Main Courses Shopping List: Week 10 Fall II

Menu for the Week
Salmon with Red Pepper Sauce	1
Roast Cornish Hens with Herb Sauce	2
Spaghetti with Ginger Meatballs	3
Pork Chops with Capers	4
Chicken Breasts, Sweet and Sour	5
Stuffed Bell Peppers, Oriental Style	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cornstarch, (corn flour, maizena) 3 tbs	5,6
white flour, 1/4 cup	2,4
brown sugar, 2 tbs	5
chili powder, 1/2 tsp	1
paprika, 1 tsp	3
bay leaves, (laurel) 2 leaves	5
dried parsley, 1 tbs	3
dried savory, 2 tbs	2
dried tarragon, 2 tbs	2
dried thyme, 2 - 3 tbs	2,3
Dijon-style mustard, 1 tbs	3
soy sauce, 3 - 4 tbs	3,6
tomato paste, 1 tbs	3
capers, 3 tbs	4
chicken stock, 2 1/4 cups (18oz, 540ml)	1,2,5,6
beef stock, 1 1/4 cups (10oz, 300ml)	4,6
butter, 3 tbs	2
garlic, 6 - 7 cloves	1,3,4,6
onions, 3 - 4	3,5,6
shallots, 2 - 3	1,2
dry bread crumbs, 4 tbs	3
brown rice, quick cooking, 1/3 cup (2.2oz, 65gr)	6
spaghetti, 3.5oz (100gr)	3
red wine vinegar, 3 tbs	5
white Balsamic vinegar, 1 tbs	1
Balsamic vinegar, 1 tbs	3
sesame oil, 1 tsp	3

Dairy
yogurt, Greek or plain, 2/3 cup (5oz, (150gr)	1,2
eggs, 1	3


Produce
red bell pepper, medium	1,3
bell pepper, for stuffing, any color, 2	6
ginger, small piece	3,6
celery, 1 rib optional	6


Meat/Fish
salmon, fillets, 12oz total (360gr)	1
Cornish hens, 2 small (or 1 larger)	2
ground beef, 16oz (480gr mince)	3,6
pork chops, boneless, 12oz (360gr) total weight	4
chicken breasts, boneless, skinless, 2	5


Other
tomatoes, whole, 15oz (450gr)	3
water chestnuts, small tin or can	6


white wine, 1 cup (8oz, 240ml)	2,4
red wine, 3 tbs	5