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05-Setting Up A Pantry

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Before you can start cooking any cuisine, you must first set up a pantry. Although in the pages that follow I have used a vast array of packaged ingredients, there is a core group of items that are helpful to have on hand. With them in your pantry, you will be able to prepare many recipes in this book by adding one or two fresh ingredients, like a chicken breast or some chopped vegetables. To help you build your pantry reasonably, I have divided the list into two parts-a basic all-purpose pantry and helpful additions.




BASICS

* Marinated artichoke hearts
* Tomato bruschetta
* Canned beans, white and/or black
* Shredded Cheddar cheese
* Chicken broth
* Coconut milk
* Chopped or minced garlic
* Minced ginger
* Organic lemon and/or lime juice
* Marinara sauce
* Spicy brown mustard
* No-stick spray oil (regular and/or olive)
* Extra-virgin olive oil
* Olive salad or muffaletta
* Grated imported Parmesan cheese
* Selection of dried pasta
* Basil pesto
* Roasted red peppers
* Quick-cooking brown rice
* Vinaigrette salad dressing and/or Caesar dressing
* Chunky salsa (any heat level)
* Curry sauce
* Soy sauce
* Hot pepper sauce
* Sun-dried tomato pesto or puree
* Tapenade (black olive puree)
* Teriyaki sauce or stir-fry sauce
* Canned diced tomato
* Canned fire-roasted tomatoes
* Tomato paste in a tube
* Balsamic vinegar
* Cider vinegar
* Red or white wine vinegar
* V8 vegetable juice
* Red wine and/or white wine

HELPFUL ADDITIONS

* Refrigerated guacamole
* Applesauce
* No-stick baking spray with flour, such as Baker's Joy
* Barbecue sauce or steak sauce
* Instant bean powder, such as black bean or powdered hummus
* Bean dip
* Bouillon cubes, fish and/or vegetable
* Capers
* Cornbread baking mix
* Couscous (preferably whole wheat)
* Chinese chili paste with garlic
* Mango chutney, or other fruit chutney
* Garlic and herb cream cheese
* Curry paste, red and/or green
* Fruit preserves
* Hoisin sauce
* Honey
* Horseradish
* Pickled ginger for sushi
* Mole paste (such as La Costeña or Goya brands)
* Dried wild mushrooms, such as porcini or shiitake
* Asian toasted sesame oil
* Instant potato flakes
* Peanut butter
* Creamy salad dressing
* Alternative salsas (such as fruit, pepper, verde, and/or corn and black bean)
* Demi-glace sauce concentrate (such as Aromont or More Than Gourmet brands)
* Frozen shelled and cleaned shrimp
* Wasabi in a tube


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01-The Changing Face of Homemade
02-What's Your Hurry?
03-The Ingredients
04-Organic and All-Natural Ingredients
05-Setting Up A Pantry
06-Using the Recipes
_What Makes An Onion Sweet?
_Flavored Oils
_Chiles-Too Hot To Handle
_Instant Polenta
_What Is Bruschetta?
_Ponzu
_Refried Beans
_Puff Pastry
_Canned Pumpkin Is Better Than Fresh
_The Allure Of Pouched Fish
_Melting Cheese
_Defining Fruit
_V8: A Garden In A Jar
_Making Substitutions For Cream
_Ready-To-Serve Precooked Bacon
_Endives
_Precut Produce
_Salting To Cook, Not Just For Flavor
_Sprouts: An Instant Salad
_Cooking Without Heat
_Choosing Meat
_Hanger Steak
_Mesquite Sauces
_Chimichurri
_Frozen Dough
_Restaurant-Style Stock And Sauce Concentrates
_Preservatives In Jarred Garlic
_Tough Cuts Of Meat
_Pots And Pans
_Food In A Tube
_Refrigerated Guacamole
_The Joy Of Soy
_Making Substitutions: Salsa And Dressing
_Mole Paste
_Leftovers: Turkey Salad Reinvented
_Keep Your Skin On
_Fishing For Broth
_Lean Fish / Fat Fish
_How Do You Know When The Fish Is Done?
_Judging Freshness
_Fish On The Bone
_Dry-Pack, Day-Boat, Unsoaked Scallops
_Don't Overlook (Seafood)
_Tofu
_Quorn
_Asian Quick-Soak Noodles
_Seitan
_Meatless Protein
_Flavored Salsa
_The Two Faces Of Veggie Burgers
_Frozen Potatoes
_Techniques For Cooking Vegetables
_Speed-Baking Potatoes
_Edamame
_Cook Your Vegetables By Color
_Buying Leafy Vegetables
_Vegetables That Are Fruit
_Shopping For Root Vegetables
_Fennel, Celery, And Other Stem Vegetables
_Quick-Cooking Whole-Grain Rice
_Risotto
_Instant And Precooked Polenta
_Buckwheat
_You Say Tabbouleh, I Say Tabouli
_Quinoa
_Lemon Zest
_Canned Tomatoes
_Tomatoes And Cream
_Dried Wild Mushrooms
_Cooking With Salad Dressing
_Resting Lasagna (Or Any Casserole)
_Couscous
_White Beans
_Curry Paste
_Microwave Steaming
_How Does A Slow-Cooker Work?
_The Theory Behind Slow-Roasting
_Perfect Cheesecake
_Prepared Pie Crust
_Chai Concentrate
_Buying And Storing Honey
_The Sweet Side Of Pepper Spread
_Cornbread Mixes
_Canned Dairy
_Baby Carrots
_Quick Tomato Sauces















































































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