How long can you last on your pantry and refrigerator staples? The New York Times reports that the folks at eGullet are trying it out for a week, cooking meals only from items they have on hand. No trips to the grocery store allowed!

It’s a money-saving experiment as well as a creative endeavor—what items can you cleverly put together without a recipe to make a meal that will rank high with your family? You might find out that your kitchen is more well-stocked than you think.

I am often testing out these types of meals—especially on those days when I have no energy left for a trip to the store.

Today, my brown-bag lunch, which I made on the fly this morning, was leftover rotini pasta, combined with chopped tomatoes and shredded cheddar cheese. I microwaved it at work, and it turned out to be a very tasty mac-and-cheese. It was perfect for lunch, but would have sated me at dinner, too.

My go-to pantry dessert? I put chocolate chips (sometimes marshmallows) on a flour tortilla, and microwave it for 30 seconds. Then I roll it up and munch. (Don’t turn your nose up at it until you try it.)

I’m not the only EDF staffer experimenting with pantry and refrigerator staples.

Natalie, our copyeditor, jazzes up tuna salad (which she always has onhand) with capers, and then spreads it on a pita. She tops it with slices of American cheese and pops it in her toaster oven.

Tuna is also a favorite of our senior food editor Kristen Evans. She combines it with spaghetti, olive oil, and breadcrumbs. She makes a quick pantry tomato soup from onion, garlic, butter, canned tomatoes, and chicken broth. And don’t judge her, but she has been known to make pickle and cheddar sandwiches, with Dijon mustard.

Alison, our web editor, relies on eggs, making omelets or scrambled eggs with whatever is in her refrigerator at that moment—meat, cheese, or produce.

She’s also is a big fan of EDF’s 50 No-Recipe Meals, featured in our March 2008. Here are 25 of those. I’ll post more of our editors' favorite pantry dinners and the rest of the no-recipe list next week.

1. Toss chicken cutlets with olive oil, minced garlic, lemon zest, and parsley (reserve some for topping). Broil; serve with steamed new potatoes and topping.
2. Marinate tuna steaks in apple juice, ginger, sesame oil, and wasabi; broil or grill.
3. Sauté sausages with olive oil, kale, and sun-dried tomatoes; toss with white beans.
4. Dip tilapia fillets in mayo and lemon juice, then in a combo of breadcrumbs and Parmesan; bake. Serve with a green salad.
5. Simmer homemade or jarred spicy tomato sauce; add eggs, cover, and poach. Serve with tortilla chips and diced avocado.
6. Marinate flank steak in vinaigrette; broil with cut-up potatoes and asparagus.
7. Sauté ham, onions, and broccoli; toss with pasta.
8. Top pizza dough with sliced eggplant, and brush with oil. Top with goat cheese and olives; bake.
9. Heat canned black beans with chili powder and lime juice; serve in taco shells with romaine, goat cheese, and sliced radishes.
10. Combine orange mar¬malade, teriyaki sauce, and five-spice powder. Brush half on pork tenderloin; save half for serving. Roast pork with acorn squash wedges.
11. Rub boneless, skinless chicken breasts with cumin, coriander, oregano, salt, and oil. Broil; top with tomato salsa, diced avocado, and corn.
12. Slice a tube of polenta; top with sautéed mush¬rooms, tomato sauce, and ricotta salata. Bake.
13. Season salmon fillets with salt, pepper, and rose¬mary. Roast; serve on a bed of couscous and pine nuts.
14. Toss cooked cheese tortellini with arugula, olive oil, Parmesan, and toasted almonds.
15. Simmer frozen Asian dumplings in chicken broth. Add watercress, shredded carrots, and scallions. Drizzle with a little toasted sesame oil and rice vinegar.
16. Wrap prosciutto slices around boneless, skinless chicken breasts. Sauté, and serve with fig preserves.
17. Stuff ground beef patties with shredded pepper Jack cheese; broil. Serve with salsa.
18. Rub boneless, skinless chicken breasts with jerk seasoning and oil; broil. Serve topped with diced mango, bell pepper, honey, and lime juice.
19. Brush salmon steaks with maple syrup and lime juice. Roast, and serve with a salad of spinach and toasted pecans.
20. Sauté chicken thighs; add red-wine vinegar, cherries, and sugar to pan. Simmer until syrupy, swirl in butter; serve.
21. Stir-fry shrimp, snap peas, garlic, red-pepper flakes, ginger, soy, and rice vinegar; serve over noodles.
22. Mix shredded rotisserie chicken with mayo, celery, grapes, and scallions; spoon onto sliced baguette.
23. Toss chicken pieces with olive oil and poultry sea¬soning. Roast with chunks of zucchini and red onion.
24. Sauté sliced napa cabbage with ginger and garlic. Top with salmon fillets; brush with hoisin sauce. Cover and steam.
25. Rub chicken tenders with chili powder and oil; sauté with onions and corn.

What do you cook when there's no time to go to the store?

Posted on February 20th, 2009 in EDF Etc. | Permalink