Stocking the Pantry & Recipes for the Week of February 13, 2012

by Julie

Well, some things have changed. I guess I jumped the gun a bit on this year’s spring cleaning: this morning when I got up, I flung all the windows wide open, sat down at my computer, and started shivering. It was still 40 degrees outside.

But welcome to the new face of the blog. I wanted to simplify and brighten–a name change and template update ensued. My apologies, for those who searched for coffeecalendarcooking and were faced with the terrifying message, “This blog is no longer available.” It is–and you found it again, so welcome to calendar : cooking.

Speaking of spring cleaning, this week I want to let you peak into my cupboards. I’ve noticed of late that some of my essential food supplies have dwindled, and it was time to refresh the many empty Mason jars now lining the shelves. Also, I’ve written quite an extensive addition to my VISION page, mostly about how great meal planning can be when you feel prepared.  So I’ve taken a few pictures, and I’ll try to stop as I go and explain some of the items I consider indispensable to a healthy kitchen. Hope you enjoy!

**Note: This week just deals with food, not tools and appliances, which I will save for a later time.

Beans & Grains: I like to have an assortment of dried goods, a good mix of protein and carbohydrates. Black beans, pinto beans, chickpeas, lentils (both green and red), white beans, kidney beans. Some nice gluten free grains: quinoa (packed with protein and iron), brown rice, jasmine rice, wild rice, millet, gluten free granola, gluten free oats (both rolled and steel-cut), polenta, amaranth (the smallest grain–I need to experiment with this more)

Nuts & seeds & butters: Sunflower seeds, chia seeds, sesame seeds, flax seeds (whole). Peanuts, walnuts, almonds, pecans. Peanut butter, coconut butter, almond butter

Dried fruit: raisins, cranberries, mango, currants

Other pantry essentials: dried seaweed (ex: kombu, for soaking beans), nutritional yeast, ricecakes, corn or sprouted grain tortillas, gluten-free pasta, masa harina (for making tortillas or tamales!), cocoa beans or nibs

Canned goods (I try to buy as little packaged or canned goods as possible, but here are a few I like to keep on-hand): diced and crushed tomatoes, artichoke hearts, capers, coconut milk, sun-dried tomatoes

Baking: gluten-free flours (Bob’s Red Mill Gluten-Free mix, brown rice flour, quinoa flour, etc.), almond meal, flax seed meal, potato starch, arrowroot powder, baking powder & soda, cocoa powder, applesauce or egg replacer, peppermint extract, vanilla, orange extract

Oils, vinegars, liquids & spreads: Extra-virgin olive oil, coconut oil, sesame oil, peanut oil; apple cider vinegar, balsamic vinegar, red & white wine vinegars, rice vinegar, ume plum vinegar; gluten free tamari, mirin rice cooking wine, hot sauce, molasses, lemon & lime juice (refrigerated after opening); mustard, jam, agave nectar (I do use and prefer raw honey)

Spices, at least some of my favorites: ground cinnamon, garlic granules and powder, curry, cumin seeds, cardamom, basil, oregano, thyme, tarragon, ginger powder, cayenne pepper, red pepper flakes, anise, chili powder, caraway seeds

Recipes for the Week:

Monday, February 13: Wild Rice with Miso Dressing  (from Sprouted Kitchen)


1/2 cup wild rice (any rice works, timing will vary accordingly)

14-ounce block extra firm tofu
2 teaspoon coconut oil
teaspoon soy sauce or tamari
fresh ground pepper

1 heaping cup thinly sliced carrots
3/4 cup cooked, shelled, organic edamame
3 Tablespoon toasted sesame seeds
handful of Chopped Cilantro or Pea Sprouts

For the dressing

Tablespoon white miso
Tablespoon agave nectar or honey
Tablespoon sesame oil
2 1/2 Tablespoon rice vinegar
1 shallot, minced
juice of half an Orange

Tuesday, February 14: Tomato, White Bean & Pasta Soup (adapted from Two Blue Lemons)


olive oil
3 cloves garlic, minced
1 onion, chopped
2 carrots, chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 teaspoon salt 
pinch cayenne pepper
1 28 ounce can tomatoes 
28 ounces vegetable stock
2 cups cooked white beans 
2 cups kale, chopped
1/3 lb. gluten-free pasta, fusilli or rigatoni 

Wednesday, February 15: Italian Potato Salad (from Green Kitchen Stories)


2.2 pounds small potatoes, well scrubbed and halved

15 – 20 cherry tomatoes, halved

5 stalks celery, chopped

4 Tablespoons pickled capers, drained

1 small red onion, thinly sliced

15 olives, pitted

fresh basil, chopped

for marinade

4 Tablespoons olive oil

1 large lemon

Thursday, February 16: Kale Salad with Quinoa & Tangerines (from Gluten Free Goddess)


2 cups cooked quinoa
extra virgin olive oil, as needed
1 bunch Lacinato, Tuscan black or dinosaur kale, washed, patted dry
sea salt, to taste
2 fresh tangerines
1 tablespoon gluten-free low sodium tamari sauce
2 tablespoons raw organic agave or honey, to taste
1 teaspoon grated fresh ginger
1 garlic clove, minced
freshly cracked pepper
1/4 cup roasted almonds

sea salt & black pepper to taste