Even with the best-laid plans, cooking during these strange times can be a challenge. So we've put together three recipe pairings, each with an entree and a side, that call for ingredients you may already have on hand. But if you don't have a particular ingredient or the supermarket is out of stock, don't worry; we've also provided ideas for subsitutions.
Dinner This Week: Cooking from the Pantry - Vol. 2
Dinner 1: Stir-Fry with Ginger Sauce and Steamed Rice
Stir-Fry with Ginger Sauce is a quick, satisfying meal that can be made with whatever protein and vegetables you may have on hand. No matter which combination you choose, it's important to remember to cut everything into small, even-sized pieces and to add the ingredients to the skillet in the suggested order to ensure they are properly cooked. A bold sauce featuring fresh ginger, soy sauce, and scallions ties the stir-fry together. For Steamed White Rice that is just sticky enough to be picked up with chopsticks, rinse the rice well and boil it for the first 5 minutes.
Printable Shopping Lists: Stir-Fry with Ginger Sauce and Steamed White Rice
Dinner 2: Tuscan Bean Stew and Drop Biscuits
Quick Hearty Tuscan Bean Stew is a simple, hearty, one-pot dinner fortified with garlic and rosemary. There are a couple of ingredients that can be substituted to suit what you have on hand. Pancetta may be traditional, but bacon is fine, as is Italian sausage. No cannellini beans? Most types of canned beans will work here; some of our favorites are great Northern, navy, and pinto. For Drop Biscuits, it’s important that the buttermilk be as cold as possible. If you don’t have buttermilk, use ⅓ cup of plain Greek yogurt thinned with ⅔ cup water.
Printable Shopping Lists: Tuscan Bean Stew and Drop Biscuits
Dinner 3: Glazed Pork Chops and Skillet-Roasted Carrots
Cider-Glazed Pork Chops are quick, juicy, and full of flavor—and require just a handful of ingredients to make. If apple cider or juice is unavailable, orange or pineapple juice can be substituted. Another alternative is to make a quick barbecue glaze by thinning 1 cup of store-bought barbecue sauce with 1/4 cup of water. Skillet-Roasted Carrots develop deep roasted flavor in a fraction of the time that it would take in the oven. To ensure even browning, make sure to press the carrots gently against the skillet as they cook.
Printable Shopping Lists: Glazed Pork Chops and Skillet-Roasted Carrots