Part of being able to do a “pantry raid” is having something in your pantry. Not only do dry goods fit under this category, according to my definition, but also frozen, fresh and refrigerated item. In order to stock my supply, I buy and prepare a large amount of meats. Boneless, skinless chicken breast, baked on low for 1 1/2 hours can then be refrigerated or diced and frozen in small quantities. This can then be used on a toss salad, in a casserole, on a sandwich or even in a soup without having to prepare the chicken for each dish saving time and dirty dishes. The 3 lb package of ground beef can be browned with minced garlic and diced onions with salt and a bit of olive oil. Packaged in small amounts, the meat is ready for quick tacos, for spaghetti sauce, soup, casserole or anything else in need of some crumbled beef. Again, this saves time and dishes when it’s time to create a meal.
As I strolled through the aisles of the grocery store, I looked for foods outside my “comfort zone,” things that I’ve never used or have no idea how to use. With a little research, this can create a sense of adventure in the kitchen.