First Post - Getting Started

On my way to Ellis Island

Hello,  I've decided to start this blog at the suggestion of my husband who is my biggest food fan.  He is always raving about my food so he's convinced me to share it.  I love cooking mostly because I find it very relaxing.  I know this sounds crazy to most of you, but it takes my mind and my focus off of the ciaos and allows me to be creative.  I am a stay-at-home mom of two beautiful baby girls under the age of two.  So believe me when I say finding time to shop, plan and cook is hard enough without throwing blogging on top.  So bare with me, this may be a project that falls through the cracks but I thought I'd give it a try.

My husband and I are not picky eaters, however he does have a heart defect that encourages us to eat healthy.  We try to stay away from red meat and recipes that require a lot of butter/cream (however we believe everything is healthy in moderation), and I try to substitute creatively to get the same effect where it makes sense.  I mostly cook based on cravings and what I have in my pantry/refrigerator, or if I'm planning a meal I cook what is on sale at the store.  I do not typically follow a recipe to the 'T'.  I like to add and subtract from various recipes to make my own version.  Hence a lot of what I make, I never make the same twice, but it always taste really good.  This blog will force me to take better measurements of my ingredients (something I don't typically do) and help me document some yummy stuff for future reference.


Getting Started:

I try to keep a stock of items in my pantry and frig that allow me to make a variety of recipes. That way when I'm preparing a meal all I typically need to pick up at the store is my protein and a few veggies/herbs. Whenever any of these items run out, I immediately replace it but I mostly just buy it up whenever it goes on sale so that we don't run out.  It's amazing how many dishes I can come up with using these standard stock ingredients.

Here is the start of my pantry/frig standard stock list that I try to keep on hand:


Pasta - Whole Wheat and White - Linguine, Spaghetti, Penne, Rotini, No Yoke Egg Noodles, Couscous
Rice - Jasmine, Whole Wheat, Yellow, Black Bean & Rice
Quinoa
Bread Crumbs - Italian w/Romano and Panko
Canned Tomatoes- San Marzano Whole Tomatoes, Fired Roasted Diced, Tomatoes Sauce, Tomato Paste
Soup - Chicken Stock, Vegetable Stock, Cream of Chicken, Cream of Mushroom - Low Sodium variety
Canned Beans - Green Beans (French and Cut), Black Beans, Kidney Beans, Black Eyes Peas, Cannelloni
Canned Corn
Enchilada Sauce
Roasted Red Peppers
Olives - Black Sliced, Kalamata Whole pitted
Capers
Oils - Olive Oil Extra Virgin, Olive Oil Classic (for dipping), Canola, Vegetable
Vinegar - Red Wine, Balsamic, Apple Cider, White Vinegar, White Balsamic, White Wine
Wines - White, Red, Marsala
Flour - All Purpose and Whole Wheat
Red Onions
Garlic
Shallot
Lemons
Dijon Mustard

Worcestershire Sauce
Soy Sauce
Teriyaki Sauce
Cheese - Grated Parm, Shredded Mozz and Mexican blend, Crumbled Feta, Blue and Gorgonzola
Eggs
Butter

Milk
Sour Cream
Nuts - Walnuts, Sliced Almonds, Peacans
Spices - too many to name them all but here are the most used - Kosher Salt, Black Pepper, Red Pepper flakes, Chili Powder, Cumin, Garlic Powder, Italian Seasoning, Whole Oregano, Curry Powder, Cinnamon, White Pepper