56 DIY Pantry Staples

56 DIY pantry staples you can make at home | Savvy Eats

Photos via Savvy Eats, Simple Bites, Gourmande in the Kitchen, and So…Let’s Hang Out.

It is the end of April (already?!), so let’s wrap up Pantry Staples month with a round-up of 56 staples you can make at home this weekend. Ready to stock your pantry and fridge? Let’s get started!

Baking ingredients and sweet things:

Cherry extract via Cravings of a Lunatic

Chocolate hazelnut spread

Chocolate sauce via Autumn Makes and Does

Coconut butter via So Let’s Hang Out

Pancake mix via it’s yummi

Salted caramel sauce via Baked by Rachel

Strawberry whipped cream

Sweetened condensed milk via Dessert Now Dinner Later

Very vanilla marshmallow cream

Waffle mix via Simple Bites

 

Crackers, tortillas and the like:

Burger buns via Food52

Crunchy seeded crackers via girlichef

Flaxseed and cracked pepper crackers via Keep It Sweet Desserts

Flour tortillas via Dinners, Dishes and Desserts

Garlic and sea salt pita chips via Karen’s Kitchen

Hot dog buns via Joy the Baker

Seeded crispbread crackers via Gourmande in the Kitchen

Southwestern homemade flour tortillas via Rachel Cooks

Whole wheat and cheddar mini crackers via Karen’s Kitchen

 

Condiments:

Avocado cream

Basil mayonnaise

Bourbon-spiked barbecue sauce via So… Let’s Hang Out

Brown sugar barbecue sauce via Baked by Rachel

Brown sugar mustard glaze from Bell’alimento

Cranberry mustard

Green tabasco sauce via the view from great island

Harissa mayonnaise via Maroc Mama

Honey chipotle barbecue sauce via Crumb

Ketchup via 52 Kitchen Adventures

Lime mayonnaise

Madras curry paste via An Edible Mosaic

Mayonnaise via Lexi’s Clean Kitchen

Pineapple ginger stir-fry sauce

Ramp chimichurri sauce via Sweet Paul

Red enchilada sauce via An Edible Mosaic

Rosemary apricot mustard via Seasonal and Savory

Sun-dried tomato spread via Farmgirl’s Dabbles

Truffle aioli via Kailley’s Kitchen

 

Salad dressings:

Blue cheese dip or dressing via Cupcakes and Kale Chips

Caesar salad dressing via the view from great island

Ranch dressing via 52 Kitchen Adventures

Raspberry lime vinaigrette via Will Cook for Smiles

 

Seasoned salts, sugars and spice mixes:

Cajun seasoning via Edible Vegetable

Chai-infused sugar

Citrus salt via Local Kitchen

Pistachio salt via Seasonal and Savory

Rosemary thyme salt

Sage salt

Smoky lime salt

Smoky sweet chicken rub

Sriracha salt

Stout beer salt via The Beeroness

Taco seasoning via Shugary Sweets

 

Stocks:

Brown stock via Simple Bites

Chicken stock

Vegetable stock via Simple Bites

How to Cook + Freeze Dried Beans (Savvy Replay)

How to Cook and Freeze Dried Beans | Savvy Eats

This post is a Savvy Replay: I wrote a similar post years ago, but I’m refreshing it here with some new information and photography.

Let’s talk beans. Dried beans, to be exact. They are one of the pantry staples that I have on hand at all times. They are incredibly versatile, easily going from burrito bowls to chili to falafel to salads with just a change in seasoning. And while they take a little time to cook, they don’t require much effort at all. Here are the two ways I cook them:

Method 1: In the Slow Cooker.

Prep and Cook Time: 6-8 hours.

Active Time: 10 minutes.

Pour some dried beans and a bit of salt into a slow cooker, and add water until the beans are covered by at least 2 inches. You’ll want 1-2 teaspoons of salt per pound of beans. Cook on LOW for 6-8 hours, until the beans are tender when you stab them with a fork. Typically, you want to test at least 5 beans from different areas of the slow cooker to make sure everything is cooked through. Cover and refrigerate until ready to use.

Method 2: In a Dutch Oven.

Prep and Cook Time: 1 1/2 – 2 hours.

Active Time: 10 minutes.

Preheat the oven to 350F.  Pour some dried beans and a bit of salt (about 1 teaspoon per pound of beans) into a Dutch oven, and add water until the beans are covered by at least 1-2 inches. Put the lid on the Dutch oven, and cook for one hour. Test 5 beans from different spots in the Dutch oven. If they aren’t fork-tender yet, cook the beans for another 20 minutes. Keep testing 5 beans every 15-20 minutes until none of the beans you test are tough. Overall, the cook time should be 1 1/2 – 2 hours, depending on the type of bean.

Note 1: You may choose to season the beans further with pepper or dried or fresh herbs. Add them when you add the salt to the beans. However, I tend to stick with just salt, to give me more flexibility with how I use the beans later.

Note 2: According to the FDA, it is not safe to use either of these methods for red kidney beans. Instead, soak the beans in water overnight. Drain the beans, cover them with fresh water, and boil for at least 10 minutes.

To Freeze Dried Beans Post-Cooking.

Pour cooked beans into an airtight freezer-safe container and cover completely with some of the bean cooking liquid. Leave 1/2 – 1″ air space at the top of the container, since the liquid will expand as it freezes.  The beans should last in the freezer for 2-3 months.

Here are some of my favorite ways to use dried beans:

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