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March 15, 2014

The Pantry Quiz #78

Colmans dry mustard

Multiple Choice

You're in the middle of a recipe and -- gasp! -- you've run out of dry mustard, which adds a certain something that you don't want to omit from the dish. Which of the following ingredients on your spice rack would make the best substitute for dry mustard?

1. Curry powder
2. Wasabi powder
3. Turmeric
4. Annatto

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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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March 11, 2014

Recipe for beef, asparagus and scallions negimaki-style

Beef, asparagus and scallions negimaki style (The Perfect Pantry).

A package of thin-sliced beef in the refrigerator put me in the mood for negimaki, one of my favorite Japanese restaurant appetizers. I had every intention of wrapping the beef around scallions to make the traditional negimaki roll, but I only had a couple of skinny scallions on hand. As luck would have it, I found a couple of thin asparagus, too. I trimmed the vegetables to the same length, and tossed them into a casserole dish to marinate with the beef for an hour. However, when the time came to roll everything together, impatience won out. My panini press grilled the meat and vegetables flat in just two minutes; the broiler or a stove-top grill pan would work just as well. This dish has all of negimaki's salty-sweet teriyaki flavor, in a more casual presentation. I served it for lunch with a bowl of steamed rice.

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March 9, 2014

Recipe for corn and black bean salad with sweet lime dressing {vegan, gluten-free}

Black bean and corn salad (The Perfect Pantry). #vegan #glutenfree

Here in New England, corn season lasts for six weeks, and these middle-of-March weeks are not the weeks for fresh corn. Don't let that stop you from enjoying this gorgeous vegan and gluten-free side salad. Buy frozen organic corn kernels or frozen fire-roasted corn (if you're lucky enough to have a Trader Joe's market nearby). Combine the corn with canned or cooked black beans; I'm using my new pressure cooker to make large batches of beans, so I always have some on hand. Add a squirt of lime for a bright, fresh flavor. You'll forget that it's winter. When corn season arrives, make this salad with fresh corn kernels and bell pepper from your garden, and it will be that much better. Serve it with salmon (oh, the colors!) or roast chicken.

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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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