The Beauty Battalion - Featuring Beauty In All Shapes & Sizes May 2017 | Page 29

Staples
to Stock
Your Pantry
FAMILY FEATURES
I
t’s the time of year when the weather can be unpredictable, making a
trip to the grocery store undesirable at best, or even outright dangerous.
Keeping your pantry stocked with some basic necessities can help ensure
you’re ready to hunker down and keep things cozy and warm in the kitchen.
Baking necessities: There’s nothing like baking to chase away a blustery
day, so keep an ample supply of traditional baking needs on hand. Include
all-purpose flour and sugar (white, brown and confectioners) along with
baking powder, baking soda and common flavorings like vanilla and almond
extract. If you enjoy making pastries from scratch, add a tub of shortening
and don’t forget the nonstick spray.
Meal makers: A supply of rice, pasta and beans can make it easy to round
out a meal no matter what type of protein and other groceries you have
available. These can each be used to create an array of hearty soups, stews
and noodle-based dishes to warm you from the inside out.
Simple sides: Keeping
a well-stocked pantry
means you can serve up
great-tasting, Sunday
dinner-worthy side dishes
with every meal. Canned
veggies and fruit are a
start, but you can take
it up a notch by adding
savory side dishes such
as Idahoan Signature
Russets mashed potatoes,
which taste as if you
peeled, boiled and mashed
them yourself. Sold in a
convenient re-sealable
pouch for freshness, they have a smooth taste like original homemade mashed
potatoes with just a hint of butter and cream. They can be made in just 5
minutes using milk and butter, or, if you have to skip that run to the store,
just water.
Sauces and condiments: Even the bare basics can take on an appetizing
new flair when you add flavor with sauces and condiments. Jarred sauces like
marinara and alfredo make it easy to bypass fresh produce and cream when
you’re in a pinch, while mayonnaise paired with distinctive flavors like spicy
mustard or honey let you build your own creamy sauces. An array of oils and
vinegars can serve diverse purposes, from marinades to dressings to dips.
Other dry goods: If you’re uncertain what your spice rack should hold,
you’re not alone. Even amateurs can tease amazing flavors out of everyday
foods using the right spices and seasonings. For starters, invest in sea salt
and pepper grinders. Garlic is another versatile staple; the powder is a good
substitute when fresh or minced garlic isn’t available. Then build out the rest
of your collection based on the foods you like best. Basil, thyme and oregano
are common picks. Add some heat with crushed red or cayenne pepper, and
don’t forget another versatile favorite: cinnamon.
Find more staples to help stock your pantry at Idahoan.com.
Photo courtesy of Getty Images
Dinner’s Perfect Partner
Making a midweek meal can sometimes be a challenge,
especially when you’re short on time or ideas. A simple
solution like these glazed chicken breasts make for a
delightful starting point at dinner that can be complemented
by nearly any family-favorite side dish. Find more center-
pieces for family meals at chickenroost.com.
Orange-Rosemary Glazed Chicken Breasts
Recipe courtesy of the National Chicken Council
Glaze:
1/2 cup orange marmalade
1/2 cup orange juice

2 tablespoons red wine vinegar

2 tablespoons chicken stock

2 cloves garlic, minced

1 tablespoon fresh rosemary leaves, minced
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
Chicken:

1 tablespoon olive oil

1 tablespoon rosemary leaves, minced

1 tablespoon Italian flat parsley, minced

1 teaspoon grated orange zest

1 teaspoon salt
1/2 teaspoon black pepper

4 chicken breast halves, bone-in and skin-on

4 fresh rosemary branches
Heat oven to 425 F.
To make glaze: In small saucepan, combine marmalade,
orange juice, vinegar, stock, garlic, rosemary, crushed red
pepper flakes, salt and pepper. Bring to boil over high heat;
reduce heat and simmer 5 minutes.
Remove pan from heat. Pour 1/4 cup of sauce into small
bowl and reserve. Pour remaining sauce into pitcher or
serving bowl for table use.
To make chicken: In large, oven-proof skillet over medium-
high heat, heat olive oil. In small bowl, combine rosemary
leaves, parsley, orange zest, salt and pepper; rub on chicken
breasts. Place chicken, skin-side down, in skillet and brown,
about 4 minutes.
Remove chicken from skillet. Place rosemary branches
in pan and place chicken breasts, skin-side up, on top of
rosemary branches. Roast in oven 15-20 minutes, brushing
chicken breasts with reserved glaze several times during last
10 minutes of cooking.
Nutritional information per serving: 410 calories; 14 g fat;
3.5 g saturated fat; 31 g carbohydrate; 1 g fiber; 24 g sugars;
40 g protein.