<p>Tony Chachere’s seasoning
Panko, Japanese breadcrumbs</p>
<p>Also if you do lots of soup/stew/any slow cooked meat dishes, the small jars of glacee (very, very concentrated meat or vegetable stock), add a wonderful depth of flavor. They last a long time in the frig, a little goes a long way.</p>
<p>No one has mentioned a Quisinart, or did I miss that? Also a good blender and mixer.</p>
<p>With Grey Poupon Mustard, honey, soy sauce, white wine vinegar you can make just about anything.</p>
<p>And butter, pure golden butter . . .</p>
<p>If you are buying those more expensive gadgets, a Kitchen Aid mixer is great. I have the meat grinding/sausage making attachments for it as well, which are very handy.</p>
<p>Interesting thread- I love to cook, but have vastly different stuff. Depends on the ethnicity. Indian food anyone? I could help there (and I use every shortcut I can)… Curry paste/powder??? How about all the individual spices…</p>
<p>We love Indian food but I have never cooked it. Easy recipes?</p>
<p>I think it also depends on your part of the country. I go to the market or farmers market several times of the week so I consider the pantry items as either stuff to have to make a whole meal with when I have no idea what to cook or when I haven’t been to the market or have no time.
In Southern Ca for us the quick meal usually involves tortillas. Whether it is bbq chicken cut up with cheese and salsa or quesadillas with leftovers. I have even been known to have peanut butter and jelly in a flour tortilla for a snack. We even sometimes put leftover chinese in a tortilla.
We did recently get a panini machine. Don’t know how long that novelty is going to last.
What I need is a blender strong enough to make fruit smoothies and blend the ice and frozen food without a whole lot of effort. Suggestions?</p>
<p>UCgradmary~</p>
<p><em>SO</em> sorry to hear about your foot!!! Wishing you a speedy and full recovery! You’ve got some great ideas here! I’ve also got that PC garlic press…very handy! Hope all goes well with the pantry stocking. If you are a Cooking Light subscriber, they often have pantry stocking articles that are extremely helpful. I need to do a better job of that myself! Anyway, hope you’re back to 100% soon.</p>
<p>~berurah</p>
<p>For really easy Indian food, get a jar of sauce from Trader Joe’s, and simmer with your favorite protein (chicken, garbanzos, whatever). </p>
<p>My favorite Indian cookbook is “Moghul Microwave” by Julie Sahni, out of print but easy to get though Amazon: <a href=“http://www.amazon.com/Moghul-Microwave-Cooking-Indian-Modern/dp/068808334X/ref=pd_bbs_sr_1/104-0468303-1755951?ie=UTF8&s=books&qid=1183149488&sr=8-1[/url]”>http://www.amazon.com/Moghul-Microwave-Cooking-Indian-Modern/dp/068808334X/ref=pd_bbs_sr_1/104-0468303-1755951?ie=UTF8&s=books&qid=1183149488&sr=8-1</a></p>
<p>The recipes are all great, and don’t necessarily have to be done in the microwave – there’s a lentil stew that I make a triple batch of on the stove when I need a vegan entree for a crowd. She also has menu suggestions, and recipes for the condiments and spice mixes you’ll use.</p>
<p>Wis75 - I love Indian food, if you have recipes to share. My town probably has more than ten really good Indian Restaurants, so I tend to eat Indian out more. The lamb in creamed spinach dish is my favorite. Salmaan Rushdie’s wife has a cookbook on Indian cuisine that is interesting.</p>
<p>I suggest the Viken blender, it’s a powerhouse!</p>
<p>Cuisinart I find is my least used kitchen toy for some reason. Maybe because I hate cleaning the blades and use the blender or KA mixer instead whenever I can.</p>
<p>I am also big on farmer’s markets but find the right things in the fridge and pantry are still important to us. The broths, mustards, vinigar for flavor, some fresh cream and good irish butter (sometimes!).</p>
<p>I love all these suggestions. </p>
<p>Would like to know what to do with mustard and white vinegar, any recipes nanette?</p>
<p>Can’t wait to try the TJ sacues. I’m a big TJ fan but somehow have missed these.</p>
<p>Poupon, honey and soy sauce are great to mix as a marinade for all kinds of meats, or to brush on fish before broiling - esp. salmon. Garlic is a good addition. I also use these items frequently on stir fries of all kinds. Also, add to rice dishes.</p>
<p>I make several salad dressings with these items</p>
<p>Several people have talked about oils and butter. I stopped using these for health reason and never noticed a difference. Just a thought for the health conscious, or those attempting to lower their cholesterol or weight. Water works just as well.</p>
<p>This is easy, a nice mix of Mexican and Indian flavors and what I’m making for dinner tonite.</p>
<p>two cans Kuner unsalted blackbeans
chopped bunch of green onions
chopped tomatoes
shredded cheese
curry powder to taste - whatever type I have
flour burritos
Salsa</p>
<p>Heat the beans, after draining the liquid in which they are packed. Add curry to taste and stir into the beans. I use about two tablespoons - I just sprinkle it in without measuring. Mash in the Cuisinart.</p>
<p>Lay out 10-12 burritos. Fill each with a few spoons of mashed beans and spread. Sprinkle with gr onions, tomatos and cheese. Roll and place in a glass baking dish. Bake at 350-375 until hot - maybe 15 mins. Great as leftover cold the next day. Serve with Salsa or other toppings and dips such as sour cream or guac. Always loved and a good dish to bring to a party.</p>