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April 10, 2014

Beef barley soup recipe (pressure cooker or stove top)

Beef barley soup, made easy in the pressure cooker (or on the stove stop). #soup

Here in Rhode Island, the calendar says Spring, but the thermometer says Not Yet. I drive around looking for places where green might be peeking through, but until a few days ago, lingering patches of ice suppressed most of the crocuses, daffodils and fiddlehead ferns. The rainy, raw weather of early April puts me in the mood for soups like this traditional beef barley. I'm having a lot of fun learning how to use my first-ever electric pressure cooker, which is my new preferred method for making this soup, though I've included directions for making it on the stove. In the pressure cooker, the small chunks of beef and barley cook to perfect tenderness in just ten minutes at high pressure. Thick and chewy beef barley soup, a standard in New York delicatessens, has been a favorite of mine since childhood. This version is better than any you'll find in a deli. I promise.

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March 13, 2014

Dry beans (Recipe: everything-from-the-pantry bean soup) {vegetarian}

Originally published in December 2006, this updated pantry ingredient post features new photos, links, and tweaks to the recipe, which I now like to make meatless. You can add some chicken or sausage for your omnivorous eaters.

Everything-from-the-pantry bean soup #vegetarian.

By nature and by habit, I am a decanter.

Not the kind with an hourglass figure (don't I wish?) and a cork stopper.

No, I am a person who decants almost everything in my pantry into clear jars so I can see how much of each item I have on hand. I've never been able to divine, just by looking at a box on the shelf, exactly how much sugar, or rice, or bulgur wheat, is left in the box. The smaller jars, mostly one-quart canning size, hold the things I use in smaller quantities: lentils, cocoa powder, arrowroot, table salt for baking. In medium jars, I keep various kinds of rice, and breakfast cereals. The large jars hold the basics: sugars, kosher salt, flours.

My favorite jars are what I call the amalgamators: the jar that holds leftover odds and ends of dry pasta, and the one that gathers dry beans. I only allow like-minded beans — those that cook in approximately the same time, or have the same texture or color — to cohabit. Today, my bean jar contains red kidneys and Anasazi beans, and a few navy beans hiding at the bottom. At other times, it might have cranberry beans, if I'm lucky enough to find them, or pink pintos.

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February 2, 2014

Hot sauce (Recipe: smoky brown rice and lentils) {vegan, gluten-free}

Originally published in November 2006, this updated ingredient post features new photos, links, and tweaks to the recipe. To me, lentils plus brown rice equals comfort food. Use your favorite store-bought or homemade smoky barbecue sauce; I love Rhode Island's own Cowboy Ketchup, gluten-free and not too spicy. Serve this vegan combination as a side dish, or a Meatless Monday main dish with a side salad.

Smoky brown rice and lentils for Meatless Mondays (The Perfect Pantry).

For as long as I can remember, I've had a bottle of Tabasco hot sauce in my pantry.

For many years, it was the same bottle. I used to buy the little two-ounce supermarket standard, and those two ounces would sit on the shelf for a few years, until the sauce turned brown and gunky. I'd throw it out, and buy another little bottle, and start the cycle all over again. No matter what a recipe called for, I never used more than a drop at a time. Sometimes I just left out the hot sauce altogether. I was afraid of the heat.

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January 21, 2014

Recipe for sweet and sour beef cabbage soup

Sweet and sour beef cabbage soup (The Perfect Pantry).

After a day cooking stuffed cabbage rolls, I had everything left over: cooked rice, tomato juice, mirepoix vegetables (carrots, onions and celery), and some ground beef. Immediately I reached for the soup pot and began tossing in the odds and ends. With a tweak in proportions, and the addition of lemon and brown sugar, the stuffed cabbage ingredients rematerialized as a hearty sweet and sour beef cabbage soup. My husband Ted instantly proclaimed it "Blogworthy!", which is how we categorize recipes good enough to share with you. This is a forgiving soup; if you don't have tomato juice, use beef broth. If you're out of green cabbage, try red, or Savoy, or bok choy. Swap in ground turkey or chicken for the beef, or chop up some leftover rotisserie chicken. Add barley instead of rice. The soup freezes well, which makes it perfect for Soup Swap.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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