Adaptable Recipes & Cooking Resources

All these templates can be found in adaptable-recipes page at Flavoreer.

Table of Contents

Adaptable Recipes

Welcome to Flavoreer's adaptable recipes collection. Each recipe is designed with flexibility in mind, allowing you to use ingredients you have on hand while maintaining delicious results. Our adaptable recipe framework provides substitution options, variation ideas, and cooking method alternatives to fit your needs.

Master Recipe: Versatile Grain Bowl

Base Recipe

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4

Core Ingredients

  • Grain Base 2 cups (cooked)
  • Protein 12-16 oz
  • Vegetables 2-3 cups (mixed)
  • Sauce/Dressing ⅓-½ cup
  • Toppings ¼-½ cup

Ingredient Substitutions

Component Options Notes
Grain Base Brown rice, quinoa, farro, barley, cauliflower rice, bulgur For low-carb option, use cauliflower rice or reduce grain portion
Protein Chicken, tofu, tempeh, chickpeas, black beans, salmon, shrimp Adjust cooking times based on protein choice
Vegetables Roasted sweet potatoes, broccoli, bell peppers, mushrooms, kale, spinach, carrots Use a mix of raw and cooked vegetables for texture contrast
Sauce/Dressing Tahini sauce, lemon vinaigrette, peanut sauce, cilantro-lime, miso dressing Make extra sauce to use throughout the week
Toppings Avocado, nuts, seeds, fresh herbs, pickled onions, crispy chickpeas Add toppings just before serving to maintain texture

Batch Cooking Tip: Prepare components separately and store in individual containers. This allows for quick assembly of fresh bowls throughout the week and gives flexibility to mix and match components for variety.

Master Recipe: Adaptable Soup Formula

Base Recipe

Prep Time: 15 minutes | Cook Time: 30-45 minutes | Servings: 6

Core Ingredients

  • Aromatics 1-2 cups
  • Vegetables 4-6 cups
  • Protein (optional) 1-2 cups
  • Broth/Liquid 6-8 cups
  • Herbs and Spices To taste
  • Staple (optional) 1-2 cups
  • Finishing touches As desired

Ingredient Substitutions

Component Options Notes
Aromatics Onions, garlic, carrots, celery, leeks, ginger, shallots Always start with these as your flavor base
Vegetables Any combination: potatoes, sweet potatoes, zucchini, bell peppers, corn, leafy greens, mushrooms, tomatoes Add harder vegetables earlier, tender vegetables later
Protein Chicken, beef, beans, lentils, chickpeas, tofu Pre-cooked meats can be added toward the end
Broth/Liquid Vegetable broth, chicken broth, beef broth, coconut milk, water with bouillon Can combine broths for more complex flavor
Staple (optional) Rice, pasta, quinoa, barley, potatoes For batch cooking, store separately and add when serving

Batch Cooking Tip: If making soup ahead of time, slightly undercook vegetables as they will continue to soften when reheated. For soups with pasta or rice, cook and store the starch separately to prevent it from absorbing too much liquid and becoming mushy.

Batch Cooking Workflow Planner

Streamline your meal prep with this structured workflow planner. Batch cooking saves time, reduces food waste, and ensures you have delicious meals ready throughout the week.

Weekly Planning Template

Step 1: Menu Planning
  • Choose Your Recipes: Select 4-6 main dishes that use similar ingredients or cooking methods
  • Create Your Shopping List: Organize by store sections (produce, protein, pantry, etc.)
  • Check Your Kitchen: Inventory what you already have to avoid duplicate purchases
Step 2: Prep Day Workflow

Date: _________________

Time Task Notes
Wash and chop all vegetables
Pre-cook grains and beans
Prepare proteins
Batch cook sauces and dressings
Assemble meals for refrigeration
Package meals for freezer

Kitchen Equipment Checklist

Batch Cooking Time-Saving Tips

  1. Multi-task: Use different cooking methods simultaneously (oven, stovetop, slow cooker)
  2. Group similar tasks: Chop all vegetables at once
  3. Clean as you go: Maintain an organized workspace
  4. Label everything: Include dish name and date
  5. Create a workflow: Start with items that take longest to cook

Global Pantry Staples

Building a well-stocked global pantry allows you to create authentic dishes from around the world without last-minute shopping trips. This guide highlights essential shelf-stable ingredients from various world cuisines.

Universal Pantry Starter Kit

These foundational ingredients are used across multiple world cuisines and form the backbone of a versatile pantry:

  • Extra virgin olive oil
  • Neutral cooking oil (canola, vegetable)
  • Kosher salt
  • Black peppercorns
  • Garlic (fresh and powdered)
  • Onions (yellow and red)
  • Vinegars (white, apple cider, rice)
  • Soy sauce
  • Canned tomatoes
  • Dried pasta
  • Rice (long-grain white, brown)
  • Lentils and dried beans
  • All-purpose flour
  • Honey or maple syrup
  • Canned coconut milk
  • Stock or bouillon cubes

Regional Pantry Essentials

Mediterranean & Middle Eastern
  • Za'atar
  • Tahini
  • Harissa
  • Dried oregano
  • Sumac
  • Pine nuts
  • Couscous
  • Preserved lemons

Substitution Tip: No tahini? Use almond or peanut butter with a few drops of sesame oil.

East & Southeast Asian
  • Fish sauce
  • Sesame oil
  • Rice vinegar
  • Dried shiitake mushrooms
  • Gochujang
  • Miso paste
  • Chinese five-spice powder
  • Coconut aminos or tamari

Substitution Tip: No fish sauce? Use a mixture of soy sauce and a bit of anchovy paste.

Indian Subcontinent
  • Garam masala
  • Turmeric
  • Cumin seeds
  • Cardamom pods
  • Asafoetida (Hing)
  • Dried red chilies
  • Tamarind paste
  • Chana dal (split chickpeas)

Substitution Tip: No tamarind? Use lime juice with a touch of brown sugar.

Latin American
  • Dried chilies (ancho, guajillo)
  • Masa harina
  • Adobo seasoning
  • Dried beans (black, pinto)
  • Canned chipotles in adobo
  • Mexican chocolate
  • Annatto seeds
  • Aji amarillo paste

Substitution Tip: No masa harina? Use fine cornmeal mixed with a touch of lime juice.

Storage Tips for Your Global Pantry

  1. Spices: Store in airtight containers away from heat, light, and moisture. Replace ground spices every 6-12 months for best flavor.
  2. Oils: Keep specialty oils (sesame, nut oils) in the refrigerator after opening. Neutral cooking oils can stay in a cool, dark cabinet.
  3. Dried herbs: Store in airtight containers away from direct sunlight. Crush between your fingers before using to release essential oils.
  4. Dried mushrooms: Keep in airtight containers in a cool, dark place for up to a year.
  5. Pastes and sauces: Most should be refrigerated after opening. Transfer from tin cans to glass containers.

Cooking Ratios & Temperature Conversion Chart

These fundamental ratios help you confidently create dishes without following strict recipes. Measurements are by weight unless otherwise noted.

Essential Cooking Ratios

Grain & Pasta Ratios
Dish Ratio Notes
White Rice 1:1.5 1 part rice to 1.5 parts water
Brown Rice 1:2 1 part rice to 2 parts water
Quinoa 1:2 1 part quinoa to 2 parts water
Risotto 1:3 1 part arborio rice to 3 parts stock
Baking Ratios
Baked Good Ratio Notes
Basic Bread 5:3 5 parts flour to 3 parts water
Pie Dough 3:2:1 3 parts flour, 2 parts fat, 1 part water
Basic Cookies 3:2:1 3 parts flour, 2 parts fat, 1 part sugar
Pound Cake 1:1:1:1 Equal parts flour, butter, sugar, eggs
Sauce & Dressing Ratios
Sauce Ratio Notes
Vinaigrette 3:1 3 parts oil to 1 part acid (vinegar/lemon)
Roux 1:1 Equal parts flour and fat
Béchamel 1:1:10 1 part flour, 1 part butter, 10 parts milk
Pesto 2:2:½:½:¼ 2 parts basil, 2 parts olive oil, ½ part nuts, ½ part cheese, ¼ part garlic

Oven Temperature Conversions

Description Fahrenheit (°F) Celsius (°C) Gas Mark
Very Low 225–250°F 110–120°C ¼
Low 275–300°F 135–150°C 1–2
Moderate 350–375°F 175–190°C 4–5
Moderately Hot 400–425°F 200–220°C 6–7
Hot 450–475°F 230–245°C 8–9

Temperature Conversion Formulas:

Celsius to Fahrenheit: (°C × 9/5) + 32 = °F

Fahrenheit to Celsius: (°F − 32) × 5/9 = °C

Common Baking Temperatures

Breads & Pastries
Item Fahrenheit (°F) Celsius (°C)
Yeast Breads 350–400°F 175–200°C
Quick Breads 350–375°F 175–190°C
Sourdough Bread 425–450°F 220–230°C
Puff Pastry 400°F 200°C
Desserts & Cookies
Item Fahrenheit (°F) Celsius (°C)
Cookies 350–375°F 175–190°C
Layer Cakes 350°F 175°C
Cheesecake 325°F 160°C
Brownies 350°F 175°C

15-Minute Freezer to Plate Meals

These quick and delicious meals go from freezer to plate in 15 minutes or less! Perfect for busy weeknights when you need a homemade meal without the time investment.

Garlic Shrimp & Vegetable Stir-Fry (Ready in 10 mins)

Ingredients

  • 1 lb frozen peeled shrimp
  • 3 cups frozen stir-fry vegetable mix
  • 2 tbsp olive oil
  • 3 cloves garlic, minced (or 1 tbsp pre-minced from freezer)
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • Red pepper flakes (optional)
  • Pre-cooked rice (frozen in portion-sized bags)

Method

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add frozen shrimp and stir-fry vegetables directly to the hot skillet.
  3. Cook, stirring occasionally, for about 5-6 minutes until shrimp are pink and vegetables are heated through.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. While shrimp and vegetables are cooking, microwave the frozen rice according to package directions (usually 2-3 minutes).
  6. In a small bowl, mix soy sauce, honey, and sesame oil.
  7. Pour sauce over the shrimp and vegetables, toss to coat, and cook for an additional 1 minute.
  8. Serve immediately over the heated rice.

Freezer Prep

Portion raw shrimp into freezer bags. In separate small containers or ice cube trays, freeze minced garlic in olive oil. Cook rice in batches and freeze in individual portions in zip-top bags.

Freezer Burrito Bowls (Ready in 8 mins)

Ingredients

  • 2 cups frozen pre-cooked rice (brown or white)
  • 1 cup frozen corn kernels
  • 1 cup frozen pre-cooked black beans
  • 1 cup frozen bell pepper strips
  • 1 cup frozen cooked taco meat (beef, chicken, or plant-based)
  • 1 tbsp taco seasoning
  • 1/4 cup salsa
  • 1/4 cup shredded cheese
  • Fresh toppings: avocado, sour cream, cilantro (optional)

Method

  1. Place frozen rice in a microwave-safe bowl and microwave on high for 2 minutes.
  2. In another microwave-safe bowl, combine frozen corn, black beans, bell peppers, and taco meat. Sprinkle with taco seasoning and mix well.
  3. Microwave the vegetable and meat mixture for 3 minutes, stirring halfway through.
  4. Assemble bowls by placing rice at the bottom, then the heated vegetable and meat mixture.
  5. Top with salsa and shredded cheese. Microwave for an additional 30 seconds to melt the cheese.
  6. Add fresh toppings if desired and serve immediately.

Freezer Prep

Cook rice and beans in large batches and freeze in portion-sized containers. Brown ground meat with taco seasoning and freeze in meal-sized portions. Peppers and onions can be sliced and frozen raw.

Chef's Tip: For a speedy version without microwaving, keep frozen ingredients in individual bags. Pour contents into a hot skillet with 2 tbsp of water, cover and steam for 5-6 minutes.

Pesto Gnocchi with Roasted Vegetables (Ready in 15 mins)

Ingredients

  • 1 package (16 oz) frozen gnocchi
  • 2 cups frozen mixed vegetables (broccoli, bell peppers, onions)
  • 1/4 cup frozen pesto cubes (about 4 cubes)
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes (optional)
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Method

  1. Preheat oven to 450°F (230°C).
  2. On a large baking sheet, toss frozen gnocchi and frozen vegetables with olive oil, garlic powder, salt, and pepper.
  3. Spread in a single layer and roast for 12-15 minutes, stirring halfway through, until gnocchi is plump and golden and vegetables are hot.
  4. While the gnocchi and vegetables are roasting, place pesto cubes in a large serving bowl to thaw.
  5. When roasting is complete, immediately transfer hot gnocchi and vegetables to the bowl with pesto cubes.
  6. Toss until pesto is melted and everything is coated.
  7. Sprinkle with Parmesan cheese and red pepper flakes if desired.

Chef's Tip: No need to thaw the gnocchi or vegetables before roasting! The direct heat creates a wonderful texture. Make sure your baking sheet is large enough to avoid overcrowding.

Grocery Shopping Guide

This organized shopping guide helps you plan your grocery trips efficiently. Check off items, add quantities, and include your own custom items in each category.

Produce
  • Onions
  • Garlic
  • Potatoes
  • Carrots
  • Bell Peppers
  • Leafy Greens
  • ____________
  • ____________
Meat & Seafood
  • Chicken Breast
  • Ground Beef
  • Salmon
  • Shrimp
  • ____________
  • ____________
  • ____________
Dairy & Eggs
  • Eggs
  • Milk
  • Cheese
  • Yogurt
  • Butter
  • ____________
  • ____________
Pantry Staples
  • Rice
  • Pasta
  • Flour
  • Canned Tomatoes
  • Beans
  • Olive Oil
  • ____________
  • ____________
Shopping Notes

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

Ingredient Guides

Not sure how to use that bottle of fish sauce or package of dried mushrooms? Our ingredient guides provide:

  • Multiple recipe suggestions for each ingredient
  • Proper storage information
  • Substitution options
  • Traditional and creative uses
  • Flavor pairing recommendations

Featured Ingredient Guides

Fish Sauce (Nam Pla)
Southeast Asian Umami Condiment

This fermented anchovy sauce adds incredible depth to dishes, going far beyond Southeast Asian cuisine. Learn when to add it and how much to use to transform your cooking.

Dried Mushrooms
Umami Versatile Pantry Staple

Dried mushrooms are flavor powerhouses that add depth to soups, sauces, and more. Our guide covers varieties from porcini to shiitake and proper rehydration techniques.

Miso Paste
Japanese Fermented Umami

Beyond soup, miso paste adds complex flavor to dressings, marinades, and even desserts. Learn about different varieties and creative applications.

Za'atar
Middle Eastern Spice Blend Versatile

This aromatic herb and spice blend adds instant flavor to meats, vegetables, and breads. Learn regional variations and how to make your own blend at home.

© 2025 Flavoreer. This global pantry guide is designed to help you stock your kitchen for worldwide cooking adventures.

For more cooking resources and guides, visit our website.