Today’s recipe: Make a nourishing meal from whatever you have on hand.
How to cope during COVID-19: There is plenty to eat in our pantries. Here are practical tips to help you turn pantry and freezer staples into satisfying meals.
As we shelter in place and practice social distancing, daily routines have changed. Seeing empty toilet paper and poultry aisles brought home how quickly supplies can disappear. That prompted me to inventory what I regularly use and plan meals around those items.
I used to take for granted being able to source any ingredient for recipe testing. Now I celebrate finding a whole chicken at the grocer. Simple comforts—like a pot of chicken soup with rice noodles, ginger and stored root vegetables—feel especially rewarding when supplies are limited.
I’m using this time to clean and organize my pantry, freezer and refrigerators. With so many condiments and specialty items, it helps to know what you already have and how those items can combine into delicious, practical meals.
My current pantry highlights: Trader Joe’s organic tahini, sun-dried tomatoes, extra virgin olive oil, several nut butters, frozen peas, multiple pasta varieties (including gluten-free), rice, and more spices than I can count—plus plenty of garlic. These staples let me improvise hearty meals without extra shopping trips.
Authorities have said there is no widespread food shortage, but shopping in crowded stores is uncomfortable. If possible, shop smaller markets or plan deliveries, and only buy what you need for a week or two. Thoughtful shopping reduces stress for everyone.
Building immunity matters: reduce stress, get enough sleep and eat well. A healthy diet emphasizes fruits and vegetables, so take stock of fresh produce and frozen items. Frozen spinach, peas, mixed vegetables and berries are convenient and nutritious—great for soups, stews and smoothies.
No need to hoard—shop with purpose. Keep grains, pasta and beans in your pantry; they stretch meals and store well. With olive oil, garlic and sun-dried tomatoes, you can make a quick and flavorful pasta by tossing in whatever vegetables you have and finishing with a shaving of cheese. Canned chickpeas are perfect for an aromatic stew, variations of hummus, or quick falafel paired with tahini-based sauces.
This week I stretched one pound of ground turkey into a large lasagne using a deep oven dish, dollops of ricotta, Rao’s marinara, gluten-free lasagne noodles from the pantry, fresh spinach and any cheeses on hand. Lasagne freezes beautifully—slice into wedges and store for easy meals later.
Comfort snacks are fine in moderation, but try to keep your diet balanced: include protein (animal or plant), dairy or alternatives, fruits, vegetables, legumes, eggs and nuts. Fresh herbs, when available, add bright flavor and make simple dishes sing.
I’ve also been making quinoa tabbouleh using a grainy mustard vinaigrette, lots of parsley and diced vegetables from the crisper. Quinoa is a reliable, protein-rich pantry staple that pairs well with many flavors.
If you’ve been meaning to learn new cooking skills or finally bring out that Instant Pot, now is a great time. I’ve got a library of well-tested recipes on my site and welcome questions if you need guidance.
Today’s recipe: A comforting Mediterranean-style chickpea stew using pantry spices that will fill your kitchen with inviting aromas. Canned chickpeas combine with potatoes, carrots, onions and spinach. I used canned tomatoes, tomato paste, vegetable broth, sun-dried tomatoes, garlic and ginger. From the spice cabinet I added ground cumin, smoked paprika, turmeric, cinnamon, ground cloves, red chile flakes, thyme and sea salt. The recipe is flexible—substitute what you have on hand. This stew makes a satisfying vegan, gluten-free lunch or dinner.
Cooking always brings me a sense of joy.
Best to all,
Karen