I’ve been grappling with many topics in my head and trying to decide what to write about next. What came to me this morning was spurred by a column I read in the NY Times Food Section. The creator of From the Pantry, has decided to end the series which was created to help home cooks use what is in their pantries and turn those ingredients into fabulous, tasty meals. The column was created during the height of the Covid-19 Pandemic, when ingredients seemed to be scarce due to panic. I applaud her having created this column with its easy, readily accessible ingredients. I don’t want to seem overly critical, but we are still in the middle of a Pandemic and people are still at home and not dining out as much as they could or would pre-pandemic. She says that people are now dining out more — I am paraphrasing, and not in as much of a panic to stock their pantries. Here’s where I differ. And by the way, I will address dining out in another post but, right now I’d like to focus on cooking at home.
Cooking from our Pantries, Freezers, Fridges, what I call #PantryCooking #Freezercooking and #RefrigeratorCooking, is more important now than ever. Parents are stuck at home with their children, who are “going to school” virtually from their homes. Workers are stuck at home because they cannot go back to their offices, which have not yet opened up. From the Pantry’s creator says “cooking 3 meals a day is not as daunting as it once was” well tell that to the parent who has to make breakfast, lunch and dinner for the whole family every day, do their own professional job and supervise their child’s schooling. That parent doesn’t have time to shop every day for food. As I’ve mentioned in previous blog posts, my parents always kept a stocked pantry. Maybe they feared armageddon was coming, or it was a cultural thing or just a smart thing, but I too have a stocked pantry and not just out of Pandemic Fear. I don’t want to keep shopping! So I shop in my pantry. I live in the burbs and am lucky to have plenty of space — don’t judge!
As always I like to incorporate some of my recipes and food pictures. One night I looked in the freezer and saw that I had lamb chops so they became the inspiration for a dinner. I looked in the pantry and had some tandoori spices (you can use some cumin and coriander and paprika too) so I rubbed that over the lamb and then pan fried them — simple. I looked in the fridge and saw some carrots so I coated them in cumin and olive oil and roasted them — easy. Next I had some tahini and pine nuts in the pantry, mixed with a bit of lemon juice and put that over the carrots — yum. Finally there was some cauliflower that needed to be cooked so I mixed it with some cheddar and heavy cream and boom an easy gratin. All items were in the fridge and or pantry. Leftovers the next day were reimagined into tacos. I had some tortillas in the fridge, and made taziki sauce with cucumbers and yogurt, and topped all with feta crumbles and olives from the fridge — dinner reimagined.
I mention cooking with beans above and one of my favorite meals is actually made with a can of white beans — a pantry staple. Simple, chop an onion; onions are a pantry staple, cook in some olive oil, add some garlic and tomatoes and a can of white beans. Season with hot red pepper, salt and pepper and basil if you have it, cook for about half an hour until the beans are soft, keep adding olive oil to taste and keep it moist. To accompany the beans, I cooked shrimp that I had in the freezer in a simple lemon and butter sauce with a touch of leftover rose wine and boom you have shrimp scampi. An easy meal made with pantry items. And the next day, I used the leftover beans, added some chicken stock and a handful of spinach from the fridge and had a fantastic soup for lunch.
Soon most will not be able to dine outside; it will be too cold. Our kids will still be home and most of us will still be working remotely so we will have to keep planning 3 meals a day for home consumption. With our lives having shifted home I think it’s more important than ever to find ways to make ourselves comfortable and easy. So many people today are either unemployed or underemployed therefor, helping them find ways to use what they have already is still very relevant. We’ve pivoted inside and have had to adapt. In fact I think that for many, being home is more stressful than before, with more demands, and we must find ways to make our lives easier. So here’s to all the home cooks, I toast you! And remember to look in your pantry, fridge and freezer, there are meals waiting to happen. The meals don’t have to be fancy or made with many ingredients; it just takes time and planning!