Today a few different type recipes using the pantry items we have. More examples that it can be tasty to get our heads outside the box now and then!!
PINTO BEAN FUDGE
1 - 15 oz. can of pinto beans (drained and rinsed) or homemade equivalent
1 C cocoa powder
2/3 C melted butter
1 Tbsp, vanilla
4 C powdered sugar
1 C chopped nuts (optional)
Blend beans until smooth. Put in a bowl and add cocoa, butter and vanilla and blend together. Add powdered sugar slowly and beat with blender until smooth (about 3 minutes). Add nuts if desired.
Spread into a buttered 9 x 13 pan and refrigerate until set.
HUMMUS
You can really add what you like to this - no set rules. I use sesame oil and not tahini paste. I just use a tablespoon or so. Garlic, onion, roasted peppers or roasted tomatoes - whatever you want to add will taste absolutely yummy. Serve with crackers or Italian type breads.
TOMATO SOUP CAKE
1 - 10.75 oz. can condensed tomato soup
1 tsp. baking soda
1 C sugar
1 egg
1/3 C butter
1 tsp. cinnamon
1/2 tsp. ground cloves (if you have)
1 1/2 C self-rising flour (or all-purpose flour w/1 1/4 tsp. b. powder)
1 C raisins - I use chopped nuts instead of raisins
Mix together and bake at 325* for about an hour.
I make mine in a loaf pan - like a sweet bread or in muffin tins. Adjust and watch your cooking times
MEAT PIE/POT PIE TOPPERS
A pot pie or meat pie can be made with any kind of ingredients or meat. Use up those leftovers and odds and ends. Have fun putting together the filling. For a topper you can use a pie crust, biscuits, mashed potatoes, or a simple Bisquick topping.
Click on recipe to read clearly!!!
ODDS AND ENDS
Dressing or stuffing - add an extra egg and make stuffing cakes/fritters. Fry until golden brown on each side.
Place in a waffle iron and cook until golden - make great breakfast sandwiches - add an egg or some sausage - YUM.
Makes a great bottom crust for a quiche. Use on top of a casserole.
HAVE FUN
LEFTOVER MASHED POTATOES
Add a bit of flour and an egg and make potato cakes - fry until golden on each side. Throw in leftover corn for a fun fritter.
Use as a topping on a casserole.
Make potato candy
When I have just a little left, I throw into any soup and use as a thickener. OR add to potato soup.
We can be creative with what we have in our pantries. It is fun and you may just find a new favorite recipe. Get a little inventive and step outside the box.
Have fun and eat good!
Yesterday I pulled 2 bricks of beef broth (I save all from oven slow-cooking roasts) from the freezer along with about 8 ounces of shredded beef. Into the pot they went to thaw and then simmered for an hour. Chopped up 2# of carrots and half a head of celery (saving the remaining stalks for Peanut butter snacking). On the side I cooked 1c barley and threw it in for the last 15minutes to absorb some beef flavoring. Fantastic dinner for us! It may well become a favorite here. I have a date with a friend for dinner. Hubster will have dinner tonight and lunch tomorrow from that pot!
ReplyDeleteTomorrow will be Cauliflower Fried Rice. So quick and easy. Ham from the freezer and a bag of carrots/peas (hubster's preference).
using up those bits and pieces sure makes for some tasty eating. People throw things away - and it mortifies me! Look at what you accomplished with things left from pantry/freezer. Sounds wonderful!
DeleteThanks for the ideas!!!!
I make delicious black bean brownie! Tommy could not tell the difference. Last night, I had a can of tomato soup in my hand and told him I had made tomato soup cake. He was sort of looking sick at that statement. I told him it did NOT taste like tomato soup. He was relieved.
ReplyDeleteLove it. No it does not taste like tomato soup. I guess that would be your first inclination. Love the idea of black bean brownies.
DeleteMy daughter uses peanut butter in her hummus instead of tahini. I often get hummus at the discount grocery for 50 cents and I could not make it myself for that.
ReplyDeleteOh that is a great idea to use peanut butter. Thanks. Sure, if you can get it that cheap, I wouldn't make it either!
DeleteAll such wonderful ideas from you and your readers, Cheryl. LOVE it! So much better to use up what you have before going crazy at the grocery store. Just my humble opinion.
ReplyDeleteIn addition to the delicious cranberry sauce from dried cranberries and apple juice, which my hubby really enjoyed, I come up with crazy things all the time. Quick tip for readers who don't already do this: never pour pan drippings down the sink, but instead strain them through a handheld metal strainer (I hope you all have one!) into a measuring cup and pop into the fridge overnight. The fats will rise to the top and solidify. Remove that and transfer those now-gelled drippings, aka concentrated broth, into a container to tuck into your freezer door. I find clean, repurposed frosting tubs are perfect. Simply place a little plastic wrap on top before sealing and add a slip of paper with date and what it is. Then quick thaw in the microwave to use when making rice, veggies, etc. It's amazing how much flavor it can add to a side dish! --Elise
Thank you!
DeleteI save bacon grease and even ground beef fat. I use when things need a little flavor when frying. Works wonderfully. I like the idea of freezing.
I always save that gel from ham - oh, it makes the best beans!
I have heard of bean fudge before, but I have never tried it. I am famous for cleaning out the veggie crispers and making soup.
ReplyDeleteThat makes the best soup ever!!!!
DeleteThe fudge really is tasty.
I have never heard of pinto bean fudge, I am not knocking it because I have not tried it. We call pintos, red beans here. I grew up with them, many a dinner along with fried potatoes and onions. There was always corn bread served with it and if the summer garden fresh tomatoes. I love this but have never been able to make cornbread as good as my mother. I have mastered the red beans and fried potatoes.
ReplyDeleteShe always made potato pancakes with leftovers. They were a welcome treat. Left over cornbread crumbled with sugar and milk were a wonderful treat for breakfast. So funny now, most kids don't know all of these things were staples back in the day and were very much loved.
Oh kids today don't have a clue! Beans, potatoes and cornbread sounds so good.
DeleteDaddy loved cornbread with sugar and milk. My older siblings have said they remember in the really lean times - that was dinner once in a while.
I learn something new every time I read one of your posts! My mom always saved her bacon fat in a special container. We eat turkey bacon so no fat there. I fixed cornbread today to go with the rest of the chicken stew and the Urban Farmer likes cornbread crumbled into buttermilk. Found an organic coarse grind cornmeal at Meijer and it added some extra crunch. Very good.
ReplyDeleteI save bacon fat, sausage fat, and drippings from roast, chickens and turkey. The first two I keep in the frig, the others are kept if the freezer. I save glass jars from pickles and other things. They are really good for keeping these things. They make such difference when cooking vegetables and making gravy. Again, something Mom taught.
DeleteDonna, you took me back moment as well. Daddy loved buttermilk too! ICK! I use it for baking, but I just can't drink it. Dad sure did love it. I need to make some cornbread soon - that sounds so good.
DeleteTexas - those drippings of fat can add so much flavor to a bland old dish. Love fried potatoes in bacon grease! YUM - I think I am doing that today.
DeleteYes, those jars sure make great containers for all kinds of things.
Our Momma's sure were smart!!!!!!
I save the fat from ground beef and pork sausage and baste the dogs' dry chow. They eat it up, and have shiny coats.
ReplyDeleteGreat idea. I bet they love it!!!!!
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