Pantry Recipes

Pantry Recipes

Growing up, Momma had several go-to recipes that were considered pantry staples in her kitchen. I have also made many of these my go-to kitchen staples, not just pantry items (some maybe), but also go-to, frequently used pantry recipes.

Over the years, I’ve realized that pantry staples aren’t just the ingredients that sit in jars and bags—they’re also the recipes I reach for time and time again that contain those items commonly found on my shelves. These pantry recipes use simple ingredients that are easy to make, such as gravies, soups, pastas, whipped cream, icings, and many others.

At first, I thought this post topic would be easy to write about. I figured I would write down a few items and a recipe or two. But the more I thought about it, the more I realized just how deep-rooted some of these pantry traditions are. They have been passed down, tweaked, and adapted over time. I will start with a list of my favorite go-to pantry items that I always keep on hand. Since I love to cook and bake, I created and inherited go-to pantry recipes.

Supporting Local, One Jar at a Time

I also want to take a minute to discuss some of the locally sourced items that have entered my pantry. I haven’t been paid or given anything to say this—I just believe in supporting our local farmers and makers whenever I can.

These small producers are doing big things, from the local honey I buy at the Saturday market to the hand-milled cornmeal from the fairgrounds booth. I’ve found jams, pickled goods, and even handmade spice blends that are better than anything on the grocery shelf.

So while I keep my pantry stocked with reliable store-bought basics, I also make room for these little gems that add flavor and heart to everything I make.

Pantry Must-Haves (Beyond the Basics)

• Bragg Organic Apple Cider Vinegar with the Mother, raw and unfiltered – A splash of Mother’s goes into everything from dressings to marinades. We use Mothers for making other items like Kombucha (fermented tea).
• Himalayan Pink Salt
• Black Pepper is a basic item. Salt and Pepper are used frequently.
• Lakanto’s Monkfruit sweetener is used as a natural sweetener. I don’t like stevia or some of the other sugar substitutes. Monk Fruit is different. It does not have an aftertaste. It tastes exactly like sugar and does not affect my blood sugar. When I first started using Monk Fruit, I tested my blood sugar, which is true!
• Xanthan gum is often used as a thickener instead of cornstarch. It helps mimic the structural properties of gluten, which is why it is often used for gluten-free applications. I prefer this to cornstarch because it stays stable.
• Chicken and Beef Bouillon – Whether in cubes, powder, or jars, I always keep a few types on hand to deepen the flavor of any dish.
• Noodles and Pasta – Egg noodles, elbow macaroni, spaghetti—you name it, I’ve probably got it.
• Olive Oil – My go-to oils for cooking and baking. I usually keep different flavored olive oils.
• Cinnamon, nutmeg, allspice, and ginger are must-haves. I use them separately and together in many dishes.
• Basil, Oregano, Rosemary, Lavender, and Parsley (Fresh) are my go-to herbs, and they are always available.
• Whole Wheat Flour, Almond Flour, and Coconut Flour—Flour is an everyday staple, and I keep all-purpose and Self-Rising Flour on hand, but my list goes a bit further, and items are kept on hand in the pantry.
• Meringue Powder-This is something I started keeping in my pantry to help stiffen meringue. I don’t make meringue with it, I use it to stiffen it faster. I also use this for cookie icing.
• Butter– Real butter. Not margarine or butter substitutes. Real butter! With prices going up the brands don’t matter to me as long as it’s real butter. We use butter with almost everything. In my experience the best butter (other than buying it from the dairies) is KerryGold pure Irish Butter.

From Pantry to Plate: My Favorite Go-To Recipes

What good is a stocked pantry if you don’t know what to do with it? Here are a few of my favorite pantry-based recipes that have been tried, true, and passed around my kitchen more times than I can count:

• White Country Gravy or Biscuit Gravy—This is used to make Hamburger gravy (SOS) and country Gravy over biscuits or rice. A simple roux of flour and oil is used, and browned ground beef, a bit of broth, and seasonings are added. This one’s pure comfort and reminds me of those chilly nights when Momma wanted to stretch a pound of meat to feed the whole family.
• Whipped Cream Homemade – Forget the store-bought stuff—if you’ve got heavy cream and a little sugar, you’ve got whipped cream in minutes. I like to add a splash of vanilla. It’s divine over cobbler or fresh berries.
• Cucumber Relish– I make my own and its something I use in many recipes like chicken salad, egg salad, tuna salad, potato salad, pasta salad and deviled eggs. It also great on hamburgers and hotdogs.
• Apple Pie Compote – I like to keep apple pie compote available just in case I need it or want a last-minute dessert.

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