'Stocked Kitchen' cookbook promises savings and less stress
Shop from a grocery list, stick to it and cook from what you have in your pantry. It's hardly a new concept for solving mealtime dilemmas.
But Sarah Kallio says we look into our pantries "like you look into your clothes closet, saying 'I don't have anything to wear."' That's because most people have no clue what to make, and how to use the fundamentals.
Grand Haven, Mich., friends Kallio and Stacey Krastins believe they've solved the dilemma with "One grocery list ... endless recipes." That's the subtitle of their cookbook "The Stocked Kitchen" (Stock, $27), which the authors say is a new way to cook.
Their solution? Take one part problem-solving abilities, mix it with a passion for cooking and stir in a standard ingredient list and you too can make any of the 300-plus recipes in the self-published cookbook.
Recipes range from appetizers to salads to desserts. The roster includes paella, feta chicken and shrimp ceviche mixed with pizza, sloppy Joes and tacos.
Kallio, 35, and Krastins, 39, met several years ago at their children's play date and found they had similar aspirations for cooking and entertaining.
The mothers have engineering degrees, worked outside the home, have four kids between them and had meal preparation issues.
Krastins knew there had to be an easier way to get dinner on the table.
"On Sundays, I would typically make a list from the recipes I chose for that week and go to the store," she says. "But plans would inevitably change through the week."
Kallio was determined not to go to the grocery store between paychecks; she wanted to better use the ingredients she had at home.
Their first book, "The Stocked Host Taste" (Stock, $16), which was published two years ago, featured an ingredient list and 100 recipes. They sold 900 copies.
Sticking to the list and recipes, they found they made fewer trips to the grocery store, saved money and eliminated specialty ingredients you buy for just one recipe that you may never use again.
In "The Stocked Kitchen," about 140 items are listed in categories from pantry items to produce to freezer items. "We like to say you probably already have 80 to 85 percent of these items always in the kitchen," says Krastins.
Some items they deem pantry- or freezer-worthy include frozen puff pastry sheets, jars of roasted red peppers and marinated artichoke hearts and herbes de Provence.
Once you stick to a list, Krastins says, you will see your grocery bill go down.
½ pound ground breakfast sausage2 tablespoons white vinegar6 drops hot red pepper sauce½ pound boneless, skinless chicken, cubed½ bell pepper, chopped2 shallots or 1 onion, peeled, chopped1 clove garlic, peeled, minced1 can (15 ounces) diced tomatoes with liquid1 can (10 ounces) Mandarin oranges (in juice) with liquid2 tablespoons chili powder1 teaspoon poultry seasoning½ teaspoon pumpkin pie spice½ teaspoon cumin1 teaspoon salt1 cup white rice1 can (15.5 ounces) or 2 cups chicken broth½ cup frozen peas6 ounces raw shrimp, tails on, shells peeled, deveinedPreheat oven to 400 degrees. Lightly grease or spray a deep-dish pizza pan or 9-by-13-inch baking dish; set aside.In a large skillet over medium heat, brown the sausage with the vinegar and hot sauce. Add the cubed chicken and cook thoroughly. Add the bell pepper, shallots or onions and garlic and cook until the vegetables are tender.In a large mixing bowl, combine the canned tomatoes and Mandarin oranges with their juices. Stir in the chili powder, poultry seasoning, pumpkin pie spice, cumin, salt, rice and broth. Add the cooked sausage and chicken mixture and mix well.Pour mixture into the prepared dish. Place in the oven and bake, uncovered, for 30 minutes.Remove the pan from the oven, stir in the peas and tuck shrimp throughout the dish. Place the pan back in the oven and bake for 10 to 15 minutes more or until the rice is tender and the shrimp are cooked through.From "The Stocked Kitchen" by Sarah Kallio and Stacey Krastins (Stock LLC, $27).
1 sheet puff pastry, thawed1 tablespoon vegetable oil1 tablespoon minced ginger½ teaspoon garlic powder1 can (4 ounces net weight) chopped mushrooms1 cup cabbage and carrot mix (cole slaw)1 green onion, washed, ends removed, finely chopped1 tablespoon soy sauce1/8 teaspoon black pepper1 egg white, lightly beatenSweet and Sour Sauce (see note)Preheat the oven to 400 degrees. On a lightly floured work surface, unfold the puff pastry sheet and press out the seams. Roll out the pastry sheet to about an 11-by-14-inch rectangle.Using a pizza cutter, cut the sheet into 24 pieces (4 rows wide by 6 columns). Stretch the pastry squares and place them in a mini muffin pan so they just stick outside the cups.In a skillet, heat the oil over medium heat. Add the ginger, garlic powder, mushrooms, cabbage mixture and green onion. Cook 2 to 3 minutes until the vegetables soften. Mix in the soy sauce, black pepper and egg white until the egg is cooked; about 2 minutes.Evenly divide the mixture into each pastry cup.Bake for 12 to 15 minutes or until the corners begin to brown. Remove from oven and serve with Sweet and Sour Sauce.To make Sweet and Sour Sauce: Mix together 3 tablespoons apricot preserves, 2 tablespoons ketchup, 2 tablespoons brown sugar and 2 tablespoons soy sauce. Mix until the sugar is dissolved and chill before serving.From "The Stocked Kitchen" by Sarah Kallio and Stacey Krastins (Stock LLC, $27).
For dressing¼ cup apricot preserves1 cup sour cream or plain yogurt¼ cup honey1 tablespoon lemon juice¼ teaspoon cinnamonFor salad8 ounces lettuce or mixed greens½ cup frozen peas, thawed1 can (10 ounces) Mandarin oranges, drained4 tablespoons, bleu or Gorgonzola cheeseSugared nuts, optional (see note)In a small bowl mix together all the dressing ingredients. Layer the salad ingredients among four plates. Drizzle with the dressing.To make sugared nuts: In a skillet, stir together ¼ cup sugar and ½ cup almonds, pecans or peanuts over medium heat until the sugar is melted and coats the nuts. Toss hot nuts onto a sheet of parchment paper; set aside until they are cool. Once cooled, break apart nuts to separate. Serve or store until ready to use.To serve as a main dish, top this salad with diced ham, grilled chicken or flank steak, or grilled or sauteed shrimp.From "The Stocked Kitchen" by Sarah Kallio and Stacey Krastins (Stock, LLC, $27).
