Stocking Your Pantry

A well-stocked pantry equals peace of mind. When you have numerous ingredients to consider, you have equally numerous choices of what to make for dinner. Mexican? No sweat. Italian? Done. You get the picture.

When building your inventory, follow the same process as used in other ares of the kitchen (equipment, spices, etc.). Print this list, then cross off everything you already have on hand. Prioritize the rest based on what you are most likely to use. Take this list with you when you go to the store. While walking the aisles for your regular shopping list, keep an eye out for specials. For instance, I buy most of my canned vegetables when they’re on sale – at a savings of 20-30 cents per can (sometimes even more).

I suggest you buy LOTS of the items you use most frequently, even if you have to do that in stages. I hate being in the middle of preparing a meal and realizing that I used the last can of peas two nights ago. Believe me, it’s not fun.

Remember, too, that this is a general, broad list. Only you know for certain which items are important to you. In the beginning, you may purchase new items based on new recipes you want to use.

Dry Goods

Beans (legumes) – dried

Breads, rolls, etc.

Bread Crumbs – regular, at least, but also Italian style or other “flavored” varieties

Crackers – you pick ’em!

Corn starch

Corn meal

Noodles – everything from spaghetti and other Italian pastas, to wide egg noodles (dumplings or extra wide)

Rice – brown or white (I use both), as well as microwave pouches for when you’re in a hurry.

Canned/Packaged Goods

Spaghetti sauce (for emergencies)

Tuna, chicken and other canned meats

Honey

Ketchup (or catsup, if you prefer)

Mustard

Pickles

Lemon (and lime) juice

Mayonnaise (or other spread)

Non-stick cooking spray

Nuts (pecans, almonds, walnuts)

Oil – olive and vegetable – Get a light olive oil for cooking, extra virgin for dressings and dipping.

Pancake syrup (real maple rules!)

Peanut butter

Jelly (pick your flavor)

Soups

Dry soup mix (for dips and/or adding to recipes)

Evaporated milk (sweetened, condensed)

Fruit (canned, frozen or jars)

Barbeque sauce (for emergencies)

Vegetables

• green beans – whole, cut or French style (which I seldom use)
• corn – whole kernel and creamed varieties
• peas – OMG! Get Le Seur in the silver can!
• other – including lima and other beans, carrots, etc.

Tomatoes

• diced
• whole
• sauce
• paste
• Rotell (or similar) Tomatoes with green chilis (great for quick salsas)

Broth (and stock)

• chicken
• beef
• vegetable

Dry Cereals/Grains

• oatmeal
• cream of Wheat
• grits
• polenta

Baking Needs

Baker’s chocolate

Baking powder

Baking soda

Flour (all-purpose)

Pancake mix – such as Bisquick or Krust-eaze

Chocolate chips

Cocoa powder

Shortening

Other

Sugar

Vinegar

Milk and/or Half and half

This is my list so far. As I mentioned earlier, your list may be a bit different. That’s OK, as long as you stock your pantry with the things you will need to prepare a variety of recipes without warning.

One way to work through the list is to add a certain number of items, or a certain dollar amount, to each shopping day. Get everything on your “normal” list, then add some items to your pantry. If you do this regularly, you’ll have a full pantry more quickly than you think.

One final thought – if you haven’t done so already, it’s a good idea to organize your kitchen so that food is kept together in a single area (or two, if you must). If you have food scattered throughout your shelves, it can be very difficult to know when you’re running out of something. So get it all together and organize it by type – dry goods together, veggies together… you get the idea.

Remember to have fun with this – it’s supposed to be fun! As always,

Play with your food!

Lane

Did you like this article? What else would you like to learn? Did I miss something that you think is important? Leave me a comment and tell me your thoughts! (And don’t forget to LIKE this post!) Share it using the tiles below.

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