In Part One of this series I talked about some basic tools that will help make your kitchen adventures easier and more enjoyable. Today is kind of an extension of that train of thought. I’m calling it “pantry essentials” even though not all of these items are in fact ‘pantry’ items. They’re ingredients I always have on hand: either I use them in the majority of things I make or it’s something I can quickly put together for those times I’m feeling lazy.
Before I jump in, I just want to mention that of course this list is not exhaustive. These are the things I find most useful to have on hand because of the way I cook. If you’re just getting into the habit of cooking at home this list will be a good place to start, but as you develop your own style you’ll very likely find that there are items that you will add or remove to suit your own tastes. And of course, the cuisine you prefer to cook will affect what you need to keep on hand: Indian will require a different ingredient set than French, etc. A lot of the basics on this list, though, will remain the same.
Dry & Canned Goods
These are the the things you would traditionally keep in an actual pantry, non-refrigerated items that will keep for quite a while on a cool dark shelf.
- all purpose flour
- plain cornmeal
- baking powder
- baking soda
- sugar
- oatmeal
- rice
- pasta
- beans (canned or dried)
- canned tomatoes (diced, crushed, whatever your preference)
- canned tomato paste
- bouillon (cubes or the kind in a jar)
By keeping all purpose flour instead of self-rising flour, you’ll be able to save yourself some shelf space. If a recipe calls for self-rising flour, just add 1.5 teaspoons of baking powder and 0.5 teaspoons of salt to a cup of all-purpose flour. Mix together well with a sifter or a whisk.
Also, the canned vs. dried bean debate will rage on regardless of which you chose to buy. Canned beans are usually easier (though not always), but can be more expensive and higher in sodium (though again, not always). Dried beans aren’t hard to handle or cook, but if you’ve never cooked them before you might want to stick with canned beans for the time being.
Fresh & Refrigerated Food
These items have varying shelf life and, depending on what you buy and what you cook, may have to be replenished as often as every week or as rarely as once a month.
- onions
- garlic cloves
- potatoes
- bell peppers (aka sweet peppers)
- milk
- eggs
- butter
- frozen vegetables
The exact varieties you choose to keep on hand are going to depend on your personal preference. For instance, I prefer sweet onions (Vidalias when in season) for general cooking but red onions just for salads and salsas. So, when I’m buying onions I always get sweet onions and will add another variety if I’m planning on making something specific that week. Same goes for frozen vegetables: I always have a pound or two of corn, peas, mixed vegetables, and stir fry vegetables. If you prefer something else, then obviously that’s what you’re going to want to keep in stock. And for what it’s worth: I use frozen veggies instead of canned because they’re typically lower in sodium and have a fresher taste. They can also be easier to work with, something which I’ll discuss a little later in the series.
Spices, Condiments, & Oils
I know this section is disturbingly short, but that’s done with a purpose.
- salt
- pepper
- garlic powder
- onion powder
- cooking oil of choice
As with everything else, your preference is going to play a large role here. I use fine sea salt and fresh, coarsely ground black pepper for my every day cooking because I prefer the flavor, but some people don’t. Same goes for the oil: I personally use mild olive oil for everything (even baking), but you might want to use safflower, canola, soybean, etc.
Why is this list so short? Simple: me telling you what spices and condiments to buy is like you telling me what blue jeans to buy. It just doesn’t work. What you keep on hand will depend on your tastes, cooking style, and the cuisine you prefer. As you start to expand your cooking horizons you’ll try new recipes that tickle your fancy, and through that process you’ll start building your spice, oil, and condiment collection. If you’re just starting out, you’ll be able to do plenty with just these five items.
But What’s The Point?
By simply keeping these 25 items on hand, I can make the better part of a meal without really even having to think about it.
- Bready items: biscuits, corn bread, fritters, dumplings
- Side dishes: mashed potatoes, roasted potatoes, seasoned rice, steamed vegetables, polenta, beans
- Soups: vegetable soup, tomato soup, potato soup, multi-bean soup
- Breakfast and dessert: eggs, pancakes, oatmeal, rice pudding, muffins
Having this basic set of ingredients also puts me just a step or two from other easy meals. For example, canned tomatoes plus tomato paste, chopped onion, garlic, and bell pepper is a great starter base for either spaghetti sauce or chili. Or, make some rice and beans and add grilled chicken, salsa, and sour cream for fajita bowls. Make a stir fry with rice and mixed vegetables. Simply changing the seasonings allows you to make many different meals from the same initial set of ingredients.
I Can’t Keep Up With This!
Keeping a well-stocked pantry is a habit just like anything else: it takes time and practice. Once you have a list of items you want to always keep on hand your goal is simple: don’t run out. How to do that will depend on you.
One option is to post a list in your pantry (or on your fridge or counter) where you write down items that are running low. Another option works in the reverse: print a shopping list that has all your pantry items on it. Every time before you go shopping, cross of the items that are well stocked, and buy the rest. However you choose to keep up with your pantry, stick with that system for a couple of weeks in order for it to become a habit.
The next part of this series will cover some food preparation tips and tricks that make cooking at home a little less of a hassle.
Photo credit: meganpru