So right now my life is insanely busy. We're moving back to California. The movers are coming in three days. We've been running around frantically trying to see people before we go. It's all very crazy, and the food, in conjunction, has been either 1. restaurant/takeout or 2. made up of all the bits and pieces that we're trying to frantically eat before we have to throw it away. This actually means we've been eating pretty well, and certainly having an awesome time, but we're also about to go lie on the floor in the corner and sleep for two days while the movers cart all our stuff out of the house for us.
So! Here's what we've been making and eating to use up everything in the refrigerator.
Lentil-quinoa kibbeh: boil red lentils and quinoa to a fairly dry and mashable texture, mash together with chopped onion, curry powder, salt, pepper, ginger, and cumin, and make tiny patties with wet hands and/or a spoon. Bake them and put them in the refrigerator for random snacking. Then one day, when you want dinner but have no inspiration, put barbecue sauce on top of the kibbeh and bake them again, just unti they're hot through and the sauce is getting caramelizedy. Eat with black bean-cauliflower soup from the freezer and all the greens you have left in the house.
Used up: frozen soup, red lentils, quinoa.
Caramel corn: after you eat the soup and kibbeh, decide you are still hungry. Pop some corn. Make a sugar syrup with ref to the caramel corn recipe in Heidi's book: honey, maple syrup, cinnamon, ginger, cayenne, pinch of salt. Toast some chopped almonds and sesame seeds in a frying pan, then mix everything together and turn out onto a sheet of parchment. Eat directly off the coffee table.
Used up: maple syrup.
Huge pasta bake: first, it's fine to bake linguine if that's all you have; just snap it into halves or thirds for optimal wieldiness. Make a sauce with all the vegetables you can scare out of the crisper: garlic, shallot, eggplant, red pepper, green pepper, frozen tomatoes, tomato puree, and chard leaves added right at the end. Season with salt, pepper, basil, oregano, hot pepper if you have and want any. Cook/drain pasta and preheat oven while the sauce is bubbling. Mix pasta and sauce together, throw it into a casserole dish, and top with torn mozzarella or any parmesan you may have lying around. Bake until awesome and crispy and browned on top.
Used up: linguine, vegetable contents of crisper.
Banana bread: I made the straight up recipe from the Joy of Cooking, using wheat flour, but clearly whatever recipe you like is the one you like. No nuts; instead, I threw in all the dried fruit in the freezer, which turned out to be blueberries and cranberries. Half the loaf was gone by the time it had been ten minutes out of the oven.
Used up: flour, dried fruit, and practically an entire stick of butter what with all the buttering slices of bread.
Finally, after you're done with making and eating all this, you may want to go hang out with Jen and John at the Brooklyn Inn.