Making homemade pantry staples
DIY tips can help get you that missing ingredient
Nothing is worse than starting a recipe and realizing you are missing a key ingredient.
Homemade versions of common ingredients (some convenience foods and other staples) can easily be whipped up using pantry staples. These simple recipes will help you out when you are in a pinch.
Homemade cream of chicken condensed soup
I am a big fan of making my own homemade base for recipes that call for canned soups.
A homemade version tastes fresher and has none of the additives and extra sodium that accompany canned soups.
Melt 2 Tbsp. butter in a medium saucepan over medium-low heat. When the butter starts to foam, add 2 Tbsp. flour and cook, whisking, until golden brown, 2 to 3 minutes. While continuing to whisk, gradually add 1⁄2 cup milk and 1⁄2 cup chicken stock.
Over medium-high heat, bring the mixture to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens, 5 to 8 minutes. Season with salt and pepper to taste.
This recipe makes a little over 1 cup, the equivalent of 1 can (10.75 ounces) of soup.
In a pinch buttermilk
Baking and need some buttermilk? No worries when armed with this trick.
In a small bowl whisk together 1 cup of milk and 1 Tbsp. lemon juice or white vinegar. Let stand at room temperature until slightly thickened and curdled, 5 to 10 minutes.
The mixture will not be as thick as regular buttermilk, but it works just as well in a recipe.
Homemade Creole seasoning
It’s easy to whip up a homemade seasoning blend. Most people have the base spices on hand to make Italian, blackened and Creole seasoning.
For my go-to Creole seasoning, whisk together 2 Tbsp. each of paprika, garlic powder and kosher salt and 1 Tbsp. each of onion powder, cayenne pepper, dried oregano, dried thyme leaves and freshly ground black pepper.
This mixture will store for several weeks, tightly sealed, in your spice cabinet.