You can put anything into a stromboli. Anything. :)

Luckily I had all the ingredients for home made buttermilk pancakes in the pantry and fridge and made those today for our main meal (midday). We drizzled Lyle’s golden syrup and boiled cider over them and they were divine with the last of the bacon.

We have enough beans, rice, canned collards and flax seed to eat for weeks...and be quite regular about it 🙄

I make a delicious dish with chickpeas and canellini beans braised in milk (recipe from NYT). Garlic, crispy diced pancetta, whatever herb I have on hand, a handful of parsley or kale thrown in and a teaspoon of RoTel on each bowl makes a really good pantry meal with embellishments.

I wrote in another thread, that I found a box of Zatarain's Jambalaya mix, expired in 2017, in the back of a cabinet. I made it anyway, adding defrosted smoked turkey sausage, and some defrosted shredded chicken breast. It was good, we haven't gotten sick yet, leftovers tonight!

Kswl I saw that recipe; it looks great but milk is something I am using sparingly right now. I am also down to 2 cloves of garlic.

I'm about to make a batch of Italian barley soup. It's become kind of a staple around here because it's delicious (sprinkled liberally with parmesan), filling, healthy, and cheap and easy to throw together.

I add a shredded cooked chicken breast to mine.

The pantries, freezers, and refrigerators at both of our houses are always well stocked, as I am always prepared for earthquakes, and so I have not needed to go into the emergencies supplies yet. I have several cans of tuna and salmon plus jars of marinara sauce, packages of pasta (Italian, Japanese, and Greek), plus quite a few different types of dried beans. I buy rice in 25# bags, although I am getting a bit low on that now, but I have several kinds of rice, including basmati, brown, black, Japanese (for sushi), and wild, even though wild rice is not really rice. I also have barley and kasha. I don't stock many cans, but I do have Rotel tomatoes, Italian tomatoes, and Herdez salsa. I also have lots of picked vegetables in jars and several jars of dried vegetables. I also have no shortage of herbs and spices, but I might be getting a bit low on oil. I do have jars of coconut oil in the pantry, however. In addition, I have herbs in my back yard, as well as citrus fruit and white sapote. When I have too many lemons and limes, I store the excess in the freezer, and so I have a good supply of those as well. I keep dried milk on hand, which I seldom use, which is why I always have it. I like the Nestle brand - it tastes like fresh milk to me - very different from dried milk decades ago.

Running out of food is the least of my concern. We will have to try to find TP at some point in the near future, however.

We had chicken thighs with broccoli and potatoes last night, and so nothing from the pantry got used, unless you count the potatoes.

These pink radishes with the green herb tahini sauce look gorgeous!

I made lasagna with leftover veggies, an assortment of cheeses found in fridge (cottage cheese instead of ricotta), hamburger meat (from freezer), no-precook lasagna noodles and tomato sauce, which I always have in the pantry.

I went down the youtube rabbit hole looking for a vegan cake recipe and wound up at this youtube channel. In this video, she's 91, but she did these videos with her grandson over the course of a few years. His memorial video to her is enough to break your heart. It is comforting to watch her cook. This thread reminded me of it.

https://www.youtube.com/watch?v=3OPQqH3YlHA

ETA: It doesn't seem to want to let me add the video right in the post as I usually would. not sure why. I'll try to add it in another post.

Daisy - The 'poorman's meal' AKA "frankfurter casserole' is a part of my childhood. Our version had a white sauce. I think we ate it once a week.

daisychain01, did you find the vegan cake recipe? I have one if you would like. It does call for an orange, or orange juice, though.

heather483, I did find one but haven't tried it yet. I'd love another and I think we have an orange left.

Kind of funny, the recipe I found was on the youtube channel, jennycooks. I kept looking at the woman thinking I knew her from somewhere but I had to look in the comments before I realized she was the host of the Jenny Jones Show from the 90s.

Waaaay too much time on my hands. I should be reorganizing cupboards or something.

Here is my orange vegan cake, from Allrecipes originally. I discovered it when we were having vegan friends for dinner but now I use it all the time.

Ingredients

1 large orange, peeled (or sub 1 cup orange juice)

1 1/2 cups all-purpose flour

1 cup white sugar

1/2 cup vegetable oil (I have used corn oil or also melted butter but then it's not vegan)

1 1/2 tsp baking soda

1/4 tsp salt

Directions

Preheat oven to 350. Grease an 8x8 inch baking pan.

Blend orange in the blender until liquified, measuring 1 cup orange juice (or just use 1 cup orange juice)

Whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. Pour batter into prepared pan.

Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

(I usually add a little dash of nutmeg and cinnamon to the batter, and then sprinkle a bit of cinnamon-sugar on the top before baking.)

I found some Sadaf Roasted Noodles in my pantry yesterday, and served them with a mushroom chicken sauce that I made with onion, garlic, fresh mushrooms, leftover chicken thighs, chicken broth, and a roux for thickening. I also added a bit of white wine to the sauce.

Notice that on Amazon, these noodles are listed at $13.80 + $4 shipping for two packages, but I bought my package for $1.49 at my local Syrian/Lebanese market. Do you think there is some price gouging going on at Amazon? I checked there for powdered eggs yesterday, and they were also very expensive, and so I did not order any.

The noodle dish was very good, and the noodles tasted a bit like Ramen, but they are roasted instead of fried. I boiled them the way I would linguini, which they resemble, but are slightly thicker. Still smaller than fettuccine. They have a better texture than Ramen noodles also.

I'm working from my fridge first, and in particular my vegetable drawer. I'll be roasting some of the vegetables--localeater, I love roasted rashes. Then, misc celery, green onions, spinach will make a soup of some sort. I couldn't find frozen broccoli last week, so bought fresh and today will lightly steam and freeze it for later use.

We’ve had tortilla soup the last two nights. From the pantry, a box of chicken stock, a can of Rotel and a can of black beans. I added a diced Serrano pepper ( we like spicy) and Mexican gray squash. Simmer until done. Then added a shredded chicken breast, top with jack cheese, tortilla strips and diced avocado. My husband likes his over rice.

I usually have all these ingredients on hand, except for the squash.