Well, in keeping with the spirit of Spring, I decided it was long past time to tackle the chaos in my pantry. As you can see from this photo, I’ve managed to ignore this chore for too many Springs. No longer. This year is it.
First thing was to take a trip to the dollar store. There is always an interesting array of baskets and bins that are ideal for organizing untamed stuff. I picked up a dozen assorted items in a lovely lime green and brought them home with pride in accomplishing this much. Secretly, I hoped the elves would come at night and finish the job. They didn’t.
Armed with my new bins and baskets, I faced the pantry and froze. Where do I start? I just didn’t know. There was just too much stuff. I needed an answer for the miscellaneous small items that jammed the shelves, most of which were spices and seasonings. My spice and seasoning organizer was already full and the overflow had no where to go.
The next thing I did was hit the Internet for an over-the-door shelf unit to store those small items. Once that came, I could revisit the pantry. I took out all the loose, small items that were cluttering the shelves and put them on the door unit. Eureka! I Created space. From there, I could move forward.
The next items I addressed were the canned goods. They were sorted into usable categories and stacked into bins. More space freed. Baking supplies were the next to succumb. A basket corralled powders and extracts nicely. Dry beans found a home. Pasta had a place. Things were really coming together.
As things were sorted, I found things that had been pushed to the back and lost for some time. Four packages of dried chilies surfaced from the depths. Only one was opened. Apparently, I couldn’t find them so I bought more. Not a very frugal thing to do.
I took some of those chilies and made some great enchilada sauce with them. I adapted a recipe from A Dish of Daily Life.
2 tablespoons vegetable oil
1/2 cup diced onion
1/2 cup chopped carrots
1 garlic clove, minced
2 tablespoons flour
4 dried Ancho chilies
2 1/2 cups water
1 teaspoon Mexican oregano
1 teaspoon ground cumin
Salt to taste
Chop the dried chilies into small pieces. (The food processor works well for this.) Set aside
Heat oil in a medium saucepan. Add carrots, onions, and garlic. Saute until soft. Stir in flour.
Add water slowly, stirring until well mixed. Add the chilies, oregano and cumin. Bring mixture to a boil. Reduce heat and simmer for 20 minutes.
Allow to cool. Puree the sauce in the food processor, a blender, or with an immersion blender until smooth. Season with salt.
May be frozen.
My pantry isn’t completely finished but it is so much more workable now. I can find things and I’m working on using things I have on hand to further reduce the clutter. I’m feeling pretty proud of myself. I faced this challenge with only a little fear.