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Main Courses Shopping List: Week 3  Spring I

Menu for the Week
 
Pasta with Scallops and Shrimp (Prawns)  1
Roasted Cornish Games Hens with Red Wine  2
Beef and Root Vegetable Stew  3
Chicken Breasts with Spanish Rice  4
Pork Tenderloin with Lemon and Capers  5
Pasta with Red Beans and Ham  6
   
Pantry Items to Check
 
olive oil most
sea salt    for finishing often
cornstarch, corn flour, maizena,  3 tbs 1,3,5
flour,  4 tbs 3
paprika,  2 tbs 1,3
chili powder,   1 - 2 tbs 4,6
dried basil,  1 1/2 tsp 6
bay leaves,  5 leaves 3,6
dried oregano,  2 1/2 tsp 3,6
dried parsley,  2 tsp 1
dried rosemary,  2 tsp 2
dried sage,  2 tsp 2
dried tarragon,  1 tsp 5
dried thyme,  3 tsp 2,3
Dijon-style mustard,  2 tsp 2
capers,  2 tbs 5
tomato paste,  1 tbs 3
Worcestershire sauce,  2 tsp 4
chicken stock,  1 1/2 cups (12oz, 360ml)  1,4,5
beef stock,   2 cups (16oz, 480ml)  3

garlic,  10 - 11 cloves 

not 2
onion,  2 - 3 6
shallots,  7 - 8 medium 3,5
butter,  1 tsp 1
lemon juice,  1 tbs 2
brown rice,   quick-cooking,  1/2 cup (3.3oz, 95gr) 4
spaghetti, fettuccine, 4oz (120gr) 1
pasta, bite-size,  1 cup  (3.3oz, 95gr) 6
   
Dairy
 
milk,  1/2 cup (4oz, 120ml) 1
Gruyère cheese, 1/2 cup (2oz, 60gr) 1
Parmesan cheese,  1/4 cup (1oz, 30gr) 1
   
   
Produce
 
potatoes,  medium,  3 3
carrots, medium,  3 3
rutabaga,  small,  1 3
celery,  4 ribs 3,6
green bell pepper,  medium,  1 4,6
lemon,  1 5
   
   
Meat/Fish
 
scallops, sea or bay,  6oz (180gr) 1
shrimp,  6oz (180gr)   or any combination of each 1
Cornish game hens, little chickens,  2 2
beef stew meat, 24oz (720gr) 3
chicken breasts,  boneless, skinless,   2 4
   or plan to use leftover Cornish hens  
pork tenderloin,  12oz (360gr) 5
ham, either 4oz (120gr) dry cured (Prosciutto) 6
  or 8oz (240gr) pink ham  
   
   
   
Other
 
whole tomatoes,  30oz (900gr) 4,6
red kidney beans,  15oz (450gr) 6
green chilies,  4oz (120gr) 6
   
   
sherry,  2/3 cup (5oz, 150ml) 1,3
red wine,  1/2 cup (4oz, 120ml) 2
white wine,  1/2 cup (4oz, 120ml) 5