Curried Butternut Squash Soup

I love the Fall and all the root veggies that come with it. I've been roasting veggies and finding new ways to mash, bake and puree them all! With a few changes to a basic recipe I created this creamy, spicy soup. By adding some Curry powder this yummy soup has an Indian kick. Serve with warm, toasted naan bread!

Adapted from Food Network's Butternut Squash Recipe

Ingredients

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 3 tablespoons cream cheese 
• 1 medium onion, chopped
• 1-2 carrots, peeled and diced
• 1-2 stems celery, diced
• 1 serrano pepper diced
• 2 cloves garlic diced
• 4-5 cups chicken stock
• 1/2 tsp Nutmeg
• 1 tsp Curry powder
• 1/2 tsp paprika
• Salt and freshly ground black pepper

Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion, carrots, celery and cook until onions are translucent, about 8 minutes. Add squash, garlic, pepper and stock until it just cover veggies. Bring to a simmer and cook until squash is tender, about 40 minutes. Add the cream cheese. Use an immersion blender in the pot to puree, or pour mixture in a blender and puree. Return blended squash to pot. Stir in seasonings (last 4 ingredients). Top with Sriracha drizzle if desired. Serve.

Chipotle Lime Shrimp

My friends Chris and Natalie recently got engaged I had the pleasure of throwing them an engagement party. When I have large groups of people (8+) over for dinner I love to do a Mexican theme taco bar. Its easy to have chips, salsa, guacamole and queso out when people arrive. You can also have all your taco fixings ready in bowls in the fridge. This allows you more time to enjoy your guests and less time spent in the kitchen.

Shortly before the crew arrived for the party I worried that only having shredded chicken was not enough so I whipped up these spicy shrimp as a second option. They were the first item gone that night- and left everyone asking for the recipe. I often just cook "free-style" and don't use recipes so I had to re-create the shrimp a few more times and take note at what I was using to share with others.

Ingredients

Tacos with rice & veggies topped with Chipotle Lime Sauce

• 1 lb medium size shrimp (about 25)- peeled and deveined, tails off
• 3-4 garlic cloves- finely chopped
• 2 limes (1 teaspoon zest, juice from both)
• 2 teaspoons cumin
• 1 teaspoon chipotle powder
• 1 teaspoon (or more) of red pepper flakes
• 1-2 tablespoons Chipotle Tabasco 
• 2 tablespoons olive oil
• 1 serrano or jalapeno pepper finely chopped (optional- only if you want pretty spicy)
• 2 tablespoons white wine (if you want to make pan sauce) 

Directions

- Mix all the ingredients together in a plastic bag and shake to mix all together evenly

- Let the shrimp marinate in the fridge for 30+ minutes

- Take out of fridge and bring to room temp (about 10 minutes)

- Heat a saute pan with 1 Tb butter and olive oil (the mix will help shrimp crisp nicely)

- Saute the shrimp for 3 minutes stirring frequently (save the marinate if you want to make pan sauce)

- Remove the shrimp when they are pink

- Add the remaining marinate in the pan- add a bit of white wine and more butter and/or olive oil stirring up all the bits in the pan to create a light pan sauce. Simmer for about 4 minutes to thicken.

- Use the shrimp in tacos, burritos, on top of salads, rice, etc!

Almond Banana Bread

One of my favorite breakfast treats has to be warm bread with melted butter. Whenever I see bananas start to get a tad bit soft I think of banana bread. This week I tried a great new recipe and make a few changes to it that I really liked. By using whole wheat flour and almonds it adds more nutritional value than regular banana bread.  Its adapted from this recipe.

Ingredients

• 2 cups all-purpose flour (I did half whole wheat flour)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter (I use unsalted)
• 3/4 cup brown sugar, plus 2 tablespoons
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas
• 1/3 sup slivered almonds
• 1 teaspoon vanilla extract 
• 1/4 teaspoon nutmeg and cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Add the almonds, nutmeg, cinnamon and vanilla and stir. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. 
3. Mix 2 tablespoons brown sugar with about 1 tablespoon water. Using a pastry brush paint the loaf with the mixture. (Will create a crispy top)
4. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Summer is Hatched and Over....

My summer blogging hiatus is finally over. Its been an amazing few months of travel, work, eating and being with family and friends. I've been in Salt Lake City, Atlanta, New York, Maui, Oklahoma City, San Francisco, Austin and all around Seattle. Needless to say I've had tons of great meals, tried amazing new restaurants and got cooking tips from around the country. I even end up with a fiance and started planning our wedding!

I've been beating the heat by migrating west to cooler temps in Seattle and have only spent a handful of days in Austin this summer. However, I did make it back for one of the most important weeks of the year- the Hatch Chile Festival at Central Market. My fridge and freezer are now full of hatch goodness including- burgers, marinated chicken, tortillas, bread, salsa, lasagna, twice baked potatoes and cornbread. Every aisle of Central Market was filled with creative items all stuffed with Hatch chile peppers. These amazing peppers are grown in Hatch, New Mexico and are only widely available once a year so you gotta stock up when you can!

In order to use them year long I roast them, peel em up and put them in the freezer. Then whenever I get a craving I can thaw them, slice and add to dishes like chili, eggs, salsa and meat dishes. 

Here's what I've made with them so far this year: 

• Salsa: verde style with roasted Hatch peppers, garlic, onions, tomatillos
• Chili Rellenos: roasted peppers stuffed with cheese mixture, dipped in batter, fried and topped with creamy salsa verde (from above)
• Egg Scramble: added chopped roasted pieces to scramble eggs with cheese
• Israeli couscous pilaf: toasted couscous with onions, mushrooms, pine nuts, roasted Hatch peppers

Veggies ready for roasting

Cucina Toscana

Picture by Farras.com

I'm spending the week in Salt Lake City, UT for work and a wedding. As with most trips I researched restaurants in advance and asked the locals upon arrival about great spots. The recommendation for Cucina Toscana was spot on- and great for a team dinner last night. While inside Cucina its easy to forget you're in Utah and not Tuscany. Its warm ambiance and gentle hum of waiters plating food tableside was authentic Italian. 

Here is what we enjoyed last night: 

Starter: Bread with olive oil, garlic, anchovy puree & bruschetta 

Shared Antipasti: 1. Cantaloupe & Prosciutto, 2. Duck with pate, figs 3. Seafood Trio (scallops, shrimp, mussels) 4. Eggplant Parmesan

Pasta: Gnocchi Provincial (gnocchi in red sauce), Ravioli stuffed with ricotta and spinach  

Entrees: Halibut in a broth with artichokes and spinach, Salmon and shrimp with creamy mustard sauce 

Dessert: Sipping chocolate with biscotti

Next time you find yourself in SLC- Cucina Toscana should be on the top of most stop list!

Date Night~

During a hectic week stopping to appreciate a great meal with amazing company can make a world of difference. Whether its Date Night your spouse, boyfriend or just your best friend, taking time to enjoy people around you and have someone else do the dishes is an instant stress reliever. 

Date Night!

Thanks to companies like Groupon and Restaurant.com I've been enjoying new restaurants and some old favorites at a great discount. When you have a half off coupon just think how good the surf & turf section of the menu looks! This week's restaurant pick was an old favorite, Melting Pot. I was pleasantly surprised with their Big Night Out Latin America themed menu that featured amazing marinates and new flavors. For $48 (including a $40 Groupon) a couple we indulged in 4 courses that left us wanting to come back for more. 

First course was a Queso Fundido cooked right at our table. "A fondue version of the classic Mexican dish combining Fontina, Gruyére and Gran Queso cheeses, fresh jalapeños, crumbled Chorizo and a hint of fresh lime." Served with tortilla chips, bread, veggies and apples to dip in the melty goodness. 

Queso Fondue!

After enjoying a light mixed green salad with shrimp ceviche and avacado it was time for the main course- Fondue Fusion. "Cold-Water Lobster Tail, Filet Mignon, Chimichurri Sirloin, Garlic Piri Piri Shrimp, Mole-Marinated Chicken Breast, Citrus-Marinated Pork Tenderloin, Fire-Roasted-Corn-Salsa Ravioli". These amazing meats were paired with sauces like spicy verdre, Gorgonzola, creamy curry and a house favorite chive and sour cream. Mushrooms, potatoes and broccoli were added just in case that wasn't enough food already. While we loved all the meats, the citrus pork paired with the verde sauce was the clear winner.  

Fondue Fusion- Meat!

At this point we could have gone home perfectly satisfied- but no we ordered the dessert fondue and were blown away. With so many amazing chocolate options we took the server's advice and order the new Latin dessert- "Dark and Dulce Chocolate Fondue - Classic flavor combination featuring our bittersweet dark chocolate and sweet, thick dulce de leche accented with coarse sea salt". He described it as tasting like a dark chocolate covered pretzel with a hint of carmel- and he was spot on. The sweet and salty fondue paired with brownie, cheesecake, poundcake, marshmallows, rice krispie treats, bananas and strawberries was beyond amazing. The strawberries and rice krispy treats dipped in this vat of love were outstanding. 

Dark and Dulce Fondue

Needless to say it was an amazing meal and we'll definitely be back to a Melting Pot again soon. Who is down for Ladies Night Out- $24 for 3 courses?!?!

Stack Em Up!

Taking after my dad, I'm a fan of food that stacks. Anything in layers seems to enhance flavor and make for great food presentation. My dad often makes a lasgna stack or tortilla breakfast stack using leftovers from dinner.

My enchilada stacks!

When I saw this recipe for Chiptole Shredded Pork Enchiladas on White On Rice Couple's blog I had to make it! I love when my dish looks as delicious as pictures from the recipe. Their images are great and show the amazing ingredients in this dish.

I followed the recipe but added homemade guacamole and black olives in the layers. I doubled the amount of pork that I cooked too so I would have plenty of leftovers. I also used plenty of canola oil in the pan. Dont skimp- my friend Jessica was over while I cooked and showed me this trick. Speeds up the frying process and makes an even crisp on the tortillas. Just place the fried tortillas on a paper towel to soak up any excess oil.

Download the recipe here.

Dont be a Jerk- eat this Chicken

As long as I can remember my mom has made the most wonderful braised shredded chicken. She braises the chicken in liquid (water or chicken broth) for so long that is starts to shred apart on its own. Typically she uses taco seasonings and we'd eat in tacos or on a taco salad with salsa. Its been one of my go-to recipes for girls nights, parties or weekend cooking. I make a triple batch and have wonderful chicken to use through out the week in various dishes.

My Jerk Chicken

After years of making the chicken the Mexican style I decided to switch is up and try make shredded Jerk Chicken using jerk chicken rub, marinade, pineapple, green peppers and onions. This combo of sweet flavors pairs perfectly with the delicate shredded chicken. I used the jerk chicken in salads, quesadillas and sandwich melts for the following week.






Ingredients
- 4 boneless chicken breasts (or double that in tenderloins) cut into 1 inch cubes
- seasonings (taco, jerk, or your choice)
- marinade (optional- I used Jerk to intensify the flavor)
- 5+ cups cooking liquid (I use a combo of water and chicken broth)
- optional veggies/fruits (pineapple, onions, mushrooms, peppers- rough chopped)
- olive oil 

My fav Jerk ingredients

Directions
-Heat olive oil in a large skillet (one with tall sides is best)
-Add the chicken and seasonings, stir and allow meat to brown on all sides - about 4 min
-Once meat is browned, add enough water to almost cover the meat (about 1 cup- careful not to add too much water, don't want to boil the meat, but rather braise)
-Let the water come to simmer and reduce heat to medium, adding marinade for additional flavor if desired
-Continue stirring and adding water for about an hour. Meat will begin to shred.
-If you are adding veggies- add when the meat is starting to shred and cook for an additional 20 min.
-Using a wooden spoon or spatula shred any additional chunks left and enjoy!

Nothing Says Good Morning Like Smoky Huevos Rancheros

Much like Rachael Ray I'm a fan of the BLD (breakfast, lunch, dinner) recipes. BLD recipes can be made and enjoyed for any meal of the day. My dad and I also love hearty breakfasts with a Mexican flare.  He is forever perfecting his Chilaquiles dish- which features crispy tortillas, meat and salsa. It is always a hit in our house on the weekends! My other favorite Mexican morning dish is Tex-Mex Migas. Here in Austin every great Mexican restuarant has their version of these scrambled eggs with crispy tortilla chips. I like to drench mine in salsa and have some crumbled meat added in. 

My girl Rachael never lets me down when it comes to BLD meals with a kick of flavor. This Huevos Rancheros (fried egg on top of beans, chili sauce topped with queso fresco and avacado) recipe is hearty with a deep smoky flavor thanks to my favorite secret ingredient, Chiptoles in Adobo sauce. As Rachael suggested I added the can of chiles in adobo with their sauce into the food processor to create a paste. Whatever you dont use- just throw in a baggy in the freezer to use later. I use this paste in chili, when sauteeing veggies or making salsa. It adds a smoky depth of flavor with a bit of spice that will make a meal taste like it was cooking for hours. 

Turned out great!

Smoky Huevos Rancheros

• Extra virgin olive oil (EVOO), for brushing tortillas and drizzling
• 4 corn tortillas
• Salt and pepper
• 1/2 small onion, finely chopped
• 2 cloves garlic, finely chopped, pasted or grated
• 1 bay leaf
• 1 small cinnamon stick
• 1 tablespoon pureed chipotle in adobo
• 1 can petite diced tomatoes with chilies (15 ounces)
• 1 can tomato sauce (8 ounces)
• 1/3 pound chorizo or good-quality bacon, chopped-- Care Note: Could do spicy sausage crumbles too!
• 1 can black beans, rinsed and drained (14 ounces)
• About 1/2 teaspoon ground cumin
• 4 extra-large organic eggs
• 1 avocado, diced
• Juice of 1 lime
• A small handful of cilantro leaves
• 1 cup crumbled queso fresco or other mild cheese, shredded

Pre-heat oven to 400 F

Brush the corn tortillas with EVOO and season with a pinch of salt. Arrange the tortillas on a rack over a baking sheet. Bake to crispy and golden, 8-10 minutes.

Care note: On the show she put all these ingredients (minus bay leaf, cin. stick) in the food processor first then added to pot to heat. I did this and liked the pureed consistency. Meanwhile, heat a drizzle of EVOO in a small pot over medium-high heat. Add the onion and garlic and season with salt and pepper. Add the bay leaf, cinnamon stick, chipotle, tomatoes and tomato sauce to the pot and bring to a bubble. Reduce the heat to medium and let the sauce thicken for 10 minutes. Remove the bay leaf and cinnamon stick.

Add a drizzle of EVOO to a medium size skillet over medium-high heat. Add the chorizo or bacon and brown. Add the beans and season with cumin. Reduce the heat to low.

Add a drizzle of EVOO to a nonstick skillet or griddle pan. Add 4 eggs and cook to order – sunny, over-easy or fried.
Dress the diced avocado with lime juice.
To serve, place a crispy tortilla on plate, top with black beans and pour the red sauce over the beans in a thin, even layer. Top with an egg and arrange the avocado pieces around the dish. Sprinkle with cilantro and queso fresco. Repeat with the remaining ingredients and serve.

Finger Licking Good!

Hands down one of my favorite things to eat is RIBS! There are so many different sizes, cooking methods and flavors to please every palate. Living in Austin has allowed me to experience the best of the best when it comes to BBQ ribs. Whether you like the big St. Louis style with a dry rub or the baby back smeared in sauce, ribs are the ultimate comfort food meat.

Kenny Oballo (my godson's dad) makes the best dry rub large ribs I've ever had. He puts the dry rub on them and grills them for the better part of the day- dry, low & slow is his rib motto! My other favorite place for ribs in Texas is Salt Lick. Their dry ribs paired with the haberno BBQ sauce is to die for- and I've been known to eat a few pounds of that meat myself.

If I'm making ribs at home- they are usually pan seared then cooked in a slow cooker or oven for 6 hours smothered in a BBQ sauce, onion and beer. The result is a tender meat that falls right off the bone. Save the leftover sauce in the crock pot or baking dish to make a gravy or pasta sauce with. The sauce will have little pieces of rib meat that have fallen off while cooking, making the sauce irresistible.

My ribs starting to cook in the crock pot!

Care's Ribs
-1-2 racks pork baby back ribs
-1 large white or sweet onion
-5 cloves garlic minced
-1 beer (corona, mgd, miller lite, etc)
-2 Tb red wine vinegar
-rub for ribs (salt and pepper is great, or any meat rub)
-1-2 bottles BBQ sauce of your choice (I used Chiptole bacon sauce from Cost Plus last night)

Start by patting your ribs dry with paper towell. Slice the ribs into 3-4 sections per rack. Cut down the side of bone and they should pull apart easily (you'll have about 2-3 bones in each section). Rub the ribs with your meat rub or salt and pepper.
Get your crock pot ready (or oven on at 350). Preheat on low setting (cook 6-8 hours) or high (cook 4-6 hours).
Add chopped onion, garlic, beer, vinegar and half the BBQ sauce. Mix all together.
Heat a skillet on medium with a little bit of olive oil.
Brown the ribs on both sides for 1-2 min a piece until they are light brown.
Place the ribs in the crock pot or baking dish and make sure to cover with sauce mixture.
Pour more BBQ sauce over the top and let them start cooking. Every 30-60 min turn the ribs so they are getting covered in the sauce (cover dish with foil if using the oven).
Once the meat is tender and pulling away from the bone- dig in and enjoy!

Spicy Mexican Red Beans and Rice

Whenever I get rice and beans at a restaurant my first instinct is to mix them together, add some salsa and dig in. Its a natural combination of flavors that is a perfect side to my favorite Mexican dishes like enchiladas, tacos and tamales. Tonight I wanted to cook some fresh tamales from Josie in Pearsall, TX (a frequent blog reader) and thought rice and beans would be the perfect compliment. I placed the tamales on a grill pan on medium heat with a bit of olive oil and let them brown and crisp up. The insides ended up warm with a roasted flavor. Using ingredients I had in the pantry I created my own version of red beans and rice with a spicy Mexican kick. As always, use what you have and adapt to your taste but below are the ingredients I used!

1 cup uncooked white or brown rice (and water according to package instructions)
1 can Rotel
1 can kidney beans
1 can pork and beans
1 tablespoon Sriracha
1 tablespoon chiptole Tabasco
Salt, pepper, cumin, red pepper flakes, garlic powder (all to taste)

Add all ingredients to rice cooker or pot on stove top until rice is tender and liquid is absorbed. Pair with you favorite meat, taco or tamale! 

Spicy Tuna Ciabatta Burger

I love unique burgers. Don't get me wrong I wont ever turn down a traditional cheeseburger, but I also love trying to find new types of burgers. Restaurants that make great veggie, portabella, chicken, turkey and fish burgers are my favorite. Recently, I visited the new burger bar on South Congress in Austin called Hop Doddy. We tried the Buffalo Bill burger (bison, blue cheese, hot sauce, bacon) and my new favorite burger ever the Ahi Tuna burger (tuna, sprouts, teriyaki, honey wasabi, nori chips, pickled ginger). Both were great but the tuna burger had the most unique flavor that has kept me craving it for weeks.

Tonight I made my own version of this burger using what I had in my fridge, to hold me over until next time I can visit Hop Doddy.

Care's Spicy Tuna Ciabatta Burger
-good quality ahi tuna
-ciabatta roll
-pesto (see yesterday's post for homemade recipe)
-wasabi lime sauce (found by the mustard in grocery store)
-cilantro, micro greens or sprouts
-spinach

Heat a skillet on medium high and pour a little olive oil in. Pat the tuna dry and season with salt and pepper.
Sear the tuna on both sides for about 1-2 min each. You should still see a bit of pink in the very middle.
While tuna is searing cut the ciabatta roll in half and put pesto on one side and wasabi on the other. Layer the greens and place the tuna on top. Cut in half and enjoy!

Valentine's Dinner at Home

Cooking dinner with a special someone can be as romantic as a fancy meal at a restaurant any day. I love opening a bottle of wine, turning on some great tunes and cooking a great meal. Involve your significant other in the menu planning, grocery shopping, and food prep (even if its just moral support in the kitchen). Cooking together creates a bond and makes a great meal even more special. When the meal is ready, dim the lights, light a candle, bring out your good china and celebrate your hard work together. Having a little wine with dinner will make doing the dishes go by a bit faster too. So this year instead of paying too much to eat at a crowded restaurant with tons of awkward couples, stay in and make a romantic meal together. Here's my pick for a great date night at home:

Pesto Pasta
-Whole wheat noodles (I used penne)
-1 cup pesto (store bought or home made- my recipe below)
-1 cup frozen peas
-1/4 cup sour cream, greek yogurt, or blue cheese dressing (something to make the sauce a bit creamy)
-1/2 pound bulk spicy sausage
-1/4 to 1/2 cup parmesan cheese
-salt, pepper, garlic to taste
 

Cook the pasta in salted water according to package instructions.

While pasta is cooking, brown the sausage in a tall skillet or sauce pan. Once sausage is brown add the peas and cook for 1-2 min. Add the pesto. As it warms the pesto should thin out creating a sauce. Add your creamy addition (optional) and 1/4 cup parmesan cheese. Slowly add a bit of the starchy pasta water to thin the sauce out.

Drain the noodles (reserve 1/2 cup of cooking water) and place back into the pot you cooked them in. Pour the sauce over top of the noodles and use the cooking water to thin out if needed. Salt and pepper to taste. Top servings with parmesan.

Homemade Pesto
With pesto you can really change it up depending on what you have in your fridge. This recipe is based on ingredients I had left from other meals. As you mix just keep tasting for the texture and consistency you want.

-4 cups baby spinach
-1 cup basil
-1 bunch chives
-5 sage leaves
-1/2 cup olive oil (stream in a little a time - may not need this much)
-1/2 cup parmesan cheese (add a little at a time)
-sun dried tomatoes
-3 cloves fresh garlic
-jalapeno
-salt, pepper, red chili flakes to taste

Mix all ingredients in a food processor or blender and stream the olive oil in until the pesto reaches the consistency you desire.
You can also add:
-pine nuts
-walnuts
-cilantro
-olives
-peppers
-hot sauce, etc

Honey & Habanero ... Need I say more?

Hands down my favorite grocery store in Austin is Central Market. Both locations are great- but I usually find myself wandering the aisles of the North Lamar spot. Its the type of store that makes me want to be a better cook. I have fallen in love with their bulk food section. The selection is far better than any packaged grains, nuts, and spices and very often is much more affordable. Yesterday's new find was their amazing selection of flavored coffee beans.

When I'm not browsing the bulk food section, I'm fantasizing in the meat department. Menus of amazing meals just fill my brain when I see the spectacular cuts of pork, chicken, beef, fish, etc. The lobster tank is bubbling and fresh sushi is always being rolled. The past few times I have gotten Honey Orange Habanero marinated sirloin. Its life changing meat. I've made it in to fajitas with onions, peppers and whole wheat tortillas, added it to a breakfast scramble and had it in a romaine salad with bleu cheese. I cant wait to go back and try the same marinate on their chicken and pork.

If you haven't been to Central Market, run don't walk.

Eat Real Food

As another year begins, millions of Americans will resolve to go on the typical diet that will be paired with trying to work out more. The gym will be full for most of January and people will shed a few pounds, but by early Spring the gym will be back the regulars only and the diets will be long gone. So this year I urge you to quit the diets and just eat real food. Ditch the processed foods and fast food runs and make awesome meals at home. Read this great article by Mark Bittman in the NY Times Food Section this morning, Chop, Fry, Boil: Eating for One or 6 Billion. It validates my perspective that eating great food is always better than trying to be on strict diet. Eating natural ingredients instead of something processed in a lab will always make you feel better.  In order to eat great food at home you have to shop right at the grocery store.

My basic shopping list (which I organize by areas in the grocery store) usually includes:
-Fresh veggies (spinach, broccoli, carrots, herbs, and anything else in season)
-Fresh fruit (bananas, apples, berries, and anything else in season)
-Deli meats and cheeses (love honey glazed turkey)
-Corn tortillas (find one with as few ingredients as possible)
-Protein (look for good sales but usually get chicken breast, pork tenderloin, ground beef or turkey, fish fillets, shrimp)
-Grains (always have whole wheat bread, brown rice, whole wheat couscous in my pantry- but try qunioa, pearled couscous, barley, etc)
-Dairy (eggs, almond milk, light sour cream, greek yogurt)
-Misc items (low sodium chicken stock, salad dressing, hummus, salsa, etc)

When shopping try and stay on the outside aisles first- this is where the "real food" is. I always start with produce so by the end of the trip my cart is getting full and I'm less likely to buy processed foods I don't need. My last piece of shopping advice is have a plan. I lay out a few recipes for the week so I have those ingredients on hand. Then you can improvise once you get to the store based on sales and what produce and protein look the best!

So in 2011 ditch the crap and just EAT REAL FOOD!