Last night I pulled together a dinner of Trader Joe's Giant White Beans and couscous. The night before I dug a frozen chicken breast out of the freezer and baked it with a honey mustard glaze, served alongside rice made with a fragrant spice mix from the back of my spice drawer.
Limiting myself to what's strictly in my pantry and freezer sounded awful at first. But looking through a few impulse buys (fig balsamic vinegar, Thai ginger salt, etc) made me realize I have a lot to work with.
How do you handle cooking from the pantry?
Related: Tips: How To Stop Wasting Food
(Images: Stephanie Barlow)