A Few of My Favorite Things: Ingredient Edition

It is officially time for maternity leave. “I’ll be back”. In the meantime, I have a few goodies to share out here in the blog-o-sphere until I come back. Enjoy!

I love trying new ingredients and I’m not always brand-loyal but realized I don’t usually specify those that I love so passionately. They’re not paying me to love ‘em or anything (though after I proclaim my love they’re welcome to send the cash-ola my way…seriously, I’ll be your spokesperson).

Krazy Mixed Up Salt:
I hate the spelling, but love the stuff. I throw it in lots of things and look forward to finding it in my Christmas stocking each year. They also make Krazy Pepper which I use on occasion too. It is like Italian Seasoning of the salt world. My blood pressure is wayyy lower than the average so years ago my Cardiologist has had me upping my salt ratio and this is a great flavor mix to do just that. I use it in place of salt on pizza, popcorn, marinades, sauces, garlic bread, etc. Find it in the spice section of the grocery store. You’ll thank me later.

Pastene Kitchen Ready Tomatoes:
Being introduced to these tomatoes was the only good thing to come out of a pizza class I took once. I love the simplicity of the tomato flavor. It now is almost the only tomato product I use. This is my go-to for pizza sauce, on pasta, in chili, and the list goes on. Sometimes I drop in some basil or garlic, but the blank slate & fresh flavor is why I love it. This makes pizza taste way more traditionally Neapolitan since it tastes purely of tomatoes not sugary like some sauces. This contains: tomatoes, tomato puree, salt, & naturally derived citric acid. That’s it. Find it in near canned vegetables & tomato paste.
neopolitan_pizza_ingred_590_390

Better Than Bouillion:
I love this broth base better than bouillion cubes, bouillion powder, and prepared broth. I happily make broth whenever I can, but while cooking for 2, I rarely have enough chicken bones to keep myself stocked with broth. This tastes better than the other forms I’ve had and it is way more convenient. It comes in bases of: chicken; beef; vegetable; clam; mushroom; and a million others. Note: the label has some metal detailing on it so don’t microwave the jar to get the very last bit in it. Ka-pow! Learned that the hard way!
BTB_P-03-chicken-base

Frozen Creamed Spinach:
I use this all. the. time. It is so good as an instant sauce or added to pizza, pasta, baked potatoes, turned into dip…the list goes on. There is a bit of sodium in it, but other than that it isn’t the worst thing to be eating. It has 20% of your daily intake of sodium, in HALF the package. It is always more like 4 servings the way I use it, so there’s nothing to sweat about there. These little packages are great to keep around in the freezer for whenever.
The Three Bite Rule - Potato Bar
Grated Parmesan:
Not the sawdust stuff. That has zero flavor and isn’t worth the calories of ingesting it. I think the difference is the anti-caking stuff added to it. Parmesan is supposed to be salty and crumbly and delicious. I could grate it myself, but sometimes the price is comparable to buy it grated(near the other cheeses, not next to boxed pasta & tomato sauce).

Portland Pie Company Pizza Dough:
Hands down, the best dough out there. My apologies to anyone not in New England but dough is ahhh-mazing. I can’t make it better than they do, so I only buy theirs. It comes in plain, beer, basil, or garlic. I thought the grocery store stopped carrying it but phew! I found it near the deli/prepared foods area, versus near the refrigerated pastas where it used to be. I keep about 3 in my freezer at all times, and it defrosts in the fridge while I’m at work.

arugula_pizza_dough_590_390
Any brands or items you 100% standby or are go-tos for you?

One thought on “A Few of My Favorite Things: Ingredient Edition

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>