Last weekend, the husband and I cleaned out our cupboards. The contents we unearthed? Split peas–yellow and green. Lentils– red, brown, and green. Rice–red, brown, jasmine, arborio, long grain, short grain, sushi. Barley. Couscous. Orzo. Mountains of grains, pasta, and beans that we have shoved to the back of the cupboard. So, it is going to be my goal to use up these staples each weekend.
When I went grocery shopping yesterday, I had this in mind, so I didn’t buy as much as I normally would have. I made the bratwurst soup yesterday, and today, I decided to make a split pea soup. The recipe got great reviews, can be made vegetarian, and can be made in a crockpot.
The other meal I plan to make this weekend is chicken meatballs with feta and spinach in a tomato sauce over polenta. I bought some ground chicken, which I will mix with an egg, some bread crumbs, some crumbled feta cheese, spinach, garlic, and salt and pepper. I’ll make a tomato sauce with oyster mushrooms and make some polenta with Parmesan cheese melted into it.