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From-the-pantry recipes...

cut brownies stacked with white background

Less time at the grocery store leaves more time for family and activities you enjoy—like cooking at home and spending time around the dinner table. If you use our pantry item suggestions from the previous article, it will position you well for maintaining a well-stocked pantry to create many delicious home-cooked meals. We hope you like the recipes we’ve provided here!

Moroccan Tomato Soup

Ingredients

• 3 tablespoons extra virgin olive oil

• 1 small yellow onion, chopped

• 3 cloves garlic, smashed

• Kosher salt and black pepper to taste

• 2 tablespoons fresh thyme leaves

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground cumin

• 2 (28 ounce) cans diced fire roasted tomatoes

• 2-3 tablespoons harissa sauce

• 2 teaspoons honey or real maple syrup

• 1 can (14 ounce) full fat coconut milk

• 1/4 cup fresh cilantro or basil, chopped

Instructions

• Heat olive oil in a large soup pot over medium heat. When the oil shimmers, add onion and garlic and season with salt and pepper to taste. Cook five minutes or until the onion is fragrant and beginning to caramelize. Add thyme, paprika and cumin; cook another minute. Stir in the tomatoes, harissa and honey. Cook five minutes until bubbling.

• Pour in coconut milk. Transfer soup to a blender and puree until mostly smooth. Return the soup to the pot and place over medium heat. Stir in cilantro and season the soup with more salt and pepper as desired. Thin the soup with more coconut milk if desired. Cook until warmed though, 5 to 10 minutes.

• To serve, ladle the soup into bowls and top with more cilantro. Try serving with a grilled cheese sandwich on the side.

Crock Pot Spaghetti (serves 8-10)

Ingredients

• 1/2 onion, finely diced

• 1 tablespoon olive oil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon kosher salt

• 2 26-ounce jars pasta sauce

• 1 cup water

• 1 lb. spaghetti noodles

• 1/2 cup grated parmesan cheese

Instructions

• Pour one jar of pasta sauce and one cup of water in the bottom of a slow cooker.

• Break spaghetti noodles in half and place them on top of the sauce.

• Sprinkle with the cheese and cover noodles with second jar of pasta sauce.

• Cover crock pot and cook on high for 2 to 2 1/2 hours or low for 6 hours.

• Remove lid, stir to combine and mix all ingredients together.

Note: You can add 1 to 1.5 lbs. of ground beef to this recipe if desired. Simply brown the meat and drain before you add to the recipe during step 4.

Kitchen Cupboard Brownies

Ingredients

• 1/2 cup neutral oil, such as canola or peanut

• 1 1/4 cups granulated sugar

• 3/4 cup all-purpose flour

• 1/2 cup natural cocoa powder

• 1/2 teaspoon salt

• 2 large eggs

• 2 tablespoons water

• 1/2 cup chocolate chips or chopped chocolate (optional)

Instructions

• Arrange a rack in the middle of the oven and heat to 350°F. Pour oil into an 8x8-inch metal baking pan and gently swirl the oil around the pan and up the sides.

• Add sugar, flour, cocoa powder, and salt to the baking pan.

• Crack eggs directly into the baking pan and add water. Use a sturdy spatula or wooden spoon to first puncture the yolks and then mix batter until completely wet (about 1 1/2 minutes of stirring). Stir in chocolate chips (save a few to sprinkle on top) if using. Use spatula to spread batter in an even layer, being sure to work it into the corners of the pan.

• Bake until a knife inserted in the center comes out mostly clean, 25 to 28 minutes. Cool brownies on a cooling rack for 15 minutes before cutting into squares for serving.

Storage: Leftovers can be stored in an airtight container at room temperature for up to four days.

Mexican Tortilla Pizza (serves 2)

Ingredients

• 4 whole wheat tortillas

• 1 cup refried beans*

• 1/2 cup salsa

• 1/2 cup shredded Mexican blend cheese

• 1/2 cup sour cream

• 1/2 cup diced green onions

Instructions

• Preheat oven to 400°F.

• Place tortillas on a baking sheet.

• Spread 1/4 of refried beans across the surface of each tortilla, leaving a small border around the edge.

• Top with 1/4 of the salsa and cheese and bake for 15 minutes until cheese is melted and tortillas are crisp.

• Top with sour cream and green onions.

* Note: You can substitute refried beans with mashed white, pinto or black beans.

Enjoy these meals—and the extra time you save making them!

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