Taking stock

FOR TWO WEEKS, CREATE MEALS USING WHAT YOU ALREADY HAVE IN YOUR PANTRY

At the beginning of this year, I challenged myself to cook dinner using ingredients from my pantry only. I wanted to reduce food waste and become aware of what we were actually using to cook. It did take some creativity and ingenuity.

However, I was surprised that our family could eat delicious meals made from ingredients in our pantry for almost 30 days without visiting the supermarket for groceries.

Too often, we run to the store to buy items “just in case”. But a “just in case” model can bring with it waste and excess cost.

April is the perfect time to take on a challenge that not only prepares your pantry for the change in season but helps you take stock of the ingredients you already have. Before you run to the store, consider eating from your pantry for the next two weeks. You’ll be surprised at the number of meals you can create with what you have right now.

Step 1: Clean out your pantry

The best way to keep things organised is to keep a neat and clean pantry. The last thing you need is a bag of flour or a box of oats at the back of the shelf that has lingered past its use-by date. Discard any food that cannot be used safely, and place the remaining ingredients on a benchtop.

Step 2: Do a stocktake

Grab a pen and paper and make a list of everything you have, including the quantities. Taking stock of the items you have is a great way to begin planning your meals. It also helps you minimise unnecessary purchases and keep the budget happy.

Step 3: Put everything back in the pantry neatly

Make things easy for yourself by lining up similar items such as canned foods or pasta sauces together to have complete visibility of what you have in the pantry. Use airtight containers to store dry goods. Not only will the containers help keep things fresh, but they’ll also keep bugs at bay. Label the containers with the name of the ingredient and the use by date.

Step 4: Use a checklist

Visit bestrecipes.com.au and a quick search for “pantry checklist” will bring up a handy template to help you keep track of what you have and which supplies are running low. Simply use the checkbox to tick off the items you have.

Step 5: Plan your menu

Create a menu plan for the next two weeks using only the ingredients in your pantry. Think outside the box, and you’ll find yourself serving up a pantry casserole using canned tomato soup and pasta, a potato and baked bean curry, or a pantry millefeuille using pudding mix. Herbs and instant noodles can be combined to make delicious pantry patties, while muffins using canned fruit are a quick and easy treat. If you have a stash of lentils, a pumpkin and lentil red curry is a complete meal when served with steamed rice.

A pantry challenge is a great way to keep tabs on how much we already have in our kitchens. It’s also an excellent way to cultivate an abundance mindset by noticing what we already have and being grateful for it. If you’re up for the challenge, give it a go.