Pantry Recipes Part 2

I heard from many of you after “Pantry Recipes Part 1” – so here we are with Part 2. It’s nice to know I’m not alone in needing kitchen inspiration ideas right now! I continue to lean more heavily on my pantry to allow for less trips to the store, and have been researching or crafting recipes in my spare time. Here are more of my favorite quick pantry recipes for creative cooking at home. 

Baked Feta with Naan

Adapted From Love and Lemons

Ingredients

Filling:

• 2 tablespoons Extra Virgin olive oil, more for drizzling
• 1 teaspoon cumin seeds (I only had fennel seeds so I used those)
• 1 bunch kale, stems removed and torn into bite sized pieces (I used frozen organic chopped kale)
• 2 cups tomato or marinara sauce
• 1 ½ cups cooked chickpeas, drained and rinsed
• 1 tablespoon fresh lemon juice, plus wedges for serving
• 1 block of feta, cut into ¼-inch planks
• Kosher salt and freshly ground black pepper, to taste
• Red pepper flakes, to taste
• Warm pita, baguette, or naan, for serving (I used frozen naan)

Instructions

1. Preheat the oven to 350°F.
2. Heat a 10 or 12-inch oven-safe skillet over medium heat and add the oil. Add the cumin seeds and let them sizzle gently for a minute or two. Add the kale in batches, letting each handful shrink and wilt before adding the next.
3. When the last of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and ½ cup water. Stir and let it come to a simmer.
4. Nestle the feta slices into the sauce and sprinkle with freshly ground black pepper. Slide the skillet into the oven and bake until the feta has softened, about 15 minutes. Drizzle with olive oil and a pinch of red pepper flakes and serve with warm pita and lemon wedges. Season with salt and pepper.

Toast with Marinated White Beans & Olive Oil

Ingredients

• 2 15-ounce cans white beans, drained and rinsed
• 6 tablespoons Extra Virgin olive oil, more for drizzling
• 2 tablespoons red wine vinegar
• 1 lemon, juiced
• 2 tablespoons chopped fresh basil and/or fresh parsley, if you have it
• 2 teaspoons honey
• 2 garlic cloves minced
• ¼ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes
• 2 ounces feta cheese, crumbled (optioonal)
• 3 radishes, sliced very thinly
• Kosher salt and freshly ground black pepper, to taste
• Sliced radish, for garnish
• Your favorite bread, for serving
• Arugula, optional

Instructions

1. Place the beans in a large bowl. In a small bowl, whisk together the oil, vinegar, lemon juice, herbs, honey, garlic, herbs, salt, pepper and red pepper flakes. Pour over the beans. Stir in the feta cheese. Cover the bowl in plastic wrap and stick it in the fridge for at least 30 minutes. It will have the most flavor that way – but you can eat it right away!
2. To make the olive oil toasts, liberally drizzle your favorite bread with olive oil. Heat a skillet over medium heat and add the bread to the skillet once hot. Toast until each side is golden brown and crunchy. Serve the beans on top of the toasts. Top with radish, and mix in some arugula, if desired!

Note – if you are not a fan of bread, just serve all other ingredients over a bed of arugula – delicious!

Linguine with Carrot, Tomato & Kale

Adapted From Love and Lemons

Instructions

• 1 tablespoon Extra Virgin olive oil
• 1 medium shallot or small onion, chopped
• 1 ½ cups chopped carrots
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• ¼ cup dry white wine
• 1 tablespoon balsamic vinegar
• 1 can diced tomatoes
• 4 ounces linguine pasta (or similar)
• 2 cups chopped kale leaves (I used frozen organic chopped kale)
• ½ cup cannellini beans
• 2 teaspoons capers
• Kosher salt and freshly ground black pepper, to taste
• Grated Parmesan cheese

Ingredients

1. In a large pot, heat the olive oil over medium heat. Add the shallot and a pinch of salt and pepper and cook until soft, about 2 minutes. Add the carrots, garlic, oregano, red pepper flakes, and another few pinches of salt. Let cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.
2. Add the white wine. Stir and let the wine cook off until it’s nearly evaporated, about 30 seconds. Add the balsamic vinegar and tomatoes. Cover and reduce the heat to a simmer. Cook until the carrots are tender, about 15 minutes.
3. Meanwhile, bring a medium pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain the pasta.
4. Stir the chopped kale into the sauce and let it wilt down, about 1 minute. Add the pasta, cannellini beans, pine nuts, and capers to combine. Season to taste with salt and pepper and serve with freshly grated Parmesan cheese.

Sweet Potato and Black Bean Tacos

Adapted From The Kitchin

Ingredients

• 1 large sweet potato, cut into ½-inch chunks
• 2 tablespoons Extra Virgin olive oil
• ½ large white or yellow onion, finely chopped
• 2 teaspoons chili powder
• ½ teaspoon ground cumin
• 1 (15-ounce) can black beans, drained and rinsed
• ¼ cup water
• ¼ cup chopped fresh cilantro
• Tortillas
• Kosher salt and freshly ground black pepper, to taste

For serving, all optional:

• Avocado
• Crumbled cotija or feta cheese
• Lime wedges

Instructions

1. Heat oven to 425°F. Wrap tortillas completely in the foil, set aside.
2. Place the sweet potatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine and spread into a single layer. Roast for 10 minutes, then add the foil packet of tortillas in the oven. Continue to roast until the sweet potatoes are browned and tender and the tortillas are warm, about 10 minutes more.
3. In the meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. Stir in the chili powder, cumin, and remaining ½ teaspoon salt. Add the beans and water.
4. Cover the pan and reduce the heat to maintain a simmer. If there’s any remaining water in the pan, simmer uncovered until evaporated.
5. Add the roasted sweet potatoes and cilantro to the black beans and gently toss to combine. Fill the tortillas with the black bean mixture and top with avocado and cheese, if using. Serve with fresh lime, if desired.

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A Few Other Pantry Recipe Tips:

1. Don’t Forget About Sandwiches

Sandwiches are anytime food. Gather a little bit of this and that from the fridge — leftover cooked chicken or steak, cheese, lettuce, that wrapped up half of a tomato, spicy mustard — pile it between two slices of bread, onto a crisp leaf of lettuce or a grain-free tortilla and it’s dinner. It’s a great way to take care of those lingering bits in the fridge. If you want dinner to be warm, turn it into a toasted sandwich by sliding it onto a hot skillet for a few minutes, flipping it once or twice. Don’t be afraid to think outside the box: Things like leftover roasted vegetables or hummus make for a good sandwich, too.

2. Eat Breakfast for Dinner

There are some people who like to make pancakes or waffles for dinner on occasion but when we’re talking about a quick and healthy breakfast-for-dinner scenario I prefer the savory side of things. Egg scrambles, in particular, are a quick and easy favorite. I often have a clamshell of arugula or baby spinach in my fridge, so at a minimum, I’ll toss a handful into my scrambled egg to wilt and add some green. If I have other odds and ends, like a jar of pesto or salsa, I’ll add that too.

3. Build a Snack Board

I am a big fan of these sort of clean-out-the-fridge dinners. When it seems like you have nothing really to assemble into a meal, grab your nicest platter or cutting board. Then go dig around in your kitchen. Pull out extra cheeses, jellies, pickled vegetables, nuts and seeds, the half-eaten loaf of sourdough. Cut up that cucumber or head of broccoli, or just slice up an apple or two. Lay all these things onto said platter or board and suddenly you have quite a feast in a matter of minutes without actually cooking a thing.

Happy sheltering in!
xx—BB