Pantry Party April 2013 Announcement

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Welcome to a round up featuring recipes you cook with ingredients found in your pantry. On the 1st of each month (well, this post is going up early because I got excited) I’ll announce the pantry party challenge of the month.  All you need to do is cook something based on the theme with at least one ingredient found in your pantry. Have some pasta? Some jelly? Some sauce? Flour? Sugar? Canned foods? We all have stuff pushed in our pantries that get forgotten about, so now is the time to make use of these otherwise forgotten foods.

On the 29th of each month I will post the round-up, with all the recipes and links to your blogs showcasing your contribution to the party.

I hope you’ll join me and explore your pantries!

How to Participate:

1. Visit The Law Student’s Cookbook on the 1st of each month to find out the Pantry Challenge Theme of the month.

2. Cook up something delicious based on the theme for the month with at least one ingredient found in your pantry.

3. Post the recipe on your blog. You can submit more than one recipe in a month if you wish, but all recipes must be current. If you don’t have a blog, you can still participate! Just send me an email with a write-up of your recipe, a picture, and any other information. I’ll make a post with recipes from readers who participated.

4. You must link to the announcement post for the given month in your blog post. If you wish, you can also use the graphic above in your post or sidebar (which you can find here.)

5. Email your recipes to elizabeth@crabtech.net no later than the 28th of each month. In the email include:

* Your name
* Your blog name
* Permalink to the blog post
* A photo of your recipe or permission to pull one from the post

6. On the 29th of each month visit The Law Student’s Cookbook for the recipe round up!

The theme for April is COOKIES.
Whip up a delicious batch of cookies this month! Just make sure you use some ingredients in your pantry!

Pantry Party March Round Up

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For March Pantry Party made the request to share breaded dishes. There weren’t as many participants as usual this month, but there was still a wide variety of dishes shared utilizing those trusty pantries. This theme was really broad – breaded essentially could cover a ton of things. So what did the participants this month bread?

The next theme will be posted April 1st, so be looking for it! I’m excited for it. 😉

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Our first dish this month comes from Summaiyah Hyder of From My Perspective: Life Through My Eyes. These Homemade [Baked] Chicken Nuggets remind me a lot of nuggets I used to make in college and has made me want to make them for dinner again. This easy recipe is a great way to show off breaded food.

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Let’s not stop there though! There needs to be more in life than just breaded chicken. What about Baked [and crusted] Tilapia? Summaiyah Hyder knows how to bread things, that’s for sure! These fish pieces look delightful.

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Chicken is a prime source of breaded meals. This Oven Fried Chicken made by Summaiyah Hyder shows how crispy breaded chicken can be.

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Besides baking breaded dishes Summaiyah Hyder shows how easy it is to fry chicken nuggets with her Homemade Chicken Nuggets.

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I got nuts here at the Law Student’s Cookbook this month and made two dishes suited for this month’s theme. My first creation was a Cracker Crusted Pork Chop. I had used a garden veggie chip for a fun variation on a breading.

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Over at Lovefoodies, a different take on breaded food was approached. This Cantonese Sweet and Sour Chicken shows how breading can be used on different cuisines – everything isn’t always southern fried chicken! I love sweet and sour chicken myself and want to give this one a try.

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Michelle over at Ms. enPlace made a yummy sauce that she served over pork. These Pan Fried Pork Chops with Parsley Mustard Sauce look delicious to me. I like the idea of a sauce on a breaded dish so much! With my pesto kick as of late, I’m going to have to give this a shot.

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Shannon from Giraffe Days shared two dishes this month. First Shannon shared the Parmesan Sesame Chicken Strips. Shannon made these during a review of Six Sisters’ Stuff cookbook. Despite it not being her favorite cookbook, Shannon made wonders with these breaded pieces of chicken.

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Shannon also shared a recipe for Chicken Nuggets from Top 100 Finger Foods: 100 Quick and Easy Meals for a Healthy, Happy Child. For as many nuggets as we got this month, each kind has its own appeal. Shannon’s son seems eager to get this one into his mouth!

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My final recipe (and the last recipe of this month’s round up) was Breaded Tomato Pasta. I knew there would be a lot of breaded chicken, so I opted for something incredibly different. The fried tomatoes were delicious paired with this pasta.

I love all the breaded dishes! It’s nice to see the variety even between different types of breaded chicken. Next month’s theme will be announced on April 1st. Thanks for participating and I hope to see you again next month!

 

Sausage and Roasted Pepper Pasta

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I have quite a collection of Cooking Light magazines from years ago. During my meal planning this week the Cooking Light from March 2009 made its way into my hands and after some looking I found this recipe which reminds me a lot of a dinner my old roommate Stephanie and I used to make. The Cooking Light version was better than what we used to do, because we used to saute the bell peppers instead of roasting them. I like the roasted pepper so much more.

But this dish did bring me back and make me feel nostalgic for the days before law school, the days of minimum wage jobs, time to hang out with friends, and to really do whatever I wanted. While I’m glad to be where I am now, it’s hard not to miss those days.

I served this pasta with garlic roasted asparagus. It was a nice dinner and a nice blast to the past.

Sausage and Roasted Pepper Sausage

Ingredients
2 green bell peppers
4 oz rotini noodles (or other noodle of choice)
2 sweet Italian sausages
1 tbsp tomato paste
1/8 tsp ground black pepper
a pinch of salt
2 tbsp Parmesan cheese

Directions

1. Preheat the broiler.

2. Cut bell peppers in half lengthwise. Clean out the seeds and the membrane. Place each half on a broiler dish, skin side up. Flatten them with your hand. Broil for 10 minutes. Place the bell pepper in a ziplock bag for 15 minutes, sealed  Once the 15 minutes have passed, peel the skin off the peppers. Chop the peppers and set aside.

3. While the peppers are broiling, cook the noodles per the package directions.

4. Heat a large skillet over medium-high heat. Remove the sausage from its casing. Add to the pan and cook until browned, stirring to crumble. Add the bell peppers to the pan. Move the sausage mixture to the sides of the pan. Add the tomato paste to the middle of the pan and cook for 1 minute, stirring constantly. Stir the tomato paste into the sausage. Stir in the pasta and 1/2 cup of water and cook for 3 minutes. Season with pepper, salt, and cheese.

* serves 2
* shared with Wednesday Whatsits, Cast Party Wednesday, & Catch A Glimpse Party

Breaded Tomato Pasta

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I know I posted earlier in the month my Pantry Party dish of the month. But this month my inspiration ran amok. Rather than just post one breaded dish, this month there’s going to be (at least) two. Fried tomatoes are now my favorite things ever. Really, this dish is incredible simple. But sometimes it’s the most simple dishes that taste the best.

This dish dug into my pantry to grab my spaghetti noodles, bread crumbs, and flour. I bought the tomatoes this morning at the farmers’ market, so they were better than usual.

Don’t forget, enter Pantry Party’s breaded theme this month before the 28th! For more info go here!

Breaded Tomato Pasta
(source)

Ingredients
4 oz spaghetti noodles
1/2 cup bread crumbs
1/4 cup all-purpose flour
1/4 cup skim milk
2 tomatoes
2 cloves garlic, minced
1/2 tbsp basil, minced
2 tbsp olive oil
salt, to taste
garlic powder, to taste
Parmesan cheese, to taste

Directions

1. Cook the spaghetti noodles per package directions. Drain and set aside.

2. Place the bread crumbs in a shallow dish. Place the milk in another shallow dish. Place the flour in another shallow dish.

3. Slice each tomato into three slices. Using the ends of the tomato that are left over from the slices, chopped the tomato. (By the ends I mean the ends of the tomato.)

4. Heat the oil in a cast iron skillet. Dredge each tomato slice in flour. Then dip in milk and then cover in bread crumbs. After dipping in the breadcrumbs, dip back into the milk and into the breadcrumbs again. Place each tomato slice in the hot oil. Cook for about 5 minutes per side, or until golden brown. Remove from skillet and place on a paper towel to drain.

5. In the hot skillet add the chopped tomatoes, garlic, basil, garlic powder, and salt. Cook until fragrant. Add the noodles and stir together with the tomato, basil, and garlic, making sure to evenly combine.

6. To serve place pasta on a plate. Place three fried tomatoes on top and sprinkle with Parmesan cheese.

* serves 2
* Besides Pantry Party, this dish is being shared with See Ya In The Gumbo

Shepherd’s Pie

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I love mashed potatoes and I love meat. Shepherd’s Pie is the best mix of both of them. And it even makes a way to get the veggies in. After I made this dish I read about someone using cauliflower mash in place of the potatoes. I’d love to make it like that in the future. Or with sweet potato mash. Or what other kind of mashes could I use in place of the potatoes?

Make your best suggestions!

Shepherd’s Pie
(source)

Ingredients
8 oz ground beef
1/2 onion, chopped
1 cup frozen mixed vegetables
1 lb white potatoes, peeled and cut into chunks
splash of milk
4 tbsp Brummel&Brown
1/4 cup beef broth
1/2 tsp Worcestershire sauce
salt and pepper, to taste

Directions

1. Bring a large pot of water to a boil. Add the potatoes and boil for 20 minutes. Once they’re done, drain and mash together with some salt, milk, and 2 tbsp Brummel&Brown.

2. In a skillet melt the remaining Brummel&Brown. Saute the onions and frozen vegetables for 10 minutes.

3. Add the meat and cook until no longer pink. Add salt and pepper and Worcestershire sauce. Add the beef broth  and cook for 10 minutes.

4. Place the beef in the bottom of a casserole dish. Spread the mashed potatoes over the top.

5. Bake at 400 for 30 minutes.

* serves 2
* shared with Foodie Friends Friday, Weekend Potluck, Foodie Friday, Freedom Fridays, & Foodie Friday

Pistachio Spinach Pesto

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This month at Pasta Please, Jen from Blue Kitchen Bakes hosted the pasta challenge of pesto. Each month a host provides a theme around pasta. Last month was peppers; this month’s was pesto. The pesto couldn’t have come at a better time, because I know you’ve all seen the pesto dishes I’ve been making lately (with different veggies and different nuts.) For this pesto dish I decided to use pistachios and spinach.

Matt’s been on a huge pistachio kick lately. We get flavored pistachios each week from the farmers’ market. This week we got onion-garlic and I figured that would pair well with my pesto.

I still have that cup of pesto in my refrigerator. Besides putting it on noodles, how do you suggest I use it?

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Pistachio Spinach Pasta

Ingredients
a bunch of spinach, washed and pressed in a paper towel to remove moisture
4 cloves garlic
2 tbsp Parmesan cheese
1/2 cup shelled pistachios
1/2 cup olive oil
8 oz noodles, cooked

Directions

1. In a food processor pulse together the spinach, garlic, cheese, and pistachios. Pulse until a paste is formed.

2. Add the olive oil a little at a time, pulsing consistently. Continue until you have pesto consistency.

3. Serve over noodles.

* serves 4
* Besides Pasta Please this dish is being shared with Tasteful Tuesday Party, Recipe Box, Tasty Tuesdays, &  Tempt My Tummy

Roasted Italian Sausage with Potatoes and Mushrooms

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This month at Alphabakes, the letter of the month is I. Caroline and Ros host Alphabakes every month – taking turns of who features it on her blog.

I racked my brain this month for something I could make with an I. I got stuck on Italian sausages, so I decided to take the savory route this month. This dish was super easy to make and had a lot of flavor. It took a while in the oven, but most of that time didn’t include actual labor. I love it when I can let the dish do its own thing while I do mine.

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Roasted Italian Sausage with Potatoes and Mushrooms
(inspiration)

Ingredients
1 garlic clove
1/4 tsp dried rosemary
1/4 tsp dried thyme
salt and pepper, to taste
1 tbsp olive oil
4 medium potatoes, quartered
1 lb sweet Italian sausage, pushed out of the casing
2 onions, cut into chunks
1 lb mushrooms, sliced
4 oz mozzarella cheese, shredded

Directions

1. Preheat the oven to 400.

2. Combine herbs, olive oil, salt, and pepper to the potatoes. Toss to mix.

3. Place the sausage and potatoes in a roasting dish. Roast for 30 minutes.

4. Add the onions and mushrooms. Roast for 45 minutes, stirring every 15 minutes.

5. Sprinkle with mozzarella and leave in the oven for 5 more minutes.

* serves 6
* Besides Alphabakes, this recipe is being shared with Mix It Up Monday & Mealtime Monday

Tuna Casserole

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This month at Belleau’s Kitchen Dom moved away from cookbooks from the random recipe this month. To pick the Random Recipe this month, Dom instructed us to randomly pick a recipe from our cuttings, memories, and clippings. My mom has a whole stack of recipes scribbled down on pieces of paper, magazine clippings, and the like. But the closest I have to anything of this sort is a recipe box of recipes I made, enjoyed, and wrote down. I have too big of a problem cutting my magazines apart, so I wind up keeping the entire magazines.

Dom, you should do a random food magazine round up one month, because I have a ton of those.

Since I don’t really have any clippings, I went the “memory” route. I closed my eyes and pulled a recipe out of my bright red recipe box. I have no idea where this recipe came from, but I’d made it in the past and oh my god, so easy. For the minimal amount of effort this dish takes to make, it tastes delicious.

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Tuna Casserole

Ingredients
2 cups dry pasta
1 can tuna, drained
1 can cream of mushroom soup
1 cup mozzarella, shredded
bread crumbs, as needed

Directions

1. Preheat oven to 350.

2. Boil water in a pot. Add the pasta and cook until al dente and drain. Mix the tuna, cream of mushroom soup, and cheese in with the pasta. Pour into a casserole dish and cover with bread crumbs as desired. Bake for 15 minutes.

* serves 2
* Besides Random Recipes, this dish has been shared with Tried and True Recipe Party, Weekend Cooking, & Strut Your Stuff Saturday

Sweet Potato Burger with Roasted Garlic Cream Sauce

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I don’t know what it’s been about this week (maybe the forced time change that I hate so much,) but I’ve just been exhausted. I have huge bags under my eyes and regardless of  getting my 8 hours of solid rest, I just can’t get past 4 o’clock in the afternoon without feeling like I’m just dragging. This wouldn’t be horrible if I didn’t have class that started at 6 p.m.

None of that has anything to do with these burgers though, except for the fact that I should have made them before class last night because I didn’t end up eating until 10 and oh my, I was hungry.

The roasted garlic cream sauce was so perfect with these burgers. I also really love sweet potato in general, so there’s that. The only thing is, I should have probably left out the white beans . . . because me and beans just don’t mesh well. I think the burger would have been just fine without the beans, but at the same time, if you don’t have the same . . . issues . . . with beans that I do, that’s not a problem anyway!

Sweet Potato Burger with Roasted Garlic Cream Sauce
(source)

Ingredients
1 large sweet potato, peeled and cubed
1 bulb garlic
1/2 cup white beans
1 garlic clove, minced
2 tbsp bread crumbs
2 tbsp all-purpose flour
3/4 tsp paprika
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp ground black pepper
pinch ground cumin
2 tbsp olive oil
1/2 avocado, sliced
1/3 cup plain Greek yogurt
1/2 tsp maple syrup
2 hamburger buns

Directions

1. Cut 1/4-inch of the top of the garlic off the bulb, exposing the individual cloves. Place your garlic bulb in a baking dish. Cover with 1/2 tbsp olive oil. Place in an oven heated to 400 for about 30 minutes. Once cooked, remove and let cool until later.

2. Boil water in a large pot. Once the water is boiling, add the sweet potatoes. Cook for 20 minutes, or until soft.

3. In a large bowl, mash the beans with a fork. In a small dish mix the bread crumbs and flour with 2 tbsp of water. Mix the bread crumbs and flour with the beans.  Also add the sweet potatoes, minced garlic, paprika, onion powder, salt, pepper, and cumin into the bowl. Using a potato masher, mash everything together. Once everything is thoroughly mashed, mix together with a wooden spoon. Place in the refrigerator for about 20 minutes.

4. In a food processor squeeze out the cloves of your roasted garlic. Add the yogurt and maple syrup. Process until smooth and well combined. Set aside.

5. In a cast iron skillet over medium-high heat, heat the remaining olive oil. Remove the sweet potato mixture from the refrigerator and form into patties. Place each patty into the cast iron skillet. Cook for about 5 minutes per side, or until crisp and brown.

6. Toast the buns. Once the buns are toasted, place a patty on each bun. Slather the yogurt sauce on the patty an top with avocado.

* serves 2
* shared with Foodie Friends Friday, Weekend Potluck, Foodie Friday, &  Foodie Friday

Bacon Cheeseburger

IMG_8695This month the movie at Food ‘n Flix was How To Lose A Guy In 10 Days, hosted by Squirrel Head Manor. I saw this movie a really long time ago (like 10 years ago or something.) I was skeptical when I saw it was the movie for Food ‘n Flix this month, because I definitely have never considered it a foodie flick.

While How To Lose A Guy In 10 Days is definitely not a movie I would go running to see, I did find some food inspiration in it. And I did laugh at some of the chick flick humor that occupied me on a Saturday morning.

tumblr_m5gkc1jWxI1qmkv3kAndie Anderson writes an article for a magazine called “How To.” Benjamin Barry is an ad executive. Andie is tasked with writing a column, “How To Lose A Guy In 10 Days.” Benjamin is given the challenge to make a girl fall in love with them. The two find each other; Andie tries to lose him, Benjamin tries to make Andie love him. The whole thing is ridiculous.

But alas, I did make it through the movie. At one point, Andie in an attempt to scare Benjamin away is to pretend she’s a vegetarian after he makes her this fancy lamb dinner. And to add to it, she starts singing through her tears, “Mary had a little lamb.”

Earlier in the day though Andie devoured a bacon cheeseburger at work. My dish for Food ‘n Flix this month is inspired by Andie’s true carnivore, shown very well in the gif above.

Is this a movie I enjoyed?
No. Not really.
But it did let me a eat a hamburger and sometimes that’s all that matters.

But I don’t even know if I need to leave you with a recipe, because seriously, it’s a bacon cheeseburger. Here’s my simple directions:

1. Take ground beef and mix it with flavors for your burger (I used dried minced onion, Worcestershire sauce, bread crumbs, egg, and garlic salt.) Make patties. Cook over a grill, in a skillet, in the broiler, or however you love your burgers. Melt cheese on top.

2. Make bacon.

3. Toast bun.

4. Place patty on bun. Top with bacon. Add whatever other toppings you like on your hamburger.

5. Stick it into your mouth and enjoy Andie style.

* Besides Food ‘n Flix, this dish is also being linked to Tasteful Tuesday, Recipe Box, Tasty Tuesdays, & Tempt My Tummy Tuesday