Growing up dinner was often decided by a quick glance in the fridge, followed by an inventory of what was most in need of being used. Recipes were referenced but I really wouldn’t say “used.” When I was learning to cook, I was taught using a method of waste nothing, don’t follow the rules, and measurements are for suckers. Of course while this was going on, I was under the impression this was how everyone prepared a meal.
Waste nothing is still one of my favorite “rules” of my kitchen. Every weekend I like to open the fridge and clear it out…but not into my compost bin (the horror!), instead I pretend I’m on one of those cooking shows with mystery baskets and I’ve got to use every item. This week I was incredibly impressed with that came out of my kitchen (and my fridge) so I just have to share!
This week my fridge was an “odd” mix for me. Items I generally don’t have on hand were inching toward their expiration dates (guess that’s why I generally don’t have them, haha) and I was thrown a little of my game. I had french bread for sandwiches I never made, too many cherries, sour cream, mushrooms, and eggs for days. Now when I play my version, I’m allowed research so pintrest and allrecipes are top on my list and almost always save the day.
Yesterday my husband got busy doing man stuff aka the stuff I don’t really want to do (hang shelves and wash the car) and I got busy in the kitchen.
To my delight, I found a recipe for an overnight french toast that not only tackled most of my bread dilemma, it also used almost half my eggs! Even better, I got to use a pantry item that has also been sitting on a shelf way to long without a purpose (bye bye pumpkin butter, love you but you’ve got to go)! Eggs -check, bread-check, breakfast for this morning made before I open my eyes-check! 🙂
I finished of the bread by slicing thin and spraying each side lightly with olive oil, popped them in oven for 10 minutes per side at 350 and made crostinis. Snack for this afternoon-done (we always have some hummus or cheese on hand for easy snacking).
The mushrooms and sour cream got turned into a hearty dinner of beef stroganoff…only 5 ingredients and soooooo tasty.
And finally the cherries. I made the most amazing sauce for pork chops. A sweet twist for the taste buds and the menu. I’ve heard they pair well and was so pleased with how well they truly play together. Yet another reason to support the local fruit farmers.
With my fridge now back to the basic staple items, my tummy full and my heart content I can look forward to another wonderful week without any unpleasant fridge finds.