Pantry Items & Staples to have on hand. The goal here is not to have industrial quantities, or enough to last through an apocalypse, but just enough variety to be able to throw an impromtpu delicious meal or dish together in a reasonable amount of time without having to run to the store. Quality over quantity always, organic whenever possible, and never feel inadequate for buying what you like, and within your budget. Our pantry isn't limited to the items, but they turnover quickly, are versatile across cuisine types and get supplemented with specialty ingredients.
Pantry:
- Hot sauces - Siracha, tabasco, Chipotle tabasco, Cholula, Monsteroid, Marie Sharps, etc. too many to list
- Asian Sauces & Vinegars: Gochu-jang (msg free), Thai Hot sweet & sour, Chinese Black Bean, Hoisan Sauce, Plum Sauce, Plum Vinegar, Rice Wine Vinegar, Mirin, Soy Sauce, Tamari Sauce, Braggs Liquid Aminos, Plum Vinegar, Sesame Oil, Chili Sesame Oil, Peanut Oil, tomato chutney, east india pickle, tamarind date chutney
- Ketchups: Maggi Hot & Sweet, Heinz
- Mustards - various. Open live in the fridge.
- Canned chiles - chipotle in adobo
- Canned beans (eden is BPA free): chickpeas, canneloni, kidney, black
- Dried beans and legumes - all kinds. Split red lentils, chick peas, green french, pigeon peas, black bengal gram, channa dal, black eye peas, kidneys, pintos, black, favas, etc.
- Pastas, various
- garlic, red onions, shallots (fresh not jarred)
- red and fingerling potatoes
- canned, dried or jarred tomatoes and pastes/sauces
- olives, peppers, capers, etc. various
- rices, various
- dried quinoas and grains, various
- chutneys, various
- baking supplies, misc.
- salad dressings
- I cut out the croutons, chips, crackers, etc. bc we are trying to lose weight.
- Marcona almonds.
- Sparkling water
- oils - various. Greek olive oil, italian olive oil, spanish olive oil, asian oils listed above, mustard oil, canola, safflower, almond, canola spray, olive spray, etc.
- vinegars - various. Champagne, asian listed above, balsamic, red wine, etc.
Equipment:
- Vitamix or blender
- Food Processor
- Graters
- Pressure cooker
Refrigerator/Freezer:
- Nuts: raw almonds, raw cashews, raw pumpkin seeds, raw pecans, raw walnuts, raw spanish peanuts, pine nuts
- Nut & seed butters: almond, peanut, tahini
- Fresh Herbs: cilantro and italian parsley. Lately thyme, basil, oregano and rosemary.
- Eggs
- unsalted butter, cream cheese
- Plain Greek Yogurt, sour cream, non fat milk, almond milk (make it)
- Pickled/fermented items (beets, onions, kim chi etc)
- Roasted items (beets, veggies, poblanos etc.)
- Yeast
- Open extracts like vanilla and almond
- Cheeses: goat, blue, parmesan, feta, shredded mex blend for the kiddo
- fake chorizo
- Salsas, various
- Chile sauces
- limes/lemons/grapefruit/orange
- Veggies - carrots, celery, cucumbers, peas, mushrooms, other seasonal.
- Condiments, olives, capers, pepperoncini, salad dressings, chile sauces etc.
- sprouted corn tortillas
- sprouted tofu
- cheap white wine for cooking
Counters:
- Fruit
- Raw Ginger
- Tomatoes - various kinds
Dried Spices live on a devoted hutch:
- Dried powdered/ground red chile along with whole chiles. Variety of new mexico red, ancho, thai red, guajillo, cayenne, chipotle,
- Cumin
- fenugreek
- nigella
- asfateida
- Coriander
- Oregano
- Poppy seeds
- Sesame Seeds
- Veggie bullion cubes
- gomasaio
- various salts
- various peppers
- cardamom
- cloves
- cinnamon
Cookbooks:
- Hot Sour Salty Sweet
- Lord Krishna's Cuisine & various Yamuna Devi cookbooks
- Bread Baker's Apprentice
- Tassajara Cookbook
- Cooks Illustrated (various)
- Bon Appetit (Various)
- Joy of Cooking (old and new)
- Deborah Madison books
- Various Vegan & vegetarian i.e. Veganomicon
- Moosewood
- Various Williams Sonoma
- Various CIA
- Tyler Florence Start Fresh
- too many to list
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