So a quick snapshot of our life over the past few months: The move from Chicago to Michigan was a complete success. Working from home is more than I dreamed it would be, and it affords me SO much more time for family, friends and...COOKING!!! I love being able to log out at five and walk into the kitchen.
Only thing is, we're temporarily living with my in-laws, which is fine! -- but my kitchen is packed away. However--that doesn't stop me from cooking!
Today, I don't have an original recipe to share, but I do want to share a few things I've learned over the past month about having a well-stocked pantry. We have five adults living in the house, and we go through a LOT of food. And with the best grocery store a half hour away, you really have to plan ahead when you go shopping.
Following are a few must haves that I find myself picking up on every trip. With these items on hand and some yummy lean proteins, you can whip up pretty much anything!! (And note: I most likely will update this list as I go along...)
- Fresh Fruits & Veggies
- Bananas (I swear, my husband's a monkey -- we go through two huge bunches a week)
- Bell Peppers
- Berries (any kind--great for crumbles with ice cream--or smoothies!)
- Broccoli
- Carrots
- Celery
- Cucumbers
- Garlic (LOVE)
- Jalapenos
- Lemons (essential for making your own dressings AND for yummy hummus)
- Limes (a staple in Mexican cooking)
- New Potatoes
- Oranges
- Pineapple
- Romaine Lettuce
- Spinach
- Strawberries
- Tomatoes (beefsteak, roma, grape/cherry)--I love roasting grape tomatoes for pasta salads...
- Yellow & Red Onions
- Fresh Herbs
- Basil (can you say "b-r-u-s-c-h-e-t-t-a?")
- Chives
- Cilantro
- Dill
- Old Bay (crab cakes in mind...)
- Oregano (easy chicken marinade: oregano, evoo & lemon juice)
- Parsley
- Rosemary
- Dairy
- Agave Nectar (skinny girl margaritas anyone?)
- Aged Sharp Cheddar (just for snacking! my weakness)
- Cottage Cheese (goes well with pineapple)
- Eggs
- Fresh Mozzarella in Water (caprese salads...mmmmm)
- Grated Parmesan
- Half & Half
- Light Sour Cream
- Non-Fat Plain Greek Yogurt
- Pepper Jack (great for sandwiches and burgers)
- Reduced Fat Cream Cheese
- Reduced fat shredded anything for salads
- Smart Balance
- Unsalted Butter
- Sauces/Spreads
- Balsamic Dressing (Paul Newman is a great one)
- Bolthouse Farms Creamy Yogurt Ranch Dressing (healthiest AND tastiest ranch I've found--look for it in the refrigerated section of your grocery store)
- Bull's-Eye BBQ Sauce (no high fructose corn syrup here!)
- Dijon Mustard
- Hoisin Sauce
- Horseradish
- Ketchup
- Low-Sodium Soy Sauce
- Natural Peanut Butter
- Reduced Fat Mayo with Olive Oil
- Sriracha Sauce (or as I call it, Sir Ha-Cha-Cha!)
- Tabasco
- Thai Chili Sauce
- Worcestershire Sauce
- Canned Goods
- Black Beans
- Chipotle Peppers in Adobo Sauce (for a smoky, spicy flavor)
- Diced Tomatoes
- Dill Pickles
- Garbanzo Beans (HUMMUS!!)
- Hot Banana Peppers
- Kidney Beans
- Low-Sodium Broths
- Manwich (what can I say...I love sloppy joes...with some extra jalapeno kick)
- Stewed Tomatoes
- Tomato Sauce
- Dry Goods
- Almond Accents (amazing, nutritious addition to a salad)
- Brown Sugar
- Flour
- Sugar
- Whole Grain Spaghetti, Penne, Rotini
- Whole Grain Orzo
- Whole Grain Panko
- Dry Spices
- Basil
- Bay Leaves
- Cayenne Pepper
- Chili Powder (LOTS)
- Cinnamon
- Cumin
- Fresh Ground Black Pepper
- Garlic Bread Sprinkle (McCormick, if you can find it -- easy spread on toast with butter -- want some now!)
- Garlic Powder
- Ginger
- Montreal Chicken
- Montreal Steak
- Oregano
- Paprika
- Red Pepper Flakes (easy way to up the heat)
- Sea Salt
- Thyme
- Vinegars/Oils
- Apple Cider Vinegar
- Canola Oil
- Extra Virgin Olive Oil (evoo)
- High Heat Cooking Spray (such as sunflower oil, grape seed oil, etc.)
- Olive Oil Cooking Spray
- Vegetable Oil
- White & Red Wine Vinegar
Sweet Onion Dip
Makes 2 cups.
1 tablespoon olive oil
2 Vidalia onions (1 pound total), finely chopped
Coarse salt and ground pepper
1 cup reduced-fat sour cream
2 ounces reduced-fat bar cream cheese, room temperature
1 1/2 teaspoons white-wine vinegar
1/4 cup finely chopped chives
Potato chips, for serving
In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature.
In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with chips.
2 Vidalia onions (1 pound total), finely chopped
Coarse salt and ground pepper
1 cup reduced-fat sour cream
2 ounces reduced-fat bar cream cheese, room temperature
1 1/2 teaspoons white-wine vinegar
1/4 cup finely chopped chives
Potato chips, for serving
In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature.
In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with chips.
Making this now!!!
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