Come for the politics, stay for the snark.

If you are still in the GOP, you are an extremist.

It’s time for the GOP to dust off that post-2012 autopsy, completely ignore it, and light the party on fire again.

My years-long effort to drive family and friends away has really paid off this year.

Meanwhile over at truth Social, the former president is busy confessing to crimes.

… pundit janitors mopping up after the GOP

Happy indictment week to all who celebrate!

Russian mouthpiece, go fuck yourself.

They traffic in fear. it is their only currency. if we are fearful, they are winning.

In short, I come down firmly on all sides of the issue.

Conservatism: there are some people the law protects but does not bind and others who the law binds but does not protect.

I’m pretty sure there’s only one Jack Smith.

I’d try pessimism, but it probably wouldn’t work.

Technically true, but collectively nonsense

People are complicated. Love is not.

Wow, I can’t imagine what it was like to comment in morse code.

Something needs to be done about our bogus SCOTUS.

fuckem (in honor of the late great efgoldman)

Republican obstruction dressed up as bipartisanship. Again.

When do we start airlifting the women and children out of Texas?

Not all heroes wear capes.

Anyone who bans teaching American history has no right to shape America’s future.

He really is that stupid.

Fuck the extremist election deniers. What’s money for if not for keeping them out of office?

Why is it so hard for them to condemn hate?

You are here: Home / Food & Recipes / Cooking / Friday Recipe Exchange: What’s in the Pantry?

Friday Recipe Exchange: What’s in the Pantry?

by | 63 Comments

This post is in: ,

_DSC9333 [1024x768]

Tonight we are raiding the pantry, freezer and refrigerator to come up with quick and flavorful dinner recipes. From the blog:

The sun is peaking through the clouds after two days of excellent rain. A little thunder, a steady drizzle and snow in the mountains, perfect Colorado fall.

Tonight’s recipe exchange was prompted by a friend of mine who recently lost her husband. I was working at her house and she asked me to come into the kitchen and began going through her pantry, freezer and refrigerator and filling a bag for me with things she didn’t think she’d be able to use. She doesn’t really like to cook much and cooking for one can be a challenge. That’s when I had an idea. I asked her if I could come over every once in a while and cook for her and use up a lot of these amazing ingredients. Her husband was a bit of gourmet, so the whole kitchen is filled with mouth-watering things.

What sold her on the idea was my desire to just pop in, look around the kitchen and come up with something on the spot based on what ingredients sparked my imagination. She thought that sounded like fun and I agree. One of the things I’m really looking forward to is using the black rice. I’ve never cooked with it before.

So for tonight, I went looking through my recipe files to find the ones that started out as a “whatever is in the pantry” meals. They are rarely the same thing twice, but I put the basics in a recipe.

Here are a few:

Pineapple and Bacon Fried Rice is one of the reasons I keep Ponzu Sauce on hand. Click here for that recipe and click here to see all of JeffreyW’s photos and recipes for a variety of fried rice dishes (including the one pictured above).

Pasta is always a great base for a quick dinner. Here is my Pasta Rustica, (basic recipe click here), that can include any number of items from your vegetable drawer or freezer.

DSC_4715 [1600x1200]

Of course JeffreyW has a great photo of Beef and Broccoli. Yum.

Spicy Beef and Broccoli (click here) is one of my favorite dinners to make with sirloin. And it’s great if you forgot to take the meat out to thaw until late. There is also a full menu, recipes and shopping list at that link.

I thought I hated vegetables, until I had Stir Fried Vegetables in a Bread Bowl, (recipe here) at a local restaurant. Quick and easy, serve over rice or noodles if your basket weaving skills are minimal (that would be me).

Finally, the weekly dinner menu starts with a basic recipe that you can jazz up with whatever you have on hand, Beef Vegetable Soup and Apple Pumpkin Butter. Menu, recipes and shopping list are here.

What are your go-to “raid the pantry” meals? Are there ingredients you always keep on hand for quick dinners? What’s on the menu for the weekend? I’m not sure there will be a recipe exchange next week, I’m hosting a dinner. Stay tuned…

For tonight’s featured recipe, I kept it as simple as it gets. If you can’t find pineapple salsa, JeffreyW has a recipe for it.

Frijoles Ananás

  • 2-15 oz cans pinto beans, drained and rinsed
  • 16 oz pineapple salsa
  • 1 tsp to 1 tbsp chili powder (start with 1 tsp and add more to taste)
  • 1/4  tsp to 1 tsp cayenne pepper (start with 1/4 tsp and add more to taste)
  • 1/4 cup chopped cilantro

To serve:

  • 8 oz shredded cheddar
  • 6 to 8 taco size tortillas, warmed

saucepan

Add beans, salsa and spices to a saucepan, bring to a low boil for 1 minute, reduce heat and let simmer 10 minutes, add cilantro and simmer for 5 additional minutes. Serve with cheese and tortillas.

If you want to make it a one-pot meal, add corn or cubed zucchini to the mix for a complete dinner. Serves 4 generously.

That’s it for this week. Have a great weekend – TaMara

ETA: I have several facebook friend requests on hold. If you’ve sent me a friend request – email me and let me know, I try not to friend unknowns, but happy to friend any Balloon-Juice crew.

Reader Interactions

63Comments

  5. 5.

    p.a.

    Any type of sausage defrosts pretty quickly without needing to microwave it. Then just add whatever, potato, rice, quinoa, beans. Better in cooler weather than in the summer.

    And I admit it, in a real pinch there’s always a couple boxes of mac & cheese in the cupboard. Doesn’t take much longer than boiling the water.

  6. 6.

    gelfling545

    This is always my time of year for cooking out of the pantry/freezer to make room for holiday supplies. Just discovered that I have 5 cans of cocoa powder. Dog only knows why. I use perhaps a cup a year.

  10. 10.

    Diana

    My two standbys: pasta with anchovies and garlic. Boil the pasta on one burner; when it close to done (usually the amount of time it takes to clean up the kitchen and open the mail for the day), mash the anchovies and garlic together on another. Use a bit of the pasta water to keep the garlic and anchovies unburnt if you haven’t timed it right. Drain pasta and add to anchovy/garlic mix.

    Smells great and can be made in eight minutes if you’ve got nothing fresh in the house.

    My other go-to is to cook rice in the microwave (I have a silicon Japanese thing that basically turns your microwave into a rice cooker) while I make something on the stove to go on top of it. Takes 15 minutes and makes a meal.

  11. 11.

    Steeplejack (phone)

    @Diana:

    I’d be interested if you could remember the specific make/model of your microwave rice cooker gizmo. I have tried a couple, with dismal results.

  13. 13.

    NotMax

    @Steeplejack

    Rice in the microwave is not difficult at all.

    Use a bowl of larger than ample size for the rice, liquid and any other stuff (butter, spices, etc.). Cover very tightly and snugly with plastic wrap, sealing around the edges.

    Depends on the power of your unit, but 17 minutes* is usually sufficient for long grain white rice. (If microwave does not have a turntable, may want to stop to rotate the bowl once or twice while cooking.) Only real trick is to remove the plastic wrap (careful of the steam!) and fluff the rice immediately.

    *Many models of microwave have a button labeled “Rice” nowadays.

  14. 14.

    Litlebritdifrnt

    @efgoldman:

    Anything you can pick up from a reputable thrift store that checks out its electronics before they put them on the sales floor (ie NOT Goodwill). I have bought all of my bread makers from thrift stores and have had great use out of all of them, until basically I kill them because I use them much more than the manufacturers expect you to (ie High Days and Holidays) I can make three loaves of bread a week as well as pizza dough and cinnamon rolls so mine get a real work out. I rarely pay more than $15.00 for one.

  15. 15.

    Randy P

    Just went grocery shopping for the first time since coming back from a trip to Italy. While I did have pasta once, I try not to go for that in Italy. The best food I’ve had in Italy (at least in Northern Italy) is the seafood and what they do with vegetables and salads. Every little restaurant has some version of “contorni grigliato” (grilled vegetables) and so I came home swearing I was going to do a lot more of that myself.

    So I loaded up on Veggies That Can be Grilled (I hope): zucchini, fennel, parsnips, cauliflower, and I don’t even remember what else. Also some rosemary to throw in and give it a suggestion of Italian.

    One big question I have is how to vary the seasoning on this sort of dish to keep it interesting. Usually I throw in some fresh garlic and a bit of red wine vinegar, and that’s about it. I need more imagination in the seasoning department.

  16. 16.

    Randy P

    Is anybody following the story of Hurricane Patricia which is currently blasting its way into the west coast of Mexico? I am hearing reports that it is being called the most severe storm anywhere on the planet, in all of recorded history. That’s fairly scary language coming from meteorologists.

    Anyway, if you read Spanish, I found one page with a live stream. Although the last update was shortly after midnight GMT. Which is, um, I think about 3 hours ago. They report flooding expected in Texas, and heavy rains as far as Oklahoma, Louisiana and Arkansas.

  20. 20.

    cdmarine

    “Recipe” would be stretching the definition of the word to the breaking point, but common “raid the pantry” quick meals around here include:
    – Ramen with fried egg and fresh herbs on top
    – Box of mac & cheese + can of Cincinnati chili + some extra grated cheese
    – Spaghetti & meatballs (we keep a giant bag of frozen meatballs in the freezer)
    – Leftover enchiladas (stuff the tortillas with leftovers, cover with salsa & cheese, bake)
    – Chopped lunchmeat & cheese omelettes
    – Random stir-fried leftovers (if it’s in the fridge, it goes in the pan!) over rice

    It occurs to me now that, for people who do a lot of cooking and are into food, we’re incredibly unimaginative when it comes to “raid the pantry” days.

  21. 21.

    ruemara

    I got no recipes. I will say the kabocha cream cheese, slice apples in puff pastry was perfect with the dried cranberries and I made farfalle with fresh peas and a creamed avocado dressing with a side of lamb mint sausage and beef. It went over well.

  26. 26.

    srv

    Office of Ronald McManus
    Director of Caloric Management
    US Food & Caloric Administration

    Subject: Complaince with US FCA Regulations
    Pineapple and Bacon Fried Rice

    Ms. TaMara,

    I am writing you today because your writings on the public internet site Balloon-Juice.com fall under the regulatory authority of DSM VII, 19.89 subsection 5 – otherwise known as Obamamenu.

    It has come to our attention that your postings do not include standard food labeling, namely the inclusion of caloric content.

    This is in violation of regulations and this warning is intended as guidance for you to provide this required information in all further postings. Failure to comply with these requirements may be subject to penalties including fines and imprisonment.

    Sincerely,
    The Man

  27. 27.

    p.a.

    @efgoldman: can’t help, but here’s the NYT no-knead recipe.

    p.s. you’re in RI, correct? It’s not exactly the Wonderbread capital. Is DYI bread necessary? French, Italian, & Portuguese easy to find. Fewer Jewish bakeries than in the past.

  30. 30.

    workworkwork

    First off, I always make enough for leftovers, so there’s usually something in the fridge that we can heat up. It also helps to have a six quart slow cooker.

    I make breakfast quiche and get eight portions out of that so it lasts us for four days.

    Yogurt (plain/Greek/fruit) is a decent quick option when you have to eat on the run.
    I keep cans of diced tomatoes, kidney beans, dried pasta (gluten-free, made from beans) and crushed garlic around the house.

    When I get fresh carrots, I slice and roast them up with garlic and olive oil and make enough for at least two meals.

    Other veggies, such as sprouts or broccoli, I can either roast likewise or saute in olive oil, garlic and a bit of minced onion, then toss in a bowl of pasta with some grated parmesan. (This makes a great side dish and keeps well in the fridge.)

    We have a microwave grill so I can grab a beef pattie or a couple of filets out of the freezer and cook them up quickly. Throw in some leftover veggies and you’ve got a quick meal.

    I’m not that sophisticated of a cook. I enjoy cooking and I find it very meditative. But I stay away from recipes that are too complicated (too many ingredients and/or multiple cooking techniques, ex. sautéing PLUS steaming PLUS broiling PLUS grilling, etc.) I just don’t have that kind of time.

    If a dish comes out looking particularly tasty, I do post a photo to Facebook, however. I love the pictures you folks post here.

  31. 31.

    workworkwork

    While we’re talking, has anyone else noticed that a lot of online recipes are in need of some serious copyediting? I’ve considered that there might be some money in offering my services in that regard.

    That being said, I mainly use them to get ideas. I want to get to the stage where I don’t have to do a lot of measuring and can just throw some ingredients together to make a decent dish. I’m not there yet, but I’m learning.

  32. 32.

    seaboogie

    Last year I did a similar thing for my dad after my stepmother passed away several weeks earlier. It’s overwhelm time when you lose a beloved spouse of so many years, especially one who did all of the cooking.

    What I basically did was to go through the big pantry and pull entire shelves of goods out onto the kitchen island, placing them in categories, for my Dad to “shop” to stock the pantry according to what he would cook for himself. Everything not chosen (baking supplies for example) were set aside in groupings in the garage for the nieces to sort through (as they were setting up new homes), or family size cans of baked beans (Bush’s, of course), salmon, etc. that went to my sister for her family and for Dad to join here there for those meals as he eats there a couple of times a week.

    Then I put everything back in a way that he could see exactly what he had on hand, and organized it kind of “meal” like – pancake mix with maple syrup, dried pasta with pasta sauce, etc. I put all of the oils and vinegars and olives and sundried tomatoes etc in another space together.

    Finally, he had kind of a rolling tupperware style drawer unit with misc. items in it, including pudding, jello and sauce mixes, paper plates and disposable flatware, etc. So I sat him down and asked “Dad, do you think that you will use these mix packets to cook?” He thought about it for a bit, and replied that since he had asked Marilyn to get those items specifically for him, that yes he would. So I popped all of the jello/pudding mixes into a basket on one of the shelved. Asked him about the sauce and gravy mixes, and yes – he would like to keep those too, and I followed that up like this:
    “Dad, when I cook – if I were using one of these sauces or gravies, that would kind of be my starting point for deciding what to make, and then I’d venture into the deep freeze to see what is on hand to go with that, or shop for what I wanted to prepare with that. Do you think that’s how you would be cooking?” He thought about it for a bit, and replied that “yes, he would do it that way also”. So I suggested that we keep these sauce mixes in a basket that is very visible (v. in a drawer in the rolly thing, and that’s what we did.

    Then I put all of the napkins, paper plates, disposable flatware, etc. into the rolling unit with drawers (in their categories, of course) and made that his “outdoor entertaining” center, where he could easily check his stock if he was planning on having folks over.

    The next day we did a light edit of baking and serving pans and trays, again selecting what he would keep, with the idea that he could always revisit it later. On New Year’s Eve I made a special dinner for Dad and me that he would never normally make (mushroom risotto, pork loin coated in mustard and herbs and pepper, a fresh apple, onion and apricot chutney for the pork, and spinach sauteed in olive oil and garlic). I froze the leftovers (having made extra, on purpose) in individual meal sized portions.

    On New Year’s Day we had the whole fam and some close friends over for a pizza party. Everyone brought salads and home-made sweets, and I made a pantry pasta salad that was a big hit (my BIL asked my sister to get the recipe), and Dad reported eating the pasta salad for a few days before he got into the frozen leftover meals. I also told Dad to dish out the pasta salad about an hour before he wanted to eat it to let it warm to room temperature and let the flavors come out. He LOVED it!

    So Tamara, as you have graciously sussed out, this is a wonderful thing that we can do for someone who has experienced a loss, and it is important to be thoughtful in how we do it. You visiting your friend to make use of the gourmet ingredients gave your friend the gift of your company and lovingkindness. The “what” you do is useful, the “how”, and mindfulness about the import of even such apparently banal things as a box of jello (that carry an emotional weight far beyond the dry ounces) is that much more important.

  33. 33.

    p.a.

    @efgoldman: 7 Stars does Challah, but their rye is Normandy (seedless). Buono’s does Challah. Never tried it. If it’s up to their Ity bread quality it’ll be good. Korb’s was the only Jewish bakery I remember; can’t believe there’s not one on the East Side. Cranston has a good size Jewish community, but I don’t know the area well enough to know if there’s a small bakery there.

  34. 34.

    BruceFromOhio

    @seaboogie:

    So Tamara, as you have graciously sussed out, this is a wonderful thing that we can do for someone who has experienced a loss, and it is important to be thoughtful in how we do it. You visiting your friend to make use of the gourmet ingredients gave your friend the gift of your company and lovingkindness. The “what” you do is useful, the “how”, and mindfulness about the import of even such apparently banal things as a box of jello (that carry an emotional weight far beyond the dry ounces) is that much more important.

    I am copying this to my journal because I fear I will need it in a few years. Thank you.

    Anything out of the pantry is almost always a combination of soup, macaroni, rice, and beans. We made a hella chili that way, once, during a blackout.Now its an instant meal when no one feels like cooking.

  35. 35.

    seaboogie

    @BruceFromOhio: Since you (and everyone but me) has it figured out, how exactly do you do a block quote on FYWP here at BJ? I went to the FYWP site, but only got more confused. Guidelines by keystroke would be most appreciated. Thank you.

  36. 36.

    WaterGirl

    @efgoldman: I did some research before I bought mine in 2012. I have no idea whether it’s the best one out there, but I have been really happy with mine.

    http://www.amazon.com/gp/product/B00067REBU?psc=1&redirect=true&ref_=oh_aui_search_detailpage

    edit: I got a Breville countertop oven recently and I am so pleased with it – best I have ever seen or used – that I made a mental note that the next time I need to get a kitchen appliance, I will see what they have available.

  37. 37.

    Steeplejack

    @seaboogie:

    You don’t say what platform you are using (computer, tablet, cell phone), but the process is almost the same on all of them.

    The easiest way to do a blockquote:

    1. Put the text that you want blockquoted into your comment, either by typing it or by copying it from the original source.

    2. Highlight that block of text.

    3. Press the “Quote” tab that appears just above the comment entry box.

    What you will end up with is the block of text preceded by

    <blockquote>

    and followed by

    </blockquote>

    You may enter those codes manually instead, if you want. Note that the closing one is different from the first one.

    ETA: Let me know if you have problems with the “highlight the text” part.

  39. 39.

    Steeplejack

    @efgoldman:

    Instead of putting in the < angle bracket, which tells the FYWP HTML interpreter that what follows is a code to be interpreted until it runs into the matching > closing bracket, you have to use the HTML codes for the brackets so that they don’t trigger “interpretation.”

    < = &lt;
    > = &gt;

    The ampersand in HTML says that what follows (until you hit the semicolon) is code, or a mnemonic, for a character, usually a non-ordinary one. (So “lt” is “less than” and “gt” is “greater than.”)

  40. 40.

    seaboogie

    @Steeplejack: Thank you, Steep, and ef also too….

    I am usually using a laptop because phone comments not worth the fiddle for me, but this still seems rather much more tricky than it should be, especially as I see you all geeking out on this now. Anyway, I shall refer back to your comments when I have occasion to give it a go…muchas gracias!

  42. 42.

    Steeplejack

    @seaboogie:

    Jesus Christ, just highlight the text you want to be blockquoted and then mash the “quote” button right above the comment box. Is that simple enough for you?

    The geekage was optional and can be safely ignored.

  43. 43.

    seaboogie

    Just for fun (and there may be a small quantity of wine involved), I typed in words to the effect of a wagering parlor, a male member, and two version of sustaining the male member’s performance, and find myself in moderation. I am given to understand that all things are good in moderation!

  44. 44.

    seaboogie

    Oh, hello – is this it? Nope – giving it another shot – was looking down below for all things and .

  47. 47.

    Steeplejack

    @seaboogie, @seaboogie:

    Yes, those are both successful blockquotes. Congratulations!

    Pro tip (optional geekery that can be ignored): To make your blockquotes’ line spacing perfect, don’t leave a blank line between the text above your blockquote and the blockquote itself or between the blockquote and any following text.

    it’s not a big deal if you don’t do that, but the line spacing of the first paragraph of your blockquote will be kind of smushed.

  48. 48.

    seaboogie

    Thank you Steep – and I have another “giving it a shot’ comment to you (no entendre, neither single nor double) also stuck in moderation for the moment.

    Thought that the site re-design was going to go live by now, and depending upon what happens, might suggest improvements. The business above the comment panel is not terribly obvious – as in I had never noticed it before and felt like I had to deal with all of the stuff below the comment panel with the s, and that felt way beyond my ken.

  50. 50.

    Steeplejack

    @efgoldman:

    That is true. I didn’t consider it part of my brief to describe every possible way to insert blockquotes in every possible state of FYWP entropy. But now we have covered that, too, so it’s all good!

  52. 52.

    seaboogie

    @efgoldman: @Steeplejack: Well, apparently cluelessness, winsomeness (I’m guessing) and patience wins the day with FYWP, because I typed in all of those bad words, was put in moderation for a little bit, and then those words saw the light of day, without me doing a digital reach-around.

  53. 53.

    Steeplejack

    @seaboogie:

    If a comment goes into moderation, it can be released only by a front-pager. At this hour, I presume Anne Laurie, or possibly an insomniac Betty Cracker, is puttering around in the back room.

  54. 54.

    seaboogie

    @Steeplejack: Aye, I understand, and dog bless our lovely ladies of this night….’tis a heavy crown/nightcap that they do wear, poised at a wearily jaunty angle as they monitor and type fresh threads for us..

    I was a witness – and a bit of a provacateur – the other night when RtR had his meltdown, and I promptly invoked moderation and a ban-hammer. That was some disturbing stuff to witness, and I feel for his wife who is stuck there dealing with him and his stuff that he can no longer vent here. And that was very shortly after Betty Cracker defended allowing our trolls, until they step over a line.

  57. 57.

    Steeplejack

    @seaboogie:

    I do, certainly. I think Omnes does too. But I wouldn’t presume to speak for him.

    ETA: And I’m off. Good night! Will check back in the morning.

  59. 59.

    Tom

    @efgoldman: The brand name is MicroHearth and they work surprisingly well:

    http://www.amazon.com/Microhearth-Grill-Pan-Microwave-Cooking/dp/B004FGAVEK/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1445681275&sr=1-1&keywords=microhearth

    There are limitations compared to a real grill but I can take two frozen fish fillets from freezer to plate in about seven minutes with very little fuss. Since I’m just cooking for two, it works great.

    We also got a programmable multi-cooker:

    http://www.amazon.com/Instant-Pot-IP-DUO60-Programmable-Generation/dp/B00FLYWNYQ/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1445681648&sr=1-1&keywords=multicooker

    It’s pretty handy for putting together one-pot “whatever’s in the pantry” meals. More flexibility than the slow cooker but less capacity.

  61. 61.

    Satby

    @Steeplejack (phone): I have that model, and thanks to Littlebrit got it at a thrift store, but I wish I had a larger model. So I picked up a bigger Breadman at a different thrift store for $2.50 (seriously). The Zorushi set me back $6.
    But if I ever got solvent again they’d totally be worth purchasing new.

  63. 63.

    currants

    Don’t know whether you’ll see this, Tamara, but black rice: amazing.

    It’s slightly sweet and nutty, and makes a great almost-instant desert, once you’ve cooked the rice. It’ll make more than you’d usually use for a single go-round, so keep it in the fridge and the next time it’ll be a quick sweet. (Goes without saying, I guess, but it’s also gluten free and can be made lactose free by using coconut milk instead of cream or half and half or whatever.)

    1) cook rice. In a sauce pan, in a rice cooker, microwave, whatever. 1 c rice to 1 3/4 c water and a bit of salt (I use a little more water to make rice a tiny bit softer. Since this lasts several days for the two of us, I also re-heat in the microwave with a little water before assembling, which accomplishes the same thing).

    To make dessert:

    1) heat rice, if not just-cooked, and place 1/4-1/3 c cooked rice in a small bowl. (Yes, it’s a tiny amount, but it’s just right.)

    2) sprinkle a small bit of sugar on top (or add a little agave nectar on it–I probably wouldn’t use honey or maple syrup because they’re stronger flavors)

    3) add fruit. 2 sliced strawberries/serving, or some sliced mango, or rhubarb (poach it with a little sugar), or whatever fruit you like, preferably something a little tart

    4) add cream/half and half to taste. For texture reasons, I use either heavy cream or coconut milk (if you use the latter, pour contents of the can into a small bowl and whisk until combined, then put in refrigerator until chilled).

    Eat. Accept compliments. :-)

Comments are closed.