With the economy being what it is, does it surprise anyone when I say that money is a little tight for my family right now? You know the drill… move to a new city for a job; rent out house in hometown; move into apartment in new city; tenants break lease and leave you in the fucking lurch back in hometown; etc. So, that being said, I would like to spend at little as humanly possible on food for the next week or two. And, since I know some of you are fantastic cooks (yes, I’m talking to you, Cassie and Jeanne!), I was hoping you could lend your expertise to my plight.
I’m not much of a “pantry-stocker” (though I really want to be), but I do have a few things stock-piled (or leftover. whatev…). I’m just not sure what I can make with what I have other than rice and beans. So, in the hopes of not having to eat burritos all week, I offer you a list of what’s in my pantry, freezer, and baking cupboard. Please help.
In Our Pantry
brown rice
arborio rice (approx. 20 oz)
dried black beans (many!)
dried kidney beans (approx. 8 oz)
dried chickpeas
1 can black beans
red lentils (approx. 8 oz)
brown lentils (approx. 4 oz)
quinoa (approx. 3 oz)
cornmeal
popcorn
whole grain amaranth
peanuts
lasagna noodles
penne pasta (approx. 4 oz)
bread crumbs
1 can whole tomatoes
vegetable bullion cubes
peanut butter
water chestnuts
balsamic vinegar
extra virgin olive oil
dried spices: coarse sea salt, table salt, black pepper, garlic salt, basil, bay leaves, paprika, cumin, oregano, dill weed, parsley, chili powder, cayenne pepper, curry powder, mustard powder, red pepper flakes, thyme, rosemary, ground nutmeg, whole cloves
In Our Freezer
frozen blueberries, peaches, and strawberries
1 9-in pie crust
corn chowder (3-4 servings)
whole wheat burger buns
all purpose spelt flour
all purpose flour
ice cream (=
In Our Baking Cupboard
dark brown sugar
turbinado sugar
coco powder
active dry yeast
baking powder
ground flaxseed meal
oatmeal
raisins
I’m open to buying fresh produce (obviously) and other ingredients that I’ll be able to use over and over again (including, but not limited to, dried spices-but not saffron… mama can’t afford saffron!).
And one more question (because I certainly haven’t asked enough of you already, dear reader(s)): How should I begin to stock my pantry? What are your “must haves?” What spices are a necessity in your home? Again, I say: Help! Please!
Buy some meat, place on grill, enjoy!
Stock your pantry with dead animals and fish. They are good to eat and go well with the all the side dish items you already own.
Perhaps this would be a good time to state (what I thought was) the obvious: we’re vegetarian!
Additionally, Ed, I need *cheap* meals. I haven’t bought meat in a while, but I don’t think it falls into the inexpensive category.
Thanks for the suggestion, though.
You can’t have too many cans of diced tomatoes, and of course tomato sauce for quick pasta doings.
Check out this link, it might be useful: http://www.nytimes.com/2009/01/07/dining/07mini.html
Also, I use a variety of frozen veggies – they are inexpensive, last a long time, and depending on how you cook them, can be more nutritious than fresh.
two of our favorite quick meals include:
-frozen spinach (or frozen broc), onion, eggs, cheddar = quiche, which lasts for a few meals. I can give you a more specific recipe if you like.
-frozen peas mixed with any pasta, fills out and adds color and they are sweet.
from your ingredients, I would suggest making:
-quinoa and sauteing spinach or chard with onion, garlic, salt, pepper, and what ever other spices you like. A can of diced tomatoes would also go well.
-dal (serve over rice): saute onion, garlic, add 1 cup lentils, 4 cups water, spices (cumin, cardamom if you have it, corriander, turmeric, cayenne, etc whatever you like, really), add some frozen spinach and a red pepper – very colorful, yummy, and nutritious.
-peanut sauce (over stir fried veggies and rice) – saute some garlic, add red pepper flakes, 2 Tbsp PB, vinegar (rice, red, or wine), and water until you get a nice consistency and mix with veggies.
-veggie chili w/ beans, peppers, tomatoes, onions, garlic and spices; serve over rice or cornbread.
I have to get some (cold) fresh air, but let me know if you want to discuss this further.
Bon Appetit magazine had a GREAT article awhile back on healthy pantry items. http://www.bonappetit.com/magazine/2008/04/healthy_pantry_happy_home
Otherwise, I got nothin’ for ya…um, Wendy’s has a dollar menu?
Ian-more canned tomatoes *is* a great place to start. Thanks!
Aimee-fantastic suggestions. I’m really feeling you on the quinoa dish suggestion.
Red- I less than three you. <3
Hey…you have a great start to a pantry…I would add canned wild caught salmon…not super expensive but excellent for you. You can eat straight out of the can or even make some salmon patties…anytime you add beans and rice together you have a complete protein…so you could do black beans and penne pasta and use Mexican inspired flavors…or you probably could make a Mexican style lasagna. I also like to keep on hand sundried tomatoes…they dress up any pasta dish… I will add a Quinoa Tabbouleh Salad recipe to my blog for you to see…really yummy flavors…but does call for some fresh veggies added to it…definitely veggie chili…and you have the start of some fruit smoothies…for sure…Here is a post I did on must haves…it always changes but here you go… http://blog.chivetalkin.com/2009/03/19/my-top-10-must–have-ingredients-to-always-have-on-hand.aspx
Aimee gave you some great ideas already.
I agree with ED. Meat goes with any of those ingredients.