i SOOOO remember this day. i had gotten some beer and potato chips. an indulgence. i was going to make myself a burger. my fridge was close to empty and i was still making it work. in the mail i received a gift of a table top tripod. this posts entire image set is using two cameras!! the camera on the tripod is a lumix. a mirror less camera that i hope to learn more about. my regular camera is a small point and shoot. i have not worked much with a tripod and i have to admit i found it a tad limiting. i will say though. some of the lumix images turned out remarkably well.
there was this bag of organic polenta that i had bought for when i made a corn meal pizza crust. i had never made actual polenta before. since i was still working the empty fridge, and making do with what i had. polenta it was going to be. i made a lovely salad with the last of the raw veggies. i thawed some meat sauce. i made polenta. simply measure out the polenta. measure the required water and boil, add polenta, salt and stir. it gets thick. how easy and how fun! i think it would be interesting to make it with stock or add mushrooms to it. i topped it with meat sauce and added fresh ground parmesan. not bad for working with what i had! red sauce recipe will follow soon
the empty fridge club.
how long and how far can I go utilizing what i have on hand.
has one get very very creative.
i normally don’t place things for my daily salad so in order or so in the round.
bok choy, carrots, purple cabbage, green onion, yellow bell pepper, dried cranberries, and olives
salad dressing was made with a champagne citrus vinegar with a scoodge of soy sauce and dry parsley
there are certain vegetables that last long in the fridge, offer great versatility and taste great. bok choy is one of those. this was a challenge i was taking on in using what i had on hand to make dinner. i had never made this combination before but it was seriously tasty. i was getting a kick off the steam coming off the ready to eat plate!!
i often make a meal out of a quesadilla. it’s a great way to get a cheese fix, to use greens that are on their way out, and i just discovered how much i love roasted jalapenos
i am a huge fan of ezekial brand tortilla’s – whole grain. super hearty.
a little cheese goes a long way
i can eat an entire roasted onion and bell pepper.
i do them in my cast iron grill skillet with a glove of garlic
( not crushed garlic, just the clove – it then gives a hint of garlic vs a smack)
i use organic greek yogurt instead of sour cream.
in the early 90’s when i had started to be more veggie centric and scratch cook,there was a cookbook that i learned a lot from. mollie katzen’s moosewood cookbook. i fell head over heals in love with this zucchini feta pancakes recipe.
currently i am practicing my food image taking. i am looking at what i can see, what story i can tell, how the light in here works naturally, observing the challenges
like where the electrical outlets are.ugh
making dinner with pause was something i began when i was a single mom. letting voice mail pick up the phone, allowing time just to make, prepare and to create hearth. it’s meditative to me.
this recipe is easy. it does have some steps that require patience though.
like grating zucchini and then squeezing the moisture out of them. i’ve actually never ever done that for this recipe. the squeezing part. ooops/
whipping egg whites. i remember when someone showed me how to separate the whites from the yolks in my hand vs using the egg shell. so much easier. did you kn0w that freezing your whipping bowl helps when whipping whites?
The part that takes the most patience ever. at least to me is frying the pancakes to crisp. the waiting is like torture. i began using a timer and walking away. so much better than waiting.
i had gotten way too many potatoes for a single gal to eat and found myself needing to cook them all before they went too soft. i used some with this fish dish. the rest i made into potato salad. today’s daily salad was mixed greens,celery, carrot shreds, goat cheese – a few olives, splash of olive oil and balsamic vinegar. i poach my fish in dry white wine for 8 minutes. top with a small bit of butter, capers and lemon. the potato had butter, white pepper, dill and fresh chive. i adore the fresh chive in spring
( this set i shot all with north window light