Monday, February 24, 2014

Pantry lurkers

I've identified several lurkers in my pantry. As we embark on a period of austerity, it is imperative that all resources on hand be used, before any purchases are made. Here is my list so far:

-canned, evaporated milk
-15 oz cans of pumpkin and butternut squash
-dried large lima beans aka "butter beans"
-jars of poppy seed pastry and cake filling
-a 2 lb jar of fig pastry filling
-tvp granules, the flaked kind

Any suggestions or recipes to share? TIA!


Bargain Mom said...

This is really close to how my mom and gramma cooked butter beans I've seen them do it a lot and this is like they do it Since it's late I don't dare call my mom to check. I've seen ham hocks at price rite too. But leftover ham and bacon drippings work too.

Recipe: Southern Creamy Butter Beans (Large Lima Beans)

©From the Kitchen of Deep South Dish
Prep time: 1 Hour |Cook time: 2 hours | Yield: About 4 to 6 servings

1 pound bag of Camellia brand large lima beans
Water to cover plus an inch
1 tablespoon of bacon fat, butter or vegetable oil
1/2 cup of chopped onion
1/2 cup of chopped celery
1/4 cup of chopped carrot
2 cloves of garlic, chopped
1 teaspoon of dried thyme
1/4 teaspoon of freshly cracked black pepper grinder
2 cups of leftover baked, smoked ham, roughly chopped
Meaty ham bone, 2 or 3 ham hocks or smoked turkey wings
1 (32-ounce) carton of chicken stock
4-6 cups of water
2 bay leaves
1/4 cup (1/2 stick) of butter, optional
2 tablespoons of dried parsley
Pinch of Cajun seasoning (like Slap Ya Mama)
Couple pinches of kosher salt, or to taste

Rinse and sort beans, place into stockpot with just enough water to cover them, plus about an inch. Bring to a boil, cover and turn off the burner. Let soak covered for one hour, drain and set aside.

Meanwhile, in the bottom of soup pot or Dutch oven, heat the bacon fat over medium; add the onion, celery, carrots, garlic and sauté just until tender. Add the thyme and pepper and stir; add the ham bone, ham hocks or smoked turkey wings, chicken stock, 4 cups of the water and bay leaves. Bring to a boil, reduce heat to medium and let simmer for about 1 hour.
Add the drained beans to the pot. Stir in the butter, parsley, and a pinch of Cajun seasoning. Continue cooking on a low simmer an additional hour to 1 hour and 30 minutes, or until beans are tender and sauce thickens. Add additional chicken stock or water only if needed. When beans are tender, taste and adjust seasonings as desired; cover and hold on very low.

Serve over hot cooked rice with a side of cast iron skillet cornbread.

Cook's Notes: May also simply soak beans in cool water overnight. Older beans take longer to cook so if your beans have been in the pantry for awhile, you may have to cook them longer. Fresh beans cook more quickly. You can substitute bacon if you don't have any leftover ham. Just chop up as much bacon as you want - about a half pound would be good - and saute that in a pan until browned, then toss in the chopped onion, celery, carrots, and garlic right there in with that bacon and bacon fat and cook until tender, adding olive oil only if needed to saute the veggies. Pick up the rest of the recipe from there. For tips on ways to thicken beans, click here.

Crockpot: Rinse, drain and sort through beans. Add the unsoaked beans to a 4-quart or larger slow cooker. Saute veggies and meats and add with all of the remaining ingredients except butter, parsley, Cajun seasoning and rice. Cover the beans with 5 to 7 cups of very hot water, or use a combination of water and broth if desired - you’ll need more or less depending on whether you’ve soaked your beans and whether you are using a large ham bone. You want to cover the beans by about an inch or so. Cover and cook on high for 7 to 8 hours, 10 to 12 hours on low, or until the beans are tender. Before serving, stir in butter, parsley, Cajun seasoning and salt; taste and adjust seasonings as needed.


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Under Creative Commons License: Attribution Non-Commercial No Derivatives
Follow us: @DeepSouthDish on Twitter | SouthernRecipes on Facebook

j said...

Early this year I made pot pies with left over beans, fresh squash but dont see why you couldn't use canned,celery and a little bit of meat we had to use up. Pot pies are my new go to thing to use up strange amounts of things. Since we had the turkey breast this week tomorrow we are having potpie with turkey, diced potatos, carrots that look sad, and what ever left over veggies are in there. Add stock or gravy and cover. I make individual ones and it works out great so far.

Linda said...

The canned milk and pumpkin can be mixed like a pumpkin pie but cooked without a crust like a casserole. You can make pumpkin bread. The fig or poppy seed filling can be used on slices of pumpkin bread. I would cook the lima beans, add a tad of salt or small piece of pork for seasoning.

TVP granules--I would toss them. But, I figure I don't need soy and extra estrogen, nor do any males in your house. Young girls don't need it either. Sorry, I had to say it.

Frugal in Derbyshire said...

I don't know what some of those ingredients are (the pastry stuff) but I would certainly make a Butter bean and squash curry. I would make some butter bean patties and a spicy squash soup.
I guess the other ingredients would make desserts.

Shara said...

I have an oatmeal type bar recipe that you could use the figs in. Would you like it? I normally use jam or jelly, but any sweetened preserve would work.

CTMOM said...

Yes, please post it!

Shara said...

PB Oat Bars

1 cup firmly packed brown sugar
3/4 cup unsalted margarine and/or shortening
1/2 cup peanut butter
2 cups all purpose flour
1 tsp salt
1/2 tsp baking soda
1 1/2 cups rolled oats
dash of vanilla
1/3 cup of water
1 cup of preserves of your choice

Preheat oven to 400 and grease a 9 x 13 pan.

In KA bowl, combine sugar, fat and peanut butter. Beat on medium speed until well blended.

In medium bowl stir together flour, salt and baking soda. With mixer on low speed gradually add the dry ingredients to the creamed mixture. Stir in the oats and vanilla until well blended. With the mixer running add the water a tbsp. at the time.

Divide the dough in half and press half onto the bottom of the pan. Spread with preserves. Flatten small amounts of second half of dough with your hands and put over the filling. Try to cover the filling completely as you go.

Bake for 25 to 30 minutes or until the top is golden brown and the edges are slightly brown. Don't over bake.
While warm cut into squares.

My notes -- self rising flour will work. I use old fashioned oats because it is what I buy. You can add nuts or things like that if you want.

Marcia in rural WNY said...

My older DD used to use TVP often. Rehydrate it and mix it with ground beef or sausage in a casserole or meat loaf or hamburger patties was the usual thing for me. She didn't use meat at all, just TVP.
She also made a bean "meat loaf" or "nut loaf" which she used as an entrée. I think I have those recipes if you're interested in trying to get your kids to eat that stuff. I'd be inclined to just put it in my next meat loaf, myself. TVP needs seasonings added, of course.

When she was a "dead head" for a while, she made nutburgers and sold them as a means of support at the Grateful Dead concerts and "tailgate parties" which were more liked "camping villages" on the move from concert to concert. This was the time in her life which I liked the least, right below living on the nude beach in San Diego in a tent. She was an adventurous girl, for sure. And a good cook as well.