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Pantry Recipes that are Budget Friendly
When you need to cook just from the pantry, it can be overwhelming. Not because we can't cook. Not because there isn't anything to cook, but because the pantry is stocked.
We all know my favourite saying: ingredients give you options.
But sometimes when you open that pantry door and see all those ingredients, there are too many options! They overwhelm us.
So here are some really tasty recipes, that use pantry ingredients. If you're feeling overwhelmed, try them. They may become family favourites that you can add into your regular meal plan rotation.
All these recipes are vegetarian - yes, they are meatless. You can make them vegan by switching the milk for soy or almond or oat milk, and using an egg substitute for a vegan version of the Potato Cakes.
Tomato and Bean Soup
1 finely chopped onion
1 clove garlic
810g tin tomatoes, chopped
2 tins any type of beans (we like 3 bean mix)**
900ml vegetable stock**
2 tbsp olive oil
In a big pot heat the oil and fry the onion. When the onion is brown add the garlic which has been very finely chopped and cook for an extra minute. Add tomatoes and vegetable stock. Cook for about 10 minutes on a low flame and then add the beans. Cook for a further 10 minutes.
Notes:
*You can use dried, cooked beans instead of tinned if you have them.
**When I'm going to make this soup I save the water from steaming the veggies for a couple of nights beforehand and use this with a vegetable stock cube.
Corn and Polenta Pancakes
¾ cup wholemeal self-raising flour
¾ cup fine polenta
1 cup milk
1 can corn kernels
Oil for shallow frying
Mix all the ingredients together. Drop tablespoonfuls into hot shallow oil. Brown on one side and then turn and brown the other side. Drain on kitchen paper.
Potato Cakes
3 large potatoes, peeled
6 tbsp wholemeal flour*
2 lightly beaten eggs
salt & pepper
1 teaspoon baking powder
olive oil for shallow frying
Grate the potato and squeeze the excess liquid out. This will take some squeezing and you'll be surprised at how much water will come out of the potato. In a bowl mix potato, flour, baking powder, eggs, slat and pepper to taste. Heat oil and drop tablespoonfuls into the oil. Fry for 3 – 4 minutes on each side until golden brown and crisp. Drain on kitchen paper.
Note:
*Use plain white flour if you don't have wholemeal, but the wholemeal gives a nice nutty flavour.
We all know my favourite saying: ingredients give you options.
But sometimes when you open that pantry door and see all those ingredients, there are too many options! They overwhelm us.
So here are some really tasty recipes, that use pantry ingredients. If you're feeling overwhelmed, try them. They may become family favourites that you can add into your regular meal plan rotation.
All these recipes are vegetarian - yes, they are meatless. You can make them vegan by switching the milk for soy or almond or oat milk, and using an egg substitute for a vegan version of the Potato Cakes.
Tomato and Bean Soup
1 finely chopped onion
1 clove garlic
810g tin tomatoes, chopped
2 tins any type of beans (we like 3 bean mix)**
900ml vegetable stock**
2 tbsp olive oil
In a big pot heat the oil and fry the onion. When the onion is brown add the garlic which has been very finely chopped and cook for an extra minute. Add tomatoes and vegetable stock. Cook for about 10 minutes on a low flame and then add the beans. Cook for a further 10 minutes.
Notes:
*You can use dried, cooked beans instead of tinned if you have them.
**When I'm going to make this soup I save the water from steaming the veggies for a couple of nights beforehand and use this with a vegetable stock cube.
Corn and Polenta Pancakes
¾ cup wholemeal self-raising flour
¾ cup fine polenta
1 cup milk
1 can corn kernels
Oil for shallow frying
Mix all the ingredients together. Drop tablespoonfuls into hot shallow oil. Brown on one side and then turn and brown the other side. Drain on kitchen paper.
Potato Cakes
3 large potatoes, peeled
6 tbsp wholemeal flour*
2 lightly beaten eggs
salt & pepper
1 teaspoon baking powder
olive oil for shallow frying
Grate the potato and squeeze the excess liquid out. This will take some squeezing and you'll be surprised at how much water will come out of the potato. In a bowl mix potato, flour, baking powder, eggs, slat and pepper to taste. Heat oil and drop tablespoonfuls into the oil. Fry for 3 – 4 minutes on each side until golden brown and crisp. Drain on kitchen paper.
Note:
*Use plain white flour if you don't have wholemeal, but the wholemeal gives a nice nutty flavour.