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“Eat From The Pantry” Week

Our mail man keeps delivering medical bills on a daily basis, so in order to cut some corners around here, I am challenging our family to an “Eat From The Pantry” (and freezer) week.

I am not one to stock up on food, so this is a challenge.  But I like a challenge, it forces me to get creative.  I’m going to take it day by day, and see how far in the week we get before our pantry is empty.

Here are a few things I did today to help in this week-long adventure:

~Found some dough in my freezer and made these Pizza Roll-Ups for the kids lunch.  I’m freezing any extras for snacks later in the week.

~I made a big pot of brown rice in my rice cooker.  I love to make a bunch, then put into freezer bags.  Rice reheats beautifully.  For lunch today, I ate Rajma Masala (red kidney beans curry) over the rice.  Yum!

~I boiled a bunch of eggs to make Egg Salad Sandwiches for dinner.

~I don’t want to go buy bread to serve the Egg Salad Sandwiches on, so I threw Homemade Hamburger Buns into my bread maker.  Since I am cutting back on animal products (after reading The China Study) I will enjoy a Vegetarian Nature Burger on my bun. 🙂

~I will serve the sandwiches with Sweet Potato Coins to use up the bag of sweet potatoes I have.

~My youngest and I made a double batch of Chia Oats.  She loves to eat it for breakfast and snack.  We also made a batch of Chocolate Peanut Butter Chia Oats.  We are going to blend them up and make Chocolate Chia Oat Popsicles.  If we are successful and they taste good, I will for sure post about them!

~I have a bag of pinto beans.  I am planning on making them in the crockpot using the method in the video above.  They are super filling and nutritious, great on rice or in wraps.

~I know my girls will want some sweets, so I will make a batch of homemade Strawberry Fruit Roll-Ups with our frozen berries from the Strawberry Patch.  Yum!

If I can make it through the week with only buying a few grocery items, I can save over $100.00!  
Wish me luck!:)

4
GF, Vegan & Raw/ RECIPES/ Sweets

Orange-Almond Polenta Cake With Strawberries

This cake is moist, filling, not-too-sweet and delish!  It is perfect for summer.  The citrus flavor is really light and refreshing, although the cake is filling and hearty thanks to the almonds, cornmeal and chia seeds. I will definitely be making it again!

 Orange-Almond Polenta Cake With Strawberries 
{Vegan Version Included}
{adapted from The Moosewood Restaurant Cookbook}

1/3 cup cornmeal
2/3 cup unbleached white flour {next time I will try wheat}
2 teaspoons baking powder
1/2 teaspoon salt
11/2 cups almonds
1/2 cup sugar {or sucanat}
1 orange
1/2 cup vegetable oil {I used coconut oil}
2 eggs {I used “chia egg substitute”–1 Tablespoon chia seed to 3 Tablespoons water for each egg.  Stir and let set until gel-like. About 10 minutes}
1 cup of berries {I used strawberries}

Preheat the oven to 350 degrees.  Lightly oil and flour a 9 inch cake pan.

Sift the cornmeal, flour, baking powder and salt into a bowl.  In a blender or food processor, whirl the almonds and sugar until the almonds are finely ground.  Add to the flour mixture.

Grate the orange peel and juice the orange (about 1/3 cup).  Add the orange juice, orange zest, oil eggs (or chia substitute), and 1/3 cup of water to the blender or food processor and whirl for about 15 seconds.  Add the dry ingredients and blend until well mixed, using a spatula to scrape down the sides if necessary.  Pour the batter into the prepared pan and bake for about 45 minutes, until a toothpick inserted in the center of the cake comes out clean.

Cool on a rack for 10 minutes, then carefully remove the cake from the pan.
Serve with your choice of berries.  {I used Strawberries that were mashed and heated, then cooled}

3
RECIPES/ Sweets

Salty Sweet Peanut Butter Caramel Funky Fritos

I know, I know.  This is not the usual type of recipe I post here at New Nostalgia.  There is nothing real or healthy about these–AT ALL!

But, sometimes you gotta break the healthy rules and make something junky–especially when it is for a dessert contest!  City Impact  (where my husband works) was having their annual BBQ Cookout, and something they do every year is a fun dessert contest.

The winners get great gift cards, so I decided to enter something extra gooey sweet!

I started making this recipe about 4 years ago, always in the fall during football season and only once a year.

I put candy corn in it instead of the chocolate candies, which really is the perfect salty/ sweet combination, inspired by the typical peanuts and candy corn mix.  It looks very fall and festive.

While munching away on these Funky Fritos, my daughter asked me what was in them.  I started listing the 4 ingredients, and when I got to corn syrup, she had a freakout and said “oh man, Mom, I CAN’T BELIEVE you made something with CORN SYRUP in it.”

My husband smiled, shook his head and said “only YOUR daughter would say something like that!” 🙂

Salty Sweet Peanut Butter Caramel Funky Fritos

1 cup white corn syrup

1 cup white sugar

1 cup peanut butter

1 10.5 ounce bag Fritos

Chocolate Candies or Candy Corn (optional)

 

Pour out the Fritos on a large shallow pan lined with greased parchment paper. Combine the corn syrup and sugar and bring to a boil (I use my microwave for this kind of chore – usually takes about 6-8 minutes for the sugar to be dissolved and you’re set!)

Then stir in the PB til smooth. Pour the mixture over the chips, sprinkle with candies, and chill for about 30-60 minutes. Break apart and enjoy!

 

21
RECIPES/ Sides

Roasted Strawberries

We have been to our local strawberry patch, RocaBerry Farm, to pick strawberries TWICE this past week.  My kids just love going to the patch and hunting for the sweet treasures.  The price is great–99 cents a pound!  We now have a freezer full of hulled strawberries, which makes me very happy! 
{my youngest trying not to step on the berries!}
I was drooling browsing through Heidi Swanson’s Super Natural Everyday Cookbook, and came upon a recipe for Roasted Strawberries.  I have been a huge fan of Heidi’s online journal, 101 Cookbooks, and knew she would not steer me wrong.

She didn’t.  This recipe is super easy to make, and let me tell you, it makes the house smell DELISH! The finished product is unlike your typical strawberry sauce.  It is much more concentrated and special. They are perfect slathered on toast, biscuits, bran muffins, or over ice cream.  
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Roasted Strawberries
8 ounces small tο medium strawberries, hulled
2 tablespoons maple syrup
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine-grain sea salt
1 tablespoon port wine (optional, I didn’t use)
A few drops balsamic vinegar
Preheat thе oven tο 350F wіth a rack іn thе middle οf thе oven.
It іѕ valuable tο υѕе a rimmed baking sheet οr large baking dish fοr thіѕ recipe—уου don’t want thе juices  to run οff thе sheet onto thе floor οf уουr oven. If уου аrе bу a baking sheet, line іt wіth parchment paper.
Cυt each strawberry іn half. If уουr strawberries аrе οn thе large side, сυt thеm іntο quarters οr sixths. Add thе berries tο a mixing bowl. In a separate small bowl, whisk thе maple syrup, olive oil, аnԁ salt. Pour thіѕ over thе strawberries аnԁ very gently toss tο coat thе berries. Arrange thе strawberries іn a single layer οn thе prepared baking sheet.
Heat fοr аbουt 40 minutes, јυѕt long enough fοr thе berry juices tο thicken, bυt nοt long enough fοr thе juices tο burn. Watch thе edges οf thе pan.
WhіƖе still warm, scrape thе berries аnԁ juices frοm thе pan іntο a small bowl. Stir іn thе port аnԁ balsamic vinegar. Uѕе immediately οr Ɩеt сοοƖ аnԁ store іn thе refrigerator fοr up tο a week.
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Need more strawberry inspiration?


How about Homemade Freezer Jam?  or Homemade Fruit Leather??  MMMMmmmmm.
2
RECIPES/ Sides

5 Minute Creamy Avocado Dip

I found this yummy recipe over at Oh She Glows.  Over there, it is named is 15 Minute Creamy Avocado Pasta.  I tried it on my pasta and it was really delish, but my favorite way to eat this sauce was to use it as a dip!!  It is so yummy, with a hint of lemon and garlic.  The basil gives it a super fresh taste, and it whips up so creamy you would think it is full of dairy!  I loved it with crackers or you can use it as a vegetable dip.

 I am excited about this recipe because it satisfies my craving for something creamy, but without the dairy. I’ve taken a break from meat and dairy the last 3 weeks.  You could call me “Vegan-ish”.  I am not ready to label myself a full vegan just yet, but thanks to this book and my cancer diagnosis, I am heading that way.  I FEEL GREAT since embracing a plant based diet.  I am amazed at the energy I feel.  My digestive system is working better than ever.  I always have had a pretty good digestive system, but never THIS good.  That is all I have to say about that…moving on.

This recipe takes minutes to throw together.  It uses just 5 ingredients + S&P. All you have to do is dump avocado, lemon juice, garlic, basil into the food processor, then let it do all the work.  Drizzle in the EVOO. (exact measurements below)

Isn’t it the best color?  So fresh and pretty!  
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5 Minute Creamy Avocado Dip
1 medium sized, ripe avocado
1/2 lemon juiced + zest for garnish
1 clove garlic
1/2 tsp salt, or to taste
1/4 cup fresh basil
2 Tbls extra virgin olive oil
pepper, to taste
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Place avocado, lemon juice, garlic clove and salt in a food processor.  Process, then drizzle in the olive oil. Process until creamy. Add pepper to taste.  Keep in refrigerator until ready to serve.  Can use as a dip, or toss with pasta.

1
RECIPES/ Sweets

Green Smoothie Popsicles

We have been making all kinds of real fruit popsicles around here.  The price for real fruit popsicles at the store is sky high, so we save money and make our own.

I throw in whatever frozen fruit we happen to have hanging out in the freezer.  I try to get some type of green vegetable in there, so they usually end up in some shade of green.

My frozen fruit bin.  I usually have mango, pineapple, wild blueberries, mixed berries & cherries in it.

This is considered the “snack/dessert” bin in our home.

 

These particular Green Smoothie popsicles have mango, pineapple, avocado, kale, and banana.

The avocado gives them wonderful creaminess, and the fruit gives them a tropical sweetness.  The kale just disappears, my kids don’t even notice it.

I start by throwing in about 1/2 cup of frozen pineapple chunks, 1/2 cup frozen mango chunks, and a peeled, frozen banana.  To easily peel the frozen banana, soak in some water for a couple minutes, pop the top of the peel off and slide it right out into the blender.  Add the avocado and kale, and 1/2 cup of water. Then blend.

You may have to stop the blender and stir, adding more water as you go.

Your goal is to add just enough water to make a vortex in the middle of the blender, as the picture above shows.  Blend a couple of minutes, until kale is chopped into tiny bits.  Taste.  If needs more sweetness, add your choice of sweetener-agave nectar, stevia, honey or sugar.

Pour into popsicle molds and freeze until set.

 

My girls get so excited when they hear the blender.  They know they either get a smoothie or that I am making popsicles.

Sometimes I add a scoop of Plant Fusion Vanilla Protein Powder.

When I do this, I will often give into their request to have popsicles for breakfast.  After all, they contain protein, fiber, vegetables and fruits!  Add some toast and it is a very filling breakfast!

 

I enjoy the leftovers in smoothie form.  If the girls are too impatient to wait for the popsicles to freeze, then they join in with me.:)

Green Smoothie Popsicles

1/2 cup frozen pineapple

1/2 cup frozen mango

1 frozen banana, peeled

1 avocado, pitted and flesh scooped out (optional, adds creaminess)

a large handful of kale (or spinach, or romaine)

water added for consistency

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Add all ingredients into the blender.  Continue to blend while adding water, until “vortex” forms in the middle.  You may have to stop the blender and use a spoon to stir occasionally.

Blend for a minute or 2, until kale is chopped into very small pieces.

Pour into popsicle molds or enjoy as a smoothie.

14
Drinks/ FUN/DIY/ RECIPES

Iced Tangerine Mint Green Tea

I made this great recipe after I saw a similar one on the Dr. Oz show.  He featured a recipe for Tangerine Mint Green Tea as part of a series of foods that help one lose weight.  He called it Tangerine “Weight-Orade.”  I will share his recipe below. It looked so refreshing on his show, and I knew I should be drinking green tea due to my history (I LIKE saying “history” :)) with breast cancer.  Green tea is rich in catechins, which reduce growth of blood vessels needed for tumor growth. 

A study published in 1998, Japanese researchers investigated the effects of drinking green tea on the progression of breast cancer. The study involved 472 patients with stage I, II, and III breast cancer. The results showed that increased consumption of green tea was linked to a decrease in the spread of breast cancer in premenopausal women. In a follow-up study, the researchers found that increased consumption of green tea was correlated with decreased recurrence of stage I and II breast cancer.



Green tea has been cited to be beneficial when it comes to all kinds of disease, from heart disease to Alzheimer’s, to many types of cancers.  Read more on the benefits of green tea, at the World’s Healthiest Foods website.

Iced Tangerine Mint Green Tea
~4 organic green tea bags
~1/2 tangerine, sliced
~fresh mint leaves
~honey to taste
~water, just boiling
~ice

While water is heating, prepare the rest of the ingredients.  

Here is what I do:
~get out 2, 32 oz mason jars
~fill one with 2 cups of ice
~unwrap 4 green tea bags and put in the second jar
~slice tangerine
~rinse mint leaves
My electric kettle in the above picture is one of my most favorite and well used kitchen appliances. It heats water to a boil in minutes, and keeps the water hot for a long while.  In the winter, I will press the button throughout the day to keep hot water ready at all times for tea or hot chocolate.
Mine is the Hamilton Beach 10 Cup Kettle.  I love it!

Pour hot water over the tea bags, fill the 32 ounce jar to the top.  
Steep according to package directions, usually 3-4 minutes for green tea.


I use a slotted spoon and a regular spoon to squeeze every bit of goodness out of those green tea bags.
 
Add honey to taste while tea is still hot, honey will dissolve much better in hot tea.
Add mint and tangerine slices to jar of ice.
The mint is very subtle in this, but if you are not a mint lover, you can skip it.
Let the tea cool a few minutes, then pour over the ice in the prepared mason jar.
Store the remaining tea in the refrigerator to
refill and drink over ice throughout the day.
So refreshing! Enjoy!

**Tea lovers, check out this recipe for Easy Iced Tea Concentrate In A Mason Jar
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  • Dr. Oz’s Tangerine Weight-Orade Recipe
  • For a powerful metabolism-boosting drink, try Dr. Oz’s Tangerine Weight-Orade. It contains: green tea, shown to boost metabolism 12% by drinking just one cup; tangerine, with a chemical composition that increases sensitivity to insulin and stimulates genes that help to burn fat; and mint, a calorie-free flavor enhancer.
  • In a large pitcher, combine:
  • 8 cups of brewed green tea
  • 1 tangerine, sliced
  • A handful of mint leaves
  • Stir this delicious concoction up at night so all the flavors fuse together. Drink 1 pitcher daily for maximum metabolism-boosting results.


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