Pantry Stock Up

canistersThe last few days I have been stocking up the pantry with some items, making double portions to accommodate company and extras to have on hand. Hope you are able to find some enjoyment from some of my favorite pantry items below and enjoy some nice family dinners.

I had a basil tree I had to cut down so the house smells wonderful. I loaded up a few cookie sheets with basil to dry in the oven. Also, whipped up about 8 loaves of bread and a few other everyday essentials; coffee creamer, THE condiment, Pita bread and a chicken salad to have for lunch this week.

If you are in the mood for Mexican most of the recipes below will have you set for a few meals.

On a side note, aren’t the canisters just perfect? Thinking I may order the set… I am a bit of an enamel ware collector!!!

Taco Seasoning

2 t onion powder

1 t chili powder

½  t crushed red pepper

¼  t oregano

1 t sea salt

½ t potato starch

½ t garlic powder

½ t cumin

Sift together thoroughly. Store in an air tight container.


You can use whole wheat flour too. I prefer whole whet tortillas with fish tacos.

This makes 8 small tortillas, or you can divide dough to make 4 larger ones.

1 c flour

2 T  oil

¼ t sea salt

1/3 c warm water

Mix in a bowl with a dough hook. Add more water if needed. Dough should form a ball and be smooth. Divide into 4 large or 8 small balls. Cover and let rest for 20 minutes. Roll each ball out or use a tortilla press. Each ball can be rolled out to make an 8” circle. Cook in a dry, clean pan over medium heat flipping once.

Click HERE for how to make your own taco shells from homemade tortillas.

Enchilada Sauce

I found this recipe over on Jessica’s site Delicious Obsessions. Most should be able to find safe, corn free tomatoes and tomato paste and of course use a wine or rice vinegar.

30 ounces tomato sauce

2 cups water

2 tablespoons tomato paste

2 teaspoons taco seasoning blend

2 1/2 teaspoons cumin

1 1/2 teaspoons finely minced garlic

1 teaspoon onion powder

1 teaspoon cocoa powder

1/4 teaspoon ground coriander

1/4 teaspoon black pepper

2 teaspoons rice vinegar

Combine all ingredients, except vinegar, in a large pot – I like to use my enameled cast iron soup pot to prevent the acid in the tomato from leaching a metallic flavor from the pot. Stir and bring to a gentle simmer. Reduce heat and simmer over low for 30 minutes. Stir in the vinegar and continue to cook for 15 more minutes. Remove from heat and you’re all done!

Now click HERE to go to the original post of this for a fabulous enchilada dinner!


Need a great beef marinade or add a little zing to a dressing? I keep large quantities of Worcestershire Sauce on hand in the pantry. I use it on steaks, burgers, Caeser Dressing. Double the recipe as much as you like, I have made a gallon at one time before (multiply by 8 to get that much.) I do not refrigerate mine. Pantry is just fine and it keeps. THE Sauce, as we call it, has lip smackin followers a few states away. At times I have been known to whip up a gallon and ship it to a few of my favorite peeps in Alabama along with croutons (that recipe will be in the coming weeks)

Worcestershire Sauce

½  c apple cider vinegar

2 T water

2 T soy sauce

1 T brown sugar

¼  t garlic powder

¼  t dry mustard

¼  t onion powder

¼  t ginger

Dash of pepper and cinnamon

On medium heat boil all ingredients together, simmer for 1 minute and let cool. Store in a cool dry place.


Salad dressings: This is a great Creamy Cesar Dressing recipe. Or If you prefer a vinaigrette here is a tasty one.

Caesar Vinaigrette

4 t red wine vinegar

4 t lemon juice

½ c + 2 T Olive oil

2 T parsley

1 t Organic Worcestershire sauce

6 drops hot sauce or to taste

1/2 t black pepper

1/3 c shredded parmesan cheese

Mix well.




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Categories: Recipes, Uncategorized

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