Six of My Favorite Store-Cupboard Ingredients

 

TINNED TOMATOES

One thing which I am never without is tinned tomatoes. I keep several kinds on hand. Whole, chopped, ground and in tomato juice.  I don’t really buy the already seasoned ones as it is very easy to season these myself and that way, I can control what seasoning I put into them. 

You are never far from a meal when you have a can of tomatoes in the cupboard. In fact I have been known to make a meal of a tin of tomatoes, chilled in the refrigerator and a slice of bread and butter.

Here are several of my favorite ways to use them! 

TOMATO & RICE SOUP 

This has always been one of my absolute favorite soups. A few simple ingredients. Tinned plum tomatoes in juice, onions, carrots, celery, garlic, rice, stock and seasoning.  It is a relatively simple soup to make and is really delicious.  You can also add some spinach to it if you want.  That is gorgeous as well.

CHIANTI BAKED MEATBALLS 

 Tender meatballs filled with lots of flavor and a bit of zip, in a simple and tasty sauce.   This was a winner/winner Meatball Dinner! The sauce itself uses only a few ingredients.  Some good, tinned tomatoes, some seasonings and chianti.  Altogether a simple and delicious mix for a meal that everyone will enjoy.

MACARONI & CHEESE WITH TOMATOES 

Cooked macaroni is stirred together with a tin of tomatoes and poured into a casserole dish. A rich cheese sauce is poured over top and everything gets stirred together. It is then topped with some buttery crumbs and baked until golden brown and bubbling.  This is simple, delicious, comfort food.

SWISS STEAK ROLLS

Pieces of stewing steak are cut thin and pounded, then spread with a mix of horseradish and some herbs. Rolled up tightly, rashers of bacon are firmly wrapped around them and they are browned.  Once browned they are oven braised in a lush tomato and BBQ sauce, until they are fork tender and melt in the mouth delicious. These go very well with a mound of fluffy mashed potatoes and a vegetable on the side.

A REALLY GOOD BOLOGNESE SAUCE

When I was a child, my mother used to brown a pound of ground beef, mix in a can of cheap spaghetti sauce and called it “Italian Spaghetti.” As an adult and living in Europe I came to know what really great Italian Spaghetti was and it starts with a fabulous Bolognese Sauce. It is the result of more than 30 years of experimentation and trial and error on my part.  This is the best of the best of the best. Great on pasta, or used in a lasagna, meat casserole, etc.

RICE 

Rice is one of those ingredients that is very versatile. From a tasty side dish, to a delicious main, to a fantastic dessert, it is an ingredient that fits into the menu just about anywhere.

When I was a child I only ever had minute rice as that is all my mother ever cooked. If you don’t know what it is, minute rice is dehydrated rice product that you only need to add boiling water to and “presto-chango” in five minutes it is ready to eat.

As an adult I discovered long grain rice and all of the other different rice’s that are available to use and to eat.  Basmati, Jasmine, Arborio, etc.  I love them all and I cannot imagine not having several kinds available in my cupboard to use. These few recipes I am sharing are only the tip of the iceberg when it comes to the many ways I have chosen to use rice in my kitchen.

BAKED MUSHROOM RICE

A mix of rice, stock, thyme and garlic powder is put into the bottom of a casserole dish and covered with a thick layer of garlic mushrooms. No need to cover as the layer of mushrooms serves as a sort of a jacket for the rice, covering it . . .  the juices running down and mingling with the stock and rice beneath it as it cooks. When the rice is done, it is cooked to perfection and filled with flavor, having been infused with all of those flavors and mushroom juices. Just stir the mushrooms into the rice and it’s ready to serve!

ITALIAN RICE PILAF 

Broken pasta (spaghetti or vermicelli) is browned in butter with rice until toasty brown. Some stock is added, butter, and herbs, and then the mixture is covered and cooked to perfection. This is very similar to the Rice-a-Roni I enjoyed as a child but tastes a bazillion times better. Plus, there is nothing artificial in it. It’s just plain delicious.

TERIYAKI CHICKEN & RICE CASSEROLE 

This is a tasty casserole makes good use of leftover cooked chicken and cooked rice. You begin by making a thick Teriyaki flavored sauce. Once the sauce is done for this, you stir in cooked chicken (cubed or shredded), cooked rice, and cooked stir fried vegetables . . . . I like to use peppers, onions, carrots, sometimes pineapple, broccoli, etc. Pour all of this into a casserole dish, cover and bake. It doesn’t get much easier or simpler.

This tasty dish combines all of my loves. It is a delicious chicken casserole, with a moderately spiced East Indian flavor. I love all in one, no fuss, and again no muss! You begin by making a quick and easy sauce to help temper any spiciness from the curry. Once that is done you simply measure some rice, chopped carrot, coconut milk and boiling water into a casserole dish, cover tightly and then pop it into a hot oven to partially cook the rice. 

Frittata’s make for a quick, easy and delicious mid-week supper. I especially enjoy this one with its tangy Italian flavors! Use a good pasta sauce for this! This particular version is a wonderful testimony to the deliciousness that can be created with a few bits and bobs that on their own wouldn’t amount to much. Assembled together you have one very delicious entree!

TURKEY, SOUR CHERRY & ALMOND PASTA SALAD 

Super delicious and easy to make. The first word from mine and my daughter’s mouths when we tasted these was mmm. Yes, they were so tasty they left us speechless.  A lush cheese filling, wrapped in flour tortillas, napped with a rich homemade enchilada sauce, with more cheese sprinkled over top, baked to delicious enchilada perfection.

Rich and indulgent the preparation of these is based on an old French Technique of baking eggs in cream in the oven. Rich and indulgent, yes, but also very delicious.  In France they call these Ouefs en Cocotte (Eggs in pots), and they are so simple to make. They are perfect for serving to as few or as many people as you wish to feed.

For breakfast or for a simple supper dish.

This is a pretty basic version of fried potatoes, using only salt and pepper as seasoning. You could also add garlic powder and or paprika. I added some paprika. I like the colour it adds to potatoes when you are frying them. Basically it is like a potato hash, except it doesn’t use already cooked potatoes. You peel and dice raw potatoes and add them to some hot fat, along with chopped onion and the seasoning. Its delicious!

These Crispy Two Potato Tacos are one of my favorite things to eat. I adore Mexican flavours, and I adore potatoes, both the sweet and the white. Combining the two, potatoes and Tex Mex flavours, is like a marriage made in Heaven! I just don’t think you can get much better!  I like to enjoy these with some green salsa and sour cream.  I am in potato eating heaven when I make these!

Basically this is just cheesy mash baked in a casserole until golden brown! The casserole dish is well buttered and dusted with bread crumbs, so that you end up with a buttery crust on the outsides. A butter brushed top guarantees the top bakes up crisp and golden brown as well. Delicious served on its own with pickled beets and buttered brown bread. Recipe can be doubled, tripled, etc. This is an all time favorite with me. The simple things in life really are the best!

This is basically just layered raw potato, fried onions and chicken stock. You don’t even need to peel the potatoes. And you can adapt it up or down to serve as many or as few people as you like. You just layer it all up in a baking dish and pop it into the oven. Simple and delicious. This goes with just about anything.

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
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