The grocer I frequent has a nifty manager’s special rack. All the things that didn’t get sold at their full price and just aren’t selling enough at general discount prices get tossed in this pile and marked way down. Sometimes even down to 99 cents. As you can imagine, cream of celery soup ends up there frequently. What the heck are you supposed to do with cream of celery soup? I can think of some casseroles, but I prefer cream of mushroom for those.
For some reason (or maybe for no reason at all) when I see these 99 cent cans of cream of celery soup, I buy one. I guess I just can’t turn down a 99 cent canned good (that’s organic, even)! I am moving soon and decided to gather all of my near expired food and eat it this week. The items closest to expiration were a can of cream of celery, a can of green curry paste, and a can of garbanzo beans. “Challenge Accepted!” I said.
The results were actually quite tasty…
- 1/2 box of extra firm silken tofu
- 1 can, cream of celery
- 1 can, garbanzo beans (chickpeas)
- 1/2 can, green curry paste
- 1/2 medium sized zucchini
Sauté chopped up tofu with some oil, I used green tea oil which I found on that 99 cent shelf a few months ago. Put green curry paste in and let tofu soak up some of that curry goodness. Add the rest of the ingredients and let simmer until the zucchini is tender. Serve! I was afraid of what would happen but I successfully made a meal (plus leftovers) from a handful of nearly expired items! Had forethought been involved, I would have served over rice.
It didn’t look very good by any means, but yum!