A Well Stocked Pantry

A well stocked pantry is essential in order to be ready for any recipe that is thrown at you.  I added bit by bit to build my pantry up, now I can cook just about anything. I grab most ingredients when they are on sale and depending on expiration date I grab a few extras. (I still want to be using the freshest ingredients always). These are a few of things I have in my pantry right now!

*Herbs, Spices, Extracts and Sauces:

- Salt (Sea and Kosher)
- Pepper (Whole Peppercorns)

- Nutmeg (Ground and Fresh)
- Cinnamon (Ground and Sticks)
- Pumpkin Pie Spice (Ground)
- Allspice (Ground)
- Cardamom (Whole and Ground)
- Ginger (Whole and Ground)
- Curry (Ground)
- Garlic (Fresh and Ground) 

- Mustard (Ground)
- Bay Leaves (Dried)
- Rosemary (Fresh and Bottled)
- Thyme (Fresh and Bottled)
- Sage (Fresh and Dried)
- Sweet Basil (Fresh and Dried)
- Parsley (Fresh and Dried)
- Cumin (Ground)
- Oregano (Dried)
- Onions (Flakes for Emergencies)
- Vanilla Extract
- Maple Extract
- Almond Extract
- Lemon Extract
- Orange Extract
- Soy Sauce
- Cooking Sherry
- Rice Wine Vinegar
- Sesame Oil
- Balsamic Vinegar
- Red Wine Vinegar
- Citrus Vinegar
- Teriyaki Sauce
- Barbecue Sauce
- Sweet and Sour Sauce
- Tabasco or Other Hot Sauce
- Chili Sauce
- Steak Sauce
- Packages of Salad Dressing Mix
- Packages of Dried Onion Soup Mix (Or Other Flavors)

*For Baking

- All Purpose Flour
- Cornmeal
- Whole Wheat Flour
- Pancake Mix
- Yeast
- Sugar
- Confectioner’s Sugar
- Brown Sugar
- Sugar Cubes
- Molasses
- Baking Powder
- Baking Soda
- Yeast
- Cornstarch
- Honey
- Cocoa Powder
- Unsweetened or Semi-Sweet Chocolate
- Semi-Sweet Chocolate Chips
- Butterscotch, Caramel and other flavored “chips”
- Nuts (Walnuts, Pecans, Almonds, Hazelnuts and Cashews)
- Marshmallow Cream
- Vegetable Shortening (Regular and Butter-Flavored)
- Sunflower Oil
- Maraschino Cherries
- Shredded Coconut
- Raisins
- Oatmeal

*For Appetizers or Adding to Meals:

- Peanuts in the Shell
- Salted Peanuts
- Mixed Nuts
- Extra Virgin Olive Oil
- A Variety of Crackers
- Black and Green Olives
- Canned Mushrooms
- Sun-dried Tomatoes
- Bottled Salsa
- A Variety of Chips and Dips
- Cheeses

*For Everyday Meals:

- Bullion Cubes and Powders (Chicken, Beef and Vegetable)
- White Rice
- Long Grain and Wild Rice
- Brown Rice
- A Variety of Pastas
- Barley
- Bread Crumbs
- Croûtons
- Tomato Sauce
- Tomato Paste
- A Variety of Canned Tomatoes
- A Variety of Canned Beans (Black, Red, Kidney and Garbanzo)
- Dried Beans (Pinto, Chili and Kidney)
- Canned Tuna, Chicken, Crab and Clams
- Dried Lentils

*For Desserts:

- Canned Pineapple (Chunks and Slices)
- A Variety of Canned Fruits
- A Variety of Jams or Jellies
- A Variety of Cake Mixes, Brownies and Frostings
- A Variety of Packaged Puddings
- All the fixings for Ice Cream Sundaes or Banana Splits
- Applesauce

*In the Refrigerator:

- Milk
- Eggs 
- Cream 
- Butter or Margarine
- Yellow Mustard
- Brown Mustard
- Dijon Mustard
- Ketchup
- Mayonnaise or Salad Dressing
- Cheeses (Cheddar, Goat, Feta, Parmesan and Jack)
- Cottage Cheese
- Sour Cream
- Green Onions
- Tomatoes
- Cilantro
- Salad Fixings

*In the Freezer:
- Whole Chicken
- Steaks
- Boneless, Skinless Chicken Breasts
- Beef or Pork Roast
- Stew Meat
- Hamburger
- Pork Chops
- Pieces of yellow, red and green peppers (Chop up any leftovers each time you use them and throw them into a bag in the freezer. They will add color and flavor to bland dishes)
- Frozen Bread Dough (Make your own or store bought)
- Frozen Rolls (Make your own or store bought)
- Frozen Pizza Dough (Make your own or store bought)
- Spinach

- Corn
- Peas
***May-be you also would like to have a fresh herb pot as well!***

Sweet Chili Sauce

This is an old family recipe. I added some fresh peaches to make it my own. This chili sauce is wonderful with eggs, hamburgers, hot dogs, grilled chicken, shrimp or even just a piece of toast. I love the smell in my place after it's been stewing for a couple hours!

Ingredients

12 fresh tomatoes (peeled and chopped)
3 c. celery (diced)
2 c. onion (diced)
1 c.green pepper (diced)
3 fresh peaches
1/4 c. salt
1/4 c. brown sugar
1 1/2 c.white sugar
4 crushed allspice buds
1 1/2 tsp ground black pepper
12 cloves (wrapped in cheese cloth like a sachet)
1 1/2 tsp pickling spice
1 c. white vinegar


Directions

1. Cut a X mark into the top and bottom of each tomato. Place a large pot of water on stove top and bring to a boil.

2. Gently add your tomatoes and blanch for 1 min and pull them out when skin just starts to come away from the flesh. Do not overcook.

3. Place the tomatoes into cold water bath (large bowl full of ice water) and gently pull off the skins.

4. Chop tomatoes into quarters and place in big pot.

5. Meanwhile chop veggies and peaches and add them to tomatoes.

6. Add remaining ingredients and bring to a boil.

7. Turn down heat and simmer for 2 hours. Stir occasionally.

8. Remove clove cheesecloth. 

Jarring

Fill a kettle or big pot full of water. Add 8 8oz mason jars to water standing upright a set of tongs, ladle and the lids in as well.

Bring water to a gentle boil and cook for 6-7 minutes.

Turn off burner and very carefully remove your sterilized jars, ladle and tongs and set on clean surface or towel upright.

Carefully fill each jar with hot liquid just to 1st line and wipe with clean towel.


Add the lids with the tongs and secure tightly. These will store for up to six months. Refrigerate after opening.


* If the jars do not give way when you press down on them (after they are cooled) than you've done it. If they have a popping sound when you press down, they didn't seal and you will have to refrigerate or freeze in tupper- ware immediately!

Rice and Black Bean Pilaf

I love this recipe!  It is perfect for hot days and most ingredients are probably in your pantry. I am presently on a bean kick. On my travels through through the Carribean, I have come to enjoy the mix of rice and beans. Serve this rice with your favorite seafood, fish or chicken.

Serves 4

• 1 cup basmati rice, uncooked (or whatever kind you prefer)
• 2 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 small onion, diced (1 cup)
• 2 cloves garlic, minced
• 2 teaspoons fresh chopped oregano or 1 teaspoon dried
• 1 stalk celery, finely diced
• 1 large carrot, finely diced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried chili flakes
• 1 (15.5 ounce) black beans, drained and rinsed
• 2 teaspoons finely chopped parsley leaves

Directions

Place rice and chicken broth in a sauce pot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 15-20 minutes. Remove from heat, uncover, and fluff with a fork.

Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.

Combine onion-black bean mixture and  rice in a serving bowl and toss to combine. Garnish with parsley. Bueno! Enjoy!

Pork Souvlaki Skewers

Pork souvlaki to go with my posts of pita bread and Tzatziki! These juicy skewers can be made with chicken or beef as well. I hope you try them and enjoy them as much as we did!


For the marinade

1/4 cup olive oil
1 small red onion, finely chopped
5 garlic cloves, minced
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1pound pork tenderloin
1 red onion chopped into medium sized chunks (for between meat on skewers)
1 dozen wooden skewers (soaked in water for 1 hour)


Mix all of the marinade ingredients together in a small bowl. Place pork cubes in a plastic bag and pour in the marinade. Seal the bag and toss to coat pork evenly with the marinade, then open the bag and reseal, removing as much air as possible. Place the pork in the refrigerator for at least two hours to overnight. (We left ours for 3 days)!

  To assemble skewers add a piece of pork, follow with a piece of onion and repeat with a few more.

  Preheat a grill or grill pan over medium-high heat. You can use an outdoor grill as well.

Grill the pork skewers until they browned on all sides and cooked through, about 8 minutes, turning once during cooking. Remove the skewers to a plate and allow to rest for 5 minutes. Serve with warm pita bread and Tzatziki sauce.

Candied Bacon

Hello bacon lovers! This is one of my all time favorite snacks. It takes no time to prepare and you might wanna double up this recipe as there seems to never be enough!!! Bacon, Brown Sugar, Pinch Cayenne pepper. To cook your bacon Preheat oven 375 degrees. Place a sheet of parchment on top of rimmed baking sheet and place a cooling rack on top. Lay bacon in one layer atop the rack. Add a sprinkle of the brown sugar and a pinch of cayenne pepper. Place in preheated oven on middle rack for 15 mins. Carefully turn bacon, and add another sprinkle of brown sugar. Bake another 15 mins keeping a close watch. Let Cool for 5 mins and Enjoy!