| I’ve got nothing in the fridge, no money to spend on groceries and a paper due tomorrow. You’re thinking this is probably not the best way to start cooking dinner. The well-known secret to cooking – I’ve heard it said often – is not thinking too hard. Let me start this cooking column by saying this conventional wisdom is pretty much a blatant lie. Cooking is art, science and just damn fun, but the act of cooking, like any other process, requires careful forethought; budgeting and shopping for ingredients, considering your existing supplies and utilizing the right tools. When I say “tools” I don’t mean $60 motorized salt and pepper grinders. Contrary to what Williams-Sonoma and Food Network would lead you believe, the tools of the trade are not overpriced kitchen gadgets; they will not make the food you cook taste any better or make your life any happier. In the spirit of “Fight Club,” you are not your stainless steel fondue pot. The true tools of the trade are pantry staples: Those basic items that anyone who is even considering cooking anything should keep on hand. Ok, I’ll admit it, “pantry staples” aren’t as sexy as kitchen gizmos, and they don’t have the same kind of kick-the-tires appeal, but every garage with a muscle car also probably has a more pragmatic sedan. Pantry food is usually ultra-cheap, nutritious and shelf-stable (meaning it will last you about six months or more, but no one likes to eat 5-year-old rice, so check dates). Basically, it’s every starving student’s dream; open a few cans, throw in a little protein if you want, and presto: something gourmet for almost no money. Let’s take a look at what you should be stocking beside your dusty boxes of mac ‘n’ cheese: – Low sodium chicken or vegetable stock: I can’t emphasize how good stock is at making 20-minute meals taste like they took all day to cook. Boxes of stock can be re-closed and refrigerated, but you can store opened cans in an old Nalgene too. Avoid full fat/salt broth – I looked at the back of those cans once and almost had a heart attack; one cup has 48 percent of your daily salt intake. Seriously. – Canned beans: Cheap! Tasty! You should snag a few different types. Don’t spend your dough on brand names – generic works exactly the same. Garbanzo beans (chickpeas) are often overlooked, but they are flavorful, meaty and perfect for vegetarians or faux-vegs. Skip the lima beans. – Dried pasta/couscous/rice: The Pastafarians already know this, but dried noodles and macaroni last forever and can be used to make basically any random assortment of fridge leftovers into a meal. Couscous is ultra-quick-cooking and rice is classy. Try out whole grain if you’re a hippie or whatever. – Sugar, salt and flour: Need to make it sweeter, more savory or thicker? I rest my case. If you don’t cook a lot, don’t buy a lot, and if you don’t like ants, store it in airtight jars or plastic containers. – Canned tomatoes: Get whole tomatoes in a can. Get crushed tomatoes in a can. Get every possible kind. These will save your life. You can make them into pasta sauce or stew them with rice for Mexican food. |
RecipeLazy Sunday Pantry ChiliThis is a slow-cooking recipe, so throw everything in the pot and do some homework. You only have to stir the pot every 15 to 20 minutes. It can easily be scaled up by doubling the recipe or made less spicy by reducing the cayenne and red pepper flakes. This version is vegetarian, but you can brown and drain ground beef, chicken or turkey and add it toward the end of the cook time.
1.Chop the onion into small, half-inch sized pieces. Open all the canned vegetables. Using a strainer, drain and rinse the beans. |
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