Tag Archives: pantry

bowl of stew with sourdough toast

One Humble Can of Tomatoes, Six Different Meals to Remember

As the weather turns cooler and we spend more time cozied up indoors, we often turn to our pantry to see what simple recipe we can whip up for a weeknight dinner. From pureed to chopped to strained, tomatoes are something I always have on hand as they can be used in endless ways. Here are six recipes you can make with a humble can of tomatoes.

Shakshuka

Shakshuka is a tomato-based dish that consists of poaching eggs in a spicy sauce. You can make it in 30 minutes with just a few simple ingredients. Start by sautéing garlic, diced onion and sliced red bell pepper in olive oil. Add your chopped tomatoes, paprika, cumin and chili powder. Let simmer for 10 minutes before cracking in the eggs. Cover with lid and poach the eggs until the whites are cooked, but yolk is soft. Garnish with crumbled feta cheese and fresh parsley.
shakshuka in a cast iron pan

Sloppy Joes

Have a can of tomatoes and ground meat in the freezer? Grab yourself some fresh buns and make sloppy Joes! A childhood favourite of mine, sloppy Joes consist of simmering together ground meat — beef, pork, chicken or turkey — as well as tomato sauce, onion, garlic, brown sugar and Worcestershire sauce. You can sneak in a few extra veggies if you’d like too. Serve the mixture on a bun.

bun with sloppy Joe mixture on black plate

White Bean and Tomato Stew

This stew consists of simmering white beans in tomato sauce, along with chicken stock, garlic, onion, celery, thyme and red pepper flakes. It is loaded with flavour and can be served a number of ways: over steamed rice, on sourdough toast or with pasta simmered right into the stew. Serve with lots of freshly grated Parmesan cheese.

bowl of stew with toast

Pizza Sauce

One of the most popular uses for canned tomatoes is homemade pizza sauce. We make a lot of pizza at home — and I prefer homemade sauce to the store-bought option, as you can control the flavours. It is so easy to make and requires no heating. Just stir together the tomatoes, olive oil, garlic, oregano, salt and pepper. You’ll be wondering why you didn’t always make your own sauce.

two slices of square pizza on a black plate

Salsa

Almost as easy as pizza sauce, you can turn a can of tomatoes into fresh restaurant style salsa. To a food processor: add tomatoes, green pepper (optional), fresh cilantro, onion, jalapeno, lime juice, garlic, salt and pepper. Pulse until the salsa is as smooth or chunky as you prefer. Open a bag of tortilla chips and dip, dip, dip away!

grey plate with tortilla chips and bowl of homemade salsa

Chili

The perfect hearty meal on a brisk fall or snowy winter day is — hands down — chili! You can add pretty much anything you like, be it lots of vegetables or just beans, ground meat, tomatoes and spices (chili powder, paprika, cumin and coriander). I like to include onions, celery, carrots and red and green peppers in my classic chili recipe.

chili in a white bowl

Want to cook with more pantry staples? Here is one humble can of chickpeas, six different ways and one can of black beans, six ways.

Not Your Average Tuna Salad: Refresh Pantry Cooking With This Oh-So Garlicky Dish

As many of us begin our venture in pantry-style cooking, two go-to canned items are always tuna and beans. But, instead of a lackluster tuna or bean salad, we paired them together and created something that’s vibrant, fresh and oh-so garlicky. You’ll already have the majority of these ingredients in your pantry or fridge, and if you’re missing something and can’t get your hands on it, swap it for what you do have, or simply leave it out. The garlic chips are really the star of this dish anyways, and every kitchen has a supply of garlic, right?

Tuna Salad With Tomatoes, Basil, Beans, Kale and Garlic Chips

Prep Time: 15 minutes
Cook Time: 2 minutes
Servings: 2-3

Ingredients:

6 garlic cloves, thinly sliced
3 Tbsp extra-virgin olive oil
1 can tuna, drained
1 can chickpeas, rinsed and drained
5 cherry tomatoes, halved or ¾ cup chopped tomato
½ cup basil leaves, roughly chopped
1 small shallot or ¼ red or yellow onion, slivered
3 cups kale, chopped
1 Tbsp apple cider vinegar
1 Tbsp lemon juice
½ tsp sea salt
A few cracks of pepper


Directions:

1. In a skillet, heat 1 Tbsp extra-virgin olive oil over medium. Add in the garlic slices and toss around until they become brown and crisp, this will only take a few minutes.

2. Place them on a towel to drain some of the oil and dry up. You can save the oil that’s left in the pan and use it for dressings or sauces.

Related: 3-Ingredient Salad Dressing Combos That Will Save Your Lunch and Dinner

3. Put the tuna, chickpeas, tomatoes, basil, shallots and kale into a bowl.

4. Whisk together 2 Tbsp of oil, along with the apple cider vinegar, lemon juice, salt and pepper and pour over the ingredients in the bowl.

5. Top with garlic chips and enjoy.

Cooking with more pantry staples lately? Try these creative canned salmon recipes and macaroni dish ideas.

This Easy Recipe for Soft Rolls Uses Less Than 10 Pantry Ingredients!

There’s nothing quite like breaking into freshly baked bread, beautifully golden on the outside, warm and pillowy on the inside. What’s even more rewarding is making it yourself! These soft dinner rolls are incredibly easy to make and require just a few ingredients that you probably already have in your pantry. I promise once you try these Baking Therapy soft rolls, it’ll be your go-to bread recipe time and time again.

Easy Soft Dinner Rolls

Prep Time: 15 minutes
Resting Time: 45 minutes
Bake Time: 20 minutes
Total Time: 80 minutes
Servings: 2 x 6-inch round loaves

Ingredients:

Dough
1 cup whole milk, room temperature
2 ½ Tbsp instant yeast
2 ¾ cup all-purpose flour
1 Tbsp vegetable oil (or any neutral oil)
1 Tbsp granulated sugar
1 egg, beaten
2 ½ tsp kosher salt

Egg Wash
1 egg
1 Tbsp milk

Pinch flaky salt (optional)

Related: No-Knead Olive Za’atar Bread That Looks Fancy (But is Super Easy)

Directions:

1. In a stand-mixer bowl with the hook attachment, mix together the milk and instant yeast. (If you’re using active dry yeast, make sure to proof in warm milk at about 100°F to 110°F). Add the sifted flour, oil, sugar, egg and salt. Mix on low speed, until the dough pulls away from the bowl, about 5-7 minutes.

2. Transfer the dough to a lightly floured surface, cover with the bowl and allow the dough to rest for 30 minutes. The dough will rise to about two to three times its original size.

Related: From Homemade Bread to Pickles, 20 Recipes to Master While Indoors

3. Grease and line with parchment paper two 6-inch round pans (or pan of your choice).

4. Portion the dough into equal portions (10 x 75 gram balls). Roll each piece of dough against a non-floured surface to create smooth, round dough balls.

5. Place five dough balls into each of the prepared pans, cover and set aside to rest a second time for 15 minutes.

6. Preheat oven to 420°F. Prepare egg wash by mixing egg and milk.

7. Brush the dough balls with egg wash and sprinkle with flaky salt.

8. Bake for about 20 minutes until golden brown.

Want more easy at-home recipes that use pantry ingredients? These meals that start with macaroni  and canned salmon recipes will have you cooking up a storm.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.