How to: Stock Your Pantry
IT’S AMAZING HOW MUCH EASIER IT IS TO THROW A MEAL TOGETHER WHEN YOU HAVE AN ARSENAL OF PANTRY STAPLES.
THE BASICS
Salt: Kosher and Coarse sea salt
Fresh ground pepper
IN THE FRIDGE:
EGGS
Eggs
Dijon Mustard
IN THE CUBBARD
Soy sauce
Canned/boxed tomatoes
Olive oil
Balsamic vinegar
Stock
Flour
Rice
Pasta
Canned beans – black beans and garbanzo beans
Hot sauce - sriracha
ON THE COUNTER
Lemons (I cheat and always have a squeeze bottle of lemon juice in the refrigerator)
Onions
Garlic
SPICES
Cinnamon
Cumin
Garlic Powder
FOR THE ADVENTUROUS CHEFS:
Capers
Chipotle Peppers
Chocolate
Fish Sauce
Honey
Mirin - Japanese rice wine
Whole Grain Mustard
Canned tuna
Quinoa
OTHER KITCHEN ADDITIONS
FRESH HERBS
Most grocery stores sell them, if yours doesn't home depot will have them for $3.95. It makes a huge difference.
- a package of herbs at the store costs the same as the plant.
- Making something as simple as scrambled eggs becomes sophisticated with the addition of fresh herbs.
- Garnishes: a floret of basil or sprinkle of fresh parsley or chives provides instant elegance.
QUALITY FROZEN FOODS
I used to be so against anything frozen, but after repeatedly getting $60 worth of delivery it’s nice to have something of quality on hand without having to exert too much energy.
Raw tail on shrimp
Organic ravioli
Pizza - Favorites: Archer's Farm Spinach and Goat Cheese pizza, Newman’s Supreme and Home Run Inn's Pepperoni.
Amy's Organic burritos
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