Another new cookbook arrived from Paperback Swap a few weeks ago – The Best Vegetarian Recipes authored by my long time favorite, Martha Rose Shulman. Studying the recipes during stolen moments led me to craving a richly flavored stew of swiss chard, chickpeas, leeks, and fennel.
With just 15 minutes to make a grocery stop, I pulled into my favorite store. Surprisingly, they were out of fennel. Leaving empty handed and with no time to shop elsewhere I mentally searched the contents of my pantry.
A Well Stocked Pantry
The art of a well stocked pantry is a relentless pursuit, one that all good cooks pursue with fervor. Savory meals can be put together with little effort, desserts can be made from scratch with a few key ingredients on hand.
Knowing that I always have several cans of diced tomatoes on hand, I settled on a simple marinara sauce and consulted my new book for some more inspiration. I’d just cooked a big pot of chickpeas and had a bag of my newest favorite convenience food – frozen organic broccoli florets from Costco. Adding some gluten-free Tinkyada Pasta Spirals made a nutritious, satisfying meal.
Most marinara sauces use some form of sugar to balance the acid in the tomatoes. Instead of sugar, I used liquid stevia. If you don’t have any stevia, use any sugar substitute you have on hand. Start with a little, then taste and adjust the seasonings as needed. The cinnamon helps to make the tomatoes a little sweeter – no one will know it’s there.
Visit The Gluten Free Homemaker for What Can I Eat that’s Gluten-free and find more meal ideas.
What are your favorite in-a-pinch meals?