I like to do the same thing with pitas, though I also like to sprinkle them with just a little olive oil, salt, and pepper.

Turkey Burgers from the Spice House recipe. Tasty, relatively healthy, and fairly quick.

http://www.thespicehouse.com/recipes/pe ... ers-recipe

I tend to make and have in regular rotation -

- canned whole tomatoes in water (as many as I can put up when they're in season)
- bread crumbs
- bread cubes for bread stuffing
- vinaigrettes
- wine-marinated sun dried tomatoes
- smoked bacon
- barbecue sauce

I need to get back in the habit of making my own chicken stock. I've gotten into the habit of buying it at the store since we use it in such quantity - I can easily go through a gallon in an average week.

Staples I always make:

Chicken Stock

Jams

Pizza Dough

Salsa, both crudas and cooked

Ice cream (save for Ciao Bella coconut sorbet)

Fruit/herb/chile vinegars

Scones (not exactly a staple, I realize, but buying them is such folly)

Staples I Never Make:

Thai curry pastes

Puff pastry

Wow, looked through the whole topic and it was funny to see what I posted a couple of years ago. I used all my sofrito and I just need to score some ajis and culantro so I can make some more.

Now it's BREAD, Cheese BREAD, and Rolls.

Still broth and stock.

Low cal "vinaigrettes" (but no oil)

Cheese Spread from Alton Brown's recipe if I'm feeling indulgent

Dog Food - uh, maybe this isn't a staple, but we often make broth because we're making the dog food, it's a kind of by-product.

Today I was hoping I could make Korean Style red chili paste, but my Korean Kitchen cookbook made it seem kind of out of reach.

Nancy

Hi,

Lately, I have been marinating olives. It makes for a nice condiment and uses up a quantity of olives I like to buy (and don't always use right away).

There are lots of ideas in the this thread, though I bet there are some new ideas since 2011.

Regards,
Cathy2