The Art of the “What’s in the Fridge” Dinner

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One thing I’ve thought a lot about since trying to be more budget-conscious with my cooking is the art of “what’s in the fridge” cooking. Now, I’ve always been more of a recipe follower than a “throw things together” type cook. My tendency when faced with a fridge full of ingredients which I don’t have a pre-set plan for is panic. (This is how I’ve ended up making some really weird concoctions in the past including my classic stir fry with peanut butter and honey thrown at it *hangs head in shame*)

However, the problem with always cooking to recipes is that without careful planning you can end up creating a lot of waste and spending more money than you intended buying speciality ingredients that you may only use once in a blue moon. (I’m looking at you, Yottam Ottolenghi – your recipes may be delicious but you have a lot to answer for in terms of my bulging spice cabinet!)

So while this isn’t something that comes naturally to me, I’ve been trying to think about what the secret to creating an AWESOME weeknight dinner from what just happens to be in your fridge/freezer/stock cupboard might be. Here’s some guiding principles I’ve developed so far:

  1. Take a good and thorough look at what you have. Have in an in-depth rummage, maybe even make a list of some of the things you have lurking in the fridge. Really slow down and think about what you have available. (Aka: don’t panic).
  2. Lean into your instincts. Repeat the mantra to yourself: “I am a good cook. I can do this.”  Remember classic flavour combinations, think about core dishes you make often and then what substitutions can be made.
  3. Speaking of substitutions: don’t be afraid of them! Necessity is the mother of invention, after all, so if you don’t have something that you think your meal “needs” think through what might create a similar flavour profile. So, if you need an umami boost in your recipe for example, but you happen to be all out of soy sauce, maybe you have something else on hand that can give it that extra little punch. (For example: Worcestershire sauce, parmesan, tomatoes, etc.)
  4. Google! Google is your friend. Never underestimate the power of typing “chicken + celery” (or whatever it is you have to hand) if you’re really stuck for ideas. For the recipe lovers amongst us this might be the extra bit of hand holding you need to unleash your imagination.

Oh, and just in case you’re wondering, that picture above is my leftover chicken chilli that I whipped up last night – following this exact process. I went shopping in my fridge/cupboards, figured out a dish that could be assembled from what was there, did some googling for inspiration and even made a substitution or two. What you can see is: Frozen leftover chicken, a can of pizza sauce (we were out of tinned tomatoes!), chopped veggies that I just happened to have on hand, some spices, some stock, a tin of black beans, and a handful of frozen corn. Oh and a whole bunch of spices I just happened to throw at the pan. And there you have it, a perfectly delicious weeknight dinner (with enough for lunch leftovers) that I didn’t have to spend any extra money on. Perfect.

So, I’m curious – are you a whizz at whipping up leftovers into a culinary delight? What’s your process for making a delicious “what’s in the fridge” dinner?

 

Adventures in yoghurt making (Part 1)

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I’ve recently become a bit obsessed with the idea of homemade yoghurt. I think it probably started with our trip to Greece, when each morning part of breakfast was the creamiest, most delicious yoghurt I’d ever tasted, topped with fruit and maybe just a swirl of honey.

I was sold – it tasted nothing like the yoghurt we get in stores here in Canada, and I started trying to figure out where I could get this amazing product here in Toronto. If I scoured Greektown, would I find it? However, after a few unfruitful searches, I gave up and decided that it was just one of those “taste of vacation” experience that I wouldn’t be able to relive.

Until – I took a trip with my mum up to the Bruce Peninsula where our B&B hostess – a woman, coincidentally, of Greek descent – served us a similarly amazing yoghurt each morning. It was heavenly. I finally worked up the courage ask our host Kathy where she got her amazing yoghurt.

(By the way, if you’re ever planning a trip to Northern Ontario, I can highly recommend the Purple Frog B&B. Some of the best food I’ve ever eaten and the most amazing hosts).

She looked at me a little funny and then told me: “I make it. The way my mother taught me.”

In this moment, my mind was a little bit blown. Homemade yoghurt. Of course, I vaguely knew this was a thing people did in the past, but now? How? What would I need? Would it  be difficult?

I decided to do some research and experimentation.

Continue reading “Adventures in yoghurt making (Part 1)”