Dollars to Donuts posts Tagged ‘when the pantry is your bff’

Sicilian Pasta with Tuna and Capers

Posted by Dawn Welch

sicilianpasta

Canned tuna is a great value, so why just use it for tuna salad? Paired with pasta and capers, it makes a great, rustic, and flavorful dinner that seems fancy even though it’s pretty bare bones.

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Ingredients
2 tablespoons olive oil
3 garlic cloves, finely minced or pressed through a garlic press
1⁄3 cup finely chopped flat-leaf parsley
2 tablespoons capers, rinsed and roughly chopped
1 can (28 ounces) chopped tomatoes with juice (about 3 cups)
1 tablespoon + 1⁄2 teaspoon salt
1 pound spaghetti
2 cans (6 ounces each) olive oil–packed tuna, drained
Freshly ground black pepper
2 tablespoons unsalted butter
1⁄2 lemon

Make the sauce. Pour the oil into a large skillet. Add the garlic and cook gently over medium heat until the garlic is fragrant, about 1 to 11⁄2 minutes. Add the parsley and capers and cook for 30 seconds, then add the tomatoes and their juices. Bring to a simmer and then reduce the heat to medium-low, add 1⁄2 teaspoon of the salt, and simmer gently until slightly thickened, about 20 minutes, stirring occasionally.

Boil the pasta. While the sauce simmers, bring a large pot of water to a boil with the remaining 1 tablespoon of salt. Add the pasta and cook according to the package instructions until it is al dente. Reserve 1⁄4 cup of the cooking water, then drain the pasta and return it to the pot.

Add the tuna and serve. Break the tuna into small flakes and add to the sauce along with the pepper. Add the sauce and the butter to the pasta, tossing gently until the butter is completely melted (add a little pasta water if the pasta seems dry). Squeeze the lemon half over the pasta, toss, divide the pasta among 4 bowls, and serve.

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Crispy Salmon Cakes

Posted by Dawn Welch

crispysalmoncakes

When the craving for fish cakes hits, I choose the economical and tasty canned salmon that’s always in my pantry.  Canned salmon is packed with the same big flavors and nutrients that I expect from fresh salmon.  If you haven’t given canned salmon a try, I highly recommend it.

When I serve these to company, everyone wants the recipe. Let me know what you think!

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Ingredients
2 cans (14.75 ounces each) salmon, drained
11⁄2 cups panko bread crumbs
1⁄2 cup tartar sauce or mayonnaise
2 scallions, white and light green parts only, thinly sliced, or 1⁄2 teaspoon onion powder
1 large egg
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
3⁄4 cup canola oil

Make the salmon mixture. Mix together the salmon, 1 cup of the panko, the tartar sauce or mayonnaise, scallions or onion powder, the egg, salt, and pepper in a large bowl.

Shape the cakes. Form the mixture into eight 3″ cakes that are about 1″ thick. Place the remaining 1⁄2 cup of panko in a shallow dish and press the cakes into the bread crumbs until all sides are evenly coated.

Fry the salmon cakes. Heat 1⁄2 cup of oil in a large skillet over medium-high heat. Once the oil is shimmering, fry the salmon cakes in 2 batches until golden brown on both sides, 8 to 10 minutes per batch, adding the remaining 1⁄4 cup of oil to fry the second batch if necessary. Place the salmon cakes on a paper towel–lined plate to drain, and serve hot.

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Cajun-Style Red Beans and Rice

Posted by Dawn Welch

cajunredbeansriceEating this dish is like time travel. It takes me back to New Orleans where I learned how to make it as a way to use leftover rice. We love it so much, it’s a special request and like chili, it’s very wallet-friendly.

Ingredients
1 tablespoon canola oil
1 yellow onion, finely chopped
1 green bell pepper, ribbed, seeded, and finely chopped
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 garlic cloves, finely minced or pressed through a garlic press
1 tablespoon chili powder
1 tablespoon Tex-Mex Rub
1 can (14 ounces) pinto beans, drained and rinsed, or 11⁄2 cups cooked pinto beans
3 cups cooked white rice
Hot-pepper sauce, optional

Make the Tex-Mex rub. I keep a couple of my own spice blends in the cabinet.  They keep for up to 4 months if stored in an airtight container or jar in a cool, dark, and dry spot. To make a batch of this one, I mix 3 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 2 teaspoons garlic powder, and 2 teaspoons sweet paprika.

Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper, salt, and black pepper and cook, stirring often, until the onion is soft, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, then add the chili powder and Tex-Mex Rub. Cook, stirring often, for 2 minutes, and then mix in the pinto beans and rice. Continue to cook and stir until the beans and rice are heated through, about 5 minutes, adding water if it looks as if the spices or rice are sticking and burning. Serve with hot-pepper sauce on the side if using.

Meaty Red Beans and Rice
This is the version that is on offer at the restaurant, and people go crazy for it. Before sautéing the onion and bell pepper, I brown 1 pound of ground beef and 1⁄2 pound of sliced smoked sausage (such as andouille or kielbasa). Once the meat is browned, I add in the onion, bell pepper, salt, and black pepper, and continue with the recipe above.

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Pantry Veggie Burgers

Posted by Dawn Welch

pantryveggieburgersI make these Oklahoma-style, with pinto beans and bulgur wheat, and top them off with barbeque sauce. Double or triple batches are easy to shape and freeze for a quick meal or afternoon snack.

Ingredients
1 can (14 ounces) pinto beans, drained and rinsed, or 1 1⁄2 cups cooked pinto beans
1⁄2 cup bulgur wheat
1 teaspoon salt
1 tablespoon + 2 teaspoons canola oil
8 ounces cremini mushrooms, stemmed and thinly sliced
1⁄2 yellow onion, finely chopped
1 large garlic clove, minced
1⁄2 cup walnut pieces
1⁄2 teaspoon freshly ground black pepper
1⁄8 teaspoon smoked paprika (optional)
5 tablespoons mayonnaise
2 teaspoons canola oil
6 hamburger buns, toasted
Lettuce leaves
1 large or 2 small ripe tomatoes, cored and thinly sliced
6 tablespoons barbecue sauce or ketchup

Dry the beans. Spread the drained pinto beans on a paper towel–lined plate and set aside.

Cook the bulgur. Bring 1 cup of water to a boil in a small saucepan over high heat. Stir in the bulgur and 1⁄4 teaspoon of the salt, cover, and turn off the heat. Set aside until the bulgur is tender, about 20 minutes. (If some water remains in the bottom of the saucepan, drain the bulgur in a fine-mesh sieve, then set aside to cool to room temperature.)

Cook the veggies. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the mushrooms, onion, and 1⁄4 teaspoon of the salt, and cook, stirring often, until the vegetables begin to brown, about 9 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the mixture to a plate and let it cool to room temperature.

Make the burger mixture. Pulse the walnuts in a food processor until chopped, about five 1-second pulses. Add the beans, bulgur, the mushroom-onion mixture, the remaining 1⁄2 teaspoon of salt, the pepper, and the paprika (if using) to the food processor. Pulse about 15 times, or until the mixture holds together when squeezed, but isn’t pureed, scraping down the sides of the bowl as necessary. Add 2 tablespoons of the mayonnaise and pulse a couple of times to combine.

Shape the burgers. Line a large baking sheet with parchment paper (parchment makes it easier to remove the burgers from the baking sheet). Shape the mixture into 6 equal patties and place them on the prepared baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 12 hours (the burgers can also be frozen for up to 6 months).

Brown the burgers and serve. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Place 3 burgers in the pan and cook until browned on both sides, 5 to 6 minutes total, using a thin, wide, metal spatula to carefully flip the burgers. Transfer to a large plate and tent with foil. Repeat with the remaining oil to cook the last 3 burgers. Place a burger on each bun bottom and top with lettuce and tomato slices. Spread some mayonnaise and barbecue sauce or ketchup on the bun top, cover the burger, and serve.

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Couscous with Dried Fruit, Butternut Squash and Turmeric

Posted by Dawn Welch

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Winter squash is a great keeper; there’s often acorn, butternut or spaghetti squash stashed away in my garage (it lasts for months in a cool, dark, dry spot) ready to be turned into quick roasted side dishes.

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5 tablespoons olive oil
2 leeks, white parts only, cleaned and finely minced
5 garlic cloves, finely minced or pressed through a garlic press
1 teaspoon salt
3 cups chicken or vegetable broth, homemade or store-bought
3 cups finely chopped butternut squash
1 cup chopped dried apricots
1 cup chopped dried figs
1 teaspoon turmeric
1⁄2 teaspoon ground ginger
1⁄4 teaspoon cayenne
11⁄2 cups couscous
1⁄4 cup finely chopped mint

Make the couscous base. Heat the oil in a Dutch oven or large pot over medium-low heat. Add the leeks, garlic, and 1⁄2 teaspoon of the salt, cover, and cook until the leeks are very tender but not brown, about 10 minutes, stirring occasionally. Pour in the broth and then add the squash, apricots, figs, turmeric, ginger, and cayenne. Stir in the remaining salt and bring to a boil. Cover, reduce the heat to medium-low, and simmer until the squash is tender, 10 to 12 minutes.

Cook the couscous and serve. Mix in the couscous, cover, turn off the heat, and let it stand for 10 minutes. Add all but 1 tablespoon of the mint and fluff the couscous with a fork to combine. Transfer to a large platter. Serve sprinkled with the remaining mint.

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Veggie-Loaded Chicken Fried Rice

Posted by Dawn Welch

chickenfriedriceFrozen vegetables are true assets. Picked at their peak sweetness and flash-frozen to preserve nutrients and flavor, there’s just no reason to turn your nose up at frozen broccoli, carrots, cauliflower, corn, green beans, pearl onions or peas. Defrost 12 ounces of chicken and this side dish transforms into a chop-smacking main meal.

Ingredients
1 tablespoon canola oil
1 yellow onion, finely chopped
2 garlic cloves, finely minced or pressed through a garlic press
12 oz. chicken breast, chopped
4 cups frozen Asian-blend vegetables (or 4 cups of mixed frozen vegetables such as broccoli florets, carrots, cauliflower, green beans, pearl onions, peas, or snow peas)
1⁄2 teaspoon salt
3 scallions, white and light green parts only, finely chopped
2 tablespoons soy sauce
2 tablespoons prepared Asian sauce (such as black bean, hoisin, or teriyaki)
1 tablespoon toasted sesame oil
3 cups cooked brown or white rice

Heat the canola oil in a wok or large, heavy-bottomed skillet over high heat for 11⁄2 minutes. Add the onion and cook, stirring constantly, for 1 minute, then stir in the garlic and cook until it’s fragrant, about 30 seconds. Stir in the frozen vegetables along with the salt and 3 tablespoons of water and cook, partially covered, until thawed, 3 to 6 minutes (depending on what kinds of frozen vegetables you used). Add the scallions, soy sauce, Asian sauce, and sesame oil, toss with the vegetables to coat, and then stir in the rice and cook until all the grains are coated with sauce. Serve immediately.

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Tuna Two-fer

Posted by Dawn Welch

Buy oil-packed tuna instead of water-packed tuna. It’s moister, and you can use the tuna-infused olive oil in place of extra oil called for in recipes.

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The Price is Rice

Posted by Dawn Welch

At only 10 cents per serving, rice is an excellent value-staple to have in the pantry at all times. Besides being delicious simply steamed and served plain alongside something stewy or spicy, here are some other ways to take advantage of the low price point of rice.

Use as a mix-in. Stretch out dishes such as meatloaf, meatballs, or even a small amount of leftover stir-fried chicken or pulled pork by mixing in rice.

Use as a foundation. Become a champion of stir-fries. With a small amount of protein and some veggies plus an interesting sauce, such as the peanut sauce on page 62 or the teriyaki sauce on page 97, a few cups of rice with a minimal addition of fresh ingredients becomes a meal.

Use as a stuffing. Moisten cooked rice with canned tomatoes or chicken broth and mix in herbs, spices, dried fruits, nuts, and even bacon or sausage to use as a stuffing. Acorn squash, bell peppers, eggplant (slender Italian or Japanese, not globe), and zucchini are all vegetables particularly suited to stuffing. Grape leaves are wonderful, too. You can also stuff butterflied leg of lamb and pork loins, whole chickens, and Cornish hens with rice.

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5 Ways to Use up a Handful of Pasta

Posted by Dawn Welch

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Does your pantry suffer from random pasta syndrome? You know, when 3 or 4 boxes each holding barely 1 serving of pasta begin to clutter the shelves? Don’t stress it—there are great ways to use up those odds and ends. Boil it up (cook different shapes separately, as they may have different cooking times) and have fun.

  1. Add to a frittata (add the boiled pasta to the egg mixture when it just starts setting up in the pan, top with cheese, and run under the broiler).
  2. Mix with canned beans, olive oil, and herbs for a healthy lunch.
  3. Toss with a single serving of chili or lentils.
  4. Make a kitchen-sink pasta casserole (cook all of your pastas and then layer in a casserole dish with sauce, cheese, and vegetables or chunks of sausage, and top with more cheese before baking until bubbly).
  5. Sweeten with cinnamon sugar and butter to satisfy a dessert craving.

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Route 66 Chili: It’s a Super Bowl

Posted by Dawn Welch

route66chiliPrep time: 15 min
Cook time: 1 hour 55 min (includes 1 1/2 hours simmer time)

If there was ever an econo-meal all-star, chili would win that title! Loaded with veggies, meat, and beans, a big pot of this chili serves 4 hungry people for less than $10, making it a real meal deal. Leftovers always get eaten up at my house—either as chili dogs with grated cheese and relish, or as chili-mac with elbow macaroni, cilantro, and scallions.

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Ingredients
3 tablespoons chili powder
1 tablespoon canola oil
1 yellow onion, finely chopped
2 teaspoons salt
2 garlic cloves, finely minced or pressed through a garlic press
2 pounds ground beef (preferably 85% lean)
1 tablespoon all-purpose flour
1⁄4 teaspoon freshly ground black pepper
1 can (14 ounces) pinto beans, drained and rinsed, or 11⁄2 cups cooked pinto beans
1 can (6 ounces) tomato paste
2 tablespoons light brown sugar
Hot-pepper sauce, to taste (optional)

Make the chili broth. Bring 21⁄2 cups of water to a boil in a large saucepan over high heat. Whisk in the chili powder, cover, turn off the heat, and set aside.

Brown the veggies and meat. Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onion and 1⁄2 teaspoon of salt and cook until the onion is soft and just starting to brown, about 5 minutes, stirring occasionally. Stir in the garlic and cook until it’s fragrant, about 30 seconds, then stir in the ground beef. Cook, stirring often, until browned, 3 to 4 minutes. Mix in the flour, the remaining 11⁄2 teaspoons of salt, and the pepper and cook, stirring constantly, for 1 minute.

Cook the chili. Whisk a little of the chili-water into the meat while stirring to work out any lumps. Add the rest of the chili-water, bring to a boil, reduce the heat to medium-low, and gently simmer for 1 hour. Pour in the beans and add the tomato paste (if the chili doesn’t look saucy enough for your taste, add 2⁄3 cup of water) and the sugar and simmer for another 30 minutes to bring the flavors together. Serve immediately with hot-pepper sauce on the side, if using, or cool and refrigerate for up to 5 days (or freeze in 2 quart-size resealable freezer bags for up to 3 months).

D2D
When I have just 1 serving of chili left, I’ll add a pound of pasta, some extra beans, chopped raw onions, grated cheese, and cilantro, and call it chili mac. everyone loves it, and it allows me to stretch one $2.20 serving out to feed 4 people.

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