Pantry Dinners

I would enjoy seeing some of your pantry dinners meals that you have created using foods from your pantry. Need to get out of food rut…

This one is cheap, easy, and very tasty.

Peanut Butter Noodles

1 cup creamy natural peanut butter (the natural kind that’s only made with peanuts, a little oil, and salt)
1 cup warm water
½ cup rice vinegar
4 teaspoons sesame oil
4 teaspoons lime juice
4 teaspoons soy sauce
2 teaspoons maple syrup or agave
2 teaspoon sriracha or chili-garlic paste (optional)
16 ounce package spaghetti or other pasta shapes (whole wheat noods are healthier)

Make the peanut sauce: In a large measuring cup or bowl, whisk together the peanut butter and water until it looks creamy—it’ll take a minute or two. Add the rest of the ingredients, except the pasta, and stir until everything is incorporated.
Cook the noodles according to the package directions, strain, and return to the pot. Add half the peanut sauce and mix it into the noodles. Keep adding sauce until it’s nice and creamy. You might end up with extra sauce, which you can add to the leftovers the next day because it tends to absorb into the pasta when stored in the refrigerator. You can also top it with extra sriracha or hot sauce to make it spicier.

This one is cheap, easy, and very tasty.

Peanut Butter Noodles

1 cup creamy natural peanut butter (the natural kind that’s only made with peanuts, a little oil, and salt)
1 cup warm water
½ cup rice vinegar
2 teaspoons sesame oil
2 teaspoons lime juice
2 teaspoons soy sauce
2 teaspoons maple syrup or agave
1 teaspoon sriracha or chili-garlic paste (optional)
16 ounce package spaghetti or other pasta shapes (whole wheat noods are healthier)

Make the peanut sauce: In a large measuring cup or bowl, whisk together the peanut butter and water until it looks creamy—it’ll take a minute or two. Add the rest of the ingredients, except the pasta, and stir until everything is incorporated.
Cook the noodles according to the package directions, strain, and return to the pot. Add half the peanut sauce and mix it into the noodles. Keep adding sauce until it’s nice and creamy. You might end up with extra sauce, which you can add to the leftovers the next day because it tends to absorb into the pasta when stored in the refrigerator. You can also top it with extra sriracha or hot sauce to make it spicier.

That does sound good, thanks for sharing.

Rice with Chickpeas, Herbs, and Sun-Dried Tomatoes

4 tablespoons margarine
1 tablespoon olive oil
2 15-ounce cans chickpeas (garbanzo beans), drained
3-ounce package sun-dried tomatoes, diced
1 tablespoon dried parsley
3-4 cups warm, cooked rice (approximately 2 cups dry—preferably brown basmati, but any rice will work)
½ teaspoon dried basil
½ teaspoon dried oregano
Salt to taste
Ground black pepper to taste

Cook the rice according to directions on the package.
Heat one tablespoon of the butter with the olive oil in a large skillet over medium heat. Add the chickpeas, sun-dried tomatoes, and parley and cook about three minutes.
Add the basil, oregano, salt, and pepper, and sauté 30 seconds. Lower heat and add the rice.
Add the remaining 3 tablespoons of margarine and mix it into the rice. Heat just until the margarine melts and the rice is hot.
NOTE: Pairs well with steamed spinach and garlic toast.

Three-Bean Chili

1 16-ounce can chili beans in spicy broth, undrained
1 16-ounce can black beans, drained
1 16-ounce can kidney beans, drained
1 15-ounce can Mexican-style chopped tomatoes, undrained
¾ cup vegetable broth
1 tablespoon ground cumin
½ teaspoon chili powder
1 large green or red bell pepper (optional)

Combine all the ingredients, except the bell pepper (if using), in a large saucepan. Cover and bring to a boil.

Stir the bell pepper (optional) into the chili, reduce the heat to medium-low, cover, and continue cooking for 10 minutes, stirring occasionally.

I like corn muffins or cornbread on the side and usually have a box of Miracle Maize mix in my cupboard for when I don't have time to make it from scratch.

Penne Puttanesca

2 TBSP olive oil
3 garlic cloves, minced
1 28-ounce can crushed tomatoes
½ cup pitted and sliced black olives
1/2 cup sliced green olives
2 TBSP capers, drained
½ tsp red pepper flakes
1 cup water (optional)
Salt and pepper to taste
1 pound penne pasta
Minced fresh parsley to sprinkle on top (optional)

Heat the oil in a large saucepan over medium heat. Add the garlic and cook for about 30 seconds. Stir in the tomatoes, olives, capers, pepper flakes, and salt and pepper to taste. I usually add up to 1 cup of water to make it a little saucier. Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes.

Meanwhile, cook the pasta.

Add pasta to the sauce and toss gently. Top with parsley, if desired, and serve hot.

This goes really well with garlic bread and a salad.

I have to make a triple batch of this almost weekly because my husband and kids love it so much. It can be used as a side or on a sandwich. It's great for work and school lunches. IDK if celery and onion count as pantry items, but I always have some on hand.

Chickpea Salad

3 TBSP mayonnaise
1 TBSP yellow mustard
1 TBSP agave (or honey, if you’re not vegan)
15-oz. can chickpeas, drained and rinsed
1 or 2 celery ribs
¼ medium red onion, diced
¼ tsp salt
Black pepper, to taste

In a small bowl, combine the mayo, mustard, and agave.
Put the chickpeas in a bowl and mash them with a fork. (I use a food processor because that hurts my hands, but you gotta be careful not to chop them too much that way.)
Add the dressing, celery, red onion, salt, and pepper.

Split Pea Soup

6 cups vegetable broth
2 cups dried green split peas, rinsed
1 medium onion, chopped
1 cup chopped carrots
2 celery ribs, chopped
2 garlic cloves, minced
½ teaspoon marjoram
½ teaspoon ground cumin

In a large saucepan or pot, combine all the ingredients and bring to a boil.
Reduce heat, cover, and simmer for 60-70 minutes, stirring occasionally, until the peas are very tender and disintegrating into a creamy soup.

Great recipes, I'm going to try some of these.