• Home
  • About
  • Recipes
  • Books
  • Contact

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}" »

February 11, 2015

French-style beef stew with onions, mushrooms and peas

French-style beef stew with onions, mushrooms and peas, and lots of red wine!

Once or twice over the past years, or perhaps a few dozen times more often than that, I might have mentioned to you that the way to my husband Ted's heart is through beef stew. Each year I try to come up with a new variation for him. This French-style beef stew takes the best features of daube, boeuf Bourguignon, and boeuf aux carottes (without the carrots), and mashes them together. And yes, a whole bottle of good red wine poured into the pot coaxes all of the ingredients into perfect harmony. I like to use frozen pearl onions, which are already peeled and need no further fussing, and peas with their bright, flash-frozen flavor of summer. Yukon Gold potatoes can swap in for the red-skinned potatoes; both will hold their shape in the stew, and that's what you want. Right before I pack up the kitchen for our move next week, I'm going to make a batch of this stew for Ted, for Valentine's Day.

Continue reading "French-style beef stew with onions, mushrooms and peas" »

February 4, 2015

Moroccan beef stew/tagine with apricots and onions {gluten-free}

Moroccan beef tagine with apricots, onions, and a hint of cinnamon.

Packing continues for our move to Boston in a couple of weeks, and as I pack my kitchen, I'm downsizing like crazy. This means that every pot, pan, dish, and utensil undergoes scrutiny. Have I used it enough to give it precious shelf space in the tiny kitchen I'll have in the new apartment? My Dutch oven makes the cut, of course, and my favorite tagine pot -- one with a cast iron bottom and a ceramic top that looks like an inverted flower pot, made by my friend Bob -- earns its place, too. As I was about to pack the tagine, I decided to give it one more turn in the log house kitchen, and this beef stew with apricots and onions was the happy result. The combination of meat and dried fruit, so popular in North African and Middle Eastern countries, along with cinnamon, elevates this beef stew with a sweet and sour note that's both unusual and pleasing, giving the stew a brighter flavor. I used organic dried apricots, which have a dark, musky color; for little pops of orange in your tagine, choose regular dried apricots, found in the produce section of your supermarket. Ras-el hanout is a spice blend that contains cumin, along with a dozen other spices, and if you can't find it, cumin makes an acceptable substitute.

Continue reading "Moroccan beef stew/tagine with apricots and onions {gluten-free}" »

January 21, 2015

Slow cooker shredded beef chili with beans

Slow cooker shredded beef chili, topped with guacamole and lime. Sublime!

On a cold day a few weeks ago, my husband Ted and I had pre-theater dinner with our friends Mary and Mike at our favorite across-the-street-from-the-house restaurant. We shared an appetizer-sized portion of short rib chili, just a few heavenly rich and sweet bites for each of us. When I decided to make my own version, I knew I wanted something a bit leaner; after all, some of the amazingness of the chili came from the fatty short ribs. So, instead, I used my stand-by, brisket. Coffee and cocoa give this chili a deep Mexican mole undertone. A hit of fresh lime juice at the very end is an absolute must, and a blob of guacamole on top makes the dish just about perfect. The chili freezes well, so make the full recipe and you'll be all set for weeknight dinners or that upcoming big football game.

Continue reading "Slow cooker shredded beef chili with beans" »

Welcome to 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. Thanks so much for visiting.

Never miss a recipe

My best recipes

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