Weekly Shopping List for 2011-01-30
Meat:
- 3 cups ground turkey
- 1 1/2 lbs medium (31-40 count) shrimp, peeled and deveined
- 2 chicken breasts,s whole boneless and skinless, (about 1 pound each)
- 3 thin slices of prosciutto,s coarsely chopped
- 2 lb.s lean Beef (used Tri Tip for this recipe) cut into 36 cubes
- 2 large (1 inch thick) pork chops, bone in'
Produce:
- 1 small onion , peeled and diced very fine
- 1 tsp freshly squeezed lemon juice
- 4 cups mustard greens, cut to the same width as the fettuccine
- 1 medium carrot, peeled and grated on medium holes
- 1 small zucchini, grated on medium holes
- 1/4 cups all-fruit grape jelly
- 1 scallion, finel chopped (white and green parts)
- 15 medium mushrooms, stems trimmed
- 1 small white onion, quartered (about 1/2 cup)
- 4 1/2 ozs pearl onions (use Red Pearl Onions)
- 1 bell pepper organic, (use Red Bell Pepper) cubed (Bell Pepper about 5 oz)
- 15 medium mushrooms, stems trimmed
- 12 cherry tomatoes (about 1/4 pound each)
- 3/4 lbs sugar snap peas, tipped and topped, strings removed
- 1 large California Bartlett pear, peeled and thinly sliced
- 1 sweet onion, sliced into rings
- 6 potatos Baby Dutch Yellow (each potato about 6 oz each) halved
- 1 small white onion, quartered (about 1/2 cup)
- 1/2 cups finely chopped shallot or onion
- 1 granny smith apple, sliced
- 1/2 cups finely diced (1/8-inch) carrot
Pantry:
- 1 grapeseed oil for cooking
- 1 x 32 oz bottle of low sodium V-8 juice
- 1/4 cups soy sauce
- 1/4 cups ume plum vinegar
- 1/3 cups Olive oil
- 1/2 tsps light olive oil with a dash of toasted sesame oil
- 1/3 cups unsalted peanuts
- 1/4 cups all-fruit grape jelly
- 1/2 cups dry white wine or vermouth
- 5 cups low sodium chicken or vegetable broth/stock, divided
- 12 bamboo skewers soaked
- 1/3 cups Olive oil
Dairy & Poultry:
- 2 tbsps liquid egg substitute
- 1 large egg
- 2 cups plain yogurt
- 2 cups shredded Monterey Jack cheese
- 1/2 cups crumbled goat cheese, optional
- 1 tbsp unsalted butter
- 1 shaved Machego cheese or lemon wedges/slices
- 1 cup coconut ilk, freshly made or canned
- 3 tbsps butter
Seasoning, Spice & Herbs:
- 1 tsp Salt
- 2 large clove,s garlic, bashed, peeled and chopped
- 1 tsp garlic powder
- 1 large bunch fresh cilantro, stemmed
- 1 tsp ground cumin
- 2 tsps dried thyme
- 1/4 tsps freshly ground black pepper
- 2 tsps dried sage
- 1 tbsp prepared horseradish
- 1/4 cups arrowroot mixed with 1/2 cup water (slurry)
- 1 /8 tsp freshly ground sea salt
- 1 clove garlic, peeled and finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 6 sprigs fresh parsley, stemmed and minced
- 1 tsp minced garlic
- 1 large bunch fresh cilantro, stemmed
- 1 fresh tarragon sprig for garnish, optional
- 3 to 5 leaves of fresh sage, chopped
- 1 tsp minced fresh chilies
- 1 /8 tsp freshly ground sea salt
- 1 tsp garlic powder
- 1 star anise herb
- 2 tsps tarragon
- 1 cup (packed) basil leaves
Baking Goods & Grains:
- 1/4 cups all-purpose flour
- 8 ozs uncooked fettuccine noodles
- 1 cup quinoa, washed thoroughly
- 1/4 cups matzo meal
- 4 flour tortillas (10-inch)
- 2 cups Arborio rice
- 8 ozs uncooked fettuccine noodles
- 1/4 cups matzo meal
