6 Simple Pantry Staple Recipes | Food & Wine Recipes

Wine Recipes
Cooking from pantry staples does not mean your food has to lack in flavor. Follow along to see how you can easily transform that box of pasta or can of chickpeas.

#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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