cooking from the pantry

I have come out of the foggy-headed sick stupor from days past and am ready to feed my family! I think Friday was the last time that I really cooked and our fridge, bellies and pocketbooks are not in a happy place. We are down to basics until our Saturday CSA pickup – onions, tomatoes, potatoes, sweet potatoes, limes, cilantro and whatever the pantry and freezer may have to offer. Even after all of these years of cooking and learning new things, my basics are still, in essence, my mother’s basics. She would pick up some extras every week to change things up but almost all things began with the holy trinity of Mexican cuisine – tomatoes, onions, potatoes. Let’s see what I can turn up.

Meals
Caldo de Papa (potatoes, tomatoes, onions, garlic, broth from freezer)
Chana Masala (chickpeas from pantry, canned tomatoes from pantry, garlic, ginger, spices)
Two Potato Hash with Poached Egg (potatoes, onions, eggs)
Raw Sweet Potato Salad with Curry Almond Sauce (sweet potatoes, nuts from pantry, cooking staples)

Breakfast
Whole Wheat Pumpkin Waffles (pumpkin puree from freezer, baking staples)
Chocolate, Coconut & Pecan Bars (coconut milk from pantry, baking staples)
Black Bean & Sweet Potato Tacos (black beans, sweet potatoes, chipotle puree from freezer)

That’s all I got without the help of the grocery store. May have to break down though. Legumes and potatoes for days on end do not make for a balanced diet!