After spending the past three years stocking up on food items while in America, and bringing back multiple, overweight pieces of luggage each trip, I have now reached the point where I need to use my stockpiles. Mixed among my American imports are also food items found in the local grocery stores. Certain items will appear in the store, and I have learned to buy (multiples) when items do appear because it is not guaranteed you will see them again soon, or ever.
My meal planning has taken on a new focus, something I am referring to as Closet Cooking. No pantry in my kitchen, only a closet near the front door to our apartment, the location of my food stockpiles.
The past week's Closet Cooking Culinary Creations:
Not an import, but an item Ryan found months ago during a shopping trip. Sweet Chili Sauce for Chicken |
I am still cooking mostly vegetarian meals, so rather than using the sauce on chicken, I used it to flavor a broth for what I call: "Sweet Chili Tofu, with Soba Noodles" |
Pumpkin ricotta twice baked potatoes. I added some diced pears for freshness and crunch. Served with my absolute favorite salad combination, strawberries and goat cheese. |
Shredded coconut, for my husband that claims he does not like coconut. :) Add in some almonds I have had for some time and leftover white chocolate from a previous creation. |
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