My Well-Stocked Pantry

As I write this, the news is flooded with talk of the big winter blizzard slamming the northeast, and photos of empty grocery shelves, because of panicked people stocking up on bread and milk.  Really? Hint:  One can live without bread or milk.  But should you want either without making a run to the grocery store, I have an answer for that.  

One of the things I'm most good at is not going to the grocery store and still making a wonderful meal.  Why is that?  Back-up, baby, back-up.  If you have a well-stocked pantry, you're all set.  In this post, I'm going to go over what you can stock your pantry with in order to always be ready when you have guests that drop by and stay for dinner or for that big winter storm.

If at all possible, it is best to have your pantry located in a cool dry place.  My pantry shelves are located in my basement, similar to this photo:

Here is the list of what you should have on hand for pantry items (preferably organic) that will enable you to serve a nutritious breakfast, lunch, or dinner to your family or guests:

Oils (preferably cold pressed) 
Many times, oil can be used in place of butter, for those times when there is no butter.

- Olive oil (extra virgin would be nice)
- Plus one other oil, choose: Sunflower, Grapeseed, Safflower, or Canola


Spices & Dried Herbs 
Here are some basics spices and herbs.  There are so many wonderful ones, but you can add to this list as you come across recipes that require something else.

- Salt (I use Himalayan Pink and Light Grey Celtic, and mix them,  because of their healthy trace minerals.)
- Black Pepper (I mostly use a peppercorn medley that I get in bulk at my local Italian grocery store in a quality pepper grinder.  But I also keep ground black pepper on hand.)
- Cinnamon
- Nutmeg
- Dry Mustard
- Crushed Red Pepper
- Chili Powder
- Ground Cumin
- Turmeric
- Ground Ginger
- Dill Weed
- Basil
- Oregano
- Rosemary
- Thyme
- Paprika (I love sweet smoked.)

I also keep fresh chopped herbs (Italian Parsley, Cilantro, Basil) from my garden in ziplock bags in the freezer.


Vinegars
Hint:  When a recipe calls for red wine vinegar, I just add a tablespoon or two of whatever dry red (cabernet, merlot, pinot noir, chianti) I have opened to some ACV.
- Apple Cider Vinegar (ACV) (organic, with the "mother," extremely beneficial health-wise, great remedy for many ailments)
- Balsamic Vinegar


Beans & Legumes
A note about beans.  This is a basic listing of beans, but there are many more that you could have on hand.  I buy mine dry because dry beans are much less expensive AND the fiber and protein content is higher than in canned beans, therefore healthier.  I cook a pound of dry beans at one time, then store the cooked beans in one and a half (1.5) cup portions in the freezer.  This method of freezing cooked beans makes them just as quick as canned beans for a fraction of the price.  And get this:  If you add a thumb-size piece of dried kombu (a sea vegetable) to the simmering water, you will decrease their gaseousness, tenderize them, and provide some added calcium, iron, B-vitamins, and trace minerals. 
- Great Northern or any white bean
- Kidney or Pinto 
- Black-Eyed Peas
- Black Beans
- Garbanzo (chick peas)
- Split Peas
- Lentils

Grains
I store these in mason jars.

- Barley
- Bulgur
- Quinoa
- Farro
- Rice: brown, white, arborio, basmati, wild

Canned & Jarred Goods
- Canned Whole Tomatoes (Whole tomatoes can be diced, crush, or pureed, if need be.  This is my first year using my own homegrown canned tomatoes, which taste better and saved me money compared to the best sale price on canned store-bought.  Two bushels yielded me 40 jars, plus a few fresh tomatoes leftover, which I used to make a some homemade marinara, some fresh salsa, and a spicy tomato soup.)
- Tomato Paste, small cans and also in a tube
- Canned Tuna
- Capers
- Sun-Dried Tomatoes
- Artichoke Hearts
- Vegetables (Although I prefer fresh, canned are good to have on hand in a pinch.  I keep these canned veggies in my pantry: corn, peas, green beans, beets, sauerkraut)
- Raw Honey
- Maple Syrup
- Mayonnaise, or you could make your own
- Mustard, Dijon, spicy brown, etc.
- Vanilla Extract
- Chocolate syrup, but I make my own because mine doesn't contain high fructose corn syrup and it only has 4 ingredients.

Dried Goods 
I store most of these items in my cool basement in mason jars.

- Dried Fruits, such as raisins, cranberries, banana chips
- Nuts, raw and/or dry roasted, such as almonds, cashews, walnuts, pine nuts, pecans
- Seeds: flax, pumpkin, sunflower, sesame, chia
- Unbleached All-Purpose White Flour
- Whole Wheat Flour
- Cornmeal
- Oatmeal (rolled and steel-cut)
- Bread Crumbs (I get a large bag from my local bakery for only $1.29. Their breads are amazing, so what could be better than their fresh bread crumbs at such a fantastic price?!?!)
- Baking Powder
- Baking Soda
- Coffee, beans or ground
- Tea, loose or in tea bags, black/oolong/green, etc.
- I make my own vegetable, chicken, and beef (bone) broth and store it in the freezer, but have on hand: a good vegetable broth powder or an all-natural vegetable bouillon cube.
- All-Natural Nut Butters: Peanut, Almond, Cashew, Tahini
- Cocoa
- Tamari Sauce (much healthier than soy sauce)
- Worcestershire Sauce
- Hot Sauce, but you can make your own from scratch
- Pasta, all shapes and sizes: acini de pepe, angel hair, penne, etc.
- Sugar, preferably unrefined such as sucanat
- Brown Sugar
- Active Dry Yeast (Hey, if you really need bread, make it! Here is a great No-Knead Artisan Bread Recipe.


Shelf-Stable Milks
Believe it or not, cow's milk is for baby cows.  So, if you happen to run out of milk, may I suggest you have these boxed UNSWEETENED milks, that don't need refrigeration, on hand for your next recipe or glass of chocolate milk.  There is no taste difference in a recipe; and you'll barely notice the difference in your favorite cereal or chocolate milk:

- Soymilk
- Almond Milk
- Coconut Milk
- Hemp Milk
- Rice Milk
- Evaporated Milk
- Sweetened Condensed Milk
- I've also recently discovered this shelf-stable heavy cream
- And if you really can't live without half & half in your coffee, these are shelf-stable.

Vegetables (no refrigeration needed)
onions
garlic
potatoes
sweet potatoes


And just to round it out, put these basics on your weekly grocery list so that you'll always have them on-hand:

 

Carrots, celery, greens (such as romaine, escarole, arugula, chard, collards), eggs. (My eggs come from my backyard hens.)

Where is the meat?  I love meat.  But I don't actually need it.  If you need meat, then you will have to have it on hand in your freezer.  I tend to keep venison (obtained from the hunters in my life), and other meats I'm able to buy at a good price in my freezer.  If I don't like the price, I refuse to buy it.  There are canned meats out there.  But I'm not that dependent on meat to do that, unless I choose to can and preserve my own.

So, these are my basic pantry items.  I have always been prepared for most any meal without running to the store with the above items I've listed.  You don't have to obtain them all at once, if money is a factor.  But work towards having these items in your pantry.  In my next post, I will give you some recipes, using the pantry foods from this post.

In the meantime, challenge yourself.  How long can you go without running to the store and still make a fantastic meal?  Try it!  It's fun, and the challenge has some delicious results when you're forced to be creative.

Until next time, have a wonderful time in your well-stocked kitchen.