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