Tuesday, February 27, 2007

FRIDGE EXPOSED

I stole, er, I mean, borrowed this idea from another blog, and thought it would be a good excuse to clean out my fridge. So the photos you are about to see have been somewhat staged. Well, put in some kind of decent order, anyway. It is real food. And it is food we eat on a regular basis. Just a bit cleaned up.
I am NOT afraid of leftovers, as you will plainly see! I usually make enough of a dish that there will be something left the next day for lunches or even another supper.


Top shelf: spinach soup, barley chicken soup, yogurt, jar of minced garlic( for those times when fresh isn't all that important, or there is a time element), light sour cream, and leftover pancake batter. (Bisquick, Mimi!)













2nd shelf: leftover ground beef from tacos the other night, leftover re-fried beans, corn tortilla shells, small bit of homemade "South of the Border" salsa (so good!),light english muffins (big mistake..tasteless, unless you count the cardboard aftertaste),
leftover avocado slices from taco night, and 2 doz fresh from the henhouse, FarmgirlCyn's eggs. (you know what I mean)











Bottom shelf: milk and organic mixed greens.Veggie drawer: mushrooms, organic romaine hearts, avocado, and bag of mixed veggies.
















Third shelf: bag of guacamole from Costco, whole chicken, cut up for supper tonite.
Bottom drawer: lemons & limes, an indispensable part of my cooking. Margueritas anyone?
Not pictured, (but not because of lack of trying, I just can't seem to get these photos in any kind of order) is the fridge door, filled with the usual condiments, plus coffee creamer, home canned pickles, pestos, and jams, and homemade white wine vinaigrette.

So, what's in your fridge?

And can anyone give me any ideas on what to do with a whole, cut up chicken? Farmboy brought it home from the grocers yesterday, and I can't remember the last time I had a whole chicken, with skin and bones, to work with!
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14 comments:

Rachel said...

You look like you are well prepared!

You could have fried chicken!!

Lovella said...

. . what a fabulous idea for a post. I'll let you know when I clean my fridge. One of our family favorites is Apricot Chicken. Mix together 1 bottle (8 oz.) of Russian dressing, 1 package dry onion soup, 3/4 cup apricot jam and about 1/2 cup water. I also add a bit of pepper sauce to jazz it up a bit. Pour this over the chicken and bake. It is super easy and tasty. Serve over rice.

Katie said...

My fridge is so empty this time of the week I would only get sympathy and worried noises - Maybe on Friday after I do the shopping.
As to the chicken - how about Coq au Vin?

Jean said...

Great post! The only thing I do with chicken with bones and skin is put it in a 9 by 13. Add cut up potato, a can of sweet tiny peas (plus juice), chunk of butter, salt and pepper. Cover and bake at 350 for 1 to 1 1/2 hours. Put the juice and peas on your potato. This is a family favorite.

Kristen said...

Wow - close ups!! I'm impressed. You are very brave and have a perfectly stocked fridge.

Mindy said...

I make a Roast Chicken that is easy as well as yummy. Use lemons cut in quarters, onion cut up, fresh cracked pepper, a sprinkling of kosher salt and fresh chopped rosemary and thyme....bake in a slow oven..till done...Whatever you decide to do...enjoy!!! Blessings Cyn..

cityfarmer said...

Is this a food blog?

Rosa said...

OMG, you don't EVEN want to know! Ew. It really needs to be wiped out. Someone spilled something in there and the bottom is really sticky. I don't EVEN want to know!! hehe Make soup, the bones make soup soooo tasty!!

Amy said...

Your fridge is extremely tidy, much more than mine...

meresy_g said...

This is a great recipe for chicken parts. From that 'Everyday Italian" show on HGTV

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.


Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.


Really good and easy

Shabby in the City said...

Cyn. You are going to live a lot longer than me because WOW you eat really healthy. Want a cookie?

Tracey said...

Y'know...folks should know better than to ask questions like that if there's even the remotest chance I'll happen along... You don't really want to know what's in my fridge. And City Boy certainly doesn't want it revealed. So I'll just pretend I never read the question...

Nice fridge photos you got going there! =)

Mimi said...

You are a braver woman than I am, Cyn.

My kitchen and my refrigerator are messy. I got a new fridge a few years ago and thought that it would stay neat. It did, for about 6 months.

Bisquick, yes.

Cindy said...

Hi Cyn! I wanted to check in and say HI! Nice fridge by the way! So organized! Compared to mine! LOL

How's the detergent holding up? It's almost time to make it again here.

Take care.