Looking at a full pantry is like looking into a full closet of clothes – So many options and you are not sure where to start.
We hear you and we are here for you! Here are some of our favorite ways to use your pantry essentials!
BEANS AND LENTILS:
Look further than the common salad for these protein packed kitchen stars! Beans and lentils can be transformed into veggie burgers, add a new level to your next pasta night, or be the start of an epic bowl of chili! See the end of the article for our Chili Recipe!
RICE:
Yes steamed is always the win-all-be-all for this panty must have but remember rice is a foundation food! From fried rice, to a noodle replacement in a classic chicken soup, or even enjoy as a dessert with coconut mango sticky rice or rice pudding.
PASTA:
We truly can’t think of enough uses for everyone’s favorite shapely starch! Go classic with spaghetti and meatballs or get creative with dishes like beef stroganoff, stuffed pasta shells, and lasagna – we’re talking layers of possibility here! Click Here For a Spaghetti Recipe
FLOUR:
The options are really endless with this one! Breads, cookies, muffins, cupcakes, pies, coffee cake, even cake pops! We see your endless food inspiration boards! – Now is the time to try out that recipe you’ve had your eye on.
CANNED VEGGIES:
Sure canned veggies are great on their own but they can really add a new flavor layer to your favorite dishes! Try adding stir fried corn and peas to your next bowl of ramen or even add corn and tomatoes to your quesadilla or plate of nachos! Click Here For a Corn Salad Recipe
TUNA:
Let’s elevate this king of the sea higher than the next spread on your sandwich! Add tuna to your mac and cheese for a protein punch, instead of crab cakes try tuna cakes, and if you must make tuna salad, stuff an avocado for a healthy quick snack!
Vegetarian Pantry Chili
Servings: About 6
What you will need:
- 1 (16 ounce) can pinto beans
- 1 (16 ounce) can chili beans (do not drain, your choice of mild, med or hot)
- 1 (16 ounce) can of diced tomatoes
- 3 tablespoons of dried onion flakes or 3 tablespoons of onion powder, or to taste
- 2 teaspoons of chili powder, or to taste
- 1 teaspoon of cumin
- 1⁄2 teaspoon of cayenne pepper (optional)
- 1⁄2 teaspoon of freshly cracked pepper, or to taste
- 1⁄2 teaspoon of fresh garlic
- 1⁄2 teaspoon sea salt, or to taste
- 1 -2 cups of water
Instructions:
- Combine all ingredients, except water, in a large stock pot.
- Add your 1-2 cups of water based on how thin you would like your chili to be. We recommend 1 1⁄2 cups of water.
- Bring all the ingredients in the pot to a rolling boil, reduce the heat and set to simmer for approximately 30 minutes.
