Last week, I encouraged friends, family, and readers to reach out with any cooking questions or ways to utilize ingredients. One of my close childhood friends, Jen, reached out with this pic of flour tortillas, feeling a bit uninspired but not wanting to be wasteful as they reached their “Best By” date.
After throwing out a few ideas, she was intrigued by the simplicity of making chips. Since flour tortillas are not as common a chip and corn tortillas, it had not crossed her mind.
FLOUR TORTILLA CHIPS
This recipe is technique more than quantities. At minimum, the tortillas and some olive oil and salt. Brush the tortillas on both sides with olive oil, cut into desired strips or wedges, and sprinkle with salt.
Bake at 350 for about 8-10 minutes, flipping halfway until golden brown and the chips still have some “give” or a touch of softness. This is an important step as you don’t want to overbake! These will harden as they cool.
Remove from oven, place on cooling racks and allow to cool before serving or storing. Store in an airtight container up to one week! (Assuming they last that long). To prolong freshness, invest in some silica gel packs to absorb any moisture.
You may play around with different flavors like other oils, spices, and seasonings! Get creative and enjoy!
I have this tendency to buy potatoes and not use them before they get gross.
Even though we’ve been experiencing 80+ degree days here in New Jersey, I was feeling the urge to bake.
One of my go-tos that I don’t do often enough is focaccia. It’s a pretty easy pantry staple because all you really need is flour, oil, salt, sugar, and yeast. It’s a quick bread to make – about two hours to do, and about 90 minutes of that is just hanging out and waiting.
For a moister, fluffier center and chewy-crunch crust, potatoes are also used. My inspiration for this focaccia came from a Bon Appetit recipe from a few years ago. I modified it this time around, omitting the seasonings/toppings. I opted for a Rosemary-rich Italian seasoning blend and Parmesan cheese.
Focaccia also makes a great Accidental Pantry Project Recipe – you do not need potatoes, but they do make a better bread. The rest is pretty much stuff you have around – flour, yeast packets, sugar or honey, oil, and water.
I wish I kept better track on what I spent at the grocery store last year when it came to cash purchases. I know when I worked at Whole Foods Market I would buy lunch every time I worked a shift, which averaged out to about $10 a day. Now that I am working again, that kind of spending probably won’t disappear, especially as I now work in a mall with countless food options.
In any case, just tracking grocery purchases for my home, last year during January and February, according to my credit card, I spent $240 at the grocery store. This year, being more diligent about my purchases, using what I had on hand as opposed to going for convenience, I spent $125 during the same period – almost half my money! To top it off, since I was not going to work for five weeks, I ate many more meals at home – so those savings not only saved me money, they stretched to twice the meals.
I know not everyone has the pantry I had (I should say have – it is still valued at $759, currently (that is down from the $1140 that I started with)), but it is still important to know when you are sitting on money and meals at home. For five weeks, that is $381 I kept in my pocket, and not only did I eat like a queen, I fed others as well.
Compound Butter. You’ve probably eaten it on top of a fancy steak or slathered on a fresh ear of corn. And in reality – it is one of those fancy things that isn’t really fancy at all – at least to make. All you need is some softened butter and your imagination.
I always make a compound butter when I make garlic bread or crostini. It’s a great way to insure all the ingredients are well incorporated, and it is a much higher quality product than spreading some butter and topping with garlic powder.
Last week some good friends came over and we made FOS (French Onion Soup) together. I like making the crostini I put in the soup aromatic, so a compound butter was in order.
For this particular butter, I cubed one stick of butter, a teaspoon of fresh time, a teaspoon of herbs de provence, 1/2 cup of parmesan cheese, and six cloves of garlic.
The finished product ready for spreading!
Bread ready for the oven!
Crostini ready for soup!
This became part of The Accidental Pantry Project as compound butters are one of those wonderful things that you can whip up with whatever is on hand. The method above yields one cup of butter and cost less than $4 to make.
My years living in New England helped me to fall in love with these ingredients. I probably have not made this soup in about two years, but the other day I came across some lovely kale, and I could not think of a better way to do it justice.
SAUSAGE KALE POTATO SOUP
1 pound sausage – I used sweet Italian, but hot Italian works as well. Chicken sausages work, but the fat in the sausage is a huge flavoring agent, so try to avoid. Remove casing and chop into bite sized pieces
1 cup diced onions
2 cloves minced garlic
1 large bunch of kale, washed trimmed to remove stems and cut into bite sized pieces
1/2 cup white wine
2 quarts chicken broth
Salt and pepper
Parmesan or romano cheese (simmering the soup with the rind or chunk of cheese instead of grated works great!)
1 pound small red potatoes – washed and sliced into pieces – you can also dice
1/2 cup lowfat or skim milk
Using a large stock pot, start to brown the sausage. Add onions and garlic and cook until they are just starting to soften, but not brown. Add the kale. Kale will have a lot of volume, but will cook down as you heat it. Mix all the ingredients well, cover the pot, and allow to sweat the vegetables for about three minutes. Remove lid, stir, and add the white wine to deglaze the pot. Add chicken broth and seasonings (hot sauce is optional, but I like a few dashes for flavor, not heat). If the volume of the soup is not “liquidy” enough, you can always add some water or more broth. Bring soup to a boil and reduce to a simmer for about 10 minutes. After the 10 minutes, taste soup to adjust any seasonings, and add the cheese and potatoes. Simmer for about 10-15 more minutes until potatoes are tender, but still have a little bit of bite – you don’t want them to disintegrate. Add the milk, taste to adjust seasonings one more time – and enjoy! Soup can be eaten immediately, but it also holds really well over a few days and the flavors develop well.
Hurricane Sandy has left me isolated in my own home. No work, no businesses open, no friends or family or boyfriend to hang out with. Just me and whatever I got here at home. I’ve been wanting a day off to reorganize some closets in my home, particularly my pantry. Most of today with the crappy weather I wasn’t feeling up to doing anything besides lay in my pajamas and watch food network and play words with friends and play on Facebook and Twitter.
For a few hours it was fun, but I’m not really the type of person who can stay still for too long, so after a couple of cups of coffee, I got my second wind and decided to clean out my pantry and a kitchen cabinet that also had some pantry items. This sums up my non perishable items, sans spices:
I have now deemed myself a culinary hoarder. I have so much food all I can really do is have a party and find creative ways to cook it off, Iron Chef style. What are you inspired to make?