pantry staples

This Gluten Free Vegan Chocolate Cherry Crisp is perfect for Mother&#039;s Day or any easy weeknight dessert using pantry staples and frozen fruit.

Gluten Free Vegan Chocolate Cherry Crisp

large flake rolled oats

almond flour

almonds

tbsp hemp hearts

tsp cacao nibs

dark chocolate chips (dairy free)

brown sugar (packed)

salt

vegan butter (melted)

cherries

maple syrup

cornstarch

lemon juice

cinnamon

dark chocolate chips (dairy free, if needed)

Oat ice cream (for serving)

Preheat oven to 350 F and grease a 8" round pie dish.

In a bowl, mix together the oats, almond flour, almonds, hemp hearts, cacao nibs, chocolate chips, brown sugar, and salt. Add in the melted butter and toss just until everything is coated.

In another bowl, mix together the cherries, maple, cornstarch, lemon juice, cinnamon, salt and chocolate. Add this mixture to the pie dish. Top with the crisp topping and bake for about 40-45 minutes or until the filling is bubbling and thee topping is nicely browned. Serve with dairy free ice oat cream.

This warm and filling chili is made easily in the Instant Pot, but tastes like it&#039;s been simmering on the stove all day.

Instant Pot Turkey Chili

avocado oil oil

turkey

onion (chopped)

garlic (minced)

red bell pepper (large, cored, deveined, and chopped)

celery (chopped)

jalapeño (cored, deveined, and finely chopped)

tomato paste

oregano

bay leaves

chicken stock

chili powder

cumin

(14-ounce) cans fire-roasted diced tomatoes (or 1 (28-ounce) can)

salt and pepper (to taste)

(15-ounce) cans red kidney beans

cheddar cheese (shredded)

green onions (sliced)

onions (chopped)

avocado (diced)

sour cream or yogurt

2018 Veinte Malbec

2018 Middle Jane Cabernet Sauvignon Reserve

14K Bubbly White Wine

On Sauté mode, heat 1 tablespoon oil in the Instant Pot. Add turkey and brown, breaking up with a spoon or spatula.

Heat remaining 1 tablespoon oil . Add onions, garlic, pepper, oregano, celery, jalapeño, chili powder, and cumin. Sauté 3-5 minutes until softened. Stir in tomato paste and cook for 1 minute or until well combined. Pour in drained beans and chicken stock and stir.

Pour in diced tomatoes; do not stir. Add the bay leaves. Secure lid and cook 14 minutes high manual pressure then naturally release. Ladle into serving bowls and top with desired garnishes.

This easy and quick tuna salad is perfect for keto meal prep with 0g net carbs per serving!

Keto Tuna Salad

tuna (packed in water, drained)

mayonnaise (or less, to taste)

celery (finely chopped, about 1 rib)

dill relish

lemon juice (fresh)

black pepper (freshly ground)

2018 Fieldhouse Chardonnay

2018 The Resident Pinot Gris

Mix all of the ingredients together.

Creamy noodles that are mixed with tuna and peas. A simple to make recipe using a pressure cooker.

Instant Pot Tuna Noodle Casserole

Teaspoon Olive Oil

Small Onion (diced fine)

Cups Water

Cup Milk

Ounces Egg Noodles (I used extra wide)

Cans Cream of mushroom soup

Cup Frozen Peas

Turn the sauté button on. Once the LCD screen says HOT add the olive oil and onion. Sauté  the onion until translucent.

Add a little of the water into the inner pot to deglaze the pot. Once you feel there is nothing stuck to the bottom of your Instant Pot turn the sauté button off.

Add the rest of the water into the inner pot.

Add the milk into the pot with the water.

Pour the egg noodles into the inner pot. Pushing them down a bit with a spoon.

Place the drained tuna fish on top of the egg noodles. Spreading it out over the noodles.

Pour the cream of mushroom soup onto the tuna covered noodles. Spreading to cover every noodle.

Season to taste with pepper and salt.

Sprinkle the peas on top of the soup.

Place lid on the IP making sure your steam valve is closed.

Press the pressure cooker button, making sure it&#039;s set to high pressure. Then adjust your cooking time to 3 minutes. It will take about 10-15 minutes for the Instant Pot to come to pressure.

Once the cooking time is done do a quick release of the steaam valve.

Remove lid and stir.

Serve and enjoy.

Made completely from pantry staples, this slice is perfect for those impromptu morning tea guests. Be sure to serve with a cup of tea and a good chat.

Amanda's slice

(220 grams) caster sugar

(150 grams) self-raising flour

golden syrup

(160 grams) sultanas

unsalted butter, melted

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The crust on these is just like a crunchy peanut butter cookie, and it’s a great way to use up any leftover spreads (you could even use Nutella instead of jam, if that’s what you have open), says delicious. Food Director, Phoebe Wood.

Peanut butter and jam muffins

(260 grams) self-raising flour, sifted

(165 grams) caster sugar

sour cream,

eggs

(185 milliliters) sunflower oil

(95 grams) crunchy peanut butter

strawberry jam

(35 grams) salted peanuts, roughly chopped

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A quick recipe for an anchovy and raw egg-free Caesar dressing that&#x27;s made in your blender.

The Easiest, Creamiest Caesar Dressing

lemon zest (from about 2 lemons)

lemon juice (from about 2 lemons)

Parmesan cheese (about 2 ounces)

Dijon mustard

black pepper

olive oil

Make ahead: The dressing can be made 3 days in advance and refrigerated. Let the dressing come back to room temperature before using.

The Kitchn

Sheela Prakash

Step 1

Place 1 tablespoon freshly grated lemon zest, 1/4 cup freshly squeezed lemon juice, 1/2 cup grated Parmesan cheese, 1 tablespoon Dijon mustard, and 3/4 teaspoon freshly ground black pepper in a blender. Blend until smooth, about 20 seconds. 

Step 2

With the motor running, remove the inner cap on the lid and slowly pour in 1/4 cup olive oil. After adding all of the oil, continue to blend until creamy and emulsified, about 30 seconds more.

Healthy ramen? Who would have thought! This stir fry is packed with veggie power and nice lean protein.  Take your pantry staple to a whole new level!

Healthy Chicken Ramen Stir Fry

chicken breast

ramen noodles (minus flavoring packets)

onion

red bell pepper

green bell pepper

6-7 mushrooms

baby carrots

scallions

garlic

Tbsp chopped ginger

Tbsp cooking oil

soy sauce

Tbsp Hoisin sauce

Tbsp oyster sauce

Tbsp sweet chili sauce

water

First get everything prepped. Finely chop ginger and...

First get everything prepped. Finely chop ginger and garlic, slice mushrooms onions and peppers, matchstick carrots. Cut scallions into one inch slices and keep green and white portions separate. Also, mix all of your sauce ingredients, soy, Hoising, oyster and sweet chili together in a bowl. First butterfly chicken breast, then cut into thin strips.

Get wok or large skillet hot over high...

Get wok or large skillet hot over high heat. Once it is sizzling hot, add oil, chopped onions and white portions of scallions. Sauté one minute, then add chicken. Stirring frequently, cook until pink color has left chicken, 3-4 minutes.

Add ginger and garlic, toss together about one...

Add ginger and garlic, toss together about one minute. Then add carrot, peppers and mushrooms. Stir fry 3-4 minutes. Add sauces, mix well.

Make well by moving stir fry ingredients to...

Make well by moving stir fry ingredients to the perimeter of the wok. Add water to well. Let heat about a minute, it should start simmering.

Add ramen to well, cook one minute. Flip...

Add ramen to well, cook one minute. Flip and cook an additional minute.

Separate the noodles and mix well with other...

Separate the noodles and mix well with other ingredients.

Serve hot and garnish with remaining part of...

Serve hot and garnish with remaining part of scallions.

This is guaranteed to become your favourite recipe for guacamole. With smoky flavours it takes your basic guac recipe to the next level.

Smoky guacamole 

avocados, stoned, peeled

tsp smoked paprika

(60 milliliters) lemon juice

red onion, finely chopped*

mixed tomatoes, quartered

basil

A gluten-free, Italian dish using a can of chickpeas instead of spaghetti to cut out the carbs but still keep it hearty.

Sausage meatballs with chickpeas

pork and fennel sausages (or other pork sausages)

tbs extra virgin olive oil

garlic cloves, whole, crushed

chickpeas,

can Ardmona Diced Tomatoes

(125 milliliters) red wine

Mixed salad leaves

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Make the most of canned tuna with this fresh and easy pasta dish.

Tuna and caper pasta with crispy breadcrumbs recipe

extra virgin olive oil

breadcrumbs

Italian herbs

garlic cloves, finely chopped

fennel seeds

(65 grams) capers

tsp chilli flakes

good-quality tuna in oil

angel hair pasta, cooked to packet instructions

Vegan red lentil soup with carrots, lentils, and a tomato base. This simple soup is a weeknight staple and can be made with common pantry items like canned tomatoes, frozen spinach, and dried red lentils. It takes about half an hour from start to finish and freezes well.

Carrot, Red Lentil, & Spinach Soup

carrots

ginger

turmeric

pepper

cayenne pepper (to taste)

sea salt (to taste)

canned diced tomatoes

vegetable broth

red lentils

frozen spinach*

lemon

Brown rice (to serve)

In a large pot, heat the oil over medium. Add the onion and sauté for a couple of minutes or until soft and fragrant. Stir in the carrots, and cook for another minute or two.

Add the garlic, ginger, and spices, stirring to coat the vegetables. Now add the salt and tomatoes, stir, and pour the vegetable stock in.

Increase the heat to high, cover the pot, and bring the soup to a rolling boil. Add the lentils and reduce the heat to medium-low and simmer for 20-25 minutes, covered, or until the carrots are tender.

Stir in the spinach and turn off the heat, letting the hot soup thaw the spinach with the lid on. Add the lemon juice, taste, and season with salt if necessary.

Top 13 pantry staples recipes from across the web

The most viewed pantry staples recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gluten Free Vegan Chocolate Cherry ...

Instant Pot Turkey Chili

Keto Tuna Salad

Instant Pot Tuna Noodle Casserole

Amanda's slice

Peanut butter and jam muffins

The Easiest, Creamiest Caesar Dress...

Healthy Chicken Ramen Stir Fry

Smoky guacamole

Sausage meatballs with chickpeas

Tuna and caper pasta with crispy br...

Carrot, Red Lentil, & Spinach Soup

Oven Baked Sweet Potato Fries

Top 13 pantry staples recipes from across the web

The most viewed pantry staples recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten Free Vegan Chocolate Cherry ...

Instant Pot Turkey Chili

Keto Tuna Salad

Instant Pot Tuna Noodle Casserole

Amanda's slice

Peanut butter and jam muffins

The Easiest, Creamiest Caesar Dress...

Healthy Chicken Ramen Stir Fry

Smoky guacamole

Sausage meatballs with chickpeas

Tuna and caper pasta with crispy br...

Carrot, Red Lentil, & Spinach Soup

Oven Baked Sweet Potato Fries

The most viewed pantry staples recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine