Getting any meal ready at my house hinges on one premise—a well-stocked pantry. When building your pantry, think beyond the dry goods—your fridge and freezer are also valuable storage areas that can hold ingredients to turn around a homemade meal in no time.
Instead of relying more expensive store-bought staples, here are some homemade versions you can make, allowing to control the overall quality, and in many cases saving a lot of money in the long run. As I continue to build this site, I will add recipes that I consider pantry staples, so check back often.
I’ve yet to find a good-tasting prepackaged vegetable broth in the supermarket. One batch of this also saves over $200 a year at the check-out.
Most pre-made sauces use high fructose corn syrup, a cheap processed sweetener, to balance the acidity of tomatoes. Good-quality sauces, made with only the best minimal ingredients can cost upwards of $7 a jar. Now you can make your own at home for a fraction of the cost.
Tortillas are for more than just taco night. You can make homemade chips with them and use as a bread substitute to beat lunchtime boredom.
Unlike many dry beans, lentils do not require a pre-soak and are very quick cooking. Put a pot up on the weekend, and you’ll be ready to make homemade veggie burgers, lentil ricotta meatballs or a simple lentil salad.
The store-bought ricotta I grew up on can’t hold a candle to the homemade stuff. And while there are some very good quality artisan cheesemakers, those hand-crafted containers carry a steep price tag. Is there any wonder I make one or two batches of it in the comfort of my own kitchen?