Meal planning takes a on a new challenge this week: I’m on a quest to clean out the fridge and pantry before my family and I head off on our Easter holidays. I concede that I will probably leave behind the odd tin of tomatoes or chickpeas, and that I should probably just throw away the custard powder that I bought for one really odd recipe back in 2012, but my general policy is that no crumb will be left behind.
This delights the boys, of course, as I produce usually verboten treats from the depths of the freezer. Oven chips! Fish Fingers! They’ve been less enthusiastic about the frozen peas and tinned sweetcorn, but ice pops (definitely purchased last summer…) seem to be making up for it. I, for one, was delighted to find tinned sweetcorn, however, because on Tuesday, after a long day of toddler chasing and hailstone dodging, topped off by a dentist appointment, I arrived home cranky, hungry, and in need of a pick-me-up. Enter: sweetcorn fritters.
Fritters, you say? Batter? Deep frying? Sounds too fussy for a Tuesday night. And you’d be right, if I hadn’t remembered this genius recipe from a blog post that I used to receive from my organic delivery service. It’s simple, it’s light, full of flavour, and very quick.
A few confessions on my end though…I definitely used a tin of sweetcorn, and I have also used thawed frozen kernels as well. They’re not AS delicious as summer’s finest fresh corn on the cob, but they are more than adequate, and the fritters are way too nice to only eat a few months a year when corn is at its best. Also, I didn’t have any sour cream, so I spiked some natural yogurt with lime juice and drizzled that on top instead. (I also skipped the guacamole, again in the interest of not buying more fresh produce ahead of our vacation) And, my final confession: my husband and I ate them so quickly and happily that I completely forgot to take any photos, so you’ll have to trust us! It was a brilliant use of pantry staples (tinned sweetcorn, flour) and sad fridge items that might otherwise have been destined for the compost bin (a starting-to-wrinkle red chilli, a wilting bunch of spring onions, and some sad coriander left from last week’s Taco Tuesday). Somehow when they all came together it was just what the doctor (or maybe the dentist!) ordered.
Wednesday’s dinner was a bit more organized – out of necessity, really. I take a course on Wednesday evenings, so the boys have an early dinner and hang out with their granddad until my husband makes it home from work. We all eat at different times, and it can be hectic, so I find that the easiest thing to do is make a one pot meal that can easily be reheated. During Operation Empty Presses, this means Jools Oliver’s Pregnant Pasta.
I have no idea how this lovely, rich, meaty sauce got its funny name, but it’s a hit with absolutely everyone in my house. In less than 30 minutes, this hodgepodge of sad veggies and ordinary sausages becomes…
…this wonderful, rich sauce flavored with fennel, oregano, and sweet, tangy balsamic vinegar.
It’s absolutely gorgeous. I usually omit the red chili from the recipe, as my kids aren’t big fans, but I often sprinkle a pinch of dried chili flakes (one of my favourite pick-me-ups) on my own bowl. I usually serve this sauce with penne or fusilli (AKA ‘twirly whirly pasta’ in my house), but in a pinch, it’s also nice with spaghetti.
And finally, I needed a last minute solution to the Dessert Night dilemma We always have dessert on Wednesdays for a midweek treat. It is nice to enjoy something sweet once in a while, but I got tired of dodging constant requests for cookies and ice cream. Now that the boys know that they have a guaranteed treat coming one night a week, they don’t ask quite as often, and even if they do, I can cheerfully reply, ‘Yep, we can have that on Wednesday!’ Last week I forgot to pick something up at the bakery, and I didn’t want to buy a whole box of eggs for cookies or brownies, due to Operation Empty Presses, so I decided to use what was on hand and make these lovely little mendiants. I didn’t use the same posh toppings as Rachel Allen, because I didn’t think dried fruit would be an easy sell, so instead I used some mini marshmallows and mini Smarties that may or may not have been left over from Halloween. They were a big hit, but a word to the wise – if you’re going to give these to a toddler, be prepared to throw him or her directly into the bath when they’re finished…
More posts soon about some of Philly’s food offerings (not to mention all of the home cooking I’m going to soak up there…woohoo!)
One thought on “When the Cupboard Is Bare”
Oh my. The pressure is on the Philly Cook.