Julie’s Pantry


Julie’s Pantry

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I have an ongoing series called “What’s in my pantry?” where the goal is to get rid of some items in my kitchen that I never use.

After my last few posts, I got an email from a friend of mine, Julie (Hi Julie!). Julie has a problem of accumulating items in her pantry that she doesn’t know what to do with.

This was the list she sent me:

artichoke hearts
canned pumpkin
garbanzo beans
macadamia oil
avocado oil
basil dipping oil
chili paste
fish sauce
chopped spinach

Nine items. I thought about it for about two minutes before I concluded that it would be impossible to make one dish using all of these ingredients. At least it would be impossible to make one edible dish.

I did find a way to use all of them though. Let’s pick the low hanging fruit first.

Canned pumpkin – Honestly, I would just hide this bad boy until Thanksgiving next year and then make a good pumpkin pie. Cooking for Engineers has one of the best pumpkin pie recipes I’ve seen.

If you wanted to make something sooner though, I would recommend something curried. Pumpkin and curry go really well together. Maybe try this pumpkin curry soup.

Chopped Spinach – Considering you emailed me this list awhile ago, if you still have this spinach throw it out. It will be a bag of mush by now. If you have a new bag of chopped spinach, I recommend making a salad and sprinkling one of those lovely oils you have over the top (avocado sounds really good).

Basil Dipping Oil – Make this bread or this bread. Take the next bus to Delicioustown.

Macadamia Oil – This could also be used as a dipping oil. Personally though, I would use this stuff for a stir fry.

Avocado Oil – I almost bought some of this just so I could make this, but I would try making a simple bruschetta. Instead of olive oil though, use avocado oil. BAM. Guacamole bruschetta.

Artichokes and Garbanzo Beans

Two of the things on the list immediately called out to me:

Made for each other.
Made for each other.

Homemade hummus is one of my favorite things. It is quick and easy to whip up, stores for a long time, and is packed with flavor. Traditionally, hummus has Tahini paste in it. I left it out of this recipe though and it was still delicious.

The reason why I left it out was because the whole idea of these posts is to get rid of stuff. It’s not much of a trade off to get rid of some artichokes and chick peas if you end up with a huge can of Tahini paste that you don’t know what to do with.

That said, we do need to add some flavors to this:

I consider these pretty common ingredients
I consider these pretty common ingredients

This is the recipe I ended up with:

Artichoke Hummus

1 Can Garbanzo Beans
6 ounces artichoke hearts
3 cloves garlic (tone it down if you don’t love garlic)
1/2 Teaspoon red pepper
1 lemon, juice only
2 Tablespoons olive oil
Pinch of salt and pepper

Basically you just combine all of this stuff in a food processor.

Ready for blending
Ready for blending

Pulse this for a few seconds until it forms a smooth paste. Add a bit more olive oil if needed.

Serve the end result with pita.

Healthy snack.
Healthy snack.

I really liked this and have been snacking on it for a few days now. The Macheesmo taste-tester was not in love with it. She didn’t like the artichoke/chickpea combo. It definitely tastes different than normal hummus, but I enjoyed it.

Also, I found that it is better on day two or three when the flavors have had time to really meld.

So we have knocked off seven of our nine ingredients. We are left with fish sauce and chili paste. I tried a few different things with these two ingredients. I tried a salad dressing (meh.) and basting some chicken wings (NO!). Try number three gave me something good though: Thai Beef Skewers.

Fish Sauce and Chili Paste

To our two ingredients, we are going to need to add some other flavors to get were we want to be.

Marinade ingredients
Marinade ingredients

Did you notice my screw up? Julie had chili paste in her pantry. I used chili sauce. For this marinade, I’m just looking for something a bit spicy, so I think you could sub them out without too much trouble.

Thai Beef Skewers
(I adapted my recipe from this one. Thanks @ekerekes for the link.)

1 pound sirloin, cut into strips
2 Cloves garlic, chopped
2 Tablespoons fish sauce
2 Tablespoons sesame oil (maybe you could use macadamia oil?)
2 Tablespoons honey
1 Tablespoon chili sauce (I would use less chili paste. Maybe 1 Teaspoon depending on how hot you want it.)
Handful of cilantro, chopped
Pinch of salt and pepper

Mix up all your ingredients and add your sirloin.

Sweet sweet marinating meat.
Sweet sweet marinating meat.

Let this marinate for at least an hour. You could leave it overnight in the fridge.

I like to use wooden skewers. Always be sure to soak them in water because, ya know, wood burns.

Stabbed and ready for the oven.
Stabbed and ready for the oven.

Ideally, you would broil these guys for about 5 minutes. I don’t have a broiler that works so I baked mine at 450 for 5 minutes. Still delicious.

No need for a sauce on these guys.
No need for a sauce on these guys.

So I think that pretty much covers it. These beef skewers were a real hit.

If you have an ingredient that you don’t know what to do with, or a pantry full of them… send me an email or leave a comment! If you wanted to be really cool, you could even include a photo of your pantry items.

5 Responses to “Julie’s Pantry” Leave a comment

  1. I really love hummus. It's been everywhere lately—conversation at work, around the blogosphere, on Twitter—And I want to make some. Thanks for the recipe!

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