I took my eldest daughter grocery shopping today. Her eyes got big when she saw me pile ten packages of pasta into the cart. “Mamma, why do we need all this pasta?!” First of all, it was on sale! Second, because our pasta stash was running low; knowing your pantry inventory is a part of being a successful cook and kitchen keeper.
I want to reintroduce you to your pantry, and your freezer; they are your secret weapon, your arsenal for whipping up an amazing wholesome meals and treats without a last minute, frantic run to the grocery store. It also gives you the power to invite friends over on the spot and serve something delicious. If my larders are properly stocked, I know I can make Sunday baked pasta, cookies in a pinch when a friend needs a pick me up, or defrost a whole chicken to roast for a dinner party. Below is the main core list of what I keep in my pantry and freezer at all times. Of course, tailor this to your family’s needs.
Peruse my pantry and freezer! Maybe something will catch your eye or will give you inspiration for your own!
A little note about my pantry: You may notice I stock limited processed food. As backyard homesteaders, we grow as much of our own food as possible and make almost everything from scratch. Your list may include jarred pre-made pasta sauce or other pantry items, and that’s absolutely perfect.
The Pantry:
Baking Items:
- Cocoa Powders (both Dutch process and regular)
- Spices (including cinnamon, cloves, nutmeg, etc.)
- Nut Butters
- Vanilla Extract
- Sugars (white, raw, and dark brown)
- Sprinkles! (Need I say more?)
- Chocolate chips and baking bars
- Flours (Begin with all purpose, bread, and white whole wheat flours as your core)
- Oats
- Honey
- Nuts
- Tahini
- Baking Powder
- Baking Soda
- Flaky Salts (Malden Salt and Fleur De Sal)
- Your favorite boxed brownie mix
- Instant espresso/coffee
Cooking Items:
- Oils (avocado oil and extra virgin olive oil)
- Vinegars (begin with apple cider, balsamic, and rice vinegars as your core)
- Tomato paste
- Canned Crushed Tomatoes
- Canned and dried beans (I stock chickpeas, black beans, and cannellini beans)
- Boxed Low Sodium Stocks (I love Imagine Low Sodium Broths)
- Pasta (keep both long and short cut pastas)
- Rice
- Legumes (especially red lentils)
- Grains (farro, barley, and bulger are a great way to start)
- Condiments (grainy mustard, mayo, salsa, jarred jalapenos, pickles, your favorite hot sauce, etc.)
- Dried Mushrooms
- Spices
- Olives
- Quality canned stuffed grape leaves (a lunch box life-saver for my family)
The Last Minute Entertainer
- Tea
- Coffee
- Pretzels
- Pita Chips
- Hot Cocoa Mix
- Fancy Crackers
- Dried Fruits
- Wine
- Fancy Chocolate Bars
- Good Quality Preserves
- Nuts (Perhaps some honey roasted or salted nuts.)
The Freezer:
- Fruits (pineapple, berries, etc.)
- Veggies (we keep edamame, broccoli, spinach, okra, corn, etc.)
- Your Summer harvest jars of sauce and jams/preserves
- Ready to bake homemade lasagna
- Homemade Soups and stocks
- Par Cooked Meatballs
- Cooked, pre portioned brownies
- Uncooked Proteins (Chicken, meat, fish)
- Frozen Lox (Trust me)
- Jars of Red and White Wine (See Notes)
- Frozen Phyllo dough
- Pita
- Loaf of bread
- Frozen Raw Cookies and Scones
Notes:
Frozen Wine: Take whatever you have leftover in the bottle… ¼ cup, ½ cup, even a full cup and put it in a freezer safe mason jar or Tupperware. Keep one jar for dry red and one jar for dry white. It doesn’t matter if the wines are slightly different as long as they are poured into the correct color wine jar. (I don’t advise freezing the sweet wines as they aren’t used for cooking). Since alcohol doesn’t freeze solid, you will end up with a slushy of sorts (yes.. I may have sampled it and it’s delicious). Voila! When cooking your favorite meal, whenever your pan is in need of quick deglazing, or that recipe calls for ¼ cup of wine…you have it!
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