10 Best Pantry Foods & How to Use Them

I'm posting this Redbook article mostly for my own use (so I don't lose it), but maybe you'll enjoy it as well.

The 10 Best Foods to Have On Hand

Scott Uehlein, Canyon Ranch corporate chef, spends his days making good-for-you fare yummy. Here, 10 secret-weapon ingredients he suggests keeping in your kitchen, plus ways to use them.

1. Jarred roasted red peppers

• Chop peppers; toss with fresh basil, olive oil, and balsamic vinegar for a quick salad.
• Top turkey burgers and sandwiches.

2. Canned diced chile peppers

• Toss into a low-sodium vegetable soup for zip.
• Melt low-fat cheese over baked tortilla chips and top with black beans, salsa, and a sprinkle of chile peppers.

3. Canned artichoke hearts in water

• Chop and mix with herbs and low-fat cream cheese to spread on whole-grain breads.
• Rinse; toss with olive oil, garlic, salt, and pepper; roast at 425˚F until crisp on edges.

4. Frozen berries

• Blend with low-fat yogurt for fruit smoothies.
• Sprinkle over pancake batter in the skillet.

5. Frozen raw peeled shrimp

• Sauté with vegetables until cooked through.
• Cook, chop, and add to an omelet.

6. Dried cranberries

• Add to a stir-fry.
• Stir into chocolate-chip cookie dough before baking.

7. Capers

• Sprinkle over fish with a squeeze of lemon.
• Make a pasta sauce with tomato sauce, capers, olives, garlic, and lemon zest.

8. Canned beans

• Process garbanzo beans (a.k.a. chickpeas) with sesame tahini, lemon juice, and garlic for a quick hummus.
• Add black beans to a low-fat cheese quesadilla.

9. Salsa

• Mix with brown rice for a zesty side.
• Use as pizza sauce.

10. Couscous

• Use in stuffed peppers.
• Cook a few minutes longer than instructed, add minced onion, garlic, parsley, and rosemary, and form into 3-inch cakes. Sauté and serve with low-fat sour cream.