March 25, 2015

New Orleans-style red beans and rice, with shrimp {gluten-free}

New Orleans-style red beans and rice, with or without shrimp, makes every day Mardi Gras!

In the final weeks before we moved from the log house to our city space, we dipped into the pantry almost every night to use up ingredients before the move. Some of our from-the-pantry creations were winners, others not so much. This red beans and rice variation, one of the keepers, came together quickly after I soaked dry beans overnight and then cooked them in the pressure cooker (I'd already run out of canned beans, which would be a fine substitute). Typically, the rice would be prepared separately, but I cooked it right in with the beans. If you omit the shrimp and use water instead of chicken stock, you'll have a hearty vegetarian main dish. Try to use homemade stock if you are gluten-free, but again, you can swap in store-bought low-sodium chicken stock. Don't wait until next year's Mardi Gras to enjoy this New Orleans-style recipe; make dinner a celebration, at any time of year.

Continue reading "New Orleans-style red beans and rice, with shrimp {gluten-free}" »

March 8, 2015

Lemon, artichoke and shrimp risotto {gluten-free}

Lemon, artichoke and shrimp risotto, easy to make on the stovetop or in the pressure cooker.

During the month before we moved from the log house to the city, we cobbled together a lot of from-the-pantry meals as we worked to downsize and pack. With time and energy in short supply, almost every day I pulled out my electric pressure cooker, which made quick work of many batches of soup and every imaginable kind of risotto (so much rice in the cupboard!). And, as the cupboard grew more and more bare, some of these on-the-fly meals weren't quite as successful as others. This lemon, artichoke and shrimp risotto -- inspired by a forgotten can of artichoke hearts -- was one of the winners. Frozen artichoke hearts will work just as well, and you can omit the shrimp and substitute a rich vegetable broth to make a vegetarian version.

Continue reading "Lemon, artichoke and shrimp risotto {gluten-free}" »

March 4, 2015

Grilled curry chicken with chutney and rice {gluten-free}

Use your panini press or broiler to grill this easy curry chicken.

The weather outside has been frightful, but chicken cooked on a grill is always delightful. If you like to stand outside in your coat, scarf and mittens and tend the grill, my hat's off to you. However, a grill pan on the stove or, in this case, a panini press, can give you that grill char you love, without suffering in the cold for it. The secret to great curry chicken is a long marinade, so start this recipe in the morning for dinner, or even the night before. Toss together the marinade ingredients, and pour them over the chicken. Refrigerate, and it will be ready to grill when you're ready. You can broil this in the oven, but a grill pan or panini press will give you those beautiful marks as well as the smoky grill flavor. Double the recipe, while you've got the grill heated; you can refrigerate or even freeze the leftovers for sandwiches, stews and curries. What a great way to banish winter.

Continue reading "Grilled curry chicken with chutney and rice {gluten-free}" »

February 18, 2015

Spaghetti squash boat with clams, zucchini, peppers and olives {gluten-free}

Roasted spaghetti squash boats filled with clams, vegetables and cheese. #glutenfree

Today, despite the umpteenth day of snow, The Perfect Pantry® departs the log house kitchen, where the blog was born and where my e-books and their headless videos came to life, and moves to the city. My husband Ted and I are excited to return full-time to Boston's South End, a multi-ethnic neighborhood where we've lived since 1980. I'm going to take a few days to unpack, organize the kitchen and pantry, and stock up at the wonderful local stores -- Syrian Grocery (olives, spices, pita bread), Formaggio (cheese, bread and more spices), Ming's Market (Asian), Morse Fish, Foodies supermarket (great produce and butcher) -- that are within blocks of our apartment. I also have to figure out where, and how, to take food photographs in the new space. If you're curious, I'll be sharing photos of my new kitchen in the next Tidbits newsletter, so if you're not already subscribed (it's free), click this link to sign up. In the meantime, I want you to keep cooking, so I'm leaving you with a spaghetti squash recipe, one we've made many times over the past few months, and I hope you'll try it this week. If you don't love clams, substitute shrimp or scallops or mussels, and for liquid, use a bottle of clam juice from the supermarket. I'll be back soon with more recipes -- sooner if you come and help me unpack -- and Like or Dislike will be here on Saturday morning as usual.

Continue reading "Spaghetti squash boat with clams, zucchini, peppers and olives {gluten-free}" »

February 15, 2015

Salsa verde turkey and brown rice bowl with avocado and cheese {gluten-free}

Salsa verde turkey and brown rice bowl, topped with avocado and cheese, makes a perfect one-dish meal.

When I set out to create a recipe for The Perfect Pantry, I often begin by jotting down ingredients and the quantities of each that I think will bring the dish to life. As I cook, I adjust and fine-tune. When the recipe works, you see it here. When it doesn't, I go back to the drawing board and start again. In the first notes about this salsa verde turkey, I was certain I'd add a can of chopped green chiles. Fortunately -- and here is the important lesson -- I tasted the salsa first. I used a jar of Trader Joe's Hatch Valley Salsa, a hot-hot-hot green chile salsa, and it was plenty hot enough for me. In the recipe, I caution you to taste your green salsa, as there are so many varieties of store-bought salsa that will be great in this recipe. Use a mild tomatillo salsa, or an incendiary one; it doesn't matter, as long as it's green, and you like the taste.

Continue reading "Salsa verde turkey and brown rice bowl with avocado and cheese {gluten-free}" »

About The Perfect Pantry®

  • My name is Lydia Walshin. From my tiny kitchen in Boston's South End, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

Never miss a recipe

Find an ingredient, find a recipe

My best recipes

Salad. I'm craving salad.


Shop here

  • Start your Amazon shopping here, and your purchases help support this site. Thank you.

Beat the drum

My Photo

Find me here too

Syndicated on BlogHer.com
Blog powered by Typepad