No time? Plan the pantry.

No one I know sits around talking about how bored they are, or how they’re dripping with extra time. The overstuffed schedule seems to be a chronic—and unfortunate—condition, and all of us, regardless of skill level in the kitchen, feel the pinch at meal time. I can’t tell you the number of evenings I look up and realize I’ve planned nothing for dinner and have no raw materials with which to work in the fridge. The thought of heading back out to the grocery is a huge drag, so my solution has been to keep an arsenal of pantry staples that can be transformed into specific, simple suppers.

My requirement was that these dishes still had to be creative. No jarred pasta sauce over vermicelli. No salsa over frozen chicken. While fresh ingredients are still my preference, I was determined to find reliable pantry staples that felt connected to sturdy cuisine. For example, good quality tuna packed in oil is fundamental to Nicoise salad and to various classic Italian pasta dishes. And French onion soup is in reach if you have beef stock and onions in the cupboard and a little butter and meltable white cheese in the fridge.

Here’s the result. Like most of what I present in this blog, these are culinary suggestions meant for personal adjustment. Some reference fresh ingredients for garnish, but this can be accomplished with a pot of herbs on the back porch or a few fresh lemons in the fridge.

Pasta with Tuna and Tomato. Canned tuna is an unexpected player in many Italian pastas. Use fusilli, marinara (preferably a chunky variety that uses fresh ingredients), canned tuna packed in oil and capers to create this dish. Accent with fresh lemon and parsley, which each keep well for long periods if you remove them from plastic bags.

A Simple Curry. There’s something universally homey about a green or red curry, and I find that even picky children respond well because it involves sticky rice and a sauce made with sweet, creamy coconut milk. Combine a tablespoon or two of curry paste, a can of coconut milk, half a cup or so of chicken stock and a tablespoon of fish sauce. Whisk, then add stir-fried freezer veggies or thawed green peas. Flash-frozen chicken, which can be cooked without thawing, is the perfect protein there. Bake or broil individual breasts or thighs, then dice them and add to the sauce. Serve the curry over jasmine, or any other kind of cooked rice, and top with fresh basil.

Soubise. This French side dish is a natural fit for Louisianans because rice is the star. It’s nothing more than baked rice with onions and it requires only white rice, sautéed yellow onions, water and salt. Some recipes add a little cream and Gruyere after an hour of baking, but I always have Half and Half in the fridge for coffee and some kind of usable cheese.

Shirred eggs. I know, eggs are not a pantry ingredient. But fresh eggs keep for 3-4 weeks, so there’s a good chance you have some around. If not, you should, because they’re cheap and underplayed. Omelets and frittatas enhanced with pantry staples like artichoke hearts and roasted red peppers make great suppers, especially when paired with something like hand-cut roasted sweet potato fries made from nothing more than yams and olive oil. Shirred eggs are often overlooked, probably because they require a ramekin. No matter. Bake them in muffin tins. Spray the tin with cooking spray and layer a slice of prosciutto or baked ham on the bottom. Crack the egg directly in the tin and bake for 8-10 minutes. Top with Parmesan cheese and fresh herbs.

Maggie Heyn Richardson is a veteran journalist and food writer whose work has appeared in Eating Well and on the national public radio program, On Point. She is currently working on a book about Louisiana foodways and is a regular 225 contributor. Email her at [email protected] and follow her on Twitter @mhrwriter.