BeeZee

reheated two little eggplant/mushroom patties that I had previously made/frozen - microwaved on a plate (30 sec/flip/30 sec) - then a squirt of catsup and sprinkle of parm.

Mixed trail mix (cranberries, pepitas, sunflower seeds, almonds, golden raisins) and pretzels.

Sunday dinner was leftover Chinese food from our Saturday takeout meal, bulked out the leftover white rice with some previously roasted cauliflower which I chopped into bits and made fried rice.

Applesauce muffins made with half WW four and half almond flour. May go 2/3-1/3 next time. Very moist, they are supposed to be better the next day. They sank as they cooled. I think my baking powder is too old, also.

Ordered take out Chinese (online order/pay), total of $50 including tax and tip, we have enough for another meal. Husband observed that the portions seemed larger than what we had gotten when dining in previously.

Last night was creole shrimp with brown rice. I will repeat this, as we often have shrimp in the freezer these days and it requires minimal pantry items and the veg used are ones that are long lasting.

Guaranteed that is a couple of months old, my sister went through a phase of making pumpkin soup...

My sister texted me this photo of her pantry after her Sicilian husband went grocery shopping

Baked tilapia filet...put some horseradish on the flesh before sprinkling some seasoned panko crumbs (mixed with a little oil) on top. That fish is so bland, it really needs seasoning and texture. Salad. Spanish flavor “Right Rice” which is made from veg flours.

Another adventure in food shopping, as DH brings home groceries with varying success (at the store just after 6am). Got the last good chunk of fresh ginger. No scallions. No peanut butter. Very little yogurt (I asked for the big tub of Fage 2% plain, he bought the little cup of 0% plain...sigh). Thankfully, I found that Target had peanut butter and some other canned goods I can use...so I hit that up for delivery. Grocery delivery time slots are impossible at this point.

I can't imagine that a mild vinegar wouldn't serve the same purpose (whatever it may be), with that small of an amount.

Last nights dinner...eggplant/mushroom “meatballs” (after cooking half in that form, decided they worked better in patty form), sauteed chicken breast with tahini sauce/gravy (recipe found online, not the normal tahini sauce, too salty but has potential), peas. DH informed me that he isn’t crazy about peas, so another freezer staple veg is crossed off the list...

Or maybe something as simple as undersalted pasta cooking water...linguini might need more salt vs capellini because of the thicker strands?

This week I told my husband that we are going to pick recipes and make a shopping list focused towards those, rather than purchasing random items (or the same items over and over again). I've gotten pretty good at figuring out the expected life of certain produce, so I know what can stay for an entire week (or more) without degrading too much. Only casualty so far has been a bag of chopped salad mix that he kept saying he would eat...until I finally opened it and confirmed it had gone slimy. Saved the dressing packet and bag of crunchy garnishes, though. Once it warms up a bit and we can bring out the grill, I plan to make good use of that for cooking large quantities of chicken and vegetables for freezer stock.

As a matter of fact, leftover Thai red curry was present in our dinner of leftovers last night. Curry is very forgiving of the odds and ends we may have of veg/meat, you are spot on!

Agreed, I'm making sure I don't buy things I know I wouldn't normally use. I have always been a light user of flour and had kept it in my fridge, so that continues (and I only buy the 5 lbs bags). Although there are some tempting recipes now that time/boredom is abundant, I'm generally resisting any that require specialized ingredients. It has been satisfying to work my pantry reserves down over time, as well. The other possibility is that offices (when they re-open) will be flooded with baked goods...

Toast it and make panzenella (if you can tolerate bad tomatoes)?

Peeled the ginger that hubs had bought at the supermarket yesterday, one finger was too woody so I sliced it up. Ate a clementine and scraped the pith off the skin. Threw ginger and clementine skin in a small saucepan with some water and one tsp of sugar and let it simmer away for a while. The straight liquid (more dilute than simple syrup) is spicy, but it's nice added to a glass of water or seltzer. The citrus adds a nice note

Canned dolmas, homemade hoummus, tasteless tomato.

Considering pre-crisis I could buy that can of tomatoes at my local supermarket for 99 cents...

Having received my bag of almond flour via Amazon (brief backorder) I was able to make my usual vegan banana muffins. I use 1/2 c almond flour and 3/4 c whole wheat flour. Added some carob chips to the mixture.

You know how there is an expression “eternity is two people and a ham”? I have the new version, two people and a 5 lb crate of clementines.

I only added them at the very end just to warm them so they didn’t get too chewy. The pieces were quite small, I would not call them chopped, much of it was more of a minced size, in the future I might use them for a seafood soup or they might be OK in a fritter/pancake type of application. No comparison to fresh, and texture wise, probably marginally better than frozen. Keep in mind that brands may differ, these were Snows.

Pantry and freezer meal. Had some shrimp in the freezer, not quite enough. Can of chopped clams, can of diced tomatoes. Sauteed finely diced carrots, onion, and garlic. Added tomatoes and simmered with dried herbs, shot of fish sauce, bit of sherry vinegar. Added the mostly defrosted shrimp, when they were done I added the clams with their juice and simmered a couple of minutes. Served with small shell pasta, cause thats what was in the pantry.

Fage plain yogurt, chopped tomato, black pepper, fresh dill (well, actually from the freezer)