Pantry Essentials
Haven't planned for dinner or made it to the grocery store in a while? With a well stocked pantry you can still get by. By keeping the items on hand that I've listed below, I have found that I can create a variety of meals.
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Pasta – Available in so many sizes and shapes, the varieties are endless. Pretty inexpensive, pasta can add substance to any meal. There are lots of whole grain varieties too so you can keep it healthy.
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Jarred Pasta Sauce – There is quite a variety of brands and flavors to choose from. They have a decent shelf life so you can keep a couple jars on hand for those days when you don't have time to make your own and want to whip up a quick dish.
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Rice – Again, this item can add substance to your meal. Rice keeps well in the pantry and is inexpensive. You can find whole grain rice which is a healthy choice. Rice makes a nice side for almost anything or it can be part of a dish, like a casserole.
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Canned Chicken – Canned chicken can really come in handy if you don't have fresh chicken on hand or if you just want to save some prep time. It can be used in a variety of dishes from salads to casseroles or any recipe calling for cooked chicken. With a shelf life of almost a year it's a great addition to the pantry.
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Canned or Dry Beans – Black, Pinto, Garbanzo, Kidney, Cannellini are just a few great varieties to keep on hand. Beans are high in protein and taste great in salads, soups, and chili. You can buy dry beans for extra money savings. Dry beans require longer prep time but generally taste better than canned.
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Canned Tomatoes – Stewed, diced, crushed, and paste. Cans of these items can be used in anything from homemade sauces, to wonderful soups and stews. You can enjoy tomatoes year round buy keeping some cans on hand.
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Canned Tuna – Not just for tuna sandwiches but it can also be added to casseroles, salads or you can even turn it into some yummy tuna burgers.
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Canned Vegetables – If you didn't make it to the store for your fresh veggies you can head to the pantry. Canned veggies are great if you simply need that side with your meal. You can also use them in casseroles, soups, stews and pastas.
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Olive Oil – Extra Virgin Olive Oil is a wonderful oil to have on hand. If you need a fat to cook with, this is one that is recommended. It is considered a healthy fat because it contains antioxidants like Vitamin E. However it still should be consumed in moderation.
So the next time you're left wondering what to prepare for dinner, you may want to check out what's in the pantry. You never know what you might be able to come up with!
About the Author
Kevin is a published author in the electronic security world. He also writes articles, blogs, and other creative things all over the web. His latest writings include Wrought Iron Lamps and Outdoor Wireless Security Camera.
Cooking a meal for 8 people....?
I'm cooking for 8 people in a few weeks time. However, I would really like to spend as much of this dinner party at the table and less time flapping round the kitchen. I am happy to spend lots of time in the day preparing as long as it is an easy dish to serve up.
I would really like to avoid doing one pot, casserole, curry, chilli type foods. I'd prefer something a bit special for the dinner party Any ideas??
I haven't decided on any courses yet so any tips or ideas would be really appreciated. Thank you
this looks like a great menu, a lot can be prepped ahead of time, and it's affordable!
When F&W asked chef Gerald Hirigoyen to give a $10-a-person dinner party, we made the task even more difficult by including wine in the budget. He created a $100 menu for 10 people featuring chicken braised in a lightly sweet, tomatoey puree and crisp potato wedges—basic ingredients given a smoky kick with the chile powder Piment d’Espelette.
http://www.foodandwine.com/articles/cooking-at-home-100-dinner-party-for-10-people
Chicken Thighs with Spicy Tomato-Pepper Sauce
http://www.foodandwine.com/recipes/chicken-thighs-with-spicy-tomato-pepper-sauce
Basque Steak Fries
http://www.foodandwine.com/recipes/basque-steak-fries
Braised Romaine with Toasted Almonds and Moscatel Syrup
http://www.foodandwine.com/recipes/braised-romaine-with-toasted-almonds-and-moscatel-syrup
although i recommend my potatoes.....
Potatoes with Peppers and Onions
1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
Cover a large Cookie Sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a Serving Dish and peel the foil off the cookie sheet and discard for super-quick clean up!
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