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Parmesan Broth

Parmesan Broth

Parmesan Broth

 

1 halved head of garlic

1 quartered onion

olive oil, enough to sauté garlic and onion

1 handful of thyme

Sprigs of parsley or celery leaves

1 bay leaf

1 shake of black peppercorns

1 C. of dry white wine

1 pound Parmesan rinds

8 C. of water

 

I start by sautéing a halved head of garlic and a quartered onion in some olive oil, along with a handful of thyme, a few sprigs of parsley, a bay leaf, and a shake of black peppercorns. Once the garlic is browned, I add a C. of dry white wine and simmer, scraping the pot to get the brown bits loosened up, until reduced by half. In goes 1 pound Parmesan rinds and 8 C. of water. The whole thing simmers until it tastes robust and has reduced by half, about 2 hours. (stir every now and then—the rinds will stick to the bottom of the pot if you let them.) I strain, and then use the broth in vegetable soups, instant-supper pastas, and beans in need of a boost. Then I start hoarding all over again.

5-5-5 Instant Pot Hard Boiled Eggs

5-5-5 Instant Pot Hard Boiled Eggs

5-5-5 Instant Pot Hard Boiled Eggs

I highly recommend using the steamer/strainer basket instead of the trivet; it simplifies things a little

6 to 12 eggs

Add 1 C. water to a pressure cooker. Place a steamer basket or trivet inside and arrange the eggs carefully on top, making sure none are leaning against the side of the cooker. Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the STEAM function, high pressure, and use the +/- buttons until the display reads 5 minutes. While the eggs cook, fill a bowl with ice cubes and water. When the cooker beeps to let you know it’s finished, let it come down naturally from pressure until the display reads LO:5. Switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot. Remove the lid and immediately remove the eggs, placing them one at a time into an ice bath to stop the cooking process. Let sit for 5 minutes before peeling.

Taco Seasoning

Taco Seasoning

Taco-Seasoning-BLOG-380x4501 Tablespoon Flour
1 Teaspoon Chili powder
1 Teaspoon Paprika
3/4 Teaspoon Salt
3/4 Teaspoon Minced onion
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne pepper
1/4 Teaspoon Garlic powder
1/4 Teaspoon Sugar
1/8 Teaspoon Ground oregano

Combine all of the ingredients in a small bowl.

Instant Pot Homemade Bone Broth

Instant Pot Homemade Bone Broth

Instant Pot Homemade Bone Broth

 

3 pounds meaty bones of choice (from chicken, beef, lamb, or pork)

4 stalks celery, diced

2 large carrots, diced

1 medium yellow onion, thinly sliced

¼ C. fresh flat-leaf parsley

1 T. apple cider vinegar

1 tsp. fine sea salt

 

Place 4 quarts of water and all of the ingredients inside your electric pressure cooker. Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, HIGH PRESSURE, and use the +/− buttons until the display reads 90 minutes. When the cooker beeps to let you know it’s finished, turn off your pot and let it naturally release the pressure, about 25 minutes. Once the liquid has cooled to warm or room temperature, carefully strain the broth through a fine mesh strainer into a bowl. Ladle into quart size glass jars and discard bones and vegetables. Store in the refrigerator for 6 days, or freeze in tempered glass jars (leave 2: head space for expansion) for up to six months.

Ginger Syrup

Ginger Syrup

Ginger Syrup

Use for a variety of cocktails, such as moscow mule, lemon drop, or rose sangria.  Make ginger tea, on pancakes, sweeten lemonade or coffee.  Try a bit in  rice or quinoa while it cooks, to make a marinade or glaze for proteins or to flavor a homemade kombucha.

1 C. thinly sliced fresh ginger root

1 cinnamon stick (optional)

2 C. water

½ – 1 C. sugar or honey

 

Combine ginger, cinnamon stick (if using), water, and sugar (if you are using honey, it will be added later) in a small saucepan and bring to a boil. Reduce heat to a simmer until the liquid has reduced by half, about 30-45 minutes. Strain out the ginger. If you used sugar, then your syrup is finished and you can skip to storage. Let the syrup cool to room temperature, then stir in the honey (if using). Store in a glass jar in the fridge. The syrup will keep for a month or more. Yields about 2 C. of finished ginger syrup.

Universal Five Diamonds Salad

Universal Five Diamonds Salad

Universal Five Diamonds Salad

4 parts mild-flavored leaves

2 parts slightly bitter or more strongly flavored leaves

1 part onions, ramps, or any wild edible Allium

1 part something salty and umami (cheese, bacon, sautéed mushrooms)

1 part dried fruit

1 part something crunchy (nuts, seeds)

Extra-virgin olive oil

Lemon juice, vinegar, or pickle juice

Salt and pepper

 

Wash the leaves and dry them in a salad spinner or by rolling them up in a clean dish towel(s). Peel and thinly slice the onion or other Allium. Place in a large bowl along with the salty, fruity, and crunchy ingredients. Drizzle over the olive oil and lemon juice to taste, season with salt and pepper to taste, and toss to combine. You can also plate individually by tossing the greens with the oil and sour component, distributing the dressed leaves between plates or bowls, and then topping with the other ingredients.

Easy Mashed Potatoes

Easy Mashed Potatoes

Easy Mashed Potatoes

 

2 pounds Yukon Gold potatoes, peeled and sliced ½ inch thick

¾ tsp. table salt, plus salt for cooking potatoes

¾ cup half-and-half

6 T. unsalted butter

½ tsp. pepper

 

Place potatoes and 1 T. salt in large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped in and out of potatoes, 18 to 22 minutes.  Meanwhile, combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is warm to touch, about 2 minutes. Drain potatoes and return them to saucepan. Cook over low heat, stirring, until potatoes are thoroughly dried, about 30 seconds. Remove from heat and, using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half mixture, ¾ tsp. salt, and pepper until fully incorporated. Season with salt and pepper to taste. Serve.

Instant Pot Pickled Vegetables

Instant Pot Pickled Vegetables

Instant Pot Pickled Vegetables

 

This is a reminder that just about any vegetable—from cucumbers to beets to cauliflower—can be pickled quickly and used to brighten up otherwise humdrum meals. What you’re doing here is making a super-fast but potent pickling liquid (a strong brine) in the pressure cooker, then pouring it over cleaned and trimmed vegetables that have been packed into glass jars. The pickling happens fast in the intimate quarters of the jars, with a little extra time to cure in the refrigerator. Use this quick-pickling trick throughout the seasons (if opting for beets, steam and peel them first)

 

2 cups distilled white vinegar or apple cider vinegar

½ cup sugar

2 T. pickling spices, such as whole cloves, allspice berries, black peppercorns, or mustard seeds

2 bay leaves

1½ T. kosher salt

1 or 2 sprigs fresh herbs, such as dill, rosemary, or cilantro, plus more for serving

1½ pounds fresh vegetables, trimmed, such as whole green beans, cauliflower florets, small carrots, or pickling cucumbers, halved lengthwise

 

Combine 8 cups water with the vinegar, sugar, pickling spices, bay leaves, salt, and herbs in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 7 minutes. Release the pressure manually and open the lid. Pack the vegetables into two clean 1-pint canning jars or airtight containers and fill with the brine, leaving ½ inch of headspace. Discard the extra brine (or use it to quickly pickle a sliced red onion). Let the jars cool completely before refrigerating for up to 1 month. Serve cold or at room temperature, adding fresh-chopped herbs, if desired, before serving. Note: For a little heat in your pickle add a jalapeno pepper, sliced in rounds to the pickling liquid before cooking.

Spinach Broth

Spinach Broth

1 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon extra-virgin olive oil
3 cups packed rinsed spinach leaves
4 cups vegetable stock or canned vegetable broth
About 1/2 teaspoon sea or kosher salt
1/4 teaspoon pepper

In a 2- to 3-quart pan over medium-high heat, stir onion and garlic in extra-virgin olive oil until onion is barely limp, 2 to 3 minutes. Add spinach leaves and stir just until wilted, about 1 minute. Add vegetable stock, or use canned broth. Purée mixture, one half at a time, in a blender (hold top down with a towel). Return to pan and bring to a simmer. Add sea or kosher salt and pepper.

Pepper Coulis

Pepper Coulis

Notes: Executive chef Michel Stroot at the Golden Door uses red and yellow pepper coulis side by side in plate presentations to add color, moisture, texture, and flavor. If you’re in a hurry, instead of roasting fresh peppers, you can use 1 1/4 cups rinsed, drained canned roasted peppers. You can make the coulis ahead of time; cover and chill up to 3 days or freeze up to 6 months.

“Be sure to eat a variety of foods to keep your palette interested.”

coulis

1 red or yellow bell pepper (about 10 oz.)
1 tablespoon water
1 teaspoon olive oil
salt to taste
cayenne pepper to taste

Rinse 1 red or yellow bell pepper (about 10 oz.); pat dry. Set pepper in a 9-inch pie or cake pan and broil 3 to 4 inches from heat, turning as needed, until charred on all sides, about 15 minutes total. Let cool. With a small, sharp knife, remove and discard skin, stem, and seeds. Coarsely chop pepper and place in a blender or food processor. Add 1 tablespoon water and 1 teaspoon olive oil; whirl until smooth. Add salt and cayenne to taste. If coulis is thicker than desired, thin with 1 to 2 more tablespoons water.

Yield: 4 servings
Serving Size: ¼ C.
Calories: 26
Fat: 1.2g
Fiber: .9g

Vegetable Stock

Vegetable Stock

Notes: A fresh vegetable broth or stock is a staple for most spa kitchens. This all-purpose version comes from executive chef Cary Neff at Miraval Life in Balance Resort and Spa. Cool, cover, and chill it up to 1 week or freeze up to 6 months.


“remember, there are no bad foods, just bad portion sizes and frequency of consumption”

1 leek (about 12 oz.)
3 onions (1 1/2 lb. total), peeled and chopped
3 carrots (12 oz. total), scrubbed and chopped
2 stalks celery (4 oz. total), rinsed and chopped
8 ounces mushrooms, rinsed and quartered
2 Roma tomatoes (6 oz. total), rinsed and quartered
1 head fennel (about 1 lb.; optional), rinsed, stalks trimmed, and chopped
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 tablespoon black peppercorns

Trim and discard root end from leek; split leek in half lengthwise and rinse well under running water, flipping layers to release grit. Coarsely chop leek and place in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered. Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. You should have about 8 cups stock. If you have less, thin with water; if more, boil, uncovered, until reduced to that amount.

Yield: 8 cups
Serving Size: 1 C.
Calories: 18
Fat: .1g
Fiber: .9g

Classic Cheese Soufflé

Classic Cheese Soufflé

Add cream of tartar to the whites while beating; the acid stiffens and coagulates the egg-white protein, strengthening the walls of the bubbles. Sugar, used in sweet soufflés, also strengthens the bubbles.  Use a wire whisk attachment to introduce air into the whites evenly, creating tiny, strong bubbles. Beat the whites just until stiff but moist-looking peaks form. If the whites are overbeaten, the walls of the air bubbles will be stretched out; they may burst when heated, collapsing the soufflé. Fold the white sauce gently but thoroughly into the beaten egg whites, using a flexible spatula. Overmixing, or folding with a heavy hand, may collapse the egg-white bubbles, leaving your soufflé less than ethereal. Bake the soufflé in the right dish size for the best results. Classic soufflé dishes aren’t necessary; you can also use deep casseroles or ovenproof bowls, though soufflés baked in bowls with sloping sides won’t rise as high as those in straight-sided dishes. Measure your dish’s capacity with water to determine its volume.

cheese-souffle-su-600573-2-l

1/4 cup (1/8 lb.) butter

1/4 cup all-purpose

1 1/4 cups milk

1/4 teaspoon cayenne

1/4 teaspoon salt

1 1/2 cups shredded sharp cheddar, pepper jack, or Gruyère cheese (6 oz.)

6  large eggs, separated

1/4 teaspoon cream of tartar

Generously butter a 2-quart soufflé dish or six 1- to 1 1/4-cup soufflé dishes; if using small ones, set them about 2 inches apart in a 10- by 15-inch baking pan. In a 2- to 3-quart pan over medium heat, melt 1/4 cup butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, cayenne, and salt, and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat. Add cheese and stir until melted. Add egg yolks and stir until the mixture is blended and smooth. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended. Scrape the batter into the prepared soufflé dish (or dishes). If the dish is more than 3/4 full, use foil collar (see “Crowning Glory,” below). If desired, draw a circle on the surface of the soufflé batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking. Bake in a 375° regular or convection oven until top is golden to deep brown and cracks look fairly dry, 25 to 30 minutes for large soufflé 15 to 20 minutes for small ones. Serve immediately, scooping portions from single soufflé with a large spoon.

Crowning glory

Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it’s less full, the soufflé may not rise over the rim. If it’s more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here’s how to make one.

Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.

Soup Toppers

Soup Toppers

1Soup-Toppings_V_W. Chopped Nuts or Seeds
2. Crostini, croutons and other crunchy things. Go beyond the ordinary. Try an olive and goat cheese toast, a parmesan crisp, or crumbled cheese crackers. Crisp tortilla strips can work in more than just tortilla soup. Try cutting shapes from a flour tortilla and frying them in vegetable oil until crisp. Season your croutons in interesting ways – coconut curry for instance.
3. Minced Fresh Herbs – break away from parsley. Try fennel fronds, cilantro, rosemary or thyme. Minced scallion or chives add a light onion flavor.
4. Cheese — Try a crumbled queso fresco, a shake of parmesan, or the old standby, grated cheddar.
5. Vegetables – add freshly chopped vegetables to the top to echo a vegetable in the soup. Sautéed vegetables can be nice too, try mushroom and onion, or a colorful trio of bell pepper.
6. Heat – diced jalapenos, a spicy bottled salsa, crushed red pepper flakes, a shake or two of tabasco
7. Velvety Creams – Stir a flavoring into light sour cream or plain yogurt. Try citrus zest, horseradish, or lemon pepper. Apply to soup from a squeeze bottle for a pretty presentation. Place several dollops in the middle of the soup and pull a toothpick through the center to form a heart shape. For a ring of hearts, put your sour cream in a squirt bottle, squeeze small dots about 1/4″ in from the outer edge of the soup, drag a toothpick through all the dots to form a ring of hearts. For a spider web, with the sour cream in the squeeze bottle, starting in the middle of the soup, squeeze a circle of sour cream. Then another circle around that about 1/2″ toward the edge of the bowl. Make 4 or 5 circles, or however many you can fit. Drag a toothpick from the center toward the edge of the bowl. One inch away from that, drag the toothpick from the edge of the bowl to the center. Continue, alternating direction, until you have a spider web atop your soup.

quicktricks_butternutsquashsoup_m

Consider having a few crunchy options like croutons or toasted nuts (pumpkin seeds are always a favorite). I also love having sour cream, a little bowl of shredded cheese, chopped green onions and parsley, and some sort of pesto or salsa verde.

Cut puff pastry into squares. Brush with egg/water mixture and sprinkle herbs de provence over the tops. Lay pastry squares on the baking sheet and bake for 12 minutes.

Garlic Butter Croutons
Sauté minced garlic in butter over medium-low heat for one minute. Add bread cubes. Cook and stir until toasted, about 3 to 5 minutes. Variations: Add rosemary, thyme, or oregano.

Parmesan Crisps
Place tablespoon-size mounds of grated Parmesan cheese 2 inches apart on a lined baking sheet. Bake at 350° F for about 6 minutes, or until golden brown. Let cool to firm up before removing. Variations: Add minced herbs to cheese before baking.

Cinnamon Sugar Tortilla Stars
Use mini cookie cutters to cut shapes out of flour or corn tortillas. Toss with oil or butter and cinnamon sugar. Bake at 375° F for 10 minutes. Variations: Go savory with cumin or smoked paprika, salt, and pepper.

Toasted Sweet Potato Strips
Use a vegetable peeler to make thin strips. Toss with oil or butter, and season with salt and pepper. Bake at 375° F for 10 minutes, or until lightly crunchy. Variations: Season with cayenne, curry powder, or cinnamon sugar. 

More Quick Ideas for Great Garnishes

  • Matchstick apple slices tossed with lemon juice
  • Sage leaves fried in brown butter
  • Slivered garlic fried in oil until lightly brown and crisp
  • Sliced and fried shallots
  • Baked kale, beet, or carrot chips
  • Minced herbs (whichever kind you used in cooking the soup)
  • For curried soups and Mexican-influenced soups, stir lime juice into sour cream or yogurt with a pinch of sugar; spoon onto soup just before serving.
  • A little grated ginger, finely chopped orange zest, or a dash of curry powder are also good in a cream topping for curried soups.
  • A dollop of cream will help tone down the fire in spicy soups.
  • A spoonful of salsa, or a few chopped tomatoes, bell peppers, scallions, or cucumbers add a cool, fresh taste to your soup.
  • A dusting of finely grated hard cheese such as Parmesan, Romano, or Emmenthaler, adds lots of flavor but not much fat.

 

Perfect Technique Baked Oven Fries

Perfect Technique Baked Oven Fries

3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
5 T. vegetable, canola or peanut oil, divided
¾ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste

fries

 

Preheat the oven to 475Ëš F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside. Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning. When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.

20 Minute Sriracha Sauce Recipe

20 Minute Sriracha Sauce Recipe

Use any type of peppers you want! If you want your sauce red colored – stick to red peppers. My favorite is a combo of red jalapeno or red serrano and mini sweet peppers (the kind you find on veggie trays to eat raw) – smaller and sweeter than bell peppers.

20-minute-sriracha-sauce-recipe-0857-640x4261/2 pound fresh red jalapeno peppers
1/2 pound fresh mini sweet snacking peppers
7 garlic cloves, smashed and peeled
1/3 cup apple cider vinegar (or white or unsweetened rice vinegar)
3 tablespoons tomato paste
4 tablespoons honey
2 tablespoons fish sauce, Braggs Liquid Aminos or Coconut Aminos

In a food processor or high speed blender, add all ingredients and blend until smooth. In a medium saucepan over high heat, pour the sauce in and cook on high until it begins to boil. Reduce to a simmer and cook for 10-15 minutes. Taste and adjust with additional honey, vinegar or Bragg’s (or whatever you’re using) if needed. You’re looking for a nice balance of flavor. Fry an egg and try a spoonful on it. Tastes wonderful? Turn off heat and allow sauce to cool completely. Transfer the sriracha sauce to jars. Sriracha will keep for 2 weeks in the refrigerator. Better yet, can them and store in pantry!

Scented Sugars

Scented Sugars

sugarsScented sugar adds a subtle perfume and flavor to coffee, fruit desserts, and baked goods. Layer granulated sugar with aromatic edibles like scented geranium leaves, rose petals, orange and lemon peel (first set out for a day to dry), or vanilla beans. Mix small batches, and let them sit for a few days in tightly sealed jars while the scents infuse the sugar. One jar or a trio serves makes an unusual present for whomever you think could use a little sweetness.

Homemade Ranch Dressing: Dry Mix Recipe

Homemade Ranch Dressing: Dry Mix Recipe

Homemade Ranch Dressing Dry Mix Recipe1/2 C. powdered Buttermilk
3 T. dried Parsley
1 T. dried Dill Weed
½ T. dried Thyme
1 T. Onion Powder
1 T. Salt (celery salt)
1 1/2 tsp. Garlic Powder
3/4 tsp. Pepper
Optional: ¼ tsp. Accent (MSG)

Combine in a food processor and blend into a powdery consistency. Store in a container of choice.

To make ranch dressing: Combine 1 T. mix with 1 C. mayonnaise and 1/2 C. milk. Mix with wire whisk. Store in refrigerator until ready to use.

To make a ranch dip: Combine 2 T. mix with 1 C. sour cream. Mix with wire whisk. Store in refrigerator until ready to use.

BBQ Chicken Coating (Shake & Bake)

BBQ Chicken Coating (Shake & Bake)

1 cup fine dry crumbs
1 cup unbleached flour
1/4 cup dark brown sugar
1 teaspoon cornstarch
1 Tablespoon smoky paprika
1 Tablespoon chili powder
2 teaspoons cumin
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dry mustard
1 teaspoon ginger
1/2 teaspoon cloves
1/4 to 1/2 teaspoon cayenne
1/2 teaspoon pepper
2 1/2 Tablespoons tomato powder (1/3 cup of dried tomatoes ground in blender) (optional)
2 Tablespoons canola oil

Mix all ingredients until well blended. Store in freezer; remove what is needed for your meal and return remainder to freezer. Heat oven to 350 degrees. Place coating mix in a shallow cake pan. Rinse chicken or pork; pat dry. Dip chicken or pork into egg beaten with splash of Worcestershire OR 1 part ketchup, 1 part honey and a splash of red wine, then dredge in homemade coating. Place on sprayed baking sheet and bake at 350 degrees for 20-30 minutes for boneless chicken or pork or 50 to 60 minutes for bone-in chicken pieces.

No More Shake and Bake

No More Shake and Bake

2 C. Fine Bread Crumbs
¼ C. Flour
3 T. Paprika
1 T. Salt
2 tsp. Sugar
2 tsp. Onion Powder
2 tsp. dried Oregano
1/2 tsp. Garlic
1 tsp. Cayenne Pepper

Combine ingredients and mix well. Store in an airtight container for up to 2 months.
4 cups dry bread crumbs
1/3 cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

Combine in large Ziploc bag. Shake well, then add chicken pieces one at a time and shake again to coat before baking.
9 cups cornflakes (4 cups crushed)
2 beef bouillon cubes, crumbled
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon parsley
2 teaspoons sage
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon salt

Pulse all together in a food processor until cornflakes become crumbs. Or, mix seasoning with previously crushed cornflakes. To use: Place 1/2 cup mix in a bag or bowl and coat chicken pieces. Use as you would regular shake n bake.

Gillian McKeith’s One Day Detox

Gillian McKeith’s One Day Detox

Gillian Mckeith is a nutrition and health writer and a tv presenter. This one-day detox program was given by her in her best-selling book “You Are What You Eat”, but you can follow it for more days if you like. It is quite easy to follow compared to other detox diets and it develops healthy habits that are good to adopt in your everyday lifestyle.
As Gillian states, our body has natural functions that remove the toxins like when urinating, sweating, or defecating.  But in modern society, with all the chemicals that exist: radiation, pollution etc., our bodies get overloaded with toxins and a detox program really helps (even if it is a one or two-day program). You can always choose to do it for just a day and repeat it on a regular basis, like once a week or once a month or just twice a year, depending on your needs.

According to this cleansing program, the best detox foods are:
•    Fruit or vegetable juices
•    Water
•    Raw vegetable and green leafs
•    Fruit
•    Sprouts
•    Whole grains, pulses and seeds

For this detox you will need:
•    A juicer and a blender
•    A body brush
•    Mild exercise (stretching, walking, dancing, swimming, yoga, pilates etc)

When on this detox you MUST NOT consume:
•    Coffee
•    Seafood
•    Sugar
•    Dairy
•    Tea
•    Salt & Pepper
•    Cooking oil
•    Cigarettes
•    Eggs
•    Soft drinks
•    Alcohol
•    Fried foods
•    Meat (red and white)
•    Fish
•    Medication (unless you have a special condition in which case you would need the advice of a specialist)

While on this detox you should also take:
•    2 teaspoons of one green superfood (Spirulina or Chlorella or Barley Grass or Wild Blue-Green Algae or Wheat Grass). You must choose one.
•    Digestive enzymes
•    1 tablespoon or flaxseed oil or flaxseeds
•    Silybum or Milk Thistle  (2 capsules a day and you should keep on taking them for about two weeks, no matter for how many days you follow the detox program.)
All of the above can be found in organic health stores or pharmacies.

The Detox Program

You may adjust the times according to your schedule, but it is recommended to start your day early in the morning and go to bed early at night.

7:00 – First thing when you wake up you should drink warm water with fresh lemon juice.

7:30 – One tablespoon of flaxseed oil or flaxseeds that you will have soaked in boiling water from the night before. In the morning you strain it and drink the water.

8:00 – For breakfast you may choose one of the choices listed below:
•    Fruit. As much as you like. Try to avoid oranges since they are too acidic. If you choose grapes, don’t mix them with any other fruit.
•    Miso soup
•    Vegetable juice made with 1 cucumber, ¼ ginger root, 4 celery stalks, 100 gr alfalfa sprouts,  3 stalks of parsley and 1 carrot.

9:30 – One or two cups of herbal tea (Nettle, Dandelion, Chamomile, Sage, or Echinacea)

10:00 – Fruit juice. Any fruit combination you like. If it’s cold or you are dealing with circulation problems or have a weak spleen, it is better to replace the juice with a warm fruit-cream (6 apples and 2 pears peeled, cut in smaller pieces, lightly steamed and creamed in the food processor).

12:30 – Lunch. You may choose one of the choices listed below:
•    Raw mixed salad with sprouts
•    Raw soup with cucumber and mint (recipe given below)
•    Raw sauerkraut
•    Cereal grains (quinoa, millet, rice etc). Once you boil them, you mix them with any of the following aromatic herbs: dill, chives, chervil or dandelion (taraxacum). You serve it with broccoli, cauliflower, cabbage, cucumber, lettuce, celery or Brussels sprouts.

14:00 – Herbal tea

14:30 – Gillian’s detox smoothie. Choose one combination from the list that follows:
•    6 carrots, 2 celery stalks, 1 apple
•    ½ beetroot, 2 carrots, 1 celery stalk, ½ cucumber
•    2 cucumbers, ½ beetroot, 1 stalk of dill
•    2 cucumbers, 4 celery stalks, ¼ ginger root, 1 stalk of coriander or basil
•    1 hand-full of parsley, 1 kale, 5 carrots and a small piece of ginger
•    2 celery stalks, 1 hand-full of parsley, 1 garlic clove, 5 carrots and 100gr alfalfa sprouts (optional)

15:00 – Herbal tea

15:30 – Sunflower seeds, pumpkin seeds, or raw sauerkraut

16:00 – Gillian’s vegetable juice (with 6 whole carrots, 1 ripe avocado, 10 basil leafs, 1 apple, juice from half a lemon)

17:30 – Supper. A large raw salad with a hand-full of sprouts. You can add a small portion of cereal grains if you feel hungry.

18:30 – Broth rich in potassium (recipe follows).

19:30 – 1 cup of warm water with lemon juice

20:15 – Dry body-brushing. Begin from the feet and start going up. You try to make big, soft movements with the brush, always towards the heart.

20:30 – Bath time! Fill up your bathtub with warm water and add:
•    2 teaspoons of flaxseed oil
•    3-4 drops of olibanum and myrrh essential oils

If you get hungry again, you may eat some lettuce or celery. Try to go to sleep early (it would be great if you could do that around 21:30, 22:30 the latest!).

Recipes:

Raw cucumber soup with mint 
Juice of 3 cucumbers and 2 celery stalks
1 chopped cucumber
¼ cup chopped mint
¼ cup chopped parsley
¼ cup chopped leek

Put all your ingredients in a blender or food processor, until smooth.

Broth rich in potassium
2 carrots
2 large potatoes
1 cup beetroot (optional)
4 celery stalks (with leafs)
1 cup parsley
1 cup turnips
Cayenne pepper
If your vegetable is organic you may wash it well and keep their skin. Fill a big pot with 1,8 lt water. Cut your vegetable straight in the pot and let it boil. Once they start boiling, bring the heat down to low and let it slowly cook for a couple of hours. Strain it and drink the broth.

 

Other Gillian McKeith Recipes

Replace Cream of X Soup

Replace Cream of X Soup

I despise Cream of X soups.  They taste terrible, and are full of crud I don’t want to eat. Yet practically every casserole calls for it.  Make your own thick béchamel to replace them.

 

2 tablespoons butter

3 tablespoons all-purpose flour

1/2 cup low sodium chicken broth

1/2 cup low-fat or fat free milk

salt and pepper to taste

 

Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste. Use in casseroles in place of condensed cream soups.

 

This cream soup base can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms. Add herbs and or seasonings, as desired.

Basic Roquefort Dressing

Basic Roquefort Dressing

blue-cheese-21/2 lb. finely crumbled Roquefort cheese

1/2 C. chilled evaporated milk

2 C. mayonnaise

3 T. strained fresh lemon juice

2 T. very finely minced garlic

 

Whisk lemon juice into evaporated milk until thickened.  Stir in remaining ingredients and mix well.  Cover and chill in refrigerator.  Keep for up to 48 hours.

 

Yield:

Calories:

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Basic Buckwheat Crepes

Basic Buckwheat Crepes

3 large eggs

1/3 C. all-purpose flour

1/3 C. buckwheat flour (or 1/3 C. more all-purpose flour)

1 C. whole milk

About 2 T. melted butter

 

In a blender or food processor, whirl eggs, all-purpose and buckwheat flours, and milk until smooth, scraping down sides of container as necessary. The buckwheat flour may settle as batter stands; stir before cooking if necessary. Set a nonstick frying pan 8 inches across bottom over medium-high heat; when hot, brush bottom with butter, then wipe out excess with a paper towel. Lift pan from heat and pour in 1/4 C. batter; immediately tilt pan and swirl batter to coat bottom. Crêpe should set at once and form tiny bubbles. Set pan back over heat and cook crêpe until lightly browned at the edge and dry-looking on the surface, 1 to 3 minutes. Run a wide spatula under crêpe edge to loosen. Turn crêpe over and fill immediately.

 

This recipe goes with Smoked Salmon Crêpes, Chicken-Pesto Crêpes, Spinach and Mushroom Crêpes, Leek and Apple Crêpes

 

Chicken-Pesto Crêpes

 

Spread about 1 T. purchased pesto down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Top with about 1/4 C. shredded cooked chicken, 2 T. thinly sliced canned peeled roasted red peppers, and 2 T. shredded Swiss or parmesan cheese. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

Leek and Apple Crêpes

 

Peel, core, and coarsely chop 5 sweet apples such as Fuji (about 2 1/2 lbs. total). In a 5- to 6-quart pan over medium heat, melt 2 T. butter. Add 1 C. thinly sliced well-rinsed leeks (tender white part only) and cook, stirring often, until limp, about 5 minutes. Add apples, 1/3 C. apple cider vinegar or lemon juice, and 1/3 C. apple juice. Cook, stirring often, until apples are soft when pierced and all the liquid is evaporated, about 20 minutes. Spread about 1/3 C. apple mixture and 2 T. crème fraîche or sour cream down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with salt and pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

Spinach and Mushroom Crêpes

 

Rinse, trim, and thinly slice 1 1/3 pounds brown or white mushrooms. In a 10- to 12-inch frying pan over medium heat, stir mushrooms often in 2 T. olive oil until browned, about 15 minutes. Sprinkle with 3/4 tsp. dried thyme and salt and pepper to taste.  Spread about 2 T. fresh chèvre (goat cheese), 1/3 C. rinsed fresh spinach leaves, and 1/4 C. mushroom mixture down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

Smoked Salmon Crepes

Spread about 1/4 C. thinly sliced smoked salmon (about 1 1/2 oz.), 2 T. crème fraîche or cream cheese, and 1 tsp. drained capers down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

Yield:

Calories:

Fat:

Fiber:

Homemade Italian Dressing: Dry Mix Recipe

Homemade Italian Dressing: Dry Mix Recipe

Homemade Italian Dressing Dry Mix Recipe

1½ tsp. garlic powder
1 T. onion powder
2 T. oregano, ground or leaves
1 T. dried parsley
1 T. granulated sugar
2 T. salt or substitute
1 tsp. black pepper
1 tsp. ground basil or leaves
¼ tsp. ground thyme or leaves
½ tsp. dried celery leaves or flakes

Mix all ingredients together and store in air-tight container.

To Make Dressing: Mix 2 tbs of this mix with ¼ C. vinegar, 2 tbs water, and ½ to ⅔ C. olive oil or canola oil. Shake before using.

Flowered Ice Bowl

Flowered Ice Bowl

bowlFill a metal or ceramic bowl 3/4 full with water and  flower petals. Place a smaller bowl inside the first bowl and anchor with duct tape to keep it centered.  Freeze bowls overnight.  When ready to serve, remove duct tape and the small bowl.  If you happen to have a blow torch, flash the larger bowl to release the finished ice bowl– but don’t worry, room temperature will release the bowl in 10-15 minutes. Fill with something colorful and yummy and serve!  It looks stunning when full of ice cream or a nice gazpacho. Although you’ve got to eat it quickly!

Chevy’s Chicken Stock

Chevy’s Chicken Stock

1 3-4lb. Chicken

2 ½ qt. Cold Water

1 large Celery Rib, with leaves, coarsely chopped

1 Scallion, top discarded, coarsely chopped

2 Carrots, coarsely chopped

1 Yellow Onion, coarsely chopped

1 bunch cilantro stems

4 to 5 cloves garlic

½ tsp. White Pepper

1 tsp. Salt

1 Bay Leaf

 

Combine all ingredients in a stockpot over high heat.  Bring to a boil, then decrease the heat to low and simmer for 1 hour, skimming off any foam or impurities that rise to the surface.  Remove from heat and cool.  Remove the chicken, cool, and reserve for another use (such as salsa chicken).  Strain off vegetables and discard.  Cover and refrigerate the stock.  The next day, remove and discard any fat that has collected on the surface.

 

From Chevy’s Tex Mex Cookbook

 

 

Yield:

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Fat:

Fiber:

Roasted Garlic with Rosemary

Roasted Garlic with Rosemary

3 heads garlic (about 9 oz. total)

1/4 C. extra-virgin olive oil

2 T. balsamic vinegar

2 T. dry wine (red or white)

1 T. minced fresh rosemary leaves or crumbled dried rosemary

Salt and pepper

 

Peel garlic and put cloves in a 6- to 8-inch-wide pan. Add oil, balsamic vinegar, wine, and rosemary; mix.. Cover and bake in a 400° oven 25 minutes. Uncover and continue to bake until garlic is light gold and soft to touch, 10 to 15 minutes longer. Add salt and pepper to taste. Serve hot, warm, or at room temperature.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Grill-Friendly Pizza Dough

Grill-Friendly Pizza Dough

1 packet instant yeast

1 lb. all-purpose flour, plus more for kneading and rolling out

1 T. sugar

1 T. kosher salt

1 C. hot water

2 T. olive oil, plus more to oil the dough

 

Grill-Friendly Pizza Dough

Combine the yeast, flour, sugar, and salt, in that order, in a large mixing bowl. In a small mixing bowl combine the water and olive oil and then stir into the flour mixture with a large wooden spoon until a dough starts to form. Turn the dough out onto a lightly floured surface and knead by hand for 10 minutes, or until the dough develops a silky texture.  Oil the surface of the dough and place it in another large metal mixing bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough in half and with a rolling pin roll the dough out onto a lightly floured surface.  Heat grill to medium-low, Cook the dough on one side until firm and lightly browned, then turn, add your favorite toppings, and cook until lightly browned on the other side.

 

Yield:

Calories:

Fat:

Fiber:

Pumpkin Seed Snacks

Pumpkin Seed Snacks

2 C. Pumpkin Seeds

1 tsp. Oil

1 tsp. Melted Butter

Salt

Wipe pumpkin seeds, but do not wash — they absorb too much water.  Mix oil and water and pour over seeds.  Toss to coat.  Sprinkle with salt.  Bake at 350 degrees for about 30 minutes or until golden brown and crisp.

 

Rice Pilaf

Rice Pilaf

Rice Pilaf

 

1 green onion

1 clove garlic

5 1/2 T. uncooked rice

3 oz. fresh mushrooms

1 tsp. dried parsley

1/2 small onion

3/4 C. vegetable broth

1/4 T. olive oil

 

Wipe mushrooms with damp paper towel and slice; mince garlic and finely chop onion. Heat oil in a nonstick saucepan on medium heat, and sauté onion and garlic until soft, about 2-3 minutes; be careful not to burn. Adjust heat to medium-high, add broth and parsley: bring to a boil. Add rice, return to a boil, then reduce heat to medium: add mushrooms, stir and cover. Simmer 15-20 minutes, or until rice is cooked and water is absorbed. Remove from heat and let stand, covered, another 5 minutes and serve.

Homemade Hamburger Helper Mix (with Variations)

Homemade Hamburger Helper Mix (with Variations)

 

Homemade Hamburger Helper Mix

 

1 1/4 tsp. black pepper

1 T. garlic powder

2 T. dried parsley

1/3 cup instant onion

3 T. onion powder

1 T. salt

1 2/3 cup dry milk

3 1/2 T. beef bouillon

Mix this all up and store in a glass jar or other sealed container.

 

Use 1/2 cup for each pound of ground meat.

 

Basic recipe:

 

1 pound ground beef

1/2 cup of mix (above)

1 to 2 cups noodles (elbow macaroni for example)

1 1/2 to 3 cups water

flavorings

 

Brown and drain the ground beef. Stir in the dry mix, then add 2 cups hot water and 2 cups noodles. You can add more or less water and noodles, proportionately, depending on much you need to stretch that pound of beef. Bring to a boil, then turn down to a simmer, cover, and cook until noodles are tender, about 20 minutes.

 

Cheeseburger skillet: add 1 cup dehydrated cheese with the dry mix. Or cook as above, then stir in 2 cups grated Cheddar or Colby cheese before serving.

 

Stroganoff: add a bit of 1/2 tsp of onion powder and 1/2 tsp celery salt with the dry mix. Stir in a 1/2 cup fresh or canned mushrooms. After cooking noodles, stir in 1/4 cup sour cream just before serving.

 

Chili: Add one 14.5 oz can diced tomatoes, 1 T. chili powder.

 

Potato variation: Instead of macaroni, add 2-3 cups very thinly sliced potatoes. Simmer 20-30 minutes until potatoes are tender. Uncover and simmer until liquid has evaporated.

Picnic Kit for Home or Car

Picnic Kit for Home or Car

First, choose a container that suits the personality of the person who will be using the kit. It might be a traditional basket, a large canvass bag, or even a small backpack.

 

Next, use the list below as a guideline for what to keep in your kit. Maybe you won’t need all of the items, but these are good essentials to have on hand so you’ll always be prepared for spur of the moment picnics.

Utensils — forks, knives, spoons, plates — Coleman (the camping folks) make a very nice, portable service for 4, or use some from home or even paper plates and plastic cutlery.

Non-perishable foods — dried fruit, peanut butter, crackers, nuts, etc.

Beverages – bottled water, juice boxes, etc.

A corkscrew (if serving wine) and can opener, or better yet, multi-tooled Swiss Army knife.

Salt and pepper, either small shakers or disposable packets.

Small packets of condiments such as mustard, ketchup and mayonnaise.

Napkins and Paper Towels.

Matches and possibly a candle. (Use caution and make sure candles for picnics are enclosed so they can’t blow over and start a fire, and never use in a high fire danger area.)

A large trash bag to clean up the mess later.

A small plastic bag containing sunscreen, lip balm, insect replellent, band-aids, wet naps and a bandana.

A blanket or sheet to spread the whole thing out on, should you need or want to sit on the ground

If you bring your dog along, don’t forget a bowl, water, and food for the pooch.

Options: You might also want to pack some fun extras, depending on the amount of room in your container:

Single use camera

Inflatable beach ball

Frisbee

Small bottle of bubble mix

Deck of cards, crossword puzzle book, etc.

Perfectly Cooked Brown Rice

Perfectly Cooked Brown Rice

2 1/2 C. long-grain brown rice (I buy Mahatma)
4 1/4 C. water

Place the rice in a bowl and, using your fingers, rinse under cold running water until the water runs clear. Drain in a strainer. In a pot, bring the drained rice and the water to a boil. Reduce heat to low, cover, and simmer until the water has been absorbed and the rice is tender, about 40 minutes. If there is unabsorbed water left, drain the rice in a strainer. Remove from heat and fluff gently with a fork to separate the grains.

Berry Refrigerator Preserves

Berry Refrigerator Preserves

 

1 quart berries

1 to 1 1/2 cups sugar

1 teaspoon fresh lemon juice

 

Makes about a pint.  Wash the berries (if using strawberries remove hulls and quarter them). Alternate layers of berries and sugar in a small non-reactive pot. Bring to a boil, from time to time, then turn the heat down. Stir in the lemon juice and simmer for 8 to 10 minutes, stirring often. With a slotted spoon, remove fruit to a small jar. Continue simmering juice until it is reduced by half and becomes syrupy. Pour over the berries and allow to cool. Cover container and keep in refrigerator. My notes: Blackberries generally require more sugar than other berries. If I make more than one jar I keep the extras in the freezer, and allow them to thaw in the refrigerator overnight when I want to use them. This also makes a very nice topping for ice cream, and simple cakes such as a pound cake or Angel Food cake.

Basic Mayonnaise & Variations

Basic Mayonnaise & Variations

 

4 large egg yolks

1 teaspoon dry mustard

1½ cups vegetable oil (we used canola)

2 tablespoons lemon juice

salt + pepper to taste

 

Throw egg yolks and mustard into the bowl of a food processor. With the food processor running, very slowly pour a slow, steady stream of the vegetable oil into the egg yolks until the “mayo” forms. Add lemon juice and process just to combine. Season with salt and pepper. Makes about 2 cups of mayonnaise that will keep for about a week.

 

Variations on Basic Mayonnaise:

Put about 1 cup of basic mayonnaise back in the food processor, and for each of the variations below:

 

Garlic Basil Mayonnaise:

Throw a bunch of washed and dried fresh basil and 2 cloves of chopped garlic into the food processor with the basic mayonnaise, then process until the basil is chopped. We also though you could just stir prepared basil pesto into mayonnaise, but we didn’t feel like making pesto first.

 

Spicy Curry Mayonnaise:

Stir in about 1 teaspoon each of curry powder and sriracha hot sauce. Season with black pepper.

 

Lemon Caper Mayonnaise

Add grated zest and juice of 1 lemon and about 2 tablespoons capers into the food processor with the basic mayonnaise, then process until the capers are finely chopped.

Impossible Pies – Savory

Impossible Pies – Savory

Impossible Pies - Savory¾ C. Bisquick
½ – 1 ½ C. Milk
2 Eggs

Fillings of choice – about 3 C. total

Grease a 9” pie pan. Layer in your filling ingredients. Mix bisquick, milk and eggs together. You can use milk plus another liquid as well, such as milk and stock, or mix in a little mustard, etc. It seems to be very forgiving in how much liquid to be added. You can season your “crust” with herbs and spices to match your filling choice if desired. Pour over filling. Bake at 400 degrees for 30-340 minutes, until knife inserted in center comes out clean.

Cheeseburger
Taco
Quesadilla
Chicken Pot Pie
Crab Cake
Chicken Cordon Bleu
Ham & Swiss
Barbecue Beef
Chicken & Broccoli
Vegetable
Chiles Rellenos
Sausage & Cheese Breakfast Bake

Well Stocked Eastern European Pantry

Well Stocked Eastern European Pantry

Apple Cider Vinegar

Beans

Cabbage

Carrots

Caraway

Cumin

Chives

“Colorful Salt” – Sahrena Sol

Dill

Lovage

Juniper

Mace

Marjoram

Mustard Seed

Paprika

Parsley

Potatoes

Sage

Spearmint

Sour Cream

Sauerkraut

Summer Savory

Well Stocked Pantry

Well Stocked Pantry

Oils & Vinegars

 

Olive Oil

Peanut Oil

Sesame Oil

Vegetable Oil

Apple Cider Vinegar

Balsamic Vinegar

White Vinegar

Red Wine Vinegar

Rice Wine Vinegar

Sherry Vinegar

White Wine VInegar

 

Spices & Seasonings

 

Kosher salt

Sea salt flakes

Whole black peppercorns

Crushed red pepper flakes

Ancho chile powder

Cayenne powder

Chipotle powder

Paprika, hot and smoked sweet

Ras el hanout spice blend

Cinnamon sticks

Ground cinnamon

Celery seeds

Coriander seeds

Ground cumin

Mustard seeds

Whole nutmeg

Sesame seeds

 

 

Canned, Bottled & Boxed

 

Beef broth

Low-sodium chicken broth

Coconut milk

San Marzano tomatoes, crushed and whole

Couscous

Dried pastas

Great Northern beans

Cannellini beans

Hot sauce

Sriracha

Harissa paste

Reduced-sodium soy sauce

Dijon mustard

Chipotle peppers in adobo sauce

White anchovies

Honey

Maple syrup

 

 

Basics

 

Plain dried bread crumbs

Panko bread crumbs

All-purpose flour

Rice flour

Cornstarch

Baking powder

Baking soda

Sugar, granulated and dark brown

Well Stocked Louisiana Pantry

Well Stocked Louisiana Pantry

Well Stocked Louisiana Pantry

Rice

Red Beans

Corn Meal, Corn Flour, Grits

Cayenne Pepper

Filé Powder

Creole Mustard

Tony Chachere’s Creole Seasoning

Zataran’s Crab Boil

Louisiana Hot Sauce

Steen’s Cane Vinegar

Cane Syrup

Pickled Okra

Chicory Coffee

Trinity (Fresh): Onions, Celery, Bell Pepper

Crawfish

Sausage: Boudin Blanc, Andouiille