Mangiare Bene

Pantry Must Haves

As according to Rachael Ray....

Rachael Ray's Cheat Sheet
"Go-to Basics You Should Keep On Hand"

Baking and Spices Aisle
Ground allspice
Bay leaves
Chili powder
Ground cinnamon
Ground coriander
Ground cumin
Curry paste or powder
Fennel seeds
Grill seasoning
Whole nutmeg
Dried oregano
Paprika, smoked and regular
Poultry seasoning
Red pepper flakes
Dried thyme
Coarse salt
Coarse black pepper
White sugar
Brown sugar
All-purpose flour
Cayenne pepper

Condiment Aisle
Hot sauce
Dijon mustard
Spicy brown mustard
Worcestershire sauce
Capers
Roasted red peppers
Peanut butter
Mayonnaise
Bread crumbs, plain and Italian
EVOO
Vegetable oil
Honey
Tamari
Vinegar: red wine, balsamic, and a mild one like cider, rice or white wine

Dairy and Deli Cases
Milk
Heavy cream or half-and-half
Unsalted butter
Eggs
Parmigiano-Reggiano
Grated Pecorino Romano
Bacon

Produce Aisle
Lemons
Limes
Flat-leaf parsley
Celery
Carrots
Idaho potatoes
Small, red baby potatoes
Yukon Gold or small, white boiling potatoes
Onions
Shallots
Garlic

Freezer Case
Frozen peas
Frozen corn
Frozen chopped spinach

Canned Goods Aisle
Chicken stock in a box
Beef stock in a box
Italian tuna in EVOO
Tuna in water
Canned Alaskan salmon
Anchovy fillets
Diced fire-roasted tomatoes
Diced tomatoes, regular and petite-dice
Canned crushed tomatoes
Canned tomato paste
Canned tomato sauce
Chipotle chilies in adobo or dry chipotle powder
Canned black beans
Canned chick peas
Canned cannellini beans

Grocery Aisle
Long-cut pastas
Short-cut pastas
Couscous
White rice

Liquor Store
White Wine
Red Wine
Dry Sherry

Slow Cooking Thursday 2/22/07

I am a little late getting my post for today up, but we have had a full day!

I have tried a few vegetarian recipes lately, and these were surprisingly good.

Black Bean Stuffed Peppers

Ingredients:
1 medium onion, finely chopped
1/4 tsp cayenne pepper
1/2 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp chili powder
2 15-oz cans black beans, rinsed and drained
6 tall green bell peppers, seeded and cored
1 cup reduced-fat Jack cheese, grated
1 cup tomato salsa
1/2 cup fat free sour cream

Directions:
In a medium skillet, saute the onion until golden. Season with the cayenne pepper, oregano, cumin and chili powder. In a medium mixing bowl, mash half of the black beans with sauteed onions. Mix in the remaining beans. Place the bell peppers in the slow cooker, and spoon the black bean mixture into the bell peppers. Pour the salsa over the cheese. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Serve each pepper with a dollop of sour cream.

Recipe originally found here.

This is another of my favorite crockpot recipes.

Crockpot Chicken Breasts with Bacon

4 boneless, skinless chicken breast halves
1 can cream of chicken soup
8 oz sour cream
1 Tbsp flour
bacon slices

Wrap one uncooked bacon slice around each chicken piece and put them in crockpot.
Mix sour cream, undiluted cream of chicken soup and flour and pour over chicken.
Cook on low 6 to 7 hours.

If you would like to see more recipes, or add your own, visit Sandra at Diary of a SAHM.

Happy Thursday!

Chicken Salad

When I ran by the grocery store earlier, the canned chicken was on sale. I don't buy it very often, mainly because I always forget. But, I saw it was on sale, and instantly got a craving for chicken salad. After getting the kids in bed, and cleaning up from dinner (Menu change! We had french toast, sausage and peaches...Yum!), I whipped up the chickens salad. It is really good, and super fast to throw together. Here is the recipe, and I added a thing or two (and omitted one that I didn't have, so I added those in italics.

Chicken Salad

1 10 oz can white chunk chicken, drained and cut into bite size pieces

1/2 cup mayo (I used Miracle Whip)

1/2 cup chopped celery

2 green onions, diced

1/2 teaspoon prepared mustard

dash garlic powder (I was out, so didn't use this)

dash onion powder

2-3 tablespoons pickle relish

salt and pepper

Combine all ingredients, chill before serving.

Sweet Cole Slaw

I remember that we had this cole slaw at every family function my grandmother ever attended. I loved it then, and love it even more now. It is so good in the summer time with a picnic or at a family reunion, but is just as good in the winter time, and sometimes I eat it all by itself as a snack. It is that good.

1 large head cabbage, shredded
2 med carrots, shredded
1 med green pepper, finely chopped
1 1/2 mayo or salad dressing
3 tablespoons sugar
1 tablespoon vinegar
salt and pepper to taste
one handful of chopped chives or green onions

In a large bowl, toss together the cabbage, carrots and green pepper. In another bowl, mix salad dressing, or mayonnaise, sugar and vinegar. Spoon the dressing over the cabbage mixture. Store, covered, in the refrigerator. Add chives or onions just before serving. Makes 8 cups coleslaw.

Pork Chops with Cinnamon Apples

This is another favorite. Not only is it delicious, but it is a snap to put together. It is perfect for a cold night, and it is a twist on the classic pork chops with apple sauce.

1 tsp sage (dried)
1/2 tsp salt
1/4 tsp pepper
4 pork loin chops
1/2 tsp veg oil
cooking spray
1 tsp butter
4 cups apples, peeled/sliced (About 4 med. apples. The recipe initially called for Granny Smith Apples, but I have used other varieties, and it worked just as well.)
1 tablespoon brown sugar
1 tsp lemon juice
1/2 tsp cinnamon
1 dash salt

Combine first 3 ingredients, sprinkle over pork chops. Heat oil in skillet coated with cooking spray over medium heat. Add pork, cook 3 minutes (or until done) each side and remove from pan. Cover and keep warm.

Melt butter in pan over medium heat. Add apples and remaining ingredients and cook 10-15 minutes (or until apples are tender), stirring frequently. Serve warm.

Hot Buttered Garlic Noodles

Everyone in my family loves these, and we always put Parmesan cheese on them at the table. This recipe makes four servings, but since we have a larger family, I always double it.

1/2 cup butter (I always use more butter, close to a cup)
salt/pepper to taste
8 oz. egg noodles, cooked
3 garlic cloves-minced
2 tablespoons olive oil

Heat oil in skillet over medium heat. Add garlic and cook 2-3 minutes. Add butter, melt completely. When butter is completely melted, add noodles and toss with salt and pepper.

New Site

I decided to have a seperate page for recipes and pictures. I am a "foodie" through and through, and am teaching myself to bake (which is scary!), so I wanted a place to document my progress in the kitchen, and also a place to keep my favorite recipes from my own kitchen, and also from around the internet.