Cooking through your pantry is definitely economical, and it is definitely healthier than ordering out (if you keep decent staple food on hand, that is). It’s also a way to stumble upon great new dishes or flavor combos that you wouldn’t have tried otherwise. Sometimes all that can of peas needs is some creative thinking. Pea pesto anyone? Or how about pea guacamole?
Creating your own idea based on ingredients on hand is also an option, but it takes some skill. Making something new and delicious with what’s available isn’t just about creativity. You also have to have knowledge of flavors to know what will work. You don’t want to just shoot in the dark. It helps to know that cumin and oregano are divine with diced onion and that remaining half of red pepper from the back of fridge. Speaking of which, that combo always works for me, even a soup:
This soup was a combination of cooking through my pantry crisper and freezer, as well as my desire to eat watercress . I took some inspiration from this Hearty Vegetable Soup and this Elegant Watercress and Quinoa Soup . And, in the interest of full-disclosure, I also used a blended-beans-in-the-broth technique that I learned from Giada . This soup is definitely a smorgasbord all it’s own. But the taste of the broth was so perfectly balanced. It was truly a great success!
Mmmmm.. look at those colors! So many carotenoids that are so good for my skin !
For more ideas, I just found this site called My Fridge Food . It lets you search for recipes by putting in the ingredients you have! I haven’t tried it yet but I hope it turns out to be good tool.