Tonight I was rearranging my pantry. Things had become mess in there. Nothing was together and I decided that it would be better if I regroup everything. I made a discovery. I’m a noodle-a-holic. I have spaghetti noodles, linguini noodles, tri-colored noodles, lasagna noodles, Raman noodles, elbow macaroni, bow-tie pasta, and penne pasta. The picture below is actually a picture of the packages minus the elbow macaroni which was on another cabinet and didn’t make it into the stack.
Obviously I need to start using the noodles. The Raman noodles I use for stir-fry so that is a pretty much every other day for lunch meal. The linguini noodles I could use for stir-fry. The spaghetti noodles I’ll use to make spaghetti. Lasagna — I’m not really sure why I bought those — there were 2 packages. I just don’t make lasagna. I think I bought the bow-tie and penne pasta because I saw it on The Food Network and the dishes looked good. Problem is that I don’t remember the dishes. The tri-color I’ll use for pasta salad.
Have you rearranged your pantry lately? Are you like me and have found a certain item that you have purchased a lot and still have in the pantry? If so leave us a comment and let us know what your numerous purchase item is and what you plan to do with them.
Till next time,
JT Locke
The Frugal Housewife
About The Frugal Housewife
I’ve got a decent noodle collection, too, but also lots of cans of beans. I make a vegetarian chili with at least 3 or 4 types of beans…and guess I haven’t cooked it in awhile, but accidentally bought doubles…ha ha!
You just can’t have too much pasta. Penne is great with a quick chunky sauce – a can of diced tomatoes, some chopped green stuffed olives, canned artichoke hearts, mixed with diced, sauted zucchini and some garlic and basil. Simmer while the pasta good — quick and delicious!
If I had bow-tie pasta I’d make cold tuna salad. Much prettier than elbow macaroni.
I have lots of cans of everything, yet I’m always out of canned diced or whole tomatoes. I never have it when I need it because not only do I use it to make a quick pasta sauce, I also use it to make my version of spanish/creole rice.
I was going to can my own enchilada sauce so I bought a lot of big cans of tomato juice and a couple cans/bottles of special ingredients, but I’ve yet to make it and the recipe is on my dead computer. So I guess the tomato juice will be used for huge batches of chili? I don’t know about the other 2 ingredients.