If the mention of "pantry" makes you nervous, relax. I don't expect you to slave over a hot canning kettle. Pantry stocking methods have evolved since our grandmothers spent all summer putting up pickles, tomatoes and preserves. A strategic trip to a well-stocked grocery store for items that can be easily combined to make simple but delicious meals creates today's functional pantries. Plus, nothing à la king need come of this exercise. In fact, if you follow my lead you'll easily earn the moniker of gourmet.
Pointers for pantry cooking success
Speedy pantry basics Items like couscous, frozen or canned beans, canned lentils and even frozen french fries can make the difference between being able to pull together a tasty supper quickly or buying dinner ready-made. Among the items you'll need to add dash and zip to quick meals and leftovers are condiments. Stock the larder with a variety of vinegars, chutneys, mustards and bottled sauces. Such products can be used as culinary shortcuts in the kitchen or at the table to boost flavour.
Frozen assets
If you have a microwave with a defrosting mode, the freezer can be a handy pantry-cooking tool. Buy and freeze a selection of small cuts of meat such as chicken stir-fry strips, pork tenderloin, ground meat, steaks, chops and sausages that can be quickly and easily defrosted for use on a weeknight. Be careful to choose packages labeled as tender cuts, fast fry and stir-fry since these meats will still be tender after being cooked quickly. Likewise, if you feel flustered when you have to pull together a basting sauce or marinade, butcher-marinated meats can be turned into tasty dinners.
Leftover luxury
Home-meal-replacements (HMRs) are fresh store-made entrees that are generally expensive when compared to homemade fare. To save money but still have the convenience of an HMR, make double batches of stews, roasts and casseroles on the weekend then hold over a portion for a weeknight supper. This also works with mealtime cornerstones such as grilled or broiled meats, potatoes, rice or pasta; prepare double the amount you need and use half in a skillet supper or hearty salad later in the week.
Herbal magic
Fresh herbs such as basil and coriander perish quickly in the refrigerator but can be finely chopped and frozen in ice cube trays. Once frozen, transfer cubes to freezer bags. Then, when you need a little fresh herb flavour, toss a cube or two into your saucepan.
Helping hands
The advantages of faster preparation and less mess make partially-prepared convenience products very attractive for weeknight use. Items such as peeled garlic, bagged and cleaned lettuce, deli-made chicken broth and Break-Free liquid eggs eliminate a few of the temporal roadblocks one often faces when cooking on a weeknight. The cost for such items may be a little higher, but the convenience outweighs the added cost for many busy people.
Make a list
The most important preparation for being able to pull meals out of the cupboard quickly is to have a well-stocked pantry in the first place. That means knowing what to shop for and when you need to buy more. Keep a running list in a handy place so that when you're off to the store or to the computer to place a grocery order, you'll be well organized.
Excerpted from Pantry Raid: Out of the Cupboard Cooking, Whitecap Books, 2002.
Dana McCauley is former food editor of Homemaker's magazine. Her expertise has been showcased on such television shows as The Today Show, Canada AM and CNN. She has written for various magazines and newspapers including Canadian Living, Chatelaine, The Toronto Star, The Toronto Sun, Elm Street and President's Choice Magazine.
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