Quick Change Pantry Items Save You Change

Versatile, resourceful and multi-talented: pantry items that are quick-change artists that won’t hurt your pocketbook

We all have those go-to food items that line the shelves of our cupboards or pantries. But there are so many that can do double-duty and are not living up to their full potential.

The idea for this supply list came from a recent article in the San Francisco Gate listing the top ten ingredients indigenous to pantries in the Bay Area.

“ . . . great cooks are only as good as what’s in their cupboard. Foods from the pantry are the backbone of any meal, whether it’s oats for breakfast or polenta for supper,” Tara Duggan, writes.

As Duggan points out, pantries are often the source of inspiration. Since becoming a food writer and cooking instructor, I can’t count the number of times co-workers, family, friends and students have given me the scenario, “I have (blank), (blank) and (blank) at home – any ideas what I can do with them?”

So here’s a list of go to items inspired by the SF Gate article and my own culinary adventures:

1. A small collection of vinegars – and not the priciest ones. In my pantry I have apple cider vinegar, white wine vinegar, rice vinegar and an inexpensive balsamic vinegar I use in creating sauces and glazes (reducing concentrates the flavors). The rice vinegar is the least acidic of the collection and is excellent in light marinades for seafood and for creating quick-pickled vegetables (I even enjoy a splash of it to fried eggs and the serve them with rice for lunch). Plus, you’ll never have to buy store-bought, bottled dressings again.

2. Canned beans – I know dried beans are more flavorful and cheaper, but for quick weeknight meals canned beans are excellent for adding to sauces, soups and stews – and even for creating flavorful pureed bean dips. Favorites in my pantry include canellini beans, brown lentils, butter beans and black beans.

3. Capers packed in brine – while these are actually stored in the refrigerator, you cannot beat the tangy, piquant bite that capers add to salads, dressings, marinades, sauted chicken and meaty whitefish dishes and so much more. The tang from the capers is similar to adding a splash of acid from lemon or vinegar that bring out the other flavors in the dish. For an interesting and tart garnish to soups and meats, try briefly deep-frying a few capers.

4. Chipotle peppers packed in adobo sauce – these are one of the most flavorful and inexpensive items in the Hispanic aisle at the grocery store. The chipotle is a jalapeno pepper that is smoked and dried. When canned and packed in adobo sauce, the become soft and pliable again. The best part may be the sauce they’re packed in as it can be added on it’s own to beans, sauces, soups and stews to add a smoky and rich undertone. I find the peppers and sauce are especially good with sweet potatoes and winter squash.

5. Dijon mustard – an argument could be made for grainy mustards, and while I do have a couple of these in my fridge, Dijon is my go-to everyday mustard. It’s obviously great for making an impromptu honey mustard dressing or sauce, but it is also great for using breadcrumbs to coat chicken paillards or fish filets.

While there are many more cheap eats that can be added to this list, this is just the top five that are go items for creating rich flavors on a budget.


-GE, 10/30/08