A well-stocked, orderly pantry is one of the marks of an efficiently run, comfortable household. You can easily tell when you are running low on oft-used staples and stock up when there are sales on frequently used items. One of the greatest benefits of an well-kept pantry is the ability to make "cabinet meals." These are meals that you can throw together at the last minute from staples kept on stock in your pantry and refrigerator without needing anything additional from the market. Not only are they life-savers when the unexpected guest--or two or five--drops by or that new recipe you were trying out burns to a crisp, they are often very economical.
I have always made such meals, but until recently, I never thought of actually cataloging them so as to be able to pull from my repertoire when need arises. I'm a devoted list-maker, especially now that I have two children to chase after and my often over-worked brain can only hold and recall so much information at one time! Lately, whenever I've needed one of these cabinet meals or just wanted one so I didn't have to run to the store with toddler and newborn in tow after a day of housework, it's taken me awhile to think of one. Moreover, because I don't have cabinet meals on the brain, I find that I am not always keeping a good store of those goods that I need to toss our favorites together. This is partially because it's summer, and I tend to become addicted to making dishes with fresh, in-season produce during this time of year. But, it's also because I don't have that nice list drawn up.
So, needless to say, drawing up a cabinet meals list is on my to-do list for this coming week. My name is Bethany Hudson and I am a list-acholic. In the meantime, I would love to hear from y'all: What are your favorite cabinet meals? Please, inspire me! Especially you long-time homemakers out there. You know who you are. Help a rookie out; share your wisdom.
There are two meals that I think would qualify as "cabinet meals". The first is spaghetti and meatballs or meat sauce. I always have pasta, sauce, and ground beef on hand. And sometimes, especially during the summer, I like to substitute olive oil and whatever veggies (squash is especially nice) or meats (especially brats--I always have those around in the summertime) I have in the fridge. Pasta is great as it goes with just about everything!
ReplyDeleteThe second meal is sloppy joes. I make my own (well, kind of) using my future mother-in-law's recipe: ground beef, vinegar, worchestershire sauce, spices and a can of baked beans. That's it. I usually don't even mess with hamburger buns--just place it on sandwich bread. Sometimes I mix it up and add it to hot dogs to make chili dogs (but only if we have the hot dogs!)
I don't have any cabinet meal recipes--I'm still trying to get organized with this whole "keeper at home" thing. But while the request for cabinet meal recipes is out there, I would love it if anyone has any that are vegetarian or require canned meat like tuna rather than fresher meat. Because I purchase my meats imported from the United States at the commissary, they're always frozen. One of the major reasons why I would use a cabinet meal would be that I forgot to thaw the meat, no longer have time to thaw it in the fridge or using cold water, and don't want to half-cook it during a microwave-thawing attempt (which always seems to happen to me).
ReplyDeleteI love this idea. I am also in the process of having ready made freezer meals, so if on a busy day, all I have to do is thaw it, pop it in the oven and instant dinner (sort of).
ReplyDeleteBreakfast is always an easy cabinet meal in our house. I either use frozen or made from scratch biscuits. Bacon or sausage is a staple in our house. Then Eggs and whatever fruit we have around. Grits is a special treat that only my husband and I appreciate at this time- the girls seem to think they are gross.
Ham Casserole is another cabinet meal that I also try to keep prepped in the freezer. I use leftover ham or even ham lunch meat in a pinch. A white sauce made with butter, flour and milk goes over either macaroni noodles or cubed potatoes (kids like macaroni, husband like potatoes). Add a bit of cheese and pop in the oven for 25-30 minutes. It is great with some english peas and baby carrots.
I'm not a long-term homemaker, but I always have 2 meals on hand: Black bean soup with cornbread and Lentil Bake.
ReplyDeleteBoth are meatless and use only dried or canned ingredients. I've taken to filling old glass jars with the Lentil Bake ingredients so all I have to do is add 1/2 can of diced tomatoes and some water. This makes it really easy those nights we get home late and still want a hot, healthy meal.
Deborah- Most people would count cabinet meals as those that do not have any fresh meat or any fresh produce that isn't long keeping, such as root vegetables. I'll be putting my list together and share it; I know I've got some such meals up my sleeve.
ReplyDeleteTuna Melts are a well used cabinet meal in our family. So is Spaghetti a la Heathyr-noodles with a can of seasoned diced tomatoes. I also keep a bowl of salad in the fridge all the time, as well as tortillas. Also, rice and whatever I have canned-beans, etc.
ReplyDeleteI always keep chicken breasts and ground turkey in the freezer, along with bread crumbs, taco seasoning, pasta, etc. etc. for different main dishes. And plenty of rice for sides. And always some fresh vegetable, even if it's simply bagged salad. I'm not a homemaker, but I still cook and cook well!!
ReplyDeleteNurse Bee
Hi Bethany,
ReplyDeleteWell, I have about two weeks of being married under my belt, but so far, I do a lot of double recipes and freeze the second batch of whatever entree I've made. I am including meat dishes, as I try to keep a few chicken breasts and ground beef in the freezer. Some cabinet (or pantry!) meals I've used so far are:
Cherry Preserves Chicken (all you need is a can of any fruit preserves, an egg, bread crumbs, and some chicken and assorted spices. It's a pretty simple, but tasty meal, especially with you have a nice jar of preserves), also meatloaf is easily prepared with what I have on hand typically in the pantry, lentil soup, spaghetti, vegetable lasagna (using frozen or fresh veggies) and a simple cornbread/beef casserole. I'd love to hear some of your cabinet recipes!
I don't know who mentioned this idea to me, but I have a container in the freezer in which I put leftover steamed vegetables....when the container fills up, I plan to make a vegetable soup. That's an easy idea along those same lines.
Have a nice day,
C
I'm fairly new to your blog but I have loved every post so far. What a great idea! I tend to rely on pantry meals a lot (and my freezer). Especially with two at home now. I'm less inclined to go to the grocery store until I absolutely have to!
ReplyDelete-Tuna, peas, pasta and olive oil with salt, pepper, and dill.
-Penne pasta with cannellini beans, and oven roasted tomatoes and garlic. So yummy.
(There are endless combinations of pasta with canned beans or tuna, and whatever veggies you have on hand.)
-"Minestrone" soup. I use the term loosely because I tend to throw in whatever I have. But again, canned beans come in handy here too. I throw in bacon or ham if I have it. Used salami the other day.
-Fried burritos. Beans and salsa in the food processor and I add rice if I have it and/or cheese.
-Fried rice.
-Pot pie. Makes like a soup and I just top it off with a premade pie crust that I keep in the freezer.
-I keep a lot of frozen veggies for when I don't have fresh.
-I also keep frozen hamburger patties on hand for a really quick meal if I need it. They cook up in minutes on a griddle or George Foreman. And rotisserie chicken. I can throw some on a salad, in some pasta, or debone it and make some kind of soup or casserole. Usually I do all of the above with one chicken.
Though this technically violates the rules, I consider quiche my favorite cabinet meal. We always have shredded cheese, eggs and milk, and the rest you can make up. Sometimes I put in some sausage or bacon, other times I throw in vegetables. Just this past Friday night I made a quiche with fresh roma tomatoes and basil from the garden. Add a few thin slices of red onion, and yum!
ReplyDeleteDear Chica,
ReplyDelete"Meal in a skillet", a dish Mom made with cornflake crumbs, onions, frozen corn, ground beef, and canned tomatoes was always a favorite of mine, as well as meatloaf and chili, which are very easily made pantry foods. I still make meal in a skillet whenever I really miss home; thankfully, everything in it is readily found in England, too. Might you also add things like green bean casserole, tuna casserole, etc. to your list? Nothing is so easy as adding a can of cream of mushroom soup to a meal to add heft and warmth. I'd also add creamed chipped beef over potatoes-a pretty standard meal particularly when served with frozen peas, but my, is it ever satisfying?! Mom also made "scrap soup", a family favorite made with leftover frozen vegetables, chicken or beef stock, canned tomatoes, shredded turkey or chicken, and whatever pasta hadn't quite made enough for a full dinner. Each batch was always different and a bit of an experiment (no surprise there coming from my mother, the chemist) and, to my recollection, always a fun and scrumptious surprise.
Also, who can resist pork chops or a pork tenderloin (so easy to buy in bulk and freeze individually) broiled with balsamic glazed onions, roasted root veggies and a side of applesauce? Or perhaps glazed with some of your delicious apricot jam and studded with cloves for a kick? Pork is definitely a serious staple in my kitchen. I don't know if you cook with alcohol at all anymore now that you have the kids, but I find that a splash of wine or port or even bourbon can really add tremendous flavor to the most mundane and humble of recipes, so I try to keep them on hand, too.
Whenever I think of cabinet meals, I think of winter comfort food; it is indeed hard to think of wasting the bounty of summer's harvest and opting for a cabinet meal in such a season. Might I suggest, though, if you don't already-I know you make jam-that you try canning those lovely tomatoes, stewing those fabulous peaches and plums, and freezing berries? We do it at the farm and at home all the time and it makes for wonderful cabinet food later on, with splashes of sunshine available for even the most dreary and culinary uninspired days.
I'm sure with your knack for recipes and great taste you will have a wonderful list of cabinet meals, Beth. I look forward to hearing what other ideas you come up with. Take care.
Great idea! My favorite is simply rice and beans: Cook rice, then dump in a (drained) can of beans and a (drained) can of diced tomatoes (we keep some with added spices on hand for an extra kick of flavor). If we have any leftover meat, we throw that in as well. Top with cheese or sour cream and you're done!
ReplyDeleteMy roommate had a Black Bean Soup that was an entirely can project: cans of chicken broth, corn, and black beans. Well, probably some chopped onions too. But you wouldn't have guessed it was mostly six cans or so.
ReplyDelete