wouldn’t fit in my dish), and the tomatoes were chopped for a salad. I can just dump everything in a pan, no prep required!!!!

Dump soup, unlike a carefully prepared stew, doesn’t require chopping. It doesn’t require potatoes that haven’t turned dark. You don’t need to cut the leaves off of the celery or pull the rosemary off its stem. You can just dump cleaned veggies in a large pot, season with salt, pepper, garlic (dump some fresh in if you have it), and any other herbs or spices that compliment your flavor profile, then add meat & water.
ham
Any leftover or uncooked meat will work — ham, chicken, and bacon are my favorites. Dump soup is a great place to use chicken or turkey necks, hearts, livers, and gizzards. It’s the perfect excuse to skip closely trimming a ham bone. Leaving some meat on the bone will add even more flavor to the soup. If you don’t have meat handy, mixing some chicken stock in your water will deepen the flavor of the vegetable broth.

If you’ve ever made chicken stock, you know that once the broth is flavored, you remove all of the chicken and vegetables because they’re overcooked and have given most of their flavor over to the broth. Dump soup is the same. What you’re going for initially is a flavorful broth. Slowly simmering your mixture for 3-4 hours will result in a rich broth. The lengthy cooking time is another reason it’s perfect for a lazy morning or a day you’re stuck at home doing chores.

After 3-4 hours, dump in whatever you’d like to chew on in your soup. First, remove all the meat, vegetables, and herbs. I don’t worry about straining out little remnants, but you can if you want a clear broth. Today, I’ll probably dump in some brown rice, but pasta, quinoa, or lentils are good options as well. If I felt like spending more time in the kitchen, I might add chopped vegetables and/or meat.
biscuits
I’ll serve today’s dump soup with some ratty looking gluten-free biscuits I threw together this morning. I keep the dry ingredients mixed up so that on days like today, I all I have to do is cut in some shortening and add the milk and buttermilk. That means it takes about 5 minutes to mix the biscuits and get them in the oven. Obviously, I didn’t take much time rolling or cutting these! A piece of fresh fruit will round out the meal.

And I’ll have plenty of everything left for tomorrow. Of course, I hope I’m feeling better by then but you never know. Having something warm and comforting already prepared makes me feel less anxious and able to rest more easily while I try to get ahead of this virus. There’s also something comforting about the delicious aroma filling the house.

In a matter of minutes, I cleaned out 80% of the contents of my refrigerator, made the house feel comforting, and created several meals — all by making dump soup. Not bad for a morning when I’m mostly lying around watching TV!