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.