I grew up on a farm with the closest supermarket a 40 minute drive away. As you can imagine, it was a matter of survival that my Mum kept her huge walk-in pantry well stocked.
So I’ve always understood just how helpful a good pantry can be.
These days, even though I’ve lived in cities for ages, I still keep my pantry at the ready for emergencies. Like when I get caught up with work stuff and need to get a healthy dinner on the table pronto! Or when we’ve been away and I don’t feel like fighting my way through traffic and check-outs.
I do love my pantry. It’s a bit nerdy but I must admit, I feel a little bit of domestic pride every time I look inside my pantry at the rows of jars and things.
How about you?
If you feel like you’re NOT making the most of your pantry, here are 3 steps to help you use your pantry as more of the wonderful support system it can be. Plus a little collection of some of my favourite Stonesoup pantry-based recipes.
3 steps for getting more out of your pantry
1. Collect a selection of great pantry-based recipes.
This is the key to getting the most out of your pantry. I’ve included a list below to get you started.
Don’t feel limited to just the dry goods or store cupboard. I consider any ingredient that will keep for more than a few months as a ‘pantry’ ingredient. So I include things like parmesan, tofu and halloumi which all keep in the fridge. Or frozen vegetables.
Go shopping for the ingredients for 2-3 (or more) of your favourite recipes from your collection above. The thing with pantries is they only help you if they contain ingredients that can go together to make a meal.
Next time you need a quick, emergency meal, instead of resorting to pizza, just head home and have some fun whipping up one of your delicious pantry dinners.
It’s that simple.
6 favourite Stonesoup pantry recipes
:: warm chickpea salad
:: addictive green curry of broccoli soup [using frozen broccoli]
:: spaghetti with rosemary & garlic
:: smoky tomato & lentil soup
:: ketchup ‘baked’ beans
:: pea & pesto soup [recipe below]
pea & pesto soup
Frozen peas are seriously one of the best pantry (or freezer) ingredients. I love that they don’t require any prep and can actually taste better than fresh peas.
This is a great ‘pantry’ recipe to have up your sleeve. It’s perfect for nights when you need dinner to be on the table in 10 minutes or less.
500g (1lb) frozen peas
2-4 tablespoons pesto
1. Bring 2 1/2 cups water to the boil in a medium pot.
2. Add peas and cook for 5 minutes, or until the peas are hot and tender.
3. Puree with a stick blender. Stir in a little pesto, taste and add more if desired. Season.
vegan / dairy-free – either replace the pesto with a large handful of torn basil leaves or use a vegan pesto like this Sicilian nut pesto.
no pesto? – the peas on their own make a really lovely pure soup. Or add in a few handfuls of grated parmesan.
pesto-lovers – if you are using good quality home made pesto, you might like to serve with a big dollop of pesto on top.
richer – add in a few tablespoon of butter when pureeing the soup.
video version of the recipe
Keen to discover more about my simple system for taking the pain out of getting healthy dinners on the table?
This Friday, I’m going to be releasing a new FREE mini eCookbook called ‘The 5 Pillar Map for Quick & Healthy Dinners’. It contains my 2 step simple system for getting healthy dinners on the table when you come home from a long day and don’t have the energy or the will to cook.
Or CLICK HERE to enter your info and grab your copy of ‘The 5 Pillars of Quick & Easy Healthy Dinners’… It’s FREE!