My boyfriend challenged me to a "lets use all this food we have in the house" battle
So this morning as my boyfriend was cooking breakfast and i say - let's go to the farmers market! And his response was - NO, look at all this great food we have and how full the refrigerator is!
Then, he challenged me to an iron chef battle. We each are going to cook a 3 course meal today and we will be judged on creativity, taste, and presentation. And we aren't allowed to go to the store for anything. I instantly became giddy like an 8 year old girl who was just told she was getting a pony.
And the truth is, we really do have way too much food in the house. That's part of my problem...way to many options! And I kind of feel like i have to cook him something that i haven't made for him before.
So here are some of the ingredients I have:
green lip mussels
lots of avocado
monterey jack cheese
half and half
whole wheat tortillas
fresh pasta and ravioli
some frozen fruit and vegetables
then i have a lot of regular pantry items like pasta, chicken stock, seasonings, and snack foods, etc..
thought it might be fun to get some suggestions from all of you before i finalize my menu. Let me know your thoughts!
too late now, but i might have done...
shrimp stuffed artichokes and mussels in a lemon butter broth
stuffed chicken breasts with jack r tomatoes, feta, veggies served w/ an heirloom tomato salad and battered and fried avocado slices
coconut tres leches cake - with half and half, milk and coconut milk
other things that sprang to mind:
tapas like chicken, jack, avocado, tomato, etc quesadilla bites
toasted ravioli with sliced roasted and caramelized brussel sprouts and browned butter
chicken salad with greek yogurt, apple, curry, onion on a scooped and toasted baguette
...the ideas abound...
please report back and let us know what you AND he did :-) hope you win!
Start with a greek salad with steamed artichokes; oil, vinegar & oregano vinaigrette
second course: If you have red wine & either marinara/spaghetti sauce or tomato sauce, whisk the wine & sauce together in a large skillet, bring to a simmer and drop in the mussels & shrimp (peeled & deveined). Add some grated lemon zest or lemon pepper seasoning, salt & parsley. Let the seafood simmer for 8-10 minutes tightly covered with a lid. Meanwhile, slice the baguette thinly on the bias & toast some crostinis. Serve seafood with the broth in shallow bowls with the crostinis.
Third course: You don't say what kind of fruit you have but if you have frozen strawberries, you could pan cook them with a little brown sugar & balsamic vinegar. Serve over mascarpone whipped with greek yogurt or half & half, lemon or orange juice & the citrus...maybe a bit of vanilla and powdered sugar.
1st course.....a big salad with butter lettuce, big homemade croutons from the baguette, some tomatoes, avocado, and cukes with a lemony vinaigrette, or will grilled chicken on it...or some kind of chicken-avocado butter lettuce wraps with a dipping sauce (depends on whats in your pantry though)
2nd course....maybe fresh pasta with small-diced roasted apples, roasted brussel sprouts and parmesan cheese, thats kind of fall-like....depending on the spices you have, a coconut-milk based curry with the shrimp or mussels or both
3rd course....fruit compote from the frozen fruits with greek yogurt....assuming you have rice, maybe a coconut rice pudding.....if the baguette is old, a bread pudding for dessert....depending on how many lemons you have, maybe a lemon curd with the mascarpone or the greek yogurt folded in with like crispy sugar dusted whole wheat flour tortillas thingies--that would be wacky and innovative.