Fresh Ingredients
1 thick slice of onion
1-2 cloves garlic, minced
4 plum tomatoes, chopped
1-2 T sour cream

Pantry Fare
2 cups broth
splash of balsamic vinegar

Oils and Spices
2 tsp sugar
1/2 tsp salt
1 tsp dried basil

Saute the onion and garlic until lightly browned. Add the tomatoes, broth, basil, vinegar, and sugar. Simmer for 30 minutes to blend flavors. Add salt and season more to taste if necessary. Add sour cream and blend the mixture.

Makes 2 generous servings.

Be healthy!

Fresh Ingredients
1 medium potato
¼ cup finely chopped onion
1 tsp finely minced ginger root
¼ cup peas, fresh or frozen
1 – 10 oz pkg refrigerated biscuits

PantryFare
(none)

Oils and Spices
1 tsp vegetable oil
½ tsp slightly crushed fennel seeds
½ tsp ground coriander
¼ tsp salt
¼ tsp curry powder
¼ tsp tumeric
dash of cayenne pepper to taste

Cut the potato into large pieces and boil until tender, about 15 minutes. Drain, cool, peel and cut into ¼-inch cubes.
Heat oil in medium skillet and cook onion and ginger, stirring frequently, about 5 minutes. Add spices while cooking onion and stirring.
Stir cubed potatoes, peas and 2 T water into onion mixture and cook covered until peas are just tender. Remove from heat and cool 10-15 minutes.

Preheat oven to 400°.

Place biscuits on a lightly floured surface and roll them into 4½-inch circles. Cut each circle in half and place 1-½ tsp of filling in half of the semi-circles. Moisten the edges slightly with a finger dipped in water, fold the dough over the filling and seal the edges. Crimp with a fork.

Place samosas on an ungreased baking sheet and bake until golden, approximately 8 to 10 minutes. Serve hot.

Fresh Ingredients
1 pound carrots, sliced into 1/2 inch pieces and steamed for 12 minutes, until tender then drain
1 cup finely chopped onion
1 cup skim milk

PantryFare
1 T sugar
1 T flour
2 T dry sherry
1 T dry bread crumbs

Oils and Spices
2 tsp vegetable oil
1/4 tsp salt
1/16 tsp pepper
1/16 tsp ground nutmeg
nonstick cooking spray

Puree the steamed carrots in a food processor or blender.
Preheat oven to 350° and lightly oil a 1-quart baking dish with the nonstick cooking spray.
Cook the onion with oil in a medium skillet over medium heat until golden brown. Stir in sugar and 1 T water, followed by the flour. Gradually stir in milk and cook until slightly thick. Add salt, pepper, nutmeg, sherry and carrots, mixing well.
Spoon into the baking dish and top with bread crumbs. Gently spray the top of the pudding with cooking spray.
Bake uncovered for 35 minutes.

Fresh Ingredients
1 small white onion, sliced
3 cloves garlic, crushed
2 cups baby spinach, coarsely chopped
1 bunch beet greens with stems, chopped

PantryFare
1 can kidney beans, drained with 1/4 cup liquid reserved
2/3 cup imitation bacon bits
1/2 cup red wine vinegar

Oils and Spices
2 T olive oil
salt to taste

Heat olive oil in a skillet over medium heat, and cook the onion until transparent and beginning to turn brown, about 8 minutes; stir in garlic, and cook just until fragrant, about 1 more minute. Stir in spinach and beet greens, partially cover the pan, then cook until the leaves wilt, about 2 minutes. Sprinkle on the bacon bits. Stir in the kidney beans with reserved liquid, and cook the mixture, stirring often, for about 2 more minutes. Mix in the red wine vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. Season to taste with salt.

Thanks to truckersmom and AllRecipes.com!

Fresh Ingredients
1 cup grated carrots
1 cup grated zucchini
1/2 cup diced onion
1/2 cup diced mushrooms
1 clove garlic, minced
sliced cheddar or jack cheese (optional)

PantryFare
2 cups rolled oats
3 tbsp flour

Spices and Oils
1/4 cup tamari
salt and pepper to taste
oil for frying

Mix everything together (except for oil & cheese) and shape into patties. Brown in skillet over medium-high heat. Place in a baking pan and bake at 350 degrees for 25-30 minutes. Top with a slice of cheese in the last 5 minutes if desired. Serve on a roll with lettuce, tomatoes, and the works.

Fresh Ingredients
1-1/2 cup grated zucchini
1/2 cup grated carrot
1 small onion, finely diced
1 garlic clove, pressed
1 egg
1/2 cup milk
2 tbsp butter

PantryFare
8 tbsp flour

Oils and Spices
pinch of basil
herb salt & pepper to taste
oil for frying

Saute the grated zucchini and carrots in 2 tbsp butter for 8-10 minutes. Beat egg and milk, add basil, salt and pepper. Add to vegetables along with enough flour to form the mixture into patties. Pan fry the patties in an oiled skillet until golden.

For the sauce melt 1/2 stick butter and stir in 3 tbsp flour. Add 1/2 cup milk, stirring over medium heat until it starts to thicken. Add 1 cup freshly grated Parmesan or Romano cheese and simmer a few minutes as you stir. Serve on top of patties.

Fresh Ingredients
1 recipe frioles de olla
1 T white onion, finely chopped

Spices and Oils
6 T lard

Heat the lard in a 10″ frying pan. Fry the onion over medium heat until transparent. Add a cupful of the beans and broth and mash down over fairly high heat. As they reduce, add more and keep mashing until all the beans have been added. Continue frying as you scrap the sides and bottom of the pan until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.

If you are preparing the beans ahead, cook them until all the beans have been added and mashed. Then cover tightly to prevent a hard crust from forming on the top. When reheating, sprinkle the top with warm water, mix in and continue with the final frying.

The paste freezes well.

Fresh Ingredients
1/4 white onion, roughly sliced

PantryFare
1/2 pound dry beans – pinto, pink or black turtle

Spices and Oils
1 heaping T lard
sea salt to taste

Remove stones and dirt from the beans and rinse them twice in cold water. Drain. Place in a pot and cover with hot water plus about 3 inches above the beans. Add the onion and lard and bring to a simmer. Continue simmering until the beans are soft, then add salt and continue cooking until the beans are very soft and the broth is soupy. Cooking time will vary depending on the dryness of the beans but plan on an extended time frame and eat the next day.

Pointers from Diana Kennedy:
“Do not soak the beans first; the skin gives off an unpleasant flavor.”
“Do not add the salt until the skins are soft, or they will toughen.”
“Do not leave the beans at room temperature for any length of time; they ferment easily”
Always use the bean broth . . . throw out the book that tells you to discard it.”

PantryFare
10 stuffed green olives
1 – 14 oz can diced tomatoes

Spices and Oils
2 T olive oil
½ tsp salt
¼ tsp pepper
1 tsp dried oregano

Heat the oil in a large skillet over medium heat. Add the eggplant, zucchini, onion, peppers and garlic. Saute for 15-20 minutes, until the vegetables appear to be about half cooked. Add the tomatoes, olives, and seasonings. Stir together, cover, and simmer over low for approximately 40 minutes.

Be healthy!

PantryFare
    1 can chickpeas

Spices and Oils
    2 tablespoons oil
   2 tsp ground corriander
   ½ tsp tumeric
   ¼ tsp cayenne
  
Cook the chopped onion in large pan over medium heat until translucent.  Add the onion, garlic, ginger and spices and sauté 3-5 minutes.  Then add the spinach with 1 cup of water and cook until the spinach wilts.  Puree the spinach in your blender or food processor then move back to the pan.  Add the can of chickpeas and heat through.  Fold in the yogurt and heat slowly.

Serve with warm naan or rice.  Makes approximately 4 servings.

 
Notes:  Don’t overdo the ginger (like my tendency) and sprinkle cooked spinach with lemon juice if you want to keep the bright green color.

Source:  Whats4Eats.com