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

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

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.

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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