Entertaining Under The Influence…Pantry Basics
I’m going to pull a Martha Stewart here and list my favorite things. It’s one thing to go the store and buy ingredients and whip up something delicious. But when its -15 effing degrees and your starving and don’t want to leave, pantry basics are a blessing, so long as you know how to use them. I’ve managed to gather ingredients in my pantry from times being vegan, gluten- free or on a health kick. I also have stuff for when I don’t care and an entire box of pasta is perfectly acceptable for dinner with cheese and butter. Dig around in your cupboards and you might have the tastiest meal this week. This is what I’m using the most right now, and a few others.
1. Nutritional Yeast I just got into this. It’s like cheesy parmesan deliciousness. When making sauces and dips it makes a low-cost alternative to mountains of cheese. This sauce is the shit.
2. Bragg’s Liquid Soy Seasoning Tamari, basically. It’s soy based but adds a savory flavour to all food. I add it to the above sauces as well as stirfries and tofu.
3. Old-Fashioned Oats Eat oatmeal. It’s so good. Or grind and use as high fibre flour in baking
4. Sea Salt Sprinkle it on chocolate chip cookies. Damn. People go crazy about salt, but we add 8% at the table. So it’s the sodium added during cooking is our biggest worry. A sea salt or kosher salt can be rubbed into the skin of a chicken before roasting.
5. Sucanat More natural than “raw” , sugar cane natural, still tastes of molasses. Use in place of brown sugar it’s full of vitamins.
Then you’ll want canned tomatoes, beans, pasta, rice (Arborio and brown), cornmeal, quinoa, flour, you know the drill. Check out this post for more basics.
These cookies are salty and sweet and you probably have everything to make them already in your newly stocked pantry. You can easily exchange the coconut oil for softened unsalted butter, the cane sugar for brown or sucanat, and the flour for whatever you have around. these have a cult like status in my house.
Peanut Butter Potato Chip Cookies
- 2-1/2 cups whole wheat pastry flour
- 2 teaspoons baking soda
- 3/4 teaspoon fine sea salt
- 1-1/2 cups evaporated cane sugar
- 3/4cup refined coconut oil
- 1 cup all-natural peanut butter, chunky or smooth (whichever you prefer)
- 1?4 cup ice water
- 1 tablespoon molasses
- 1 teaspoon pure vanilla extract
- 2 cups coarsely crushed potato chips
Preheat oven to 375°F. Line baking sheets with parchment.
In a medium bowl, sift together the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer or in a large bowl with a hand mixer, combine the sugar, coconut oil, and peanut butter, mixing on medium-high speed until creamy, about 3 minutes. Add the water, molasses, and vanilla, mixing until well combined. With the mixer on lowspeed, add the flour mixture in 3 to 4 additions, mixing each addition until almost fully incorporated. Add the potato chips, mixing until just combined.
Arrange 2-tablespoon-sized balls of cookie dough 2 inches apart on prepared baking sheets. Press to about 3?4-inch thick, then use the back of a fork to mark each cookie with a crosshatch pattern, if desired. Bake for 13 to 15 minutes, until the edges are slightly browned and the centers are set. Thoroughly cool on a cooling rack. Then eat enough to make yourself sick.