The things I'm worst about hoarding in cabinets are nice tinned fish, which always feel "too special" to have over rice but then not special enough to justify getting a new fresh loaf of bread to eat on... what else can I do with these? Salad? Eat out of tin as snack?
Yeah I like to do a spin on an anna hazel recipe where I put out a tin and then I surround w a big pile of chips (plain flavor, sturdy texture — lays and cape cod both good — then drizzle the chips (&sometimes the fish too) with sherry vinegar, paprika, & maybe some olive oil. I find it much more satisfying than like, “crackers”.
Since my step-mom said to me "there are no recipes for soup," i just use chickpeas in hummus - tho since i rarely have tahini around, it's more like a garlic, oil, paprika, chickpea mash - eat it as a side dish or use it for dipping. Also, if you have a sweet tooth, my mom used to LOVE a lentil sloppy joe dish i'd make, but she just ate them like baked beans (in my opinion, they're too sloppy for a sandwich). Brown lentils, vinegar, brown sugar, onion, garlic, ketchup. . . .good for those late summer bbq's i imagine. Good luck!
My fav summer dive into cupboard is cooking up small white bean, a head of caulifower what ever other veggies in fridge, a yellow pepper red onion celery, today added watermelon, raisins, chopped pecan and plenty off feta. Added an abundance of fresh basil from my mammoth
Plants with a dressing that usually has fresh lemon juice and grated peel. If on hand I ad a spoonful of lemon curd.
This is kind of a "cleaning the pantry, filling the freezer" tip, but i will cook up a pound of Rancho Gordo beans every two weeks then freeze portions in muffin tins, then pop those into freezer bags to use later in all sorts of dishes. I've been making my own tortillas with a neglected bag of masa harina. Dried chiles in the back of hte cabinet get made into homemade adobo sauce then frozen in ice cube trays. What I let languish in the cupboard in the summer are winter-purchased bags of wild rice. . . anyone have any good summer recipes for that?
Omg MUFFIN TINS is such a good idea. I usually do deli containers but they take so long to thaw! I’m stealing this. And I’m stealing this adobo tip too. I have no experience with wild rice — when I was in Minnesota in February I kept wanting to buy and cook some but it intimidated me!!
The beans in muffin tins and adobo in ice cube trays have changed our lives! I just spray the muffin tin with a bit of olive oil, let them freeze for a few hours, then let them thaw for just a few mins and they pop out easily with a little pop of the knife - then into a freezer container. The adobo sauce was something we started after having way too many cans of unused "chipotles in adobo" ha. So i'm honored you appreciate these tips!
Also, Minnesota is the best for wild rice! This is the only place i buy wild rice, and make it a lot during the winter, but never knew what to do with it during the summer until Kate's great suggestion above. https://nativeharvest.com/collections/wild-rice
i solved a pomegranate molasses situation with a few tips from melissa clark ~ you can find the audio clip in the nyt (probably put in melissa clark and pomegranate molasses into the search 🙃), but the gist of it is she is a huge proponent for drizzling on roasted veggies and meats…there might be a salad dressing recipe there too)?
LOVE them on roasted veg! Reem Assil has an amazing salad dressing (for her fattoush) that uses Pom molasses and it’s amazing — this is reminding me that I need to make it soon:
In 2020 I bought a 5-pound bag of sesame seeds (insane). I always thought I should try making my own tahini but never did and now what’s left is a stake bag in the back of the cabinet
The most relatable thing I can imagine. Once someone gave me an enormous container of Aleppo pepper that I am still using up…..as with the bay leaves I could simply compost them, but ……. I really cannot bring myself to lmao
Are they rancid? I would pop them into the fridges or freezer if not, but they might have turned if your place gets pretty warm. But I use sesame seeds in my peanut sauce! When you’re making a crumble or something, throw them in with the oats?
The things I'm worst about hoarding in cabinets are nice tinned fish, which always feel "too special" to have over rice but then not special enough to justify getting a new fresh loaf of bread to eat on... what else can I do with these? Salad? Eat out of tin as snack?
Yeah I like to do a spin on an anna hazel recipe where I put out a tin and then I surround w a big pile of chips (plain flavor, sturdy texture — lays and cape cod both good — then drizzle the chips (&sometimes the fish too) with sherry vinegar, paprika, & maybe some olive oil. I find it much more satisfying than like, “crackers”.
I would dump out of date bay leaves in the compost heap guilt free! I currently have chickpeas to use up & lentils. Any good soup ideas for these?
For chickpeas I LOVE lablabi — this is a recipe I’ve enjoyed in the past:
https://food52.com/recipes/21033-lablabi-middle-eastern-spicy-chickpea-stew/amp
And I love a lentil-sausage soup, finished with lots of lemon and served w bread!!
Since my step-mom said to me "there are no recipes for soup," i just use chickpeas in hummus - tho since i rarely have tahini around, it's more like a garlic, oil, paprika, chickpea mash - eat it as a side dish or use it for dipping. Also, if you have a sweet tooth, my mom used to LOVE a lentil sloppy joe dish i'd make, but she just ate them like baked beans (in my opinion, they're too sloppy for a sandwich). Brown lentils, vinegar, brown sugar, onion, garlic, ketchup. . . .good for those late summer bbq's i imagine. Good luck!
Great ideas. Thanks for your reply!
My fav summer dive into cupboard is cooking up small white bean, a head of caulifower what ever other veggies in fridge, a yellow pepper red onion celery, today added watermelon, raisins, chopped pecan and plenty off feta. Added an abundance of fresh basil from my mammoth
Plants with a dressing that usually has fresh lemon juice and grated peel. If on hand I ad a spoonful of lemon curd.
Served in a Marian Bull bowl is the best❤️
Wish I could send a pic
YUM!
This is kind of a "cleaning the pantry, filling the freezer" tip, but i will cook up a pound of Rancho Gordo beans every two weeks then freeze portions in muffin tins, then pop those into freezer bags to use later in all sorts of dishes. I've been making my own tortillas with a neglected bag of masa harina. Dried chiles in the back of hte cabinet get made into homemade adobo sauce then frozen in ice cube trays. What I let languish in the cupboard in the summer are winter-purchased bags of wild rice. . . anyone have any good summer recipes for that?
Omg MUFFIN TINS is such a good idea. I usually do deli containers but they take so long to thaw! I’m stealing this. And I’m stealing this adobo tip too. I have no experience with wild rice — when I was in Minnesota in February I kept wanting to buy and cook some but it intimidated me!!
The beans in muffin tins and adobo in ice cube trays have changed our lives! I just spray the muffin tin with a bit of olive oil, let them freeze for a few hours, then let them thaw for just a few mins and they pop out easily with a little pop of the knife - then into a freezer container. The adobo sauce was something we started after having way too many cans of unused "chipotles in adobo" ha. So i'm honored you appreciate these tips!
Also, Minnesota is the best for wild rice! This is the only place i buy wild rice, and make it a lot during the winter, but never knew what to do with it during the summer until Kate's great suggestion above. https://nativeharvest.com/collections/wild-rice
I would turn it into a salad -- maybe with stone fruits? Plenty of scallions and/or pickled onion/shallot? What you've been making sounds so good!
Ooooo good idea! I can see plums and pickled onions!! Thank you!
I can never get through a thing of pomegranate molasses or tamarind concentrate!
i solved a pomegranate molasses situation with a few tips from melissa clark ~ you can find the audio clip in the nyt (probably put in melissa clark and pomegranate molasses into the search 🙃), but the gist of it is she is a huge proponent for drizzling on roasted veggies and meats…there might be a salad dressing recipe there too)?
LOVE them on roasted veg! Reem Assil has an amazing salad dressing (for her fattoush) that uses Pom molasses and it’s amazing — this is reminding me that I need to make it soon:
https://robbreport.com/food-drink/dining/fattoush-salad-recipe-arabiyya-reem-assil-1234689335/
mmmm ~ i will check it out!!
Thanks! Perfect now that we are headed into autumn 🍂
In 2020 I bought a 5-pound bag of sesame seeds (insane). I always thought I should try making my own tahini but never did and now what’s left is a stake bag in the back of the cabinet
The most relatable thing I can imagine. Once someone gave me an enormous container of Aleppo pepper that I am still using up…..as with the bay leaves I could simply compost them, but ……. I really cannot bring myself to lmao
a 5-pound bag of sesame seeds completely tracks with a 2020 purchase 😂😂
Are they rancid? I would pop them into the fridges or freezer if not, but they might have turned if your place gets pretty warm. But I use sesame seeds in my peanut sauce! When you’re making a crumble or something, throw them in with the oats?
Ooh good ideas! I definitely have a warm apartment but I will investigate them!
Yeah I try to keep nuts and seeds in the fridge or freezer but then I am always forgetting :(