This morning I met the results of three days of car shopping…….the refrigerator is packed with leftovers and food that is ‘just on the edge’, the counters are cluttered and the dishes are piling up. Time for a big clean, but how to do it without wasting all of the bits and pieces of food in the fridge?………
First, the before photos……
……. sorry the photo is terrible, I didn’t have the lights on and the fridge light only works part of the time.
Project #1: Five Spice Chicken Thighs with Ginger and Scallions (soy, ginger, garlic, 5-Spice teriyaki, scallions – – marinate overnight and grill.
Project #2: Country Potatoes for Breakfast (whoopsie – eaten before the photo)
Project #3: Dried Pineapple, Bananas and Mangos for snacking Dried Tomatoes for Tomato Powder
Project #4: Leftovers Lasagna with two different leftover sauces and Chèvre, Brie, Mozzarella, leftovers. Parmesan and pasta from the pantry.
Project #5: Chicken and Spinach Enchiladas with chicken from last night’s supper, pepper cheese from the graduation party some spinach that has a day or two left. Sour cream, scallions, tortillas and green enchilada sauce from the pantry.
Project #7: Chicken Salad with more chicken from last night’s supper. Mayonnaise, scallions, apples and almonds from the pantry.
Project #8: Chicken Salad for Chickens – – -Yoghurt that was getting a little old and some wilted spinach and lettuce. The hens should love this.
Project #9 Water Kefir – no leftovers, just needed to make a new batch.
Project #10: Milk Kefir – this week’s milk
Project #11: Peanut Butter – peanuts from the graduation party that had gotten soggy from sitting in the bowl. I tried to re-dehydrate them but it didn’t work well. I threw them in the food processor with a little additional peanut oil.
Project #12: Dairy – every week
Project #13: Butter – look at that color!!!
Project #14: Viili Yoghurt – for this one, milk from the refrigerator, inoculated with last week’s yoghurt incubates at room temperature on the counter.
Project #15: Greek Yoghurt – for this one, milk is heated to 170 degrees and cooled back to 115 degrees before adding last week’s yoghurt. It incubates for 5 hours in the Yoghurt Maker.
Project #16: Hardboiled eggs for Deviled Eggs – I make a simple recipe – – eggs, mayonnaise, salt and a tiny bit of yellow mustard. Our hens do lay pretty eggs!
Project #17: Lemon and Honey Frozen Yoghurt – I added 1/2 honey, 3/4 cup milk, 1/4 cream, 1T vanilla and the zest of two lemons to 3 cups of last weeks Greek yoghurt. It chilled a few hours before I popped it into the ice cream machine.
Project #18: Prepping for Stir-Fry lunches – We had a little leftover chicken breast that needed to be cooked so I poached and shredded it. The boys will use it for stir-fry lunches. I also cleaned and dry some spinach and lettuce, and cut up some carrots.
Now, The after Photo………….