By Susan Lane of Susan A. Lane Events

What prompted me to do this blog is my move to a new house taking place this week. As I packed my kitchen up, I realized the key to cooking quick meals for my family is having a stocked pantry/freezer/refrigerator of crucial ingredients. Of course, I can’t find them half the time because I have every spice, oil, vinegar, known to mankind. Moving helps me to edit what I really need and use.

Below is a helpful list of items to keep on hand so that at 6pm when you’ve just arrived home and your kids are screaming, “what’s for dinner?”, you are prepared. I’ve also included some fast and easy recipes that are kid tested!

 

Some cooking tips:

 

Try not to buy already grated cheese. Buying a block of imported Pecorino Romano or imported Reggiano Parmagianno is far superior to those containers of already grated cheese. After opening the block of cheese, wrap unused portion in moistened paper towels and place in a zip-loc baggie. They will stay fresh for a very long time and you will notice a tremendous taste difference.

 

Oils become rancid after 6 months on the shelf. I can’t tell you how many times I go into a client’s home and open their oils to find they are rancid. All it takes is a quick sniff before using. If you don’t use the oil often, purchase smaller bottles. And, never buy oil in a discount store like Marshall’s. They come to the store after being on another store’s shelf for a long time and are always rancid by the time you buy them.

 

When using olive oil, never use extra virgin oil to cook with. It has a high burn rate and can tend to burn your sauces, etc. Use regular olive oil for cooking and reserve the virgin oil for vinaigrettes or cold sauces.

 

Spices go bad as well. Any spices over a year old should be thrown away and replaced.

 

Aerosol spray oils are very expensive. Instead, consider placing your oil (olive, vegetable) in a hand-pumped sprayer.

 

Dried basil and parsley are useless. Always buy fresh. They’ll last for a week in the fridge.

 

Notice that I always mention Kosher salt and fresh ground pepper. It makes all the difference in the flavor of your dishes. I keep a small bowl of kosher salt in my cooking area along with a good quality pepper grinder. I always buy a 4-5 pepper blend, usually available at TJ Maxx or Marshalls or good supermarkets.

 

 

Risotto Gamberti-6 servings

 

2 T. Olive oil

3 T. butter

2 medium white onions, finely diced

3/4 c. dry white wine

1 t. kosher salt and freshly ground pepper

7 cups low-sodium chicken broth

1 1/2 cups Arborio rice

12 frozen uncooked shrimp-defrosted under running cold water and chopped into large dice- maybe 3-4 pieces per shrimp (21/25 count),*available at Costco or BJ’s or any supermarket

1/2-3/4 c. light cream

1/2 cup Basil leaves, julienned

1/2 c. freshly grated Parmesan or Pecorino Romano

 

 

In large heavy stockpot sauté onions in butter and olive oil until translucent. Add rice and stir until grains are coated.

Add stock slowly, one cup at a time, until rice absorbs liquid. Continue until rice is al dente and the consistency is still a little soupy. You do not, I repeat, do not have to use all of the chicken stock called for.

At this point, add your shrimp and cook until they turn their lovely salmon color. Add light cream and basil. Turn out the rice onto a nice platter and serve with the freshly grated cheese.

Leftovers the next day are even better!

 

Serve with a loaf of crusty bread and a nice salad. Make your own dressing for the salad by combining ¼ c. of white balsamic vinegar (my favorite!), ¾ c. regular olive oil (I find virgin oil to be too heavy), 1-2 cloves of minced fresh garlic and a pinch of kosher salt and freshly ground pepper.

 

 

Pasta with Pancetta and Peas- for 4

 

Four ¼ inch thick slices pancetta chopped- from the deli section of most markets- if frozen, let sit out for ½ hour before chopping up.

1/8 cup Olive oil- not virgin

Red onion- medium- chopped

2 cloves chopped garlic

Bag of frozen peas – placed in colander and cool water run over.

Chopped tarragon or rosemary- 1 T. or more

Light cream- ¾ c.

 

Grated Romano cheese

 

Pasta- either linguine or shells- I use Prince.

 

Heat up good sized frying pan. Add olive oil and when hot add chopped red onion. Cook until translucent and then add chopped up pancetta. Brown in pan. Add garlic. Saute for 30 seconds on medium. Add light cream. Cook down one minute. Add peas and chopped tarragon or rosemary.

 

Cook pasta to al dente. Drain and pour into pan with sauce. Mix together. Serve with lots of grated romano cheese.

 

 

Poached Salmon with Soy, Mirin and Sesame oil  – serves 4

 

 

4 Salmon steaks

½ c. Soy sauce

¼ c. Aji Mirin-  sweet rice wine (in Asian cooking section of store)

½ c. Sake- rice wine- in liquor stores or Asian cooking section of any good food store. It lasts on the shelf a long time!

3 t. Sesame oil

2 T. Roasted Peanut Oil

 

 

In pan, add soy, mirin, sake, sesame and peanut oil. Heat. Add salmon steaks. Cook on both sides (3 minutes per side). Test area near bone for doneness.

 

Serve with white rice topped with chopped scallions.

 

Sauté up some chopped bok choy with peanut oil and sesame oil as a green side dish.

 

If your kids love salmon and Chinese food, this is a healthy alternative and delicious. Just be careful with the bones. If you prefer, filets can be used- less bones. Use a tweezer to pluck the bones out before cooking if wanted.

 

 

Staples list

 

Pantry

 

Low sodium Chicken broth

Cans of whole tomatoes- Muir Glen

Basmati rice

Short grain Arborio rice for risotto

White rice/brown rice

Pasta- different types

            Linguine, shells, spaghetti

Bags of different beans, peas

Canned Coconut milk- not sweetened

Canned anchovies

Capers

Whole grain Dijon mustard

Dijon mustard

Heinz ketchup

Apple cider vinegar

Rice wine vinegar

White or red Balsamic vinegar

Roasted peanut oil- must be roasted

Sesame oil

Olive oil

Extra virgin olive oil

Sake rice wine

Aji-mirin rice wine- sweetened

Panko bread crumbs

Ritz Crackers

Soy sauce

Fish sauce

Capers

Flour

Sugar

Molasses

Honey

Baking soda

Baking powder

 

Freezer

 

Petite peas

Thick slices of pancetta

Shoepeg corn

Edamame

Pine Nuts

Shrimp

 

 

Fresh foods

 

Garlic bulbs or Shallots

Tomatoes- cherry or fresh local

Pickling size cukes

Lemons

Onions- red and Vidalia

Potatoes

 

Refrigerator

 

Scallions

Lettuce

Romano cheese block

Olives- Kalamata, nicoise, etc.

Unsalted or salted butter

White wine

Basil

Light cream

Milk

 

 

Spices and seasonings – dried

 

Kosher Salt

Whole pepper blend

Old Bay seasoning

Cumin

Fennel seed

Curry powder

Ground ginger

Whole nutmeg

Dry mustard

Red pepper flakes

Rosemary

Thyme

Bay leaf

Oregano

Whole cloves

Chipotle or chili powder

Paprika

Herbs de Provence

Cayenne pepper

Coriander

Cardamom

Pure vanilla extract

 

 

 

Cooking Tools to make your job easier

 

Spice grinder- or coffee grinder

Hand – immersion blender

Food processor

Heavy duty blender – for ice crushing