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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 23, 2014

Barbecue sauce (Recipe: meat-free split pea soup) {vegan, gluten-free}

Originally published in October 2006, this updated ingredient post features new photos, links, and tweaks to the recipe. Just in time for National Soup Swap, this make-ahead-and-freeze soup is vegan on its own, or you can add leftover shredded chicken or cooked sausage for an omnivore's delight.

Meat-free split pea soup, from The Perfect Pantry.

Recently, I spilled the beans about my relationship to Miracle Whip. My friends were aghast, my cooking buddies appalled, my family amused. Now, hold on to your coffee mug, because I've got another shocking pantry revelation: I keep a bottle of barbecue sauce in my refrigerator at all times.

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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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January 19, 2014

Recipe for Polish stuffed cabbage rolls (golabki)

Polish stuffed cabbage rolls (make ahead and freeze), from The Perfect Pantry.

Being of Polish heritage, I have golabki in my soul. Pronounced gaw-WUMP-key, the name means little pigeons, though what that has to do with stuffed cabbage is a mystery to me, especially since the cabbage rolls are so substantial they'd sooner sink than fly. I'm trying to eat more cooked cabbage dishes this year, because cabbage is full of the fiber that helps lower cholesterol and has other health benefits. Stuffed cabbage rolls -- filled with meat (beef or turkey) and rice (or barley) -- are a healthy main dish to make ahead and freeze. You can tweak the filling with herbs and spices, and change up the braising liquid; I like to use V-8 juice, which adds a bit of extra zing to the sauce.

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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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