First things first, check out this article from today's New York Times... http://www.nytimes.com/2011/01/02/weekinreview/02bittman.html . It discusses the ease and benefits of cooking and how three easy recipes can present seemingly endless possibilities. Check it out, see what you think.
On to the soul of this posting, every cooks best friend, their go-to pantry items. Now I consider my pantry to be any item I have on hand 99% of the time, even if it doesn't technically live in the "pantry", but making sure you have your staples available will allow whipping up some dinner at the end of a long day a snap. So what, may you ask, should a pantry have?
Starting with the cupboard, I always have: Olive oil, canola or vegetable oil, cooking spray, kosher salt, pepper, honey, sriracha ( an asian red pepper sauce. Adds a touch of heat without the vinegar-y bite of Franks or Tabasco sauces), vinegar (I like red wine and apple vinegars), instant brown rice (any rice is fine, but I find my selection to be healthy and quick), a loaf of bread, whole wheat pasta, flour, sugar (white and light brown), peanut butter, garlic, red and yellow onions, and bread crumbs.
Moving on to the fridge/freezer: Eggs, milk, butter, a head of lettuce, lemons, salad dressing (I usually go with 2, one home made and one from the store), sliced and shredded cheeses, tortillas, and chicken.
From these basics, you only need a few other ingredients to create a weeks worth of meals. Some of the fresh items will need to be replaced more frequently (milk only lasts so long) but the majority will last you a while, only needing to be replaced every few months (give or take). And of coarse you will want to add your own favorites to your basics list. I also always have a variety of my favorite dried herbs and spices, supplies for baking (just in case the mood strikes), and a variety of my favorite veggies that I can toss in a salad or stir fry. But that's just me. I have a friend that is never short on wheat germ and apples. The boyfriend can't live without Franks Red Hot (which he gets by the gallon jug. Yeah, its a little disgusting). I have another friend who always has Nutella and Easy-Cheese. To each his own, but that's the point. It's all about figuring out what works for you.
So how do you get these staples? That's right the grocery store. Which we will be discussing tomorrow.
Happy Eating!
Ok I will be the first to admit that my humble dinner doesn't look like anything too special. And maybe it isn't. But man was it delicious. A piece of pan grilled chicken has the potential to be pretty boring (I eat a LOT of chicken. So trust me, I know how boring it can be). To be fair, there is nothing special about my main protein, it is the sauce that makes it exciting.
I almost always start my chicken dishes by pan grilling my chicken breast with salt and pepper and just a touch of olive oil. Keeping the heat on your pan low will let the chicken brown nicely while cooking it through...if only it were that easy. I am infamous for screwing up chicken. Only recently have I really mastered not burning the outside every time. But this post is not about the basics of cooking chicken (that one will come soon), it is about taking 30 minutes (or less) to make something delish for dinner.
So you pop your chicken in the pan and let it hang. Make sure you turn it over somewhere in the middle. In the mean time grab a handful of mushrooms (whatever you like/is on sale. I like baby bellas), pull the stems out and slice them up. Then grab a small shallot and give that a mince. Once your chicken is all done, pull it out of the pan and toss in a pat of butter. Yes, butter. I know, it is bad for you. But it is just so good. And a little fat wont kill you. Once the butter melts toss in your mushrooms and shallots and let them hang out, stirring them a few times, until they are browned and delicious looking. Put your chicken back in the pan. Now it is sauce time.
Not only is it sauce time, it is time for a shortcut. Salad dressing. Tarragon vinaigrette to be specific. I get mine at a CNY area grocery store called Wegmans and it is a fantastic place. But any vinaigrette will work, just pick your favorite flavor. Just drizzle about a servings worth over the mushrooms and chicken and let it heat up for about a minute. Make sure you turn the chicken to let the dressing kind of form a glaze. Then toss it on a plate and you are done!
You will have some extra time while everything is cooking away, so its the perfect time to make a side dish. I went with a white bean salad that I stole the idea for from a co-worker this afternoon. Drain and rinse a can of cannellini beans and mix that with thinly sliced red onion and some chopped cilantro. Dress with just a splash of oil, some red wine vinegar, a good squeeze of lemon juice and some salt and pepper. Toss together and let sit while the rest of your meal finishes to let the beans absorb all the flavors. A quick and easy side with leftovers for later! If you want a twist, toss it all in a food processor with a little extra oil and you have a hummus like spread for snacking!
**You may have noticed that I don't give exact measurements or temperatures. This is because I really don't know what they are. I cook by feel and tasting as I go, so I never really use the same measurement twice and I never really have measurements to go by. It's all about experimenting and learning by doing! I will give you as much guidance as I can but it's up to you to make each recipe your own!
