# Recipes for Expired Pantry Items

Use-it-up recipes for items past their best-before date. Most dry goods remain safe and nutritious long after expiry - they may just need longer cooking or have reduced potency.

## Shelf life guidance

### Safe to use (dry goods last years):
- Dried beans/legumes (pinto, borlotti, chickpeas, black-eyed, soja)
- Bouillon cubes (high salt content preserves them)
- Corn gofio (dry flour product)
- Dried spices (lose potency, don't spoil)
- Chocolate (may bloom but safe)
- Canned goods (years past date if seal intact)

### Check before using:
- Baking powder: test with warm water (should fizz)
- Nuts/seeds: smell for rancidity

### Throw away:
- Plant milks (spoil quickly once opened)
- Anything with off smell, mold, or insect damage

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## 1. Mediterranean Bean Stew

A hearty stew using multiple expired legumes.

### Ingredients
- 200g dried pinto beans (ID:pinto-beans-usa)
- 200g borlotti beans (ID:beans-borlotti)
- 1 large onion, diced
- 4 garlic cloves, minced
- 400g canned tomatoes (or fresh)
- 2 bouillon cubes - chicken or mushroom (ID:bouillon-chicken-maggi or ID:bouillon-mushroom-maggi)
- 1 tsp dried thyme (ID:thyme-aladham) - use extra if weak
- 1 tsp dried oregano (ID:oregano-sklavenitis)
- 2 tbsp olive oil
- Salt, pepper to taste
- Water as needed

### Instructions
1. Soak beans overnight in plenty of cold water.
2. Drain, place in pot with fresh water to cover by 5cm.
3. Boil for 10 min, then reduce heat and simmer 1-2 hours until almost tender. (Older beans take longer!)
4. In separate pan, sauté onion in olive oil until soft (8 min).
5. Add garlic, cook 1 min more.
6. Add tomatoes, bouillon cubes, herbs. Simmer 10 min.
7. Add sauce to beans, continue cooking until beans are fully tender.
8. Season to taste. Drizzle with olive oil to serve.

### Items used
- ID:pinto-beans-usa (bb:2024-04)
- ID:beans-borlotti (bb:2025-04)
- ID:bouillon-chicken-maggi or ID:bouillon-mushroom-maggi
- ID:thyme-aladham (bb:2023-05)
- ID:oregano-sklavenitis

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## 2. Homemade Falafel

Classic Middle Eastern chickpea fritters - must use dried, uncooked chickpeas.

### Ingredients
- 500g dried chickpeas (ID:chickpeas-peeled)
- 1 medium onion, roughly chopped
- 4 garlic cloves
- Large handful fresh parsley (or 2 tbsp dried)
- 2 tsp ground cumin (ID:cumin-mykouzina)
- 1 tsp ground coriander
- 1/2 tsp chili (ID:chili-aladham)
- 1 tsp salt
- 1/2 tsp baking powder (ID:bakepulver-freia) - if still active
- Oil for frying

### Instructions
1. Soak chickpeas overnight (minimum 12 hours). Do NOT cook them!
2. Drain well and pat dry.
3. Add all ingredients to food processor.
4. Pulse until mixture is coarse but holds together (not a paste).
5. Refrigerate 1 hour to firm up.
6. Form into small patties or balls.
7. Deep fry at 180°C for 3-4 minutes until deep golden.
8. Drain on paper towels.

Serve in pita with tahini, vegetables, pickles.

### Items used
- ID:chickpeas-peeled (bb:2025-11)
- ID:cumin-mykouzina
- ID:chili-aladham
- ID:bakepulver-freia (bb:2022-10) - test first!

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## 3. Escaldón de Gofio (Canarian Gofio Porridge)

Traditional Canary Islands dish - savory porridge made with toasted corn flour.

### Ingredients
- 200g corn gofio (ID:gofio-corn)
- 500ml hot fish or chicken broth (use ID:bouillon-fish or ID:bouillon-chicken-maggi)
- 1 small onion, finely minced
- 2 tbsp olive oil
- Salt to taste
- Optional: small pieces of cooked fish

### Instructions
1. Prepare hot broth using bouillon cubes.
2. Sauté onion in olive oil until translucent.
3. Place gofio in a large bowl.
4. Gradually add hot broth while stirring constantly with a wooden spoon.
5. Mix in the sautéed onion.
6. Keep stirring until you get a thick, smooth porridge consistency.
7. Adjust salt. Add more broth if too thick.
8. Serve immediately, drizzled with olive oil.

Can also be made sweet with milk and honey for breakfast.

### Items used
- ID:gofio-corn (bb:2024-12)
- ID:bouillon-fish (bb:2025-01) or ID:bouillon-chicken-maggi

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## 4. Soy Protein Stir-Fry

High-protein vegetarian main using textured soy.

### Ingredients
- 200g coarse soy protein (ID:soja-veganissimos)
- 2 bouillon cubes (ID:bouillon-mushroom-maggi)
- 500ml hot water
- 2 tbsp soy sauce
- 1 tbsp oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tsp ginger (ID:ginger-prymat)
- Vegetables of choice (peppers, broccoli, carrots)
- Optional: chili (ID:chili-aladham)

### Instructions
1. Dissolve bouillon cubes in hot water.
2. Pour over soy protein, let soak 15-20 min until rehydrated.
3. Squeeze out excess liquid (save for sauce).
4. Heat oil in wok or large pan over high heat.
5. Stir-fry soy protein until lightly browned, set aside.
6. Sauté onion and vegetables until crisp-tender.
7. Add garlic and ginger, cook 30 seconds.
8. Return soy protein to pan.
9. Add soy sauce and splash of reserved broth.
10. Toss to combine, add chili if desired.

Serve over rice.

### Items used
- ID:soja-veganissimos (bb:2024-06)
- ID:bouillon-mushroom-maggi (bb:2024-11)
- ID:ginger-prymat (bb:2025-02)
- ID:chili-aladham

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## 5. Greek Black-Eyed Pea Salad (Μαυρομάτικα Σαλάτα)

Simple, healthy Greek salad - perfect for recently expired beans.

### Ingredients
- 500g black-eyed beans (ID:blackeye-beans)
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- Large handful fresh parsley, chopped
- 1/2 tsp dried thyme (ID:thyme-aladham)
- 4 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar or lemon juice
- Salt and pepper to taste
- Optional: capers, olives

### Instructions
1. Soak beans overnight.
2. Drain, cover with fresh water, bring to boil.
3. Simmer 45-60 min until tender but not mushy.
4. Drain and let cool slightly.
5. While still warm, toss with olive oil and vinegar.
6. Add onion, garlic, parsley, thyme.
7. Season well with salt and pepper.
8. Let marinate at room temperature 30 min before serving.

Best served at room temperature. Keeps 3-4 days refrigerated.

### Items used
- ID:blackeye-beans (bb:2026-01)
- ID:thyme-aladham (bb:2023-05)

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## Quick ideas for other items

- **Chocolate** (ID:chocolate-freia): Melt into hot milk for drinking chocolate, or chop into cookies
- **Canned cabbage stew** (ID:tocana-royal): Heat and serve over mashed potatoes or polenta
- **Sesame sticks** (ID:sesame-sticks): Crush over salads if still crisp, or blend into energy balls

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*Generated 2026-01-07 to help use expired pantry items from ID:pantry-foodbox*