This week in my kitchen…Store Cupboard Basics…Part 2…Pasta and Noodles…

 

Picture the scene… we are halfway through making a new recipe…We can taste it…Then up pops the ingredient we thought we had in the cupboard or we missed that bit of the recipe…The shop is shut…It is raining…We are in our house clothes…

We all need a well-stocked store cupboard…Of things we use and maybe just a few we don’t use so often but keep and store well…

It takes time (and) money to build up a store cupboard so I am breaking it down into easy stages…

Whether you call it a cupboard or a pantry a savvy cook knows it helps them create delicious, economical dishes without using expensive ingredients or having to pop out and hope no one sees us without our slap…Don’t they always though…haha

Staples range from flour, sugar, canned goods, oils, rice, pasta, dried herbs, stock cubes(bouillon)...Today I am looking at Pasta and Noodles…

Mixed pasta and noodles

Pasta and noodles keep well and are invaluable store cupboard staples as they can be used in many dishes either hot or cold…

Pasta…

Dried pasta keeps for months in an airtight container and can also look very pretty stored on your kitchen counter…Do however always check the pack for information on storage.

Pasta comes in all shapes and sizes. Egg pasta is enriched with egg yolks and has a richer flavour than plain pasta it is also often more expensive than plain dried varieties however it is all in the sauce and bog-standard plain pasta can be elevated with a good sauce…It is all about personal taste or the occasion…

Pasta should be cooked in plenty of water heated to a rolling boil…Just be aware that fresh pasta cooks very quickly and is bought chilled or if you are clever and make your own …Well done…Something I have never attempted…If you buy fresh pasta it can be stored in the fridge for several days or in the freezer for several months.

I am lucky enough to have found a source here which sells lovely coloured fresh pasta which is coloured with natural colours i.e beetroot…

Pasta also comes in tiny shapes which are ideal for soups and kids like them…Thes lovely little alphabet shapes served with a homemade tomato sauce…Kids love it!

 

alphabet pasta shapes

You can freeze small portions of sauce and keep a supply of pasta in your store cupboard …20 mins and the kids are fed and happy…

Noodles…

Noodles are very very popular here and sold fresh, dried and ready-cooked everywhere…They are a staple in the Thai diet… and served at most meals…

Rice Noodles…

These translucent white noodles are a great alternative to wheat noodles especially for those on a gluten-free diet.  They are available as broad flat or thin noodles that can be added to stir-fries and soups as well as used cold as a base for salads. Easy to prepare as they need no cooking just soak in boiling water for about 5 mins depending on the size of the noodles then use as required.

prawns with glass noodles

This is a typical Thai glass noodle salad…normally quite spicy….Lovely…Quick and easy to use they are a good standby in your store cupboard.

Egg Noodles…

Made from wheat flour and eggs may be thick, medium or thin again very popular in both Chinese and Asian stir-fries or deep-fried as a garnish…who doesn’t love crispy noodles? Here they are used as a garnish for my favourite Khao Soi…A Thai Yellow noodle chicken curry…

Egg noodles can be brought dry or fresh, store accordingly to the type …dry for the store cupboard and fresh for the fridge or frozen…

Egg noodles have a lovely nutty taste and are a good value for money as well as being a versatile store cupboard ingredient…Like rice noodles they can be served in hot or cold dishes they lend themselves to both…

Couscous and Polenta…

Like pasta and noodles are cheap to buy and can be used as a base for many dishes…Mild in flavour they go very well with strongly flavoured food such as aromatics, herbs and spices.

Couscous is made from durum wheat and is often thought of as a type of pasta it is also a handy store cupboard staple. Traditionally couscous needed a long steaming before serving whereas there are now many supermarket instant brands or ones which only need a quick pre-soaking in water. Classically known as an accompaniment for Moroccan tagines it is now more popular and goes well with meat, fish or vegetable stews. Also, an excellent base for salads it is very economical.

My tried and tested recipe for tagine…This was one of my first attempts and using prunes which neither hubby or the grandkids would have tried if they had known…Sometimes we have to be sneaky then food is tried with an open mind…I have learnt that much over the years…haha

Chicken and Prune Tagine/Stew

Ingredients:

• 4 large chicken breasts, skinned and cut into cubes
• 1 tbsp Vegetable Oil I used coconut oil
• 1/2 tsp Ground Allspice
• 1/2 tsp fresh ground Black Pepper
• 1 tsp Ground Cinnamon
• 2 tsp Cumin Seeds
• 1/2 tsp Ground Nutmeg
• 1 tsp Ground Turmeric
• 200g/7oz pitted Prunes
• 2 large Onions, sliced
• 1 tbsp freshly grated Ginger
• 3 Garlic Cloves, crushed
• Salt to taste
• 14fl.oz fresh Chicken Stock

 

Let’s Cook!

  • Heat the oil in a large heavy-bottomed pan then add the chicken pieces and brown on all sides.
  • Add the spices, garlic, ginger, and onions and cook stirring over medium heat until the onions have softened.
  • Add the stock and season with salt then bring to a slow rolling boil and reduce the heat to very low, cover and cook for about one hour stirring occasionally.
  • At the end of the cooking remove the lid and increase the heat to reduce the sauce.
  • Serve with rice or couscous.

 

 

The verdict…It is lovely with couscous…

Everyone including little Lily loved it. After they had expressed their delight and hubby said he thought the black things were mushrooms(shitake) and grandson asked for more I confessed the dish contained prunes, a dish which is now a family favourite… I was pleasantly surprised at that given the lack of chilli and some of the spices used. The biggest plus is now the grandkids will try dishes with prunes…Result…

Polenta…

Is made from finely ground cornmeal…Cooked with water and either served soft rather like mashed potato or left to set then cut into pieces and grilled( broiled) or fried. Again a mild flavour and best served with flavourful ingredients…

It can also be used in baking…my preference is a polenta cake rather than as a savoury side…

Again another good store cupboard essential which is now sold both ready-made or a quick cook product…All I would say is check what has been added…Many quick quick and ready-made products contain additives.

That’s all for Pasta and noodles so now our store cupboard can be stocked up a little more…Next week it is rice…

TIP OF THE WEEK.

You are reading a recipe and come across something you have never heard of or know it is ridiculously expensive and doesn’t store well…It is well worth the time learning what you can substitute for an ingredient and often it doesn’t alter the taste at all …I will do a post on substitutes at a later date…But always do your research don’t let one ingredient put you off making a recipe…

Thank you for joining me in my kitchen I hope you have some fun and came away learning something or maybe you have some store cupboard tips? If so please share I love it when we have interaction and it benefits us all xx

Thank you once again for reading this post I hope you are all having a lovely productive week  xx

42 thoughts on “This week in my kitchen…Store Cupboard Basics…Part 2…Pasta and Noodles…

  1. Pingback: CarolCooks2 weekly roundup… 15th -21st May 2022-Monday Musings, Health, Food Review “Real food v Processed Food” and Saturday Snippets where “Surprise” is my one word prompt. | Retired? No one told me!

  2. koolkosherkitchen

    I keep bugging my husband to get me a tahine, even though I still have several Russian cast iron pots of various sizes. Your recipe is almost like my grandmother’s lamb tahine, if you add walnuts, cumin, and cilantro.

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  3. Colleen Chesebro: WordCraftPoetry

    Polenta is something new to me. It’s very frustrating to grocery shop these days. Our local food store has many empty shelves. Never have I see such a thing in America before. There are more rumblings of food shortages because of the war in Ukraine. I understand from what I’ve read that the UK is also experiencing shortages. How is it in Thailand, Carol? ❤

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    1. CarolCooks2 Post author

      So far so good as much is produced locally or home grown a neighbour who I didn’t know she lives quite a few houses away brough us a lovely bunch of mixed fresh picked kale and chard it was so young and tender and so kind of her.. The stores which I only visit sometimes seem to be coping.. Their stock control has never been good at the best of times 🤔but the war will have an effect around world with regards to food as Ukraine was the 4th largest exporter of certain products.. we will have to be smart and grow what we can and cook from scratch maybe it will change some eating habits for the best… ❤️

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  4. Pingback: This week in my kitchen…Store Cupboard Basics…Part 2…Pasta and Noodles… – MobsterTiger

  5. Sue Dreamwalker

    Love the sound of this recipe Carol. The only thing not in my store cupboard is prunes and fresh ginger.
    I store plenty of pasta and couscous I have several packets which are flavoured with herbs and dried mushrooms..
    Great to cook for a quick lunch too.
    Enjoy your day. 😊

    Liked by 1 person

    Reply
    1. CarolCooks2 Post author

      I’m sure you will like it or I hope you do.. Mine love it even though it has prunes which they say they don’t like… But they eat them in the tagine… 😀

      Like

      Reply
  6. beth

    I’m all about stockpiling pasta of any kind. as for the others, I’ve moved to a small home and it literally helps me to keep what is basic and necessary and I fill in with fresh things each week. I try letting my freezer stay as is for a couple of weeks and use up what’s in there before buying more. it’s an ongoing balancing act, but I’ve gotten better at it

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    1. CarolCooks2 Post author

      There is nothing like a smaller place to focus the mind… Or the store cupboard.. I do that with the freezer as I only have 2 small ones and often freeze portions if curry etc so I use whats in the freezer and my salad drawer before I go shopping again..

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  7. Pingback: CarolCooks2…weekly roundup…Thai noodle soup, Snake Gourds, the journey of a chicken sandwich and more… | Retired? No one told me!

  8. Smorgasbord - Variety is the Spice of Life.

    We rarely get snowed in but we did the year before last for a week and thankfully I had just stocked up on some strong bread flour and I always have baking powder and bicarb so was able to make us some soda bread before the power went off for three days. We also have two camping stoves which meant we had a hot meal each day made from the ingredients you mention. I love a stocked larder.. thanks again for a great post Carol and a reminder to check the labels and restock. hugs

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  9. johnrieber

    Great advice for storing food for that “rainy day” – and a delicious looking dish! I’m not a fan of prunes, but, if used sparingly and surrounded by other incredible favors, I enjoy the extra added richness!

    Liked by 1 person

    Reply
  10. koolkosherkitchen

    I want me a tagine! Told my husband many times, but he hasn’t gotten the hint yet. Meanwhile, I’ll make your Chicken Tagine in my Instant Pot and serve it with my handy substitute for couscous – quinoa (my husband is not allowed couscous). Have a great weekend, dear Carol!

    Liked by 1 person

    Reply
  11. lievelee

    If only I could get these staples in Vietnam… Although there is pasta and of course, no end of different noodles and rice varieties. And with the rainy and typhoon season settling in, I will need to get plenty of those in stock. Although we will probably not experience the apocalypse LeggyPeggy talks about, we may be stuck indoors for several days on end…

    Lieve

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    1. CarolCooks2 Post author

      Yes the rain does come down in torrents here as well and the thunder is the loudest I have ever heard it fair rattles the windows…It does sound like you are very limited in Vietnam I am guessing not very much is imported to there…Carol 🙂

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      1. CarolCooks2 Post author

        Where are you in Vietnam? It us the same here, Lieve for me I don’t get the choice I had when I lived in Phuket.. Not so many expats here but to me I prefer it I call it the real Thailand… I get so much more choice of local foods and to be honest even when I am asked what I want if visitors come I have been withoot some things for soblong I manage without now… 😊

        Liked by 1 person

    1. CarolCooks2 Post author

      Haha… Have you thought about having a no shopping week maybe once a week to get your staples down to a managable size or we will head over to yours in the event of an apocalypse…

      Liked by 1 person

      Reply
  12. popsiclesociety

    I love to have something in my cupboard just for that “emergency” 🙂
    I try to keep some cans, tomato sauce and pasta. With these ingredients I can prepare a quick meal even if I don’t have anything else 🙂

    Liked by 1 person

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