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

[worm761]

Rather than have what other people keep in their pantry that you may never use, I suggest you go through the recipes you use most often and compile a list from that. That way you have things that you use on hand.

 

[SandrA9810]

Rather than have what other people keep in their pantry that you may never use, I suggest you go through the recipes you use most often and compile a list from that. That way you have things that you use on hand.

It's a bit harder if you're trying to change your eating habits though. They're trying to get away from the previous "pantry". Usually if there's only fresh ingredients to use, you'll come up with healthier meals.

It takes time and practice, but not being tempted by that blue box of mac and cheese, makes it a lot easier to think outside the norm. There's nights when it's late, and I don't really want to cook anything. Then I start pulling stuff out of the pantry and whip it up in no time at all.

 

[branv]

I don't want to repeat everything others have written on here, though I concur with a lot of it. I will just reiterate a few that I find I constantly use...and add a couple more.

Rice (basmati and brown)

Couscous (love how fast it cooks)

canned tomatoes (all types)

herbs and spices, spices, spices...seriously, I use all sorts, and buy a better quality for a lower price by getting them in the bulk section at places like Whole Foods. Plus, I buy in moderation vs. big bottles so they never sit around and go stale. Also, consider just growing your own herbs...dried are okay, but nothing like fresh herbs.

Big boxes of organic chicken stock -- get a group of these for a good price at costco

Fresh ginger -- dry or bottled is NOT the same. And it will last a while.

Fresh garlic

Fresh onions (again, powdered or dried are not the same. And onions actually have some good health qualities)

Sriracha and/or Chili Garlic -- I have found a number of recipes this perks up

Fish Sauce, Oyster Sauce and Soy Sauce (regular and low sodium) -- like Sriracha, not just for Asian food or stir fry. Great for marinades, and soy sauce is also a good way to add a little something extra

Good quality sea salt -- you can really ruin a good recipe trying to sub table salt for sea salt. And there's really no better way to serve a fresh tomato

Real cream -- probably sounds counterintuitive to "healthy", but just a dash isn't a killer in a large pan of sauce/soup and can give that little something extra.
bread flour -- I just don't think all-purpose is an okay substitute for certain breads and pizza dough

instant yeast

corn meal -- breads, breadings, dusting bottom of pizza crust

saltines -- not so wholesome, but instead of buying chips or cheesey crackers, I just spread some cream cheese or peanut butter on these and a) save money and b) limit my consumption of questionable ingredients

popcorn

Almonds (snacking and recipes)

dried linguini -- boxes and boxes of it my favorite noodle for stir fry and Italian

panko crumbs -- crunchy breading or topping without the frying.

Little bottles of white wine -- sure, not great quality, but easy to grab for recipes without cracking open a whole bottle (let's face it...I know I can freeze leftovers, but if I open a bottle there won't BE any leftovers )

Perishable, but I like to keep a block of quality parmesan and some Feta (good with seafood, in pasta cold and hot, in salads, or melted inside a pita). Pre-grated parm is NOT even close in a recipe.

And b/c I'm a southern girl I always keep some frozen okra in the freezer -- except I oven fry mine (which is a little heretical, I know ). But it's one of teh few frozen veggies I like, and DH LOOOOVES it.

We also keep frozen edamame for snacks

 

[Swan4Me]

1 jar red spagetti sauce
1 jar white Alfredo sauce

freezer-fish fillets, chicken breast strips, ground meat that is seasoned and rolled in meatballs

With either pasta or rice I can make meals with the sauces, meats or fish

I also always make double batch of chili-freeze leftovers

 

[Princesca]

Sugar (White and brown)
Flour
Cornmeal
Vanilla
Every spice we can get our hands on
Rice (white and brown)
Several varieties of dried beans
Extra boxes of pasta
Cans of tomato puree, diced tomatoes, and tomato sauce (handy for those days you really don't feel like cooking - you can whip up a nice marinara)
Oats
Diced pecans, walnuts, and slivered almonds
Chocolate chips
Butter (though not in the pantry - lol)
Different kinds of oils (canola, olive, peanut)
Soy sauce (we make a lot of stir-frys)

 

[katie26]

AP flour
bread flour
cake flour (it really does make a difference in cake recipes!)

cornstarch
baking powder
baking soda

lots of spices
kosher salt for cooking
sea salt
fleur de sel (fancy salt for "finishing" dishes)
pepper in a grinder

quinoa
couscous
wheat berries
wild rice
cream of wheat
grits
cornmeal
pasta

a mix of dried beans and canned (cannellini, chickpeas, kidney beans)
green French lentils
canned tomato (last summer, I canned my own plum tomatoes and LOVED having them around all winter!)
homemade jam
homemade chicken stock (frozen)


extra virgin olive oil
vegetable oil
sesame oil
butter (in the fridge and freezer)
truffle butter in the freezer

rice wine vinegar
balsamic vinegar
cider vinegar
white vinegar
soy sauce

potatoes
onions
garlic
winter squash (sometimes... but a butternut squash in the pantry has saved dinner more than once!)

 

[cornflake]

Remember you don't need to buy every single ingredient just to make a recipe. If some recipe calls for 5 spices and you have three of them, it probably won't make any nevermind, unless it's a specific spice necessary to the dish - like cumin in a Mexican dish.

Also if it's a, say, Italian dish, listing a bunch of spices you don't have on hand, use the Italian spices you do - oregano, basil, etc. If you have the basics, and plenty have been listed, you can learn to swap stuff out and work with what's there rather than running to the store for every little thing.

 

[edk35]

Rather than have what other people keep in their pantry that you may never use, I suggest you go through the recipes you use most often and compile a list from that. That way you have things that you use on hand.

Just wanted suggestions...things I might miss. Most of these posts seem to all have some/most of the same items. I am trying to get away from boxed this/processed this. So I am revamping everything.

 

[ExPirateShopGirl]

I just read a good article on the measurable effects of BPA and its presence in the blood when subjects ate soup from cans for a single week. I'm trying to get away from using anything in a can, but it's really not easy.

If you're going to be using a lot of raw ingredients I suggest using (if you have one) or buying a good stove top pressure cooker. Modern pressure cookers are safe and brilliantly fast. They allow you to cook raw, dry or frozen foods without thawing, soaking or reconstituting in about an hour, start to finish. It's a fantastic way to easily take your unprocessed indregients and cook something delicious without having to prep the food all day or leave a crockpot on.

Just wanted suggestions...things I might miss. Most of these posts seem to all have some/most of the same items. I am trying to get away from boxed this/processed this. So I am revamping everything.