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May 14, 2013

Tomato sauce (Recipe: one-one-one spaghetti sauce) {gluten-free}

First published in February 2008, this updated pantry ingredient post features new photos, links, and an important change to the recipe. I've been making a version of this sauce since my college days. Recently, I began adding one more "one" ingredient to make it even better, and eliminating one ingredient: the olive oil, which really isn't needed at all.

Spaghetti sauce made with one of everything, on The Perfect Pantry.

On the list of things without which my pantry feels incomplete, tomato sauce is somewhere in the middle.

I always have it, I always need it, I always use it. And yet, I'm not entirely sure what it is, and how it differs from the other canned, tubed, bottled, and boxed tomato products I always have, need, and use.

Right about now, you're probably adding up the number of tomato variations in your own pantry. Tomato paste? Chopped or diced tomatoes? Canned whole tomatoes? Maybe a jar or two of "emergency" prepared marinara sauce? Slow-roasted tomatoes in the freezer?

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May 12, 2013

Recipe for Rhode Island weiner spice meatballs

Rhode Island weiner spice meatballs, a fun appetizer.

The small market in my village surprises me on a regular basis, despite the fact that I shop there two or three times every week. On the day I found both a locally made habañero salsa and a spice mix used in the sauce for Rhode Island's famous New York System weiners, I knew I had to pair the two in a recipe. At first I'd planned to fold the salsa into the meatball mixture, but it buried the taste of the spices, so the salsa became the dipping sauce, and the weiner spices really shine in these meatballs. If you don't live in Rhode Island, you can make your own weiner spice mix. The key ingredient, celery salt, gives these meatballs a distinctly Ocean State flavor. The meatballs make a great appetizer, or you can toss them with pasta or serve on a pizza, as we did in our Rhode Island Recipes cookbook. Make a double batch and stash some in the freezer.

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March 14, 2013

Recipe for Rhode Island chop suey (macaroni and meat sauce)

Rhode Island chop suey, made with traditional hot weiner spices!

Do you remember American chop suey, a dish whose name has absolutely nothing to do with its contents? In the part of the country where I grew up, the mac-and-meat-sauce casserole found its way into every school cafeteria and church supper. It even followed me to sleepaway camp, thanks to a cook who got his kicks whipping up noodle dishes for 200. Here's a Rhode Island spin on the classic, featuring a spice mix that usually stars in the sauce that tops our state's famous hot weiners. If you live near me, look for the blue box of Harry's New York System Original Weiner Sauce (the dry spice blend) in your grocery store. If you don't, the recipe below makes enough for this dish and more, or substitute your favorite chili powder mixed with a bit of celery salt.

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January 31, 2013

Recipe for easy Jamaican meat patties

Jamaican meat patties made with store-bought empanada dough. So easy for a party!

To get to the trains in Boston's Back Bay Station, you navigate between two of those famous Northeast donut shops and a vendor selling Jamaican meat patties from his cart. On most days I can resist the temptation of lattes and chocolate glazed doughnuts, but the aroma of curry wafting from that cart pulls me in. The last time I walked through the station, I promised I would make Jamaican meat patties for you. Though I prefer mine with extra-lean ground beef, you can substitute freely with ground chicken or turkey, pork or even goat, which is a Caribbean favorite. The filling comes together quickly from ingredients you already have in your pantry, and to make it even easier, use store-bought discos (empanada dough), another pantry staple, for the wrapping. If you have time, make a double or triple batch. Freeze them after they're baked, and reheat in a warm oven whenever you're ready to serve. These tasty little hand pies make a great take-to-work lunch, and a popular party appetizer.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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