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In this episode of Chef Over Your Shoulder, we are heading straight to the heart of every kitchen: Our Pantry!
Read on and listen to the full podcast here!
From dusty spice jars to those mystery grains you swore you would use, we’re unpacking what’s worth keeping, what needs to go, and how to turn your pantry staples into daily inspiration.
Think of this as your gentle kitchen reset, no judgment, just chef-approved tips to make your pantry work for you.
It all started with a simple mission: Amy just wanted to make her grandmother’s cinnamon toast. But when she reached into the pantry for the cinnamon sugar, she discovered duplicates of many of her spices.
This innocent need for a snack spiralled into a full-on pantry clean-out and eventually inspired this week’s episode of Chef Over Your Shoulder.
Do any of us really know what is hiding in our pantries?
Quick Weeknight Wins
Each episode, we like to start with what Jody and Kirstie cooked in the kitchen or Amy’s Homework. This week, Jody and Kirstie shared their meals.
Jody received a 10/10 from her family with her Chicken Cacciatore, paired with 2-minute Olivieri Gnocchi. Delicious does not have to mean complicated, and all of our kids love this Gnocchi!
Jody also celebrated tomato season the best way: with a toasted tomato sandwich. Simple, seasonal and soul-soul-filling.
Kirstie pulled off what she called a “Monday Night Miracle,” Using nothing more than what she had in her pantry: soy sauce, sesame oil, fish sauce, lime juice and maple syrup. She whipped up an incredible sauce for noodles, ground pork and frozen shrimp. Click HERE for the recipe for Easy Shrimp Noodles!
The Pantry Shuffle: When kids “help”
When groceries come home, it is all hands on deck to get them all put away. Somedays it feels like the kids do this with their eyes closed. One minute, the pantry is organized by category and the next thing, the pantry is filled with half-eaten bags of chips (left completely open!) beside flour, cereal in the pasta section and an upside-down jar of peanut butter on a bag of rice.
Do three bags of chia seeds and many duplicate spices sound familiar? How does it happen? We are all busy with kids, working and running to sports. The pantry is the closest door that we can hide the chaos behind.
Then there is the classic empty box. Kirstie opened her pantry to find a perfectly placed, completely empty granola box. It is almost impressive.
As Kirstie wisely put it, this isn’t about shaming. It’s about having a lighthearted chat and setting some gentle ground rules. And really, what better time for a clean-out than September? After a summer of three-meals-a-day chaos, it is the perfect reset moment.
The Curious Case of Cream of Tartar
Amy shared a photo of her pantry that included a random container of cream of tartar. “Is that for fish?” she asked.
Cue laughter.
Cream of tartar, it turns out, has nothing to do with tartar sauce — it’s a baking acid that actives baking soda and it helps stabilize egg whites. It’s also, fun fact, one of the ingredients in homemade Play-Doh.
This moment perfectly summed up why we wanted to talk about pantry organization in the first place. It’s not about perfection — it’s about knowing what you have and learning how to use it.
Spice Packets, Sweet Discoveries, and Family Favourites
Among Amy’s discoveries were a whole lineup of pre-mixed packets: taco seasoning, peppercorn gravy, and meatloaf spice. Nothing wrong with that, but she’s ready to move beyond the mixes and start building her own flavours.
Sometimes, all it takes is a pinch of curiosity and a few fresh spices to make dinner magic.
No ‘meatloaf spice’ here, but click HERE for the meatloaf recipe everyone is talking about!
Pantry Confessions: The Kraft Dinner Edition
Let’s get one thing straight: we’re chefs, but we’re also humans.
We as Chefs have served Kraft Dinner for supper.
Jody confessed she took Kraft Dinner and Hot Rods pepperoni sticks to Ireland when she studied abroad. Because no matter how many beautiful Irish stews you make, sometimes you just want a taste of home. For a little interesting history or this iconic box, click HERE!
And honestly, that’s the heart of cooking: comfort, nostalgia, and practicality all mixed together.
The Desert Island Spice Question
If you could only keep one spice, what would it be?
Kirstie didn’t hesitate: smoked paprika.
It’s rich, versatile, and adds instant depth to everything from chilli to tacos to tomato soup. Plus, you can find high-quality smoked paprika for a great price, sometimes even at HomeSense. (Pro tip: grab the Hungarian or Spanish kind.)
Just make sure yours is fresh. If your paprika is dusty and faded, it’s time to say goodbye.
Spice Freshness and Smart Buying
Here’s something a lot of people don’t realize: spices don’t last forever.
After about six months, they start to lose their potency. Dull colour, weak aroma, and a faintly stale smell are all signs it’s time to refresh.
The Chef’s best tip? Buy small quantities.
Skip the mega containers and head to a bulk store like Bulk Barn, where you can scoop just what you need. It keeps things fresh, saves space, and prevents you from committing to a lifetime supply of cumin.
The Trinity of Middle Eastern Flavour
Looking to breathe new life into your cooking?
- Aleppo Pepper (Pul Biber): Mild, sweet, and just the right touch of heat.
- Turkish Mint: Earthy and aromatic, with a whisper of freshness.
- Sumac: Bright, lemony, and tangy, it ties the other two together beautifully.
- Sprinkle this combination on roasted fish, chicken, or vegetables, and you’ll wonder how you ever lived without it.
The Science of Spices:
Dry Toast Whole Spices
Toasting brings out deep, nutty notes. Just heat them in a dry pan until fragrant: no oil, no fuss. All whole spices benefit from this step.
Temper Ground Spices
Add ground spices to your oil after cooking onions or garlic but before any liquid hits the pan. This quick 30-second fry (called tempering) wakes up the fat-soluble flavours and builds a richer base.
Layer Flavour
Don’t stop at one round of seasoning. Add some spices early, then adjust midway through, and finish with a touch more at the end. That’s how you build depth and balance, the secret behind so many beautiful curries and stews.
Bonus Tip: Spice Activation
Some spices are water-soluble, others are fat-soluble. Mix your dried spices into a bit of hot water first to activate one set of flavours, then add oil or fat to bring the others to life. It’s simple kitchen chemistry that makes a big impact.’
From Cinnamon Toast to Confidence
By the end of this episode, Amy set herself a little homework: to make our Fish Tacos recipe using a custom spice blend of smoked paprika, cumin, coriander, and a touch of cinnamon.
That’s what this episode was all about. Not just cleaning your pantry, but reclaiming it, turning it from a jumble of forgotten jars into a source of inspiration.
Cooking isn’t about perfection. It’s about being curious, resourceful, and open to discovery, whether that’s finding three bags of chia seeds or realizing that smoked paprika just changed your life.
So, open that pantry door.
Take a deep breath.
And start cooking.
Episode Links
- Chicken Cacciatore
- Fish Tacos
- Biscoff Banana Bread (recipe coming soon!)
- Anti-Inflammatory Spice Mixes (try mixing together 1 tsp. each freshly ground black pepper and ground turmeric. Fry in a little olive oil, then add in a cup of tomato puree. Delicious with fish!)
Key Takeaways
- Spice Freshness Matters: Replace spices every six months or when they lose aroma or colour.
- Buy Smart: Purchase small quantities from bulk stores for maximum freshness.
- Smoked Paprika Forever: It’s the most versatile, budget-friendly flavour booster.
- Activate Flavour: Toast, temper, and layer spices for bold, balanced cooking.
Enjoy a full listen to the podcast HERE!
