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    Cooking From The Pantry
    Cooking From The Pantry
    Cooking From The Pantry
    Ebook105 pages56 minutes

    Cooking From The Pantry

    By Thomas Rota

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    About this ebook

    Having a well stocked pantry and knowing how to cook from it it is like having a personal grocery store at home. It lets the chef save time and energy by not having to go to the supermarket so often. It allows one to arrive home late from work, yet easily prepare a healthy meal.

    The pantry is also a useful food reserve that saves its owner money by allowing food items to be collected from sales when convenient. With a little bit of organization, it is easy to save hundreds of dollars every year. A well stocked pantry provides a buffer against the uncertainties of the future, which brings peace of mind.

    Another fun thing about canned and dried foods is that they can be shipped long distances without refrigeration. This lets food producers in exotic parts of the world share their local delicacies in a way that is impossible to do with fresh foods. Some of the recipes in this book take advantage of this opportunity to explore exotic sea foods, regional staples, and appetizers that are only otherwise encountered in travels to foreign lands.

    Perhaps you will be surprised that some of the recipe ingredients in this book come from the pantry. The later portion of the book describes how to keep items in the pantry that are so often unnecessarily refrigerated.

    LanguageEnglish
    PublisherThomas Rota
    Release dateJun 17, 2012
    ISBN9781476354118
    Cooking From The Pantry
    Author

    Thomas Rota

    Thomas Rota spends most of his time in Mexico with his wife and dog on a sailboat that they've been building for an eternity. While preparing for hurricane season, he thought it might be helpful to share a few tips, tricks and recipes with fellow eaters around the world. He enjoys eating, sailing, reading, cooking, building things, backpacking and just about everything else.

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      Book preview

      Cooking From The Pantry - Thomas Rota

      Cooking From The Pantry

      By Thomas Rota

      Copyright 2012 Thomas Rota

      All Rights Reserved

      Smashwords Edition

      Revision 1.3

      Smashwords Edition, License Notes

      This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

      Other Smashwords Titles by Thomas Rota

      The DIY Emergency Food Storage Cookbook

      Table of Contents

      Introduction

      Cooking Methods and Recipes

      Cooking with Pasta

      Cooking with Rice

      Cooking with Textured Vegetable Protein

      Cooking with Legumes

      Cooking with Canned or Dried Fruits and Vegetables

      Cooking with Canned Meats and Stews

      Cooking with Dried Meats and Cured Meats

      Cooking with Canned Seafood

      Preparing Soups

      Baking

      Short, Medium and Long Term Storage

      Containers for Storage

      Processing and Storing Foods

      Organizing The Pantry

      Conversions and Substitutions

      Shopping and Inventory Lists

      Introduction

      Cooking From The Pantry describes how to successfully store foods in the pantry and prepare delicious meals with them. Inside are over 50 recipes, all derived from readily available foods that can be kept in the pantry. The later portion of the book describes how to improve food quality through storage technique. If there is a can of food in your cupboard, then this cookbook is for you!

      Having a well stocked pantry and knowing how to cook from it it is like having a personal grocery store at home. It lets the chef save time and energy by not having to go to the supermarket so often. It allows one to arrive home late from work, yet easily prepare a healthy meal.

      The pantry is also a useful food reserve that saves its owner money by allowing food items to be collected from sales when convenient. With a little bit of organization, it is easy to save hundreds of dollars every year. A well stocked pantry provides a buffer against the uncertainties of the future, which brings peace of mind.

      Another fun thing about canned and dried foods is that they can be shipped long distances without refrigeration. This lets food producers in exotic parts of the world share their local delicacies in a way that is impossible to do with fresh foods. Some of the recipes in this book take advantage of this opportunity to explore exotic sea foods, regional staples, and appetizers that are only otherwise encountered in travels to foreign lands.

      Perhaps you will be surprised that some of the recipe ingredients in this book come from the pantry. The later portion of the book describes how to keep items in the pantry that are so often unnecessarily refrigerated.

      Cooking Methods and Recipes

      This section begins with short chapters which describe core staples and include recipes that have the staple as the base. After the core staples have laid their foundations, chapters of vegetables, meats, and sea food recipes build upon them to create more robust meals. A chapter devoted to baking closes the section.

      Cooking with Pasta

      Different types of pasta are made from mixing any one of a variety of different types of grains with eggs and/or water, after which the resulting unleavened dough is shaped. After shaping, it is either dried or cooked immediately. European pasta is usually made from semolina wheat flour, but is also made from other types of wheat. Pureed vegetables, such as tomato or spinach, or herbs, such as basil, are sometimes added to the dough. Asian varieties are made with rice, wheat, buckwheat, or bean flour.

      The shapes of the different types of pasta retain sauce in different ways, or are for use in soups. Long thin noodles, such as spaghetti, are usually accompanied by a thicker sauce, while rounded or tubular noodles, such as penne, retain sauce and are usually accompanied by a thinner sauce. Large shapes are usually filled and baked. Other types of pasta, such as tortellini, are filled with cheese, mushrooms, or meats.

      Quality commercially packaged dried pastas have a shelf life of approximately 18 months in their original packaging.

      A 100 gram serving of commercial spaghetti contains

      342 calories

      12.4 grams of protein

      .4 grams of fat, .1 of which is from saturated fats

      72 grams of carbohydrates, 1 of which is from sugar

      2.3 grams of dietary fibre

      0 milligrams of sodium

      Vitamin B1 62% of RDI

      Vitamin B2 35% of RDI

      Niacin 31% of RDI

      Folic Acid 52% of RDI

      Iron 23% of RDI

      To prepare pasta, fill a large pot 80 percent full of water and add a pinch of salt. Using plenty of water ensures that the starches released during cooking do not adhere to the pasta. Oil may be added to the water, but is not necessary. Bring the water to a rolling boil and add all of the pasta at once. Stir it so that the individual pieces do not stick together. Let the water return to a rolling boil and continue cooking.

      If noodles are being cooked, test a small piece every few seconds by chewing it when the noodles are almost done. When it is to the tooth - al dente, drain all of the water and lightly toss the pasta with olive oil.

      If pasta with a filling is being cooked, they are done when they rise to the surface of the pot.

      1. Pasta Dough

      For a small batch of

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