Before we left for our trip I did a mini Eat Down The Fridge but never finished saying how it went. It’s been too long for me to remember what we ate meal by meal, so I won’t do that this time.

We only had a few days in which to do it and really the main idea was not to buy perishables before being gone for a week so I wouldn’t say there is too much to report other than one good recipe and one good idea.

Good recipe:

As mentioned in my food list, I had four oranges to use up. And I wanted to bake. Thus, SunKist Orange Honey Muffins.

SunKist Orange Muffins (with personal modifications like not referring to them as SunKist oranges every single time)
2 cups all-purpose flour
1 Tbsp. baking powder
½ tsp. salt
1 egg, slightly beaten
1/3 cup honey
1 orange -grated peel
½ cup freshly squeezed orange juice
½ cup milk
¼ cup vegetable oil
2 oranges , peeled, sectioned, and drained (optional)
1 Tbsp. sugar

1. In a large bowl, sift together the flour, baking powder, and salt. In another bowl combine the egg, honey, grated orange peel, orange juice, milk, and oil; add to dry ingredients all at once.
2. Stir quickly until dry ingredients are just moistened but have a lumpy appearance. Spoon batter into 16 paper-lined 2-1/2 X 1-1/4-inch muffin cups, filling about two-thirds full.
3. This step is optional and I would only recommend it if you like cooked fruit. I think I would skip it next time. Place one orange section on top of each muffin and sprinkle with sugar. Bake at 400F for 20 to 25 minutes, watching carefully that they do not become too brown.

We loved these muffins, the grated orange peel gave it a nice flavor without being too sweet. They were easy to make and used two of my four oranges.

Good idea:

I was looking for a way to use/preserve my bag of yellow onions when I came across this idea (I cannot for the life of me find the blog, when I do I will link it up and give credit) to pre-cut and freeze them. So I grabbed all but one onion and proceeded to cry my way through chopping half of them and slicing the other half. Then I spread the onions out on baking trays, covered them with plastic wrap (which still does nothing to stop your whole freezer and fridge from smelling like onion for the rest of the day) until slightly frozen.

The onions were then broken up and scraped into plastic baggies, double bagged and labeled as chopped or sliced with the date. I now have a convenient way to add onions to my cooking, and because the pieces were frozen individually first, there won’t be a big chunk of onion to mess with, I just shake out how much I need. Best of all, no food waste.

All in all a good week of EDTF. I even made eggs benedict one day with homemade hollandaise sauce (the recipe was so-so) which I did not realize used SO MANY EGGS. In one breakfast I pretty much wiped out our dozen eggs. For future reference eggs benedict with hollandaise sauce is pretty much eggs with a topping of butter eggs.

We’re having friends over for supper on Monday and I’m planning to make Pork Tenderloin with Sticky Lime Glaze. Stay tuned.