Editors at Americas Test Kitchen - Cooking for Two 2013

MAKING THE MOST OF THE RECIPES IN THIS BOOK

Lets face itWe All Waste Food. And when youre cooking for two, this is an even bigger problem. Sure, there are some stores where you can buy loose leafy greens or a handful of Brussels sprouts, but usually youre stuck with prepackaged produce sold in large quantities. The same is true for canned goods and many other items used in everyday recipes. So whats the solution to this problem? Careful planning and shopping. To that end, weve prepared this guide to key ingredients, both perishable and canned, that are used throughout the book. So if youre making one recipe with half of a red bell pepper or half a can of chickpeas, you can see which other recipes in the book call for them so you dont have to toss the extras.

BEANS, Black

Chunky Black Bean Dip = cup

Turkey Taco Salad = cup

BEANS, Pinto

Five-Alarm Chili = cup

Mexican-Style Pinto Bean Salad = cup

CHICKPEAS

Crispy Spiced Chickpeas = cup

Moroccan-Style Quinoa with Chickpeas and Kale = cup

Slow-Cooker Moroccan Chicken Stew = cup

BELL PEPPER, Green

Cajun-Style Eggs in Purgatory with Cheesy Grits =

BELL PEPPER, Red

Beef Lo Mein with Broccoli and Bell Pepper =

Chinese Chicken Salad = small

White Bean Salad =

BUTTERMILK AMOUNT PAGE

Cinnamon Streusel Coffee Cake = cup

Skillet Summer Vegetable Tamale Pie = cup

Vegetable Pot Pie = cup

CAULIFLOWER

Cauliflower Gratin = 10 ounces florets

Thai Vegetable Green Curry with Jasmine Rice Cakes = 6 ounces florets

COCONUT MILK, Light

Glazed Caribbean Tofu with Rice and Pigeon Peas = cup

COCONUT MILK, Regular

Slow-Cooker Red Lentil Stew = cup

Thai Vegetable Green Curry with Jasmine Rice Cakes = cup

COCONUT MILK, Light or Regular

Easy Coconut Kulfi = cup

Filipino Chicken Adobo = cup

EGGPLANT

Soba Noodles with Roasted Eggplant and Sesame = 1 pound

Vegetable Lasagna = 8 ounces

FENNEL

Fennel, Olive, and Goat Cheese Tarts = bulb

Pan-Roasted Chicken Breasts with Fennel and Parsnips = bulb

Vegetable Pot Pie = small bulb

FETA CHEESE

Campanelle with Roasted Garlic, Shrimp, and Feta = 1 ounces

Greek Meatballs with Herbs and Feta = 1 ounce

Grilled Spicy Shrimp Masala with Zucchini and Couscous Salad = 2 ounces

Lentil Salad with Olives, Mint, and Feta = 2 tablespoons

Mediterranean Pasta Salad with Shrimp and Feta = 2 tablespoons

Moroccan-Style Quinoa with Chickpeas and Kale = 2 tablespoons

Skillet Chicken and Orzo withSpinach and Feta = 2 ounces

HALF-AND-HALF

Crme Caramel = cup

Spaghetti al Limone = 2 tablespoons

HEAVY CREAM

Banana Cream Pie = cup

Cauliflower Gratin = cup

Cheesy Scalloped Potatoes = cup

Chicken and Biscuits = cup

Creamy Chocolate Pudding = cup

Easy Creamed Spinach = 2 tablespoons

Maple-Pecan Scones = cup

Quicker Turtle Brownies = 1 tablespoons

Skillet Chicken Fajitas = cup

Skillet Tortellini with Mushroom Cream Sauce = cup

Spaghetti al Vino Bianco = 3 tablespoons

Walnut Cream Sauce for Fresh Pasta without a Machine = cup

Whole-Wheat Rotini with Brussels Sprouts, Bacon, and Peas = cup

HEAVY CREAM or HALF-AND-HALF

Easy Coconut Kulfi = cup

Seared Scallops with Butternut Squash = 1 teaspoons

MANGO

Mango Lassi =

Sauted Chicken Breasts with Sweet and Spicy Mango Relish =

NAPA CABBAGE

Barbecued Pulled Chicken with Warm Cabbage Slaw = small head

Chinese Chicken Salad = small head

Crispy Sesame Pork Cutlets with Wilted Napa Cabbage Salad = small head

Hot and Sour Napa Cabbage = small head

PIGEON PEAS

Crispy Spiced Pigeon Peas = cup

Glazed Caribbean Tofu with Rice and Pigeon Peas = cup

PINEAPPLE

Aloha Kebabs = 1 cup

Spicy Pork Tacos (al Pastor) = 1 cup

PUFF PASTRY