Need more recipe ideas?

November 25, 2012

Recipe for turkey, kale and cheese quesadillas

Turkey, kale and cheese quesadillas, a great way to use leftovers.

To tell you my husband Ted and I loved these quesadillas would be an understatement. So, I'll just tell you that we devoured them three days in a row, which, if you have lots and lots of turkey leftovers, is a good thing to know. Pull out any shredded cheese you have in your freezer, any salsa (or chutney, or even leftover cranberry sauce) from the fridge, and any type of tortillas you have on hand; I love these habanero-lime tortillas from Trader Joe's, which are both orange and spicy. Cook the kale with salsa or sofrito to give it a bit of a kick, and you have a quesadilla so good you'll forget you're eating Thanksgiving leftovers.

Continue reading "Recipe for turkey, kale and cheese quesadillas" »

October 4, 2012

Recipe for slow cooker tomatillo chicken and black bean tacos

Slow cooker tomatillo chicken and black bean tacos, from The Perfect Pantry.

A sentence I never imagined I'd utter: I'm a fool for shredded meat. I'm a bigger fool for shredded meat made in the slow cooker, which does all of the work of breaking down the connective tissue so I just come along at the very end of cooking, and have at it with a couple of forks. Nothing could be easier. Over the past few months, I've been slow cooking and shredding lots of chicken, rolling and stuffing it into sandwiches, tortillas and pitas. One of my favorite variations, these tomatillo chicken and black bean tacos, starts with store-bought tomatillo salsa. Fresh tomatillos are hard to find in my small Rhode Island town; neither the markets nor farmstands have them, so good quality, all-natural salsa is a great option, and it's something I always have in the pantry.

Continue reading "Recipe for slow cooker tomatillo chicken and black bean tacos" »

September 16, 2012

Recipe for slow cooker quinoa with zucchini, mushrooms and chicken sausage

Slow cooker quinoa with zucchini, mushrooms and chicken sausage.

All summer I practiced with my slow cookers, adapting recipes from cookbooks and blogs, modifying some of my own stove top and oven favorites to the low-and-slow cooking style of these wonderful little machines. I knew the day would come when I would give zucchini a try, yet I feared turning it to complete and utter mush with hours of cooking. The solution? Add it at the end, so it stays firm and flavorful. This quinoa with zucchini, mushrooms and chicken sausage, a satisfying one-pot meal, requires just five minutes of prep, and delivers big flavor, with no mush. Practice makes perfect.

Continue reading "Recipe for slow cooker quinoa with zucchini, mushrooms and chicken sausage" »

July 12, 2012

Crushed garlic in a jar (Recipe: moqueca a baiana, Brazilian fish stew)

First published in November 2006, this updated pantry ingredient post features new photos, links, and tweaks to the recipe. I learned the original recipe for this Brazilian fish stew from Botucatu Restaurant in Boston, which closed a couple of years ago.

Moqueca-a-baiana

Another scandalous confession: I always have crushed garlic in a jar in my fridge.

Aaaaayyyyyyyyeeeeeeeeee!

I can hear the screams. "What is she doing with that stuff in her pantry???"

Well, right up front, let me say that garlic in a jar is never ever better than fresh minced garlic. Never. Ever.

So why do I always have a jar on hand?

Continue reading "Crushed garlic in a jar (Recipe: moqueca a baiana, Brazilian fish stew)" »

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.

Never miss a recipe

Find an ingredient, find a recipe

Shop here

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


  • Syndicated on BlogHer.com
My Photo

Find me here too

Blog powered by TypePad