We all have our staples that we keep on hand, replacing them as soon as we even think about using them. At Feaston, those staples include canned tomatoes, beans, rice, bread crumbs and vegetable stock — just to name a few.
But this article has me reconsidering some of what we keep in the pantry. Mark Bittman is one of my favorite food writers. Nothing he makes is terribly complicated, everything tastes wonderful and there aren’t a plethora of strange ingredients or hours-long cooking techniques. Everything is just fresh and straightforward. And delicious. That doesn’t hurt.
So when Mark says no more store bought bread crumbs, I’m apt to agree with him. Also, we had kind of reached the conclusion that dried parsley and basil are mostly worthless.
But no more canned beans? What are we going to do?!
Well, first we’re going to use up what we still have in the cabinet. And then we’ll let you know what’s really worth saving and what’s worth tossing.
In the meantime, here’s what’s cooking at Feaston this week:
Salmon Caesar Salad is the fastest weeknight meal we’ve come across in awhile
Barbecue Pork Chops go into the Crock Pot in the morning and are delicious by the time you get home
and Black Bean Quesadillas are an awesome start to the weekend
And, of course, we have a new beer to review for this week’s Thirsty Thursday. So come on back each day – you don’t want to miss a thing!