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April 12, 2015

Slow cooker North African beef and rutabaga stew

North African beef stew with rutabaga, lemon and cilantro, made easy in the slow cooker. From The Perfect Pantry.

"That's really, really good," my husband Ted declared as he inhaled his second helping of this beef and rutabaga stew. We're reaching the end of stew season, but this year's crazy New England weather has left snow on the ground where there should be daffodils, and stew on the stove where there should be fiddleheads and ramps and asparagus. No complaints in my house. Ted loves beef stew in all forms, at all times of year, and this version is so very different from the heavy stews I usually make for him. I cheated a bit, and used a bag of frozen, diced rutabaga; it was my first time trying this convenience food, and for a long-cooking dish like stew, it was great. You can swap fresh rutabaga, of course, or white turnips if you like those better. Warm spices, harissa, lemon, and a hit of fresh cilantro infuse this stew with an unusually bright flavor. Substitute gluten-free flour to make this easily gluten-free.

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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.

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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.

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March 1, 2015

Pressure cooker barley soup with chicken, sausage, mushrooms and leeks

Make this pressure cooker barley soup on the stovetop, and use your favorite chicken sausage.

I know what you're thinking: this soup doesn't look very soupy, does it? Well, in real life, it's a soupy soup, but in the life of a food blogger who wants to show you the goodness swimming below the surface, and who removes a little too much of the broth to make sure the barley and other ingredients reveal themselves in the photographs, it's a bit hard to see that there is, in fact, really rich liquid binding everything together. Although you can surely make this soup in a Dutch oven on the stovetop, the pressure cooker, if you have one, does an exceptional job of pumping flavor into broths, and tenderizing grains. It's really a kind of double soup recipe. First, you make a chicken broth; then, use the meat from the broth to enrich the barley soup. This freezes well, so make a batch today, and save some for later. On the snowiest days of winter, you'll be glad to have some of this soup on hand for apres-shoveling lunches.

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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.

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  • 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.

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