The Well-Stocked Pantry (work-in-progress)

I wanted to give you an idea what a versatile pantry might have in it--what my pantry always has in it. Staples, long-storing items, things I keep refrigerated or frozen, and some cool ingredients it's always handy to keep around. These will help on those nights when you've just walked in, everyone's hungry, and you've made no plans..you know, every night!
Roasted Red Peppers--wonderful on sandwiches, pizza, in pasta
Dijon mustard
Worcestershire sauce and Montreal steak seasoning blend--a must for grilling steaks
Starches--long-grain white rice, arborio rice for risotto jasmine if you like a fluffy pilaf, pastas in all shapes and lengths (preferably a whole-grain blend or whole-wheat), at least one type of potato, quinoa (in fridge), instant rice bags (I have been guilty of using these from time to time)
White and red wines--recommended, Sauvignon Blanc and Cabernet Sauvignon, both drinkable
balsamic vinegar, red wine vinegar, champagne vinegar, sweet Marsala wine
Panko bread crumbs, regular bread crumbs
Canned tomatoes, tomato paste, canned or boxed broth or stock, canned light coconut milk, canned crushed or chunk pineapple in juice, canned beans of all kinds...jumping to the freezer...frozen peas and corn--my kids eat these as-is, which is amazing to me, but whatever works!--frozen microwaveable veggies--favorite--Green Giant Immunity boost--toss it with whole-grain pasta and parmesan and you have dinner. Frozen chicken tenders or other meats--I'm not too into frozen meats myself. Maybe meatballs, that's about it. I'll do frozen mini-pizzas for the kids, from trader Joe's. Nuts of all kinds are kept here--walnut, pine nut, almond...

Eat this, it will give you X-Ray vision

Have you ever heard of Quinoa? In case you haven't, it's pronounced, "keen-wah." It's an ancient grain originally from South America, and is considered a "superfood".
The thing I really appreciate about it is the fact that it's a whole grain. It does as much good for your body as brown rice or any other grain--but takes only minutes to cook, and is much easier to digest. It cooks in the same style and timeframe as white rice--and has just as many delicious variations. Quinoa is also a complete protein by itself--no legume needed to complete it, and no meat or animal products necessary, which is really good for vegetarians. I'm still introducing it and hoping my kids will take to it, but new foods take time. I love it, it has a wonderful flavor--nutty, and a bit al dente as long as you don't overcook it.
Tonight I made a very basic Quinoa Pilaf that took no time at all.

Quinoa Pilaf
1 cup quinoa, rinsed and drained
1 1/2 cups low-sodium chicken or vegetable stock
1/2 cup water
1/2 cup aromatic vegetables(chopped onion, diced red bell pepper, finely grated carrot, celery, garlic) of your choice
2 tbsp olive oil
salt and pepper
parsley and/or parmesan cheese to taste
Sweat vegetables in oil with salt and pepper for 5-7 minutes, til soft. Add quinoa, stir to coat, cook one minute. Add liquid, bring to boil, reduce to bare simmer, cover and cook about 20 minutes, til liquid is evaporated and grains are tender and split. Garnish with fresh herbs and a sprinkling of parmesan if desired. Serves 6 generously.
Nutrition Info--Calories per serving: 148 Fat Grams 6.2 Protein 4 g Fiber 2g Carbs 19g

Fat Chicken and Noodles

I know, it's a funny name--and I wish I could remember where it came from. This recipe is older than me, and it's been around in my family as long as I can remember. I like to make it for my husband and kids once in awhile--more often now that I have a pasta roller. My great-grandmother never would have bothered--she used to roll out the stiff dough with just a rolling pin, and how she managed to do it up until she passed away at 90 I'll never know. The trick to this dish isn't so much in the noodle or stock recipe--it's the technique. First you make your noodles--I use a food processor and a roller--then you roll them up into logs and cut them with a knife, nice and thick. Then, instead of cooking them in water, you use a rich homemade stock--and use just enough of it to cover the noodles. Throw everything you know about pasta away for this one--it sounds unusual, but it's so delicious. Comfort food to the max. I hadn't had it in years, and honestly never loved it like my sister did, but I started craving it when I was pregnant last year. I've really come to enjoy it after a few small changes to her original recipe.

Basic Pasta Dough--Bon Appetit
2 cups flour--I use half AP, half white wheat
2 eggs mixed with 1/4 cup water
2 tsp kosher salt, a few grinds black pepper
3/4 tsp herbes de provence

Add dry ingredients to workbowl of food processor. With motor running, pour in eggs and water. Keep it running until the dough comes together in a big ball--if it won't, add a few more tablespoons of water, one at a time. Process a minute after it has become a ball, then turn onto a floured board. Knead a few minutes, adding flour to keep it from sticking, then wrap in plastic wrap and let rest 10-15 minutes.
Roll out dough on thickest setting of pasta machine 5-10 times, keeping dough well-floured. Adjust to second-thickest, and run through 5-10 times. Flour each side, and roll into logs. Cut into 1/2 inch thick noodles. (At this point you can let them dry or cook them right away.)
Boil 3-4 cups good chicken stock, preferably homemade--if using canned, start with more, and let it reduce for about 20 minutes with an onion, a carrot, and some fresh herbs and peppercorns in the pot. Drop noodles in, and stir them around as they cook, about 3-5 minutes. They will swell and soak up the stock, and the flour will make a thin gravy. With a pasta fork, remove noodles to bowl, and if you wish to thicken the stock, stir in a little buerre manie--room temperature butter that has been kneaded with flour--and bring back to boil til thickened. My grandma always used to serve these with mashed potatoes...a sea of beige food...but being more health-conscious these days, I prefer a salad and a side of steamed veggies! Also, if you have made your own stock from a rotisserie chicken, chop up the chicken meat and mix it in--it's wonderful that way.

PS--If you have a big family or big appetites, I'd double or triple the dough recipe and stock amounts. It doesn't make very much--me and my two toddlers can happily finish one batch, so I have another batch waiting for Officer Jones when he gets home later.