O's Corner: Fast Meals With Pantry Staples

Yes, cooking from scratch is almost always the better.  Good ingredients are the key to great results.  But convenience has its place, even in the best kitchens.  Here are some products we always have or should have on hand.  I give the brand when it matters.


1.  HELLMAN'S MAYONNAISE
It's not just something you spread on a sandwich.  This brand is consistently high-quality.

• Uses: Dress it up with pureed canned chipotle peppers or red pepper or tomato paste from a tube.  Brush it on fish before broiling.

• Or make garlic aioli: Mix 1 cup mayo with 2 tablespoons olive oil, 1 tablespoon lemon juice, 4 cloves grated garlic and 1/4 teaspoon salt.  (Watch out - it gets stronger as it sits.)

2.  GREY POUPON

The only thing handier than mayonnaise is Dijon mustard.  There are plenty of good brands, but Poupon is still great quality for the price.

• Uses: Add a little to the vinegar when you make vinaigrette and the dressing will emulsify more readily.
• Or try this easy mustard chicken:  Brush Dijon on one side of skinless, boneless chicken breasts.  Press mustard side into fresh bread crumbs.  Place crumb-side up in a baking pan and drizzle each breast with 2 teaspoons olive oil.  Bake at 375 degrees for 30 mins., until chicken is cooked through and crumbs are golden brown.

3.  BOXED BROTHS

Swanson's 16-oz. box gets my vote as the best-tasting one on the shelf.  Also Kitchen Basic's small boxes in ham, turkey, clam and pork flavors.

• Uses: Soups and sauces.  Cook rice in broth for a flavor boost.  Use millk and broth to trim some fat from mashed potatoes.

4.  CANNED RED ALASKAN SALMON

Milder and less fishy than tuna.  Many brands are wild-caught too - check the label.  Red, usually from sockeye, has better flavor than pink.

• Uses:  Salmon salad or salmon chowder (with broth, milk, frozen hash browns and frozen corn).
• Or salmon patties: Drain a 7.5-ounce can red salmon and mix with 1/3 cup saltine cracker crumbs.  Saute 2 tablespoons diced onion in a little olive oil and add to the salmon with a beaten egg and 2 teaspoons lemon or lime juice.  Form into 2 patties and fry about 4 mins. per side.

5.  NUTELLA

This chocolaty hazelnut spread is like a short-cut dessert in a jar.

• Uses: Roll it up in crepes.  Combine with sliced bananas in a sandwich.  Melt it in a microwave for fondue.
• Or make chocolate "croissants": Open a tube of crescent roll dough.  Spread each wedge with Nutella, roll up and bake 12 to 13 mins. at 350 degrees.

6. PILLSBURY PIE CRUSTS

They're in the refrigerator case, but you can also freeze them.  To improve them, dust a work surface with flour and roll the crusts out just a little thinner.

• Uses:  Pies, both sweet and savory, such as quiches.  Use round biscuit cutters to press out smaller circles to line tartlet pans.  Or brush a cold brie with jam, wrap in pie crust (seams on the bottom) and bake.
• If you really don't have time, make a rustic tart: Place crust on a baking sheet.  Pile canned fruit filling (any flavor) in the center, leaving about a 2-inch border.  Fold the edges up and over, leaving the center open.  Bake at 350 degrees until crust is brown and fruit is bubbling.

Remember, until next Wednesday, Keep it Simple and Fast