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May 6, 2014

Quick and easy garlic naan pizza with arugula pesto {vegetarian}

Garlic naan pizza with arugula pesto: who needs takeout? #pizza #vegetarian #recipe

Indian bread with an Italian topping: what could be more fun? When you live five miles from the nearest pizza joint, home delivery isn't an option, but that doesn't mean that pizza can't be on the menu. In less time than it takes to call in a take-out order, you can have garlic naan pizza on the table. And the best part is that, with a well-stocked pantry and some Indian flatbread in the freezer, you can invent pizzas your local pizza place probably never imagined. Naan comes in white, whole wheat, or garlic versions, and all will make wonderful bases for your pizza. (You can use other flatbreads, too, like tortillas, pita and lavash). If you like really crisp pizza crust, toast the naan under the broiler, on a grill, or in a panini press before adding the toppings. Any kind of pesto you have in your freezer will work here, which makes this a quick, easy and flexible recipe for weeknight supper or family pizza night.

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March 16, 2014

Chocolate chocolate-chip mini muffins recipe

Chocolate chocolate chip mini muffins (The Perfect Pantry).

Dear readers, I blame you for the fact that these bite-size chocolate muffins materialized in my kitchen last weekend. I'm sorry, but I do. I've been systematically emptying the house of all quick-and-easy sweet nibbles like chocolate bars and M&Ms, because of late my willpower has been absent. So, last Sunday afternoon when my chocolate craving hit hard, there was no candy in the house; however, I found both cocoa powder and chocolate chips in the pantry. Uh-oh. Before I could reroute myself toward the celery sticks, it occured to me that you, dear readers, would love some chocolate muffins (I wasn't wrong, was I?). Of course I needed to taste a few to be absolutely certain they were worthy of you. They were -- I'm sure, because I tasted plenty of them -- and they were super-easy to make without a mixer. The recipe will make 12-14 large muffins, but I'm glad for the built-in portion control of mini muffins when self-control fails me.

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November 17, 2013

Recipe for cornbread stuffing with sausage and raisins

Cornbread stuffing with sausage and raisins.

It seems impossible that in more than seven years of food blogging, I've never shared with you our family's favorite cornbread stuffing with sausage and raisins. It's not a secret, it's not wild and crazy, it's not vegetarian. It's just plain good. You do have to make cornbread, from scratch, and you can do that way in advance, even weeks in advance, and stick it in the freezer. Okay, you can buy cornbread in the bakery department at your supermarket, and the stuffing will still be really good. Just please don't use that cornbread stuffing mix from a bag, because it's packed with sugar and salt and additives, and because it takes only minutes to make your own. For the spicy sausage, I love Beef Hot Links, which pack a load of jalapeño pepper; you can use your favorite spicy turkey sausage, or andouille, anything with a good kick. If your family loves sausage more than cornbread, add the higher amount of sausage in the recipe, or even more than that. This is a stuffing that bakes in the oven, not in the turkey.

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November 7, 2013

New! Meatless Holidays e-book, and my herb dressing with figs and pine nuts recipe {vegetarian}

Meatless Holiday, an e-book for holiday cooks.

Around the holiday table here at the log house, you'll find a giant stew pot of turkey lovers, vegetarians, diabetics, picky kids, picky adults, at least one vegan, and occasional guests who are gluten-free, dairy-free, or both. Getting a meal on the table for all of them reminds me of a scene from a Steve Martin movie. (You know the one I mean.)

If this sounds like your house, you're probably wondering how to please everyone without making seventeen different meals, without serving the vegetarians and vegans only the side dishes cast aside by the omnivores, and with your sanity intact at the end of the feast.

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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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