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cooking what's in my cupboards
Aug. 7th, 2006 10:14 pmSince R and I are moving in a few weeks, I've started the project of cooking through the stuff in my pantry and I've had some victories over the last few days.
I made a super yummy cold couscous salad with a mix of farmers market veggies and pantry leftovers:
2 cups cous cous (pantry)
olive oil (pantry)
5 baby eggplant (farmers market)
1 onion (pantry)
1 can stewed tomatoes (pantry)
1 can black beluga lentils (pantry)
1 burpless cucumber (farmers market)
fresh mint, basil, and cilantro
2 boullion cubes (pantry)
3 cups of water
Boil the water with the boullion. While waiting for the pot to boil. dice the cucumber, eggplant, and onion. Start the onion and olive oil in a frying pan, add eggplant and sautee until cooked, then add stewed tomates and lentils, cook a little longer and set aside to cool. Add couscous to boiling water and take off the heat. After 5 minutes fluff with a fork and set aside to cool (or in the fridge if you need it speedy-like). While waiting for the cooling to happen, chop the herbs up. When everything cools, mix the couscous, eggplant sauce, cucumber, and herbs together. It made a really fun summer salad.
I also came up with a saffron almond rice pudding that worked. We had a bunch of left over rice from an absolute miserable iranian meal that was our Friday date. If you guys are ever in the Rancho Cordova/Sac. area, do NOT, I repeat do NOT be tempted to eat at the Shahrzad Persian Restaurant - it was AWFUL! The leftover rice turned out well, and was relatively low fat/cholesterol because I used skim milk. Here is what I did with it:
3 cups cooked jasmine rice
3 cups skim milk
3/4 cup evaporated cane juice(or sugar)
3 eggs
1 tbsp of butter
saffron
almond extract
Scald the milk in a sauce pan with the rice and saffron. Whisk the eggs in a bowl and add sugar and extract once beaten. Slowly ladel the milk mixture in with the egg mixture, whisking constantly. Once mixed, pour in a greased dish and bake 30 minutes at 350, then turn down the temperature and bake 15 minutes at 300.
Easy peasy and making both in one weekend left me with a full belly and a very happy R.
I made a super yummy cold couscous salad with a mix of farmers market veggies and pantry leftovers:
2 cups cous cous (pantry)
olive oil (pantry)
5 baby eggplant (farmers market)
1 onion (pantry)
1 can stewed tomatoes (pantry)
1 can black beluga lentils (pantry)
1 burpless cucumber (farmers market)
fresh mint, basil, and cilantro
2 boullion cubes (pantry)
3 cups of water
Boil the water with the boullion. While waiting for the pot to boil. dice the cucumber, eggplant, and onion. Start the onion and olive oil in a frying pan, add eggplant and sautee until cooked, then add stewed tomates and lentils, cook a little longer and set aside to cool. Add couscous to boiling water and take off the heat. After 5 minutes fluff with a fork and set aside to cool (or in the fridge if you need it speedy-like). While waiting for the cooling to happen, chop the herbs up. When everything cools, mix the couscous, eggplant sauce, cucumber, and herbs together. It made a really fun summer salad.
I also came up with a saffron almond rice pudding that worked. We had a bunch of left over rice from an absolute miserable iranian meal that was our Friday date. If you guys are ever in the Rancho Cordova/Sac. area, do NOT, I repeat do NOT be tempted to eat at the Shahrzad Persian Restaurant - it was AWFUL! The leftover rice turned out well, and was relatively low fat/cholesterol because I used skim milk. Here is what I did with it:
3 cups cooked jasmine rice
3 cups skim milk
3/4 cup evaporated cane juice(or sugar)
3 eggs
1 tbsp of butter
saffron
almond extract
Scald the milk in a sauce pan with the rice and saffron. Whisk the eggs in a bowl and add sugar and extract once beaten. Slowly ladel the milk mixture in with the egg mixture, whisking constantly. Once mixed, pour in a greased dish and bake 30 minutes at 350, then turn down the temperature and bake 15 minutes at 300.
Easy peasy and making both in one weekend left me with a full belly and a very happy R.
