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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