Six Scrumptious Pantry Recipes for Times When You Truly Have Absolutely Nothing in the Icebox

There are a lot of reasons why you might not have fresh food in the fridge, but still want to make a satisfyingly delicious and filling meal. There are several reasons to take advantage of these recipes, and then again … Just Maybe:

·         your icebox broke.

·         your power has been out.

·         you've been too busy or just too last to go to the grocery store.

·         you just got back from a long vacation, and haven’t had time to go shopping.

·         your children  has made you too frazzled and there was no time to go to the grocery store.

Regardless, just because there's nothing in your icebox except half a box of mystery powder and an ancient jug of some kind of liquid, but, this doesn't mean you can't make something the whole family will be excited to eat.

As long as you have a decently stocked pantry, you'll be able to pull it off.

For inspiration, check out this batch of pantry recipes, all of which rely entirely (and I really do mean entirely: you won't find any Parmesan or eggs or other icebox staples in any of these dishes) on just pantry-stable ingredients. Try them all or pick your favorites—and make sure your cupboards are stocked with the ingredients so you'll always be able to cook them at a moment's notice.

When you want pasta but are out of herbs and fresh tomatoes

A jar of tomato sauce and a box of pasta could count as a satisfying pasta dinner from the pantry, and you've got nothing against that. But you know what's even more exciting and feels like a complete meal? Briny, punchy, classic Italian puttanesca sauce with pasta and oil-packed tuna. 

Keep a can of diced tomatoes, tomato paste, some olives, capers, anchovies, one jar or a couple of cans of oil-packed tuna fillets, and your favorite pasta in the pantry and you can whip this dish up any time you want it. Frying the capers in oil before you make the sauce turns them into an addictively crunchy, salty topping for each serving.

Keep these ingredients stocked in your pantry, and a briny, flavor-packed, classic Italian pasta will always be a dinner option.

Pantry Pasta Puttanesca

Yield 4 servings

Active Time 30 minutes

Total Time 35 minutes

Ingredients

·         1 lb. linguine or other long pasta

·         Kosher salt

·         1 (14-oz.) can diced tomatoes

·         1/2 cup extra-virgin olive oil, divided

·         1/4 cup capers, drained

·         6 oil-packed anchovy fillets

·         1 Tbsp. tomato paste

·         1/3 cup pitted olives, halved

·         2 tsp. dried oregano

·         1/2 tsp. crushed red pepper flakes

·         6 oz. oil-packed tuna

Preparation

1.      Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

2.      Drain pasta, reserving 1 cup pasta cooking liquid; then return the pasta to pot.

3.      Now, while pasta cooks, pour tomatoes into a fine-mesh sieve set over a medium bowl. Shake to release as much juice as possible, then let tomatoes drain in sieve, collecting juices in bowl, until they are ready to use.

4.      Heat 1/4 cup oil in a large deep-sided skillet over medium-high.

5.      Add capers and cook, swirling pan occasionally, until they burst and are crisp, or in about 3 minutes. Using a slotted spoon, transfer capers to a paper towel–lined plate, reserving oil in skillet.

6.      Combine anchovies, tomato paste, and drained tomatoes in skillet.

7.      Cook this mixture over medium-high heat, stirring occasionally, until tomatoes begin to caramelize and anchovies start to break down, which is usually 5-7 minutes.

8.      Add the collected tomato juices, olives, oregano, and red pepper flakes and bring to a simmer. Cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes.

9.      Now add the pasta, and the remaining 1/4 cup oil, and 3/4 cup pasta cooking liquid to the pan.

10.  Cook this over medium heat, stirring and adding remaining 1/4 cup pasta cooking liquid to loosen if needed, until sauce is thickened and emulsified, right around 2-3 minutes.

11.  Flake the tuna into pasta and toss to combine.

12.  Divide pasta among plates.

13.  Top all of this with the fried fried capers.

If tuna's not your cup of tea, try this pantry pasta creation full of elements often seen on Italian antipasto platters.

So, stock your pantry with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with tomato paste, pine nuts, and a jar of pepperoncini.

The fun part about this one is layering on the toppings however you want.

"Antipasto" Pasta with Sausage, Artichoke Hearts, and Sun-Dried Tomatoes

This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.

Yield  4 servings

Active Time  25 minutes

Total Time  25 minutes

Ingredients

·         1 pound spaghetti or other long pasta

·         Kosher salt

·         1/4 cup pine nuts (about 1.5 ounces)

·         2 tablespoons extra-virgin olive oil

·         4 ounces dry-cured sausage, quartered lengthwise, thinly sliced

·         2 tablespoons tomato paste

·         24 ounces marinated artichoke hearts, drained, cut into 1/2"-thick wedges if large

·         3/4 cup thinly sliced drained oil-packed sun-dried tomatoes (about 2 ounces)

·         Freshly ground black pepper

·         1/4 cup thinly sliced peperoncini

Preparation

1.      Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.

2.      Toast pine nuts in a small dry skillet over medium heat, stirring occasionally, until lightly browned, 3–5 minutes. Transfer to a small bowl.

3.      Meanwhile, heat oil in a medium skillet over medium-high. Cook sausage and tomato paste, stirring, 1 minute. Stir in artichokes and sun-dried tomatoes and cook, stirring, until heated through, about 2 minutes. Remove from heat.

4.      Add sausage mixture and 3/4 cup pasta cooking liquid to pot with pasta; season with 1/4 tsp. pepper. Toss to coat and add remaining 1/4 cup pasta cooking liquid, if needed, to loosen.

5.      Divide pasta among plates. Season with pepper and top with peperoncini.

 

When you want to eat vegetarian, but don't have any fresh vegetables

A jar of roasted bell peppers, some dried currants, and a can of chickpeas cooked up with a bevy of warming spices is the secret to this quick and easy cheater's tagine. Keep a box of instant couscous on hand and some pistachios for garnishing, and this hearty vegetarian dinner can be yours in just 20 minutes.

Chickpea and Roasted Red Pepper Pantry Tagine

Yield  4 servings

Active Time  20 minutes

Total Time  20 minutes

Ingredients

·         2 Tbsp. extra-virgin olive oil

·         1 1/2 tsp. ground cumin

·         1 tsp. garlic powder

·         1 tsp. ground cinnamon

·         1 tsp. ground turmeric

·         1/2 tsp. cayenne pepper

·         1 1/4 tsp. kosher salt, divided

·         1 (14-oz.) can chickpeas, drained, rinsed

·         1 (12-oz.) jar roasted red peppers, cut into 1"–2" pieces

·         1/2 cup dried currants (about 2.5 oz.)

·         1 tsp. apple cider vinegar

·         1 cup couscous

·         1/4 cup roasted, salted pistachios (about 1.5 oz.), coarsely chopped

Preparation

1.      Heat oil in a medium heavy pot or Dutch oven over medium-high. Add cumin, garlic powder, cinnamon, turmeric, and cayenne and cook, stirring, until fragrant, about 1 minute. Stir in 1 tsp. salt and 2 cups water and bring to a boil.

2.      Add chickpeas, peppers, currants, and vinegar and simmer, stirring occasionally, until warmed through and liquid is slightly reduced, about 8 minutes.

3.      Meanwhile, cook couscous according to package directions; season with remaining 1/4 tsp. salt.

4.      Divide couscous among plates. Spoon tagine over and top with pistachios.

If you're feeling more like Tex-Mex, combine three different kinds of canned beans, a can of diced tomatoes, and a jar of salsa to make a quick chili that has all the flavors of a slower-simmered creation (ground spices and boxed vegetable broth are also key to this dish's success).

And for an impressive finish, deep-fry your own tortilla strips...

Vegetarian Three-Bean Chili

Yield   4 servings

Active Time   20 minutes

Total Time   30 minutes

Ingredients

• 2 tablespoons vegetable oil, plus more for frying (about 2 cups)
• 3/4 cup mild or medium chunky corn and tomato salsa (not corn and black bean salsa, which usually has a puréed bean base)
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 (15-ounce) can black beans, rinsed, drained
• 1 (15-ounce) can pinto beans, rinsed, drained
• 1 (15-ounce) can red kidney beans, rinsed, drained
• 1 (15-ounce) can puréed tomatoes or tomato sauce
• 3 cups low-sodium vegetable broth
• 3/4 teaspoon kosher salt, plus more
• 1/4 teaspoon (or more) freshly ground black pepper
• 2 (5–6") corn tortillas, sliced into 1/4"-wide strips
• Sliced pickled jalapeños (for serving; optional).

·         NEEDED:  Special Equipment

• A deep-fry thermometer

Preparation

1.      Heat 2 Tbsp. oil in large heavy pot over medium-high. Cook salsa, cumin, chili powder, oregano, and garlic powder, stirring, until fragrant and slightly reduced, 1–2 minutes. Add black, pinto, and kidney beans, tomatoes, broth, 3/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer, stirring occasionally. Reduce heat to medium and continue to simmer, stirring occasionally, until flavors are blended and chili is thickened, about 15 minutes. Taste and season with salt and pepper, if needed.

2.      Pour oil into a medium skillet to a depth of 1/2". Heat over medium-high until thermometer registers 375°F. Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden, about 2 minutes per batch. Using a slotted spoon, transfer strips to a paper towel-lined plate or rimmed baking sheet to drain; immediately season with salt.

3.      Ladle chili into bowls. Top with crispy tortilla strips and jalapenos, if using.

 Do Ahead:  Chili can be made 3 days ahead. Cover and chill.

Note:  Salsas will vary in heat and sodium content. If you like things less spicy, choose a mild salsa and start with less salsa, about 1/2 cup. You can always add more salsa at the end of cooking to spice things up. If you can't find a corn and tomato salsa, substitute a chunky tomato salsa.

When you want something sweet for breakfast, but there are no eggs or dairy in the icebox.

French toast is perhaps the ultimate sweet breakfast. But it requires eggs to make it, right? Not always! Turn a lightly toasted, dense, eggy slice of bread like brioche into tropical, custardy French toast by soaking each slice quickly in coconut milk (keep a can in your pantry at all times!) sweetened with a bit of sugar, and then frying it in coconut oil for extra coconut flavor. Use a can of pineapple to make a syrupy, caramelized-fruit topping.

Coconut Milk French Toast with Pineapple Syrup

Yield   4 servings

Active Time   15 minutes

Total Time   30 minutes

Ingredients

• 8 (1"-thick) slices challah, brioche, or other rich, dense bread
• 1 (20-oz.) can cubed pineapple in juice
• 2 Tbsp. virgin coconut oil, divided, plus more for brushing
• 1 cup plus 1 Tbsp. sugar, divided
• 1/2 tsp. kosher salt, divided
• 1 (14-oz.) can coconut milk, preferably full-fat
• 1 tsp. vanilla extract

Preparation

1.      Preheat oven to 275°F. Arrange bread on a rimmed baking sheet and toast, flipping once halfway through, until dry but not browned, 20–30 minutes. This will help the bread absorb the coconut milk without sogging out.

2.      While bread toasts, drain pineapple cubes, reserving juice. Heat 1 Tbsp. oil in a medium skillet over medium. Cook pineapple, stirring occasionally, until golden brown, about 10 minutes. Add juice, 1 cup sugar, 1/4 tsp. salt, and 1/2 cup water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until pineapple breaks down a little and juice is syrupy and thick, 10–12 minutes. Transfer to a medium bowl and cover with a kitchen towel to keep warm.

3.      Whisk coconut milk, vanilla, and remaining 1 Tbsp. sugar and 1/4 tsp. salt in a large bowl.

4.      Heat 1 Tbsp. oil in a nonstick skillet over medium-high. Working in batches, dip each slice of bread into coconut milk mixture and let soak about 15 seconds. Flip and soak 15 more seconds. Cook, flipping halfway through, until golden brown on each side, 3–4 minutes per side. Repeat with remaining bread, brushing skillet with more oil between batches.

5.      Arrange toast on a platter. Top with pineapple pieces and syrup.

And if that's just not sweet enough, or you really feel like getting your hands into some dough, this caramel sauce–glazed monkey bread is here to answer all your prayers:

Chai-Spiced Monkey Bread

 

Yield   12–16 servings

Active Time   1 hour

Total Time   5 hours

Ingredients

• 1 1/2 teaspoons instant yeast
• 1 1/2 teaspoons fine sea salt
• 3 1/3 cups bread flour, plus more for surface
• 1 1/2 cups sugar, divided
• Nonstick vegetable cooking spray
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/2 cup pecans
• 1/2 cup pumpkin seeds (pepitas)
• 1 cup prepared or homemade caramel sauce

NEEDED: Special Equipment

• A 12-cup Bundt pan

Preparation

1.    Pulse yeast, salt, 3 1/3 cups flour, and 1/2 cup sugar in a food processor until combined. With the motor running, add 1 1/4 cups 100°F–110°F water and process until a ball forms, about 30 seconds.

2.      Turn dough out onto a lightly floured work surface; it should look slightly shaggy and stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes.

3.      Lightly coat a large bowl with nonstick spray. Form dough into a ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until doubled in volume, about 2 hours.

4.      Preheat oven to 350°F. Coat Bundt pan with nonstick spray. Mix cinnamon, ginger, pepper, cardamom, cloves, and remaining 1 cup sugar in a large bowl.

5.      Toast pecans and pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden brown, 9–11 minutes.

6.      Punch down dough and transfer to a floured work surface. Roll into 1" balls (you should have about 25). Working in batches, toss in spiced-sugar mixture until coated.

7.      Arrange one-third of dough in pan. Top with one-third of pecan mixture, then sprinkle with 1 Tbsp. spiced sugar. Repeat with remaining dough, nuts, and spiced sugar; discard remaining spiced sugar. Pour caramel sauce over. Cover pan with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until almost doubled in volume, 40–45 minutes.

8.      Cover pan with foil and bake bread 40 minutes. Remove foil and continue to bake until top is glistening and well browned and bread is cooked through, about 20 minutes more. Invert immediately onto a platter. Let cool 10 minutes.

Do Ahead:  Monkey bread can be assembled 12 hours ahead. Cover with plastic wrap and chill. Let come to room temperature, about 2 hours, watching for second rise (rolls should almost double in volume), then bake.

As always, stay safe !

Live long and happy, and have fun at it!

-bird

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