For those of you that cook mainly from scratch. What do you keep in your pantry?

[edk35]

I am overhauling my pantry..... trying to organize my kitchen and get a good supply of stuff to keep on hand. I posted a couple of weeks ago asking for websites you use for recipes and I am enjoying cooking new things. I am trying to get away from making quick/processed foods. However my pantry/cabinets I keep food in..are just a mess. I was buying stuff for new recipes that I actually had. I need some good suggestions/advice on what every pantry should have. Like basics and then suggestions of what you keep on hand. I will look at a recipe and want to make it. I will have everything but one or two things that really I should probably always keep on hand. LOL THANKS!!!

 

[laurafergie]

I'll do baking....This will get you started and can make most anything simple. You of course would have to add fruits or speciallity flours and spices for individual recipes. But this is what is in my pantry right now.

Baking

Milk, Eggs and butter are always on hand in the fridge

White Flour
Bread Flour
Wheat Flour

White Sugar
Powdered Sugar
Brown Sugar

Baking Powder
Baking Soda
Yeast

Pure Vanilla
Salt

White Corn Syrup
Molasses

Shortening like Crisco
Butter Spray like Pam
Canola Oil

Oatmeal
Choc Chips
Sprinkles (We like cookies)

Cinnamon
Nutmeg
Mace
Allspice
Ginger

 

[edk35]

I'll do baking....This will get you started and can make most anything simple. You of course would have to add fruits or speciallity flours and spices for individual recipes. But this is what is in my pantry right now.

Baking

Milk, Eggs and butter are always on hand in the fridge

White Flour
Bread Flour
Wheat Flour

White Sugar
Powdered Sugar
Brown Sugar

Baking Powder
Baking Soda
Yeast

Pure Vanilla
Salt

White Corn Syrup
Molasses

Shortening like Crisco
Butter Spray like Pam
Canola Oil

Oatmeal
Choc Chips
Sprinkles (We like cookies)

Cinnamon
Nutmeg
Mace
Allspice
Ginger

Thanks... now do you ever use cake flour? I bought a box because Pioneer Woman uses it for her pancakes. It is finer than regular flour. I wonder if you would use more/less of it in recipes?? Do you know?

 

[SandrA9810]

Cake flour has a lower gluten content, it is a very fine flour. However you do not want to substitute it for 000 flour used in making pasta, in that case, all purpose is best.

I have whole wheat flour, bread flour, and all purpose flour on hand.
white sugar and brown sugar
spices galore - I love cracked pepper/salt, but I also keep a container of salt for cooking because it's easier to measure than cracked. If you do like using spice grinders, leave the cap on and grind the spice, carefully remove the cap upside down and the spice will be inside. After a while it's easy to recognize a 1/4 teaspoon or 1/2 teaspoon of spice in the cap.
boxes of chicken broth - I do slow cooker meals which calls for more liquid than just a can. A mixture of both is good too.
cans of tomato sauce/diced tomatoes. They're handy and quick for a lot of meals.
There's a topic around here called "cream of __ soup", it's a basic recipe for creating cream soups, so you don't have to use a can.
dried goods like rice, beans, and pasta
Right now, I have 3 whole chickens in the freezer. They're always good to have. Cook them in a slow cooker all day and cut the meat off. Then toss the bones back in for a homemade broth.
Bisquick is also fun to have on hand for more than just pancakes. I know it's a boxed product, but it's easy to create things. There's also recipes on here about creating your own bisquick mix.


Ohh I also freeze lots of fresh vegetables. I buy them in season, when they're cheap and plentiful. I take them home, clean and cut them up , then bag them up to add to whatever I'm cooking.

 

[Katy Belle]

You can make cake flour with all purpose and cornstarch. I never buy cake flour because I always have all purpose and cornstarch!

I try to do exactly what you are saying... Our dinners are usually a meat/protein, starch, and veggie and/or fruit.

Our grocery store always has meet 5pkgs for $5, so I stock up every few weeks. I buy frozen corn, peas, french fries. I stock up on whatever fresh veg and fruits are are sale.

In my pantry I try to keep canned tomatoes and sauce, rice, several types of pasta, Ranch Beans, canned beans, chicken broth, lots of spices, oils, Hmmm... I'm sure there is more.

Fridge... eggs, cheese, sour cream, milk, soy sauce, bar-b-que sauce, ketchup, mustard, salad dressings.

I love cooking when my fridge, freezer and pantry are full! I try to go a long time without venturing to the store...I usually fail, but I try!

 

[SandrA9810]

Ohh I also met a guy in Texas at the flea market there, he's got a bee farm and sells the honey there. Well I started bringing him home-made bread made with the honey. So each week a dozen rolls was traded off for a big bottle of honey (that he sells for $10). I figured he'd give me a tiny bottle, but handed me the biggest one.

Honey is good stuff, but it can get expensive.

 

[tasha99]

To the baking list, I would add corn starch and tapioca if you like to make pie.

 

[java]

I'll do spices that I use most frequently

Garlic Powder
Pepper
Red Pepper flakes
Cayenne Pepper
Salt
Cajun seasoning blend
Sage
Rosemary
Dried Mustard
Marjoram- but only for stuffing really so not a necessity


Rice wine vinegar
White vinegar
Red wine Vinegar
Balsamic Vinegar
Grainy Mustard
Soy Sauce
Oyster Sauce
Worchestershire sauce (spelled wrong.... but you know what I mean I hope)

Jelly- I usually have a berry blend jelly and some more specific type like a raspberry jam....good for quick sauce.

Canned tomatoes- crushed, pureed, chopped
Canned Corn
I make my own stock but if you don't I would have chicken stock on hand.

Olive oil
Veg Oil

Then think any canned meats? Like tuna, chicken ect...
Pasta and grains- I always have Risotto, regular Rice, Basmati rice and then a variety of pasta shapes

and I always do have a bunch of other stuff but that's a bit to get you started and what I probably use most times *in addition to all the baking stuff mentioned above-
I go through vats of Flour, (bread and Wheat and regular all purpose)
Tons of Yeast*I bake bread often.
Baking powder

 

[edk35]

Thanks everyone. I finally got through my pantry, cleaned it out, tossed out stuff and organized it. Started a list of stuff I need. Your suggestions are great. I did my spices too....funny some of the ones I came across that must have been used for ONE RECIPE. Does anyone know what "ground savory" is. I have some.

 

[Sandy321]

I love Pioneer Woman - we make her "smashed potatoes" ALL the time - I also like Rachael Ray's 30 min meals (altho it takes me longer than 30 min!) I try and have a few "fast no thinking dinners" on hand - usually a pasta (Spaghetti, 1 pot baked ziti, homemade mac and cheese) or a quick chicken and rice meal.

You're right we tend to make the same 10 meals - then we get tired and introduce one new one. Right now I'm burned out on my chicken recipes.

I like Rachel Ray's recipe for Cashew Chicken - so I keep cashews and Hoisin Sauce on hand

I found I like fresh ginger, so I keep that in the freezer, use what I need (and I'll use it instead of dry for my pumpkin pie too!) but its a staple here.

Honey is expensive - DH was so excited when he found a "bear" of honey for 99 cents - he was not happy when I told him it wasnt real honey! Honey flavored corn syrup! But if you dont use it - honey will crystalize, you can put it in the microwave to melt those crystals.

 

[rentayenta]

DH does the cooking. He says:


chicken stock
tomato paste
diced tomatoes
tomato puree
garlic
ginger
onion
crushed tomatoes
lemons
limes
flour
garlic paste
sugar
browm sugar
baking powder
eggs
jasmine rice
pastas
kosher salt
fresh ground pepper
artichokes
coconut milk
curry powder
red pepper flakes
tumeric
gram masala
paprika
Italian seasonings
corriander
cinnamon
nutmeg
oiive and veg oil
sesame oil
vinegars- especially red
Worsht sauce
risotto
a mustard
corn meal
bread crumbs


He says the list is endless and spices depending on what kind of foods you like

 

[hpfan100]

Basics for cooking not so much baking as that as been covered pretty well...


canned tomatoes- all different kinds ( I have fire roasted, diced, rotel, Italian style etc.)
canned veggies if you like them- I don't BLECH
canned fruit- pineapple, manadarin oranges, applesauce (good replacement for oil)
canned beans
quality olive oil
pasta, rice, beans, lentils
peanut butter
olives, relish, pickles, pepperocinis
salad dressings, jams, jellies, BBQ sauce, soy sauce

frozen veggies- corn, peas, green beans, spinach etc.
garlic, onions, potatoes

anything that is your favorite item

good luck with your pantry project, try looking for ways to substitute items too, I have been out of vegetable oil for awhile but am able to bake using applesauce as a sub

 

[hanutedmansionmomma]

The key w/ my pantry/spices/freezer is to keep things organized. I keep all of the tomato products together, soups together, baking stuff together, etc. Then it's easy to tell when you're close to running out of something. I alphabetize my spices. I hear there's medications for that but it is handy when you're looking for something...

My favorite staple is frozen chopped onions. They're usually near the onion rings in my store. I also have frozen fresh oregano and basil cubes. Seems like every good recipe starts w/ some onions sauteeing in oil. DH comes home and says it smells like a restaurant when I start something with onions.

I'd get some good containers or freezer bags for leftovers. If you're taking the time to prepare some awesome recipe, why not make a lot and freeze some for another time?

Have fun! I like the Pioneer Woman site too

 

[edk35]

I used to keep a lot of Tupperware when we lived overseas in Japan. We didn't have AC and so I kept everything in modular mates. I also had TONS OF TIME on my hands so I cooked a lot more and the kids were little and just starting an activity or two. Life was at a much slower pace. I had more time back then. Plus I had a HUGE kitchen, HUGE pantry and felt so organized with all of that. Then we moved, tiny kitchen for a year with no pantry, then moved again, small pantry so I started getting rid of all of that Tupperware. Had another baby, kids got older...into all sorts of activities and my 30's/early 40's were a COMPLETE BLUR. I was lucky to get anything on the table. Moved again, small kitchen/remodeled, but still didn't have a big pantry. GOT rid of most of my pantry modular mates. LIFE got extremely busy with three kids into all sorts of stuff, never home, always running and less REAL COOKING and more eating out. FINALLY one in college, another going off next fall and LIFE HAS SLOWED DOWN and I want to get back to the way I used to cook. So I feel like I am starting all over again with getting everything organized and a good organized kitchen system going. I appreciate all the advice.

 

[AnninIowa]

I have 2 shelves in the spare bedroom that I use as my pantry as my kitchen is lacking cupboard space. When essentials go on sale, I stock up!

Pasta, egg noodles, spag sauce, canned tomatoes/sauce/paste, peanut butter, cooking soups, chicken brooth, taco shells and mix, mustard, mayo, bbq sauce, relish/pickles, chicken broth, gravy, bread crumbs and cubed stuffing, flour, sugar (white, brown, powdered), baking chips (choco, pb, etc).

 

[mello]

I recently overhauled my kitchen to start cooking more healthy. Always cooked lots from scratch - just not necessarily healthy. DS is allergic to artificial dyes (adjusted to that years ago), we recently found out dh is borderline diabetic, dd has a gluten sensitivity and msg gives me migraines - something clearly had to be done!

I discovered the bulk bins are cheaper for dry goods, so I got a bunch of big glass cannisters with screw-on lids and stocked up on the following bulk items:

Oats (for breakfast & baking)
Dried Coconut (baking, or use in smoothies)
Brown Rice (breakfast & side dishes)
Corn Meal (breakfast, corn bread, tortillas - got a tortilla press too)
Quinoa (side dishes)
Dry Red Beans (chili, etc.)
Dry Pinto Beans (Mexican dishes, etc)
Dry White/Cannellini Beans (soups, white chili, etc)
Dry Garbanzo Beans (Hummus, soups, salads, etc)
Barley (stew, soup)
Lentils (soups, stews, sides)
Brown Rice and Corn/Quinoa Pasta (use just like regular pasta)
Almonds/Pecans/Walnuts/Cashews (snacks, granola, w/breakfast, baking, nut milks for smoothies)
Raisins & dates (snacks, granola, breakfast, baking)
Alternative Flours: coconut, brown rice, buckwheat, almond, etc (baking)
Arrowroot Powder, Cornstarch & tapioca (thickening, instead of flour)

Whenever I cook beans or rice, I do extra and freeze it for "instant" use later. I also freeze lots of things - extra veggies when I chop some - onions, celery, peppers, etc. Anytime I cook a chicken or any beef with bones, I simmer the bones in water with a dash of vinegar and the veggies from my bag in the freezer, and it makes a nice broth. Then I freeze that. If you freeze the broth in ice cube trays, then store in freezer bags it works for boullion in recipes.

So far, cooking this way is working well as long as I plan ahead. If things are prepared ahead of time, then actual meal prep is usually as quick as cooking instant stuff.

 

[edk35]

I recently overhauled my kitchen to start cooking more healthy. Always cooked lots from scratch - just not necessarily healthy. DS is allergic to artificial dyes (adjusted to that years ago), we recently found out dh is borderline diabetic, dd has a gluten sensitivity and msg gives me migraines - something clearly had to be done!

I discovered the bulk bins are cheaper for dry goods, so I got a bunch of big glass cannisters with screw-on lids and stocked up on the following bulk items:

Oats (for breakfast & baking)
Dried Coconut (baking, or use in smoothies)
Brown Rice (breakfast & side dishes)
Corn Meal (breakfast, corn bread, tortillas - got a tortilla press too)
Quinoa (side dishes)
Dry Red Beans (chili, etc.)
Dry Pinto Beans (Mexican dishes, etc)
Dry White/Cannellini Beans (soups, white chili, etc)
Dry Garbanzo Beans (Hummus, soups, salads, etc)
Barley (stew, soup)
Lentils (soups, stews, sides)
Brown Rice and Corn/Quinoa Pasta (use just like regular pasta)
Almonds/Pecans/Walnuts/Cashews (snacks, granola, w/breakfast, baking, nut milks for smoothies)
Raisins & dates (snacks, granola, breakfast, baking)
Alternative Flours: coconut, brown rice, buckwheat, almond, etc (baking)
Arrowroot Powder, Cornstarch & tapioca (thickening, instead of flour)

Whenever I cook beans or rice, I do extra and freeze it for "instant" use later. I also freeze lots of things - extra veggies when I chop some - onions, celery, peppers, etc. Anytime I cook a chicken or any beef with bones, I simmer the bones in water with a dash of vinegar and the veggies from my bag in the freezer, and it makes a nice broth. Then I freeze that. If you freeze the broth in ice cube trays, then store in freezer bags it works for boullion in recipes.

So far, cooking this way is working well as long as I plan ahead. If things are prepared ahead of time, then actual meal prep is usually as quick as cooking instant stuff.

Where did you get your glass canisters with screw on lids? I do the chop ahead and freeze onions and peppers. Never thought to do celery though. I will do that now too. Why do you add a dash of vinegar to your broth? Just curious.

 

[mello]

Where did you get your glass canisters with screw on lids? I do the chop ahead and freeze onions and peppers. Never thought to do celery though. I will do that now too. Why do you add a dash of vinegar to your broth? Just curious.

I got them at Wally World. I like them alot - they're squarish, so they fit nicely together in the cupboard. Not sure if it's ok to post a link to the picture of them but I'll try in case:

http://www.walmart.com/ip/Anchor-Hocking-Cracker-Jar-with-Lid/16520333

I add the vinegar because I read in a cookbook ("Nourishing Traditions", I think) that a dash of vinegar helps bring out the gelatin and flavor from the bones, or something like that. It has just become habit now!

 

[mjbaby]

Most nights, I cook a from-scratch dinner after work and before kid activities. In addition to food staples, I rely on my freezer, canning kettle, rice cooker, crock pot and (in nice months) grill to get me through. Here's what I keep on hand:

- Pastas: some kind of gluten-free penne or larger pasta, orzo, and elbows, plus some kind of Asian-style noodle
- Rice: basmati, jasmine, brown, arborio, as well as mixes from our bulk food store in saffron and jerk flavors
- Other grains: oats, quinoa, barley, corn and/or rice crumbs (for breading), popcorn, cornmeal
- Tomato products: diced tomatoes (either bought on sale or home canned from garden), spaghetti sauce (the cheaper kind that I doctor up), tomato paste
- Base veggies: onions, potatoes, sweet peppers, garlic, carrots, garlic, and celery when a good price (with these alone you can make dozens of different veggie dishes if you don't have other things on hand)
- Green Veg: some combo of lettuces/lettuce mixes, kale, chard, spinach, collards, broccoli, green beans, peas, depending upon the season
- Meats: chicken breasts, pork roasts, a variety of sausages (Italian-style, andouille, etc.), ground pork and turkey (we eat very little beef here due to allergy issues), ham, whole chickens, hotdogs, also dried beans (turtle, red, navy)
- Liquids: broth (either homemade in the freezer or in cartons), wine, a selection of vinegars and oils, soy sauce, fish sauce, molasses, corn syrup, steak sauce, "wooster" sauce
- Baking: wheat flour, chickpea flour, sugars (white, brown, 10X), leavening agents (baking powder, soda, salt), etc., cocoa powder, unsweetened chocolate, dried fruits
- Condiments: ketchup, mustards (yellow, Dijon, spicy, etc.), pickles (mango, lime, cuke, mushroom - some homemade, some bought), curry sauces), dill relish, hot peppers, mayo, olives, Indian-style and Asian-style marinades
- Milk items: gallon of 1%, powdered skim, condensed, evaporated, carton of rice or almond, cheeses (mozz, cheddar, usually brie or goat for snacks)
- Breads: hot dog rolls, loaf of sandwich bread, pappadums, saltines
- Canned goods: corn, tuna, chicken, clams, crab
- Etc: peanut butter, almond butter, homemade jams (whatever I made that year: this year it's blackberry or peach), sweet and low, coffee, teas (black, green, herbal), fresh herbs (rosemary, basil, etc. depending upon season), and dried herbs and spices (tons of them - too many to list!)

I'm sure there's more, but that's the basic blueprint. Hope it's helpful! And, it occurs to me again while looking at this how incredibly fortunate I am to 1) be able to buy all this, 2) know what to do with it and 3) have a good kitchen in which to do it (not to mention 4) have a computer to type it out!).

 

[honeydiane1953]

Laurie summed it up pretty much for me. In frig I keep sour cream, cream cheese, unsalted and salted butter. Lots of diff kinds of cheeses. Milk, whipping cream, half and half, milk, buttermilk. Always cake flour. Eggs but do not buy lots of spices.