DAY 3 of 3 Days of Pantry Menus and Recipes

What’s for Dinner?   Yum! Day 3

Polly writes:

Tonight I did exactly what you advised and it helped me plan for dinner and I didn’t have to run out for anything.  Granted, we didn’t have everything I’d liked to have, but it was a great dinner and exactly what I needed after a very busy and hectic day: quick, easy and really delicious.  My kids gobbled up their dinner so quickly, I could barely believe it.

When you said for me to go search my food supplies, I found a cranberry/orange muffin mix, a package of frozen turkey left over from Christmas (both dark and light meat).  I found the chicken stock I always keep on hand; I make at least two pints each time I bring chicken home from the market.  I found a chunk of feta cheese, some grated boiled potatoes left over from hash browns we had on Sunday, a can of cream of chicken soup, 5 heads of freshly roasted garlic left from my garlic garland, the 4 nice button mushrooms and small ball of mozzarella (I bought for the pizza we didn’t make on Saturday), a bag of baby spinach, celery, two small red onions and a large chunk of sharp cheddar.  I found three cups of vanilla pudding, a can of evaporated milk, several cans of various veggies, corn and cut green beans, tomato sauce, 2 cans of mandarin slices, 2 cans of tuna, half a bag of herb & garlic croutons and a small bag of rice.  In the fridge, we had frozen orange juice concentrate, mayonnaise, milk, 4 eggs + a large carton of egg beaters, cottage cheese, a small package of cream cheese, butter.  I also had a quart of cranberry-apple juice drink, and a package of cooked elbow macaroni.  The “baking” cupboard was also stocked with the usual canola oil, a small bottle of E V olive oil, cider vinegar, flour, corn meal, sugar, etc.   When I got done organizing it all, you figured I could get tomorrow night, and some of Thursday night out of this stockpile, too, if I went about it right.


Day 3

  • Turkey with Rice Soup
  • Fried Cornbread Cakes (Hoecakes)
  • Burnt Sugar Custards

Turkey with Rice Soup

What you need for                           4 Large Bowl Serving

  • In a large kettle heat 1 tbsp. vegetable oil and
  •                                Sauté
  • 1 small onion, diced (or ½ cup diced shallots)
  • 2 ribs of celery, diced (Include some leaves)
  • 2 large carrots, diced
  •                                Add
  • 1½ cups roughly chopped cooked turkey (not too small – appetizingly recognizable)
  • 1 tbsp. kosher salt
  • ½ tbsp. black pepper
  • 1 tsp. dried tarragon
  • 1 tsp. dried savory
  • 1 tsp. rubbed sage
  • ¼ tsp. red pepper flakes
  • 1 qt. hot chicken broth + 1 cup water
  • ½ cup long grain white rice
  1.  Bring to a simmer and cook, uncovered for 15 to 20 minutes (till rice is tnder)
  2. Add 1 cup frozen peas and continue to cook 1 to 2 more minutes.
  3. Serve with Fried Cornbread (Hoecakes)  (Recipe follows)

Fried Cornbread Cakes (Hoecakes) Makes 8 to 12 Hoecakes

  1. Heat griddle to medium high (about the same temperature as for blueberry pancakes)
  2. Measure and stir together:
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1tsp. kosher salt
  • ½ tsp. white pepper
  • Measure and stir together:
  • 1/3 cup egg beaters
  • 2 tbsp. vegetable oil (or melted butter – I use melted butter)
  • ½ cup cream-style corn
  • ½ cup buttermilk
  • 1 tbsp. grated onion
  • 1/3 cup salsa (Pico de Gallo or Picante)
  • Up to ¼ water (if necessary)
  1. Add wet ingredients to dry ingredients and stir only to mix.  If batter is too thick, add water to thin, taking care not to over-wet batter.
  2. Fry on a greased griddle, as you would pancakes, portions of ¼ cup to 1/3 cup per hoecake.
  3. Serve along side your turkey with rice soup.

NOTE:  1This recipe is so adaptable you can add almost any grated, chopped vegetable to it to make a vegetable-hearty side (disguised as bread).  Just make sure to remove as much excess moisture from vegetables as possible so you don’t over dilute your batter.  2It is also great with the addition of ½ cup of your favorite grated cheese, or 3rinsed and drained black or pinto beans.  (Try it!  You’ll love it!)  4It is a great addition to round out a fish entrée and side salad and nothing is better with a big bowl of chili con carne with beans!

Burnt Sugar Custard Cups                                    Serves 4        

  1. Butter 4 (1 cup) custard dishes, sprinkle with granulated sugar and set in a baking pan (into which you will create a water bath) for baking.
  2. Heat and keep hot 3 cups of water for the water bath.
  3. In a 4 -cup measure beat together 3 eggs, 1 –cup undiluted evaporated milk,
  4. 1/3 cup sugar, and 1 tsp. good vanilla until well mixed.
  5. Pour into custard cups and place baking pan on oven rack.
  6. Fill with hot water to about half way up the sides of custard dishes.  Bake 325° F oven for 45 minutes or until set.
  7. Remove from oven, chill and hold cold until just before serving.
  8. At serving time, sprinkle the top of custards with a generous coating of granulated sugar and broil until sugar begins to brown, but don’t let it over-burn.

Take care at this point, as dishes and browning sugar are extremely hot!  Allow dishes to cool before serving.

©Barbara Ziegler/BAPantryGourmet 2013 All Rights Reserved

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