staples

The quarantine food game pantry edition

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Howdy!  I hope that you’re settling into the new routine a little more and feeling less anxious about the state of the world.  I’m used to working from home but hubby (and I’m sure some of you) are not quite sold on working from home yet.  I hope at least that some of those meetings that could be emails are actually emails now.

Last time I posted about some of the staples in our refrigerator and how we turn them and some batch cooked rice, beans, and greens into various meals.  This post is all about the pantry.   A little bird told me that a specific list may be more helpful than paragraphs, so here goes.

  • Grains and pseudo-grains are a must – rice, oats, grits, dry cereal, and quinoa (when I’m in the mood)
  • Beans – dry and canned for quick meals.  I usually batch cook and freeze beans in 2-cup increments
  • Pasta – whole wheat, whole grain, or gluten-free, generally elbows, spirals, and spaghetti unless I’m in the mood for lasagna
  • Onions
  • Potatoes – sweet and red, Russet, or Yukon
  • Shelf-stable plant milk (when I remember to grab some)
  • Nuts and nut butter – usually cashews, walnuts, and a mix for snacking
  • Flour
  • Sugar and other sweeteners (stevia, dates, maple syrup, and Lakanto products)
  • Unopened condiments – barbeque sauce, mustard, salsa, salad dressings, and the like
  • Pickles – cucumbers, green beans, artichoke hearts – Yes, we treat pickles as staples.  Don’t you?
  • Tomatoes – diced and stewed
  • Pasta sauces – We tend to favor Classico
  • Bread and tortillas
  • Crackers (occasionally)
  • Spices and seasoning mixes
  • Vinegar – red, white, champagne, rice, and balsamic are here at the moment
  • Oil – Mostly for the family – olive, corn, and coconut

Our pantry staples don’t seem like much on their own, but pairing them to what we keep in the fridge and freezer (post coming soon) shows that the basics can go a long way.  These meals and sides are pantry- and fridge-based:

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  • Baked sweet potatoes topped with black beans and barbeque sauce served with a simple salad
  • Stuffed Russet potatoes
  • Pasta and potato salads as lunch or dinner sides
  • Pasta with beans or lentil sauces or tossed with made with whatever veggies are on hand
  • PBJ or nut butter with fruit and a veggie or fruit side
  • Beans on toast (noms and thanks to the Brits for this one)
  • Home fries with a side salad if they’re not full of veggies
  • Chickpea “tuna” salad with crackers, on bread, or on top of a simple salad
  • Mac and cheese with a potato and carrot-based cheese sauce
  • Oats or oatmeal muffins for breakfast
  • Bean or nut-based sausage
  • Lentil loaf with mashed potatoes and whatever green veggies are in the fridge

There you go – a nice selection of meals and snacks for any time of day.  It’s easy to mix and match to suit your taste and cravings.

So, do you prefer paragraphs or a list?  Let me know and I’ll make sure to follow the preferences of the majority.  Sometimes this blog is a dictatorship, but it’s usually a democracy.

See you next time when I talk about the freezer.  That glorious beast!

How’s your quarantine food game? Fridge edition

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Is your pantry stocked? The freezer?  do you have staples on hand so you can cook and eat all the goodness you need? If not, this post is for you.  The post works for you if you have stocked up.  There’s something for all the veggies and vegans here.  I’ll share what we keep on hand in my house and how we make it work for us.  I’m the only veggie in the house, but I will not share what the omnis add to their meals here.  This one is for us.

When you have pantry and freezer staples on hand, you can mix and match to make

culi fried rice

delicious and healthy meals.  Not sure about that?  Check out Miyoko’s Creamery on Facebook for live cooking demos featuring pantry staples.  Why?  Because Miyoko is a joy to watch and her products are banging.  She published a book all about the vegan pantry a few years ago.  The Homemade Vegan Pantry is one of my favorites and comes in handy in times of crisis and storm season.  If you have a busy schedule and don’t always have time to cook or shop the way you’d like, you should check it out.

What do I keep in my fridge?  Plant milk, condiments, and produce always.  The produce we pick up depends on what’s on sale and what looks good at the moment. After batch cooking, you’ll find rice, beans, and greens.  Depending on the condiments and sides, I can make different meals out of those goodies.  Add salsa, shredded lettuce, olives, radishes, and tortillas for Tex Mex night.  Arrange beans and green over rice with a little hot sauce and a  biscuit or cornbread for a Southern meal.  Turn the beans and rice into burgers (or sausage) depending on seasonings used and throw it on a bun, bed of salad greens, or bowl of grits.  Make bean burgers and serve them over rice and topped with mushroom gravy for a vegan take on Loco Moco (the link goes to Guy Fieri’s version, so don’t click if you’re not okay with looking at meat or dairy).  And there’s always soup or stew – throw everything in a large pot with sauteed onions, garlic, and water to cook until all is heated through,  Season it to your taste and there’s lunch or dinner.  Don’t forget about throwing veggies on a sheet pan to serve with the bean burger.  Try cutting carrots or turnips into fries – yum!

food prep

Sheet pan dinner ftw – toss with a little oil, water, or broth season, and roast.  Easy cleanup, too!

I hope this gave you some ideas on what to pick for the fridge.  If you want or need a specific grocery list, just ask.  I am always happy to help others find their groove in the kitchen.

Next time, I’ll focus on the pantry.  See you then!