From Warehouse to Your House: More Than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity
()
About this ebook
So what do you do with the sixteen chicken breasts, the five pounds of oatmeal and the gallon of olive oil that you couldn't afford not to buy? You turn to From Warehouse to Your House: More Than 250 Simple, Spectacular Recipes to Cook, Store and Share When You Buy in Quantity by Sally Sampson, veteran cookbook author, working mom and accomplished warehouse shopper.
Utilizing the fresh and packaged products available at the warehouse clubs and superstores, Sampson's flavorful recipes are simple enough for a weeknight dinner and special enough for entertaining and, if you're cooking for a couple or a small family, portioned so you can eat some, store some and even share some.
Those boneless chicken breasts turn into New-Fangled Classic Chicken Noodle Soup, Curried Chicken Salad for lunch and Moroccan Chicken for the freezer. Three pounds of butter becomes Chipotle Butter to dress up a grilled steak or chicken breast, Cinnamon Butter for your morning toast and Chocolate Chip Cookies: a batch baked right away, a batch of dough for the fridge and a batch for the freezer. And that big box of oatmeal? When you're tired of hot cereal (maybe with some of the Cinnamon Butter?), try the Fruit Crisp or Oatmeal Lace Cookies. From breakfast coffee cakes to soups, appetizers, salads and dressings, sandwiches and entrÉes, Sampson gives the home cook who buys big a wide variety of classic American recipes, as well as international dishes like Mexican Chicken Fajitas, Asian Ribs, Italian pastas and Jamaican Jerk Chicken.
Sampson includes an essential pantry list, and amusing and informative tips and techniques that will help you make the most of your time, your money and your groceries, whether you're cooking for a small family or a small army.
Sally Sampson
Sally Sampson is the founder of ChopChop magazine and the author and coauthor of numerous cookbooks, including the James Beard Award-nominated The $50 Dinner Party, Throw Me a Bone (with Cooper Gillespie), and The Olives Table (with Todd English). She has contributed to Self, Bon Appétit, Food & Wine, The Atlantic, The Boston Globe, and The Boston Phoenix. She lives with her family in Watertown, Massachusetts.
Read more from Sally Sampson
Throw Me a Bone: 50 Healthy, Canine Taste-Tested Recipes for Snacks, Meals, and Treats Rating: 4 out of 5 stars4/5What Your Divorce Lawyer May Not Tell You: The 125 Questions Every Woman Should Ask Rating: 4 out of 5 stars4/5100-Calorie Snack Cookbook Rating: 3 out of 5 stars3/5ChopChop: The Kids' Rating: 5 out of 5 stars5/5The Picky Eater Project: 6 Weeks to Happier, Healthier Family Mealtimes Rating: 0 out of 5 stars0 ratings
Related to From Warehouse to Your House
Related ebooks
150+ Quick & Easy Freezer Meal Recipes Cookbook: Healthy, Delicious & Nutritious Freezer Meal Recipes for Busy Moms Rating: 0 out of 5 stars0 ratingsSophie Kooks: Quick and Easy Feelgood Food from Sophie Morris Rating: 0 out of 5 stars0 ratingsHero Dinners: Complete One-Pan Meals That Save the Day Rating: 3 out of 5 stars3/55 Ingredient One Pot Recipes: 100 Easy Five-Ingredient Dinner Recipes For Fast Meals In The Skillet, Stockpot, Baking Pan And More Rating: 0 out of 5 stars0 ratingsCarrie's Cooking For Keeps Rating: 0 out of 5 stars0 ratingsTaste of Home Bakeshop Classics: 247 Vintage Delights, Coffeehouse Bites & After-Dinner Highlights Rating: 0 out of 5 stars0 ratingsValentines Cookbook: A Selection of Delicious & Easy Valentine’s Day Recipes Rating: 0 out of 5 stars0 ratingsCrazy About Cakes: 300 Delectable Recipes for Every Occasion Rating: 0 out of 5 stars0 ratingsGood Housekeeping Kids Bake!: 100+ Sweet and Savory Recipes Rating: 0 out of 5 stars0 ratingsMuffin Tin Chef: 101 Savory Snacks, Adorable Appetizers, Enticing Entrees & Delicious Desserts Rating: 0 out of 5 stars0 ratingsCat Cora's Classics with a Twist: Fresh Takes on Favorite Dishes Rating: 4 out of 5 stars4/5Double Delicious!: Good, Simple Food for Busy, Complicated Lives Rating: 3 out of 5 stars3/5The Ultimate Baking Cookbook for Young Chefs Rating: 0 out of 5 stars0 ratingsFarm Fresh Southern Cooking: Straight from the Garden to Your Dinner Table Rating: 5 out of 5 stars5/5Taste of Home All-New Most Requested Recipes: The country's best family cooks share the secrets behind 268 favorite dishes! Rating: 0 out of 5 stars0 ratingsBetty Crocker Simply Delicious Diabetes Cookbook: 160+ Nutritious Recipes for Foods You Love Rating: 0 out of 5 stars0 ratingsSophie Kooks Month by Month: August: Quick and Easy Feelgood Seasonal Food for August from Kooky Dough's Sophie Morris Rating: 0 out of 5 stars0 ratingsSlow Cooker 101: Master the Slow Cooker with 101 Great Recipes Rating: 4 out of 5 stars4/5Good Housekeeping Great Recipes: Grilling: Mouthwatering Recipes for Unbeatable Barbecue Rating: 0 out of 5 stars0 ratingsGood Housekeeping: The Great Bake Sale Cookbook: 75 Sure-Fire Fund-Raising Favorites Rating: 4 out of 5 stars4/5The Family Kitchen: A cookbook for all occasions Rating: 0 out of 5 stars0 ratingsMuffin Tin Madness Rating: 5 out of 5 stars5/5The $7 a Meal Pressure Cooker Cookbook: 301 Delicious Meals You Can Prepare Quickly for the Whole Family Rating: 0 out of 5 stars0 ratingsRecipes and Dreams from an Italian Life Rating: 4 out of 5 stars4/5Welcome Home Super Simple Entertaining: Fuss-Free Meals for Dining in with Friends and Family Rating: 0 out of 5 stars0 ratingsSlow Cooker Dips: Hot N Savory & Ready for the Party Rating: 0 out of 5 stars0 ratingsStraight from Grandma’s Kitchen: 100 Classic Southern Recipes Rating: 0 out of 5 stars0 ratingsPizzas, Flatbreads, Calzones, and Strudels: Robin Takes 5 Rating: 0 out of 5 stars0 ratingsThe Kitchy Kitchen: New Classics for Living Deliciously Rating: 4 out of 5 stars4/5The $7 a Meal Quick and Easy Cookbook: 301 Delicious Meals You Can Make in 30 Minutes or Less Rating: 0 out of 5 stars0 ratings
Health & Healing For You
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats Rating: 4 out of 5 stars4/5Mediterranean Diet: 70 Easy, Healthy Recipes Rating: 3 out of 5 stars3/5Fit Men Cook: 100+ Meal Prep Recipes for Men and Women—Always #HealthyAF, Never Boring Rating: 4 out of 5 stars4/5The DIRTY, LAZY, KETO Cookbook: Bend the Rules to Lose the Weight! Rating: 4 out of 5 stars4/5The How Not to Diet Cookbook: 100+ Recipes for Healthy, Permanent Weight Loss Rating: 0 out of 5 stars0 ratingsHomegrown & Handmade: A Practical Guide to More Self-Reliant Living Rating: 4 out of 5 stars4/5The Anti-Anxiety Diet: A Whole Body Program to Stop Racing Thoughts, Banish Worry and Live Panic-Free Rating: 0 out of 5 stars0 ratingsThe Obesity Code Cookbook: Recipes to Help You Manage Insulin, Lose Weight, and Improve Your Health Rating: 4 out of 5 stars4/5Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast Rating: 5 out of 5 stars5/5The Ultimate Guide to the Daniel Fast Rating: 4 out of 5 stars4/5The DIRTY, LAZY, KETO Dirt Cheap Cookbook: 100 Easy Recipes to Save Money & Time! Rating: 4 out of 5 stars4/5Dropping Acid: The Reflux Diet Cookbook & Cure Rating: 5 out of 5 stars5/5Quick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan Rating: 5 out of 5 stars5/5DIY Sourdough: The Beginner's Guide to Crafting Starters, Bread, Snacks, and More Rating: 5 out of 5 stars5/5The Ultimate Mediterranean Cookbook Over 100 Delicious Recipes and Mediterranean Meal Plan Rating: 0 out of 5 stars0 ratingsThe Everything Gluten-Free & Dairy-Free Cookbook: 300 Simple and Satisfying Recipes without Gluten or Dairy Rating: 5 out of 5 stars5/5Meals That Heal: 100+ Everyday Anti-Inflammatory Recipes in 30 Minutes or Less: A Cookbook Rating: 4 out of 5 stars4/5The Daniel Plan Cookbook: Healthy Eating for Life Rating: 0 out of 5 stars0 ratingsThe Everything Macro Diet Cookbook: 300 Satisfying Recipes for Shedding Pounds and Gaining Lean Muscle Rating: 5 out of 5 stars5/5Vegan Reset: The 28-Day Plan to Kickstart Your Healthy Lifestyle Rating: 5 out of 5 stars5/5
Reviews for From Warehouse to Your House
0 ratings0 reviews
Book preview
From Warehouse to Your House - Sally Sampson
Starters
If you cannot do great things, do small things in a great way.
—NAPOLEON HILL, WRITER (1883–1970)
I am not a fan of little bits of food. I am not interested in spending tons of time doing things like stuffing mushrooms (although I do make an exception for the date recipe that follows) but instead like to make interesting but relatively simple things to start a meal.
Spiced Walnuts/Pecans
Perfect for gift giving, especially around the holidays, these nuts have a shelf life of six months. While it’s a rare household that doesn’t consume these the day they’re made, it’s nice to know this recipe doesn’t have to be made the night before an event.
You can substitute an equal amount of curry powder, or 3 teaspoons black pepper, plus ¼ teaspoon cayenne pepper, for the cinnamon or pumpkin pie spice.
PUMPKIN PIE SPICE is typically a combination of ground cinnamon, ginger, nutmeg, allspice, mace and cloves. The proportions vary depending on the spice company. It can also be used as a substitute for or an addition to cinnamon in foods like banana bread and carrot cake. This mixture is a great shortcut for cooks at Thanksgiving.
I’m nuts and I know it. But so long as I make ’em laugh, they ain’t going to lock me up.
—RED SKELTON, AMERICAN COMEDIAN (1913–1997)
YIELD: ABOUT 4 CUPS
4 cups walnuts or pecans, or a combination
1 large egg white
1 teaspoon cold water
¾ cup sugar
1 teaspoon kosher salt
2 teaspoons ground cinnamon or pumpkin pie spice
Preheat the oven to 225 degrees. Line a rimmed baking sheet with parchment paper.
Place the nuts, egg white and water in a bowl and toss until the nuts are well coated.
Add the sugar, salt and cinnamon and toss again.
Place on the prepared sheet and transfer to the oven. Bake, stirring every 15 minutes, until the nuts appear dry, about 1 hour. Set aside to cool and serve immediately, or store in a resealable plastic bag in the freezer for up to 6 months.
Bruschetta
I often seem to have the luck to arrive at the store just when the bread has come out of the oven, and inevitably I am seduced by the smell and buy too much. As a result, I am often left with more bread than we can consume in a day or two. Instead of bemoaning the fact that it’s no longer oven-fresh, I take advantage of my bounty by slicing it up and popping it in the freezer. This way, when I need a quick appetizer, I’m ready.
BRUSCHETTA is one of the many brilliant solutions Italians have devised for day-old bread. It is simply toasted bread, usually brushed with oil and garlic. You can use any kind of crusty rustic bread, but I wouldn’t use a packaged sandwich bread.
SERVES 4–6
2 garlic cloves, finely minced
2 tablespoons olive oil
16–20 thick slices French or Italian bread (about 1 loaf)
Kosher salt
Prepare a grill or preheat the oven.
Place the garlic and olive oil in a small bowl and set aside.
Toast or grill the bread slices until golden brown. Remove the slices, brush with the olive oil and sprinkle with salt.
Tomato and Arugula Bruschetta
6 plum or 4 beefsteak tomatoes, seeded and diced or sliced
¼ cup Balsamic Vinaigrette (page 67)
16 arugula leaves (optional)
Kosher salt
If you have the time, after you slice the tomatoes, place them in a small nonreactive bowl with the balsamic vinaigrette for at least 1 hour and up to 4 hours. Before proceeding, drain them well and discard the vinaigrette.
Prepare a grill or preheat the oven.
Toast or grill the bread slices until golden brown. Remove the slices, brush with the oil, top with the tomatoes, vinaigrette and arugula, if desired, and sprinkle with salt.
Roasted Pepper and Anchovy Bruschetta
2 roasted red bell peppers (page 13), chopped
6 anchovy fillets, chopped
¼ cup chopped fresh Italian flat-leaf parsley leaves
Coarsely ground black pepper
Prepare a grill or preheat the oven.
Place the red peppers, anchovy fillets and parsley in a bowl and mix to combine.
Toast or grill the bread slices until golden brown. Remove the slices, brush with the oil, top each with 1 tablespoon of the roasted pepper mixture and sprinkle with black pepper.
Fresh Mozzarella and Tomato Bruschetta
2 medium balls fresh mozzarella, thinly sliced
6 plum or 4 beefsteak tomatoes, seeded and diced or sliced
Kosher salt
Coarsely ground black pepper
Prepare a grill or preheat the oven.
Toast or grill the bread slices until golden brown. Remove the slices, brush with the oil and top with the mozzarella. Add the tomatoes and then sprinkle with salt and pepper.
Prosciutto, Mozzarella and Arugula Bruschetta
2 medium balls fresh mozzarella, thinly sliced
8–12 slices prosciutto, halved
16 arugula leaves
Balsamic vinegar
Kosher salt
Coarsely ground black pepper
Prepare a grill or preheat the oven.
Toast or grill the bread slices until golden brown. Remove the slices, brush with the oil and top with the mozzarella. Add the prosciutto and arugula to each slice, and then drizzle with balsamic vinegar. Sprinkle with salt and pepper.
Garlic Bread
The garlic butter can also be used as a pasta sauce or a garnish for soups, or you can drizzle it over steamed or roasted vegetables or grilled chicken or beef.
Without garlic I simply would not care to live.
—LOUIS DIAT, FRENCH CHEF (1885–1958)
SERVES 4–6
For the garlic butter:
¼ cup olive oil
8–10 garlic cloves, minced or chopped
½ cup unsalted butter, at room temperature
½ teaspoon dried oregano
1 teaspoon kosher salt
1 tablespoon chopped fresh basil leaves (optional)
1 tablespoon chopped fresh cilantro leaves (optional)
1 French or Italian baguette, cut into slices
Freshly grated Parmesan cheese (optional)
TO MAKE THE GARLIC BUTTER: Place a large skillet over very low heat and add the olive oil. Add the garlic and cook until tender and lightly colored, 8–10 minutes. Do not let it brown. Set aside to cool for 10 minutes (it will still be slightly warm). Add the butter and combine well. Add the oregano, salt, basil and cilantro, if desired. Mix well and transfer to a small serving bowl, cover, and refrigerate up to 1 month or freeze in a resealable plastic bag up to 3 months.
Toast the bread. Spread with garlic butter and sprinkle with Parmesan cheese, if desired. Serve immediately.
Marinated Mozzarella
Don’t substitute the factory-produced supermarket variety for fresh mozzarella. It just won’t be the same.
Adding fresh basil leaves and sundried tomatoes, either whole or sliced, will make this more elaborate but very special. Save the oil for drizzling on steamed or roasted vegetables or grilled steak.
FRESH MOZZARELLA (sometimes called fiore di latte ) is a completely different cheese than American mozzarella. American mozzarella (also called slicing mozzarella) is a semisoft cheese made exclusively from cow’s milk and is most often used in cooking for its texture, generally as a topping (in the case of pizza), as a sandwich addition or as a component of a dish; rarely is it eaten alone. Fresh mozzarella, however, is commonly eaten alone or marinated in olive and garlic as an antipasto. Originally made only from water buffalo’s milk, in America fresh mozzarella is now made with cow’s milk; it is a soft white cheese with a slightly sweet milky flavor. It can be purchased in a block, which can easily be sliced, or in little balls (bocconcini), which can be marinated or eaten plain.
SERVES 6–8
1 pound fresh mozzarella, cut into ½-to ¾-inch cubes, or 1 pound bocconcini
¼ cup extra-virgin or virgin olive oil
¼ teaspoon crushed red pepper flakes
¼ teaspoon kosher salt
1 tablespoon finely chopped fresh basil or Italian flat-leaf parsley leaves, or ¼ teaspoon dried basil
Place everything in a bowl and toss well. Cover and refrigerate overnight and up to 2 weeks.
Stuffed Dates
Faced with a brand-new box of dates and half a package of prosciutto (purchased for another dish), my pal Nancy got to work wrapping the prosciutto around the dates. After eating two, she and I decided they’d be even better stuffed with blue cheese, and after two more, we decided they’d be even better with the addition of pecans. You’d think we would have had it by then, but we kept eating. And then later, we dreamed of eating them. These are truly amazing, at every stage.
This recipe is written for one date because it’s easier to make them one by one, but I would never suggest it’s possible to eat just one. Make as many as you think you’ll need.
If you like, substitute feta or goat cheese for the blue cheese, and lightly toasted almonds or walnuts for the pecans.
Originally from Morocco, DATES, the oldest fruit cultivated by man, were considered sacred in ancient times. Although their texture and sweetness make them seem rich, dates contain more potassium than bananas, are low in fat and contain no cholesterol. They are also low in sodium and high in fiber and magnesium.
PROSCIUTTO DI PARMA, a specialty of Parma, Italy, is an Italian-style raw ham, cured by dry salting for one month, followed by air-drying in cool curing sheds for about one year. Cut into tissue-thin slices that highlight its intense flavor and deep pink color, Prosciutto di Parma is regarded as the best quality. Prosciutto can be refrigerated, well wrapped, for several weeks.
1 date
½ teaspoon blue cheese
1 pecan, lightly toasted or spiced (pages 12, 16)
½ slice prosciutto
Cut open the date and remove the stone, if not already pitted. Fill the cavity with blue cheese and a pecan and then reform into its original shape. Wrap with prosciutto. Serve immediately, or cover and refrigerate up to overnight. Allow to come to room temperature before serving.
Mango Salsa/Chutney
When I buy a case of mangoes, which I frequently do, it seems we either eat them all within two days or eat two and then forget about them. This recipe is a perfect solution. Fresh, the salsa is perfect for chips of any kind or as a topping for burgers or grilled fish. Cook it over medium heat until it comes together, 30–45 minutes, and you have a chutney. Serve the chutney as an accompaniment to grilled steak or Boston Trio chicken (page 129). As long as they are perfectly ripe (have an aroma and give a bit when you push on them), I find the easiest way to peel a mango is with a potato peeler.
Used most frequently in Indian, Middle Eastern and Scandinavian cooking, CARDAMOM has a flavor that is very difficult to describe, but once you know it you’ll never forget it: pungent and sweet with a slight lemony, ginger flavor.
Peel FRESH GINGERROOT using a potato peeler.
MAKES 4–5 CUPS
7–8 perfectly ripe mangoes, peeled, pitted and chopped
1 red bell pepper, diced
½ red onion, chopped
2 tart apples, peeled and diced
½ cup sugar
½ cup white (distilled) vinegar
1 teaspoon ground cardamom
1 tablespoon finely chopped fresh gingerroot
1 teaspoon black pepper
¼ teaspoon cayenne pepper
¼ cup chopped fresh cilantro leaves (optional)
Place everything in a large bowl and mix to combine. Cover and refrigerate at least 4 hours and up to 3 days.
Spicy Red/Black Bean Dip
Spicy, sweet, tart and creamy, this wonderful dip has something for everyone!
YIELD: 1 ½–2 CUPS
One 15.5-ounce can red kidney or black turtle beans, well rinsed and drained
2 garlic cloves
¼ teaspoon ground cumin
1 chipotle chile in adobo (page 184)
½ teaspoon kosher salt
¼ cup fresh orange juice
Juice of ½ lime
2 tablespoons chopped fresh cilantro leaves
Place the beans, garlic, cumin, chile, salt, orange juice, lime juice and 1 tablespoon cilantro in a food processor fitted with a steel blade and process until smooth.
Transfer to a serving bowl and serve immediately, garnished with the remaining 1 tablespoon cilantro, or cover and refrigerate up to 3 days.
Onion Dip
Move over, Lipton Soup mix. This is a fresh, updated version of the classic dip I grew up on.
New research indicates that strong-tasting onions (yellow and red onions, and shallots too) are packed with cancer-fighting flavonoids.
I used to hang out by the food table at parties because you don’t have to talk to anybody. If you do then you can talk about the food.
—JENNIFER JASON LEIGH, ACTRESS (B. 1962)
YIELD: 2–2 ½ CUPS
2 tablespoons unsalted butter
2 red onions, halved and chopped
2 teaspoons chopped fresh rosemary leaves
1 cup sour cream
1 cup mayonnaise
½ teaspoon kosher salt
½ teaspoon black pepper
2 scallion greens, chopped, for garnish
Place a small skillet over low heat and when it is hot, add the butter. Add the onions and rosemary and cook, stirring occasionally, until the onions are deeply browned and caramelized, 35–40 minutes. Transfer to a small mixing bowl and set aside to cool.
Add the sour cream, mayonnaise, salt and pepper, and mix to combine.
Serve immediately, garnished with the scallion greens, or cover and refrigerate up to 2 days.
Goat Cheese and Sundried Tomato Dip
The combination of the mild goat cheese and the intense, sweet flavor of the sundried tomatoes makes an especially tasty dip (plus, it’s incredibly quick and almost effortless to assemble). If you buy sundried tomatoes that are not packed in oil, simply soak them overnight in olive oil to plump them.
Serve with pita bread triangles or crudités, as a spread for turkey or roast beef sandwiches, as a topping for burgers, or stuffed into an omelet.
SUNDRIED TOMATOES were originally dried in the sun; they are now dried in low heat ovens. In the ’80s it seemed you couldn’t order a dish without having them included and I came to loathe them. Now I enjoy them and particularly love them here.
"I don’t want the cheese, I just want to get out of the