The Pantry - don't be scared
Its funny. No one ever told me how to set up my kitchen. It just sort of happened. Not all at once, but evolved over time.
Now be sure that no one expects you to instantly become a chef. But you can be chef-inspired. My pantry list requirements are pretty simple. Yours will grow according to YOU and your your families tastes.
There are always options! For instance mustard! Comes in flavours, powder, regular and seed. If you panic when the recipe calls for mustard powder and you just have a bottle... relax. Recipe calls for penne noodles and all you have are spiral? Don't run to the store! It all works out on the end. I have no fear of trying anything once or changing the recipe to
suit me and hope in time you will feel comfortable with your own substitutions.
So, if you are inspired to start cooking and want to join us.....
Its time to check your pantry supplies and the dates on your items. Be sure that resupplying your kitchen is not necessary right now. Grow into this. But the items on this list are basics I use REGULARLY. Shop smart! For example if you do not use honey, nor know ALL that much about quality, having the tiny bear of honey from Dollar Tree on your shelf just in case is fine. If you however are a connoisseur of bee products what you store may be different. Store things well. Do not waste money. Air tight containers of baking soda will last much better than the open box on the shelf.
From time to time, you will notice in recipe contributions specific notes about quality. For example I know, having made curry dishes for years, dollar store curry stinks. Not much flavour. So if you are going to share a recipe, and know a tip please include it. Post should also have a photo, preferably of the dish YOU made not the internet. Would love to hear back how many items are actually IN your pantry as we start.
Basics Baking:
flour
cinnamon
baking soda
baking powder
sugar (and or equivalent)
brown sugar
oatmeal
canned milk
vanilla
honey
dried fruit (raisins, currants, apricots)
nuts
chocolate chips
coconut
Basics Spices:
beef boullion
chicken boullion
salt (regular and rock salt)
pepper
Italian seasoning
garlic minced or powder (not salt)
dehydrated onions or onion powder
vinegar(s)
powdered cheese sauce
Basics Refrigerator:
frozen vegetables (corn, peas, carrots)
milk
butter
margarine
eggs or substitution
cheese
ketchup
mustard (regular or Dijon)
soy and or worchestshire
parmesan 9non dairy, powdered or fresh)
mayo or whipped dressing
Basics Stock:
corn starch
vegetable (or sunflower or canola) oil or olive oil
assorted pastas
egg noodles
rice (not uncle bens)
potatoes
onions
spaghetti sauce
tomato paste
diced tomatoes
tomato juice or V8
pancake syrup
coffee
tea
bread crumbs
crackers (soda and rice)
peanut butter
jam
canned tuna or salmon
plain Lays potato chips
corn flakes
Basics Drawer:
parchment paper
saran wrap
Ziploc bags
foil containers with lids
food storage For 2 and for 4
food storage for soups
muffin wrappers
How did you do????
Now be sure that no one expects you to instantly become a chef. But you can be chef-inspired. My pantry list requirements are pretty simple. Yours will grow according to YOU and your your families tastes.
There are always options! For instance mustard! Comes in flavours, powder, regular and seed. If you panic when the recipe calls for mustard powder and you just have a bottle... relax. Recipe calls for penne noodles and all you have are spiral? Don't run to the store! It all works out on the end. I have no fear of trying anything once or changing the recipe to
suit me and hope in time you will feel comfortable with your own substitutions.
So, if you are inspired to start cooking and want to join us.....
Its time to check your pantry supplies and the dates on your items. Be sure that resupplying your kitchen is not necessary right now. Grow into this. But the items on this list are basics I use REGULARLY. Shop smart! For example if you do not use honey, nor know ALL that much about quality, having the tiny bear of honey from Dollar Tree on your shelf just in case is fine. If you however are a connoisseur of bee products what you store may be different. Store things well. Do not waste money. Air tight containers of baking soda will last much better than the open box on the shelf.
From time to time, you will notice in recipe contributions specific notes about quality. For example I know, having made curry dishes for years, dollar store curry stinks. Not much flavour. So if you are going to share a recipe, and know a tip please include it. Post should also have a photo, preferably of the dish YOU made not the internet. Would love to hear back how many items are actually IN your pantry as we start.
Basics Baking:
flour
cinnamon
baking soda
baking powder
sugar (and or equivalent)
brown sugar
oatmeal
canned milk
vanilla
honey
dried fruit (raisins, currants, apricots)
nuts
chocolate chips
coconut
Basics Spices:
beef boullion
chicken boullion
salt (regular and rock salt)
pepper
Italian seasoning
garlic minced or powder (not salt)
dehydrated onions or onion powder
vinegar(s)
powdered cheese sauce
Basics Refrigerator:
frozen vegetables (corn, peas, carrots)
milk
butter
margarine
eggs or substitution
cheese
ketchup
mustard (regular or Dijon)
soy and or worchestshire
parmesan 9non dairy, powdered or fresh)
mayo or whipped dressing
Basics Stock:
corn starch
vegetable (or sunflower or canola) oil or olive oil
assorted pastas
egg noodles
rice (not uncle bens)
potatoes
onions
spaghetti sauce
tomato paste
diced tomatoes
tomato juice or V8
pancake syrup
coffee
tea
bread crumbs
crackers (soda and rice)
peanut butter
jam
canned tuna or salmon
plain Lays potato chips
corn flakes
Basics Drawer:
parchment paper
saran wrap
Ziploc bags
foil containers with lids
food storage For 2 and for 4
food storage for soups
muffin wrappers
How did you do????
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