We were leaving for two weeks and had to clear out the fridge so nothing would be wasted. I had a lot of fun cooking meals when it was so clear there was nothing to eat. Here is a bit of my process, what I came up with, and how you can apply this to any number of ingredients to save money, cut down on waste and eat healthy.
First and most importantly I started with an inventory. It’s easy to waste a lot of money on cooking for other people’s pantry. Look in the fridge, the freezer, and the pantry. If it’s your first time with this type of cooking write it down, and maybe even categorize it. If you don’t know what you have you can’t use it; therefore you waste it.
Here’s What I had
- sweet potatoes
- dried beans
- Frozen Chicken
- Diced Tomatoes
I thought about it and decided that I could combine the carrots, onion, and mushrooms. I wanted to keep the frozen chicken for when we returned, but it would have been a good addition to this dish.
After sautéing for a while I tasted the vegetables and decided that the sweetness would be balanced with the cream, so I simply added cream, milk, some parmesan, and a little flour, and done! I use this method when planning my monthly meal plan to try and incorporate as many ingredients on hand as possible. In my pantry most items are in glass containers so I can readily see what I have on hand. This help spark ideas for meal planning or just last minute meals, or lunches.
- One Onion diced
- 8 Oz. mushrooms chopped
- Three Carrots diced fine
- One cup of cream
- One cup of milk
- half a cup of grated parmesan cheese
- 1/8 cup flour
- salt and pepper to taste
Sauté the onion, mushrooms, and carrots on medium heat with just a little salt until the onion becomes translucent. Add the flower and stir until you can no longer see the flower. Slowly add in the cream and milk. Take the pan off of the burner and add in the parmesan. Add in the salt and pepper to taste. Plate this over spaghetti and enjoy!