If you read my post last week you know I’m moving and of course, as with most moves life is insane. With two days left until The BIG day, I’m desperately trying to feed the family well with what we have on-hand. it’s been a little tricky but since last weeks post, we’ve been doing pretty well.
Today, I challenged myself to use what I had left in the pantry and the fridge which are both pretty sparse since I really didn’t want to have to have to pack food in boxes. I like the idea of starting fresh, save for a few pasta boxes so I’m really using everything up before we leave. I wasn’t hopeful that I could pull off a decent meal so i was ready to head to the fish store. But, a quick scan of the fridge and pantry produced, eggs, some spinach, grated cheese and canned lentils. Strangely enough I had all of the ingredients needed to make Lentil Cutlets, a fave of mine from my vegetarian days and a recipe I love making for little ones (we all know how much I love savory pancakes) because they are easy to eat and contain protein and veggie in one cute little package. I served them with lime wedges, although I prefer lemon and rice and fresh corn (I had 2 cobs left from my last shopping trip!!). Everyone was full with something healthy and we didn’t need to spend a dime or waste any food. Success.
What are your favorite “Cooking From The Pantry” meal creations?
- 1 (15 ounce) can of lentils, washed and drained (freshly made lentils are even better but this is what I had)
- 1/4 cup grated cheese (I used Parmigiano Reggiano)
- 3/4 cup breadcrumbs
- 1/2 cup baby spinach, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
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1. In a large bowl, combine the first six ingredients and mash it together using your hands. You want to work the mixture until the lentils to get slightly mashed and the mixture easily comes together to shape into patties. If it seems dry, add another egg, if too wet, add more breadcrumbs. Form into 8 patties.
2. Heat olive oil in large skillet over medium heat. Add patties to the pan and cook for 4 minutes on each side or until patties are golden brown and cooked through. Serve warm with some lemon.
Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger atTakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.
Follow her on Twitter @TakeBackTables