Easy pantry recipes for quick, economical meals – Advice Eating

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A well stocked pantry is full of possibilities. With a little imagination, all kinds of dishes are within reach. Whether you’re a Covid-era convert to its beauty or have appreciated the wonders of ambient and frozen food for years, the ability to prepare delicious meals with what you have on hand is a skill everyone should possess.

Sure, you could just crack open a box of mac and cheese or pop a frozen pizza in the oven and call it a day, but pantry cooking can be so much more. That’s why I’ve made it my mission to regularly share pantry-friendly recipes that are quick, economical, and — most importantly — packed with flavor.

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Sometimes that means a quick pasta with flavors that go beyond the simple spaghetti and sauces in the jar. It can also mean exploring a few grocery stores and their ingredients that might be new to you, and using them to make tacos, dumplings, and pasta dishes.

These recipes are designed to work exclusively with non-perishable, frozen, and other long-life ingredients that you can always have on hand to avoid those extra trips to the store.

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The pantry recipes I’ve shared in Voraciously so far are listed below. Bookmark this page and be sure to check back for a new page every month or so.

Pasta with artichokes, capers and toasted breadcrumbs, Above. This pasta is salty thanks to marinated artichokes and capers. It’s topped with seasoned and toasted breadcrumbs for a glorious crunch.

Spam and fried rice with pineapple. Fried rice is a great dish for using almost any ingredient you can think of. This version is a nod to Hawaiian pizza with browned spam cubes and caramelized pineapple.

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Black bean squash stew with noodles. A can of mashed pumpkin adds luxurious richness to this black bean and orzo stew. Whole coriander and cumin seeds provide a welcome surprise when you bite into them, flavor and texture. Add even more crunch by serving with croutons on top.

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Chipotle jackfruit and black bean tacos. Canned chipotle sauce adds tons of flavor—and a decent amount of spiciness—to these vegan jackfruit and black bean tacos. This recipe is as simple as heating the three ingredients together with some spices in a skillet and serving the filling with tortillas and your favorite taco toppings.

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Spicy Peanut Soba Noodles with Green Beans. Hot Take: This peanut sauce can even make shoe leather tasty. Instead of pouring it over your favorite pair of sneakers, toss it out of the freezer with soba noodles and veggies for a quick, filling meal.

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mushroom dumplings. While I love frozen, pre-made dumplings as much as the next person, it can be fun — and still quick enough for a weeknight — to fill and fold them yourself. Canned mushrooms, bamboo shoots, hoisin sauce, and chili garlic sauce make up the filling that goes into frozen dumplings. I recommend looking for hoisin sauce to add to your pantry if you don’t already have it. Otherwise, you can use barbecue sauce with some miso paste or soy sauce instead.

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Pasta with marinara, olives and clams. Pasta with marinara sauce is classic, if simple and a twist. This dish takes it a step further with chopped Kalamata olives, canned clams, whole fennel seeds, and crushed red pepper flakes for a chorus of flavors.

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Polenta with chickpeas and tomatoes. If you’re in the mood for a warm and comforting dish, look no further. Sprinkle with some grated parmesan or pecorino cheese to finish.

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Mushroom, kidney beans and stir-fried rice. This stew is packed with umami thanks to preserved mushrooms, cream of mushroom soup and Worcestershire sauce. Garnish with French’s Crispy Fried Onions for a bit of crunch.

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Corn and cheese oatmeal with crispy hot peppers. Oats don’t have to be limited to sweet dishes, and this corn and cheese oatmeal recipe is just one example of the ingredient’s savory side. Parmesan cheese gives this dish a risotto-like creaminess, and crispy strips of pepperoni add texture and spice.

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