Cooking From Your Well-Stocked Pantry

As promised, today's post is going to include some go-to recipes that I use with ingredients either completely from or almost exclusively from my pantry. 

Let's start with breakfast.

Hot cereal, pancakes/waffles, muffins can come completely from your pantry.  

You're probably wondering how you're supposed to do that, if the recipe calls for eggs or milk.  There are a few ways.  

The first way is including refrigerated staples as part of your pantry inventory.  Part of a well-stocked pantry should (but doesn't have to) include refrigerated staples such as eggs, milk, lemons, carrots, celery.  

But...it doesn't have to because of items like boxed milks, such as soymilk, or any of the various nut milks.  These milks can be used in cooking or baking, cup for cup with regular dairy milk, and they are shelf-stable.  And as far as taste, it is my experience that unless you have a glass of this milk straight, you won't notice the substitution, even in a bowl of cold cereal.

Now let's look at eggs.  I have my own flock of four hens that keep me rich in eggs.  

I will write about them in a future post, but keep in mind backyard eggs are much healthier than any egg from the grocery store.

What if you don't have eggs?  There are two solutions that I know of that are useful in pancakes, waffles, and bake goods.  The first of these is a flaxseed mixture.  The other is a commercial product called Ener-G Egg Replacer.  Lastly, if you don't have eggs, but want "scrambled eggs," crumble tofu to make scrambled tofu.  I am including a recipe below that makes a dish with a taste similar to, but not exactly like, scrambled eggs.

Quinoa and Oats Porridge.   I just made this last week.  I put it in four individual containers and after the initial preparation, had "instant" hot cereal for four mornings in a row.  Quinoa is an ancient grain used hundreds of years ago by the Incas.  Of all the grains, it is the highest in protein, which is why I find this to be a great breakfast. It is high in protein and fiber, and can come completely from your pantry.  This small serving will keep you satisfied until lunchtime.

Here is a Pancake Recipe without eggs that you can use your boxed milks with. 

If you make firm tofu a staple in your fridge, this Scramble Tofu recipe is fantastic.  The picture below is not scrambled eggs.  It's scrambled tofu.  Don't knock it.  I actually liked it very much.

It is also good the next day in a Breakfast Burrito.  Just add chopped breakfast sausage, salsa, and shredded cheese, rolled up in a tortilla and heat. 

Now on to lunch.  First thing that comes to mind is tuna.  

If you have tuna and mayonnaise in your pantry, you can make it.  For those that like tuna, I make a tuna salad that everyone asks me for the recipe. I think the shredded carrot and dill make it special. Here it is:

Tam's Tuna Salad
- 2 cans tuna, drained
Stir in:
- 1 stalk celery chopped in small dice
- 1 carrot, shredded
- salt and pepper
- 1 tsp or a little more, dried dill weed
- 1 Tbsp chopped onion (red or sweet)
Mix in mayonnaise to your liking. Serve.  
Makes 2-3 sandwiches.

Dinner.  I have a pasta recipe that is my first choice for either a quick dinner for family or even for guests that drop by.  I thought I was quite original when I thought it up.  Turns out, everyone has a variation of this recipe.  I discovered that when I found Giada's recipe for Spaghetti with Garlic, Olive Oil, and Red Pepper Flakes, on page 88 of her cookbook, Everyday Italian, by Giada DeLaurentiis.  

My basic recipe is identical to hers but I start with onions sautéed in olive oil.  I then add any these ingredients that I have on hand:  tomatoes (fresh or sun-dried), beans (white or chick peas), a can of tuna or a small chopped anchovy, sliced olives, toasted pignolis (pine nuts), some fresh spinach, arugula, or swiss chard.  The Italian parsley that I use tastes like fresh, but it's usually my homegrown from the previous summer that I chop and freeze.  There are many variations.  Just use what you have on-hand, and use the above recipe as your base.

Lastly, here is a nice winter beverage that you can make from your pantry:  Hot Cocoa.  I use either dairy milk (I prefer raw milk from grass-fed cows, to be explained in a future post) or the boxed milks I keep in my pantry.  I don't make the instant.  I make it from scratch using the recipe that has been around forever and can be found on the side of the Hershey's Cocoa box . 

So, that should get you started with eating out of your pantry.  As I've said in my last post, I am the most creative in my cooking when I challenge myself to cook exclusively from my pantry, without resorting to making a run to the grocery store.  But also remember, I have a core group of staples in my fridge as well, which also helps.  What is your core group of refrigerated staples that always make your grocery list and supplement your pantry?  Mine is cheese, carrots, celery, lemons, my backyard eggs, and raw milk from a local farm.

My next post will be about my backyard chickens and why I keep hens.  Until then, stay warm and enjoy cooking from your pantry. 

My Well-Stocked Pantry

As I write this, the news is flooded with talk of the big winter blizzard slamming the northeast, and photos of empty grocery shelves, because of panicked people stocking up on bread and milk.  Really? Hint:  One can live without bread or milk.  But should you want either without making a run to the grocery store, I have an answer for that.  

One of the things I'm most good at is not going to the grocery store and still making a wonderful meal.  Why is that?  Back-up, baby, back-up.  If you have a well-stocked pantry, you're all set.  In this post, I'm going to go over what you can stock your pantry with in order to always be ready when you have guests that drop by and stay for dinner or for that big winter storm.

If at all possible, it is best to have your pantry located in a cool dry place.  My pantry shelves are located in my basement, similar to this photo:

Here is the list of what you should have on hand for pantry items (preferably organic) that will enable you to serve a nutritious breakfast, lunch, or dinner to your family or guests:

Oils (preferably cold pressed) 
Many times, oil can be used in place of butter, for those times when there is no butter.

- Olive oil (extra virgin would be nice)
- Plus one other oil, choose: Sunflower, Grapeseed, Safflower, or Canola


Spices & Dried Herbs 
Here are some basics spices and herbs.  There are so many wonderful ones, but you can add to this list as you come across recipes that require something else.

- Salt (I use Himalayan Pink and Light Grey Celtic, and mix them,  because of their healthy trace minerals.)
- Black Pepper (I mostly use a peppercorn medley that I get in bulk at my local Italian grocery store in a quality pepper grinder.  But I also keep ground black pepper on hand.)
- Cinnamon
- Nutmeg
- Dry Mustard
- Crushed Red Pepper
- Chili Powder
- Ground Cumin
- Turmeric
- Ground Ginger
- Dill Weed
- Basil
- Oregano
- Rosemary
- Thyme
- Paprika (I love sweet smoked.)

I also keep fresh chopped herbs (Italian Parsley, Cilantro, Basil) from my garden in ziplock bags in the freezer.


Vinegars
Hint:  When a recipe calls for red wine vinegar, I just add a tablespoon or two of whatever dry red (cabernet, merlot, pinot noir, chianti) I have opened to some ACV.
- Apple Cider Vinegar (ACV) (organic, with the "mother," extremely beneficial health-wise, great remedy for many ailments)
- Balsamic Vinegar


Beans & Legumes
A note about beans.  This is a basic listing of beans, but there are many more that you could have on hand.  I buy mine dry because dry beans are much less expensive AND the fiber and protein content is higher than in canned beans, therefore healthier.  I cook a pound of dry beans at one time, then store the cooked beans in one and a half (1.5) cup portions in the freezer.  This method of freezing cooked beans makes them just as quick as canned beans for a fraction of the price.  And get this:  If you add a thumb-size piece of dried kombu (a sea vegetable) to the simmering water, you will decrease their gaseousness, tenderize them, and provide some added calcium, iron, B-vitamins, and trace minerals. 
- Great Northern or any white bean
- Kidney or Pinto 
- Black-Eyed Peas
- Black Beans
- Garbanzo (chick peas)
- Split Peas
- Lentils

Grains
I store these in mason jars.

- Barley
- Bulgur
- Quinoa
- Farro
- Rice: brown, white, arborio, basmati, wild

Canned & Jarred Goods
- Canned Whole Tomatoes (Whole tomatoes can be diced, crush, or pureed, if need be.  This is my first year using my own homegrown canned tomatoes, which taste better and saved me money compared to the best sale price on canned store-bought.  Two bushels yielded me 40 jars, plus a few fresh tomatoes leftover, which I used to make a some homemade marinara, some fresh salsa, and a spicy tomato soup.)
- Tomato Paste, small cans and also in a tube
- Canned Tuna
- Capers
- Sun-Dried Tomatoes
- Artichoke Hearts
- Vegetables (Although I prefer fresh, canned are good to have on hand in a pinch.  I keep these canned veggies in my pantry: corn, peas, green beans, beets, sauerkraut)
- Raw Honey
- Maple Syrup
- Mayonnaise, or you could make your own
- Mustard, Dijon, spicy brown, etc.
- Vanilla Extract
- Chocolate syrup, but I make my own because mine doesn't contain high fructose corn syrup and it only has 4 ingredients.

Dried Goods 
I store most of these items in my cool basement in mason jars.

- Dried Fruits, such as raisins, cranberries, banana chips
- Nuts, raw and/or dry roasted, such as almonds, cashews, walnuts, pine nuts, pecans
- Seeds: flax, pumpkin, sunflower, sesame, chia
- Unbleached All-Purpose White Flour
- Whole Wheat Flour
- Cornmeal
- Oatmeal (rolled and steel-cut)
- Bread Crumbs (I get a large bag from my local bakery for only $1.29. Their breads are amazing, so what could be better than their fresh bread crumbs at such a fantastic price?!?!)
- Baking Powder
- Baking Soda
- Coffee, beans or ground
- Tea, loose or in tea bags, black/oolong/green, etc.
- I make my own vegetable, chicken, and beef (bone) broth and store it in the freezer, but have on hand: a good vegetable broth powder or an all-natural vegetable bouillon cube.
- All-Natural Nut Butters: Peanut, Almond, Cashew, Tahini
- Cocoa
- Tamari Sauce (much healthier than soy sauce)
- Worcestershire Sauce
- Hot Sauce, but you can make your own from scratch
- Pasta, all shapes and sizes: acini de pepe, angel hair, penne, etc.
- Sugar, preferably unrefined such as sucanat
- Brown Sugar
- Active Dry Yeast (Hey, if you really need bread, make it! Here is a great No-Knead Artisan Bread Recipe.


Shelf-Stable Milks
Believe it or not, cow's milk is for baby cows.  So, if you happen to run out of milk, may I suggest you have these boxed UNSWEETENED milks, that don't need refrigeration, on hand for your next recipe or glass of chocolate milk.  There is no taste difference in a recipe; and you'll barely notice the difference in your favorite cereal or chocolate milk:

- Soymilk
- Almond Milk
- Coconut Milk
- Hemp Milk
- Rice Milk
- Evaporated Milk
- Sweetened Condensed Milk
- I've also recently discovered this shelf-stable heavy cream
- And if you really can't live without half & half in your coffee, these are shelf-stable.

Vegetables (no refrigeration needed)
onions
garlic
potatoes
sweet potatoes


And just to round it out, put these basics on your weekly grocery list so that you'll always have them on-hand:

 

Carrots, celery, greens (such as romaine, escarole, arugula, chard, collards), eggs. (My eggs come from my backyard hens.)

Where is the meat?  I love meat.  But I don't actually need it.  If you need meat, then you will have to have it on hand in your freezer.  I tend to keep venison (obtained from the hunters in my life), and other meats I'm able to buy at a good price in my freezer.  If I don't like the price, I refuse to buy it.  There are canned meats out there.  But I'm not that dependent on meat to do that, unless I choose to can and preserve my own.

So, these are my basic pantry items.  I have always been prepared for most any meal without running to the store with the above items I've listed.  You don't have to obtain them all at once, if money is a factor.  But work towards having these items in your pantry.  In my next post, I will give you some recipes, using the pantry foods from this post.

In the meantime, challenge yourself.  How long can you go without running to the store and still make a fantastic meal?  Try it!  It's fun, and the challenge has some delicious results when you're forced to be creative.

Until next time, have a wonderful time in your well-stocked kitchen.  

An Introduction

Hi.  Let me introduce myself.  Tamara ("Tammy").  I had started this blog a couple years ago with a pen name because I wasn't so sure about privacy on the net.  At this point, I own who I am, and I feel more secure in that regard.

This blog is about my journey towards living an intentional life.  Not someone else's version of what my life should be, but the life that I want to live.

In May, 2011, after 25 years in my chosen career, I made the decision to retire just about two months before the age of 50, and jump off this treadmill of working to pay for the stuff that one buys, and then further must pay to maintain.

 I had been reducing debt and reducing stuff since "the bottom fell out."  The "bottom fell out" for me in September, 2008, as it did for many when the economy took a nose-dive.  I lost most all overtime at work and my retirement investments took a substantial hit.  On top of that, the job that I ate, slept, and drank for all these years was making changes that I didn't always agree with. 

It didn't help that I've always known that my specific position in the organization is most appropriate for someone younger and more fit than I had become.  The last couple years before I retired, it became apparent to me that it was time to move on.  I'd given my very best and was proud of my accomplishments on the job, but it was now time to do all those things I wasn't able to do because I was working nights, weekends, and holidays.  For the prior two or so years before that, I'd been working towards insuring my pension was "enough" and that I financed my retirement plan as best I could.  I had decided that my target retirement date would be May, 2013.  But my attitude towards my career had grown sour despite my efforts to remain positive towards it.  Thus, a new retirement date:  June, 2011.  It was scary, but exciting; possibly stupid, but likely almost necessary for my "mind health."

This was a difficult and stressful decision.  I'm one of the few people in this country that still has a pension.  Obviously, if you haven't figured it out, I chose a blue collar government job with a middle-class income.  

The blessing is that I HAD a job.  A lot of people couldn't say that between 2008 and 2011.  Some can't say it now.  But as blessed as I was, I realized that I was becoming increasingly unhappy with my 12-hour workdays and rotating shifts.  It had affected my health and my relationships. I was usually too tired and stressed to socialize at all, so most of my socialization came from socializing with my co-workers while at work, and whom I loved dearly.

So....I chose ME,

instead of the money.  But in order to choose me, I had to change the way I was living.  Getting rid of my credit cards, my cable TV, my home phone....Watching my energy usage and my spending...  Simplifying.  And it felt great.  Three plus years later, I feel more in control of my life and it feels really, really good.

I believe that retirement is about maintaining and not obtaining.  With that in mind, prior to retiring, I devoured books, periodicals, and articles such as Less is More, The Self-Sufficient Life and How to Live it, The Encyclopedia of Country Living, a book about Depression Cooking by Clara Cannucciari and books on backyard chickens, etc.

I've pumped my, now 92-year old, Aunt Grace about our Sicilian heritage, knowing that Sicilians were a poor people that could make fantastic meals from simple and inexpensive ingredients.

 I learned about my family here during the Depression and how they made ends meet--and sometimes not meet.

It made me realize that a simpler form of living was more appropriate for me.  It was less consumeristic, less stressful, and very much happier.  I love my quiet life.

My blog will be about my cooking, my attempts at growing my own food, re-using, re-purposing, recycling. It will be about my commitment towards organics, local foods, and trying to make my home as energy-efficient as possible.  It will be about my backyard hens.  It will be about my rescued dogs and cats. It will be about being a divorced single mother of an adolescent.

And so, the journey begins...