The Essential Pantry: Streamline Your Ingredients, Simplify Your Meals - Hardcover

Green, Maggie

Hardcover

ISBN 10: 1684350425 ISBN 13: 9781684350421

Verlag: RED LIGHTNING BOOKS, 2018

Inhaltsangabe

For many of us, it can be a challenge to find the time, money, and ingredients to enjoy preparing a meal. Imagine a cookbook where you didn't have to shop for expensive ingredients and the meals were easy and delicious. A cookbook where you knew you had everything needed to prepare quick and amazing recipes. Wouldn't this change the way you think and feel about cooking?

Enter The Essential Pantry, the indispensable resource for cooks who want everyday recipes right at their fingertips, without the fuss of an extended shopping trip. Food and nutrition expert Maggie Green reveals the secret to her miraculous meal preparation routine. By bringing together a few fresh ingredients like meat, dairy, and produce with Green's comprehensive list of easy-to-find, pantry-safe foods, you can prepare delicious recipes on time and within budget—without running to the store halfway through. Packed with amazing recipes like Greek-style green beans, zucchini and carrot pancakes, 10-minute flatbread pizza, spicy chicken asiago pasta, grilled pork chops with brown sugar brine, and Indian-spiced meatballs, The Essential Pantry will revolutionize the way you think and feel about cooking.

Über diesen Titel

Über die Autorinnen und Autoren

Maggie Green is a professionally trained chef, a food and nutrition expert, and a registered and licensed dietitian. After a career in clinical dietetics and food service management, Green opened the Green Apron Company, which specializes in culinary nutrition, food and nutrition writing, and recipe and cookbook development. She is author of Tasting Kentucky: Favorite Recipes from the Bluegrass State and The Kentucky Fresh Cookbook and editor of BakeWise and Joy of Cooking. Green lives in Ft. Wright, Kentucky, with her husband, their three children, and a shaggy dog also named Maggie.

Maggie Green is a professionally trained chef, a food and nutrition expert, and a registered and licensed dietitian. After a career in clinical dietetics and food service management, Green opened the Green Apron Company, which specializes in culinary nutrition, food and nutrition writing, and recipe and cookbook development. She is author of Tasting Kentucky: Favorite Recipes from the Bluegrass State and The Kentucky Fresh Cookbook and editor of BakeWise and Joy of Cooking. Green lives in Ft. Wright, Kentucky, with her husband, their three children, and a shaggy dog also named Maggie.

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The Essential Pantry

Streamline Your Ingredients, Simplify Your Meals

By Maggie Green

Indiana University Press

Copyright © 2018 Maggie Green
All rights reserved.

ISBN: 978-1-68435-042-1

Contents

Acknowledgments, viii, 
Introduction, 1, 
The Essential Pantry Concept, 5, 
Sips and Small Plates, 12, 
Sauces, 32, 
Salads, 68, 
Sides, 84, 
Suppers and Savory Bowls, 100, 
Cooking Equipment List, 145, 
Index, 147, 

CHAPTER 1

Sips and Small Plates

It's hard to write a cookbook without a few recipes for foods that are served outside of a traditional meal. Drinks, dips, spreads, and pickles create the foundation of this chapter featuring green tomatoes, bacon, potatoes, cheese, and pickled vegetables. Plus, when my extended family gets together, someone always brings something to snack on before we "eat," and many of these recipes fit the bill perfectly for a gathering. To be prepared for unexpected guests or parties, stock the refrigerator with a dip or some homemade pickles so you're always ready for a snack or to entertain. Several of these recipes could be served instead of a big meal, such as Pickled Shrimp, Oven-Fried Potato Nachos, Panko-Crusted Fried Green Tomatoes, and Poutine with Bacon Milk Gravy. Dishes can also be served family style and shared, creating a more casual approach to a meal.

Recipes

Cucumber Mint Refresher
Green Goddess Dip
Refrigerator Pickles
Pickled Shrimp
Oven-Fried Potato Nachos
Panko-Crusted Fried Green Tomatoes
Cajun Crab Dip
Poutine with Bacon Milk Gravy
Jalapeño Pimiento Cheese
Candied Bacon

Cucumber Mint Refresher

Makes about 2 cups syrup

The base for this homemade drink is modeled after a traditional Iranian sweet and sour syrup called Sekanjabin.

Ingredients:

1 cup sugar
2 cups water
2 cups mint leaves
2 cups grated cucumber
(from 1 large cucumber, peeled, seeded)
½ cup apple cider vinegar
1 liter club soda

Directions:

In a saucepan bring the sugar, water, and mint to a gentle boil. Stir to dissolve the sugar. Remove from heat and stir in the grated cucumber and vinegar. Let steep for one hour.

Using a wire-mesh strainer, strain the syrup into a jar.

To make the drink, fill a tall glass with ice. Pour 2 tablespoons of syrup over the ice and add 12 ounces club soda. Mix well.

Green Goddess Dip

Makes about 1 ½ cups

Named after the famous salad dressing created at the Palace Hotel in San Francisco for the star of the play, the Green Goddess, this dip uses an avocado and fresh herbs. It is especially nice served with Zucchini and Carrot Pancakes, page 98, or sliced fresh veggies such as zucchini, yellow squash, red pepper strips, or whole green beans. The green color is brightest right after it's made, so plan accordingly to show off its greenness! It's good to smash the garlic clove before processing. It chops up better.

Ingredients:

1 avocado, peeled and pitted
½ cup mayonnaise
1 clove garlic, smashed
2 tablespoons lemon juice (from about 1 lemon)
¼ cup chopped green onion
½ cup flat-leaf Italian parsley
½ cup fresh basil leaves
¼ teaspoon kosher salt
Freshly ground black pepper

Directions:

Combine all ingredients in a blender or food processor until smooth. Store refrigerated.

Refrigerator Pickles

Makes 1 quart

You may think this recipe isn't for you or is "out of reach" if you don't have a garden, a canner, or all day to spend in the kitchen. Designed specifically with those barriers in mind, this recipe makes exactly one quart of pickled vegetables and is probably one of the easiest things you could ever make. With that in mind, I hope this changes the way you think and feel about making a quart of homemade pickles at a time. All of the ingredients for the pickle brine are found in your pantry, so all you have to do is chop up four cups of vegetables, heat the brine, and pour the brine over the vegetables. The recipe can be easily doubled. Two suggested veggie mixes are listed below, although you can use any combination of vegetables. No matter what vegetables you use, you need four cups of prepared vegetables. Other ideas are cauliflower and carrot (see below), zucchini spears, red pepper strips, onion chunks, or whole green beans.

Pickle vinegar brine ingredients:

½ cup apple cider vinegar
1 ¾ cup water
2 tablespoons sugar
2 tablespoons kosher salt
½ teaspoon red pepper flakes or
black peppercorns

Directions:

Thoroughly wash and air-dry the jar and lids. Fill the jar with boiling water. Place the lids in a shallow bowl and cover them with boiling water to sterilize. Pour out the hot water and let air dry.

In a saucepan over medium heat, combine the vinegar, water, sugar, salt, and red or black pepper just until it starts to boil. Stir to dissolve salt and sugar. Turn off the heat. Meanwhile, prepare the vegetables. If using fresh dill, place the dill sprig in the jar first and then arrange the vegetables so that the dill is pressed up against the side of the jar. Tightly pack the jar with the vegetables, crushed garlic, and any herbs as described.

Pour the brine into the jar using a clean funnel. The level of the vinegar should come to the top of the jar and cover all the vegetables. Close the jar with the lid and wipe off the outside of the jar. Let stand on the kitchen counter until cooled to room temperature for about 1 hour. Refrigerate for at least 24 hours for best flavor. Can be stored in the refrigerator for up to 2 weeks, if they last that long.

Cauliflower and carrot mix

4 cloves garlic, peeled and crushed
2 cups cauliflower florets
1 cup sliced carrot or carrot sticks
¼ large red onion, peeled and cut into
slices or chunks
1 large sprig fresh dill

Red onion and cucumber mix

3 cups cucumber chunks or spears
1 cup thin red onion slices
(from 1 medium onion)
4 cloves garlic, peeled and crushed
1 large sprig fresh dill

Pickled Shrimp

Serves 6

If you've never pickled shrimp before, you need to give it a try. It's a refreshing change from shrimp cocktail and easy to make in a double batch for a party.

Ingredients:

1 pound large (21-25 count) shrimp, peeled and deveined 6 cups water 2 ½ teaspoons kosher salt, divided ½ medium red onion, peeled and thinly sliced ¼ cup capers 2 tablespoons lemon juice (from about 1 lemon) ¼ cup apple cider vinegar ¼ cup olive oil 2 tablespoons water 2 cloves garlic, minced ½ teaspoon red pepper flakes

Directions:

In a saucepan bring 6 cups water to a boil. Add 2 teaspoons salt and stir. Stir in the shrimp and cook until pink, about 3 minutes. Drain and let cool.

Meanwhile, in a bowl mix the onion, capers, lemon juice, vinegar, olive oil, 2 tablespoons water, garlic, the remaining ½ teaspoon salt, and red pepper flakes. Add the shrimp and refrigerate overnight. Serve chilled.

Capers

The small, unopened buds of a caper bush, capers vary in size from that of a small green pea to a large olive. They are sold in a supermarket near the pickles, olives, or chutneys. For this book I use the smallest size of caper, also known as...

Details zur Ausgabe

• Verlag: RED LIGHTNING BOOKS
• Erscheinungsdatum: 2018
• Sprache: Englisch
• ISBN 10: 1684350425
• ISBN 13: 9781684350421
• Einband: Gebundene Ausgabe
• Anzahl der Seiten: 168
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Nicht verfügbar