Recipes Using Pantry Items

Pantry to Plate: 40 dumpling pork wrappers

Ingredients: 

• 1 lb ground pork
• 2 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 1/2 teaspoon
• 1/2 teaspoon white pepper
• 1 teaspoon sugar
• 1/2 teaspoon chicken bouillon powder
• 1 tablespoon oyster sauce
• 2 tablespoons light soy sauce
• 2 tablespoons dark soy sauce 
• 2 cups Chinese garlic chives (chopped)
• 2 teaspoons sesame oil

Recipe:

1. Place ground pork into a bowl and add ginger, garlic, white pepper, salt, sugar, chicken bullion, dark soy sauce, light soy sauce, and oyster sauce. Lightly mash together using your hands to mix.
2.  Into the previous bowl, add in chives and sesame oil. Mix thoroughly using your hands. 
3.  Grab a dumpling wrapper, placing it in the palm of your hand. Wet the edges of the wrapper then place a tablespoon of filling in the center. Fold the wrapper in half (like a taco) and pinch/pleat the edges to seal. 
4. To cook, steam or pan-fry the dumplings.
5.  Enjoy!

Pantry to Plate: Kimchi Fried Rice

Ingredients:

• 2 cups Rice
• 1 cup Kimchi
• 3 tbsp Soy Sauce
• 4 tbsp Vegetable oil
• Onion
• Green Onion
• Garlic
• Eggs
• Spam

Recipe:

1. Thinly slice scallions and dice onion
2.  combine kimchi brine, soy Sauce, + Vegetable oil, cook over high heat
3.  Add scallions, onions, Garlic, + kimchi until soft
4. Slice spam into inch-long pieces, add to pan
5. Add 2 cups of rice, stir until combined
6. Remove rice from pan, fry eggs on medium high
7.  Plate rice, top with fried egg, garnish + enjoy!

Pantry to Plate: Lemon Chicken Orzo

Ingredients:

• 2 cups shredded roasted chicken
• 2 cups spinach
• 1 cup whipping cream
• 2 tbsp lemon juice
• 2 cups chicken broth
• 1 cup orzo
• 3 cloves minced garlic
• 2 tbsp butter
• ½ onion
• 1 tbsp oil
• ½ cup parmesan cheese
• ¼ tsp italian seasoning
• Salt & pepper to taste

Recipe:

1. Add oil, butter, and half an onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
2. Add minced garlic, seasonings, and orzo. Cook for 2-3 minutes, stirring often.
3. Stir in chicken broth, lemon juice, and whipping cream.
4. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. Stir in roasted chicken.
5. Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes or until it has thickened to your liking.

Pantry to Plate: Thai-Inspired Beef Salad

Ingredients:

• 1 lb steak
• 2 tbsp fish sauce
• 1 tsp garlic
• 3 tbsp oil
• 1 tbsp sugar
• 6 cups mixed greens
• 1 ½ cup of cucumbers
• 10 grape tomatoes
• Thai basil stem
• Scallion
• Pepper
• Cilantro
• Mint
• (Optional) Thai chili
• (Optional) chopped peanuts

Recipe:

1. In a medium to large bowl, combine 2 tbsp fish sauce, ½ tspn garlic, minced cilantro, Thai basil stems, 3 tbsp oil, 1 tbsp sugar, pepper, and salt. Add the steak and rub the marinade mixture all over the steak. Set aside to marinate overnight (or, for more tender cuts, at least 20 minutes, while you prepare the other ingredients).
2. In a small bowl, dissolve 1 tbsp of brown sugar or palm sugar in the hot water. Whisk in 3 tbsp lime juice, 3 tbsp oil, 2 tbsp fish sauce, chopped cilantro, Thai basil, garlic, and salt and pepper.
3. Heat your pan/cast iron skillet until searing hot. Add the marinated skirt steak and let it cook for about 1 minute. Next, rotate the skirt steak 45° to get more grill marks (and flavor!). Cook for another minute. Flip the steak and repeat these steps for the other side.
4. To a large bowl, add in 6 cups of mixed greens, chopped scallion, cilantro, mint, and Thai basil. Toss in 1.5 cups of cucumbers and 10 grape tomatoes right before you dress the salad.
5. Pour about half of the salad dressing over the salad. After the beef has rested, slice the steak against the grain into bite-size slices. Top the salads with steak, chopped peanuts, and Thai chili (if using), and serve any remaining dressing on the side.

Pantry to Plate: Aquachile

Ingredients:

• Shrimp
• 1 cup lime juice
• ½ tsp salt
• Serrano peppers
• Cilantro
• Red onion
• Cucumber
• Avocados
• Tortilla chips
• Tostadas

Recipe:

1. Cure the Shrimp. Place the shrimp in a shallow dish, cover with 1 cup of lime juice and ½ teaspoon of salt, and refrigerate for 30 minutes. The shrimp are cured when they turn bright pink.
2. Make the Marinade While the shrimp is curing, blend the serrano peppers, cilantro, and the remaining lime juice until the mixture is completely smooth. This creates your spicy, vibrant marinade.
3. Marinate the Cured Shrimp Pour the spicy marinade over the cured shrimp, gently toss to combine, and refrigerate for an additional 30 minutes to allow the deep flavors to infuse into the shrimp.
4. Garnish and Combine Add the fresh garnishes—red onion, cucumber, and avocados—to the bowl. Gently toss all the ingredients together to distribute the fresh components.
5. Serve Fresh Serve the aguachiles immediately with tostadas or tortilla chips. Consume the dish quickly (within 6 hours) to ensure the shrimp remains tender and not rubbery.

Pantry to Plate: Baleadas Hondurenas

Ingredients:

• Flour
• Water
• Vegetable oil
• Egg
• Salt
• Refried red beans
• Queso Fresco (or Duro)
• Mantequila - Honduran crema
• (Optional) Avocado
• (Optional) hot sauce

Recipe:

1. Mix flour, water, vegetable oil, egg, and salt to create a smooth, non-sticky dough. Form the dough into eight golf ball-sized portions, cover them, and let them rest for 20 minutes to prepare for cooking.
2. Stretch each dough ball into a thick tortilla. Cook each one on a hot skillet over medium-high heat until it is lightly browned and puffy, usually about one minute per side. Serve the tortillas while they are still warm.
3. Slather the warm tortilla with a generous, creamy layer of refried red beans. This is the fundamental and non-negotiable base of the baleada that defines the dish.
4. Immediately layer on the other classic toppings: crumbled, salty queso fresco (or duro) and a spoonful of mantequilla (Honduran crema). Optional additions include avocado or hot sauce.
5. Fold the completed baleada in half like an envelope. It must be eaten hot and immediately, as the dish loses its essential texture and warmth if left to cool.

Pantry to Plate: Overnight Oats

Ingredients:

• 1 cup oats
• 2 tbsp chia seeds
• 2 cups milk
• 7 tsp maple syrup
• ¼ tsp vanilla extract
• (Optional) Yogurt
• (Optional) Fruit

Recipe:

1. In a lidded quart container or other similar vessel, whisk 2 cups of milk, 7 tsp maple syrup, 1 tsp sifted matcha powder and ¼ tsp vanilla together.
2. Stir in 1 cup of oats and 2 tbsp chia seeds until thoroughly combined.
3. Cover the mixture and store in the fridge at least 3 hours or overnight.
4. Mix to combine thoroughly before serving, and thin to taste with more milk, if desired. Top with yogurt and fruit. The oats can last, covered and refrigerated, for 3 to 4 days.

Black Bean Tacos and Corn Salsa

Ingredients:

• 2 cans black beans
• 6 small-sized tortillas
• 1 bag shredded Mexican cheese (optional or vegan substitute
• Corn Salsa:
• 1 can corn
• 1 jalapeno
• Juice of 1 lime
• Salt to taste
• Recipe: 

Tacos:

1. Blend two cans of black beans (about half drained) with seasonings of your choice until it forms a paste.
2. Fold tortillas in half and add the bean paste.
3. Place tortillas on a hot pan at medium-high heat. Cook for about a minute and a half on each side (or until adequately toasted). Flip and repeat.
4. Serve and add cheese if you'd like!

Corn Salsa:

1. Drain the corn and add to a medium-to-large sized bowl.
2. Dice jalapeno and add.
3. Add the juice of a lime.
4. Mix thoroughly and let sit in the fridge for about 30 minutes.
5. Optionally, add salt to taste.

Ally Tostadas

Ingredients: 

• 1 Package Ground Beef or Beyond Beef (TFP)
• 1 Package of Tostadas (TFP)
• 1 Onion (TFP)
• 1 Avocado (TFP)
• 1 Shredded Cheese (TFP)
• 1 Can Rosita Refried Beans (TFP)
• 1 Clove of Garlic
• 1 Lettuce
• Mayonnaise
• Lemon Juice
• Spices: 
• Garlic Powder, Onion Powder, Chicken consomme, Salt, Pepper

Recipe:

Marinating the meat:

1. Thaw out the meat and place into bowl
2. Chop up one clove of garlic and mix it in
3. Add preferred spices
4. Let it marinate overnight

Cooking:

1. Cook meat thoroughly for about 15-20 minutes, add water if needed, and place in a separate bowl
2. Heat refried beans in a pot, and follow the can instructions.
3. Chop up Lettuce

Guacamole:

1. Put cut avocado in bowl
2. Add the desired amount of mayonnaise or cream, lemon juice, & salt
3. Mix

Assemble:

1. On tostada, spread refried beans, put meat, lettuce, guacamole, shredded cheese

Chana Masala 

Ingredients:

• 1 can garbanzo beans, washed
• 2 tomatoes
• 1/4 of an onion
• Cilantro
• Jalapenos/green chilis
• spices (use what you have based on your preference!)
• Cumin
• Cumin powder
• Coriander powder
• Salt to taste
• Garlic powder
• Red chili powder
• Turmeric
• Tamarind concentrate

Recipe:

1. Cut tomatoes, onion, and jalapenos/green chilis. Blend the tomatoes to make a paste.
2. Heat oil in a pot and add cumin seeds. Once they crackle, add jalapenos/green chilis and onion.
3. Add the tomato puree, with salt and turmeric.
4. Let it cook, then add red chili powder, cumin powder, coriander powder, and garlic powder.
5. Let it cook, then add the washed garbanzo beans. Toss and coat with spatula.
6. Cover and cook on low heat.
7. Add half a can of water and cook on medium-high heat uncovered.
8. Add 1/4 spoon tamarind concentrate (if you have)
9. Add cilantro and adjust spices.
10. Add a little heavy cream if you prefer thicker gravy (optional!)
11. Serve with yogurt & any flatbread or rice!

Sheet pan dinner with vegan sausage & potatoes

Ingredients:

• Beyond Sausage (TFP) cut into coins
• Potatoes (TFP) cut into 1 inch cubes
• Onion (TFP) cut into wedges
• Optional additions: other vegetables of your liking like Bell Pepper (TFP) or Carrot (TFP) or event top with parsley (TFP)
• 3-4 Tbsp Olive Oil
• Salt, and pepper to taste
• Other herbs and spices of your liking! I like Rosemary and thyme but paprika or Italian seasoning would also be great!

Recipe:

1. Preheat oven to 425F
2. Line baking sheet with aluminum foil or parchment
3. Drizzle vegetables with olive oil and season, tossing to evenly coat
4. Add vegetables and sausage to the sheet pan and spread evenly
5. Bake for 30 minutes and start checking for doneness by testing to see if the potatoes are tender with a fork. It should be done between 40-45 minutes.

Enchiladas y Arroz & Ramen with Tofu

Ingredients:

• Enchiladas y Arroz:
• Tortillas
• Protein (eg: chicken, Beyond meat, etc)
• Tomato sauce
• Onions
• Cheese
• Lettuce
• Peppers
• Seasonings of choice

• Ramen
• Tofu
• Green Onion
• Seasonings of choice

Recipe:

1. Enchiladas y Arroz:
2. Heat up some shredded protein.
3. Cook protein with tomato sauce, onion, peppers, lettuce, and seasonings of your choice
4. Heat in conventional oven on rolled tortillas covered in sauce and cheese
5. Ramen with Tofu:
6. Season and fry tofu
7. Add some chopped green onion
8. Add to your favorite ramen!