Fridge Forage/ 30+ Recipes From the Pantry | RecipeTin Eats · From a made from scratch (easy!) Curry to Baked Rice with Anything, Chinese Soup, Fried Rice and a Homemade Hamburger

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FRIDGE FORAGE: 30+ RECIPES FROM THE PANTRY

FEBRUARY 15, 2017 BY NAGI — 18 COMMENTS

This is for all those days when you’re standing in front of the fridge, wondering what you can make

with the bits and bobs you see…. From a made from scratch (easy!) Curry to Baked Rice with

Anything, Chinese Soup, Fried Rice and a Homemade Hamburger Helper, this list is proof that you can

dine like a king even if your cupboards are (pretty) bare!

F I N D A R E C I P E !

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H I , I ’ M N AG I !

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Nowadays, I go to the shops almost every day. Sometimes multiple times in a day if I’m doing a client

shoot and things are not going to plan. My record is 5 times. FIVE TIMES! Boy was I grumpy by the end

of the day.

However, back when I worked in corporate, I did my main grocery shop once a week on the weekend.

Which meant that unless I did a meal plan, I was usually playing things by ear by Wednesday.

Meaning: I’d assess the contents of my fridge and freezer, and that would determine what I was having

for dinner that night.

As I sat down to do a brainstorm of all the recipes that I would have made on such evenings, I was

pretty happy to see that I’ve published most of the recipes already! There are a few obvious gaps and

I’ll get to them eventually. I guess they’re things that I thought you might Znd too boring – like pasta

salads, frittata. Do you want to know how I make things like that?

So here’s my list! And some tips for how to make them using bits and bobs rather than the exact

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ingredients used in the recipe. This is a post I was inspired to do after I did a “Fridge Forage” feature

for Super Food Ideas magazine. I hope you Znd it useful!

FRIDGE FORAGE: 30+ RECIPES FROM THE PANTRY

CREAMY CHOWDER WITH ANYTHING



Creamy Chowder with AnythingCreamy Chowder with Anything – Got milk, bour, butter and broth/stock? Make a creamy

chowder! Dig out those bags of frozen veggies, Znd bits of ham or chicken or leftover cooked meats.

This type of recipe is ultimate proof that you should never throw out any leftover food – raw or cooked.

You’ll always Znd an amazing use for it! Get the rec ipe .Get the rec ipe .

CURRY



Easy ( rea l ! ) CurryEasy ( rea l ! ) Curry – A handul of spices, a can of tomatoes, broth, canned legumes and chopped

veggies. You CAN make this with almost anything! Try this easy Indian Caul ibower ChickpeaCaul ibower Chickpea

CurryCurry or this Car ibbean Chickpea Potato CurryCar ibbean Chickpea Potato Curry.

ALL PURPOSE STIR FRY SAUCE



Ult imate Standby St i r FryUlt imate Standby St i r Fry – You’ve met Charlie, haven’t you?? He’s my best friend for stand by

fridge forage meals! He’s an all purpose Chinese Stir Fry Sauce, an exact replica of none but similar to

many sauces of hundreds, possibly thousands, of stir fries. Couple of tablespoons of Charlie, some

water, tossed in a wok with whatever proteins and vegetables you have. And you will be gobsmacked

how delicious it is. It’s all about the sauce! Get the rec ipeGet the rec ipe for Charlie and how to use it / him.

Tip: Get a head start at the beginning of the week by chopping up veggies and storing them in airtight

containers.

PS I call him Charlie because it’s a brown sauce and you know “Charlie Brown”, right? 10/10 for

originality!

BUILD YOUR OWN STIR FRIED NOODLES



Fr idge Forage NoodlesFr idge Forage Noodles – Got noodles? Got some veggie bits and bobs in the bottom of your fridge,

or some tins of stir-fryable veggies? (That’s a word, right?) Toss them in a wok with Charlie and 5

minutes later, dinner is on the table! Add some zing with chilli paste, garlic, ginger, Five Spice Powder,

schezuan pepper – the possibilities are endless! Get the rec ipe to bui ld your own st i r f r iedGet the rec ipe to bui ld your own st i r f r ied

noodles .noodles .

Tip: Don’t forget tinned veggies! Baby corn, bamboo and water chestnuts are great stir fry add-ins!

HOMEMADE HAMBURGER HELPER

Homemade Hamburger Helper aka Cheeseburger Cassero leHomemade Hamburger Helper aka Cheeseburger Cassero le – Who says this has to be made

with beef? Use whatever ground / mince meat you have in the dark depths of your freezer, and toss in

whatever vegetables you can Znd! Got a bag of mixed frozen veggies? Perfect. Get the rec ipe .Get the rec ipe .

Tip: Make this with other pasta shapes like spirals, orecchiette, penne and ziti.

SWEET & SOUR STIR FRY



Sweet & Sour St i r FrySweet & Sour St i r Fry – Basically, when a sauce is this good, no one really notices what’s IN the

actual stir fry! Get the rec ipe .Get the rec ipe .

Tip: If you don’t have pineapple juice for the sauce, swap it out for orange or another fruit juice. Pinky

swear, it works a treat!

CRUSTLESS QUICHE LORRAINE

Crust less QuicheCrust less Quiche – OK, so I totally realise that this is a photo of a Quiche Lorraine, the pastry for

which I made from scratch. But you can make a crustless quiche which is basically like the ultimate

frittata! Bake it in your quiche tin (as long as it doesn’t have a loose base which will cause the egg to

leak out) or any small pan, and use whatever proteins and veggies you have! Get the recipe.



Tip: For watery vegetables like mushrooms and spinach, saute them in a little oil or butter until the

liquid leeches out and evaporates. Otherwise they will make the quiche watery.

CHINESE SOUP

Chinese SoupChinese Soup – When I worked in corporate, this was one of my all time most-made dinners during

winter because it’s so versatile and fast to make. Throw together the soup with just chicken

stock/broth, a knob of ginger and garlic (or use paste!), a dash of soy and Chinese cooking wine (or

sherry!), and you’ve got an instant broth to add in whatever you want. Noodles, vegetables,

proteins….or….I don’t suppose you’ve got a stash of frozen wontons in the freezer?? Get the rec ipe .Get the rec ipe .

Tip: When I’m feeling extra lazy, I cook the noodles in the same broth. Just be aware that this reduces

the amount of broth because it’s sucked up by the noodles, so add an extra ¾ cup of broth (or water)

per serving if you take this shortcut!



FRIED RICE

Fr ied RiceFr ied Rice – arguably the ultimate leftovers food in the whole world? Get the recipe: Choose

from Chinese Fr ied RiceChinese Fr ied Rice (it’s Kylie Kwong’s recipe!), Indonesian Nasi Goreng or Thai Fried Rice.

Tip: Keep bags of cooked rice in the freezer. Defrost in less than 1 minute in the microwave. Use long

grain rice to make fried rice (the rice grains are dry = perfect for fried rice) and medium or short grain to

serve with dishes (because they stay a bit sticky after freezing).

QUESADILLAS

Quesadi l lasQuesadi l las – You put anything and everything in Quesadillas too, right?

Tip: BAKE ’em so you can make loads in one go, rather than slaving over the stove! Just make sure the



Zlling is cool (helps them bake crisp). Get my Baked Quesadi l las rec ipeBaked Quesadi l las rec ipe or or Stovetop hereStovetop here..

BAKED RICE WITH ANYTHING

Baked Rice with AnythingBaked Rice with Anything – So here’s the formula: 1 cup of rice to 2 ½ cups of liquid, bring to

simmer on the stove then bake at 180C/350F for 30 minutes covered and 10 minutes uncovered. I

have so many tips and variations, I’m going to list them (seriously, I should just do a recipe post on

this, shouldn’t I???):

I always start my baked rice by sautéing chopped onions and garlic in olive oil or butter because it

makes it tastier. Then I add the liquid and rice, bring to simmer then bake;

To add minced/ground proteins and veggies like zucchinis, capsicums and mushrooms, cook onion

for 1 minute then add these and cook, then add rice etc. The meat will go beyond the point of

overcooked to tender;

To add pieces of chicken, use this One Greek Chicken and Lemon Rice recipe as a guide;



To add chopped meat like chicken or pork pieces, cook them separately then remove into bowl, and

add them back into the rice right at the end after it is cooked. Residual heat will reheat the meat (if

you leave it in the rice the whole time, it will be horrendously overcooked);

For instant-wilting veggies, like fresh spinach, add them at the end when you buff up the rice;

Consider adding a can of beans to Zll it out! Baked Chickpea Pilaf anyone?

For a lemon (lime or other juice) bavoured rice, use zest + ¼ cup of lemon juice as part of the total

liquid;

For a tomato version, use 1 cup of rice, 2 cups of chicken broth/stock and 1 can of crushed tomato +

1 tbsp tomato paste if you want a more intense tomato colour/bavour; and

For a Mexican rice, use this One Pot Mexican Chicken and Rice or One Pot Enchilada Chicken and

Rice recipe, here’s a Middle Eastern Chicken Shawarma and Chickpea Rice, a Peruvian Chicken

with Garlic Butter Rice and here’s a Baked Chinese Chicken and Rice!

I have to stop here otherwise I will keep going. I really think I’ll do a full recipe post on Baked Rice with

Anything!

PILAF (AKA FLAVOURED STOVETOP RICE)



Stovetop Rice Pi laf with AnythingStovetop Rice Pi laf with Anything – The basic formula for stovetop cooked rice in my world is 1

cup of rice to 1 ½ cups of liquid, cooked over medium low heat with the lid on (no stirring!) for 15

minutes or until the liquid is fully absorbed. Then stand for 10 minutes, buff and serve. This makes rice

that is what I call “Asian” standard – tender and buffy, not soft and sticky which I think Asians all over

would consider soggy. (Note: This is for long grain, medium, short grain white rice, basmati and

jasmine. Use packet directions for brown and other rice).

Now the more interesting part – the add ins! Typically, I start off by sautéing onion and garlic in butter

or olive oil, add other chopped veggies or meat (ground or chopped), spices and other dry bavourings

of choice. Cook until just cooked, then add the rice, liquid (I use broth/stock unless making plain rice)

and other liquid bavourings of choice (if you use really thick ones like tomato paste, you need to add a

bit more water).

The possibilities are endless! I feel like I should do a Stovetop Rice With Anything recipe too….it’s

such a fast dinner! Here’s a Middle Eastern Lamb, Spinach and Lentil Pilaf to tide you over in the



meantime, and pictured above is Mejadra, a wonderful Jerusalem spiced pilaf.

ALL YOU NEED IS A GREAT DRESSING

Salads Made Interest ingSalads Made Interest ing – My friends and I always chant that a great salad is “all about the

dressing”! Even the most basic salad – like just plain iceberg lettuce leaves – can be made so delicious

by just drizzling over a fabulous dressing. So whatever you have in your fridge, you cancan make an

awesome salad with it using a great dressing!

Tip: Make your life easier by having a stash of homemade dressings on standby in your fridge at all

times!! Here are 8 dressings that can be stored for 2 weeks+, and here are all my salad recipes

(Avocado Dressing anyone?)

RISOTTO WITH ANYTHING



Risotto AnythingRisotto Anything – You can seriously almost add ANYTHING into risotto! Here’s a classic risotto

base recipe: Chicken and Mushroom Risotto, here’s a tomato based risotto: Chorizo Risotto and here’s

how to make a baked risotto!

Tip: Load up the baked risotto with vegetables by sautéing them before adding the rice.

CREAMY PASTAS WORK WITH EVERYTHING



Pasta + Cream + Anything = sinfully delicious. Really. Use the Italian technique of emulsifying the

sauce (i.e. toss pasta with sauce + pasta cooking water = glossy sauce with less cream required).

Tip: To make this with vegetables, start with onion and garlic sautéed in butter then add other

vegetables. Think – sliced mushrooms, grated zucchini, small broccoli or caulibower borets, asparagus

Znely sliced on the diagonal, even diced pumpkin! Stir through delicate greens like spinach at the very

end.

ONE POT RISONI / ORZO WITH WHATEVER YOU HAVE

One Pot + R isoni /Orzo + Broth + Parmesan + Fr idge Forage = d inner . One Pot + R isoni /Orzo + Broth + Parmesan + Fr idge Forage = d inner . Try a tomato base: One

Pot Italian Chicken and Risoni or Greek, a creamy parmesan base: Creamy Salmon Risoni or Chicken

and Vegetable Risoni. Click here for all my risoni/orzo recipes – I’m a big fan of risoni!

Tip: Don’t forget canned salmon and even tuna! Great for stirring through!



ONE POT MAC & CHEESE WITH BITS AND BOBS

One Pot + Mac and Cheese + Fr idge ForageOne Pot + Mac and Cheese + Fr idge Forage = Complete meal. Yessss! Us this One Pot Baked

Chicken Broccoli Mac and Cheese as a base.

PANTRY PASTAS (REAL ITALIAN!)

I’m willing to bet you can make at least one of these 8 Classic Italian Pastas with what you’ve got in

your pantry RIGHT NOW! Pictured above is my Spicy Prawn/Shrimp Pasta which is essentially

Arrabbiata with prawn added. YUM.

Tip: Use your leftover pasta to make pasta fritters!!

4 INGREDIENT HONEY GARLIC SAUCE FOR ANYTHING



Honey Gar l ic Sauce for AnythingHoney Gar l ic Sauce for Anything – just 4 ingredients, 1 minute, and you can pour it over anything.

Sear a chicken, pork chop, piece of Zsh, steam some veggies and dinner is done! Get the rec ipeGet the rec ipe.

SAN CHOY BOW / CHINESE LETTUCE CUPS



San Choy BowSan Choy Bow – Make this entirely with chopped veggies. Seriously, this may be one of the best

“can’t believe there’s no meat in this!” meals in the whole world. See recipe notes for quantities. GetGet

the rec ipe.the rec ipe.

Tipe: Don’t have lettuce? Use rice paper wraps or just spoon onto rice. SO GOOD!

VEGETABLE MEXICAN LASAGNA



Vegetar ian Mexican LsagnaVegetar ian Mexican Lsagna – OMG. The Fridge Forage just got real exciting! Tastes like an

Enchilada, layered like a lasagna, this recipe was almost made for emptying out your fridge and

digging through your pantry for canned vegetables. Get the rec ipe .Get the rec ipe .

ANYTHING GOES GARLIC BREAD POT PIE



Gar l ic Bread Topped Anything-Pot-PieGar l ic Bread Topped Anything-Pot-Pie – Got bread, milk, cheese, garlic, bour and butter? Some

frozen veggies or scraps in the fridge, some leftover meat? Good! Make this! Get the rec ipe .Get the rec ipe .

Tip: Brilliant to throw in loads of frozen diced veggies.

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See? No trip to the grocery store required to make an amazing meal! Enjoy! Nagi xxNagi xx

LIFE OF DOZER

His whole life is about foraging. !

PS That’s a raspberry and yes he ate it.



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Fridge Forage/ 30+ Recipes From the Pantry | RecipeTin Eats · From a made from scratch (easy!) Curry to Baked Rice with Anything, Chinese Soup, Fried Rice and a Homemade Hamburger