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February 3, 2010
Sherri Meyer, MG Registered Dietitian
After returning from a week of fun in the sun, I was met with a snowstorm that confined us to our house. No more meals of fresh ripe fruit & just caught fish, it was time to turn to the pantry. The snow closed down any possibility of obtaining fresh produce, fish or meat. So, turning to my pantry I felt a bit like Mother Hubbard looking in my bare cupboard. But, all was not lost as I spotted some staples that would help satisfy my craving for a (healthy) Mexican fiesta. I eyed a jar of roasted red peppers, some canned black beans & chicken broth. Fortunately I was able to scrounge some remaining stocks of celery & carrots that survived my week away. Sautéing the vegetables in a little olive oil with the addition of garlic, adding chili powder & cumin, simmering the chicken broth, adding the peppers & a can of tomatoes, an aromatic soup was developing. Then I broke out my favorite kitchen tool, the immersion blender & whirled away. Adding black beans and some crunchy corn tortillas (soft tortillas from the freezer I just cut them up and baked in the oven) I was on my way to my feast out of desperation.
My “pantry meal” is just one example of how a healthy meal can be made from things in your pantry. My go to list:
Canned beans (organic), unflavored
Organic canned tomatoes, (always useful for a quick tomato sauce)
Chicken broth
Jarred roasted red peppers
Balsamic vinegar/olive oil
Onions/garlic
Whole grain pasta or other grain
Various dried spices
So now I need to stock my pantry for the next winter storm, perhaps I will make an Italian feast.
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