What are your favorite "straight from the pantry" recipes?

[Beth Y]

Okay, it is 3:45 and I have no idea what I am making for dinner. I really don't want to go to the store again this week (I know, I should plan better) but I do have a WELL STOCKED pantry...my friends call it the Y2K pantry. So, I thought I would call on ya'll to see what recipes, preferable from CL, which ya'll rely on that you know you can prepare straight from your pantry. (This includes some veggies, such as onions, garlic, lettuce) and most cheeses, oils, etc, just no obscure fresh veggies, cheese, etc) Thanks.

[Susan]

How about the Instant Black Bean Soup from the Oct. '99 Cooking Light:

Prep time: 3 minutes
Cooking time: 17 minutes
Try serving this with toated tortilla wedges

2 (15 oz) cans no-salt added black beans, undrained {I just use the regular Goya black beans}
1/2 cup bottled salsa {I use the regular Pace-hot}
1 tbsp. chili powder
1 (16 oz) can chicken broth
1/2 cup (2 oz) shredded cheddar cheese
5 tbsp. sour cream
5 tbsp. minced green onions
2 1/2 tbsp. chopped fresh cilantro {I usually use the dry cilantro and add it to the pot}

Place beans and their liquid in a medium saucepan; partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder, and broth. Bring to a boil. Ladle soup into bowls; top with cheese, sour cream, onions, and cilantro.

Yield: 5 servings (serving size=one cup soup, 1 1/2 tbsp. cheese, 1 tbsp. onion, and 1 1/2 tsp. cilantro)

Delicious!!

~~Susan~~

[CATHIEA]

How about spaghetti with clam sauce? CL has several, but my FAVORITE (in case you invite me over), is the Farmstand or Farmer's Market Clam Sauce from a couple of years ago. Carrots, onions, peppers garlic, tomatoes, basil and oregano (I think) and canned clams. YUM! Also, CL had a tomato soup with canned tomatoes and balsamic vingear from 2 years ago that really rocks.
CathieA

[beejayw1]

How about Tarascan soup? This was in the 1998 cookbook. As I recall (I make it a lot) it goes thusly:

in 2 Tbs olive oil saute:
1 med onion, chopped
5 cloves garlic, chopped
cook 3 minutes.

Add:
1 28 oz can diced tomatoes
cook 5 more minutes

Add:
2 14 oz cans undrained pinto or kidney or black beans
1 tsp chili (I use about a tablespoon)
1 tsp cumin (ditto)
4 or 5 dashes hot sauce
1 can low salt low fat chicken broth

Cook 18 minutes at medium simmer; serve in bowls with baked tortilla chips and grated lowfat monterey jack cheese.

It's even better if it sits overnight.

[This message has been edited by beejayw1 (edited 07-31-2000).]

[Denise]

Cathiea- Just thought I'd tell you: You posted this clam sauce recipe on the old board and I love it!! It is now a regular for me. Thanks!!

Stuffed bell peppers are also a pantry meal for me. I just throw in whatever I've got.

Bbq pork chops from Jan 00 as well. I almost always have pork chops in the freezer and the rest of the recipe is staples (brown sugar, ketchup, garlic salt, ...)

[CrystalB]

CathieA-
If you have Mastercook, would you mind posting those recipes?
Thanks.

[Beth Y]

I must have been in a panic to get my post typed that I forgot to list MY favorite pantry recipes! My absolute favorite is the Quick and Easy Pasta Sauce. It is in the recipe search thingy on this site. It is VERY easy and good. Also, you add a couple more ingredients and turn in into Puttanesca, Vodka, Arrabiata, etc. Our favorite is Puttanesca. They are all on the website.

CathieA, I also rely on the Parmesan Clam Sauce, from an article a while back where they used eggs to thicken pasta sauces. It is very good and easy too. I second Crystal's request for the Farmstand sauce. Sounds great and I don't think I clipped it.

[Angelina]

My favorite is one of my childhood's most loved dishes..my mother used to make it for me and my brother when she was probably short of ideas, and yet it's very popular in the town where I come from. Here we go...

PASTA WITH PEAS
(ok, so I never measured it!! http://www.cookinglight.com/bbs/tongue.gif )
some chopped onion
olive oil
water
1 box of frozen peas
pasta (like medium or small shells)
1 egg
pecorino or parmesan cheese

Cook the onions in the oil, add the water and the peas, salt to taste, and let it simmer while you boil the water for the pasta. Keep it simmering as long as you want while the pasta cooks and then drain the pasta. Beat the egg in a bowl and then dump it in the peas..swirl it around so that it cooks and add some cheese. Put together the pasta and the peas, sprinkle some more cheese and enjoy!!

Ok, ok, so they will never hire me to write recipes...their loss!

[This message has been edited by Angelina (edited 08-02-2000).]

[BethH]

This is my favorite "Yikes, I don't have anything to make" pantry dinner...

Its from Jolie Warner's book No Cook Pasta Sauces and I make it at least once every two weeks, if not every week. I made some changes to it to make it a bit lighter so, here is her recipe with my changes...

Tuna, Lemon and Caper Pasta

Start water for pasta heating while you open a can of imported italian tuna in olive oil (don't use the water-packed-chicken-of-the-sea-stuff or this won't be nearly as good--I drain off about 1/2 the oil when I make it.)
Put tuna in a large bowl, add salt and pepper to taste
Add the zest and juice of one lemon
Add two or three (however much garlic you like) cloves of garlic, crushed
Add two tablespoons capers, drained
Then, and this is optional but delicious, I always add about 6 pitted, chopped Kalamata olives and mix together
Once the water is boiling, add pasta (spirals or similar shape that will catch the sauce, I use radittore) and cook according to directions
Add hot, cooked pasta to the bowl with the tuna mixture and toss

All done and it only takes as long as it does to cook pasta. I love it! http://www.cookinglight.com/bbs/smile.gif

I'd love to hear some more pantry supper ideas--I'm always on the lookout for quick, light suppers I can throw together at the last minute!

[Beth Y]

Okay, Angelina, I am going to have to ask you to be a bit more specific about the water. How much? Do you add enough to cover the peas? Or just a little? If you could estimate for me, that would be great. Otherwise, I am okay. We are big pea people, so this should be good. Thanks.

[CATHIEA]

Crystal & Beth- Here is the recipe for Farmers' Market Pasta With Clam Sauce. It is from July/August 1996.

2 (6 1/2 ounce) cans chopped clams, undrained
1 Tbl olive oil
1/2 c minced fresh onion
1/2 cup mined carrot
6 garlic cloves, minced
2 c chopped tomato
1/2 c chopped red bell
1/2 tsp salt
1/2 tsp pepper
1/4-1/2 tsp dried crushed red pepper
1/2 c chopped fresh parsley
5 c hot cooked fettuchini (10 oz uncooked)

Drain clams, reserving 1 c clam juice and set aside.
Heat oil in large nonstick skillet over medium-high heat until hot. Add minced onion, carrot and garlic and saute 3 minutes. Add reserved clam juice, tomato, bell pepper, salt and both dried peppers. Bring to boil; reduce heat and simmer 20 minutes until slightly thick. Remove from heat and stir in clams and parsley.
Serve over a bed of fettuchini.
4 servings (3/4 c sauce and 1 1/4 c pasta). Calories 463, fiber 5.5g, fat 6.9 g.

The magazine suggested serving this with focaccia breat, tossed green salad and biscotti with lemon sorbet. Sigh. It's soooo good.

CathieA

[CrystalB]

Thanks CathieA!!! It sounds amazing!

[PrincessT]

My favorite "from the pantry" dinner is goulash (ok, not very lowfat). It takes:

1 lb ground beef
2 cans tomato sauce
1 can corn, drained
1 box prepared Mac-N-Cheese
onion
garlic

Saute the onion and garlic in a little oil, add the ground beef. When it is done, drain and rinse the beef and onions, add tomato sauce, corn and Mac-N-Cheese.

This is one of my childhood favorites. You can put other kinds of veggies in if you want. We usually have this with fried potates and it's great.

Enjoy. Tamara

[This message has been edited by PrincessT (edited 08-03-2000).]