Cleaning Out The Cabinets

[DeBora4BobbyL]

I was looking through my cabinets for something specific and ended up finding a wealth of stuff. I thought this would be a good place for us to post a list of hodge podge that we have on hand that we need to get rid of and see if others might know of some dishes we could make with some of the items that we have found.

Here is what I have and don't know what to do with:
Ranch dressing mix
Kalamata olives
Baby corn
Chipotle peppers
Brown rice
capers
lentils
tomato paste

I had bought each of these at different times when I had plans for them. Now, I wonder if anyone has some ideas of some recipes or make up some recipes so these things won't go bad or get forgotten again?

[barbszy]

Capers keep forever in the fridge once opened.

Here's a recipe containing capers:

Barb's Italian Veal Stew

1 lb veal stew meat, cubed & browned in a little olive oil
1 can (14 oz) diced tomatoes
1 can (8 oz) tomato sauce
Italian seasonings to taste (oregano & basil)
2 tsp minced garlic
1 onion, chunked
1 bell pepper (any color), chunked
1 lb mushrooms, whole
1 tsp capers (more if you really like them)

Simmer in a covered skillet for 1 hour. Serve over
pasta. (serves 4 to 6)

I am cooking mine in a 4-qt roaster oven set at
325 for 1 hour. OR you can put it in the crockpot
for 4 hours.

[barbszy]

Baby corn tastes great in any stir-fries.

Here's a recipe using kalamata olives. My family doesn't like olives and I left out the feta cheese as well, but the chicken was delicious! I'd love it with the olives, myself.

Greek Chicken

1 chicken quartered or chicken pieces, about 4 lbs, skin and extra fat removed
1/4 cup all-purpose flour
1/2 tsp each salt and pepper
1 Tblsp oil
2 unpeeled Yukon Gold potatoes, cut into 1 in chunks
1 cup red onion, chopped
1/4 tsp each salt and pepper
1 Tblsp each oregano and chopped garlic
1 cup chicken broth
1/2 cup pitted, halved kalamata olives
1/2 cup crumbled feta cheese
Lemon wedges

Mix flour, salt and pepper in a gallon size plastic zipper bag, add chicken a few pieces at a time, close bag and shake to coat chicken evenly. Heat oil in a deep skillet over med. heat. Add chicken and cook, 10 minutes or until golden, turning once. Remove chicken to a platter. Add potatoes, onion and salt and pepper to the pan and cook 5 minutes, or until potatoes are golden, stirring occasionally. Add the oregano and garlic, and cook 1 minute. Stir in chicken broth and return chicken to pan. Bring to a simmer, cover and cook 15 minutes or until chicken is done, and potatoes are tender turn, chicken at least once. Stir in the olives. Remove to a clean platter, sprinkle with the feta cheese, and garnish with lemon wedges.

[DeBora4BobbyL]

Thanks for the recipes Barb. I haven't opened the capers yet. I don't get to make my sugo sauce as much as I'd like since I started school.