Last weekend, we weren’t able to secure a Sunday morning food delivery slot, so we scheduled an order to arrive the following day.
We normally eke out our food stocks on the day immediately before our online shopping arrives. This usually involves doing something creative with eggs; throwing together a pasta dish with a tomato-based sauce; or reverting to baked potatoes.
Last weekend, however, there were two days of seemingly meagre rations: both Saturday and Sunday. Could we survive?
This was where the power of the World Wide Web and a well-stocked spice cupboard came in handy. Being a bit creative, as well as understanding what might go together, meant that we were able to hang on an extra day.
Eking it out meant that we:
- Saved money
- Used up what we had (less food waste)
- Were able to clear out the fridge and defrost the freezer
- Didn’t waste time doing a top-up shop
Here’s what I made:
Why is it that the humble cauliflower seems always to be one of the few remaining vegetables lurking in the fridge?
I have previously made a cauliflower pizza base several times (but didn’t like it much) and I’ve also done cauliflower rice. Neither appealed on this occasion. What I did have were a few sorry looking potatoes, 2/3 bag of spinach and said cauliflower.
Here’s what I made:
Thank you, Jamie!
I really enjoyed this recipe and would make it again. Although I didn’t have a tin of chickpeas to throw in, this didn’t matter. I also needed to cook the dish for longer than the recipe suggested, otherwise the potatoes would have been too firm.
Carrot and lentil soup
This is a recipe I’ve made before, as other recipes often call for one or two carrots, leaving you with a bag of several more.
This time, however, I decided to lose the spices (they aren’t a favourite when it comes to feeding children) so this is what I cooked instead:
Finally, I concocted my own ‘Random Ragu’ for the meat-eaters in the family. If you know how to cook a basic ragu or have ever made spaghetti bolognese, then you’ll be able to produce Random Ragu by using the same basic principles.
I threw in:
Mix of fresh and dried herbs
Mix of pork mince and beef mince
A squirt of tomato puree
A splash of Worcestershire Sauce
About 500ml stock
After softening the onion in a little oil, I added the meat, turning up the heat until it had changed colour.
I then added all the rest of the ingredients, bringing the pot back up to a simmer, before cooking slowly until it was done.
I whizzed about half of the sauce with a stick blender to create a smoother, blended ragu, then returned this to the pot to serve over hot pasta, with some grated grana padano over the top.
I almost forgot pudding!
Rice pudding with lemon zest, made the old fashioned way (not out of a tin) was our frugal pudding.
This just needs short grain pudding rice, sugar, milk, lemon zest… and a whole lot of patience, as you’re tempted to stick a spoon into the pan and taste before it’s ready.
I enjoyed my trial and error day of ‘eke-it-out’ cooking. Perhaps you could have a go yourself?
Do you have any fail-safe standby recipes for eke-it-out days? What are your store-cupboard go-to ingredients? Do share by replying to this post, below!
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