Stay-at-home pantry cooking photos

[Mitchell]

Creative cooking with items commonly found in the pantry has become the buzz. Tried this one today with my son based on a NYT recipe.

Black bean bake with vegan cheese. The beans were seasoned with cumin, smoked paprika, garlic and red pepper flakes. Topped with our home grown sunflower microgreens.

Subscribe to see EXIF info for this image (if available)

Anyone else have any "pantry" recipes and/or photos to share?

 

[Pa]

Creative cooking with items commonly found in the pantry has become the buzz. Tried this one today with my son based on a NYT recipe.

Black bean bake with vegan cheese. The beans were seasoned with cumin, smoked paprika, garlic and red pepper flakes. Topped with our home grown sunflower microgreens.

View attachment 1658455

Anyone else have any "pantry" recipes and/or photos to share?

That looks delicious. My wife is about to make an oldie from early in our marriage days: tuna casserole.

 

[Naptown]

Sponge cake with strawberries and whipped cream for us.

 

[Mitchell]

Sponge cake with strawberries and whipped cream for us.

No photo?

 

[Mitchell]

That looks delicious. My wife is about to make an oldie from early in our marriage days: tuna casserole.

It was delicious and very easy. All in one pan and then finished off in the oven. I should have doubled the recipe.

 

[Mike Buckley]

Looks good, Mitch!

I should have doubled the recipe.

Yep, and you should have invited us over.

 

[Mitchell]

Looks good, Mitch!



Yep, and you should have invited us over.

Social distancing!!

 

[drr1531]

Vegan cheese? Where are the truth in advertising police? I take it that's more like "processed vegan cheese-like food product"

Does the freezer count as "pantry"? Today we had last season's organic, free range, ocean run coho salmon with a spicy mustard based sauce and chopped walnuts. Didn't see this thread in time to inspire a photo of it But in the next couple of days we'll be having shelf-safe lentil stew with home made naan. I'll snap some shots of that.

 

[Palouse]

I rarely think to shoot my food. Today was the end of a fabulous pot of red beans, chorizo and Andouille sausage. Local sausage (Idaho has a large Basque population), lots of heat and served over rustic cornbread. Tomorrow is rock fish ("Pacific snapper") so if it turns out well I'll try my best Mike Buckley imitation and shoot it.

 

[drr1531]

Turns out I did have a photo of our lunch. Just not from today...

Subscribe to see EXIF info for this image (if available)

 

[seabee1999]

Not necessarily a pantry dinner, but I made one of my favorite dishes from during my time while stationed in Italy back about 17+ yrs ago. I’ve made this before but never with fresh pasta. It’s my version of Gnochetti Sardi.

Subscribe to see EXIF info for this image (if available)

 

[Palouse]

I missed my shot—both kids called right as I was getting ready to serve/plate. An hour or so later remembered, so I did what Connie would have done without thinking—pulled out my (lowly) iPhone and took a picture of the wine I was enjoying. Now, Mike can probably tell variety, vintage and more just from a quick glance, I thought making it slightly psychedelic would be fun: Kim Crawford Unoaked Chardonnay, East Coast, New Zealand 2015. Prost!

Subscribe to see EXIF info for this image (if available)

 

[Clix Pix]

Very cool shot there! Yep, I love the iPhone for those quick, spontaneous shots!

 

[Desmond]

I just made a batch of honey/coconut-oil energy bars that I haven't made for a while. In an attempt to make them less
messy I put in too much oatmeal to dry it up so they didn't hold together too well.

Subscribe to see EXIF info for this image (if available)

 

[drr1531]

I just made a batch of honey/coconut-oil energy bars that I haven't made for a while. In an attempt to make them less
messy I put in too much oatmeal to dry it up so they didn't hold together too well.

That looks tasty.

 

[Desmond]

That looks tasty.

They're not bad though not easy to eat since I had a tooth pulled a few days ago.
The balancing trick is to get the consistency right without having it too oily from the coconut oil or
too hard and chewy.
It's a nice "foundation" - 50 % honey and 50% coconut oil -the real recipe says 1/4 cup of each to 1
cup of oats but I "improvise". That makes a nice foundation to hold whatever else you want to throw in,
basically any nibbles sitting on the shelf that may not taste wonderful on its own but you want to use up.

 

[Mike Buckley]

Both the wine and the energy bars look tasty.

However, as usual, Nick cheated. I guarantee you that the wine came from some sort of refrigerated unit, not a pantry.

 

[Palouse]

Both the wine and the energy bars look tasty.

However, as usual, Nick cheated. I guarantee you that the wine came from some sort of refrigerated unit, not a pantry.

Actually it was from out mud-room, which is unheated and these days just the perfect temp for whites!

 

[Mike Buckley]

Actually it was from out mud-room, which is unheated and these days just the perfect temp for whites!

Darn! It was so much more fun to accuse you of cheating and I would have respected you more if you had cheated.

 

[Mitchell]

My vegan take on Bolognese. The sauce is fresh onion, garlic and tomatoes along with sauteed impossible sausage and french lentils. Delish! Youngest daughter had two helpings. The wine is a BV Tapestry 2015.

Subscribe to see EXIF info for this image (if available)