Easy Cooking With What You Have On Hand

Maybe you already do it or maybe you’re always intending to do it, but stocking up on pantry essentials makes cooking meals easier all the way around. If you have certain things on hand, you don’t have to run to the store in inclement weather to get food on the table. You can whip up a family dinner with less hassle and you can easily turn a snow day into a fun baking day with the kiddos. Your pantry can be the basis of many meals. If you’re stocked up you’re prepared and being prepared equals less stress.

Black bean soup is just one example of something you can make with pantry essentials. Credit: Adobe Stock

Pantry essentials include pastas, grains, canned goods, baking supplies and spices. Your pantry may vary from your neighbor’s based on your own cooking style and tastes. Here’s a basic pantry list to get you started. And if, for example, you do a lot of Thai cooking or prefer Indian cuisine, be sure and stock up on the dried foods, canned items and spices available in those genres.

Basic Pantry Essentials

Pastas, various shapes & sizes
Grains, such as quinoa, couscous, polenta, etc.
Rice, such as white, brown, arborio, etc.
Dried beans
Oats
Oils, such as olive oil, vegetable oil, sesame oil
Vinegars, such as balsamic, cider, white
Salts: kosher, sea salt, table salt
Black pepper
Spices such as cinnamon, oregano, chili powder, paprika, sesame seeds, ground cumin, etc.
Canned tomatoes
Tomato paste
Canned tuna/salmon
Jarred olives
Salsas, hot sauce
Broths (chicken, veggie, beef)
Canned fruits
Canned vegetables
Bouillon cubes
Jams
Pickles/relishes
Worcestershire sauce/soy sauce/tamari/fish sauce
Mayo/mustard/condiments of your choice
Nuts, Nut Butters, Dried Fruits
Onions
Potatoes
Garlic
Coffee/tea

Baking Supplies

Flours
Sugar and other sweeteners such as maple syrup, honey, molasses
Baking soda
Baking powder
Cornstarch
Cocoa powder
Yeast
Vanilla extract & other extracts you like to use
Unsweetened & semi-sweet chocolate
Evaporated milk

Refrigerator Essentials

Butter
Eggs
Milk/cream
Cheeses
Yogurt
Citrus, such as lemons/limes
Fresh herbs such as cilantro or rosemary

Freezer Essentials

Bacon
Ground beef or ground turkey
Chicken thighs or breasts
Frozen veggies
Frozen fruit/berries

Prep Ahead Ideas

Roast meats ahead of time and keep in fridge for later use.
Make sauces ahead of time and keep in fridge for later use.
Wash, trim, and cut vegetables in batches and store in fridge for later use.
Buy meats on sale and repackage in freezer wrap for later use.
Plan meals a week in advance.
Use leftover dinner entrees for quick lunches.

Pantry Black Bean Soup

Serves 8-10

2 tablespoons vegetable oil
2 carrots, diced small
½ large onion, diced small
½ red bell pepper, diced small
32 ounces chicken broth
32 ounces water
1 tablespoon chicken bouillon
3 tablespoons rough chopped fresh cilantro
Juice of 1 lime
1 tablespoon cumin
1 tablespoon dried oregano
3-4 bay leaves
Pinch kosher salt
Pinch black pepper
4 x 15-ounce cans black beans, rinsed and drained
1 x 15-ounce can fire roasted diced tomatoes (or regular diced tomatoes), undrained
Chopped cilantro, lime wedges, sour cream, for serving, optional

Heat oil over medium heat in large soup pot or Dutch oven. Add carrot, onion and bell pepper and cook until slightly softened, scraping fond from bottom of pot. Add broth, water and bouillon. Stir everything together and bring to a low simmer. Add herbs, spices, salt and pepper. Squeeze lime juice into the pot. Simmer for 15 minutes. Add beans and diced tomatoes. Continue to simmer for another half hour, stirring occasionally.

Remove bay leaves and with immersion blender, pulse soup for about 5 seconds. If you don’t have an immersion blender, you can carefully remove a portion of the soup into a blender or food processor and process until smooth before adding back into soup pot. Or you can leave the soup unblended. Let simmer on low for another 15-30 minutes.

Serve with lime wedges, chopped cilantro and sour cream as desired.