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Gluten Free Pantry Plan: March 22nd

Cook with what you have!

Sara TaneBrooklyn, USA
Food editor @thefeedfeed
website

Photo by @saratane
As much of the world, the current COVID-19 crisis has led to a shift in our day-to-day operations in order to keep our team and community safe and healthy. That being said, during this time of crisis we see it as our duty to serve our community recipes, tips, and tricks to make this time of isolation less stressful, more delicious and as resourceful as possible. So without further ado, allow us to introduce our new normal for the foreseeable future, The Pantry Plan.  In this weekly guide, we provide recipes that you can easily pull off based on pantry staples and what you might have on hand. We provide tweaks and substitutions you might need keeping in mind that access to fresh ingredients may be hard to come by. We hope you use it as inspiration to turn out healthy and hearty meals while riding out this storm at home. Stay safe, be well and take some comfort in the kitchen.
 
Things to Use This Week: Use this as a guide for what to stock up on at the store, or what to grab from your pantry. 
 

Canned and Dried Beans
Canned Tomatoes
Tinned or Jarred Fish
Rice & quinoa
Bits of Cheese
Condiments 
Lentils and Legumes


Eggs
Frozen Chicken Thighs
Baking Staples (GF flour, Sugar, Etc.)
Lentils and Other Legumes
Powdered Spices
Frozen Vegetables
GF Baking Mixes 
 
Things to Prep Ahead This Week: We realize some of the items we rely on from the store each week may be difficult to come by. Here are a few basics you might want to consider making yourself to be as resourceful as possible and to add lots of flavor to your pantry meals! 

Caramelized Onions (add flavor to a number of dishes!)

Roasted Garlic (Use as a condiment or to build the base of flavor for gluten free pasta and soup)

Granola Chances are, you might be doing a lot of snacking this week. Be prepared! Use whatever nuts and seeds you have!

Jam or Curd (a good way to preserve fruit or citrus going bad)
 


Pesto (Perfect way to use up odds and ends of herbs and greens in the fridge)

Pickled Onions (Another great way to preserve fresh ingredients! These add flavor to eggs, grains bowls, tacos and more!






 
 
THE RECIPES
Use these as a guide for inspiration. Just because you don't have every single ingredient doesn't mean you can't replicate the main flavor of the dish! 
 
Frigde & Spice Cabinet Raid! 
Go ahead, dig through those lesser used condiments. It's their time to shine!  
Crispy Buffalo Smashed Potatoes with Homemade Blue Cheese Dressing by @saratane

Will it buffalo? That is a question you should ponder while spending some extra time at home; the answer is almost always yes! If you don't have baby potatoes, you could use larger potatoes cut into chunks or even sweet potatoes.

Get 50+ Potato Recipes
Lemon Turmeric Fried Rice with Peanuts and Cashews by @rachelgurjar

Use up day-old rice with this tasty, flavor-packed fried rice dish. Add a little crunch with any nut that you've got in your pantry. Don't have all the seeds and spices? That's ok! Use what you have and you'll be good to go!

Get 50+ Fried Rice Recipes
 
Legumes, FTW! 
Is there anything the humble legume can't do? Packed with fiber, protein, folate and calcium, these budget-friendly pantry staples are our hero. Plus, they are incredibly shelf stable, so stock up!
 
Lentils and Mushrooms Over Creamy Polenta and Quick Pickled Onions by @mollyjean4

A creamy bowl of polenta topped with savory lentils is essentially a hug in a bowl. The pickled red onions really amp up the flavor so be sure to make a batch.  If you don't have fresh greens, frozen would work just fine, or substitute with whatever green vegetable you happen to have on hand.

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Spicy Kale and Chorizo Soup with White Beans by @saratane

Beans + greens + broth = best meal ever! Put those canned beans to good use and toss them in a tasty soup. Don't have chorizo? Swap in any ground meat or sausage or just skip the meat altogether!

Get 50+ White Bean Soup Recipes
 
 
Breakfast for dinner! 
Take a trip down memory lane to everyone's favorite day in elementary school, breakfast for lunch!  Eggs are incredibly versatile, filling, and combined with a few other pantry staples make for a perfect dinner option.
Shakshuka with Feta and Basil by @saratane

The basic formula for shakshuka is to sauté some aromatics (think onion, garlic or shallot) in oil before adding spices (here we used paprika, cumin and cayenne) and canned tomatoes. The sauce simmers for a bit, then you crack a few eggs into the sauce and let them poach until done to your liking. Voila! Dinner is served!

Get 50+ Shakshuka Recipes

Cheesy Potato Frittata by @supperwithmichelle

The beauty of a frittata is that you can toss in just about anything! Veggies, potatoes, cheese, dairy, herbs, whatever you got! Even if you don't have fresh veggies, frozen will work in a pinch. Baked eggs, FTW!

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Weekend Bonus

Lemon Blueberry Muffins by @upbeetandkaleingit

It's times like these where perhaps the best thing that you can do for yourself is crank up the oven and bake something delicious. These lemon blueberry muffins are the perfect weekend project! Don't have fresh berries? Use frozen! Not only are these going to be a tasty treat to have on hand, it's a great activity to take your mind off all the stress! Happy baking!

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Need some more help and inspiration during this difficult time? Send us a DM or post a photo of what you have on hand in stories and we'll send you some recipe ideas!
 
 
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