No pics, but it did happen

I’m going to have to get better at food blogging. I always forget the pictures.

It should tell you a lot about me that by the time all three of us get to the dinner table, the last thing I am capable of is stopping and taking a photo. As a result, we were halfway through our roasted eggplant and pasta dinner this evening, when I realized I had just eaten the main art for this post.

We’re doing the Eating Down the Fridge Challenge. No trips to the grocery store the entire week and we are supposed to make all meals from whatever we have in the fridge/pantry.

Technically, this is Day 3, but we did a big shopping trip to the DeKalb Farmer’s Market Saturday morning, so the weekend was hardly a challenge. On the other hand, we didn’t hear about EDF until after we got back. So, in retrospect, our purchases weren’t that well planned.

Tonight was the first night I had to get somewhat creative, though, and I am pretty pleased with the results. Breakfast and lunch were our usual staples of fruit and cereal or a sandwich. The kiddo ate the last of the hot dogs purchased for a cookout last weekend.

For supper, I knew I needed to use two remaining Japanese eggplants that were a gift from a friend with a garden. We had most of them in a stirfry on Saturday night, so I wanted to come up with a different take. I found this simple recipe for roasted eggplant with garlic during a Google search and I think it’s a keeper. This time, I just did the basic version, but I bet they’re even better with a fresh tomato sauce or remoulade. Could definitely be a side dish or appetizer for just about anything.

To go with, I made the Kiddo her own portion of spaghetti noodles with butter and parmesan (spaghetti is one of our ‘no-fail’ toddler meals—we always have spaghetti in the house) with what was left of a bag of frozen peas (about a cup) mixed in. For us, I used the frozen package of three-meat ravioli (DFM again) that has been in the freezer since April and topped it with a mushroom and shallot butter sauce, topped off with fresh tomato and parm. Note: the ravioli didn’t hold up that well in the freezer, so if I buy their fresh pasta again it will be because I’m planning to use it quickly.

Let’s see what happens when we start running out of fresh veggies and I have to resort to the frozen squash and Gordon’s Fish Sticks in the back of the freezer.