Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 
Share
Share Share Share Share Share
Follow
Share Share Share Share

 

Weekly Shopping List: Oct. 18, 2013

Menu for the Week
 
Scallops Provençal 1
Roast Chicken with Lemon  2
Pasta with Beef and Peppers 3

Pork Tenderloin with Mustard and White Wine

4
Spicy Ham and Red Beans 5
Cashew Chicken and Vegetables 6
   
Pantry Items to Check
 
olive oil, for cooking,  most
sea salt    for finishing often
cornstarch, corn flour, maizena,  4 - 5 tbs 2,4,6
chili powder,  1 1/2 tbs 3,5
dried basil,   2 tsp 3,5
dried oregano,  2 1/2 tsp 3,5
dried tarragon,  1 tsp 1
dried thyme,  1 1/2 tsp 1,4
Dijon-style mustard,  2 tbs 4
tomato paste,  2 tbs 1
soy sauce, 1 tbs 6
Worcestershire sauce,  1 tbs 5
chicken stock,   3 1/4 cups (26oz, 780ml) 2,4,6
beef stock,   1 cup (8oz, 240ml) 5
garlic,  11 - 12 cloves   1,3,4,5,6
onions,  4 - 5 3,4,5,6
shallots,  2 1
olives, green,  1/3 cup 3
Basmati rice,  1/2 cup 6
brown rice,  quick-cooking,  1/2 cup 5
pasta,  bite-size,  1 1/4 cup 3
Balsamic vinegar,  1 tbs 1
sesame or walnut oil,  1 tbs 6
   
Dairy
 
   
   
Produce
 
mushrooms,  4oz (120gr) 1
lemons,  small,  2 2
green bell pepper,  2 3,5,6
celery,  3 ribs 5,6
carrots, medium,  2 6
   
   
   
Meat/Fish
 
scallops,  large or small,  7oz (210gr) 1
shrimp,  small is fine,  3oz (90gr) 1
chicken, whole, for roasting,   1 2
pork tenderloin,  14oz (420gr) 4
ham, thick slice,  8oz (240gr) 5
beef, flank steak,   10oz (300gr) 3
              or other suitable for stir-fry  
chicken breast, boneless, skinless,   2 6
   
   
Other
 
whole tomatoes,  45oz (1350gr) 1,3,5
red kidney beans,  15oz (450gr) 5
green chiles,  4oz (120gr) 5
cashews,  1/2 cup 6
   
   
white wine,  3/4 cup (6oz, 180ml) 1,4
sherry,  2 tbs 6