#Cooking #PantryCooking #PantryStaples
Find the full recipes below:
0:09 – Cuban-Style Black Beans – https://bit.ly/3a6IxPb
1:37 – Chicken and Wild Rice Soup – https://bit.ly/396e5nb
2:41 – Chickpeas and Kale in Spicy Pomodoro – https://bit.ly/3963Pv5
3:37 – Spicy Chicken Chili – https://bit.ly/3bbNTca
4:59 – Crusty Baked Shells & Cauliflower – https://bit.ly/2wp26nn
6:19 – Tortilla Soup – https://bit.ly/2Qy57IU
Cuban-Style Black Beans
1 pound dried black beans, rinsed and drained 2 medium white onions, halved lengthwise 2 medium green bell peppers, halved 4 bay leaves, divided 8 cups cold water 3 garlic cloves 1 tablespoon kosher salt, divided 6 tablespoons extra-virgin olive oil, divided 1/4 cup dry white wine 1 1/2 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1 teaspoon tomato paste 1 teaspoon ground black pepper Chopped cilantro (optional) Lime wedges (optional)
Chicken and Rice Soup
Ingredients
4 tablespoons unsalted butter 3 celery ribs, cut into 1/2-inch pieces 2 carrots, cut into 1/2-inch pieces 1 medium onion, chopped 2 garlic cloves, minced 1 1/2 teaspoons finely chopped thyme Salt Pepper 1/4 cup all-purpose flour 1 cup wild rice (5 ounces) 2 quarts chicken stock or low-sodium broth 2 cups water 4 cups bite-size pieces of roasted chicken or turkey 1 cup heavy cream
Chickpeas and Kale in Spicy Pomodoro
Ingredients
1/2 cup extra-virgin olive oil 5 garlic cloves, thinly sliced One 28-ounce can whole peeled Italian tomatoes, crushed by hand 1 1/2 teaspoons fennel seeds 1 teaspoon crushed red pepper Kosher salt One 8-ounce bunch of Tuscan kale, stemmed and chopped Two 15-ounce cans chickpeas, rinsed and drained Torn basil and marjoram leaves, for garnish Finely grated Pecorino Romano, for serving
Spicy Chicken Chili
Ingredients
2 tablespoons cooking oil 1 onion, chopped 2 cloves garlic, minced 1 pound skinless chicken thighs (about 4), cut into thin strips 4 teaspoons chili powder 1 tablespoon ground cumin 2 teaspoons dried oregano 1 teaspoon salt 2 jalapeño peppers, seeds and ribs removed, chopped 1 1/2 cups canned crushed tomatoes with their juice 2 1/2 cups canned low-sodium chicken broth or homemade stock 1 2/3 cups drained and rinsed pinto beans (from one 15-ounce can) 1 2/3 cups drained and rinsed black beans (from one 15-ounce can) 1/2 teaspoon fresh-ground black pepper 1/3 cup chopped cilantro (optional)
Crusty Baked Shells & Cauliflower
Ingredients
Kosher salt Freshly ground black pepper 3/4 pound medium shells, such as Barilla Good olive oil 2 1/2 pounds cauliflower, cut into small florets (1 large head) 3 tablespoons roughly chopped fresh sage leaves 2 tablespoons capers, drained 1 tablespoon minced garlic (3 cloves) 1/2 teaspoon grated lemon zest 1/4 teaspoon crushed red pepper flakes 2 cups freshly grated Italian Fontina Val d’Aosta cheese, lightly packed (10 ounces with rind) 1 cup (8 ounces) fresh ricotta 1/2 cup panko (Japanese bread flakes) 6 tablespoons freshly grated Italian Pecorino cheese 2 tablespoons minced fresh parsley leaves
Tortilla Soup
Ingredients
6 tablespoons cooking oil 8 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips 1 onion, chopped 4 large cloves garlic, smashed 1 tablespoon paprika 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon chili powder 1/4 teaspoon cayenne 1 1/2 quarts canned low-sodium chicken broth or homemade stock 3 cups canned crushed tomatoes in thick puree (one 28-ounce can) 2 bay leaves 2 1/2 teaspoons salt 1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional) 1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces 1 avocado, cut into 1/2-inch dice 1/4 pound cheddar, grated Lime wedges, for serving
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6 Simple Pantry Staple Recipes | Food & Wine Recipes
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