You know I love a tidy space. Do you love a tidy space? I get a rush when I open the fridge and everything is neat, orderly, and there is plenty of white space. Now that I think about it, the only thing that gets me more inside-out happier is when my pantry is KonMari’ed. I’m not exaggerating. Remember that time I picked my pantry as my favorite personal space for the Arkansas Democrat Gazette?
Lately my pantry is getting out of hand and out of control. In other words, it is overflowing. When this happens, I shop it down. Do you shop yours down?
Today I thought I would start a new series called Shop Your Pantry. At times it may be called Shop Your Freezer or Shop Your Fridge. For instance, there is an overabundance of canned green beans and canned tomatoes in my pantry. Why is this? Okay, green beans are in easy one because without a doubt that has to do with Thanksgiving. But canned whole tomatoes? Who knows? All I know is that they’re there. Staring at me.
The inspiration for this dish came from my friend Ginger. We were talking about gardening, food, our pantries, and life in general. I mentioned to her that my canned green beans and canned tomatoes were taking over and making my eyes twitch. Her eyes lit up and she passionately told me, “Lyndi, green beans and tomatoes are awesome sautéed in a skillet!”
Well, now! I hadn’t thought of that!
The second part of this Shop Your Pantry post is about spices. One entire wall of my pantry is devoted to these goodies. I am commmmmmpletely a-o-k with that. But why aren’t I branching out and experimenting more? Do you experiment with your spices? Or, do you keep to the trusted few?
The Thai Red Curry Spice Blend was a gift from my friend, Bill. He owns The Spice & Tea Exchange in Bentonville, but we go way back. The last time I was in his store he tossed a packet to me (okay, toss is an exaggeration) and said, “Try this with green beans. It’s delicious.”
Seems like my pantry had this planned all along.
So, what is the moral of this story? Okay, yes, I am sharing this creation with you, but it really isn’t about the recipe. It’s about thinking outside the box, exploring, sharing ideas with each other, and using what we have.
Do you have any pantry overabundance items? Share and let’s figure it out together.
Happy pantry shopping.
Eat well, my friends. Eat well.
- 1 tablespoon extra virgin olive oil
- 28oz can of Hunts Whole Peeled Plum Tomatoes
- 14.5oz Del Monte Cut Green Beans No Salt
- 1 teaspoon The Spice & Tea Exchange Thai Red Curry Spice Blend
- ¼ teaspoon sea salt
- Heat olive oil in skillet on medium-high heat.
- Add drained tomatoes and drained green beans to skillet.
- Add spices and salt to skillet and mix thoroughly with green beans and tomatoes and lower heat and cover for five minutes or until vegetables are heated.