Now that we’ve discussed shopping and storage, staple ingredients, and how to cook them with various techniques, let’s put what we’ve learned into practice with versatile staple creations that bring comforting texture and flavor to loads of dishes. From this module forward, you’ll have one module recap, not individual lesson recaps.
The objectives for this module:
Required: watch all and complete the module recap
On overview about comfort foods and generally, what you’ll learn in this module.
Timestamps:
00:48 Main components of comfort food
01:55 Make your own rules
02:58 Cooking for all dietary inclinations
03:35 Lesson Action
No recap for this lesson—see the main Module recap.
How do you get meaty flavor without meat? Well, it’s a bit about the ingredients and a lot about the cooking techniques.
Timestamps:
00:48 Maillard = Caramelization = Umami
01:32 Mushrooms
02:35 Cast-iron Searing Tip
03:03 Lentils
03:55 Chickpeas & Beans
04:13 Buckwheat & Rice
04:45 Lesson Action
No recap for this lesson—see the main Module recap.
There are loads of noodle and rice options that you can try, and they’re all uniquely delicious in flavor and texture.
Timestamps:
01:00 Veggie Noodles
01:49 Zucchini & Summer Squash
02:19 Beets, Sweet Potatoes, Butternut Squash & Carrots
02:42 Radishes, Turnips & Parsnips
03:01 Spaghetti Squash
03:40 Snack Tip: Spaghetti Squash Seeds
04:38 Rice Alternatives
04:40 Cauliflower Rice
05:30 Broccoli Rice
05:52 Cabbage
06:02 Quinoa & Buckwheat
06:24 Lesson Action
No recap for this lesson—see the main Module recap.
Your Recaps for the rest of the course will not be in multiple-choice quiz form (and attached to each Lesson), they’ll be your personal inputs of progress (photo and written) for the entire Module.
Grab your cooking journal, prepare at least one Practice Recipe for this Module, then complete this Module Recap.
You must complete the recap to complete the Module and eventually the course.
Recommended: prepare a minimum of 1 recipe
Now that we’ve discussed shopping and storage, staple ingredients, and how to cook them with various techniques, let’s put everything we’ve learned into practice and start with crowd-pleasing comfort-food staples.
This is a satisfying, easy, and extremely versatile sauce that you can enjoy as-is or use as a base to customize in a variety of flavors. Use our tips and suggestions to make it your own. This recipe will become a go-to that you can always rely on and get creative with.
Add texture and flavor to tomato sauce, soups, stews, wraps, pizza, tacos, casseroles, and much more with this simple template. Use our good food cooking tips to customize flavors, batch cook, and make this a menu rotation staple for years to come.
This recipe by author and Master Cook Serena Wolf, will likely make its way into your weekly menu rotation because it’s so easy, comforting, and delicious. Serve it with a batch of cooked rice or the rice alternatives you’ll learned about in this module. This video is also loaded with helpful good food cooking tips and techniques that can be applied to all sorts of dishes.
Helpful and inspiring books, articles, recipes, shopping links, and more for good food cooking.
Take the Pantry to Plate Challenge, upload your experience, and earn credits to use towards future courses and goodies from Good Food Cooking School.
Knowing how to open your pantry or fridge and make what you have into something special is a must-have skill these days. We’re showing you how it’s done with this course and if you want more practice, more tools, and more reward for your efforts, grab a copy of the book that inspired Good Food Cooking School: Pantry to Plate.
This Challenge can help you practice all the cooking methods you’ve learned to make comfort foods that feel as good as a hug. We want you to start looking at a recipe and think “I want to put my twist on that.” By now, you likely have some ingredients and ideas you want to try, so choose one of the three recipes in The Challenge and remix them to be a bit of you.
The Challenge: Choose one recipe from either page 188, 191, or 193 in your copy of Pantry to Plate. Use the Cheesy Comfort Food Recipe Template and everything you’ve learned so far about ingredient substitutions, textures, and flavor building to change one of the recipes according to the requests below.
Sriracha Mac | p. 188
1.) Swap two ingredients called for with substitutes of your choosing.
2.) Add one new ingredient not called for already.
3.) Optional: try rice (or cauliflower rice) or a cooked grain instead of noodles.
Loaded Nachos | p. 191
1.) Swap at least three ingredients called for with substitutes of your choosing.
2.) Add at least one new ingredient not called for.
Mushroom & Sage Lasagna | p. 193
1.) Instead of making a lasagna with lasagna noodles, use cooked brown rice or choose any other kind of Italian pasta you like: fusilli, spaghetti, tagliatelle, shells, macaroni, etc. to make a casserole! Just layer everything and bake according to Step 5. Hint: this makes a delish “Spaghetti Pie” if you bake it in a well greased cast-iron skillet.
2.) Make your own Tomato Sauce, or try Maudie’s Tomato Sauce from Pantry to Plate. In a pinch, use jar sauce.
3.) Swap two ingredients called for with substitutes of your choosing.
Required to complete The Challenge: Share one photo and your experience with the Challenge in the fields above.
Optional, but encouraged: Share in the private classmates group and show us your creations on Instagram (tag @YumUniverse and #pantrytoplate).
Earn 3 Credits = $3
Complete the Challenge and once approved by our team, you’ll earn 3 credits (= $3) to use towards a future course enrollment or product offered by GFCS. The more Challenges you complete the more credits you earn.
Some of these links take you directly to affiliate partner sites. You’re welcome to skip these links to research and buy products wherever, or however you like.
Sometimes you want more or less than the serving amount a recipe creates—use this handy cheat sheet to upsize and downsize a recipe.
Try the sauces from any of these recipe with any of the Noodle & Rice Alternatives or Meatless Crumbles shared in this module.
These are some of the tools and appliances we’ll be using throughout this course. Some are essential, and some are just nice-to have. We’ve listed them here for shopping convenience.
Some of these links take you directly to affiliate partner sites. You’re welcome to skip these links to research and buy products wherever, or however you like.
Some of these links take you directly to affiliate partner sites. You’re welcome to skip these links to research and buy products wherever, or however you like.
125 outrageously delicious yet deceptively healthy recipes for dudes (and the people who love them) written by podcast host and Master Good Food Cook, Serena Wolf.
Master Good Food Cook and podcast host, Serena Wolf, gives you 125 foolproof recipes to satisfy every craving and please every member of the family.
100 recipes + 30 recipe templates to help you create incredible meals from what you have on hand—as seen in O Magazine and on Oprah.com. Written by your Good Food Cooking Basics Instructor and author Heather Crosby. (plant-based, gluten-free)
150 veg-powered, gluten-free recipes for all eaters—written by your Good Food Cooking Basics Instructor and author Heather Crosby. (plant-based, gluten-free)
Learn to make gluten-free baked goods like sourdough, quick breads, flatbreads, sandwich loaves, and cookies with wholesome, minimally processed ingredients.
If your spiralizer leaves you with a veggie “core,” save it for Veggie Stock!
