Shopping List 10/08/12-10/12/12

In the past, I hesitated roasting turkey for Thanksgiving because I either have to entertain and invite a lot of people over or end up with leftover turkey for the rest of the week. For this week, I’ve put together a menu where you can transform your leftover turkey into something new each night! Here’s the menu for the week:

THANKSGIVING DINNER:

Turkey Stew with Butternut Squash & Quinoa
Turkey Chili
Turkey Stuffed Peppers
Creamy Turkey Enchiladas with Basmati Rice

For those who entertained and had no leftover turkey, the recipes are very flexible that you can substitute with other meats. Just comment on the recipes you want to substitute and I will respond accordingly.

Check your pantry

I think you already have these items in your pantry, fridge and freezer. If not, don’t forget to get them as you will need them for the week.

Bay leaves
Cumin powder
Dried oregano
Black pepper
Salt
Canola/Vegetable oil
Olive oil
Extra-virgin olive oil
2/3 cup uncooked quinoa
1 cup of Basmati rice
1 cup all-purpose flour
1 can Blend beans, drained and rinsed
3/4 cups canned black beans, rinsed and drained
3/4 cup pitted and quartered black olives
2 cans (14 oz) diced tomatoes
13 cups of chicken broth
1 cup sour cream
1 cup whole milk
2 large eggs
Butter
1 3/4 cups frozen corn

Produce

14 cloves of garlic
5 large yellow onions
1 large lemon
1 small bunch fresh chives
2 tablespoons fresh rosemary
1 teaspoon of fresh basil leaves
1/4 cup fresh parsley
2 tablespoons chopped cilantro
2 tablespoons chopped scallions
2 tablespoons fresh sage leaves
3 celery stalks
1 pint cherry tomatoes
10 ounces button mushrooms
3 pounds russet potatoes
1/2 lb. butternut squash
2 Bell peppers (1 green, 1 yellow)
3 Red peppers

Bread & Bakery

1 loaf crusty white bread
6 to 8 corn tortillas (enchilada size)

Cheese

6 tablespoons shredded Sargento Monterey Jack cheese
4 cups shredded Mexican blend cheese
8 ounces “mini” mozzarella pearls

Jams & Preserves

1 – 10oz can cream of chicken soup

Meat & Poultry

1 whole turkey (about 12 pounds)

Nuts

1 cup toasted walnuts

Wine & Spirits

1 1/2 cup dry white wine

Shopping List 10/01/12 – 10/05/12

Hello everyone!

Here’s a shopping list for next week’s dinner plans. Below is a menu that I’ve put together for the week.

Beef Stir-Fry with Eggy Rice
Roast Chicken with Potatoes, Lemon and Asparagus
Shrimp & Zucchini with Bowties in Light Tomato Sauce
Braised Ribs with Baby Bok Choy over Jasmine Rice
Bake Cod with Brown Rice

Each recipe will be posted on a daily basis starting Monday. This shopping list is intended for family of 3-4.  If you are cooking for 1-2, just cut the quantity in half! I am looking forward to cooking up storm with everyone! Have a wonderful weekend!

Cheers,
Mey

Check your pantry

If you set up your pantry, fridge and freezer according to my “Stocking Your Pantry” post, you should already have all these items on hand. However I just put this list together so that you can double check as you will need them for this week’s dinner plans.

16 oz uncooked bowtie pasta
soy sauce
salt
ground black pepper
2 tsp of five-spice powder
1/2 tsp crushed red pepper flakes
1 1/2 Brown Rice
1 tsp of cornstarch
2 tbsp of sugar
1 1/2 cup of white rice
1.5 cup of jasmine rice
1 tsp of honey
1 tbsp of oyster sauce
9 tbsp butter
1/2 cup frozen peas
sesame oil
vegetable oil
olive oil
1/2 cup chicken broth
2 medium eggs

Produce

7 sprigs fresh thyme
1/2 lb of baby bok choy
1 1/2 cups of white mushrooms, sliced thinly
2 tomatoes
1 small bunch of fresh parsley
2 shallots
1 zucchini
1 yellow onion
11 garlic cloves
2 lemon
2 medium leeks
1 small red pepper
3 medium carrots
4 small bunches of scallions
2 inches of fresh baby ginger
1 1/2 pounds of new potatoes
1 bunch asparagus
1 small bunch of fresh cilantro
1 medium red onion

Meat & Poultry

2 racks of baby back ribs (15-18 ribs)
12 oz steaks
1 whole chicken

Seafood

1 lb shrimp
4 cod fish fillets

Wine & Spirits

4 Tablespoons vermouth or dry white wine