View Full Version : basic pantry recipes
im looking for dinner recipes that mainly use basic pantry items so nothing fancy like wine etc. I am not a great cook but i am so sick of having the same old thing so if you could pass on your tried and tested recipes that would be great.
I did see the other post about this topic but those recipes seemed to advanced for me.
Also simple morning tea recipes would be great too.
Depends what's in your pantry.
I am a bit of a foodaholic and have just about every staple for every type of cuisine in my pantry.
This website is good though. You type in four basic ingredients and it spits out recipes you can make using those!
Give it a whirl......
Pantry Recipes (http://recipefinder.ninemsn.com.au/inthepantry/default.aspx)
Heres my basic spag bol recipe too..........:D
500g mince (beef, pork or lamb)
2 cloves garlic
salt and pepper
1 tbs paprika
1 tbs tomato paste
I also add a splash of vinegar, some worcestershire sauce and tobasco for tast but it's up to you what you have
1 can tomato soup
1 can champignons
Saute onion and garlic, add mince and brown, add seasoning and parika and any other flavours you like, mix in tomato paste, tomato soup and champignons (can be replaced with mushrooms if you like, just cook them off with the onion. Simmer for 15 mins and serve over spag!
See how this goes I vary the vegies with what ever I have in stock
Baked Chicken Breast
Skinless Chicken Breast 1 per adult 1/2 for kids
tbs plain flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp of mixed herbs (when I have fresh I use them but handfulls of each - thyme, sage, rosemary)
2 cups chicken stock
1 whole garlic clove
potatoes or sweet potatoes or pumpkin or all
Use a pan that can be transfered to the oven with a lid from the stove top or start this section in a fry pan.
coat chicken breast in flour and spices
heat oil in pan
cut whole clove of garlic in half so you cut through each segment
place garlic in warming oil (not too hot it can burn easily)
when oil is hot place chicken breasts in whole
brown (about 3mins each side)
Add potatoes, sweet potatoes, pumpkin to pan
add 1 cup of chicken stock ( I use white wine when I have a bottle open)
cover and place in 170 degree oven for 30mins
check to see if vegies have softened if not add second cup of stock and cook for further 15mins on 200 degrees.
juices should reduce and can be used drizzled over chicken
serve with green vegies.
I have thrown olives, mushrooms etc in before and made with tinned tomatoes instead of chicken stock basically just go with what is in my pantry.
Make macaroni cheese according to instructions on the box.
When stirring it all together, add some chopped ham (or, some chopped and sautee'd bacon - YUM!)
Or, I have done this for young kids - stir through some vegemite, makes cheesy vegemite macaroni.
Or, stir through a small tin of tuna (can be flavoured tuna, adds even more... flavour...), makes tuna pasta.
My favourite quick meal is a different kind of tuna pasta:
Cook some pasta (shells are best)
Add a tin of tuna.
Add some grated cheese (the more you put in, the more like a "pasta bake" it becomes)
Add some gherkin relish. (You know, gherkos, it comes in a jar)
Put back on the heat and stir together until cheese is melted (or can be put into the microwave until all melted, then stir well.)
Voila! Tuna pasta, which in my opinion is deeelicious (in fact, I think I might go make some right now for myself!!)
a great little cookbook is the woman's weekly 4 fast ingredients. It's one of those little ones you find in the supermarket. It is based on using pantry staples and a max of 4 ingredients you need to buy.
I'm with justcooked though, I love cooking and I love food, so I have a range of staples in my cupboard..Ohh, I have to try that website out
I like that tuna pasta recipe, I think I'd modify it though and use the flavoured tuna in tins, like the tomato and basil flavour.
We always have pitta breads in the freezer and a jar of red pasta sauce in the cupboard, so I can make quick and easy pizzas, you can put anything on a pizza and it tastes good.
Tacos always go down a treat here, but again that depends on what you always have in your pantry (taco mix and shells are always in our cupboards).
PishPash is another good one
This is for 4-6ppl
1 clove garlic
1 diced onion
400g tin tomatos
6-8 potatoes/sweet potatoes
little bit of corn flour to thicken
tin of lentils
I usually use a wok and do this at a high temp...
1. peel and boil the potatoes untill soft
2. Fry the mince and onion and garlic together untill mince is browned, if you want the optional veggies add them now... add the tomatoes and fry untill it reduces.
3. Add the corn flour and a pinch of sugar, soy sauce, salt & pepper to taste. Ment to be gravy like... Simmer untill the remaining steps are done
4. Boil peas
5. turn the potatos into mashed potatos.
layer the mashies on the bottom of the plate, then the mince ontop of that, then the peas, then sprinkle the cheese over the top of it all.
Stirfries are good too...
500g meat sliced thinly
2 garlic cloves
handful of nuts (optional)
sesame/peanut/garlic oil for frying
2tbs soy sauce
2tbs oyster sauce
cornflour for thickening
Frozen stirfry veggies
rice/noodles to serve with
Stirfry the meat with 1/2 the ginger and garlic untill browned, add the cornflour and toss quickly. remove from pan
Add the remaining ginger and garlic and a littlebit of oil ( pref. sesame oil, for the flavour) fry untill just brown, add the nuts and toss untill toasted
Add the veggies and toss untill warmed, add the meat, sugar, soy sauce and oyster sauce. toss untill the sauce is thick and glossy.
and my last one, for now...
Chicken and corn soup...
2xcreamed corn tins
1 lightly beaten egg
1ltr chicken stock
500-600g chicken, sliced
2 tsp ginger
2 tsp garlic
1 can coconut cream (optional)
oil (pref sesame)
1. fry up the chicken, onion, garlic and ginger in the oil, untill chicken is brown
2. add corn, chicken stock and coconut cream.
3. Simmer untill thick (I like it really thick)
4. 5min before serving add the egg
Oh and I just thought of the moroccan orange soup I made the other day...
1tsp ground corriander
pinch mustard seeds
5-6 diced carrots
1/2 diced butternut pumkin
1 diced sweet potato
1 diced onion
1ltr stock (and type)
1. quickly fry the spices in the oil untill their aromas are released
add all the veggies and give a quick fry to coat them in the spices
add the stock and simmer for about 30min
2 servings of your favourite pasta
A goodly teaspoon each of butter and olive oil
2 small cloves of garlic, crushed or grated.
A little fresh basil, if you have it, finely chopped.
Put the pasta on to boil in lots of salted water.
A few minutes before it's done, fry the garlic/basil in the butter/oil over a low heat (it should be bubbling just a little bit, you do NOT want it to brown), until the pasta is finished.
Then just drain the pasta and toss it through.
If you really want to get fancy, sprinkle some parmesan over the top.
Home and hosed - with the best pasta you'll ever eat.
Those vetta 3 minute spirals are fantastic, BTW. Just 75g makes a HUGE bowlful - great if you're dieting. We usually share that much between the two of us, though we do eat quite small meals.
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