Comments on: Build a Healthy Pantry

By: Marisa

Marisa — Tue, 19 Jan 2010 19:07:15 +0000

Amazed that you all can keep dried mushrooms on hand! We always eat ours up so fast. I need to go about stockpiling couscous/bulgar…

By: Lia Huber

Lia Huber — Sun, 17 Jan 2010 03:46:35 +0000

I am so going to try that caper idea! Love it.

By: Cheryl Sternman Rule

Cheryl Sternman Rule — Sat, 16 Jan 2010 01:14:27 +0000

I’m a big fan of jarred capers, olives, and sun-dried tomatoes. I love that they’re shelf-stable, and that little note of sour brininess really provides a welcome complexity to all kinds of dishes. Even something as simple as a bowl of roasted winter vegetables gets a lift from something briny. You can toss some capers right on the sheet pan with your veggies and they’ll almost crisp up.

By: Christopher Huber

Christopher Huber — Fri, 15 Jan 2010 04:29:33 +0000

And, I had it for leftover, leftover. I heated it up at work and everyone wanted to know what it was! Another unexpected delight of making something from nothing… love that perspective, Jacqueline.

By: mountainrn

mountainrn — Thu, 14 Jan 2010 07:33:37 +0000

Great ideas – I have a big walk-in pantry that used to be a closet in the little tiny dining room (about the size of a breakfast nook – these old houses). My husband pulled everything out and built the pantry for me and I love having it well stocked. I use veggie broth – but I’ll try that mushroom broth idea. Have to try that ragout recipe too . .. oh and I never answered your question about Kurt’s wild rice dish – yes, it turned out great and wasn’t too watery.

By: Lia Huber

Lia Huber — Wed, 13 Jan 2010 21:00:25 +0000

Sarah . . . Good for you! My latest concoction was a “clean out the fridge” fried rice last night that was really delish. Amazing how all those odds and ends can really come together into something scrumptious. Mushroom stock wise, I’d first make the one we have here on the site and freeze them in muffin tins. But for the boxed versions, I like the Pacific organic brand.

Jackie . . . Oh yea, there’s a whole other one of these in the future on freezer foods . . .

By: Jacqueline Church

Jacqueline Church — Wed, 13 Jan 2010 19:18:03 +0000

Great post. I love the feeling of producing “something from nothing.” You’re so right about vinegars, too. That touch of acid at the end of many dishes adds such brightness. I love sherry vinegar, and fig vinegar. Also, the citrus pressed oils, like Pasolivo — divine.

Two favorite pantry meals are pasta with a tomato paste, garlic, almond, parsley pesto and risotto. Canned or jarred artichoke hearts, dried mushrooms or frozen peas are usually on hand.

By: sarah henry

sarah henry — Wed, 13 Jan 2010 07:26:05 +0000

Hi Lia,

Read this on a night when I almost stopped for pizza (gourmet, great cheese & veg, but still, it’s only Tuesday), ’cause I was feeling exhausted and overwhelmed.

Then did the mental pantry checklist and realized I could whip something up out of nothing. Tofu. Sweet, short grain brown rice. Veggies already roasted. Bit of ginger, some citrus peel, currants, tamari, green onions, and whatever else we could rustle up and we had ourselves a meal. Thanks for the reminder.

Going to try your mushroom stock suggestion — any brands you favor — and this bean & kale dish sans sausages some time soon. Love a one-pot wonder like this for a mid-week fix.