5 Pantry/Freezer Recipes to Try

With the current shelter in place orders, many of us are having to “shop” in our own pantries and freezers. This doesn’t mean your meals have to be boring! Below are 5 recipes you can make with ingredients that you might already have in your home, whether it be in your cupboards or the freezer. Shopping in our own kitchen is also an easy way to prevent food waste while saving yourself a trip to the grocery store (and the emissions that may come with it)! Enjoy these recipes! 

Fresh Pasta

Making homemade pasta requires few ingredients. If you don’t want to eat all the pasta at once, you can separate it into serving sizes, dust it with a bit of flour so it doesn’t stick together and then put it into the freezer on a sheet pan. Once it’s frozen, store it in a container or bag until ready to eat!

You will need:
1 large mixing bowl
1 clean kitchen towel
1 sharp knife
1 cutting board

Ingredients:
3 large eggs, beaten to blend
2 cups all-purpose flour
1.25 tablespoon olive oil
1 teaspoon kosher salt

  • Mix eggs, flour, oil, and salt in a large mixing bowl with your hands until a sticky dough forms. Knead until dough is smooth and elastic. Cover dough with a wet towel and let rest at least 30 minutes. This allows the gluten to form!
  • Cut and roll as desired.

Minestrone Soup

Minestrone soup is hearty, yummy, and a great way to use up any vegetables that might expire soon. Play with the ratios to find your ideal flavor!

You will need:
1 large pot
1 knife
1 cutting board
1 can opener
1 wooden spoon or other spoon for cooking

Ingredients: 
Olive oil
Onions, diced
Garlic, diced
Canned beans or other protein
Vegetables, cut into small pieces (examples are carrots, celery, potatoes, or chard stalks – anything that requires a bit longer to cook)
Tomato sauce (this is a great way to use up any half-jars of sauce, though a whole jar is best)
Stock (if you don’t have stock and are a meat-eater, browning the meat + using water instead is a good substitute)
Leafy greens (spinach, chard leaves, etc.)
Cheese (optional, dairy-free, or vegan)
Salt & pepper, to taste

  • If using meat – Add olive oil to a stock pot and brown the meat.
  • Add onions and sauté until almost translucent.
  • Add garlic and cook until both onions and garlic are fragrant and translucent.
  • Add your vegetables that take longer to cook (carrots, celery, chard stalks, etc.). Cook until soft.
  • Add tomato sauce and stock. Bring to a boil, then reduce to a simmer.  Let simmer for 10 minutes.
  • When finished simmering, add any leafy greens and/or canned beans. Let simmer for a few minutes.
  • Add cheese and stir.
  • Taste your soup and add any salt or pepper if needed. Enjoy!

Tomato Stew

An easy, filling dish that goes great with rice. Any protein will do, but if you’re using canned beans make sure to let them stew for a while so they absorb the flavor.

You will need:
1 large pot
1 knife
1 cutting board
1 wooden spoon or other spoon for cooking

Ingredients:
Olive oil
Onion, diced
Garlic, diced
Canned tomato sauce and/or fresh tomatoes, salted
Bayleaf
Protein (if using pork or beef, cut into 1” cubes)
Soy sauce
Worcestershire sauce
Salt & pepper, to taste

  • Sauté onions and garlic in olive oil until translucent.
  • Add tomatoes or tomato sauce & bayleaf. Simmer until tomatoes soften & cook down.
  • Add protein into simmering sauce.
  • Season with 2-3 dashes of Worcestershire sauce & soy sauce.
  • Cover and let simmer until meat (or other protein) is tender and cooked through.
  • Taste your stew and add any salt or pepper if needed. Enjoy!

Fried Rice

Day-old rice is best, but if you don’t have any on-hand, cook some rice and let it sit out for a bit. Feel free to add any other spices or sauces that you like!

You will need:
1 large pan
1 cutting board
1 knife
1 spoon or spatula
1 fork

Ingredients:
Oil
Onion, diced
Garlic, diced
Frozen or wilting vegetables, diced
Cooked meat, cut into small pieces
Rice
Egg (leave out if vegan)
Soy sauce

  • Sauté onions and garlic in a pan until translucent.
  • Add your vegetables and cook until soft.
  • Add your meat and stir.
  • Add your rice and mix thoroughly.
  • If adding an egg, make a small well in the middle of the pan. Crack the egg into the hole and either cook until sunny-side up OR scramble with a fork.
  • Add a few dashes of soy sauce and/or other sauces that you like. Stir and let cook until the rice is to your desired doneness.

Casserole

Casseroles are an easy, one-dish meal that serves as a tasty way to clean out your fridge.

You will need:
1 large mixing bowl
1 wooden spoon or other spoon for cooking
1 oven-safe baking dish
1 can opener
1 knife

Ingredients:
Canned cream of mushroom soup
Stock
Milk, alternative milk, or water
Thyme, rosemary, or other herbs
Salt
Uncooked pasta
Chicken (uncooked or cooked then shredded) or other protein
Mushrooms (optional)

  • Preheat the oven to 425°F.
  • Mix canned soup, stock, milk (or alternative milk or water), thyme, and salt in a large mixing bowl.
  • Add uncooked pasta, protein, and mushrooms. Give it another good stir.
  • Pour into an oven-safe baking dish. Cover with foil.
  • Put in the oven and let bake for 35-40 minutes or until pasta and chicken are cooked through.

These meals are meant to be adaptable to your palate, so have fun with them! If you like your casseroles a little spicier, add some red pepper flakes. If you like herbs in your pasta, fold in some basil! This can also be a fun activity for kids if you want to pretend you’re in a cooking competition.

Whether you use these recipes or not, it’s always important to think about minimizing food waste. If food waste is sent to landfills, it becomes a source of methane emission, which is a greenhouse gas and contributor to climate change. Even if food waste is composted, there is still water, land, emissions, and labor that is wasted. By shopping our own pantries and freezers while being creative about our cooking, we can all make a difference!