EDF: Day Five

We have really made a dent in the fridge and (admittedly small) pantry. 

Eggs: Gone.

Tuna/Chicken/Tofu: Gone.

Sugar: Almost gone.

We have lots of oatmeal (of course) black beans, dried lentils and even a bag of frozen whitefish left. Also a $1 bag of limes I bought while in traffic last week (it's Miami, people sell fruit in the street). There's tons of pasta, maybe 10 or 12 boxes. The fresh veggies are down to a minimum (red and green bell pepper, onion, celery) but there's plenty of frozen.

I've discovered two cans of pumpkin and will be making pumpkin pancakes soon. Also found two bags of frozen whole cranberries in the fridge. I'm a little stumped about what to do with those -- I'd like to do something more creative than make cranberry quick bread. 

I'm thinking I may actually be able to extend this EDF into next week; we are going on vacation July 3. Can we last that long?

I worked from home today, which gave me an excuse to make bread. I used a recipe from Ken Haedrich's Feeding the Healthy Vegetarian Family and adapted it to my breadmaker. It yielded some really tasty foccacia (which is now gone) and a loaf (almost gone). My husband loves bread. We enjoyed a tasty egg salad sandwich, along with the coleslaw, for lunch.

Dinner is simple: a sweet potato cooked in the crockpot (it's super hot here and much better to cook it in the crockpot than turn on the stove). To make a crockpot sweet potato, I pour a cup or so of water in the pot, then place a steamer inside, over the water. Then slice the sweet potato and turn the crockpot on high. In a couple of hours, it's finished. Top with butter and sour cream -- or plain nonfat yogurt, in my case.

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Another interesting food tidbit. Mark Bittman of the New York Times has listed a 10-ingredient shopping list. It's a list of 10 foods that yields a week's worth of dinners. I love this idea, especially now that my fridge is soon-to-be empty. Definitely worth looking into.