Summary

The article discusses essential kitchen staples that can be used to create a variety of meals, especially when fresh ingredients are scarce, as shared by the author and their community.

Abstract

The author reflects on the communal aspect of cooking and the challenge of creating meals with limited ingredients, reminiscing about the shared culinary experiences of the past. They reveal their go-to meal of potatoes and eggs and reach out to friends and neighbors to gather insights on other simple yet versatile dishes that can be prepared with pantry staples. The responses highlight a range of meals such as black bean burritos, frittatas, pasta dishes, and soups, emphasizing the use of long-lasting ingredients like eggs, potatoes, pasta, rice, and various types of cheese. The article concludes with the author expressing the value of chicken broth as a cooking staple and inviting readers to share their own "backup dinner" ideas to foster a sense of community and shared knowledge.

Opinions

The author nostalgically values the communal cooking experience of the past, which is less common in modern suburban living.
Potatoes and eggs are considered a reliable backup meal by the author, though they acknowledge the dish's popularity may be waning within their family.
Friends and neighbors share a variety of preferred backup meals, showcasing the versatility of simple ingredients.
The author and their community members express a preference for meals that are not only easy to prepare but also adaptable to a range of available ingredients.
Chicken broth is highlighted as an indispensable cooking ingredient by the author, who uses it in various dishes and considers it the best cooking "hack."
There is an appreciation

Essential Ingredients to Always Keep on Hand

What my friends and neighbors make for dinner when they haven’t been to the store

I’m always wondering what people make for dinner when it’s been a while since they’ve shopped. When my ingredients run low, I fantasize about dropping in the kitchens of my friends to see what creative thing they’re whipping up. But life isn’t really like that anymore. It’s one of the drawbacks of suburban living, the loss of alchemy that rises from the in-person collaboration over shared knowledge. It’s a reality that makes my memories of my nana’s kitchen bittersweet — I haven’t been able to replicate her communal space. I have no unlocked screen door that friends just push open without knocking.

If I get to the end of the day without a plan for dinner, I inevitably know I’ll resort to my trusty backup — potatoes and eggs. I dice up potatoes, fry them in butter and then add beaten eggs at the end, tossing them around until cooked. Sometimes I top with grated cheddar. A few members of my family like this concoction with hot sauce, others with ketchup. Me? I just like adding salt and pepper.

With my kids back home, my potato egg dish is at risk of going the way of my own childhood’s tuna casserole. I’ve probably made it one too many times. We are slightly weary of it. So, I checked in, via text, about the back-up suppers of my neighbors and friends, especially in this lockdown of late. Here are the results of my casual poll with moms that have spent years cooking and feeding kids. Some of them are out of the child-rearing trenches and others, like me, have dropped back in.

Here are their unedited responses:

“Black bean burritos! Saute onions, garlic. Add beans, salsa on top with some cheddar cheese. And crustless spinach quiche. A box of frozen spinach (I heat on the stove to get rid of extra liquid). Saute onion, add drained spinach. Whip up six eggs, sometimes with a bit of milk, and mix together with cheese (gruyere or feta), bake at 350 degrees for thirty minutes. Sometimes I add sundried tomatoes or dill.”

“Eggs, definitely, in all sorts of ways. Lately, it has been sunnyside on avocado toast preferably with pea shoots. Kale salad with radishes, red onion, sesame seeds, and craisins. Or leftover pizza that is frozen and reheated in my toaster. And, in the summer, I love Panzanella.”

“Probably three things: frittata — can add whatever veggies/greens that need to be used up and can add bulk with potatoes or even pasta. Main dish salad — likewise can add whatever is floating around in the fridge and can add lunchmeat, cheese, hard-cooked eggs, and beans for protein. And last but not least pasta — endless possibilities with that, even if it’s as simple as olive oil and garlic.”

“Pasta with olive oil and butter with garlic and herbs. Maybe anchovies and parmigiana; Pine nuts. Could add lemon.”

“Hi! my answer for both would be fried rice. We always have rice and you can put anything into the dish, chopped veggies, eggs, etc.”

I asked her what type of rice and what she adds in:

“Jasmine rice and canola oil. Sauté garlic and onions, peppers, carrots. Add chopped up egg and black bean sauce. Sometimes I add frozen peas.”

“For me, it’s always a soup with anything I can find in the fridge that’s ‘on the verge,’ haha.”

“Lately black been burgers. Two cans black beans. That I always keep handy now. I add green pepper, eggs, and feta cheese.”

“I would say grilled cheese and soup (I usually have some in the freezer or a can).”

“I’m usually really good at whipping up some new thing from leftovers like egg burritos or pancakes.”

My brief poll highlighted the real stars of the kitchen, the most popular items to keep in stock. Even better, all of these ingredients will keep a long time while also lending themselves to quite a bit of variety:

Eggs, potatoes, pasta, rice, frozen peas, frozen spinach, cheese (feta, Parmigiano, cheddar) beans, flour tortillas, onions, salsa, bread, olive oil or butter, greens, garlic, lemon, bell peppers

Finally, I must mention chicken broth even though no one else did. It’s truly irreplaceable for my cooking. I make a big pot of chicken soup weekly and strain it to use as stock. That stock goes in so many things. I use it in risotto, one-pot garlic spaghetti with peas, lentil soup, and homemade enchilada sauce. My kids eat it with noodles for a quick supper. It’s the best cooking “hack” ever — until you run out. And, that’s when you text your friends to see what they are making. And then write about it.

I’d love to hear about more backup dinners. Maybe in some responses? It won’t be like nana’s house. But at least it’s something close.