Make your fridge your friend

It's been awhile, I know. Life sometimes just takes over and all you can do is hold on to the tail end of the rope and go along for the ride. Such has been my life for a while.

But, I'm back! And ready to write about stocking the fridge. As with the pantry, there are items that I want to find in my fridge when I need them. However, keeping some of these can be a little more difficult than the pantry, because their shelf life isn't as long. But, with a little planning, you can quickly get good at keeping your fridge stocked with what you want to always have on hand, and within it's 'use by' date.

One way to help with this is to use menus each week, so you know how much you'll need of each item for the week (or month, if that is better planning for you). Here's my list:

Milk, 2%
Eggs
Butter (not margarine)
Soy Sauce
Hot Sauce (some might consider us pepper-heads)
Jelly
Fresh Vegetables (at least carrots to snack on)
Onion
Crushed Garlic (tube)
Italian Salad Dressing (Kens Steakhouse with Romano)

Like with the pantry, if these items are in my fridge, we can have a yummy, healthy meal. Until next time - enjoy the adventure in food!

Pumpkin Curry

It's what's for supper! Well, it was tonight anyway and it was delicious! Served over rice with a side dish of roasted broccoli, makes for a healthy meal as well as filling and tasty. About 2 weeks ago, my youngest son began asking me to make it again since it's Fall and pumpkin is a Fall food. I was out of yellow curry, which is what I normally use, but since I had red curry in my spice cabinet, I decided to go ahead and make it with the red. Wow, was I surprised at how much better it tastes! The yellow curry keeps it smooth and mild, while still being full of flavor. But, the red curry brightens it up and gives it a depth of flavor with a bit of spice heat I don't get with the yellow. Yep, my recipe just changed and I love it!

1 T. Oil
1 1/2 lbs. Chicken Breast, cut in bite sized pieces
1 Med. Onion, chopped
1 Med. Bell Pepper, chopped
1 T. Flour
1/4 c. Coconut Milk
2 c. Water
1 can Pumpkin
2-3 T. Curry Seasoning (2 for Red, 3 for Yellow)
Salt and Pepper to taste
Optional: ground hot peppers for additional flavor and heat (I added about 1 t. of ancho/morita blend)
Other Options: serve with condiments of peanuts, pineapple, raisins - they really do add to the dish and the experience.

Saute chicken in oil over medium heat. I use a wok, but any larger skillet or shallow, wide kettle will work. When the chicken is almost cooked, add in the onion and bell pepper and saute for about 5 minutes until just starting to soften. Stir in the flour and cook about one minute before adding 1 cup of water and the coconut milk. Add the pumpkin and season with curry, salt and pepper at this time. As the sauce starts to thicken add remaining water and allow to cook about 10 more minutes. Taste and add more seasoning if need be. Simmer until ready to serve.

Suggest that you serve it over rice.

Yum, Aunt Libby, this is good!
Honey, this is a winner!
Mmmmm!

These were a few of the things I heard tonight when we began eating supper and they continued throughout the entire meal. I'd say the changes are a hit with everyone! Enjoy!

Pantry Staples

Does it ever happen to you? You walk to your pantry in the middle of figuring out what's for supper, and the one item you need/want is not there? It's something you use often, but you're out. Yeah, been there. Done that. Make a list of items you "can't be without for your pantry." Then before going to the store, check that list against what is in your pantry. Or, if you go to the store on your way home from work and aren't sure about an item, just buy one. You know you'll be using it soon anyway, so it's not a waste. Most pantry items last a long time, so no worry there.

As for the list; any of us who use a computer know that we can "google it" to look up suggested lists of items to always keep in your pantry. We can get tips from our parents, friends, t.v. and more. But, for your pantry to work for you, you will have to figure out over a bit of time, exactly what ingredients you use the most and which ones you never want to be without when you go to the pantry.

My list works for me and my family and it may even work for you. But, be sure that you tweak whatever list you start with, so that it definitely works for you and your family. Also, re-assess your list periodically. You may find that seasons dictate what your pantry should always have in it. You may find that health concerns change the items that should always be in your pantry. There could be many reasons why your list will adjust from time to time, just don't be nervous or resistant to these changes. Embrace them and enjoy the adventure!

Here is my pantry "can't be without list":
Chicken Broth/Stock
Beef Broth/Stock
Rice
Pasta
Diced Tomato
Tomato Sauce
Tomato Paste
Coconut Cream/Milk
Sugar (Granulated and Brown)
Flour (A.P. and Bread)
Baking Powder
Baking Soda
Corn Starch
Panko Breadcrumbs
Balsamic Vinegar
Olive Oil
Grape Seed Oil
Vegetable Oil
Oatmeal
Breakfast Cereal
Hot Sauces (we have our favorites)
Honey
Dried Hot Peppers
Powdered Milk

These are the items that must always be available in my pantry. These do not include the items that I want on hand in my refrigerator or spice cabinet. Those will be separate posts. With these items, I can always make some meal that's tasty and healthy when combined with leftovers or items from my fridge and spice cabinet. Some of those meals are spaghetti, stir-fry, stir-fried pasta, soups, curry, cookies, salsa, salad dressing/marinades, cakes, bread, breakfast, and more. What can you make from your pantry staple items?

Getting to know me

Hi. I'm Libby.

Middle-aged wife and mother who loves to cook. Our eldest is 22 and our youngest is 17. We have also taken in my great-nephew for a year or so to help him get caught up in education to the level he should be at. Many reasons for this, but none that are easily shared. Suffice it to say he's a bright boy who hasn't been encouraged or challenged properly.

This blog is an outlet for me to share meals that I create when the cabinets are starting to run bare and/or we have leftovers, or just dishes I want to share. Sadly, I'm not a fan of leftovers (with a few exceptions: chili, lasagna), but if I can re-purpose them into a new dish, then the leftover stigma is lifted and I'm willing to eat them. Strange, I know, but I'm quirky that way. My husband, however, loves leftovers. As they are and re-purposed. So, we waste much less food now that I'm willing to eat them if they are made into something new. 

The first recipe I'm sharing is something from this evening's supper. It was quite yummy and healthier than ground beef marinara. I'm sorry I didn't any pics. 

Chicken Marinara in a Pinch

1 T. Oil

3 leftover Boneless Skinless Chicken Breasts, chopped

1 lg. can Tomato Sauce

1 T. Italian Seasoning

1 t. Garlic Powder

Salt and Pepper to Taste

Water, if needed to thin the sauce to your desired consistency

Spaghetti, cooked al dente

Reheat the chicken in the oil, then add in the tomato sauce and seasonings. Allow to simmer for 5 - 10 minutes, adding water if needed to thin sauce. Serve over cooked spaghetti. Grate Parmesan cheese on top for added yumminess!