For those of you catching up with spring cleaning, or simply looking to use up food items before they expire, I found a helpful article that will save you money and get your creative juices stirring.

Cupboard cuisineSan Francisco Chronicle food writer Amanda Gold explains in Cupboard Cuisine: Clean sweep can lead to creativity, “I’d bet that most kitchen pantries harbor remnants of dried noodles in a variety of shapes and sizes, some form of rice or grain begging to be finished, bottles of Asian sauces and specialty oils, and maybe an extra can or two of tuna. Wouldn’t it be nice [to] start [the season] fresh without having to throw it all away?”

Most cooking in my household is best characterized as a race against expiration dates and shelf lives. Throwing out food is one of the most painful money wasters out there, so we try to avoid it. Let’s examine Gold’s helpful advice with a frugal spin.

Shelf Life

Before going to your cupboard in a panic to cook every neglected item in sight, take a look at Gold’s recommended shelf life guidelines. She warns, “Keep in mind that these are only recommended guidelines, but always throw out anything that looks or smells off to you, or if it is past its expiration date.”

Baking powder: 8 months
Baking soda: 2 years
Canned beans: 2 years
Canned fruits and vegetables: 9-30 months
Canned goods (high acid): 12-18 months
Cereal: 1 year unopened,
2-3 months opened
Chocolate (semisweet): 2 years
Chocolate (unsweetened): 18 months
Corn meal: 1 year
Cornstarch: 18 months
Dried beans: 1 year
Dried chiles: 12-18 months
Flour: 1 year
Honey: 1 year
Jams and jellies: 1 year unopened, 6-8 months opened in the fridge
Ketchup, chile and cocktail sauces: 1 year unopened, 6 months opened in the fridge
Mayonnaise: 3 months unopened
Mustard: 2 years unopened,
6-8 months opened in the fridge
Nuts (shelled): 4 months (freeze for longer shelf life)
Nuts (unshelled): 6 months
Oil: 6-12 months (standard
vegetable or canola oil)
Oil (specialty): Refrigerate
sesame, walnut and other similar oils after opening
Oil sprays: 2 years
Pasta: 2 years
Peanut butter: 6-9 months
Rice (brown): 6 months
Rice (white ): 2 years
Spices and herbs: 12-24 months (whole will last longer)
Vanilla extract: 1 year
Vinegar: 2 years

These guidelines inspired me to start writing down purchase dates for undated items as they get stored in the cupboard. You could jot down dates on something like a return address label and stick it on the bottom of the jar or bottle, just to be discreet about how organized you are. If you really want to get organization happy, arrange items in the cupboard by oldest in front to freshest in back.

Recipes for Soon to Expire Ingredients

Shouldn’t there be a cookbook or blog about this? I can’t believe I can’t find one.

Anyway, Gold’s recipe ideas really do sound like they could take care of hard to finish cupboard and freezer items. Check out her menu:

  • Pasta e Fagioli (don’t ask me) with Spring Peas
  • Velvet Corn & Mushroom Soup
  • Steak & Pinto Beans with Red Chile Sauce
  • Herbed Rice & Tuna Salad with Chestnuts
  • Mixed Vinegar Dressing (to use up assorted vinegars)

Other Recipe Ideas

I never ate a casserole until I started dating my sturdy Michigan-man, Zac. We once made something called Grandma’s Ham casserole that used up a ton of cupboard ingredients. In fact, AllRecipes.com has many great casserole recipes that will likely clean out a cupboard.

You can take the boy out of the New York, but you can’t take the New York out of the boy. I’m quite adept at using hot red pepper flakes on pizza and take-out Chinese (trust me, it’s good). Unfortunately, that’s the extent of my cupboard item creativity. Zac and I accidentally bought a giant bottle of oregano thinking that it was basil, and no matter how many inappropriate applications we think of, it seems we’ll never use up that bottle.

If you know of any sites, blogs and/or cookbooks that will help use up stubborn items in the cupboard or freezer, please feel free to share.

Happy Spring Cleaning!