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This savory, cold broccoli salad recipe features fresh broccoli, eggs, bacon and raisins topped with a creamy dressing.

1 cup celery

3 cups raw broccoli, chopped

4 hard boiled eggs, chopped

8 slices of bacon fried and crumbled

1/2 cup raisins

Salad Dressing

1 cup mayo (not salad dressing)

1/4 cup sugar

2 teaspoon vinegar

Directions

Combine all the salad ingredients in a mixing bowl. Make the dressing and pour over the salad mixture; stir.

=> Broccoli Bacon Salad Recipe: Broccoli Cauliflower Salad

A beautiful white and green salad made with healthy, fresh broccoli and cauliflower, onions and bacon bits.

1 head broccoli

1 head cauliflower

1 medium onion

1/2 cup bacon bits

2 cups salad dressing

1/4 cup Parmesan cheese, grated

Directions

Chop broccoli and cauliflower into bite-size florets. Mince onion and add to broccoli mixture. Stir in bacon bits. Stir together salad dressing and Parmesan cheese and mix into salad. Chill and serve.

=> Broccoli Salad Recipe: Broccoli Pasta Salad

This is a hearty salad featuring fresh broccoli, bowtie pasta, garbanzo beans and mandarin oranges.

Salad

4 oz. Bowtie pasta cooked tender and drained

11 oz. Can mandarin oranges, drained

15 oz. Can garbanzo beans; drained and rinsed

1 large bunch of fresh broccoli; washed, trimmed and chopped

2 green onions, sliced thin

Broccoli Salad Dressing

1/4 cup white vinegar

1/4 cup orange juice

1 tablespoon vegetable oil

1 teaspoon basil

1 teaspoon oregano

1/4 teaspoon minced garlic

1/4 teaspoon pepper

Directions

In a large salad bowl, toss cooled pasta with mandarin oranges and vegetables. In a shaker container combine ingredients for the dressing; shake to mix.

Pour dressing over the salad. Serve immediately or cover and refrigerate until serving time.

=> Broccoli Salad Recipes: Broccoli Salad with Raisins and Sunflower Seeds

A crunchy broccoli salad with raisin recipe featuring fresh broccoli, raisins, sunflower seeds and bacon.

1 large bunch broccoli, cut into bite-size pieces

1 medium onion, diced

6-12 slices bacon, fried & crumbled

1 cup sunflower seeds

1 cup raisins

Dressing

1 cup Miracle Whip salad dressing

1/2 cup sugar

2 tablespoons vinegar

Combine broccoli, onion, bacon, sunflower seeds and raisins. Mix dressing ingredients and pour over salad, tossing gently until completely mixed.

Mmmm . . . homemade bread bakes in the oven while you toss a healthy green salad with homemade dressing, and that soup sure smells good too. Get your free recipes here => [http://www.best-salad-recipes.com]

Staples that you should keep on hand

Staples

 

 

 

The question was asked of me, what should I keep on hand all the time? They wished to know what staples should always be around. This is one of those simple but complicated questions. If you don't know the answers to it then most likely your cupboards are full of chips, cookies and candy. These are not real staples. Your tummy might get filled but it will be salty/sweet starch for the most part. In a short emergency you might get by but not for long. There will definitely not be much in the way of nutrition here. Staples should be things you have on hand that you use all the time and are familiar with using in many different ways. Most of these things will be the backbones of your dishes for flavor and body.

Onions, carrots, and celery are fresh vegetables that should easily find a home in your crisper. These three in the form of mirepoix are the base for much classical cooking. This is not by accident. When made properly the combination of these three simple vegetables make magic happen with your food. Combining two parts onion to one part carrots and one part celery you have the foundation for greatness.

Potatoes are another grown product you might want to keep on hand fresh. Choose the variety based on your most common potato needs. Also think about how often you eat potatoes. These will be your biggest factors in choosing to take space in your cupboards or refrigerator aside from actual storage. Most of your other meal starch will be in the form of rice, pasta or bread.

Tomatoes whether canned or fresh should be considered. Fresh will always be my first choice when in season. Canned is not a bad second choice for a few reasons. You will be able to have shelf life with canned as well as options of type. By type, I mean whole, diced, crushed, sauce and paste. These can also come pre-seasoned with chilies for spice or Italian seasoning for quick pasta sauce. If opting for canned choose a variety that fits your style of cooking. If you can't decide on a precut variety get whole which you will easily be able to break down for your needs. Larger cans will be more economical.

Now lets move on to dry proteins. Simple proteins can be as easy as beans. Legumes are easy to find dried and prepackaged in many varieties. Look at the dishes you like that have beans in them to help you chose what to keep on hand. There are even prepackaged bean soup mixes that have assorted beans in them. Each one has its own distinct flavors and textures. Beans are a marvelous way to add protein to a dish if meat is out of the question and can give body to a meal. Dry beans are usually much cheaper than canned. Canned have the advantage of being fully cooked so are easy to add immediately to a dish without additional prep time. Dry will usually require a soak period of up to twenty-four hours or a pressure cooker to speed cooking. Varieties include but are not limited to: Black, Cannelellini, Fava, Garbonzo, Great Northern, Kidney, Lima, Navy, Pinto and additionally Lentils, black-eyed peas and split peas. All have flavors and textures that can punch up a dish with protein and good fiber. I am sure at least a few of these should be in everyone's pantry or cabinets.

Now let's look at starches. Most are going to come in the form of pasta or rice. There are many inexpensive dry types of pasta on the market now so it is easy to have a variety on hand. Types you should consider again are ones you are familiar with and like. Some examples are: Couscous, Orzo, Shells, Penne, Fusilli (or twists), Farfalla (or bowtie), elbow and of course spaghetti. There are more that I haven't mentioned but these are all fairly common and easy to prepare. Shells, Penne, Elbow and Fusilli come in different sizes and some are even colored and/or flavored. All of these pastas hold sauce differently and also bring a variety of textures and tooth feel to a dish. Cooking times will vary with the thickness and length but these all benefit from being cooked in well salted water or rich broth. Be sure to cook to al dente because pasta can become mushy after that point and the texture will suffer. Sauces can be as simple as melted butter or as complex as a vegetable or meat sauce.

Like pasta, rice can be sauced and cooked into a variety of dishes. Examples of rice you might want to keep on hand include: brown, white, converted, wild, Basmati, Jasmine, Arborio and sushi. Some have very personal opinions about their rice based on flavor, scent and texture. Basmati and Jasmine have specific smells and flavors that bring a lot to dishes where rice is the star player. Arborio and sushi have high starch contents that can be drawn out and make them perfect for dishes that need sticky rice. All of them are good nutritious fillers in dishes. Some will take longer to cook than others like pasta and like pasta, enjoy a good dash of salt in cooking water or flavorful broth. Wild rice and mixes that include wild rice will have a different chew and bring a nutty flavor as wild rice is not really rice but a grass grain. Depending on your likes, a couple of varieties of rice should always be on hand to help flesh out dishes or as a side dish.

Other dry goods you should consider include but are not limited to: sugar, brown sugar, flour, cornmeal, corn starch, baking powder, baking soda, and dry yeast. Sugar and brown sugar are common sweeteners and have many uses. Of course you can add confectioners sugar if you do a lot of baking or make dishes that require it. Some of your cooking might also require alternative sweeteners that have little to no sugar in them. Cornmeal, flour, baking powder, baking soda and yeast are all baking staples. There are varieties of each and experience is your best guide for what you will need to keep on hand and what grades. Flour has several types and if you do lots of baking a variety might be the best answer. For the rest of us All-purpose or AP flour is the best choice. It can be used for most applications and is used as a thickener for gravies and sauces in the form of roux. Corn starch will also serve as thickener depending on the dish. However corn starch thickening power will be taxed in dishes that rest for longer periods as it starts to break down after a while. Baking powder, baking soda and yeast are the most common leaveners. Baking powder and soda are chemical source risers requiring a reaction to eggs, milk or something else to cause a rising action. Yeast is a living bacteria that when activated gives the rise to baked goods. All three are good to have on hand as none of these really take up much space. Other dry goods you might consider are fruit, coconut and nuts. These things have good self life and add flavors and textures to things other than just granola. They aren't things that you might need but are nice to have available. You should also consider liquid sweeteners such as corn syrup, honey, agave, maple syrup and molasses. These can be acceptable replacements for sugar or non sugar sweeteners when needed. All are commonly found on grocers shelves except possibly agave. This sweetener is slowly becoming more widely available in a variety of light and dark as well as flavored brands. It can be used in place of honey in many applications.

Next, let's consider seasonings. I will start with salt. There are new varieties coming to market everyday, everything from iodized to Kosher to sea salts. It is a good idea to keep on hand the ones you like best but it may be hard to decide. There are more and more varieties of flavored salts that may make your decision very hard indeed. Cost may also be an issue if you are planning to use it as a staple. For the sake of brevity let's say you should keep an iodized variety and a Kosher or sea salt. I recommend Kosher and sea salt because they come in a flaked variety that blends quickly into food. When tasting you find the saline level more quickly with these types than iodized in sauces. With iodized you may go past the just right amount and not know it.

Pepper is my next suggestion. You can find many brands of pre-ground pepper both black and white and also whole pepper corns. There are also varieties for various purposes like sausage making. Unless you are making your own sausage on a regular basis these aren't things you will need to have on hand at all times. I prefer pepper corns in a grinder for a richer flavor. Fresh ground pepper has an almost floral scent to it. Most will only need one type on hand. I usually keep black on hand and buy white for special dishes that I don't want black speckles in.

Consider a good Italian seasoning mix. This like pepper can benefit from being run through a grinder or a mortar and pestle. You can also consider the individual dried herbs that make up a good Italian seasoning: thyme, basil, rosemary, oregano, fennel and marjoram. These can all be purchased separately and mixed in the desired ratios or omitted altogether. Fresh herbs will in most cases be the best choice for a dish but not always possible. Dry are inexpensive and keep for a reasonable amount of time though not forever. Be conscious of expiration dates and dispose of old herbs.

These next few are suggestions that can be used in many dishes. I won't go into great detail other than to offer the reasons I like them and keep them on hand.

Red pepper flakes, a pinch of these will bring a pleasant heat to any dish. Larger amounts have been known to make people cry.

Cayenne pepper has a brightness to its heat. I can't imagine making Spanish rice or chili without it.

Good chili seasoning is a must for balanced flavor and spice in my chili. It also brings a lot to egg dishes and even some of my favorite rice dishes

Sage adds a flavor to poultry and sausage that brings out sweetness in those meats. I can't imagine stuffing with out the burst of sage flavor.

Garlic powder, onion powder and onion flakes are delicious way to give hidden flavor to ground meats, veggies and eggs. It wakes them up in a way that adding whole garlic or onion might overwhelm.

Paprika has many faces. There are sweet, spicy and smoky varieties as well as combinations of those flavors. The color it brings as well as the flavors earns places for all three in my cabinet.

Cumin is a favorite for its earthy quality. I put cumin in dishes that I want to compliment other flavors with its richness. It gives its own warmth to a dish much like paprika does.

Bay leaf is a little appreciated flavor enhancer that soups, stews and baked dishes can all benefit from.

Curry powder finds its way on to my list because it combines spices to achieve degrees of sweetness to spiciness. It can make something like plain rice into an entrée.

Mustard powder and seed are tremendous flavor builders. Mustard powder is fantastic as a simple emulsifying agent for dressings.

Dill has a sweet pungent odor that flavors fish and plain veggies in a way that brings them to a whole new level.

Cinnamon, ginger, cloves and nutmeg are the quartet the make my pumpkin pie all it can be. These all have a broad earth quality and can be used individually to enhance other spices.

There are also wet seasonings to consider.

Soy sauce is not only a wonderful Chinese food seasoning but can bring salty flavor to other dishes as well as color.

Tabasco or other hot sauce can be used to bring a finishing heat to food. Chili sauces can be used similarly.

Vinegar is a base for many dressings and contrasts sweet with its tartness. It can also be used to cut the richness of a dish that might be overwhelming.

Balsamic vinegar is aged vinegar that has a complex sweetness.

Lemon juice brings brightness and can lift up the flavor in dishes and can be used like vinegar in some applications where the richness is too much.

Vanilla extract and other assorted flavored extracts can be baking essentials as well as candy maker's friend. Purchase the purest real extracts you can afford and the benefit will be evident in the finished product.

Wine is a superb way to give flavors that burst on your pallet. Find vintages you like. Wines you cook with don't need to be expensive. If you like the flavor well enough to drink the wine it will cook well in your food. Don't bother with "cooking" wines unless you are familiar with them. Most are poor quality wine with salt or other flavors added.

Lastly, extra virgin olive oil will be a finishing touch for food and base for your best homemade dressings. Cooking with it also brings wonderful flavor and depth to your plate.

I hope this has opened up your mind to the possibilities for your pantry and refrigerator. Remember staples should be the backbone of your cooking but let them also be an inspiration.

 

 

 

About the Author

I am a lifelong foodie turned culinarian. I am working my toward an A.S. in Culinary Science at my local community college.

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