Five Recipes Using Store Cupboard Essentials


Saturday, 28 December 2019

Written by Written by Dannii Martin


In this post, I am going to share with you my 5 favourite recipes that can be made with store cupboard essentials. With not a chickpea or can of corned beef in sight!

I have taken really budget friendly ingredients, that you probably already have in your cupboard, vegetable rack and fridge, and made them in to recipes your whole family will love, and they are easy to adapt too. You can even use some of your Christmas leftovers in them too.

We have a simple but delicious tomato pasta sauce with a few different flavour options, a mild and creamy lentil curry, tuna stuffed baked potatoes, a sardine pilaf and Mexican beans on toast.
 

Easy Tomato Pasta Sauce

Pasta Sauce

Ingredients - Serves 2:

0.5 onion, finely diced

2 garlic cloves, crushed

1 tbsp dried basil

0.5 tbsp dried oregano

250g passata

A pinch of sea salt and black pepper
 

Method:

Cook the onion and garlic in a little oil until softened.

Add the passata sauce and herbs and simmer for 10 minutes.

Stir through cooked spaghetti and top with parmesan.
 

Flavour Options:

This is a simple basic tomato pasta sauce, but there are lots of ways to adapt it. You can swap dried herbs for fresh, add a couple of spoons of balsamic or add some spice with some red chilli flakes. Some cooked chopped bacon is great in a pasta sauce too. Make a creamy pasta sauce with a spoonful of cream cheese before serving.
 

This recipe only used half a carton of passata to serve 2 people. You could use all of it and make enough for 4 people (or freeze leftovers), or simple put the rest of the passata in to a Clip & Close container and put in the fridge until ready to use again.

This is also a great sauce to batch cook. So, feel free to double, triple or quadruple the recipe and then freeze in portions. Again, just freeze in a Clip & Close for easy defrosting.

 

Mexican Beans on Toast

Beans on toast

What is a post about store cupboard essential recipes without beans on toast. But this isn’t just any beans on toast - it is Mexican flavoured beans on toast. To serve 4, we have mixed 2 different cans of beans with some chipotle paste and Mexican seasoning and then served it on sourdough. You could then top it with cheese.

Ingredients - Serves 4:

1 can kidney beans, drained

1 can baked beans

1 tbsp chipotle paste

0.5 tsp cumin

0.5 tsp ground coriander

A pinch of sea salt and black pepper

4 slices of bread, toasted
 

Method:

Put all of the ingredients in a saucepan and then gently heat on low for 3-4 minutes until hot. Serve on toast.

 

If you are just making this for 2 people, then still use the mixture of the two beans, and store the other half of the beans in a Clip & Close and then you can make this same recipe a couple of days later. You could do a curry version by swapping the chipotle for curry paste.

Beans in container

 

Creamy Lentil Curry

Lentil Curry

Ingredients - Serves 2:

100g dry red lentils

1 tbsp olive oil

Half a small onion, peeled and diced

Half an aubergine, diced

2 garlic cloves, crushed

1 tbsp fresh ginger, chopped

2 tbsp curry paste

1 heaped tbsp mango chutney

Half a can of chopped tomatoes

Half a can of light coconut milk
 

Method:

Cook the lentils in a pan of boiling water and drain.

Heat the oil in a pan and then add garlic, onion, aubergine and ginger and gently cook for 3 minutes. Add the curry paste and cook for 1 minute.

Add the cooked lentils, mango chutney, tinned tomatoes and coconut milk and simmer for 10 minutes. Serve with rice.
 

If you don’t have much space in your kitchen, then I highly recommend getting a Pop and Store Medium Colander. It’s the perfect size to use for a family portion of pasta, lentils or rice, put it’s collapsable for easy storage and then expands when you need to use it.

Addis Colandar

 

Tuna Stuffed Baked Potatoes

Stuffed Potatoes 2

 

Ingredients - Serves 2:

2 Baked potatoes, washed and pricked with a fork

2 tbsp cream cheese

40g cheddar, grated

6 sun-dried tomatoes, chopped

4 tbsp sweetcorn

Method:

Put the potatoes in a preheated oven at 200C for 1 hour and 15 minutes (depending on size)

Slice the potatoes in half and gently scoop out the insides and add them to an ADDIS Mixing Bowl with the rest of the ingredients.

Mix well and then scoop it back in to the potato skins.

Put them back in the oven for 10-15 minutes to crisp up.

Serve with sour cream and chives (optional)

Stuffed Potatoes 1

Large Mixing Bowl is a kitchen essential and this one has seen us through many recipes and still has no sign of wear. We use it for mixing together potato stuffing ingredients, baking cakes (it’s great for mashing up the bananas and then making banana bread) and whipping up cream.

 

Sardine Pilaf

Sardine Pilaf

Not only is a pilaf a budget friendly recipe that uses store cupboard essentials, but it’s a great fridge raid meal to use up leftovers and random bits of veg at the bottom of the fridge. It’s also all done in one pan!

 

I used a tin of sardines in this recipe, but there is no reason why you can’t use a tin of tuna, mackerel or salmon. Just make sure it is boneless to save time.

Ingredients - Serves 2:

150g rice (brown or basmati will work)

1 tbsp olive oil

Half an onion, peeled and finely chopped

2 garlic cloves, crushed

1 tin of sardines in tomato sauce

2 tbsp raisins

Half a can of sweetcorn (you could use peas instead)

1 tbsp curry powder

200ml stock
 

Method:

Heat the oil in a frying pan and then add the onion and garlic and soften for 3-4 minutes.

Add the rice and curry powder and stir.

Add the stock, bring to the bowl and then turn down to a simmer with the lid on.

Cook for 10 minutes, add the rest of the ingredients and stir and then cook for another 10 minutes with the lid on until the stock is absorbed and the rice is cooked.

 

You can add so many different things to this dish. I love frying some chorizo with with the onion or stirring in some ham at the same time as the sweetcorn.

This is a great baby weaning recipe too (use low salt stock, or just water for young children) and we use the Seal Tight Ice Cube Tray to freeze little portions of it.

Addis Ice Cube Tray

 

Dannii Martin writes easy family friendly recipes with a healthy twist over at Hungry Healthy Happy. You can also find her on Instagram



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