I don't feel like going to the store today, so we're gonna eat out of
the pantry (I typoed that as panty, but that's a whole other
newsgroup).

I have salmon in the freezer, but we had fish last night, so I'm
thinking beans. I have lots of different types available: adzuki,
soy, garbanzo, white, red lentils, green lentils, etc.

For veggies, I have two carrots and a bag of Indian eggplant in the
fridge.

Let's see, what else is available? I have no canned tomatoes right
now, but there's canned corn, an onion, rice (brown and white), wheat
berries, rye berries, spaghetti, canned clams (probably save those for
a big batch of clam chowder later in the week -- been making a lot of
soup lately), and all the standard herbs/spices.

Any ideas?

Serene

Serene wrote:
> I don't feel like going to the store today, so we're gonna eat out of
> the pantry (I typoed that as panty, but that's a whole other
> newsgroup).
>
> I have salmon in the freezer, but we had fish last night, so I'm
> thinking beans. I have lots of different types available: adzuki,
> soy, garbanzo, white, red lentils, green lentils, etc.
>
> For veggies, I have two carrots and a bag of Indian eggplant in the
> fridge.
>
> Let's see, what else is available? I have no canned tomatoes right
> now, but there's canned corn, an onion, rice (brown and white), wheat
> berries, rye berries, spaghetti, canned clams (probably save those for
> a big batch of clam chowder later in the week -- been making a lot of
> soup lately), and all the standard herbs/spices.
>
> Any ideas?

White bean salmon bisque... carrots, onions, celery if you got it,
herbs, spices, add the corn too. Do I have to tell you how? Hint: pan
fry the seasoned salmon in lots of butter, flake coarsely and gently
fold in at the very end just before serving (float a few flakes on
top), for a garnish drizzle a spoonful of pan butter natcherly. A
little fresh dill would be nice. Don't you dare plate that in a
fercocktah red dish... use white, even black if you got it... but never
red, blue, or yellow, no primary colors, ever.

Pistachio ice cream for dessert would be great.

Sheldon

Serene wrote:

> I don't feel like going to the store today, so we're gonna eat out of
> the pantry (I typoed that as panty, but that's a whole other
> newsgroup).
>
> I have salmon in the freezer, but we had fish last night, so I'm
> thinking beans. I have lots of different types available: adzuki,
> soy, garbanzo, white, red lentils, green lentils, etc.
>
> For veggies, I have two carrots and a bag of Indian eggplant in the
> fridge.
>
> Let's see, what else is available? I have no canned tomatoes right
> now, but there's canned corn, an onion, rice (brown and white), wheat
> berries, rye berries, spaghetti, canned clams (probably save those for
> a big batch of clam chowder later in the week -- been making a lot of
> soup lately), and all the standard herbs/spices.
>
> Any ideas?
>
> Serene

I'd go Moroccan. Use the carrots for a salad (assuming they're big
carrots) and then do some sort of lentil stew with cumin/ground
coriander seeds/nutmeg/cinnamon/saffron/turmeric/garlic. With sauteed
onion Garbanzos would work. too. I suspect the eggplant go into that
towards the end, cubed and possibly sauteed, too.

Combos for the carrot salad: OJ, honey, toasted sesame seeds, coriander,
parsley, orange flower water (or rose), lemon juice, whatever suits you.