Mid Week Cook Whatcha Got update

Personal Chefs cook from the pantry challenge continues

I was inspired today by the challenge to actually go through the freezer and see what was in there. Not much really. Lesson revisited: My vacuum sealer isn’t just for my personal chef clients. Duh, I really should be using it often. I had to throw away a package of lamb shanks ( deciding to donate that $20 to Haiti, so it won’t be an entire waste of money) and a package of freezer burned turkey parts, as well as some soup that was just plain too old.  I did find a little package of frozen strawberries that is also very old but it is vacuum sealed ( thanks Nancy) and will taste yummy this week with some of the bag of mango that is in there. ( note to self – vacuum seal it after you open it!) There is liver – some beef liver from the farmers’ market and a container of chicken livers. I had the first container of them yesterday, so I think that is enough liver for me for the week. There is a large container of beans, undated. I have so many beans in the pantry, I may throw these beans away. Peas! we have already discussed these. 1/2 a package of corn, still ok. a mostly there container of parmesan crisps, that I threw in the freezer because I am not sure I like them ? a few bags of various nuts and seeds, quite a few ice packs, a couple of small containers of chicken broth and that is it.

I also worked on the pantry and took a bag of unusable or way too old items to the trash. I have a bag of very strange items to go to the food bank. I hope someone will want organic pudding mixes, a bran muffin mix, and a couple of bags of non wheat noodles. Here is one of my pantry shelves. This photo makes me proud!

Cooking today involved making some yummy soup for lunch. It is blustery, rainy, and wild weather here in Santa Cruz this week. The perfect day for soup. I used a container of stock made from this recipe that was in the refrigerator. ( oh, and there is another container of it in the freezer, I forgot to mention). I used shrimp from the freezer and I still have more in the fridge now for another meal. I have so many packages of seaweed in my pantry, it is silly, so I used some seaweed from there , some dried daikon radish that was unearthed, and some dried miso, also from the pantry. With fresh spinach added for some color and freshness, it was delicious.

Pantry Miso Soup

maybe 3 cups of pork stock

2 packages of dried miso ( was a bit too much)

large handful dulse

large handful dried daikon ( sliced fresh would be good)

2 minced garlic cloves

1/4c. mirin

1/2 bag fresh spinach

1/2 lb (?) shrimp, peeled and deveined.

I just put it all except the shrimp in a large saucepan and let it simmer for about 10 mins. I added the shrimp and cooked a few more minutes until the shrimp was nice and pink.

A successful reducing the supplies day for sure ! Tomorrow I tackle the other pantry shelves and re organize the grains, beans, and flours. eek.

The Challenge Begins!

Personal Chefs Cook from the Pantry

It has been interesting to watch the power of social media ( i.e. Facebook) as the idea of the Cook Whatcha Got Challenge grows and begins today. The challenge went out last week and I now know around 12 people who are participating, mostly personal chefs, so far all women. We are, after an initial shopping trip for produce and dairy, cooking from our pantries and freezers. We will be donating what we save by not going to the store to aid in Haiti. It is not too late to start!  

I actually started yesterday with a dinner based on salmon from the freezer. I couldn’t find the recipe I wanted so I winged it and came up with an acceptable version of Salmon with Sherry Vinegar/Honey Glaze. This, I served with a salad made from barley and jarred roasted red peppers from the pantry. I used up a container of olives from the fridge, and fresh ingredients were celery, parsley, goat’s milk feta, and spinach, all dressed with olive oil and lemon juice.  Not a big dent in my supplies but the salmon was delicious. The barley salad, well, could have been better.

Salmon with Sherry Vinegar/Honey Glaze

3/4 lb salmon ( I love Trader Joe’s frozen wild caught Alaska)

1/4 c. honey

1/2c. sherry vinegar

1 T chopped fresh thyme

salt and pepper

butter

Combine the honey, sherry vinegar, and thyme in a small saucepan. Cook over med high heat until reduced by half. Place the salmon in a baking dish. Sprinkle with salt and pepper. Pour the glaze over the salmon, and dot with butter. ( how much is up to you, but don’t skip it) Bake in a 350º oven for 10 to 15 minutes, depending on how you like your salmon. I like mine either raw as sushi or a bit more on the done side.

I had the leftover salmon for lunch today and tell you it is delicious cold as well.

Tonight’s dinner was not so picture worthy but tasty. I pulled out a container of Chicken Spinach soup this morning from the freezer. I added some fresh celery, mushrooms, and a handful of the TWO bags of frozen peas I have discovered in my freezer!  I had forgotten how delicious this soup was, made from the carcass and drippings from this recipe.  A big bowl along with a slice of flax bread ( posted earlier) smeared with almond “cheeze” made for a nourishing and comforting dinner after a long day.

Tomorrow… more peas! I will be looking for recipes. I love chicken livers ( I know, either you love them or absolutely hate them) and again, I found TWO containers. I may make some pate or just fry them up. Stay tuned.

Cook Whatcha Got Challenge

Personal Chefs cook from the pantry

Throwdown in the kitchens across the country! My friend and personal chef colleague Tami threw out a challenge on Facebook to only cook from the pantry, freezer, refrigerator except for one trip to the store/market for produce and dairy. OK, I am in. As you can see from the accompanying pictures, those places need some organization and cleaning.

It is a bit embarrassing to expose myself in such a way. I feel pretty good about the quality of what I have but not so much about the state of chaos it is in. I will have some good meals this week for sure.

With the tragedy of Haiti still unfolding, this has been a week of counting my blessings. How lucky am I that I have shelves overflowing with food? How lucky am I that I have the luxury of deciding what to eat each day ?  That, in fact, I have too much food in my house. How dare I complain that I don’t have enough room , that I don’t have a pantry ??  I have already donated to help the Haitians but part of the challenge is to figure what I am “saving” by not buying additional food and donate that as well. At the end of the week, I will be sending an additional amount to Doctors Without Borders.

I will be keeping you updated on this as the week goes by. Join us, why don’t you ? Go shopping today or tomorrow and then shop from your closet, garage, kitchen. Post your pictures and thoughts on Facebook if you are there, or write a comment here. And, please, pray for the people of Haiti and donate money.