pantry cooking

Hi Kate - I remembered a recent chat board
topic on this site about cooking from the
pantry, so I did a “search” using the word
“pantry” - - there are some excellent recipes
and especially good links I hope you will find
help you out! When you have some time, do
the search and also explore some of the other
subjects available (from the “Site Map”) -
you will find more ideas and recipes than you
could ever cook!! Of course, it all depends
on what your family will eat!

I cook from my freezer and pantry often, and
here are a few ideas that I use. Even though
I only have the one freezer compartment, I
freeze meat often. When the chicken parts I
like or pork chops or sirloin steaks are on
sale, I’ll buy them and freeze them in
individual servings. I also keep some bags of
frozen veggies on hand - - lima beans,
brussel sprouts, corn kernels, and even green
beans seem to be ok when frozen.

I buy canned and dry goods when they are
on sale, since they keep so well. I always
keep my eye on the dented can bin, where
these sorts of staples are often found at a
discount.

Canned and dry goods that are easy to use in
meals include:
Canned: beans (kidney, white, black, chick
peas; refried); tomatoes (pureed, whole, and
the fabulous new diced style); low salt/fat-
free chicken broth; roasted red bell peppers;
diced mild green chiles; tuna; condensed
mushroom and celery soups (use the healthy
brands); and things like your favorite
barbecue sauce, pineapple, lite coconut milk,
evaporated milk, and other condiments your
family enjoys.
Dry goods: various pastas (long and skinny,
short and fat, tiny like orzo, and
old-fashioned noodles); rice, couscous,
lentils, biscuit mix, grits, cornmeal - -
depending on what you cook and your family
eats!
Some other options to keep on hand that last
on the shelf , fridge or freezer: prepared
tomato sauce that you either have made and
frozen or purchased in a jar; frozen bread
dough; flour tortillas; nuts (freeze them to
make them last); dijon mustard; capers,
green and black olives, parmesan cheese.
Veggies that last well in the fridge include
carrots, kale, cabbage, collards, and even
heartier lettuce like romaine and escarole.

You’ll be able to make some great meals
from this sort of cooking. Pick some of the
ingredients you use from the list above and
do a “Search” on this site, or other recipe
sites, or post a specific request on the
message boards. Soups and pastas and
casseroles are great choices from this sort of
ingredient list!

I hope this all helps you search for specific
recipes using pantry ingredients you and
your family will enjoy!