Please Pass the Recipe

sharing recipes from one generation to the next

The Clean Out the Fridge Challenge

I loooove a challenge.

The “Clean Out The Fridge Challenge” grew out of a comment by Seana at Tiny White Cottage on a fridge clean out recipe created by Dolly Rubiano at The Kitchen is my Playground . Seana and I both agreed that in similar situation, we often cook at our best. Consequently, Dolly initiated this blogger cook off.

We’ve each created a “clean out” dish and we’re posting simultaneously.

I have a deep need to be creative. I probably could’ve been an artist of some sort if I’d found an inner burning passion, but having missed that boat, I apply my creativity to food. I abhor waste so I’m especially motivated to create deliciousness from ingredients that might otherwise end up discarded.

What’s at stake here is my highly valued reputation as a creative cook.

Partly inspired by Greek souvlaki, part the Mexican taco, I’ve named my dish United Nations Tacos in honour of the tri nation challenge and the disparate mish mash of ingredients I’ve used. I give you, …dada, ……spiced pumpkin tacos with garlic sauce.

My tacos were a super delicious lunch! You’ll find the recipe after the photo gallery.

My fridge ingredients are:

An open packet of white corn tortillas

A wedge of jap pumpkin about 800g

¾ large carrot

½ sweet potato

½ red capsicum

Picked over very tired remains of a bunch of parsley

Some green spring onion tops

Half a packet of pine nuts, about 60g

¼ tub natural yoghurt, about 150mls

½ cut lemon

Small amount rocket

From the pantry I added:

1 heaped teaspoon paprika

1 heaped teaspoon ground cumin

1 heaped teaspoon dried oregano

½ teaspoon freshly ground black pepper

1/2 teaspoon dried chilli flakes

6 sun dried tomatoes

2 cloves of garlic

2 tablespoons of olive oil

Sea salt

Preheat the oven to 180C

Peel and cut the pumpkin into bite sized pieces. Toss the pumpkin in olive oil, then toss in the cumin, paprika, oregano and peppers to coat. Bake for 20 minutes. Add the diced red capsicum and pine nuts and bake for a further 20 minutes. The vegetables should be cooked through and caramelized, the pine nuts toasted.

While the pumpkin is roasting, finely chop the parsley and spring onion tops. Set aside. Cut the dried tomatoes into thin strips. ( I use kitchen scissors to do this )

Make a garlic paste by mincing the cloves with a little sea salt. Stir the garlic into the yoghurt. Thin with a little cold water if necessary. Season with pepper.

After the pumpkin, peppers and pine nuts are done, toss them together with the chopped parsley, spring onions and dried tomato strips and dress with the juice of the lemon. Season to taste with sea salt and chilli flakes.

Warm the corn tortillas according to the manufacturers instructions.

Construct your tacos by filling the tortillas with the spiced pumpkin salad, adding a little rocket and top with some garlic, yoghurt sauce.

Makes enough to fill and sauce 8 X 15cm tortillas.


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

14 comments on “The Clean Out the Fridge Challenge

  1. What Donna Cooked
    June 5, 2013

    I continue to love your blog.
    There are many things I think we have in common. Creativity is often best achieved with limited resources. I too think my best cooking often comes out of my periodical need to ‘eat-down’ the contents of my fridge & pantry. My mother & only brother are both professional artists & cooking is the way I express my deep need to be creative & to nurture.
    Thank you for the connection


    • ladyredspecs
      June 6, 2013

      Its a pleasure Donna! Self expression comes in many forms, and fortunately we eat everyday so my creative needs are fulfilled in the kitchen. Blogging has got me writing and photographing regularly too, and the more I do it, the more I love it. The tricky bit is valuing the blog as more than self indulgence.


  2. marymtf
    June 5, 2013

    Who’d have thought it. I’ve got most of those ingredients in my fridge. No tortillas, though. Well done to you, clever girl.


    • ladyredspecs
      June 5, 2013

      You are too kind! The tacos were much more successful than anticipated, I’ll be doing them again.


  3. ohlidia
    June 4, 2013

    Oh, I’d say you passed as creative cook with flying colours!! Beautifully done!


  4. Pingback: “Clean-out-the-fridge” challenge | The kitchen is my playground.

  5. Dolly Rubiano
    June 2, 2013

    This is a wonderful recipe, Sandra! You certainly keep treasures in the fridge. I love garlic sauce. Smart choice! Thanks for joining in the fun!


    • ladyredspecs
      June 2, 2013

      Thank you Dolly, it was fun and definitely a challenge!


      • Dolly Rubiano
        June 2, 2013

        I’m going to head out now to the supermarket to buy some taco shells! I have some sweet potatoes that are starting to grow roots. Ha!


      • ladyredspecs
        June 2, 2013

        Go for it, and enjoy!


  6. tinywhitecottage
    June 2, 2013

    Oh my! Brilliant! So fresh. I love it! United Nations Taco. I’m going to make these for sure. 🙂 Thank you for the fun!


    • tinywhitecottage
      June 2, 2013

      Now that I really think about it I realize how truly creative these taco turned out. I can see you are a true master in the kitchen. Using pumpkin and sweet potato for tacos is remarkable.


      • ladyredspecs
        June 2, 2013

        Haha, thank you. Imaginative, not authentic!


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This entry was posted on June 2, 2013 by in Food, Gluten Free, Light Savoury Dishes, Main Meals, Vegan, Vegetarian and tagged , , .
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