A well-stocked pantry

[jodi]

Thought it might be nice for the beginning cookers to have a list of necessities. Things are the things that I try to keep on hand at all times to make meals with.

Dry goods:
Beans - one bag dried, several cans (great northern, black, and kidney)
Tomatoes - crushed, diced, Italian diced, diced with chiles, tomato sauce and paste
Pasta - spaghetti, ziti, lasagna, and tri-color
Protein - tuna, canned chicken, Spam (if you like Spam!)
Spaghetti sauce (although you can make this from aforementioned tomatoes, sometimes it's nice to have a can ready in a pinch)
Rice
Instant mashed potatoes (I really prefer homemade, but these are good in a pinch or for thickening soups)
Peanut butter
Vinegar (white, cider, and balsalmic)
Olive oil
Canned fruit - pears, pineapple, mandarin oranges, fruit cocktail
Spices (black pepper, garlic powder, cumin, cayenne pepper, oregano, rosemary, thyme, basil are some of the basics - spice blends are also good for instant seasoning without the fuss)
Canned broth (chicken, beef, and/or vegetable)
Soy sauce, Worchestershire sauce

Baking supplies:
Flour, whole wheat flour, bread flour, cornmeal
Sugar, brown sugar
Baking powder and soda
Salt
Cinnamon and nutmeg
Shortening and canola oil
Cocoa, bittersweet chocolate, chocolate chips
Molasses, honey

In the fridge:
Milk, butter, eggs
Cheese (usually American, cheddar, and Parmesan)
Celery, carrots, peppers, cabbage
Jam, jelly
Ketchup, mustard, BBQ sauce
Yeast
Mayo or salad dressing
Garlic cloves or chopped garlic (I like the convenience of the chopped garlic in a jar)

In the freezer:
Meat (hamburger, stew beef, chicken breast, pork chops/roast, kielbasa, sausage, chuck roast, other meat that I stock up on when it's on sale)
Seafood (fish fillets, crab meat, shrimp)
Veggies (corn, tomatoes stewed from the garden, peas, green beans, lima beans, etc.)
Cheese (shredded cheese that I buy cheap when it's just past the sell-by date - throw it immediately in the freezer - of course, you need a store that sells stuff like this!)

Other:
apples, bananas, oranges, grapes
bread, flour tortillas
onions
potatoes

I try to keep the above on hand at all times. This gives me the ability to bake breads and desserts, soups and stews, even full meals, on short notice. How many of us have called for take-out or eaten PB&J because "there wasn't anything to make"? The above list is pretty comprehensive, but if you can find the space, it's well worth to effort to have a well-stocked pantry. Feel free to add anything I've forgotten!

[rob62521]

Excellent list, Jodi. Might I add to the canned goods, some chicken broth and beef broth? I use it a lot for things like beef and noodles, chicken and noodles, stuffing, etc.

[Caoineag]

I would add cornmeal, molasses and honey and second the broth or use bouillon. Other than those, I would say that your list is pretty complete for people who know how to cook completely from scratch.

If you tend to have some slightly exotic food from scratch, I would also add soy sauce and worchestershire sauce. Cumin and Cayenne Pepper can replace most mexican type premade seasonings (you can make chili seasoning, fajita seasoning and taco seasoning with this) but you need a good range of spices on hand for that to work. However, this might be more than basic for those who don't get too exotic.

[jodi]

Definitely! I knew there would be things I would forget. I agree that broth is a definite must-have. I do keep powdered buillion on hand as well (but use it as a last resort due to saltiness).

[jodi]

Ah yes, cornmeal and honey - two things I also never do without (although I can personally get along without molasses, but it is a good staple for most). I also tend to keep some real maple syrup around for granola and occasionally baking, although I do have a relative who makes syrup and supplies me, so it might not be the cheapest alternative for most!

[Aleta]

I might just copy this list and add it to my pantry door. Thanks for the tips.

[scfr]

Great idea.

I'd add mayo, garlic, grated parmesan, and seafood in the freezer.

In lieu of a variety of spices, I now just keep multi-purpose bottle of mixed no-salt seasoning spices (Mrs. Dash or something similar). I got tired of the waste of throwing out spices that got old before being used up.

[jodi]

I love the additions and hints! One of my new favorite finds for spices is seasoning mix to add to olive oil for dipping bread. I have one canister with four different mixes (i.e. Parmesan, rosemary, garlic blends). I love it on bread, but I've also been using it to season soups and make garlic bread.
I'm going to edit my original post to add the new ideas, in case anyone wants to print off one comprehensive list (don't want y'all to think I'm just stealing your ideas!).

[rob62521]

I agree with you on the saltiness of the bouillion. Although I keep cans of stock on hand, I like to make my own which I realize has nothing to do with this post. I keep the stuff I make in the freezer and thaw it out when I need it. I use up lots of almost gone vegetables that way and usually use chicken we haven't finished or roast we haven't eaten all of.

[Caoineag]

On the bouillon debate, I agree that the usual stuff is salty. That's why I do the better than bouillon stuff. Stays in my fridge, isn't super salty and doesn't require a lot of space. I do need to start making my own and I know how, I just haven't made time for it yet. One of these weekends...

[rob62521]

I've found using a Crockpot makes making stock easier -- just put the stuff in and let it to its thing and I don't have to watch it. If I did it on the stove I would put it off. Maybe this will help you as well.

[Caoineag]

Originally Posted by rob62521

I've found using a Crockpot makes making stock easier -- just put the stuff in and let it to its thing and I don't have to watch it. If I did it on the stove I would put it off. Maybe this will help you as well.

Only problem with that is I usually already have something going in the crockpot, lol. Weekends are my cook times so thats when I make the majority of my meals for the week. However, if I got another crockpot....hmmm...

[jodi]

It's funny the things you think of throughout the day. I was pulling cabbage out of the fridge for dinner tonight when I suddenly thought to log on and put it on the list. It stays good forever, and it's good to have around for soups, pork chops and ham, or to saute in butter.

[rob62521]

Originally Posted by Caoineag

Only problem with that is I usually already have something going in the crockpot, lol. Weekends are my cook times so thats when I make the majority of my meals for the week. However, if I got another crockpot....hmmm...

I have three Crockpots, all different sizes. They have more than paid for themselves.

Or you could do the stock overnight if you are using the Crockpot during the day. Just a thought.

[mom-from-missouri]

very good