by Kate Steadman
On Tuesday night I found myself in need of distraction, a project that would be both engaging and productive. My inner chef emerged and I settled on taking a kitchen inventory. You know, to finally count of all those spices that made their way into my tiny galley kitchen. Why not also chronicle the baking supplies (turns out we have 7 different kinds of chocolate/chips/powder in the cupboard)? My side of pantry?
After about 40 minutes of maneuvering, organizing and trashing, I had a list. It was 5 pages long. Turns out I have 4 things of paprika!
It ended up being a satisfying endeavor. There were surprises: turns out I had some packets of yeast — bread making! And boy do I love grains. That trip I took to the Asian market to widen my culinary horizons? It’s about time I used some of my purchase.
But I’m going to turn it into a challenge: no grocery store trips until I substantially reduce number of languishing goods in my cupboard!
Now, I have a few fresh things too — a number of onions, garlic, arugula, eggs, parmesan and other cheeses, including a huge tub of ricotta in case my homemade version failed.
My first meal was this incredibly delicious curried lentil soup:
So readers, help me! What do you think I can make from the list below?
Anchovies (oil packed)
Light coconut milk
Near east pecan and garlic
Red kidney beans
Schezuan red chilies
Short grain brown rice
Whole wheat penne
Yellow split peas