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October 22, 2014

Traditional turkey meatloaf

Traditional turkey meatloaf with a ketchup glaze.

In the house where I grew up, my mother was a big-time name dropper when it came to what we ate. Our tuna was Bumble Bee, our bread was Wonder (yes, really), and our ketchup was Heinz. Always. And, though Wonder Bread is long gone from my pantry and I don't eat much canned tuna, I'm still a Heinz girl. When my husband Ted requested a turkey meatloaf, I considered many of the same flavor combinations I love in turkey meatballs, but in the end, I went traditional (almost) all the way, with ketchup as one of the primary seasonings. Any brand of ketchup will work; just make sure the one you choose is more tangy than sweet. Greek yogurt helps keep the meatloaf moist, and an egg holds it together. This turkey meatloaf passed the most important test; it sliced perfectly for sandwiches on the next day. Make it ahead and stash it in the freezer for a night when you don't have time to cook. Reheat in the oven or microwave.

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August 27, 2014

Cinnamon chocolate crinkle cookies

My capable assistant helped make these chocolate crinkle cookies.

RIDDLE: How many cooks does it take to make cinnamon chocolate crinkle cookies? Answer: three. You definitely want to have two granddaughters with you in the kitchen, because the cookies just come out better that way. The one who can read organizes the dry ingredients, while the other measures the sugar and cracks the eggs into a bowl. You get to do the hard stuff, like turning on the stand mixer. And when it's time to form the cookies, one girl wields the ice cream scoop to portion out the cookies, one rolls the balls of dough in cinnamon sugar, and you do the hot oven maneuvers. These cookies were a spur-of-the-moment activity for us (hence the iPhone photos), and we didn't want to run to the store for any ingredients. The original recipe calls for chocolate chips, but we didn't have any, and the cookies really don't need them. We added some cinnamon into the dough, for a slightly more complex flavor, and the cookies were a huge hit. You have everything you need -- except two of my favorite kitchen assistants -- right in your own perfect pantry.

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July 6, 2014

Quick and easy goat cheese, raisin, walnut and arugula flatbread pizza {vegetarian}

Goat cheese, raisin and walnut pizza recipe topped with fresh baby arugula leaves: like a salad, with a crust!

Before you scrunch up your nose at the idea of raisins on a pizza (and I know you might be scrunching at this very moment), consider this: if I'd called this recipe "arugula salad with goat cheese, raisins, and walnuts", you'd be all for it. So why not put the whole thing on top of a piece of toasted flatbread, thick or thin, and warm it up so the cheese gets a bit soft and gooey? To make an easy and exciting pizza, combine any ingredients you'd ordinarily put in a salad bowl on a piece of pita bread, lavash, tortilla, or any of the wonderful variety of flatbreads you find in the supermarket these days. The secret is to add the arugula (you could also use spinach, watercress, or baby kale) after the pizza has cooked, or else it will wilt into a soggy mess. Toss your greens with a light vinaigrette or your favorite salad dressing, and pile them high on the pizza after it comes out of the oven. The contrast between warm pizza and cool arugula will win you over to the whole raisin thing. I promise.

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June 12, 2014

Quick and easy slow-roasted tomato, mozzarella, pine nut and basil flatbread pizza {vegetarian}

Slow-roasted tomato flatbread pizza, with mozzarella cheese, pine nuts and basil. #pizza

As easy as it is to make great flatbread pizza, there's a trick to it, and you know me: I'm not going to hold out on you. The secret is not in the bread, because any flatbread will work. Pita bread, garlic naan, spinach tortillas, or my new favorite whole wheat flatbreads (I found these, by FlatOut, in the supermarket in my village) all provide a thin, crispy base. The secret is not in the cheese, which should be fresh and mild. It's not in the garlicky-sweet slow-roasted tomato, which you can pull out of your freezer (or use oil-packed sun-dried tomatoes). No, to make a great pizza, what you need is patience, because the pizza needs to sit for five or six minutes after it comes out of the oven. You're going to want to bite into it right away, but please don't; pizza needs time to regroup, and if you're going to top it with fresh herbs (and at this time of year, why wouldn't you?), the herbs will turn black and wilt if you add them to a hot-from-the-oven pizza. That's it. That's the trick. Have patience, and great flatbread pizza will be yours.

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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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