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Dec 1, 2007 06:42 AM

What can I make with *this* nearly bare cupboard?

I really don't feel like shopping today and hope to put it off to tomorrow afternoon or Monday.

So I need to come up with something for dinner.

The few things I do have on hand: bacon (slab--peppered), tomatoes, various varieties of onion, carrots, spinach, linguine, lasagna, rice, various legumes (I *think* dried chickpeas, lentils, Navy beans), potatoes, about a cup of cream. Oh, and I almost forgot, lots of turkey stock in the freezer!

I know I could make some kind of tomato cream sauce with bacon and serve with pasta.

Other inspirations?

I have plenty of condiments and pretty much every herb and spice under the sun. But if you have any ideas for putting the substance together, I'd appreciate it. I'm kind of sick of tomato sauces, right now.

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  1. LOL, I'm a sucker for something like this. I'd finely chop some of the bacon, for bacon bits, use SOME of the fat to quick fry onions, garlic, then throw in some of that rinsed spinach, and steam for a minute, make a gravy out of that stock, by simply thickening it, and serve it all, in layers, over some rice. If the cream needs using up, I'd make it a creamy gravy. If you want it a little more nutritious, cook up some of those lentils, and add to the veggies, or, even better, cook them with the rice. (I can't the cooking time for the rice and lentils the same? I've cooked, in the same pot, items of different cooking times, by timing the additions, to suit the cooking times.) I'm not one for cooked carrots, but surely some thin sliced carrots could be cooked with the onions and before the spinach was added. Garnish with the bacon bits. Maybe save some of the spinach, if it's fresh, and shred it, to add as another garnish.


    1. Cream of potato soup with crispy crumbled bacon on top?
      Put your turkey stock in the stockpot.

      Cut the bacon into pieces, cook until crispy, remove and save.
      Saute cubes of potato and sliced onion in the bacon fat then throw in the pot, reservinig the bacon fat to make a roux with a little flour.

      Simmer until potatoes are tender, whick in roux and cream.

      Or how about a spinach and lentil soup with that turkey broth, carrots and onion?

      Or make little patties of navy beans, onion and potato, saute up till golden and crisp on the outside and serve with crispy bacon and a spinach cream sauce- this would be even better if you have an egg to cook over easy and put on top.

      1. I'd make a veggie stew w/ a bacon base. Slice and cook the bacon, add chopped onions and carrots, sprinkle flour when softened. Add tomatoes, spinach, and stock and rehydrated beans. Simmer, about half an hour or so before serving, add potatoes. To make it extra rich, add cream at the end. Serve over rice.

        1. Bacon fried rice looks like an option. Chop some of the bacon and fry until just short of crisp, take it out of the pan Rough chop some carrot, onion, and potato, and fry for a couple minutes in the bacon grease. Add the bacon back in, add some steamed rice, a tablespoon two of your turkey stock and stir fry a couple minutes. Lightly season with a dash of soy sauce, a touch of salt, and some pepper. Top with an over easy, poached, or your favorite style of egg.

          3 Replies
          1. re: hannaone

            I really like that bacon rice idea, hanna. It's a way to use it without using *too* much of it at once (and thereby subjecting hubby to death by artery clogging). He loves rice. TY. In thirty years, though, I have never been able to master the art of panfrying bacon without burning it, so I bake it now on a rack. Works for me! Comes out nice and crispy, with carbon around the edges, and it should go back into your dish just fine.

            I don't have problems frying or sauteeing other things, but bacon is my Waterloo. I wonder at those of you who can do right every time!

            1. re: MaggieRSN

              One more try on the bacon, cut it in half and cook slowly in a black iron skillet turning frequently. For some mysterious reason, bacon halves do it perfectly while whole strips often come out both burned and raw (in different places, of course). A chef friend shared this truc with me many years ago and I've never looked back.

              1. re: Sherri

                Sherri, I've always had good luck with the tips I gleaned from chefs over the years, so maybe I'll give this a shot next time I'm a using a recipe that that seriously needs pancooked bacon, which some do. For most uses, I'm happy with the baking, because the bacon doesn't lie in its own fat, but the only disadvantage would be when one needs the bacon to have some of its suppleness left. So thanks for trying to get me over this hurdle. ;-)

          2. I like the lentil soup w/ spinach idea --make in mujadara style (caramelized onions). Cook rice in it too.
            Serve w/ a side of cooked carrots. Or potato gratin w/ bacon and cream.