Weekly Shopping List: Nov. 8, 2013

Menu for the Week
 
Shrimp in Garlic Butter over Pasta 1
Veal Cutlets with Marsala and Parsley 2
Turkey, Pepper and White Bean Risotto 3
Pork Amandine 4
Chicken Stroganoff 5
Spicy Beef Enchiladas 6
   
Pantry Items to Check
 
olive oil, for cooking,  most
sea salt    for finishing often
cornstarch, corn flour, maizena,  1- 2 tbs 4,5
flour,  1/4 cup 5
paprika,  1 - 2 tbs 1,5
chili powder,  2 tsp 6
cumin,  1/2 tsp 6
dried parsley,  3 tbs 1,2
dried thyme,  1 1/2 tsp 4,5
Dijon-style mustard,  1 tbs 5
soy sauce,  1 - 2 tbs 4
chicken stock,   5 1/4 cup (42oz, 1260ml) 3,4,5
beef stock,   1/4 cup (2oz, 60ml) 2
garlic,  9 - 10 cloves   1,4,6
onions,  4 - 5 3,4,5,6
shallots,  medium,  2 1
butter,  2 - 3 tbs 1,3
lemon juice,  2 tbs 1

olives, Greek, dry-cured or Kalamata,  8 - 10

3
pasta, bite-size,  2 1/2 cups 1,5
Arborio rice,  2/3 cup 3
brown rice,  quick-cooking,  1/2 cup 4
    substitute Basmati  
   
   
   
Dairy
  
Parmesan, 3/4 cup (3oz, 90gr) 1,3
yogurt,  Greek or plain,  7/8 cup (7oz, 210gr) 5,6
shredded cheese,  cheddar, colby,  6
              1 cup (4oz, 120gr)  
   
Produce
  
red or green bell pepper,  1 3,4

ginger,  small piece

4
carrots,  medium,  1 4
mushrooms,  8oz (240gr) 4,5
celery,  3 ribs 4
   
Meat/Fish
  
shrimp,  12oz (360gr) 1
Prosciutto,  3 slices,  (2oz, 60gr) 1
veal scallops, thin,  12oz (360gr) 2
turkey cutlets, (or tenderloin)  6oz (180gr) 3
pork tenderloin or chops,  10oz (300gr) 4
       or any pork suitable for stir-fry  
chicken breasts,  boneless, skinless,   2 5
ground beef (mince)  8oz (240gr) 6
   
Other
  
white beans, cannellini,  7oz (210gr) 3
almonds, whole,  1/2 cup 4
green chilies,  4oz (120gr)  or something hotter 6
taco or enchilada sauce,  20oz (600gr) 6
refried beans or pinto beans,  15oz (450gr) 6
tortillas, for enchiladas,  4 6
   
white wine, 3/4 cup (6oz, 180ml) 1,3
Marsala, 1/2 cup (4oz, 120ml) 2
sherry,  dry,  1 tbs 4