Sorting out the store cupboard

Thanks for all the comments yesterday. I am glad to discover I am not the only one who likes a





cheat every now and again!!

I kept my promise to myself and spent an hour sorting my larder cupboard out last night. There were things in there I had forgotten I had bought! I have store cupboard staples to last me for months, so meal planning should be easy and my grocery bills quite small for a while. I am setting myself the challenge to start using up some of the items that have been there for months, such as lentils, dried chickpeas, a can of coconut milk and lots of flour. They last a long time but not forever and I don’t want to waste them.

So, chick pea curry is on the cards and perhaps a cake for the weekend. Any ideas for a bag and a half of pearl barley?


5 thoughts on “Sorting out the store cupboard

  1. I mentioned to my hubby that I need to clean out my spices…some are very old and have probably lost all their flavoring by now. It’s a bit pricey to replace them, so I think I’ll just do that as needed in a recipe, except for the basics. I have no idea about a recipe for your barley, except for soup.

  2. Wow! Your store cupboard looks terrific now! I’m inspired to tackle my own… especially my spices and herbs. I try to keep like things together as I put away groceries, but there always seems to be some spill-over. By the way, pearl barley makes a nice substitute for rice or pasta, and is very tasty when cooked in broth. It can also be thrown into vegetable soup or just about any stew.

  3. Barley receipe from over here:

    RECEIPE 1: Basic barley

    Bring 1 cup pearl barley that has been rinsed and picked over, 1 teaspoon salt, and 3 cups water to a boil in a medium pot. Cover and simmer for 50 minutes, or until the barley is firm but cooked through. Makes 3 cups barley. Toss with a little olive oil and store covered in the refrigerator for later use. (See Recipe 5.)

    RECIPE 2: Basic Vinaigrette
    In an old jam jar shake:
    heaping 1/2 teaspoon mustard (Dijon or Whole Grain)
    1/4 cup red wine vinegar
    1 teaspoon sugar
    salt & pepper
    squeeze of fresh lemon juice

    Now add:
    1/3 cup olive oil
    Shake again. If you are using this entire bottle of vinaigrette that night add herbs, like chives, parsley, or thyme. Otherwise, save the herbs to toss directly into whatever you are making. That way they don’t get all wilty and black and depressing a few days later.

    Toss your prepared barley (the batch you made over the weekend) with chopped herbs (parsley,
    chives, or thyme), about two tablespoons of chopped scallions (white and light green parts only),
    and a drizzle of your homemade vinaigrette.

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