Create tasty meals from pantry ingredients

    Homemade meals are becoming the norm as restaurants are largely shuttered during the coronavirus pandemic.
    And since we’re also avoiding contact with others, making those meals with ingredients found in the pantry is important.
    After all, a well-stocked pantry means you can always throw together a warm and satisfying meal at the last minute.
    When you keep a store of basic ingredients and a list of recipes you can make from them, you’ll be prepared for an emergency.         
    Some basic foods to keep in your cupboard include canned tomato products, pasta sauces and salsas, rice, lentils, assorted pastas, beans, canned broths and condensed soups, canned fish and meats, olive and vegetable oils, vinegars, breadcrumbs and panko, nuts, sauces including soy, sriracha, Tabasco, Worcestershire sauces, dried herbs and spices and baking ingredients such as flour, sugar, brown sugar, baking powder, baking soda and cornstarch.
    Other basic foods to keep at home include potatoes, onions, garlic, carrots, celery, lemons, milk, sour cream, plain yogurt, butter, eggs, condiments and cheeses.
    And a well-stocked freezer will include frozen vegetables, meats and fish.
    These basic ingredients can be combined to create tasty and nutritious meals throughout the day as well as snacks and treats.
    Following are some ideas for pantry meals from thespruceeats.com.

thespruceeats.com

Crescent Beef Stroganoff Bake

1 8-ounce package refrigerated crescent rolls
2 to 3 teaspoons vegetable oil
1 pound ground beef, lean
1/2 cup chopped onion
8 ounces sliced mushrooms
Salt
Pepper
1/2 teaspoon paprika
8 ounces sour cream
1/2 to 1 cup shredded Cheddar or American cheese

    Unroll the crescent roll dough and press into the bottom of an ungreased 13-by-9-by-2-inch baking pan to form a thin crust.
    Heat oil in a skillet over medium heat. Add the ground beef, onions and mushrooms and cook, stirring, until the ground beef is no longer pink and the mushrooms and onions are tender. Add paprika and season with salt and pepper. Stir in sour cream until well blended.
    Spoon ground beef mixture into the baking pan and spread over the crust. Sprinkle evenly with shredded cheese.
    Bake in a 375-degree oven for 25 to 30 minutes, until crust is baked and browned around the edges.
    Cut into squares to serve.

Sloppy Joe Macaroni and Cheese

1 tablespoon vegetable oil
1-1/2 pounds lean (85% to 90%) ground beef
1 medium onion, chopped
1/2 teaspoon garlic powder
1-1/2 teaspoons prepared yellow mustard
1/4 teaspoon dry mustard
1 cup ketchup
2 teaspoons brown sugar
Salt
Freshly ground black pepper
8 ounces elbow macaroni
4 tablespoons butter
2 tablespoons flour
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1-1/2 cups milk
2 cups shredded cheddar cheese
1 cup fresh breadcrumbs
    
    Place oil in a large skillet over medium heat. Add the ground beef and onions and cook, stirring, until the beef is no longer pink and the onions are lightly browned. Pour off excess grease.
    In a small bowl, combine garlic powder, prepared mustard, ketchup and brown sugar. Stir into the ground beef mixture. Taste and season with salt and pepper. Set aside.
    Cook macaroni following package directions. Drain in a colander and rinse with hot water.
    In a saucepan over medium heat, melt two tablespoons butter. Stir in flour and cook, stirring, for one minute. Add 1/4 teaspoon dry mustard and 1/4 teaspoon freshly ground black pepper. Cook, stirring, for two minutes.
    Add the milk and cook, stirring, until thickened. Stir in the shredded cheese and salt.
    Combine drained macaroni with the cheese sauce.
    Spoon the ground beef mixture into a lightly greased 2 to 2-1/2-quart baking dish. Top with the macaroni and cheese mixture.
    Melt the remaining 2 tablespoons butter and combine with the bread crumbs, mixing well to coat all of the crumbs. Sprinkle crumbs over the macaroni and cheese layer.
    Bake in a 350-degree oven for 25 to 35 minutes, until hot and the topping is lightly browned.

Pasta E Fagioli With White Beans and Basil

4 cups water
1-1/2 teaspoons salt
1-1/2 cups small shell or bow tie pasta
2 cans great northern beans
3 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 teaspoons fresh basil, chopped
1 teaspoon dried oregano
1/2 teaspoon pepper
1-1/2 tablespoons paprika
1 cup tomato sauce
Parmesan cheese

    Cook pasta in the water with one teaspoon salt. Turn off the heat and drain almost all the water, reserving 1/4 to 1/3 cup of the cooking water, then add the beans. Cover and set aside.
    Place olive oil in a skillet, then saute the diced onions, minced garlic, fresh chopped basil, oregano and remaining salt and pepper for three to five minutes, until onions are soft.
    Add onions and spices to the beans and place over low heat. As the mixture is heating, add the paprika and tomato sauce and stir until well blended and heated through. You can add a little bit more liquid if you prefer a soupier dish or heat it a little bit longer to cook off some more moisture if you find it too liquid.
    Serve hot topped it off with some Parmesan cheese.

Cheesy Pasta Frittata

1/2 cup chopped green pepper or 1/2 cup chopped onion
2 tablespoons olive oil
1 tablespoon butter
6 eggs
1/4 cup milk
1/3 cup grated Parmesan cheese
1/2 teaspoon dried basil leaves
Salt
Pepper
1 cup cooked fettuccine or spaghetti, cut into 2-inch pieces
1 cup shredded Muenster cheese
1/4 cup grated Parmesan cheese

    In a heavy skillet over medium heat, heat the olive oil and butter until melted and foamy. Add the green bell pepper and cook over medium heat, stirring frequently, until crisp-tender.
    In a large bowl, beat together the eggs, milk, 1/3 cup Parmesan cheese, salt, pepper and basil. Add the cooked pasta to the egg mixture and stir gently.
    Place the pasta-egg mixture in the skillet and arrange in an even layer. Cook over medium heat, lifting the sides occasionally to let the uncooked egg flow underneath.
    When the pasta-egg mixture is almost set but still very moist, after five to eight minutes, top with the Muenster cheese and 1/4 cup Parmesan cheese and remove from stovetop.
    If you are using a pan that is not oven-safe, cover the handle with heavy-duty aluminum foil. Place the pan under the broiler, four to five inches from the heat source, and cook five to 10 minutes, until the frittata is puffed, set and beginning to turn golden brown.
    Remove from the oven and cut the frittata into wedges. Serve immediately.

Family Tuna Casserole With Macaroni and Cheese

8 ounces elbow macaroni
7 to 10 ounces tuna, drained
6 tablespoons butter
3 tablespoons onion, finely chopped
2 tablespoons green bell pepper, finely chopped
2 tablespoons flour
3/4 teaspoon salt or seasoned salt
1/8 teaspoon pepper
1 cup milk
1/2 cup frozen peas, thawed
1 10-3/4-ounce can condensed cream of mushroom or cream of celery soup
1 cup shredded cheddar cheese
1 cup soft fine breadcrumbs

    Cook macaroni in boiling salted water according to package directions until tender, drain and rinse.
    Melt four tablespoons butter in a large saucepan or Dutch oven, then add chopped onions and bell pepper and sauté over low heat for three to four minutes, until tender.
    Add flour, salt and pepper and cook, stirring, for one to two minutes. Add milk and condensed soup and stir over low heat until the sauce is smooth and thickened.
    Add cooked drained macaroni, flaked tuna, peas and half the cheese to sauce mixture, stirring constantly. Pour into a buttered two-quart casserole dish and top with remaining shredded cheese.
    Melt remaining butter and toss with the breadcrumbs until thoroughly coated. Scatter crumbs over the cheese.
    Bake in a 350-degree oven for 30 to 40 minutes, until the crumb topping is nicely browned.

Vegetarian and Vegan Chili

1 15-ounce can black or pinto beans, drained
1 15-ounce can kidney beans, drained
1 15-ounce can diced tomatoes
1/2 onion, diced
3 cloves garlic, minced
1 bell pepper, diced
2 tablespoons olive oil
1/4 cup vegetable broth
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
Dash cayenne pepper, optional
Dash red pepper flakes, optional
1/2 cup textured vegetable protein mixed with 1/2 cup water, optional

    In a medium or large soup pot, sauté onion, bell pepper and garlic in two tablespoons olive oil for three to five minutes, stirring occasionally, until the onions are soft.
    Add undrained tomatoes, vegetable broth, and chili powder and stir. Reduce heat to medium-low and add beans. Cook, stirring occasionally, at least 20 minutes.
    Add textured vegetable protein and water, if desired, 10 minutes before chili is done cooking.
    For a spicier chili, add extra cayenne pepper and red pepper flakes.

Ziti Chicken Casserole

2 cups ziti pasta
12-ounce can chunk dark and white meat chicken, drained
2 cups shredded Muenster cheese
10-ounce can condensed cream of chicken soup
1 soup can of water
Dash of pepper
1/4 cup grated Parmesan cheese

    In a large pot, cook ziti as directed, then drain well.
    Combine all ingredients except Parmesan cheese and spoon into a greased two-quart casserole dish.
    Top with Parmesan cheese.
    Bake in a 350-degree oven for 30 to 35 minutes, until hot and bubbly.

Loaded Baked Potato Soup

8 to10 slices bacon, diced
4 tablespoons butter
1/2 cup celery, diced
1 cup onion, diced
8 green onions, thinly sliced
1/3 cup flour
3 cups chicken broth
2 cups half-and-half
4 large baking potatoes, baked, peeled and diced
1 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces sharp cheddar cheese, shredded
8 ounces sour cream
Sliced green onion for garnish

    In a Dutch oven or large kettle over medium heat, cook the bacon until crisp. Drain bacon on paper towels and pour the bacon drippings into a cup.
    Put two tablespoons drippings back into the pot along with the butter, chopped onion and celery. Cook, stirring, until vegetables are tender.
    Stir in the sliced green onion and flour until blended. Cook, stirring, two minutes.  Stir in chicken broth, then cover and continue cooking, stirring frequently, until the mixture is thickened and vegetables are very tender.
    Stir in half-and-half, diced potatoes, salt, pepper and cheese. Continue cooking until cheese is melted.
    Blend about half of the soup in batches until smooth. Add the blended soup back to the pot and add sour cream. Cook, stirring constantly until soup is hot.
    Serve the soup garnished with bacon and extra sliced green onion, if desired.

Salmon Spaghetti Carbonara

1 pound spaghetti, fettuccine or linguine pasta
4 slices bacon
4 egg yolks
3/4 cup heavy cream or evaporated milk
Salt
Pepper
1 tablespoon olive oil
1 to 2 cooked salmon fillets, broken into pieces
2 cups frozen baby peas, thawed and drained, if desired
1/3 cup grated Parmesan cheese

    Bring a large pot of water to a boil and cook pasta as directed on the package.
    Cook bacon in a large skillet until crisp. Drain bacon on paper towels and crumble. Set aside.
    In a small bowl, beat egg yolks and  cream, then season with the salt and pepper. Set aside.
    In a large skillet, heat olive oil over low heat and add salmon, peas and cooked bacon. Shake the pan from time to time, so the food doesn’t stick.
    Drain pasta well and add immediately to the skillet with the salmon; do not stir. Immediately pour the egg mixture over the hot pasta.
    Turn heat to medium and, using tongs, gently lift and turn the pasta, egg mixture, salmon, peas and bacon together until creamy sauce forms on the pasta. The egg will cook on contact with hot pasta. Sprinkle with cheese and toss gently. Serve immediately.

Creamy Tomato Soup

4 tablespoons butter
1/4 cup onion, chopped
1/4 cup celery, chopped
3 tablespoons flour
3 cups milk
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
2 14-1/2-ounce cans diced tomatoes, undrained
1/4 cup basil leaves, chopped, optional
Fresh grated Parmesan cheese, optional

    In a large saucepan, heat butter over medium-low heat. Add chopped onion and celery and cook, stirring, until tender.
    Stir flour into vegetable mixture, stirring until well-incorporated. Continue cooking, stirring constantly, two minutes. Gradually stir in milk and add sugar, salt and pepper. Continue to heat, stirring, until the mixture thickens and begins to boil. Remove from the heat and set aside.
    Dice tomatoes smaller or purée in a blender or processor for a smoother soup.Heat tomatoes in a separate saucepan.
    Place thickened sauce over on medium-low heat and gradually add the tomatoes, stirring constantly. Heat through.
    If desired, garnish with freshly grated Parmesan cheese or fresh chopped basil leaves.
    Be careful when you blend the hot soup. Only fill the blender half full and start on a slow speed with the lid slightly ajar to vent any steam. Then seal the lid and increase the blending speed.

Bacon Risotto

1-1/2 cups arborio rice
8 ounces pancetta or bacon, diced
1 quart chicken stock
1/2 cup white wine
1 medium shallot or 1/2 small onion, chopped
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
2 tablespoons chopped Italian parsley
Kosher salt, to taste​

    Heat stock to a simmer in a medium saucepan. Lower the heat so the stock just stays hot.​
    In a large, heavy-bottomed saucepan, heat oil and pancetta over medium heat for four to five minutes, until the fat has rendered and the pancetta is a nice golden brown.​    Remove pancetta and set it aside, but leave the fat in the pot. Add the chopped shallot or onion and sauté two to three minutes, until slightly translucent.​
    Add the rice to the pot and stir briskly with a wooden spoon to coat the grains with the fat. Sauté another minute or so, until there is a slightly nutty aroma. Don’t let the rice turn brown.​
    Add wine and cook while stirring, until the liquid is fully absorbed.​ Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process, stirring constantly.
    Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed for 20 to 30 minutes, until the grains are tender but firm to the bite. The rice will take on a creamy consistency as it begins to release its natural starches.​
     If you run out of stock and the risotto isn’t done, use hot water, a ladle at a time.​
    Stir in three-fourths of the pancetta,  the peas, butter, Parmesan cheese and the parsley. Season to taste with Kosher salt.​
    Portion into individual bowls and garnish with the remaining pancetta. Serve immediately.

Skillet Spaghetti

1 28-ounce jar pasta sauce
1-1/2 cups water
24 frozen precooked meatballs
1 16-ounce package spaghetti, broken in half
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

    In a 12-inch skillet, combine spaghetti sauce and water and stir to combine. Bring to a boil over medium-high heat.
    Add frozen meatballs and spaghetti and stir well, making sure the spaghetti is covered by the sauce. If necessary, you can add another 1/4 to 1/2 cup of water to cover the pasta. Bring to a boil, cover the skillet, reduce the heat to low and simmer 20 to 25 minutes, stirring frequently. As the pasta cooks, stir more often to ensure the spaghetti doesn’t stick together and the sauce doesn’t burn. Add more water or tomato sauce if the mixture appears to be too dry.
    Cook until spaghetti is al dente and meatballs are hot. Top with mozzarella and Parmesan cheese and serve immediately.