03.23.2020
5 Delicious Recipes Using Pantry Staples
Simple, flavorful recipes using pasta, eggs, carrots, flour, and spices. Tips for technique, swaps, storage, and spice pairings.
- Turn basic pantry items into tasty meals by using fresh or ground spices.
- Technique matters: emulsify cacio e pepe, roll crackers very thin, and fully dry chickpeas for crunch.
- Use smart swaps and storage: butter alternatives, canned vs dried chickpeas, and which dishes freeze well.
As we hunker down for an uncertain period of time, what is certain is that most of us have a box of pasta, a sack of flour, a pound of carrots, or a dozen eggs that we can get creative with. Fresh spices will always transform simple pantry staples into a gourmet snack or restoring dinner. Here are a few of our favorite recipes that make the most out of staple ingredients and our freshly ground spices.
Cacio e Pepe
Literally “cheese and pepper,” the recipe ingredients couldn’t be any simpler. However, just because it is simple doesn’t mean it is easy, especially for perfectionists. This recipe is all about preparation technique—cooking the pasta al dente before finishing it in the pan, emulsifying the cheese, pepper, and a splash of pasta water together until the sauce has the perfect consistency. While there are an infinite amount of cacio e pepe purists out there who aren’t afraid to speak up, this is wide open for customization. Instead of classic Tellicherry Black Pepper, try using Long Pepper, or even Kampot to make it a special treat. There’s nothing wrong with a little Red Pepper Flakes or dried Greek Oregano either.
Herb Crackers
Flour, butter, salt, water, and herbs. If you don’t have butter you could try substituting equal parts shortening, or even coconut oil. As with the last recipe, this all comes down to technique. It’s important to roll the cracker dough very thin so they get crispy, about an eighth of an inch to be exact. Once you’ve gotten your cracker skills down, you can use up mustard in the fridge or make your own mustard. Better yet, use up any cream cheese or sour cream for a garlicky cheese spread.
Carrot Soup
This one is seriously easy and can be made in a double batch. Carrots are cheap, sweet, and easy to cook. There are two recipes to try, Carrot Cumin and Carrot with Grains of Paradise. Both recipes are prepared the same but with one or two varying ingredients. Soup is the most forgiving thing to cook, so you should feel inspired to add or subtract any ingredient. Many of us have a can of coconut milk just sitting in the cupboard anyway and the flavor goes really well with carrots and the spices.
Deviled Eggs
Deviled eggs recipes are simple—mustard, mayonnaise, hard boiled eggs, and maybe some pickle relish. Everyone knows to finish them off with a sprinkle of paprika, but there are so many more spices to add to the filling. Horseradish, Wasabi, and some extra Mustard Powder will add that nose clearing heat. For some smokiness, add Ground Chipotle Chiles or Smoked Hot Spanish Paprika. Chives are an obvious herb for deviled eggs, but please don’t overlook Dill Weed, Chervil, or Tarragon.
Crispy Spiced Chickpeas
Sure, homemade hummus and chana masala are great, but crispy chickpeas might be even better. These crunchy little legumes make a great snack, but you can also save them for croutons on a salad. Need a quick lunch? Throw them on top of a rice bowl with some sliced avocado, tomato, and shredded carrot. You can make this recipe with canned chickpeas, but dried chickpeas that have soaked overnight tend to come out crispier. Add any spice blend you want. We like ours with Garam Masala, Garlic Powder, and Smoked Hot Paprika.
SPICY ROASTED CHICKPEAS RECIPE
If you have any questions about the recipes above, need spice suggestions, or have a recipe you think we should have included, email us at spices@thespicehouse.com or write us in the comments below.
Frequently Asked Questions
How do I prevent cacio e pepe from clumping?
Reserve some hot pasta water, grate the cheese finely, cook the pasta al dente, then combine off the direct heat. Add small splashes of pasta water while tossing to create a creamy emulsion. Use tongs or a spoon to mix until smooth.
Can I use dried herbs instead of fresh in herb crackers?
Yes. Use dried herbs at about one third the amount of fresh. Mix them into the dough, roll the dough very thin (about 1/8 inch), and bake until crisp. If you need a butter substitute, try shortening or coconut oil.
Should I use canned or dried chickpeas for crispy roasted chickpeas?
Both work. Canned chickpeas are faster: drain and dry them well, toss with oil and spices, then roast. Dried chickpeas soaked overnight and cooked first often crisp up better in the oven.
How do I get chickpeas extra crispy when roasting?
Dry the chickpeas thoroughly, toss with a little oil, spread in a single layer, and roast at a high temperature (about 400°F) until crunchy, stirring once or twice. Roast longer for dryer chickpeas and add spices after roasting so they stick.
What spice pairings work best for these recipes?
Cacio e pepe: Tellicherry, Long Pepper, or Kampot plus red pepper flakes. Herb crackers: rosemary, thyme, or mustard seed. Carrot soup: cumin or grains of paradise with coconut milk. Deviled eggs: horseradish, wasabi, smoked paprika, chives, or dill. Chickpeas: garam masala, garlic powder, smoked paprika.
How can I make deviled eggs smooth and flavorful?
Mash hot yolks well, add mayo and mustard slowly until creamy, and consider a touch of pickle juice or vinegar for tang. For ultra-smooth filling, pulse yolks with wet ingredients in a food processor.
Which dishes can I make ahead or freeze?
Carrot soup freezes and reheats well. Herb crackers freeze or keep in an airtight container. Roasted chickpeas are best fresh but can be frozen and re-crisped in the oven. Deviled eggs do not freeze well; store them refrigerated and eat within 2 days.
How do I prevent cacio e pepe from clumping?
Reserve some hot pasta water, grate the cheese finely, cook the pasta al dente, then combine off the direct heat. Add small splashes of pasta water while tossing to create a creamy emulsion. Use tongs or a spoon to mix until smooth.
Can I use dried herbs instead of fresh in herb crackers?
Yes. Use dried herbs at about one third the amount of fresh. Mix them into the dough, roll the dough very thin (about 1/8 inch), and bake until crisp. If you need a butter substitute, try shortening or coconut oil.
Should I use canned or dried chickpeas for crispy roasted chickpeas?
Both work. Canned chickpeas are faster: drain and dry them well, toss with oil and spices, then roast. Dried chickpeas soaked overnight and cooked first often crisp up better in the oven.
How do I get chickpeas extra crispy when roasting?
Dry the chickpeas thoroughly, toss with a little oil, spread in a single layer, and roast at a high temperature (about 400°F) until crunchy, stirring once or twice. Roast longer for dryer chickpeas and add spices after roasting so they stick.
What spice pairings work best for these recipes?
Cacio e pepe: Tellicherry, Long Pepper, or Kampot plus red pepper flakes. Herb crackers: rosemary, thyme, or mustard seed. Carrot soup: cumin or grains of paradise with coconut milk. Deviled eggs: horseradish, wasabi, smoked paprika, chives, or dill. Chickpeas: garam masala, garlic powder, smoked paprika.
How can I make deviled eggs smooth and flavorful?
Mash hot yolks well, add mayo and mustard slowly until creamy, and consider a touch of pickle juice or vinegar for tang. For ultra-smooth filling, pulse yolks with wet ingredients in a food processor.
Which dishes can I make ahead or freeze?
Carrot soup freezes and reheats well. Herb crackers freeze or keep in an airtight container. Roasted chickpeas are best fresh but can be frozen and re-crisped in the oven. Deviled eggs do not freeze well; store them refrigerated and eat within 2 days.
So happy I found your shop on line!
Do consider looking into some Central Asian recipes – they are rich with pomegranate molasses, dill, cumin, cinnamon, caraway, tumeric, mint and cilantro. A great starting place is Caroline Eden & Eleanor Forbes’ “Samarkand” cookbook. The flavors are unusual and outstanding – a soup made with split yellow peas and pomegranate juice, with onion, garlic, cinnamon, chile, and turmeric; a glaze for lamb made with pomegranate molasses, chile, ground coriander, cinammon and cardamon; etc etc.
Be safe!
Catherine