Out of all of the inquiries I get, the two questions I am asked most frequently are: "What can I do to get a meal on the table quickly during the week?" and "Do you have any tips or tricks for making entertaining easier?" While those questions don't seem related, the answer to both of them is really the same - - a well stocked pantry!
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| A peek into one of my cupboards reveals the pantry essentials. |
My list of pantry essentials is listed below. Don't be scared by how long the list is. These are items I have found most useful for the dishes I cook frequently and use to entertain, but you do not have to purchase everything on the list to have a useful pantry.
By starting with these key ingredients, homemade dressings, marinades and sauces take the guessing game out of quick weeknight dinners. Fun snacks and impressive dishes for entertaining come together quickly and easily. You can create flavorful dips, different varieties of homemade hummus, spreads for crackers or even toppings for crostini by tapping into your pantry's resources. Quick cookies, breads and desserts are easy to whip together if you have the basics on hand. At the bottom of this post I have included a couple of easy recipes you can create with the ingredients from a stocked pantry. There are so many more! I'd love to hear about your pantry go-to recipes too!
In addition to the pantry list and recipes, I wanted to share a few tips as well:
- Go through and purge items at least twice a year to remove things that are expired or that you didn't use. Donate any food that isn't perishable or expired. One fun way to remember to do this is to have it coincide with each time you change your clock for Day Light Savings. Change the batteries in your smoke alarms and check your pantry so you are ready for Food Emergencies!
- Buy spices and herbs in small quantities so they retain the best flavor. Having 35 containers of spices you don't remember buying and never use is the surest way to get overwhelmed. Most dishes can be made with just a few basics; so keep it simple.
- Only stock what you use, not what I suggest should be there or any list declares as "essential". What I have listed here is what I find useful, but it isn't an absolute. If you can't stand artichokes or you don't like seafood then you obviously don't need to have them on hand.
- Resist buying pre-packaged foods if you can have their components on hand. Some examples of this include taco seasoning packets and pancake mix. You can customize these according to your tastes and avoid unnecessary additives by making your own at home when you need them.
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| I use these clear containers to save room in my cupboards and so I can see when supplies are running low. Pastas, rices and corn meal stay fresh and easy to use. |
If you want to take the standard list one step further, consider adding some of these other items I have found to be really useful. While they certainly aren't "basics", I still like to think of them as my pantry staples. Things like Nutella, agave, flour tortillas, and dry brine mixes are four ingredients I use quite often. For the freezer, consider stocking frozen berries for quick smoothies or easy toppings for waffles and pancakes. Pre-made pie crusts make quick work of a tart or breakfast quiche when you are short on time.
At the end of the day the most important thing to remember is that your pantry should be working for you, not the other way around. Keep adding and subtracting items until you find the balance that works for you and your family. Having a well stocked pantry will make cooking and entertaining a much more enjoyable experience.
PANTRY BASICS
If you'd like a one page pdf document of this list to print out, email me at framework1005@gmail.com
Condiments
- Ketchup
- BBQ Sauce
- Mayo
- Yellow, Dijon & Whole Grain Mustard
- Capers
- Honey
- Maple Syrup
- Preserves
- Worcestershire
- Peanut Butter
- Sriracha / Hot Sauce
- Soy Sauce
- Curry Paste
- Pickles / Cornichon
- Tomato Paste
- Anchovy Paste
- Fish Sauce
- Sun-Dried Tomatoes
- Tahini Paste
- Roasted Red Peppers
Oil & Vinegar
- Extra Virgin Olive Oil
- Canola / Vegetable Oil
- Peanut Oil
- Red & White Wine Vinegar
- Apple Cider Vinegar
- Balsamic Vinegar
- Champagne Vinegar
- White Distilled Vinegar
Herbs & Spices
- Kosher Salt
- Sea Salt (Maldon)
- Whole Peppercorns
- Herb de Provence
- Cumin
- Bay Leaves
- Red Pepper Flake
- Cayenne
- Cinnamon
- Chili Powder
- Old Bay
- Garlic Powder
- Italian Seasoning
- Dried Oregano
- Dried Thyme
- Paprika / Smoked
Nuts & Seeds
- Walnuts
- Pecans
- Pine Nuts
- Pistachios
- Sunflower seeds
Canned Goods
- Cannellini Beans
- Chickpeas (Garbanzo Beans)
- Black Beans
- Diced Tomatoes
- Whole Peeled Tomatoes
- Tomato Sauce
- Marinara Sauce
- Diced Green Chilies
- Coconut Milk
Baking
- All Purpose Flour
- Whole Wheat Flour
- Granulated Sugar
- Powdered Sugar
- Cocoa Powder
- Chocolate Chips
- Vanilla Extract
- Brown Sugar
- Baking Soda
- Baking Powder
- Corn Starch
- Yeast
Freezer
- Corn
- Peas
- Edamame
- Spinach
- Artichoke Hearts
- Tortellini or Ravioli
- Puff Pastry
- Proteins/Meats
- Shrimp/Scallops/Fish
Pasta, Rice & Grains
- Cornmeal
- Dried Pasta
- Arborio Rice
- White or Wild Rice
- Couscous
- Bread Crumbs (plain and Panko)
Miscellaneous
- Wine (Red & White)
- Chicken, Beef & Vegetable Stock
- Lemon
- Onions
- Garlic
- Potatoes
Some Pantry Basics Recipe Ideas
Hummus
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| Simple ingredients come together resulting in a delicious, homemade hummus |
This is a pantry basics champion! With all of the items within reach in your pantry you can flavor it however you like and try different varieties. The basic recipe can be found in my From Scratch - - Hummus! entry. Add in roasted red peppers, spinach, artichokes…whatever you feel like. Your friends will be impressed and your taste buds will thank you.
White Bean, Caper and Tomato Sauce
This is a variation of a recipe I first found on Epicurious.com and was one of the first recipes I really started to tweak and make my own. I'm not sure I've ever made it exactly the same way twice, but at the end of the day, that is the point! I usually serve this over baked tilapia, but it is delicious over any mild fish, pork chops, or even on pasta. And best of all, everything you need is found right in your pantry! You can add in other things if you have them on hand; I sometimes add fresh herbs or diced mushrooms, but it is delicious as written. I crumble goat cheese on top (yes on fish!) if I have that in the fridge too.
2 - 3 Tbsp Extra Virgin Olive Oil
1/2 tsp Red Pepper Flake (leave this out if you don't want it spicy)
1 clove garlic minced
1 tsp Italian seasoning or Herb de Provence
1 1/2 Tbsp capers (drained)
1 can diced tomatoes (drained)
1 can cannellini beans (drained and rinsed)
1 tsp black pepper
Salt to taste
Add the oil to the pan with the red pepper flake, garlic and herbs and heat slowly over medium heat. Add in the capers and tomatoes -- be careful because the brine from the capers will pop and splash a bit in the olive oil - - and cook for a few minutes. Add in the beans and black pepper and stir until everything is coated well in the sauce and heated through. Because the capers are salty, I usually taste the sauce to see if I need to add more. Spoon over top of fish and serve. The whole sauce takes like 5 minutes start to finish and is soooo tasty! Go pantry go!
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