{"id":12722,"date":"2016-02-18T08:04:13","date_gmt":"2016-02-18T08:04:13","guid":{"rendered":"https:\/\/www.pennygolightly.com\/\/?p=12722"},"modified":"2016-02-21T19:35:55","modified_gmt":"2016-02-21T19:35:55","slug":"empty-the-storecupboard-challenge-2016-week-2","status":"publish","type":"post","link":"https:\/\/www.pennygolightly.com\/empty-the-storecupboard-challenge-2016-week-2\/","title":{"rendered":"Empty the Storecupboard Challenge 2016: Week 2"},"content":{"rendered":"

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It’s been a busy week cooking from the storecupboard<\/a><\/strong>, and we’ve had quite a few extra meals out of the stocks in there. I didn’t quite stick to the plan I made last week, but it all worked out fine.<\/p>\n

The picture above is a quick vegan stir fry dish, using up some of the rice noodles and sweetcorn. I also added tofu, mixed vegetables, ginger and garlic. Healthy and easy.<\/p>\n

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The next dish we had was a vegetable biryani (above) to use up some of the brown rice and the chick peas. I added spices, onion, bay leaves and some braised pumpkin. It was way too wholesome for its own good, and needed a load of mango chutney on the side to make it more interesting.<\/p>\n

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We also used up some cous cous, which had lemon and herbs added to it. That was served with grilled tuna and vegetables for a very easy but tasty midweek dinner – see picture above.<\/p>\n

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Finally, dinner four was fajitas with more sweetcorn and some of the fajita spices. That had some quorn, tomatoes, guacamole, cheddar and jalapeno sauce chucked onto it to make it full of flavour.<\/p>\n

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On top of all that, we’ve had a couple of cans of soup for lunches, some porridge with cinnamon flax in it, and a dessert of mango pieces and cream. Some of that’s pictured above.<\/p>\n

All in all, a busy week of using up those food stocks! You can actually see a little space is starting to appear on those shelves.<\/p>\n

Next week I’m planning on making:<\/p>\n