What’s in my pantry….

These are ingredients I like to keep in my pantry, freezer, and fridge – not that they are always stocked as such!

Pantry:

  • whole-wheat spaghetti and penne or spiralli
  • dried lentils, preferably Le Puy
  • canned cannelini beans
  • canned tuna, packed in water (flakiness depends on the use)
  • brown and black rice
  • wheat berries or some other interesting grain
  • all-purpose, whole wheat, and cake flours
  • light and dark brown sugars
  • white and powdered sugars
  • molasses
  • unsweetened and bittersweet chocolate squares (nix the latter – I buy as I need it so I don’t eat it!)
  • panko and bread crumbs, either plain or Italian-seasoned
  • pancake mix (in a pinch!)
  • yeast packets
  • crystallized ginger, dried prunes and figs/cranberries/cherries
  • almonds, unroasted or tamari roasted
  • peanut butter, natural or at least no-sugar added

Spices:

  • herbes de provence
  • oregano, basil, and bay leaves
  • thyme, rosemary, and ground sage
  • fennel seeds
  • celery, iodized, and kosher salts
  • garlic and onion powders
  • Montreal steak seasoning
  • curry powder, both Madras and yellow
  • saffron threads
  • red pepper flakes, cayenne pepper, chili powder, and chipotle chili powder
  • paprika, Hungarian and Spanish
  • cumin and turmeric
  • coriander
  • vanilla, almond, and peppermint extracts
  • baking powder and soda
  • instant espresso powder
  • Dutch-processed, natural, and dark chocolate cocoa powders
  • vanilla beans and cinnamon sticks
  • orange and lemon oils
  • ground ginger, cloves, cinnamon, mace, cardamom, nutmeg, and cinnamon
  • white, apple cider, and balsamic vinegars (red and white)
  • safflower and olive oils (preferably mild-flavored extra virgin from Spain or Greece)
  • PAM
  • honey, orange blossom preferably
  • chili flavored and rosemary-garlic flavored extra virgin olive oils

Fridge:

  • regular Tobasco and chipotle Tobasco sauce
  • Wostershire, terriyaki, and soy sauces
  • Dijon, whole-grain, and chipotle natural mustards
  • maple syrup, grade A (can’t find Grade B around here!)
  • ketchup and mayonaise, full fat
  • eggs, large and organic when I can afford it
  • organic skim milk, reduced-fat buttermilk, and half-and-half
  • Plugra or French-style unsalted and salted butters (for straight eating)
  • unsalted butter, European-style, for baking
  • pesto sauce
  • parmesan cheese (must always be present! other cheeses rotate in and out as needed, like Meunster, mozzarella, Brie, cheddar, goat cheese, feta, etc.)
  • kalamata olives
  • jam, preferably mom’s homemade tomato, peach, or strawberry, plus some kind of cherry
  • scallions
  • carrots, celery, leeks, and fennel
  • spinach and arugula
  • whole-wheat tortillas

Freezer:

  • ice cubes
  • dried cranberries and/or cherries
  • pecans and/or walnuts
  • phyllo dough and/or puff pastry
  • peas, green beans, and corn
  • chicken breasts
  • 4-oz portions of salmon and tilapia
  • emergency cookies (preferably homemade!)
  • leftovers for another day’s lunch or dinner
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