As you know, we’ve been eating from the stockpile recently in a bid to save time and rotate some of the items in the pantry before they go off. So what, exactly, have we been eating? Here’s a few examples:
For breakfast, I’ve been using up the last of my .07 cent oatmeal. I like to stir in about 1/4 cup of raisins before I cook it – good and filling!
I’ve been making a lot of rice and bean burritos, because they’re so delicious and easy! I use my rice cooker almost like a crockpot – I’ll put in a cup of brown rice, then chop up carrots, onion, and cut corn kernels right off the cob. Then I add some Chipotle seasoning salt and water, and cook it all in the rice maker. The batch pictured above also used the last of the cilantro that I had on hand.
Once it’s finished, I put the rice mixture in tortillas, add canned black beans from the stockpile, and a little cheese – there were a few cheese sales last month, so it lasted for a while.
Remember the steaks I made during my freezer cooking weekend? I had one left, which I cut in half (It was big enough for two portions) and served with corn salad from my garden, garnished with shredded carrot and canned pear slices from the stockpile.
Coconut chicken & rice – I was sent a tub of shredded coconut to review on Contest Corner, so I decided to try it out in this dish. I used chicken thighs, white rice, carrots, frozen onion, coconut oil, a can of pineapple, garlic, peanuts, and soy sauce from the stockpile. You can click here to check out my review for the full recipe and more pics. (You’re also welcome to enter my coconut giveaway, too!)
