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artemisarticles · 6 months

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Getting Started

Clear the decks. Take everything out of your pantry, give it a hard look and decide what you can get rid of. Be ruthless. If you haven’t used it in a year, get rid of it.

Keep what looks and smells good. “Expiration,” “sell by,” and “best by” dates are not good guidelines. Some are determined by regulators, others by manufacturers, and almost all are arbitrary. Properly stored, some (unopened) ingredients, like canned fish, can last for years; others, like dried herbs, start declining in quality the moment they are sealed in a container.

Assess what remains. Then organize it according to the logic that makes sense to you: There’s no single best system. Your nut butters might be with the condiments, or the breakfast items, or the baking supplies.

Fill in the blanks with food that will make you a better cook. Each of the pantry lists below is a proposal, not a prescription. There’s no reason to stock black beans if you only like red. There’s no need to have everything here available at all times. You’ll know your pantry is well stocked for your purposes when most of the time, you need only add one or two fresh ingredients to cook one of our recipes from scratch. Or even better, none.

The Essential Pantry

The foundation layer for all three pantries, this is where everyone should start. There’s so much to be done with these basics. The rule here is stock your pantry mostly with what you’re confident using, and what you love to eat. You’ll turn to it again and again.

Oils and vinegars: Extra-virgin olive oil, neutral cooking oil (such as canola or grapeseed), red-wine vinegar, white vinegar or white-wine vinegar.

Cans and jars: Tuna in olive oil, tomato paste, diced tomatoes, tomato sauce, chicken stock or vegetable stock (box-packed tastes better than canned). A good-tasting, simple tomato sauce can become a soup or a stew, or make a quick dinner with pasta or polenta.

Spices and dried herbs: Kosher salt, red-pepper flakes, ground cayenne, curry powder, bay leaves, black peppercorns, sweet paprika, ground cinnamon, ground cumin, garlic powder or granulated garlic, dried thyme and dried oregano. This selection will take you through everything from a basic beef stew to Saturday morning pancakes to Thanksgiving dinner.

Grains and starches: Long-grain white rice, one or two other grains (such as quinoa or farro), dry pasta (one long, one short and chunky), plain bread crumbs, crackers, canned beans (white beans, black beans and-or chickpeas), dry lentils.

Nuts and nut butters: Walnuts, almonds, roasted peanuts, peanut butter (smooth and crunchy).

Sweeteners: Honey, maple syrup, granulated sugar.

Preserves and pickles: Fruit jams and preserves, anchovies.

Condiments and sauces: Basic vinaigrette, mustard (yellow or Dijon), mayonnaise, ketchup, hot sauce, salsa, soy sauce.

Produce: Garlic, onions, all-purpose potatoes (such as Yukon Gold), lemons, shelf-stable tofu (Essential for vegetarians, Expanded for others).

Dairy: Eggs, unsalted butter, cheeses (Cheddar, Jack or Colby, Parmesan), milk or cream for cooking (not skim).

Freezer: Chicken parts, sausages, thick fish fillets, shrimp, thick-sliced bread (for toast), spinach (and other vegetables such as corn and peas), berries (and other fruit such as peaches and mango). Some fruits and vegetables take particularly well to freezing — and in most growing seasons, the quality is better than fresh. Frozen fruit is useful for baking and smoothies.

Baking: All-purpose flour, cornmeal, rolled oats, cornstarch, baking soda, baking powder, pure vanilla extract, light brown sugar, dark brown sugar, confectioners’ sugar, bittersweet baking chocolate, semisweet chocolate chips, raisins or another dried fruit, cocoa powder. With these ingredients on hand, thousands of cookies, brownies, cakes, muffins, quick breads and other sweets can be produced without a trip to the store.

The Expanded Pantry

For the cook who has a grasp of the basics, but wants to be able to stretch toward new options and flavors. Here, long-lasting, punchy ingredients like tahini, hoisin sauce, coconut milk, sherry vinegar and capers are stocked alongside classics: limes with lemons, jasmine rice as well as long-grain, almond butter in addition to peanut butter.

Oils and vinegars: Peanut oil, coconut oil, sesame oil, sherry or balsamic vinegar, apple-cider vinegar.

Cans and jars: Sardines, unsweetened coconut milk, whole Italian plum tomatoes, beef stock (box-packed tastes better than canned). Whole plum tomatoes are rarely called for in recipes, but they tend to be the ripest and best-quality fruit. They can be diced or crushed to use in a recipe — or drained and slow-roasted for an intense topping on omelets, salads, grain bowls or pizza.

Spices: Flaky salt, single-chile powders (such as ancho and pasilla), ground coriander, turmeric, smoked paprika, cardamom, za’atar, allspice, fennel seeds, dry mustard, garam masala (a basic Indian mix of warm spices), five-spice powder (a basic Chinese mix of spices), whole nutmegs.

Grains and starches: Rice noodles, basmati or jasmine rice, brown rice, panko bread crumbs, dry beans.

Nuts and nut butters: Almond butter, tahini, pecans.

Preserves and pickles: Olives (oil-cured and-or in brine), capers in brine. These ingredients, served with good bread and butter, make an elegant appetizer with wine, or everyday snack.

Condiments and sauces: Worcestershire sauce, hoisin, Thai red curry paste, fish sauce, anchovy paste, harissa.

Produce: Russet potatoes, carrots, celery, limes, ginger, avocados, parsley, cilantro, scallions, jalapeños. Keeping chiles, aromatics and herbs on hand gives you instant access to intensely fresh flavors, even for — maybe especially for — the simplest dishes you cook.

Dairy: Plain full-fat yogurt, more intense cheeses (pecorino, feta), salted butter.

Freezer: Pancetta, artichoke hearts, homemade stock, homemade bread crumbs, fresh pasta, vegetables (cauliflower, broccoli, cut and peeled winter squash, chopped onions), cooked grains. Prepared ingredients like chopped onions and cooked grains speed your route to dinner.

Baking: Cake flour, whole-wheat flour, dark baking chocolate, vanilla beans, almond extract, powdered gelatin, molasses, light corn syrup, buttermilk powder, active dry yeast.

The Expert Pantry

For the cook who likes taking global flavors, new methods and viral recipes for a spin. Here, the chiles get hotter, the chocolates darker and the cheeses funkier. These ingredients are just a fraction of what’s out there, but by stocking them, you will be able to cook almost any recipe you come across and experiment with creating your own.

Spices: Hot smoked paprika (pimentón), sumac, cumin seeds, coriander seeds, flaky dried chiles (such as Aleppo, Urfa or Maras), dried whole chiles (like ancho and arból), marjoram, dukkah, baharat, shichimi. Whether you stock spice mixes like baharat (a mix of warm spices used in the Middle East) or shichimi (a Japanese blend of ground chiles and sesame seeds) will depend on the global flavors that most appeal to you.

Grains and starches: Short-grain rice, dried pastas (bucatini, mezzi rigatoni or farfalle), spelt, pearl barley.

Nuts and nut butters: Pine nuts, hazelnuts, pumpkin seeds (pepitas), pistachios. Toasted nuts like these (not as everyday as almond and peanuts) are good in salads and granola, on roasted fish, or just with olives for a classic pre-dinner snack.

Preserves and pickles: Pickled hot peppers, cornichons, kimchi, preserved lemons, roasted chiles, horseradish, caperberries, dried sausages such as saucisson sec and chorizo. The intense flavors of pickled and salted ingredients can be a great pick-me-up for mild dishes. In cooking, you can often substitute a bit of preserved lemon for regular lemon, or use the brine from cornichons as part of the liquid in a recipe.

Condiments and sauces: Gochujang, mango chutney, miso, wasabi, dark soy sauce, Chinese oyster sauce, Asian chili bean pastes.

Produce: Shallots, fresh mint, fresh rosemary, lemongrass, fresh Serrano and Thai bird chiles, fresh bay leaves.

Dairy: Ghee, crème fraîche, aged cheeses (Gruyère, blue cheese). Ghee (Indian-style clarified butter) and crème fraîche can reach much higher temperatures than butter, yogurt and sour cream without burning or breaking, so they are useful in cooking.

Freezer: Edamame, curry leaves, makrut lime leaves, merguez (spicy lamb sausages from North Africa). Fragrant leaves like makrut lime and curry (not the spice mix, but an Indian tree with scented leaves) are much more powerful in frozen form than dried.

Baking: Bread flour, pectin, almond flour, tapioca pearls, rose and orange flower waters, gelatin sheets, black cocoa, currants, fresh yeast, sparkling sugar, pearl sugar, candied citrus rinds

Best Practices

Once you have your ingredients, remember that cooking will always create change and disorder. Cans of tomatoes may never match, spices may never live in matching containers, and your hot sauce collection may always try to take over the condiment shelf. But here are a few final thoughts on how to keep your pantry well stocked and well organized enough to be truly useful.

ORGANIZING TIPS

Cooks with different styles need different systems. Some people store the jam with the dried fruits and maple syrup; others associate it with peanut butter, mustard and mayonnaise. The best logic is your own, and it may take some time to figure that out.

If you can’t see it, you’re probably not going to use it. A storage space with more shelving is the most efficient configuration for ingredients. Drawers or slide-out shelves also help tremendously with visibility.

Store everything you can in clear containers. Airtight plastic ones are best, and available in many shapes, sizes, and systems. Rectangular shapes make the best use of space.

Keep a roll of painter’s tape and some permanent markers in a kitchen drawer. It’ll help you make quick labels.

MAXIMIZING INGREDIENTS

Be realistic about your habits. It’s great to clean and trim a week’s worth of vegetables at once — but if you’re not going to do that, buy smaller quantities.

Buy ground spices in the smallest quantities you can find (except for spices you use regularly). Specialty companies will ship as little as an ounce, about 3 tablespoons. You’ll save space and produce better, brighter flavors in your food.

Buy fresh herbs. Dried herbs used to be a pantry essential, but most start out with very little flavor and lose it quickly in storage. (A couple of exceptions are dried oregano and dried thyme.) Pick up fresh herbs when you need them for a particular recipe; it’s a better investment of money and storage space.

Buy heavy, shelf-stable ingredients like boxed broth and canned tomatoes in bulk; better yet, order them online to save time and irritation. Almost any delivery service or website will offer a better price on these items than a brick-and-mortar store.

Cooked ingredients are much easier to use up than raw ones. Whether you steam, boil, pan-fry or roast, cook anything in your refrigerator that looks tired. You can always use it in a salad, a grain bowl or a pasta.

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rabbitcruiser · 7 months

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National Taco Day

Have a taco party with friends, go to a Mexican restaurant, or hit up a taco stand for one of the world’s most beloved and time-honored cuisines.

Tacos are the Mexican equivalent of a sandwich. Instead of bread, a hard or soft tortilla is wrapped or folded around a spicy filling. But, also, in essence, these little folded pockets of goodness are so much more than just a sandwich!

And this is the day to find out why. Because it’s National Taco Day!

History of National Taco Day

It is not known exactly when this tasty food originated, but tacos themselves seem to have been around for a long time. They were first referenced by their current name at the end of the 19th century, but the conquistador Cortez mentioned a meal prepared with tortillas as far back as 1520!

Back in those days, this would have been referring to a type of soft wheat or corn tortillas. Hard taco shells are a much more recent innovation. Of course, as Americans got their hands on this delicious food, it has evolved, morphed, and grown into something that is less of a food and more of an institution! And that’s why National Taco Day was created. To celebrate the grand institution of the taco.

While some people may find themselves celebrating this tasty Mexican dish every week on Taco Tuesday, this is a special National Taco Day that only comes around once a year. So get ready to celebrate and enjoy the beauty and flavor of the taco!

How to Celebrate National Taco Day

Enjoying National Taco Day is super easy with all kinds of options that involve making, eating and celebrating everything that has to do with the taco! Try these ideas out for inspiration:

Go Out to a Mexican Restaurant

And this isn’t referring to Taco Bell. On this day, it is important to find the most authentic, genuinely Mexican establishment possible. Preferably this will be a locally owned and operated restaurant, hopefully with a cook who truly has some Mexican roots!

The tacos at a truly authentic Mexican restaurant will be different from what might be found at an Americanized joint. These genuine tacos will be made with soft corn tortillas (not deep-fried or baked) that are filled with meat.

The meat options will typically be “pollo”, which is chicken, “pastor” which is pork, or “barbacoa” which is usually made with beef. No ground beef here! The meat will have been slow-cooked to perfection in spices that bring the flavor all throughout.

On top of the meat will be a selection of toppings, such as onions, cilantro, pico de gallo, or even sliced radishes or cucumbers. And they absolutely must be served with lime to be freshly squeezed over them just before eating. Delicious!

Throw a Taco Party with Friends

Taco day is often celebrated by having taco parties for friends. Of course, the main activity and one of these parties AND the food would all be the same thing: Tacos! Making them and eating them is all part of the fun.

There are many possible combinations when it comes to making tacos–whether at home alone or at a party. Start with a base filling of beef, chicken, fish, seafood, beans, or vegetables, and then mix and match preferred toppings.

For additional flavors, try a favorite combination of sour cream, guacamole, lettuce, chopped tomato, onion, salsa, pico de gallo and cheese for a tasty treat that’s great for sharing.

Try a Unique Take on Tacos

While most people have a basic idea of what a taco would normally be like, the sky’s the limit when it comes to getting creative with this form of cuisine! As long as it comes in a little pocket, almost anything can become a taco. Try out these unique taco recipes to insert a bit more pizazz into National Taco Day:

Hawaiian Huli Huli Chicken Tacos. Taking it from south of the border to over in the pacific, this fusion taco recipe is amazing. Huli Huli is a kind of chicken that is grilled over mesquite barbeque and basted with pineapple juice, soy sauce and fresh ginger. Add a salsa made from pineapple, mango and avocado, and this taco is absolutely to die for.

Shrimp Tacos with Mango Habanero Salsa. The heat of the habanero pepper combines with the fruity sweetness of the mango to create a balance that will bring tears to the eyes. Plus, simmering red onions in a bit of vinegar creates a pickled flavor that brings everything together.

Chicken Cabbage Potato Tacos with Apple Pico de Gallo. Another rather unique one, this one pulls in those random ingredients left in the kitchen and makes them into something absolutely wonderful.

Irish Guiness Tacos. Where would the Irish be without their beer? The pork in this taco is braised with Guiness, bringing out the deep flavors. Add a bit of lime zest and some crema, and this Irish/Mexican fusion is ready to go.

Finish Things Off with Dessert Tacos

Of course, there’s nothing wrong with adding a little sweetness to the end of a meal. People have used all kinds of different ingredients to morph this dish into something dessert-worthy.

Consider these delicious ideas for dessert tacos:

Apple Pie Tacos. Take an all-American dessert like Apple Pie and put it in a Mexican taco? Yes, please! Regular flour tortillas are deep fried into a taco shape and then dipped in a cinnamon sugar concoction. Fill them with apple pie filling and top with a scoop of vanilla or cinnamon ice cream.

Brown Butter Crepe Choco Tacos. Turn those crepes (made with browned butter) into taco shells by draping them over a taco rack. Allow to cool and fill them with all kinds of deliciousness, such as chocolate ice cream and nutella.

Sugar Cookie Fruit Tacos. Folded just slightly, large sugar cookies make the perfect “shell” for a dessert taco. Add chopped fruit, such as strawberries and kiwi, and top with sweetened whipped cream. This is a delightful summer treat!

Waffle Cone Choco Tacos. Make mini waffles into taco shapes instead of cones. Fill with homemade ice cream or frozen custard, and dip into chocolate. Freeze for 20-30 minutes before serving.

Find National Taco Day Discounts and Deals

Depending on the location, some Mexican themed restaurants may be putting out some special deals in honor of National Taco Day. Although they can change every year, here are some places that have offered deals for past National Taco Days:

Taco John’s. This American chain with more than 400 restaurants in 23 states, has been known to give away one free beef taco (crispy or soft shell) to those who have a coupon–which has been sent out on Twitter in previous years.

Del Taco. WIth more than 600 locations in the southern and western United States, this chain has been known to offer BOGO (Buy One, Get One Free) on various taco platters in celebration of the day.

On the Border. Sick of fast food? This chain offers sit-down service but still has been known to sponsor 50 cent tacos for National Taco Day.

Source

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ocdelecterble · 1 year

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Made 9 tacos, ate 9 tacos.

Pulled pork tacos

I used:

A tray of microwave pulled pork in au jus (I think it's Hormell. It's usually near the refrigerated chicken nuggets and pre-made ribs)

Fiesta blend cheese

Corn tortillas

Mango salsa

Chipotle chili powder (optional)

I had the meat and tortillas frozen because they were expiring, and I had lost my last container of salsa the night I got all the ingredients. So I had to defrost the tortillas in the microwave. Microwaved the meat according to package directions, and put the cheese and toppings onto the tortillas, and sprinkled with Chipotle. I baked it on a cookie sheet lined with foil. They definitely stuck, but I didn't have the energy to fry them in a pan. So they were messy but delicious. They got the job done. I ate them all. And I had some salsa left, so I made six more with just salsa and cheese. They're in the fridge for tomorrow.

I'm doing my best. I literally never have spoons anymore. I need a nap after just my morning pee. Hoping doctors will look into why, but getting a doctor has been a struggle. This should be a 2 spoon recipe, and it took 15. It also took me like 2 hours, for no reason. It took 8 for the meat, and 6 for the taco shells. Then 5 for Crisping them in the oven. Yet somehow... 😩

Really wish food stamps paid for restaurants.

#foodporn #dinner #food #pork #tacos #pork tacos #low spoons recipe #mango salsa #my recipe

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allwaysfull · 1 year

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Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade

#margaritville #Carlo Sernaglia #julia turshen #TOC #Jimmy Buffett

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abruzcadabra · 2 years

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My grocery list

I’m putting my grocery list in a blog post so that others can get a specific picture of how the things I buy help save me money and simplify my life. You may notice that some things are in odd categories-I’m not a nutritionist. Also, you’ll probably notice that there is very few premade items, mostly sauces. Hope it is somewhat interesting. There is a copy and paste-able list at the bottom. I have also written a blog post with recipes I commonly use these ingredients in.

Meat

I buy meats that have multiple uses. My regulars are: flank steak, chicken thighs, ground beef (80/20), eggs, and fish. I use flank steak because it is lean and a good cut, but still inexpensive. I like chicken thigh because they are less expensive and more moist than breasts, but just as versatile a protein. Ground beef is good for tacos, burgers, and adding to dishes. I like 80/20 because it isn’t too dry to cook on its own and it is cheaper. Eggs are a great source of easy protein and fairly inexpensive. The kind of fish I get depends on the prices. I always look at the prices so I know when there’s a deal. I don’t buy if there are no deals. I like fish, but it can be very pricey. Especially for meat I would recommend going to a Costco business center or Chef Store. I buy in bulk and portion it into reusable bags.

Veggies and fruits

Staples: Avocado, Banana, Tomato, Romaine, Apple (Fuji or Gala), Potato, Garlic, Onion, Brussel Sprouts, Asparagus, Broccoli (frozen), Peas (frozen), Corn (frozen)

Variable: Sweet potato, Blueberries, Grapes, Raspberries, Mango, Cauliflower, Zucchini, Spaghetti Squash, Mushrooms, Sweet Peppers, Carrots, Turnips

Seasonal/Occasional: Ginger, Cherries, Grapefruit, Watermelon, Artichoke, Celery, Pineapple

Spices

Spices accumulate over time and do not need to be purchased frequently. I will list them according to how important/versatile I think they are.

Staples: Cumin, Paprika, Thyme, Rosemary, Salt, Pepper, Cinnamon, Garlic Powder, Onion Powder

Good to have: Turmeric, Fennel, Nutmeg, Cloves, Chili Powder, Cayenne, Red Pepper, Parsley, Chives, Oregano, Sage, Montreal Steak Seasoning, Sesame Seeds

Used sparingly: Cardamom, Seasoned Salt

Carbs

I don’t eat wheat-it just disagrees with me. I substitute pastas with mung bean noodles. We eat a lot of tacos with corn tortillas. I occasionally use rice. I keep walnuts, pecans, almonds, cashews, peanuts (in-shell), and sunflower seeds on hand for snacking, adding to salads, and grinding up to make breadings.

Sauces

I have a lot of sauces since they keep well. Those include, but are probably not limited to: ketchup, mustard (deli, yellow, sometimes honey), mayo, soy, oyster, Worchester, A1, peanut, sweet chili, tapatio, crystal, lemon juice, lime juice, teriyaki, BBQ, jelly, peanut butter, maple syrup, vanilla flavoring,

Oils and vinegar

Avocado oil for high heat, olive oil for not so hot, coconut oil, lard for seasoning the cast iron, balsamic (which I also make a glaze from), apple cider vinegar. I keep white vinegar under the sink for cleaning and crafts.

Dairy

Heavy whipping cream is delicious and can be used in anything calling for milk-watered down if necessary, but milk cannot be whipped. Occasionally fancy cheese for cheese and meats date nights. Dried non-fat milk. Sour cream. Greek yogurt-plain or honey flavor. Butter.

Canned/jarred

Soups, tuna, spam (for musubi), beans (black and refried), enchilada sauce, spaghetti sauce, artichoke hearts, pickles, jalapenos, olives (black and green/Kalamata)

Other

Corn starch, baking soda, baking powder, cocoa powder, chocolate chips, bouillon, tortilla chips, salsa

I just replace these things as they run out. It is a diverse enough list to make many recipes, but small enough that it isn’t too costly nor strenuous to maintain. As I run out of things, I add it to my list. When the list is long enough, or has items that are of greater importance, I go shopping.

Just Lists

Staples:

flank steak, chicken thighs, ground beef (80/20), eggs, fish, Avocado, Banana, Tomato, Romaine, Apple (Fuji or Gala), Potato, Garlic, Onion, Brussel Sprouts, Asparagus, Broccoli (frozen), Peas (frozen), Corn (frozen), Cumin, Paprika, Thyme, Rosemary, Salt, Pepper, Cinnamon, Garlic Powder, Onion Powder, corn tortillas, mung bean noodles, rice, walnuts, pecans, almonds, sunflower seeds, ketchup, mustards, mayo, soy, tapatio, lemon juice, lime juice, teriyaki, BBQ, jelly, peanut butter, avocado oil, olive oil, apple cider vinegar, heavy whipping cream, sour cream, butter, tuna, beans, enchilada sauce, spaghetti sauce, pickles, jalapenos, olives, corn starch, baking soda, bouillon, tortilla chips

Extras:

Sweet potato, Blueberries, Grapes, Raspberries, Mango, Cauliflower, Zucchini, Spaghetti Squash, Mushrooms, Sweet Peppers, Carrots, Turnips, Turmeric, Fennel, Nutmeg, Cloves, Chili Powder, Cayenne, Red Pepper, Parsley, Chives, Oregano, Sage, Montreal Steak Seasoning, Sesame Seeds, cashews, peanuts, oyster sauce, Worchester, A1, peanut sauce, sweet chili sauce, crystal hot sauce, maple syrup, vanilla flavor, coconut oil, balsamic vinegar, dried non-fat milk, Greek yogurt, canned soups, spam, artichoke hearts, salsa

#grocery list #eat healthy #grocery store ideas #grocery store tips #grocery tips #food lists

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mikkelsenlin00 · 2 months

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Satisfy Your Wanderlust and Hunger with These Delicious Global Recipes

Food has actually always been a way for people to connect and experience various cultures. Whether it's trying a new meal at a regional restaurant or cooking a traditional recipe in your home, food allows us to check out the world without leaving our cooking area. The happiness of attempting new dishes and flavors is unparalleled, as it opens our palate to an entire new world of possibilities.

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Italian Delights: Pasta, Pizza, and More Italian cuisine is known for its simplicity and use of fresh active ingredients. The history of Italian cuisine go back centuries, with each region having its own special dishes and tastes. From the pasta dishes of the south to the hearty stews of the north, Italian cuisine provides something for everyone. Some popular Italian dishes include pasta carbonara, margherita pizza, and tiramisu. These meals are made with simple ingredients like pasta, tomatoes, cheese, and eggs, but the mix of flavors is what makes them genuinely unique. To make genuine Italian dishes at home, it is necessary to use premium active ingredients and follow traditional recipes. Fresh herbs like basil and oregano are important for adding flavor, along with excellent quality olive oil. Enliven Your Life: Indian Cuisine Indian cuisine is understood for its strong flavors and usage of spices. With its diverse local cuisines, Indian food offers a wide array of dishes to explore. From the abundant curries of the north to the spicy seafood meals of the south, Indian food is a feast for the senses. Some popular Indian spices include turmeric, cumin, coriander, and cardamom. These spices not only add taste to meals however likewise have numerous health advantages. Turmeric, for example, has anti-inflammatory homes and is often used in traditional Ayurvedic medication. Timeless Indian meals like curry and biryani are made with a combination of spices and aromatics like onions, garlic, and ginger. To make these meals in your home, it is necessary to toast the spices before adding them to the meal, as this assists to release their flavors. It's likewise crucial to utilize fresh components and cook the meal slowly to permit the flavors to develop. Savor the Flavors of Thailand Thai cuisine is known for its balance of sweet, sour, salted, and spicy flavors. With its vibrant meals and fresh active ingredients, Thai food is a favorite amongst food fans around the globe. Some popular Thai dishes consist of pad Thai, green curry, and mango sticky rice. These dishes are made with ingredients like lemongrass, fish sauce, and coconut milk, which provide their distinct tastes. To cook with Thai active ingredients, it is necessary to source them from Asian supermarket or online merchants. Fresh herbs like cilantro and Thai basil are likewise essential for including flavor to Thai dishes. From Tacos to Tamales: Mexican Food to Crave Mexican cuisine is a blend of indigenous and European flavors, resulting in a rich and diverse culinary custom. From the street food stalls of Mexico City to the conventional recipes passed down through generations, Mexican food is a celebration of flavor and tradition. Some popular Mexican dishes consist of tacos, enchiladas, and guacamole. These meals are made with components like corn tortillas, tomatoes, avocados, and chili peppers. To make homemade tortillas, it is very important to utilize masa harina (corn flour) and follow conventional strategies for shaping and cooking them. Salsas are likewise an important part of Mexican food, and making them at home permits you to personalize the flavors to your liking. French Cuisine: Classic Dishes and Modern Twists French food is known for its beauty and elegance. From traditional meals like coq au vin to modern twists on French cuisine like fusion dishes and molecular gastronomy, French food is a celebration of method and flavor. Some classic French meals include coq au vin, ratatouille, and cr me br l e. These meals are made with active ingredients like chicken, tomatoes, eggplant, and cream. To make these dishes in the house, it is essential to utilize high-quality components and follow traditional methods. French cooking typically includes slow cooking and layering of tastes, so persistence is crucial. Discover the Richness of Middle Eastern Food Middle Eastern cuisine is a blend of tastes from the Mediterranean, North Africa, and the Arabian Peninsula. With its usage of spices and fresh ingredients, Middle Eastern food is a pleasure for the senses. Some popular Middle Eastern dishes include hummus, falafel, and shawarma. These meals are made with active ingredients like chickpeas, tahini, and lamb. To prepare with Middle Eastern spices like sumac and za'atar, it is essential to source them from specialty stores or online retailers. Fresh herbs like parsley and mint are likewise vital for adding taste to Middle Eastern meals. Japanese Delicacies: Sushi, Ramen, and More Japanese cuisine is known for its accuracy and artistry. From sushi to ramen to tempura, Japanese food is a celebration of simpleness and balance. Some popular Japanese dishes include sushi, ramen, and tempura. These meals are made with active ingredients like rice, fish, noodles, and vegetables. To make homemade sushi, it's important to utilize top quality fish and follow standard methods for rolling the sushi. Making ramen broth from scratch can be lengthy but is well worth the effort for the rich flavors it imparts. South American Specializeds: Empanadas, Arepas, and More South American food is a combination of indigenous and European tastes. From empanadas to arepas to ceviche, South American food is a celebration of custom and taste. Some popular South American meals include empanadas, arepas, and ceviche. These meals are made with ingredients like cornmeal, beef, fish, and citrus. To make homemade empanada dough, it's important to use masa harina (corn flour) and follow standard techniques for shaping and cooking them. Fillings can vary from area to region, but common components consist of beef, cheese, and vegetables. African Pleasures: Spicy Stews and Savory Snacks African food is as diverse as the continent itself. From spicy stews to mouthwatering snacks, African food is a celebration of taste and tradition. unofficial studio ghibli cookbook include jollof rice, tagine, and injera. These dishes are made with ingredients like rice, meat, vegetables, and spices. African spices like berbere and harissa include depth and complexity to dishes. To cook with these spices, it is very important to source them from specialty stores or online sellers. Fresh herbs like cilantro and mint are likewise necessary for including taste to African meals. Bringing the World to Your Kitchen area Checking out different cuisines enables us to experience the richness of various cultures. By attempting new dishes and flavors, we can expand our culinary horizons and find new favorites. Cooking worldwide food at home not just permits us to recreate our preferred meals however likewise gives us a much deeper understanding of the culture behind the food. When sourcing ingredients for worldwide recipes, it is very important to discover specialty shops or online sellers that carry genuine items. This guarantees that you are using the greatest quality ingredients and getting the most authentic tastes. Purchasing devices like a good chef's knife or a mortar and pestle can likewise improve your cooking experience. Why not step out of your comfort zone and attempt something brand-new? Whether it's making homemade pasta from scratch or try out spices in a curry, checking out different foods is a journey that will improve your life and your taste. Get your apron, turn on some music, and let the flavors of the world transportation you to far-off places.

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dailyclawen · 3 months

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Black Bean Mango Salsa Recipe

This salsa with black beans, corn, tomatoes, bell peppers, red onion, jalapeno pepper, and mango makes a perfect summer appetizer.

#tomatoes #salsa #black bean mango salsa #appetizer #black bean mango

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sahsashas · 4 months

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Tortilla Sundae With Minted Mango Salsa Recipe This tortilla sundae is served with a mango-strawberry-apple 'salsa.' The base is a corn tortilla fried in oil and sprinkled with cinnamon sugar. The sweet tortilla shells can be fried the day before serving, as long as they are wrapped in foil or stored in a tin. Keeping color in mind, you can substitute other fruits in the salsa.

#oil #tortilla sundae #mango salsa #tortilla #cinnamon sugar #corn tortilla

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garvillocom · 5 months

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The Carolina Reaper currently holds the Guinness World Record for the hottest pepper in the world. With a heat rating over 2 million Scoville units, the Carolina Reaper can pack quite a punch. This fiery pepper isn’t for the faint of heart, but daring cooks who can handle the heat are discovering amazing ways to use Carolina Reapers in recipes. This guide covers everything you need to know about cooking with Carolina Reapers to bring the right amount of heat and flavor to your dishes. Introduction to the Carolina Reaper Pepper The Carolina Reaper is an extremely hot hybrid pepper first bred by Ed Currie of South Carolina. It surpassed the previous record holder for hottest pepper, the Trinidad Scorpion Butch T, in 2011. The Guinness World Records officially declared the Carolina Reaper the hottest pepper in 2013 based on its average heat level of 1.6 million Scoville units. Some individual Carolina Reaper specimens have measured over 2.2 million Scoville units. To put that in perspective, a jalapeño pepper only ranges from 2,500 to 8,000 units on the Scoville scale. The Carolina Reaper heat makes jalapeños taste mild in comparison. So why would anyone want to cook with the Carolina Reaper and other super hot chili peppers? For chili-heads and fans of spicy cuisine, these peppers add an extreme heat kick and unique flavor to dishes. A small amount of Carolina Reaper goes a very long way. When handling Carolina Reapers, caution is key. Use gloves and avoid touching your eyes or face afterwards. The burn can linger for hours. It’s also wise to avoid breathing in vapors while cooking. How to Choose and Prepare Carolina Reapers When shopping for Carolina Reapers, look for peppers that have a bright red color and smooth, shiny skin. Avoid any with bruises, shriveling, or soft spots. The pepper's tail-like stem should still be intact. For less heat, remove the seeds and white inner ribs before cooking. This is where most of the capsaicin that causes the extreme heat is concentrated. It’s best to wear disposable gloves whenever preparing Carolina Reapers to keep the oils off your skin. Thoroughly wash hands, utensils, and cutting boards afterward. Take care not inhale fumes from the raw peppers as well. Once prepped, Carolina Reapers can be chopped or sliced to release more heat. Mince the peppers very finely to distribute the spice evenly throughout a dish. Using Carolina Reapers in Recipes A little bit of Carolina Reaper goes a very long way due to the extreme concentration of capsaicin. Use small amounts combined with other ingredients to add intense spice that enhances flavor. Here are some ways to cook with Carolina Reapers: Sauces and salsas: Add 1-2 finely chopped peppers to tomato or mango salsa. Mix with hot sauce for an extra kick. Marinades and rubs: Blend a few peppers into Asian marinades, taco seasoning, or dry rubs for grilled meats. Soups and stews: Add Carolina Reaper sauce or a couple fresh chopped peppers to chili, gumbo, curry dishes, etc. Eggs: Make spicy scrambled eggs or omelets by adding a few thin slices of pepper. Roasted vegetables: Toss chopped peppers in oil and roast with veggies like cauliflower or sweet potatoes. Snacks: Use Carolina Reaper powder to coat and spice up nuts, popcorn, or corn chips. Start with a small amount of Carolina Reaper and adjust the quantity as desired. Combining with citrusy, sweet, or fatty ingredients can help offset the intense burn. Spicy Carolina Reaper Recipes to Try Ready to put your taste buds to the test? Here are some fiery recipes that highlight the Carolina Reaper's extreme heat: Carolina Reaper Salsa Ingredients: 2 medium tomatoes, diced 1/2 white onion, diced 1-2 Carolina Reaper peppers, minced 1 jalapeño, seeded and minced Juice of 1 lime Small bunch cilantro, chopped Salt to taste Directions: Combine all ingredients in a bowl and mix well. Allow to sit for 30 minutes for flavors to meld before serving with tortilla chips.

Carolina Reaper Jerk Chicken Ingredients: 3 lbs chicken thighs and drumsticks 2 tbsp Carolina Reaper hot sauce 1 tsp allspice 1 tsp dried thyme 2 cloves garlic, minced 2 tbsp brown sugar 2 tbsp olive oil Juice of 1 lime Salt and pepper to taste Directions: Combine all ingredients except chicken to make a marinade. Pour over chicken and refrigerate 4-6 hours. Grill chicken until cooked through, basting with extra marinade. Carolina Reaper Roasted Cauliflower Ingredients: 1 head cauliflower, cut into florets 2 tbsp olive oil 1-2 Carolina Reapers, thinly sliced 1 tsp cumin Salt and pepper to taste Directions: Toss cauliflower florets with oil. Spread on a baking sheet and top with peppers and cumin. Roast at 400°F for 20 minutes until browned. Tips for Handling the Carolina Reaper's Heat The Carolina Reaper earns its world record for hottest pepper! Follow these tips to safely handle the extreme heat: Use very small amounts at first until you know your tolerance. Remove seeds and ribs to reduce heat levels. Combine with cool, creamy ingredients like yogurt or avocado. Have bread, rice, or milk on hand to calm the burn. Avoid touching your eyes while cooking and wash hands thoroughly. Wear gloves when handling. With proper precautions, you can safely add just the right Carolina Reaper heat to your cooking. Gradually increase the quantity as you become accustomed to the spice level. Continue Your Exploration of the Carolina Reaper Pepper The Carolina Reaper can transform your cooking when handled with care. Start slowly and add just a pinch at a time to gauge your individual spice preferences. For more Carolina Reaper inspiration, check out these additional resources: PuckerButt Pepper Company for growing tips and recipes from the Reaper breeder himself. "Cooking with the World's Hottest Peppers" cookbook by Marble Creek Farm. "The Carolina Reaper Manual" by Ed Currie to learn more about the pepper's origins and heat science. With its fruity, tropical flavor and extreme spice, the Carolina Reaper stands in a league of its own. Are you ready to unleash this fiery superhot pepper into your kitchen?

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lookbook-mademoiselleplume · 5 months

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Street Taco with Mango Salsa Recipe For a filling vegetarian meal, top fresh mango salsa and feta cheese on street tacos stuffed with tofu, freekeh, and vegetables. 3/4 lemon juiced, 1 cup freekeh, 2.5 cups water, 2 tomatoes chopped, 1 tablespoon white sugar, 10 corn tortillas warmed, 1 can black beans rinsed and drained, 1/2 onion chopped, 1/2 teaspoon chili powder, 1/2 green bell pepper diced, 1 pinch salt, 1 pinch oregano, 1/4 cup chopped fresh cilantro or to taste, 1/4 mango chopped or more to taste, 3/4 lime juiced, 10 tablespoons plain yogurt or to taste, 10 tablespoons crumbled feta cheese or to taste, 1/4 teaspoon ground coriander, 1/4 teaspoon ground paprika, 1/2 package sliced fresh mushrooms, 1/4 cup chopped fresh basil or to taste, 1 tablespoon diced serrano chile pepper, 1 teaspoon white sugar, 2 tablespoons olive oil, 1/2 package tofu sliced, 1 can corn, 4 cloves garlic minced, 1/4 lemon juiced, 1/4 lime juiced, salt to taste, 1 teaspoon ground cumin, 1 tablespoon olive oil

#tofu #meat #mango salsa #variety #street taco #husband #juice

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elirey88 · 6 months

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Recipe for Mango Chicken Meal Prep Bowls These meal prep bowls, which are ready in less than an hour, promise a lot of delicious, filling lunches of grilled chicken and rice topped with coconut, mango sauce, corn salsa, and avocado.

#mango #mango marinade #lime juice #lunches #chicken meal prep bowls #basmati rice

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bagradbadalian · 6 months

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Recipe for Lime Shrimp Tacos with Mango Salsa Small shrimp are seasoned with lots of lime juice and paired with a fresh mango-avocado salsa in these quick and easy tacos ready in 30 minutes. 3 cloves garlic minced, 1 green chile pepper diced, 2 tomatoes diced, 1 teaspoon white sugar, 12 warm corn tortillas or as needed, 1/4 cup tequila, 1 tablespoon olive oil or to taste, 1 mango diced, salt to taste, 1/2 green bell pepper diced, 3 tablespoons lime juice, 2 cups chopped fresh cilantro, 1 avocado diced, 1 pound cooked small shrimp

#mango salsa #oil #shrimp tacos #flavors #cuisine

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rabbitcruiser · 2 years

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National Taco Day

Have a taco party with friends, go to a Mexican restaurant, or hit up a taco stand for one of the world’s most beloved and time-honored cuisines.

And this is the day to find out why. Because it’s National Taco Day!

History of National Taco Day

How to Celebrate National Taco Day

Enjoying National Taco Day is super easy with all kinds of options that involve making, eating and celebrating everything that has to do with the taco! Try these ideas out for inspiration:

Go Out to a Mexican Restaurant

Throw a Taco Party with Friends

For additional flavors, try a favorite combination of sour cream, guacamole, lettuce, chopped tomato, onion, salsa, pico de gallo and cheese for a tasty treat that’s great for sharing.

Try a Unique Take on Tacos

Chicken Cabbage Potato Tacos with Apple Pico de Gallo. Another rather unique one, this one pulls in those random ingredients left in the kitchen and makes them into something absolutely wonderful.

Finish Things Off with Dessert Tacos

Of course, there’s nothing wrong with adding a little sweetness to the end of a meal. People have used all kinds of different ingredients to morph this dish into something dessert-worthy.

Consider these delicious ideas for dessert tacos:

Waffle Cone Choco Tacos. Make mini waffles into taco shapes instead of cones. Fill with homemade ice cream or frozen custard, and dip into chocolate. Freeze for 20-30 minutes before serving.

Find National Taco Day Discounts and Deals

Del Taco. WIth more than 600 locations in the southern and western United States, this chain has been known to offer BOGO (Buy One, Get One Free) on various taco platters in celebration of the day.

On the Border. Sick of fast food? This chain offers sit-down service but still has been known to sponsor 50 cent tacos for National Taco Day.

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