"ATW80DS" - Frogmore Stew

Also known as "Low Country Boil" or "Beaufort Stew" and the stories that are told around the neighborhoods along the beaches of the Carolinas is that Frogmore Stew is a regional specialty served when fresh shrimp and corn are in season. It is the belief that it is named after a fishing community on South Carolina’s coast. It really isn't a stew nor will you find frogs on it. Southern Runners like it for its ease of preparation and mix of protein and carbs, it is often used as a lunch or dinner just before a run. It can be made in large quantities and is fun for large family gatherings. You just dump it out on a large table covered in parchment (fisherman's wrap) paper. 

2 medium onions, peeled and quartered

4 garlic cloves, smashed
1 lemon, halved, plus extra lemon wedges
1/2 cup seafood seasoning, such as Old Bay
Salt (if needed)
2 pounds small red potatoes, scrubbed
2 pounds turkey kielbasa, cut into 16 pieces
8 ears corn, husked and halved
2 pounds shrimp, unpeeled
Melted butter (optional)

Set a large roasting pan or stock pot over two burners. Add three quarts of water, onions, garlic, seafood seasoning, lemon halves (squeezing their juice into the water before adding the shells), and salt (if needed). Side note: we make ours in a big stock pot over our fire pit.

Bring to a boil. Add potatoes and kielbasa; return to a boil.

Cover with foil (which lets some liquid evaporate), reduce heat, and simmer until potatoes are just tender (20 minutes).

Add corn; increase heat to medium-high and cook, covered, until tender (five minutes). Top with shrimp; cover and steam (three minutes).

Turn off heat; stir shrimp into broth and let stand, covered, until cooked (two minutes). Serve with melted butter and lemon wedges. Serves eight.

CALORIES PER SERVING: 490
CARBS: 45 G
PROTEIN: 46 G
FAT: 15 G

"ATW80DS" ---- Cape Cod Lobster Rolls

Since we are enjoying Breakfast & Brunch this week, we thought we would share our version of the recipe with all of you.... The idea behind why we consider this a Thrifty Meal is because your only expense should be the Lobster and maybe your hot dog buns. You should have everything else either in your pantry or in your garden by now... Also if you want to use it as a Monday Makeover meal, use lite mayo and wrap it in lettuce leaves or tortillas instead of buns.

CAPE COD STYLE LOBSTER ROLLS

Ingredients

    * 1 pound cooked & chilled lobster meat, cut into large pieces
    * 1/4 cup freshly chopped parsley
    * 1/16 cup finely chopped tarragon leaves
    * 1/2 cup mayonnaise
    * 1 lemon, juiced
    * 1 green onion, diced
    * 1 stalk celery, diced
    * Salt and freshly ground black pepper, to taste
    * 4 hot dog buns
    * 4 leaves flat green lettuce shredded

Directions:

In a large, chilled bowl, mix all ingredients well, making sure not to mash the lobster. Season well with salt and pepper. Grill or caramelize each hot dog bun and line with shredded lettuce and fill evenly with the lobster salad.

"ATW80DS" - New York

When we think about all of our favorite things that we love about New York, our memories immediately think of all the delicious food at Carmine's. Today is our oldest son's birthday and his favorite place in the whole word is Carmine's.... so to celebrate and wish him a Happy Birthday.

We give you..... Chicken Parmesan
 

1 jar (26 oz.) spaghetti sauce

1/2 cup Grated Parmesan Cheese, divided

8small boneless skinless chicken breast halves

2 cups seasoned bread crumbs 

1-1/2 cups Shredded Mozzarella Cheese

Bread chicken breast with seasoned bread crumbs and fry in frying pan until light brown about 3 - 5 minutes on each side. Heat oven to 375°F. Place chicken breast into 13x9-inch baking dish. Cover with sauce and 1/4 cup (4 Tbsp.) Parmesan cheese. Cover with foil and bake 30 min. Uncover, top with Mozzarella cheese; bake 5-7 minutes and cheese is melted. Serve with a side of hot pasta!

"ATW80DS" - American Food Culture & Religion

In the society that we live in we seem to live to eat, but culturally back when American was first getting its grasp on society, they were all about eating to live. We have the story of the first thanksgiving and then we just go forward from there. Now days, because of the melting pot of ethnic cultures that we co-exist with here in America, you never lack for one food type or another and yet I believe that our personal religion bases still play a major role in our food cultures.

"ATW80DS" - Deep Dish Pizza (Chicago Style)

I am a thin crust pizza lover, but the guys here at the pantry love a good deep dish pizza! The thicker, the better, they love to feast on the more oohy gooy goodness of a chicago style deep dish. 

One of the reasons I do enjoy this particular style of pizza  is when I make it at home, I can pile on all the toppings I want and the trick to keep the crust from getting soggy before it cooks all the way through is you put the cheese on first, which acts as a barrier, and then you pile on the toppings.

For our pizza, we used fresh ungrated mozzarella, canned tomatoes, green peppers, red onion, pineapple, sausage, mushrooms, and Parmesan.

Chicago Style Pizza

for the dough:

1 package rapid rise yeast
1 1/2 cups warm water
1 1/2 tablespoon honey or sugar
4 tablespoons vegetable oil (you can use olive oil, but it can taste bitter)
4 tablespoons corn meal
3 cups all-purpose flour
1/2 teaspoon salt
olive oil
8 ounces mozzarella, thinly sliced or shredded

1. In a liquid measuring cup, mix together yeast, water, and honey. Let rest. In the bowl of an electric mixer fitted with the paddle attachment, combine oil, corn meal, and 1 cup of flour, knead for 2 minutes. Add in remainder of flour and salt. Continue to knead for 10 minutes more. Place in an oiled bowl. Let rise for an hour, or until doubled in size. Punch down and let rest for 10 minutes more.

2. Preheat oven to 475 degrees. Generously grease a deep dish pan (a 9 inch cake pan works fine). Press dough into the pan and roll up the edges. Place cheese down first, then add any other toppings. Drizzle with a little olive oil and sprinkle with Parmesan cheese. Bake for 25-30 minutes.

for the tomatoes:

1 14 ounce can diced tomatoes, drained and rinsed
4-5 fresh basil leaves
pinch salt
1/2 teaspoon Italian seasoning

Toss all ingredients. Spread on top of the cheese.

"ATW80DS" - Canadian Potine

We started asking around among our Canadian friends this week and hands down everyone said we needed to feature Potine.  Potine is a common Canadian classic, originally from Quebec, made with french fries, topped with a light brown gravy-like sauce and white cheese curds. A very simple recipe that has grown to become a staple among all greasy spoon style restaurants around Canada and the northern States in the US.

"ATW80DS" - Idaho

 So today we are going to be getting ready for the big Memorial Day Weekend by making grilled Fries (Potatoes) & Veggies. Everybody loves a great cookout and if you are like me, I like a quick and easy clean-up even better. Reynold Wrap is the answer!!!!! I prepare a lot of our grilled potato and veggies in a tin foil pouch. Makes for a very unique serving dish ans clean-up is a breeze.

 Grilled Potatoes &Veggies

Ingredients:

• 3 large potatoes, sliced 1/4 inch thick
• 1 medium onions, chopped or thin sliced
• 1/4 cup grated Parmesan cheese
• 1/2 cup (4 ounces) shredded sharp cheddar cheese, divided
• 1/2 cup (4 ounces) shredded mozzarella cheese, divided
• 6 slices bacon, cooked and crumbled
• 1/4 cup butter, cubed
• 1 tablespoon minced fresh or dried chives
• 1 to 2 teaspoons ranch flavored dry mix
• salt & pepper to taste
• Nonstick cooking spray

Directions:

• Layer the potatoes and onions equally between two pieces of heavy duty foil (about 18 inches) that have been coated with nonstick cooking spray.
• Combine Parmesan cheese, cheddar and mozzarella; sprinkle over potatoes and onions.
• Top with bacon, butter, chives, seasoned salt and pepper.
• Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.
• Grill, covered, over medium heat for 35 to 40 minutes or until potatoes are tender.
• Remove from the grill. Open foil carefully and sprinkle with extra cheeses. 

 FOR GRILLED VEGETABLES:

We like ours very plain and simple... We use fresh vegetables, we wash them, slice them long ways and cover them with olive oil, sprinkle with salt and pepper to taste and then grill over medium heat until they reach the desired doneness.

"ATW80DS": Shrimp & Citrus Salad

One thing we really enjoyed while visiting in San Francisco back in 2009 was the open air street markets loaded with fresh fruits, vegetables and fish. This is one of the salads the we made while we were staying there. 

(Makes 4 main course Salads)

INGREDIENTS:
2 large pink grapefruits (peeled and sectioned)
1 large Mango (peeled and cubed)
1 large can of Mandarin Oranges (well drained)
2 medium Tomatoes (washed and sliced into wedges)
6oz Spring Mix / Salad Mix
2 avocados
1/2 lb cooked peeled shrimps (about 6 to 8 per salad)
3-4 sprigs dill
1 cup candied Pecans (optional)

For the Dressing:
Juice from grapefruit and 1/2 of a lemon
1/4 sweet red onion, finely chopped
1 garlic clove, chopped
1 teaspoon Dijon mustard
A pinch of salt and pepper
1/2 cup olive oil
1 teaspoon of poppy seeds

1. To remove sections from the grapefruits: Slice off the top and base of the fruits. Following the curve of the fruit, cut away the skin, zest, and pith so only the segments and central membranes are left. Slide the knife down each side of a section to cut it free of the membranes, letting the section fall into the bowl. Continue cutting, turning the membranes back like the pages of a book until you’ve removed all of the sections. Chill them and reserve the juice.

2. Wash and dry the salad mix. Halve each avocado lengthwise, cutting down to the pit. Twist the halves and pull them from the pit. Tap the blade of a knife sharply onto the pit, twist, and pull out the pit. Peel away the skin and cut the avocado flesh into lengthwise slices. Brush some of the grapefruit or lemon juice over the slices so they do not discolor.

3. For the dressing: Whisk the reserved grapefruit juice with the lemon juice, onion, garlic, mustard, poppy seeds, salt and pepper until mixed. Gradually add the olive oil, whisking constantly so the dressing emulsifies and thickens slightly. Taste, adjust the seasoning and set aside.

4. Shortly before serving: Toss the salad mix with about a third of the dressing and taste for seasoning. Spread a bed of salad mix on 4 plates. Arrange the avocado slices and fruit and tomato sections like the spokes of a wheel on top and spoon over more dressing. Chop the dill and toss with the shrimps and remaining dressing. Taste, adjust seasoning, and spoon the shrimps into the center of the wheel. Sprinkle with candied pecans. Serve the salad as soon as you can so the greens do not wilt.

If anyone would like to join us in our Challenge "Around the World in 80 Days"... next we will be in Canada.

"ATW80DS" - Pacific Northwest

       The method of plank cooking starts with the Native Americans of the Northwest who would put whole salmon on large cedar planks and place it over a fire, yet others feel like this technique is a Scandinavian tradition that was brought to America by early travelers.  Either way the plank held the fish together while the cedar plank smoldered and flavored the fish with smoke. This process of grilling fish has become popular and several companies manufacture planks specifically for this purpose. What most people don't realize is that you can do so much more with a plank than grill salmon.

We bar-b-Que our Trout and Grouper on a cedar plank because it is a good way to grill fish without the fish falling apart, we use the planks more now than our fish baskets. Also the planks help to pull some of the fishy taste out of the meat. The smoke from the wood really enhances the flavor of the fish.

Cedar Plank  Fish

 Ingredients:

• 2 12-ounce salmon, whole trout cleaned (living on the east coast, we use croaker or sunfish)
• 1/2 cup fresh dill, chopped
• 3 tablespoons olive oil
• 1 lemon sliced thinly
• 1 teaspoon coarse salt
• 1/2 teaspoon black pepper
• 1 untreated cedar plank large enough to fit the fish 

Preparation:

Soak the cedar plank submerged in water for 1 hour. Preheat grill. Lightly coat inside and outside of each trout. Season inside with salt and pepper and stuff with lemon slices and dill. Place soaked cedar plank on grill over direct medium heat. When cedar plank starts to smoke place fish on plank. Grill for about 15 minutes or until the fish is done. The flesh should be opaque and plank easily. Remove from grill. This trout makes a great smoked fish appetizer or spread. To make spread remove bones and skin from the meat and break the meat up and mix with cream cheese.

Side note:  It's good to keep a spray bottle handy in case you're plank catches fire (rarely happens if you soak overnight)

"ATW80DS" - Alaska

Salmon is very abundant on both the East and West coasts. In regions of the Alaskan Northwest, Salmon known as "Alaskan turkey." and in Hawaii, it is called lomi-lomi, a food which is -highlyprized. In these areas salmon is smoked, cured, dried and enjoyed grilled. I remember working in a cannery for a short time while I was touring Alaska. The local natives used every part of the salmon. Nothing went to waste, not even the inside parts.

New England first began canning salmon in 1840, shipping it all the way across the country to California. But by 1864, California was supplying the east with canned salmon. It is said that the waters of the East became fished out, so that today all Atlantic salmon comes from Canada or Europe.

There are eight species of salmon in North American waters, five in Pacific waters alone. Worldwide, commercial salmon production exceeds one billion pounds annually, with about seventy percent coming from aquaculture salmon farms.

 

Grilled Honey & Ginger Salmon Steaks

 Ingredients

• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1/3 cup soy sauce
• 1/3 cup orange juice
• 1/4 cup honey
• 1 green onion, chopped
• 1 (1 1/2-pound) salmon fillet

 

Directions

1. Preheat your grill to medium-high heat and lightly oil grate or fish basket.  Lightly season the salmon steaks with salt and pepper to taste.
2. In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
3. Remove salmon from marinade, shake off excess, and hold remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork. Move the salmon steaks off of the direct heat and brush both sides with the honey glaze.
4. Continue cooking using the indirect grilling method until the salmon just becomes opaque. Brush the steaks with glaze one more time before removing them from the grill. 
5. For a nice presentation, garnish each of the honey glazed grilled salmon steaks with a few well placed slices of pickled ginger and fresh chopped parsley.
6. This is great served alongside fresh steamed asparagus, boiled new red potatoes with olive oil and dill weed, and crusty French bread.

Side note: We have heard that cooking salmon on cedar planks creates a moist and tender filet.  Apparently, there's something magical about cedar planks that removes the fishy taste and adds a great flavor.

"ATW80DS" - Religion in the Islands

The ancient religion of Hawaii incorporates hundreds of deities as well as magical and animist beliefs. Hawaiians worshiped both in their homes and in open-air temples called heiau and ruins of these temples are still visible on all the islands. The largest were heiau waikaua, or war temples, at which sacrifices occurred. Chief gods were Ku (god of war and male fertility), Kane (the creator and chief god), Lono (god of thunder and agriculture), and Kanaloa (god of the ocean and winds). With the arrival of other immigrant groups, particularly early explorers in the early 1800s, ancient Hawaiian religious practices disappeared completely. Today, many Hawaiians practice Buddhism, Shinto, and Christianity, which means that religion in relationship to their foods have changed a lot through the years. Foods with purpose and meaning are still a big part of their holiday celebrations.

 AND Just as a FYI... For those of you who may be joying us for the first time or maybe new to the Pantry Life. The Pantry is and will remain dark on Sundays! We are God fearing, church going people who, enjoy a day full of sabbath blessings, family time and everyday, over-the-counter snacks !!!!!! :)

"ATW80DS" - Kalua Pork from the Islands

When we lived in Provo, Utah we had a Samoan Family that lived down the street from us. One of the dishes that they taught us how to make was Kalua Pork. It has become my all time favorite way to fix pork.

 Kālua is a traditional Hawaiian cooking method using an imu which is a type of underground oven. A traditional Imu is known to be a large sand pit that is usually 6 feet long x 4 feet wide x 3 feet deep. Large Rocks are placed in the pit to retain the heat after the Koa wood fire has turned to hot coals. Once the rocks have reached an extremely hot temperature, the pit is lined with Banana or Ti leaves, which creates the hot and steamy air that help to cook and keep the meat moist. The meat is usually rubbed with Hawaiian sea salt, garlic and herbs and stuffed with more hot rocks then wrapped in more banana or ti leaves. To maintain even heating and trap in the steamy moisture, the meat is covered with wet burlap bags and then covered with a layer of sand and dirt. The meat is then left to cook in the pit for 6 to 8 hours. During cooking, the meat absorbs the flavors from the smoke of the koa wood and steam of the banana or ti leaves. When the meat is fully cooked, it’s removed from the Imu and shredded to allow the melted fat to mix in with the meat for a uniform flavor and texture.

This meal is usually served at festivals and large family gathering such as LUAUS.

Even if you don't have an imu, you can still make Hawaiian kalua pig at home from pork butt purchased at your local supermarket.

Ingredients:

• 4-5 pound pork butt
• 2½ tablespoons Hawaiian salt (substitute kosher salt)
• 2 tablespoons liquid smoke
• 1 banana leaf (substitute 6-8 whole green banana peelings )
• 4-6 ti leaves

Preparation:

Trim about half the excess fat from the roast. Make several shallow long cuts along the roast. This allows the salt and liquid smoke to meld into the meat. Rub with salt and liquid smoke. Wrap the roast with banana leaf or place the whole green bananas peels on top of meat . Cut the ribs from the ti leaves and wrap over the banana leaf. Substitute aluminum foil, if ti leaves are not available. (Side Note: Ti leaves can sometimes be obtained from your local florist).
Roast for 6-8 hours in an imu or in a 325-350 degree oven for about 45 minutes per pound. When meat is done, remove ti leaves, banana leaf (or bananas) and shred pork.

"ATW80DS" - Damper (Bush Bread)

In Australia, the natives developed the technique of making damper out of necessity. They often found thenselves away from home for weeks at a time with just a camp fire to cook on and only sacks of flour as provisions, this basic staple bread evolved. It was originally made with flour and water and a good pinch of salt, kneaded, shaped into a round, and baked in the ashes of the campfire or open fireplace. It was often eaten with pieces of fried dried meats or sometimes spread with golden syrup (wild honey) as a dessert.

3 cups of self-raising flour
1/2 teaspoon salt (optional)
3 tablespoons butter
1/2 cup milk
1/2 cup water

• Sift flour and salt into a bowl, rub in butter until mixture resembles fine crumbs. Make a well in the center, add the combined milk and water, mix lightly with a knife until dough leaves sides of bowl.

• Gently knead on a lightly floured surface and then shape into a round, put on a greased oven tray. Pat into a round 15-16 cm (6-6 1/2 inch) diameter. With sharp knife, cut two slits across dough like a cross, approximately 1cm (1/2in) deep.

• Brush top of dough with milk. Sift a little extra flour over dough.

• Bake in outdoor fire pit or in a hot oven for 10 minutes, or until golden brown. Reduce heat to moderate and bake another 20 minutes.

Best eaten the day it is made.

"ATW80DS" - CATHEDRAL BROKEN WINDOWS (Philippino Dessert)

           Like most cultures around the world, Filipinos have many superstitious beliefs that supposedly bring  “good luck” for the New Year and this one of their dessert that you will find served often around the new year. I grew up calling this wonderful dessert "CUT GLASS SALAD" and my family serves it during the 4th of July holiday.

Ingredients:

1 (3 ounce) box lime gelatin
1 (3 ounce) box blue gelatin
1 (3 ounce) box orange gelatin
1 (3 ounce) box cherry gelatin
2 (3 ounce) boxes lemon gelatin
Water
1 1/2 single packages graham crackers
1/2 cup (1 stick) margarine
1 cup granulated sugar
1 (20 ounce) can crushed pineapple
1 large cool whip
2 cups Whipped Cream (sweetened 1/4 of the sugar)

Make each box of lime, blue, orange, cherry and 1 box of lemon gelatin according to package directions using 1 1/2 cups boiling water. Pour each flavor into a greased 8-inch square pan and chill in refrigerator until set. Cut into 1/2-inch cubes.

Crush graham crackers and mix with margarine and 1/4 cup sugar. Save 1/2 cup of the graham cracker mixture and set aside. Press remaining graham cracker crumbs into bottom of a cold-cut keeper or 9 x 13-inch baking dish.

Drain juice from crushed pineapple and add water to juice to make 1 cup. Dissolve the other box of lemon gelatin in 1 cup of warm water and add pineapple juice. Chill until almost set, will be chunky when stirred. Stir in pineapple.

Fold together cool whip, whipped cream, lemon pineapple mixture. Next lightly fold in gelatin cubes. Stir easy as to not break up the gelatin cubes. Pour into prepared pan and sprinkle reserved 1/2 cup crumbs on top. Chill in refrigerator until set, at least 2 hours.

Makes 10 to 12 servings.

"ATW80DS": SHOYU RAMEN - (totally homemade / totally umami)

• Japanese Shōyu ("soy sauce") Ramen is typically based on a chicken and vegetable stock with plenty of soy sauce added resulting in a soup that is very pleasing to the palate. It usually has curly noodles rather than straight ones and is often adorned with marinated bamboo shoots, green onions, nori (seaweed), boiled eggs, bean sprouts and chili oil. We, on the other hand, love to add all kinds of fresh vegetables and tofu to ours.

   This is not a soup that can be made on the spur of the moment, unless you already have chicken or vegetable stock in your pantry. To make your stock, place the following ingredients in a large stock pot and cover. Simmer on low for 4 hours, and strain the liquid through a fine-mesh sieve. Reserve stock, discard leftover bones and vegetables. This can be made up to two days ahead. 

• 4 quarts water
• 4 pounds chicken bones 
• 1 cups chopped carrots
• 1 cup chopped celery
• 1 cup chopped leeks, white parts only
• 1 head garlic, halved horizontally
• 1-inch piece fresh ginger, smashed
• 1 small white onion, quartered
• ½ cup soy sauce, sake and teriyaki sauce
• On the Day of...
  COOK EGGS
  Bring a medium pot of water to a boil. Carefully add eggs one at a time and boil gently for 7 minutes. Drain eggs and transfer to a bowl of ice water to stop cooking; let cool. Peel; set aside. Egg yolks should be shiny yellow and almost jammy; egg white should be just set.
    
  REHEAT STOCK AND COOK NOODLES
  When ready to serve, bring stock to a simmer; it should be very hot. Add noodles to the stock and according to package directions.
   
  Just before serving
  Divide noodles among 4 deep bowls. Top with sliced chicken, grated carrots, thinly sliced celery, mushrooms, green onions, water chestnuts and a few small cubes of tofu. Peel and slice egg, placing it off to one side. Serve ramen with chili oil, sesame oil, and/or shichimi togarashi.
• 
  

"ATW80DS" - Indonesian Ginger Chicken

We really enjoyed this recipe even though I think it would be better grilled. We served saffron rice and sauteed spinach with it.

Ingredients:

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
1 (3 1/2 pound) chicken, quartered, with backs removed

Directions:

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

 Because we got a great deal on bulk chicken this week, plus adding the rice & spinach as the sides... After doing all the math, the dinner including dessert (see next week's recipe) came to $4.96.

"ATW80DS": Chinese Chicken Stir-Fry Salad

Since we are trying really hard to behave here at the pantry and your menu is filled with lots of salads for dinner, We thought this one would make a great treat from our stop in China.

1 cup cooked chicken (cube)

1/8 tsp.  salt

pinch of black pepper

1/4 cup Toasted Sesame Dressing, divided

4 cups spring mix salad greens

1 small can of mandarin oranges (drained) 

1/2 cup  diagonally cut snow peas

2Tbsp. Slivered Almonds 

1 small  carrots, (sliced thin)

HEAT nonstick skillet on medium-high heat. Add chicken; warm 3 minutes or  until lightly browned. Reduce heat to medium-low; cover with half of the dressing, salt and pepper.Cook for 2 more minutes.
ARRANGE lettuce, oranges, peas, Turkey, almonds and carrots on two serving plates. Drizzle with remaining dressing.

*One of the reasons this salad is so "Fruitful" and "thrifty" is because everything in it is either left-over or considered a staple in the Pantry.

"ATW80DS" - Asian Influences

Buddhism and Tao is the main religions in Mainland China and around the Asian areas. It is must more simple to know that vegetarian diets becomes the main food to the people whose cult as monk and nun, as well as Taoist. There are so many vegetarian diets made looked like meat as pork, beef, fish, cuttlefish, etc. It is so funny and tasty, and healthy. Islam is one of the large religion in Mainland China, but it is well-known that, the Muslims never eat Pork, and their famous recipe in the Asian areas is BBQ Lamb.
 

AND Just as a FYI... For those of you who may be joying us for the first time or maybe new to the Pantry Life. The Pantry is and will remain dark on Sundays! We are God fearing, church going people who, enjoy a day full of sabbath blessings, family time and everyday, over-the-counter snacks !!!!!! :)

"ATW80DS" - Chicken & Pineapple Curry

Chicken Curry is a favorite in Culcutta, India
 

Serves: 4

6  halves of skinned chicken breasts (cut into 1/3s)

1 egg

½ cup flour

1 teaspoon curry powder

1 teaspoon chicken seasoning

1/4 cup butter, melted

1 can pineapple chunks in juice water

1 1/3 cups water

1/4 cup coconut dessert mix

1/4 cup brown sugar

2  tablespoon chicken soup base

1/2 teaspoon curry powder

1/4 teaspoon black pepper

4 to 6 cups cooked rice

Dip chicken breasts in beaten egg; coat with mixture of flour, curry powder and chicken seasoning. Place in shallow baking pan. Mix together melted butter and juice from pineapple chunks; drizzle over chicken. Cover with foil and bake at 350*F for 30 mins. Remove foil and continue to bake 30 mins more.

Combine pineapple chunks, water, coconut

dessert mix sugar, chicken soup mix, the

1/2 tsp curry powder and black pepper, in a saucepan. Cook over med heat until mixture comes to a boil and thickens slightly, stirring constantly; remove from heat. Serve chicken over rice, top with pineapple coconut mixture.

"ATW80DS" - Bombay

Our stop-over in Bombay proved to be very interesting. Everywhere we looked the food was all curried. We finally decided to grab some very tasty looking Curried Crab Cakes as we started to move on the Calcutta.

Curried Crab Cakes 

1  teaspoons  curry powder

1/4  teaspoon  salt

1/2  teaspoon  mustard

1/8  teaspoon  black pepper

1/4  cup  minced onion

1/4 chopped red bell pepper

1  garlic clove, minced

1/4  cups  dry breadcrumbs 

1 cup shredded baked potato 

1  can lump crabmeat

1  large egg,  

2 Tablespoons  dried parsley

Preparation:
Combine all the ingredients in a bowl; mix well. Chill 30 minutes to and hour to allow the flavors to blend. Next, form into desired size patties or "cakes" and fry in small amount cooking oil heated in a large nonstick skillet until light brown. About 3-4 minutes per side. Serve with sour cream or Indian Yogurt.

If anyone would like to join us in our Challenge "Around the World in Eighty Days" next week we will be at the Calcutta.

"AWT80DS" - Seuz Canal

I came acrossed this awesome looking salad from one of my new friends on Foodbuzz. You can find the recipe here... "Vegetable Salad with Sprouts". We made it last night to go with our homemade Egyptian pizzas. It was very tasty... My guys are not fans of chillies or tomatoes, so I added dried cranberries and green peppers instead. Thanks for Sharing... Padmaja! :)

If anyone would like to join us in our Challenge "Around the World in 80 Days" tomarrow we will be at the Bombay/Mumbai.

"ATW80DS": Bacon Wrapped Stuffed Dates

After Craving something sweet and savory, we settled on this yummy snack... a favorite in Turkey

Ingredients:
1 (8 ounce) package pitted dates
Assorted Cubes of Medium Cheddar, Colby Jack, Ricotta, Crumbled Blue and Cream Cheese
1 pound sliced bacon, quartered

Directions

1. Preheat the broiler.
2. Slice open dates, and stuff each with a single type cube of cheese of choice, (do not mix cheeses into cubes, different cheeses are suggested only to add variety to the dish.)
3. Wrap each date with a quarter of a bacon slice, and secure bacon with toothpicks.
4. Arrange wrapped dates on a medium baking sheet, and broil 15 minutes in the preheated oven, turning once, until bacon is evenly browned and crispy.  
5. Drain on paper towel and serve warm. They can be served with or without toothpicks...

"ATW80DS" - Gyros & Greek Salad

We had a quick stop in Greece. (Actually we attended a local Greek festival as a Field Trip.) While we were there we had Gyros & Greek Salad for Dinner.

Recipe:
4 - 6 lamb chops
1⁄4 cup extra-virgin olive oil
2 Tbsp lemon juice1 cup water
1 Tbsp minced garlic
1 tsp paprika
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried rosemary
1⁄2 tsp kosher salt
1⁄4 tsp pepper
4 pita breads
1 cup shredded Lettuce
1 medium tomato (diced)
1 medium red onion (diced)

In a slow cooker or large baking dish...Mix Lamb, oil, lemon juice, garlic, spices, water, salt and pepper; stirring to coat. Cover and cook for 2 to 4 hours until meat is tender.

Meanwhile, make the Tzatziki Sauce (recipe found below): Stir all the ingredients together, cover and refrigerate.

Just before serving, shred and debone Lamb, then return the lamb to juices in slow-cooker to keep warm. Warm pitas as package directs; top with sliced meat. Serve with lettuce, tomato, onion and Tzatziki sauce.

Tzatziki Sauce:

• 1 cup Greek yogurt
• 1 cup diced seedless cucumber
• 1 Tbsp snipped fresh dill
• 1⁄4 tsp Kosher salt

If anyone would like to join us in our Challenge "Around the World in 80 Days", next we will be at the Turkey.

"ATW80DS" - Carmel Apple Crepes

 You can't make a stop in France without trying a variety of crapes.

  (Recipe makes 10-12 small crepes)

For Filling:
2 Fresh Apples (peeled, cored & thinly sliced)
1/2 cup of brown sugar
2 tablespoons butter
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
1/2 cup heavy cream

For Crepes:
1 1/2 cups flour (sifted)
2 eggs
3/4 cup milk
pinch of salt
2 tablespoons butter (melted)
1/4 cup chilled water

In a blender or large mixing bowl , blend or whisk together the flour, eggs, salt and milk. Gradually add in melted butter, blend or stirring to combine. Let st ten minutes. Add water and blend or beat until smooth. Chill one at least one hour. Blend again just before using.

While crepe batter is chilling, make the apple filling. In a large saute pan, melt butter and brown sugar together, stirring until sugar is dissolved. Apples spices, vanilla and apples. Simmer on low until apples are tender. Add heavy cream, stirring until well mixed and slightly thick. Remove from heat.

Heat a crepe pan or lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for about 30 seconds. Fill with warm Carmel Apple filling and top with whipped cream. Best if served warm. Recipe makes 10-12 crepes.

"ATW80DS" - Resting on the Sabbath

Sunday.... Religion in France somewhat impacts what you can eat and when. Examples include:

• If you are Catholic, you are not allowed to eat any meat on Friday. Instead of meat, canteens in France serve fish.
• If you are Muslim, you are not allowed to eat pork. On the rare occasion of eating pork, you are only allowed to eat it if it has been prepared in a way called "halal". This means that it has to be cooked a certain way and the animal can only be slaughtered one way.

Now days,  religion has a small influence on food as it is up to individuals to chose to follow their religions rules or make their own up and even though we all know that culturally religions have a huge impact and play a major part in the everyday food life of most countries, we here at the pantry would love to have you all join us in a day of rest. 

So, Just as a FYI... For those of you who may be joying us for the first time or maybe new to the Pantry Life. The Pantry is and will remain dark on Sundays! We are God fearing, church going people who, enjoy a day full of sabbath blessings, family time and everyday, over-the-counter snacks !!!!!! :)

"ATW80DS" - French Quiche

I think my most favorite french dish has got to be quiche. I love everything about it from it's toss together simplicity to the hearty richness and textures, 

Ingredients

• 2 pie crusts
• 12 slices cooked deli ham
• 2 cups  shredded sharp cheddar cheese
• 2 teaspoons diced red pepper
• 2 green onion diced
• 4 eggs
• 2 cups half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Direction

• Preheat oven to 400°. Unroll pastry sheets into two 9-in. pie tins, flute edges
• Divide ham, cheese, peppers and onion between shells. In a large bowl, whisk eggs, cream, salt and pepper until blended. Pour into shells. 
• Bake 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
• Yield: 2 quiches (6 servings each).

Nutritional Facts: 1 serving (1 slice) equals 349 calories, 23 g fat (12 g saturated fat), 132 mg cholesterol, 596 mg sodium,

"ATW80DS" .... kugel

Yesterday, our son was watching the cooking show and all of a sudden he said, "What is THAT?" I was stumped... I didn't know! We had to look it up and after doing so we both decided it would make a great dish for our travels.

Kugel's history starts out a little vague.  The name of the dish comes from the Middle High German kugel meaning "sphere, globe, ball", but the word kugel first appeared in Webster’s Dictionary in the early twentieth century, it was defined as “a suet pudding,” a characterization derived from similarities between kugel and British steamed puddings. During the Middle Ages, most foods were cooked on the hearth over an open fire, only some wealthy families owned a home oven, so this makes it difficult to really figure out where Kugel got started. But now it is simply known as a baked pudding or casserole, similar to a pie, most commonly made from egg noodles (Lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Yom Tov.

 Ingredients

• 12 oz wide egg noodles (great use for leftover noddles)
• 6 large eggs
• 2 cups heavy cream
• 8 oz cottage cheese (1 cup)
• 8 oz cream cheese, softened (1 cup)
• 1 cup sugar
• 1/4 cup unsalted butter, melted
• 1/4 tsp salt
• Cinnamon and sugar for dusting
• Nonstick cooking oil spray
• 1 cup raisins (optional) - you may substitute other fruits like craisins, dried chopped apricots, or chopped drained pineapple

Directions:

Place a rack in the middle of your oven and preheat to 350 degrees F. Cover the raisins with hot water and let them soak to plump while you prepare the other ingredients. Bring a large pot of water to a boil. Add the noodles to the pot, bring back to a boil, and let them cook till tender (not overly soft), about 5 minutes. Drain and return the cooked noodles to the pot.

In a food processor or blender, mix together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt. Pour the egg mixture over the cooked noodles in the pot and stir till well combined. If you are adding any fruits add them now and Stir them into the noodles.

Spray a 9x13 inch baking dish with nonstick cooking oil. Pour the noodle mixture into the dish. Top the kugel by sprinkling generously with sugar and lightly with cinnamon. Alternatively, you can use your favorite kugel topping (streusel, crushed graham crackers, cornflakes, etc.).

Bake the kugel for about 60 minutes, turning once halfway through cooking, till the center of the kugel is set and the tips of the noodles turn golden brown. Remove from the oven. Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.

"ATW80DS": Toad-in-the-Hole

We have made it to England in our goal of 80 Days. It is really hard to combine Couch to 5K recipes and cook your way around the world, but this recipe can be found on both lists. :)

TOAD - IN - THE - HOLE

What You Need:

12 slices of bread (recipe calls for 2 slices per person, but we only used 1)
1 Tbsp. butter or margarine , softened
1 cup Shredded Cheddar Cheese, divided
6 eggs
6 slices Bacon, cooked, crumbled


What You Need to do:
PREHEAT oven to 400°F. Cut hole in center of each of 6 of the bread slices, using 1-1/2-inch cookie cutter or rim of drinking glass. Discard removed bread circles or reserve for another use.
SPREAD remaining bread slices with margarine. Place, margarine-sides down, in 13x9-inch baking dish; sprinkle with 1/2 cup cheese. Top with cut-out bread slices to make four sandwiches. Break 1 egg into each hole. Sprinkle with remaining 1/4 cup cheese and the bacon.
BAKE 15 to 20 min. or until cheese is melted and eggs are set.

"ATW80DS" - England

For our First Cooking Challenge we choose "Yorkshire Pudding". Yorkshire Puddings are one of the major components of the National Dish of England which is Roast Beef served with two Vegetable sides and Yorkshire Puddings. The recipe is very simple and if made correctly, should be well-risen, golden brown with a crisp exterior and soft middles when served fresh from the oven.


You need:
4 large eggs
Equal quantity of milk to eggs
Equal quantity flour to eggs
Pinch of salt
6 teaspoons vegetable oil or drippings
2 tablespoons of cold ice water


Heat the oven to 425*. Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Mix thoroughly with an mixer, blender or whisk. Let to stand for 10 minutes.

Gradually sieve flour into the milk and egg mixture, again using an mixer, blender or whisk to create a lump free batter resembling thick cream.

Let the batter to rest for minimum of 30 minutes, longer if possible.

Add ½tsp vegetable oil in 12-hole muffin tin and heat in the oven until the oil is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.

Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.




If anyone would like to join us in our Challenge "Around the World in Eighty Days" next week we will be in Paris, France.

"ATW80DS": "Tuesday's with Dorie" - Potato Lefse

Today, we started the morning out with some yummy POTATO LEFSE. And being that it is April 1st, This is also our Kickoff to our Spring Time  "Around the World in 80 Days" Challenge Details. You can find details by clicking the link above.


This humble Norwegian flatbread, used traditionally as a holiday treat, is made from mashed potatoes and flour and if rolled out thin, is more like a crêpe than a flour tortilla. Most often it is served with melted butter and sprinkled with cinnamon and sugar, and then roll it up. We tried this way and they were very tasty. But we liked them better with homemade strawberry jam and whipped cream. They  make a great after school snack if you spread them with peanut butter and jelly or cream cheese and Nutella. My boys considered the more savory suggestion of layering in a few slices of deli meats and cheeses, then adding a drizzle of ranch dressing. Maybe even using it as a shell for a chicken salad wrap.