pantry meal Archives - Sunday Chefs

Chocolate Muffins

These seriously are the best muffins ever and so easy to make. I cannot take credit for these, someone gave me the recipe and I am not sure of the origin. But thank you to whoever thought of it. The idea seemed strange but I quickly realized what a great way to get a vegetable into my child who seems to be allergic to almost every other vegetable except broccoli and cauliflower. So here it is …. couldn’t be any easier and they will never even know there is pumpkin in them. Preheat oven to 400 degrees Fahrenheit.

It is always the simple that produces the marvelous – Amelia Barr

1 15 oz can of pumpkin puree
1 box devils food cake mix

Spray the mixing bowl and all the utensils with cooking spray because the mixture sticks to everything without it. Mix the two together, it will take a while, but don’t give up. ( I have tried to do this in my mixer and it doesn’t work… don’t bother).

Spray a muffin tin with cooking spray (do not use paper muffin cup liners, it will not work) and use an ice cream scoop to split mixture evenly to make 12 muffins.

Add to oven and cook for 15 minutes. That’s it and they are the best muffins. They are so moist and are perfect for breakfast or a snack.

Allergens: Wheat, Check your cake mix for other allergens.

The Best Beef Stew

My kids Aunt Pam is a great cook and you will see a lot of her recipes here. I wish I had her talent. She is very brave and will try anything. I am not so brave, but I will gladly copy her tried and true recipes and allow her to have all the glory.

The people who give your their food give you their heart – Cesar Chavez

5 lbs. sirloin tips (sometimes I use leftover roast beef cut into chunks and it is great)
1 10z. package white mushrooms, sliced
1 tablespoon flour (or corn starch to make it gluten free)
1 cup water
1 large can tomato sauce (i.e. Hunt’s)
1 large turnip (I prefer 1 small)
5 potatoes, peeled and cubed
6 carrots, peeled and chopped
2 cloves garlic, diced

In large, heavy pot, brown sirloin tips, add mushrooms and cook until soft. Add garlic and cook a few minutes more. Add flour (or corn startch) and mix well. Pour water over the beef mixture. Add the can of tomatoes, potatoes, carrots and turnips. If you are gluten free, leave out the flour and add a little cornstarch instead. Add more water and salt and pepper to taste. I like to simmer for a few hours.

YOU DEFINITELY NEED SOME BREAD TO GO WITH THIS STEW!

Allergens: Carrots, Gluten (unless switch flour for corn starch)

Spinach, Lemon and Bacon Risotto

My first attempt at Risotto! Do you believe it? I have always been a big fan, but very intimidated to make it. It was so worth it.

No one is born a great cook, one learns by doing – Julia Child

Ingredients:

5 slices of bacon, chopped
1 large onion, chopped
1 1/2 cups Arborio Rice
4 cups of low-salt chicken broth (plus 1/4 to 1/2 cup for the end)
3 tablespoons fresh lemon juice (about 1 large lemon)
Zest of the lemon
1 cup of cooked chicken (chopped)
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
3-4 cups of fresh spinach
1 roasted shallot (chopped)
1/2 -3/4 cups of freshly grated Parmesan
1 tbsp. fresh parsley, chopped

Preheat oven to 375 degrees. In large, heavy, oven-safe pot, cook the bacon over medium heat until crisp. Remove the bacon and drain on paper towels.

Add the onions and cook until tender, about 5 minutes. Add the rice and cook for about 3 more minutes, stirring frequently. Add the lemon juice and 4 cups of the chicken broth. Stirring frequently, bring to a boil. Cover the pot and put in the oven for 20 minutes.

After 20 minutes, remove the pan from the oven and return to stove top over medium-low heat. Now add the spinach, chicken and roasted shallots and remaining chicken broth. Stir for about 2 minutes (until spinach is wilted). Add more broth if needed. Add the bacon, lemon zest and Parmesan cheese and stir until creamy.

Garnish with parsley and Parmesan cheese.

Allergens: Dairy

Carbonara

When the recipe card is as old and worn as this one, you know it’s good. Not even sure where I got the recipe, but it is a staple in this house. At my bridal shower, oh so many years ago, the guests all brought me a recipe, it might be from there. This is the ultimate pantry meal.

I split this recipe in two and make half with regular pasta and half with gluten free to accommodate my whole family. It is great both ways!

Life is a combination of Magic and Pasta – Federico Fellini

Olive Oil
1 lb. spaghetti, cooked (regular or gluten free)
1/3 lb. bacon
4 or 5 cloves garlic – chopped
1/4 tsp. red pepper (I like it spicy, so I add a little more)
1/2 cup white wine or chicken stock
2 large egg yolks
1/4 cup boiling pasta water
1/4 cup Parmesan cheese
Handful of chopped parsley
Coarse salt and pepper

Cook pasta Al Dente.

In large skillet over medium high heat. Saute bacon until it browns. Remove bacon and put aside. Drain the bacon oil and then add two tbsp. olive oil, garlic and red pepper. Saute two minutes. Add wine and reduce by half.

Beat eggs vigorously and stir in a ladle of pasta water. Drain the pasta and to bacon pan and remove from heat. Add egg mixture, cheese, parsley, salt and pepper and toss until well combined and cheese has melted. Serve with extra cheese.

Allergens: Dairy, Egg, Wheat (can make gluten free)

Banana Bread

There are days when cooking is just not my thing and the first time I made banana bread was one of them. Even now…… twenty five years later, I still feel the sting of humiliation. I was newly married and wanted to make it for my husband. My sister had given me one of those homemade cookbooks, that you buy at church fairs and school fundraisers, and it had a recipe I thought I would try. As I was reading it, even I thought maybe 5 tbsp. of baking powder was a little much, but hey, what did I know? I am alone in my apartment experimenting and at the exact moment I add the baking powder, it begins to rise like Mt. Vesuvius into some strange, freaking, elementary school science project! As it overflows the bowl, onto the counter and then the floor, the front door opens and who walks in… my husband and is brother! I must have looked like a deer in the headlights, because they saw their prey and pounced. These are the two most hilarious, sarcastic men I know and they had a field day. This is one of the many cooking disaster stories that they tell and even I have to say, if it was anyone else but me, it would be hysterical.

After all these years, and lots of practice, I make a great banana bread and they both will agree.

Don’t be afraid to take whisks – Unknown

Banana Bread

2 cups flour
1 tsp. baking soda
1 cup sugar
1/4 tsp. salt
2 eggs, beaten
1/2 cup canola oil
3 ripe bananas, mashed

The bananas need to be ripe….not pretty, just over ripe. I actually freeze the bananas, so I always have some available. The skin will turn black, but they are perfect inside.