Happy almost Springtime!! The creeks are full of melting snow and the days are getting longer. Ready for your spring cleaning? I am going to start in my kitchen pantry - THE most important part of my home. And, because a well stocked pantry can yield many creative and delicious meals, it is essential to fill it with all the goodies you want and need.
Here is a small list of some staple items you may want to keep in your pantry. Adjust these to your budget and your tastes:
Canned Foods: chicken, fish (tuna, shrimp, clams, salmon), beans (white beans, navy beans, garbanzo beans), chicken and beef broths, tomatoes (including paste and sauce), olives, capers, artichokes, sun-dried tomatoes, roasted red peppers, mushrooms, corn, olives, green chilies, mushroom and tomato soups, evaporated milk, peaches, pineapple, mandarin oranges, pie fillings.
Canned Foods: chicken, fish (tuna, shrimp, clams, salmon), beans (white beans, navy beans, garbanzo beans), chicken and beef broths, tomatoes (including paste and sauce), olives, capers, artichokes, sun-dried tomatoes, roasted red peppers, mushrooms, corn, olives, green chilies, mushroom and tomato soups, evaporated milk, peaches, pineapple, mandarin oranges, pie fillings.
Bottles & Jars: oils (olive, canola, sesame), vinegars (red and white wine, balsamic, rice), marinara sauce, mayo, mustard, ketchup, salad dressings, applesauce, nut butters, salsa.
Dry Goods: pastas, rice, popcorn, dry soup mix, chili spice packet, dry mushrooms, instant puddings and jellos, cake mix, Bisquick, dried fruits, nuts (walnuts, peanuts, pecans), raisins, bread crumbs, seaweed.
Everyday staples: coffee, tea, salt, pepper, herbs and spices, dried onion and garlic, cereal, crackers, jam, juices, protein bars, sugar, honey, flour.
More: onions, garlic, potatoes, apples, bread, Parmesan cheese, frozen meat, chicken, fish, frozen peas & spinach, ice cream.
Here is a recipe right from my pantry:
FUSILLI WITH TUNA, TOMATOES & ARTICHOKE HEARTS
Ingredients for 2, double for 4:
Fusilli Pasta 8 oz.
Olive oil
1/2 onion
4 cloves garlic
1 small can tomatoes, chopped (save juice)
2 cans tuna, drained and broken up into chunks
2 dozen Kalamata (or black, ripe) olives (optional)
1 small can artichoke hearts, drained and quartered
Dry parsley; salt and fresh ground pepper
1 tsp.dried red pepper flakes (optional)
1. Fill a large pot with water, add 1 Tb. salt, bring to boil. Add pasta and 2 Tb. oil, cook until al dente, drain, set aside. Save 1 cup of pasta water for the sauce (or use juice from tomatoes).
Olive oil
1/2 onion
4 cloves garlic
1 small can tomatoes, chopped (save juice)
2 cans tuna, drained and broken up into chunks
2 dozen Kalamata (or black, ripe) olives (optional)
1 small can artichoke hearts, drained and quartered
Dry parsley; salt and fresh ground pepper
1 tsp.dried red pepper flakes (optional)
1. Fill a large pot with water, add 1 Tb. salt, bring to boil. Add pasta and 2 Tb. oil, cook until al dente, drain, set aside. Save 1 cup of pasta water for the sauce (or use juice from tomatoes).
2. Heat about 1/4 cup olive oil in large pan, saute onion until tender. Add garlic, tomatoes (without sauce), tuna, olives, artichoke hearts and seasonings. Stir to heat. Add pasta, stir until well mixed, taste then add tomato juice and/or pasta water to add moisture (start with 1/4 Cup), taste, adjust liquid & seasonings.
This is a delicious, quick meal. You can substitute or add any number of ingredients: canned mushrooms, roasted red peppers, sun dried tomatoes. You can even add some white beans (yes!). ENJOY!
