10 Little Things To Have On Hand

Well-Stocked.
Photo:  Kelly Hughes

Shocking as it may seem, it's raining. Again. I bought some seeds yesterday but unless things change drastically, and the dismal grey as far as the eye can see somehow disperses,  there's no way I'm going to get out to plant them today. Besides, traipsing about the beds when it is wet compacts the soil and spreads diseases around.  So it's a good day to stay inside and have a look at the pantry.


On Saturday I attended a get-together of some old friends from high school.  Over a beer (or was it two?) I had a conversation with a very busy and inspiring lady.  She and her partner both work, and have two beautiful boys, one of which faces a host of physical challenges that see his parents outlaying more time and energy in one day than most of us do in a month.  I liked that she laughed when she talked about cooking at their house,  and that she made no apologies for a previous night's dinner of pigs in a blanket!  And why should she? Cooking from scratch can be intimidating and difficult when you have lots of time to devote to it.  Having a background in food and planning really helps in my own life (it's busy, but nothing like hers), but for many people, cooking from scratch is just another job in the day's long list.


Over the years I have found one thing that really helps me is to always have certain foods on hand.  You already know what your family likes to eat. In our house, I have a go-to list of about 25 recipes that are always in the back of my mind, and my pantry (and fridge, and freezer) reflects that.  (All these recipes will be available in an upcoming cookbook-stay tuned!))


The key is to look at what you like to eat, identify those items you keep running to the store to get, or those that need some advance preparation, and put those aside.  With everything on hand, cooking from scratch doesn't seem so hard anymore.


10 Little Ingredients To Have On Hand To Make Cooking Easy and Relatively Painless and Maybe Even Fun


1.  Chickpeas.  Canned, or if you buy dried (way more economical, and less salt) cook them and freeze in 2 cup portions.  Hummus with torn pitas or veggies makes an easy after school snack.  Spread it on wraps and top with veggies for lunch.  Add chickpeas to pasta for instant protein.  Make 30 Minute Tomato Chickpea Soup for dinner.  Put them on a green salad or in a pasta salad.  


2.  10"Wraps or Tortillas.   Scramble some eggs, brown a leftover cooked potato and wrap with cheese and salsa for breakfast burritos.  Saute some mushrooms and leeks and fold with some old cheddar for quesadillas. Spread with peanut butter and wrap a banana, then slice for an after-school snack.  Spread with hummus, or pesto mayo, add sliced cucumbers, tomato, shredded carrots, and sprouts for a yummy lunch. I always keep two packages on hand.  Freezes well.


3.  Canned Tomatoes.  Ok, I can my own, but you don't have to.  Buy a case of 12, good-quality whole tomatoes (not diced or pureed).  Use to make a large batch of for No-Dice Oven Roasted Tomato Sauce.  Make Tomato Chickpea Soup.  Roast whole and use as a side dish with Kelly's Killer Mac and Cheese. Make Chickpea Chili.  Chop a can and quickly cook with lots of garlic and olive oil, a handful of chopped greens (see below) and toss with cooked pasta or white beans, top with shaved Parmesan.  Making a big batch of the No-Dice Tomato Sauce, above, and freezing gives you options too, for pizza or pasta or chicken/eggplant Parmesan when you're in a hurry.


4.  Plain yogurt.  Mediterrano brand by Liberte is my favourite.  I buy full-fat,  but then we don't eat meat so I'm ok with that.  Instead of buying sour cream or buttermilk, I just buy yogurt and use it interchangeably. Top with some granola and honey for a quick breakfast.  Mix with tahini and use as a spread on the wraps, or in falafel.  Stir in chopped parsley, salt, pepper, and lemon juice as a quick sauce for baked fish.  Put in the blender with some fresh or frozen fruit for breakfast smoothies.  Use for baking, in muffins, and Lemon Yogurt Loaf Cake, or in pancakes. Strain overnight and stir in fresh herbs, chopped garlic, salt, and pepper to spread on bagels or layer with veggies in a sandwich.


5.  Greens.  Spinach, Arugula, Rapini, Swiss Chard, Kale, Parsley. You don't need them all at once, but if you have a bunch of greens, you're getting a ridiculously nutritious hit and lots of versatility.  Arugula makes a wicked salad (roast some butternut squash, add toasted pecans, and blue cheese) or pesto, or pizza topping.  Saute rapini with garlic and olive oil, and a bit of spicy vegetarian or regular sausage, and serve over pasta or soft polenta. Chop any greens finely and add at the end of cooking to soups. Wrap up in sandwiches.  Saute with a can of the tomatoes, garlic, some spice blend and the chickpeas, and serve with rice for a quick healthy dinner.  Kale is delicious raw in a big salad (add cooked green beans, baby potatoes, oven roasted tomatoes, and a creamy dressing made with the yogurt.)


6.  Tofu.  Oktahini mixture along with cucumber, sprouts, and tomato) or slice and toss over a salad with cooked beets, oranges, sunflower seeds, and sesame dressing.  For Tofu Scramble, saute with red onion, peppers, and a bit of Cajun spices, and top with shredded cheese for breakfast, or put it in the wraps. 


7.  These 5 Vegetables:  Onions, Celery,  Carrots, Garlic, and Peppers.  If you have these on hand, even with no other vegetables in the house, you can make anything.  Make vegetable soup (throw in the chickpeas, diced tomatoes, and the greens)  Veggies and Dip (take 15 minutes after you buy them and cut into sticks for the fridge; use the hummus, or the yogurt). Shred carrots and celery for wraps.  Slice onions and peppers thinly and saute with some of the tofu (or chicken) and some chili powder, then put in the wraps for fajitas.  Make Carrot Soup.  Make garlic confit. Make a stir fry (with the tofu or meat, greens, and some rice).  *Tip:  Wrap celery in damp paper towel, then in foil.  It will stay crisp for weeks.


8.  Potatoes. Cheap, delicious, and versatile.  Start with potato soup.  Make Lacy Potato Latkes for breakfast, lunch, or dinner (serve with the yogurt/parsley/lemon mixture).  Make a big batch of potato salad (use the carrots, celery, and onions, and the parsley) and eat for dinner with some grilled fish one day, for lunch the next.  Cook some ahead and keep in the fridge for cubing cold on salad, or crisping up in a non-stick pan for breakfast.   Mash with the garlic confit and a spoon of the yogurt.  Buy a cauliflower and make aloo gobi.


9.  Cheese.  Way back when, the cheese people had a slogan:  "When You've Got Cheese, You've Got Choice."  I wish I had come up with that, because it is so bang-on.  Generally I keep on hand a piece of medium cheddar (for quesadillas, omelets, sandwiches);  feta (crumbled on salads or slices with bread, olive oil, and tomato) mozzarella (for pizza and panini) and some good-quality Parmesan or Romano (for pasta, making pestos, and shredded over soups)


10.  Eggs.  Another quick and incredibly versatile protein to have on hand.  My chickens keep me well-stocked, but one or two cage-free dozens in your fridge will take you far.  Fried eggs and tomato on toast, or breakfast burritos for breakfast.  Frittata and omelets for lunch.  A cold omelet in a wrap with some diced tomato and sprouts makes a great lunchbox item.  Use with the cold diced potatoes and some smoked paprika for a Spanish Tortilla.  Make Bread Pudding for breakfast and lunch snacks, or a savoury one for lunch or dinner (use the sauteed spinach, onions, and the shredded cheese).