kitchen essentials

pantry storage spices galore fridge door

We’ve been asked what some of our must-have pantry staples are… Here’s a rundown of what I try to have in my kitchen arsenal with links for my favorite brands.

dry goods: flour, sugar (white & brown), baking soda, baking powder, Kosher salt, freshly ground black pepper, breadcrumbs (I pretty much only use Panko)
grains/rice: quinoa; white and/or brown rice (basmati is a pretty good all-round rice)
pasta: couscous (which is a type of pasta), a box or two of shape pasta (penne, rotini), noodles (spaghetti, linguini)

dry goods

canned: beans (kidney beans, black beans, cannellini, chickpeas); tomatoes (diced– I prefer fire-roasted); broth (chicken, beef, vegetable; low-sodium); tuna
vinegars: red wine, apple cider, rice wine (Asian), balsamic
oils: extra virgin olive, vegetable or canola, roasted sesame (stored in the fridge), can of non-stick spray

condiments and such

condiments & sauces: ketchup, good quality mayo, mustard (dijon, whole grain), honey, hot sauce (Tabasco, sriracha), soy sauce, Worcestershire sauce,  jarred marinara/pasta sauce (try to get one without high fructose corn syrup), barbecue sauce, plain Greek yogurt or sour cream
dried herbs and spices: to get the most bang for your buck, buy spice/herb blends like Italian Seasoning, Herbes de Provence, curry powder, chili powder, Old Bay (seafood); good individual spices include cumin (Mexican, Indian cooking), oregano (Italian, Mexican cooking), red pepper flakes, and nutmeg (any cream sauce or dark leafy green)
tools:  sharp knife (8″), large deep saute pan (10-12″/3-4 quart), pot big enough for soup (at least 4 quarts), oven-safe skillet (10-12″, cast-iron would be great), dutch oven (at least 5 quart), casserole dish (2 1/2-3 quart), half-sheet baking pans, aluminum foil, parchment paper or a silpat, food processor, cheese grater, tongs, whisk, spatulas, wooden spoons

favorite spices

fridge essentials: eggs, butter (un-salted), milk
produce: garlic, onions, lemons, limes
frozen: peas, corn, shrimp (preferably wild American)

This salad recipe is made of almost all pantry staples listed above and is so easy to put together. It works great as a side dish or as a salsa. Serve it at your next cook-out or bring it to a potluck– it’s sure to be a hit!

summer confetti

black bean and corn salad
printer-friendly recipe
adapted from: Rachael Ray
serves: 4

ingredients:
1- 14 ounce can black beans, rinsed and drained
1- 16 ounce bag frozen corn kernels, or kernels from 2-3 ears of grilled corn (2-3 cups)
1 small bell pepper, seeded and chopped, or 1/4 cup diced roasted red pepper
1/2 red onion, chopped or 1 bunch scallions, finely chopped
1 jalapeno, seeded and finely diced
1 1/2 teaspoons ground cumin
2 teaspoons Tabasco
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper to taste

directions:
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost (if using frozen) and flavors to combine, then toss and serve.

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This entry was posted in kitchen essentials, meatless monday, salad, vegan and tagged , , . Bookmark the permalink.

3 Responses to kitchen essentials

  1. it’s like looking into my own pantry! 🙂 don’t you love those OXO storage bins?

  2. Jessica says:

    The only thing I’d add is sea salt! Everything else looks like mine. I keep a lot of baking supplies, too, though. (brown sugar, confectioner’s sugar, cocoa powder, bittersweet baking squares).

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