Cooking from the pantry can be a fun challenge and can help you save money on groceries. Here are some tips and recipes to get you started.
With the cost of groceries on the rise, why not save some money (and time) and make the most of what’s already in your pantry? Cooking from the pantry can help eliminate food waste and avoid repetition in your meal rotation. It can also be fun how to use everything in your pantry.
How to use everything from your pantry
Whether you have a well-stocked pantry or not, you can put together some pretty easy meals with whatever you have on hand. Here are some tips to help you get started:
Make soup: Have you ever heard the folk story about the stone soup? In it, villagers each share one ingredient to make a delicious soup. It’s about sharing but it’s a good reminder that soup is versatile. Vegetables, beans, meat – the combinations are endless. Throw them into a pot and boil away.
Get comfortable with substitutions: You have time to find new recipes but you’re missing the ingredients to make them. No problem. Go through each ingredient and see what you can substitute. Switch out a grain for pasta or one vegetable with another. Congratulations, you just invented a new recipe!
Lean into beans and grains: Chances are you have a bag or can of beans in your pantry. And most of us have a few different grains in our cupboard too (rice, pasta, farro, cous cous). These low budget ingredients are easy to include in many recipes. For example, you can add black beans to a breakfast burrito or a bowl of roasted sweet potatoes and rice. For a quick pasta dish, you can toss rigatoni with garlic, olive oil, parmesan and some sauteed greens. Add red-pepper flakes for an extra kick.
Become a mad chef: Take a cue from reality TV cooking shows and host your very own dinner challenge. Pull out several ingredients and make the most creative dinner you can with only those items. This is especially fun if you have kids at home. If it turns out badly, at least you’ll have a laugh.
5 cheap and easy dinner ideas
For some added inspiration, check out these easy dinner ideas. Missing some ingredients? See the second tip above. Let’s get cooking.
1. Tofu with on-hand veggies
preparation time: 20 minutes, plus 3 hours resting time
Cook time: 30 minutes
Makes: 4 servings
Ingredients:
1 package of firm tofu (454 g)
Spices (cayenne, garlic powder or your favourite dried herbs)
1 onion
Any vegetables you have (carrots, zucchini, cherry tomatoes, mushrooms
3 tablespoons of olive oil, divided use
1 can diced tomatoes
Salt and pepper to taste
Rice or rice noodles (optional)
Instructions:
Marinated tofu and a pile of vegetables is comforting and healthy at the same time. Get your tofu ready a few hours in advance so it can marinate.
Cut tofu into squares.
Put some olive oil into a dish and add the tofu with your spices and dried herbs. Place it in the fridge for a few hours.
Once you’re ready to start cooking, heat oil in a large skillet.
Dice onion and sauté until soft and transparent.
Chop vegetables and add them to the skillet. Cook them for a few minutes, until they’re soft. Timing will vary depending on which vegetables you use. Remove them from the skillet and set them aside.
Using the same skillet, fry the tofu until it’s browned on the edges.
Return your reserved vegetables to the pan and heat them through.
Add a can of diced tomatoes and simmer until heated.
2. Easy chana masala
This classic Indian dish is flavourful, filling and surprisingly simple to make.
Preparation time: 15 minutes
Cook time: 30 minutes
Makes: 4 servings
Ingredients:
1 onion, diced
3 cloves of garlic, minced
1 jalapeno pepper, chopped small
1 can of diced tomatoes
2 cans of chickpeas
1 tablespoon of ginger
1 tablespoon cumin
1 tablespoon of coriander
1 teaspoon of turmeric
1 teaspoon of garam masala spice mix
Instructions:
Heat olive oil on medium heat in a large pot.
Sauté diced onions until they are translucent.
Add the garlic, ginger, jalapeno and spices and cook for a few more minutes.
Add the diced tomatoes and chickpeas.
Increase heat and bring to a boil, then reduce the heat to low.
Cover the pot and let it simmer for 15 minutes.
3. Burrito bowls
This is a choose your own adventure of Mexican flavour.
Preparation time: 15 minutes
Cook time: 20 minutes
Makes: 4 servings
Ingredients:
2 cups of chicken, black beans or ground beef
1 teaspoon of paprika
1 tablespoon of chili powder
Lime juice
3 cups of lettuce
4 cups of cooked rice or quinoa
1 can of corn, drained
1 tomato, diced
1 avocado
1 cup of shredded cheese
Salsa
Sour cream
Instructions:
Cook the rice according to package instructions.
Heat a skillet on medium heat with oil and add your protein along with the spices. If it’s chicken, chop it into cubes. Make sure any meat it cooked through.
While your protein is cooking, shred the lettuce into thin slices, drain the can of corn and dice the tomato.
Put out bowls of the protein, lettuce, grain, corn, tomatoes, avocados, cheese, salsa and sour cream. Let everyone assemble their own burrito bowls and enjoy.
4. Veggie burgers
Get your hands messy and make your mouth happy with homemade burgers.
Preparation time: 10 minutes
Cook time: 10 minutes
Makes: 4 burgers
Ingredients:
1 can of black beans, drained and rinsed
Half an onion, diced
1/2 cup of flour
1 large egg
Hamburger buns
Salt, to taste
Any toppings
Instructions:
Mash the black beans into a chunky paste.
Add the onion, flour, egg and salt.
Form the mixture into a paste and shape your burgers.
Heat a skillet with oil and fry them, flipping half-way, until they are golden on the outside.
5. Easy one pot pasta
This pasta recipe is as versatile as your cooking skills, and it includes some vegetables too. Swap penne for whichever noodle is in your pantry.
Preparation time: 10 minutes
Cook time: 15 minutes
Makes: 4 servings
Ingredients:
1 onion
1 clove of garlic
500g of penne pasta
5 cups of soup stock
300g of smoked sausage, sliced or 2 chicken breasts, cooked and diced
1 cup of mozzarella cheese (optional)
3 cups of mushrooms
1 cup spinach
Parmesan cheese, grated
Instructions:
Head a skillet on medium heat with olive oil. Sauté the onion until it’s translucent. Add the garlic and mushrooms and cook until soft.
Add the soup stock and pasta and bring to a boil. Reduce the heat and cover the pot for 10 minutes.
Remove the lid a few minutes before the pasta is done and add the sausage or chicken, stirring in to mix.
Stir in cheese and spinach. Sprinkle with grated parmesan and serve.