pantry question for any and all

[BeckyM]

Seth,

Here are some of the things I try to ALWAYS have on hand, so I can make quick dinners & treats without having to always go out for ingredients.

- an assortment of dry pasta
- jars of pasta sauce
- canned chopped tomatoes
- canned black beans
- salsa
- rice (I usually do brown rice)
- couscous
- cooking wine
- vegetable oil (olive oil & canola oil)
- balsamic vinegar
- dried fruit (apples, cranberries, raisins, etc.)
- garlic
- spices such as oregano, basil, thyme, cumin, rosemary, cinnamon, nutmeg, cloves
- of course salt & pepper
- vanilla
- chocolate chips (very important!)
- flour
- sugar (granulated & powdered)
- baking powder & baking soda
- Crisco shortening
- butter
- cream cheese
- milk
- oatmeal (instant and regular)
- soy sauce
- ground turkey (in the freezer)
- chicken breasts (in the freezer)
- flour tortillas
- chicken broth (canned)
- garbanzo beans (also known as chickpeas)

Those are the main things I can think of right now. Of course there are others things I keep on hand, but I think those are some of the basics. It also depends on what type of food you like best. If you're into Mexican, you may want to always have diced green chiles on hand, or if you like stir-fry, ginger is a good staple to have on hand.

Good luck setting up your apartment! I remember how much fun I had doing that!

[cindyluwho]

It does depend alot on what you like to cook and eat, but here's some of what I always have on hand in my pantry. I'm a vegetarian though (ovo-lacto) so I imagine there might be some spices or sauces or something that you might want to keep on hand if you eat meat.

flour (white and whole-wheat)
sugar (granulated, powdered, and brown)
baking powder
baking soda
cream of tartar
vanilla extract
almond extract
salt and pepper
spices and herbs (cinnamon, nutmeg, cloves, ginger, oregano, thyme, rosemary, curry powder, turmeric, cumin, herbes de provence, etc)
chocolate chips
dried fruit (cranberries, apricots, etc)
crystallized ginger for baking
nuts (walnuts and almonds for baking)
canned pumpkin (many uses!)
canned creamed corn (to put in cornbread)
canned beans (cannelini, chickpeas)
canned soup
canned pasta sauce
canned vegetable broth
oatmeal
cornmeal
assortment of cereals
instant couscous
rice (arborio and basmati)
quinoa (my latest permanent addition to the pantry--it's great stuff!)
pasta
macaroni and cheese
olive oil (a cheaper bottle for cooking, a more fruity expensive bottle for drizzling on top of stuff)
balsamic vinegar
red and white wine for cooking
assorted flavored liqueurs for baking
large assortment of tea
cocoa
onions

In the fridge, I always have milk, butter, eggs, parmesan cheese, yeast for making bread, peanut butter and jam, chopped garlic in a bottle, and maple syrup.

In the freezer, I have a container of pesto I made in the summer that I can just spoon some pesto out of onto pasta when I'm in a hurry, also frozen broccoli which goes really well with mac and cheese when I'm feeling lazy, homemade muffins to microwave for a quick snack.

Hope that helps!

Cindy

[SETH885315]

wow, just a few hours and already 4 replies! that was great, and thanks for the link. you guys were right that i have to pay attention to what i like and stock some of those things, but there were some great suggestions for basics there that were really what i was looking for to get me started. i guess i feel a little overwhelmed by the selection in a grocery store and i always leave forgetting to get some of the stuff i wanted to buy. kind of like shopping at a music store... my mind just goes blank looking at all the shelves full of stuff. http://www.cookinglight.com/bbs/smile.gif

and to anyone else who reads this, keep posting if you have some good ideas... i'll keep checing back because i know i'll be missing something!

seth.

[Laura]

The list is pretty complete. In addition to what other people have listed, cornstarch, soy sauce, dark sesame oil, hot chili oil, whole wheat tortillas, green chiles, refried beans, walnuts, lowfat peanut butter, and feta cheese (although you don't want to leave that in your pantry http://www.cookinglight.com/bbs/biggrin.gif)m I'll post more if I think about something else. Don't worry, you don't need to buy all this at once. Slowly stock up on the things you think you will use the most and then add to it; otherwise you will blow your entire monthly grocery visit the first week.

[L.Rose]

I agree with Laura-- don't worry about getting Everything right away. I started cooking a little bit over a year ago, and during the first two months, it seemed like I had to get 3 or 4 different kinds of herbs every time I went to the grocery store (my husband was not pleased). But after a few months at it, my grocery list suddenly got smaller.

That reminds me-- if you don't want to spend a million dollars on herbs and seasonings, I would advise against getting them at the supermarket (where a bottle of cumin is anywhere from $6-$10). Cost Plus carries a wide variety of herbs and seasonings for half or even less than half the price of most of the bottled varieties you'll find at the grocery store (their cumin is either $1 or $2, I think). The stuff comes in plastic bags instead of jars, but you can also buy containers there for $1-$2; I only wish I had known about this last year.

If there isn't a Cost Plus where you live, you can get a good deal at that Penzey's site (http://www.penzeys.com) everyone's always raving about...

[This message has been edited by L.Rose (edited 02-01-2001).]

[This message has been edited by L.Rose (edited 02-01-2001).]

[kwormann]

Cant think of much to add except we ALWAYS have canned tuna for quick lunches and, being a Mexican and SOuthwest fanatic, I always have mexican oregano and cumin!!!!

Happy cooking!

Kim

[LGBurns]

Wow! These lists are really complete -- in fact, I feel like my own pantry is inadequate in comparison to a lot of yours. However, I did think of a couple things that I have on hand that haven't been mentioned, probably because I tend to cook more vegetarian and Asian-style than Mexican-style:

rice wine vinegar
Thai curry paste (red or green)
Tofu
sesame seeds
dijon mustard
light coconut milk
lowfat evaporated milk
lowfat cheese (I buy Kraft 2%)
Neufchatel cheese (this is sometimes called "1/3 less fat cream cheese")
chili powder
plain lo-fat or non-fat yogurt

Also, these aren't necessarily things to cook with but things I keep on hand when I want to make a quick meal:

frozen ravioli
garden burgers and/or boca burgers
frozen vegetables

Obviously, some of these things aren't pantry items but they all are things I try to always have on hand.

Finally, I wanted to recommend a great book -- Jane Brody's Good Food Book. She has an entire section on setting up a kitchen to cook healthy. The book also includes a section on fruits and vegetables, including their nutritional value, how to choose the freshest ones, when they're in season, etc. I was given this book when I first started to cook, and I use it constantly. In fact, mine is completely falling apart and needs to be replaced.

Good luck! Let us know how it goes!

[SETH885315]

hi, my name's seth and i have what's going to seem like an incredible question to those of you who cook, so i want to preface it by saying that i am just now learning to cook myself, after just moving away from home and into an apartment near my campus.
that said, my question is this: what exactly do you/ should you/ can you store in a pantry to make everyday cooking easier? what exactly is in a well-stocked pantry? thanks for the info.
seth.

[lorilei]

Having just moved -- and finally gotten my pantry RE-stocked, I can offer the following suggestions.

#1: Some of this depends on what YOU like to cook. A fan of Mexican foods/cooking styles is going to have different things in his/her pantry than someone who enjoys Mediterranean cooking/techniques

#2: Keep track of what you tend to buy most often -- this will give you a good idea of your own style/needs. Take note of things that seem to sit around for a long time. You probably don't need to buy them regularly.

My own pantry is ALWAYS stocked with the following:

Canned tomatoes
Olive oil
Balsamic vinegar
Chicken stock
Enchilada sauce
Salsa
Beans
Rice
Pasta of all sorts
Couscous
Flour
Sugar
Oatmeal
Baking chocolate

I don't want to overwhelm you -- these are just the basics. Hope they help you http://www.cookinglight.com/bbs/smile.gif

[lindrusso]

Lorilei asked CL members a while back what they liked to keep on hand - here's the link - it might be helpful to you:
http://www.cookinglight.com/bbs/Forum1/HTML/000947.html

[cindyluwho]

Just to add to what L. Rose said...if your supermarket has an international section, I've noticed that sometimes the herbs and spices that are in plastic bags in the international section of the grocery store I shop at are much cheaper than the ones in the little jars in the baking section. Also, if you like spices like cumin, tumeric, curry powder, red chili pepper, garam masala, etc, you might check to see if you have an Indian grocery store nearby, or an Indian restaurant that will sell you spices. For the same price that I'd pay for one of those tiny little jars of spices, I can get like a quart of the same thing at the Indian store. For Chinese/Asian condiments and spices, like soy sauce and hot chili oil and sesame oil and other such stuff, it is definitely cheaper to go to a Chinese/Asian supermarket too. I don't know if you live in a metropolitan area where you have access to such stores, but they're lots of fun to shop in too.

Cindy http://www.cookinglight.com/bbs/smile.gif

[JLS]

Since everyone is different, you will have to track your own habits and preferences.

I usually have Olive oil, coffee, tea, pasta, vanilla, some soup, balsamic vinegar, oregano, basel and other assorted spices, sugar, p-butter, jelly and flour.

I try not to keep choc chips because they tempt me to either eat them or make cookies.

[sushibones]

Since there are already very comprehensive lists of items that could fill a well-supplied panty, I will offer a different viewpoint. My suggestion would be to find a basic cookbook and look for easy recipes that you would like to try, then go buy what you need to make the recipe. Repeat as necessary. That way you are not trying to buy everything at once, and if you choose simple recipes that look good, you are already buying what appeals to you. You are also not starting off with a variety of seasonings and other items that you then have to figure out how to use. You will gradually find what you like to cook and feel more confident about what you want to buy on a regular basis. Whether you plan a week of meals or only a couple of new recipes, you are exploring the possibilities and expanding your knowledge of cooking and the enjoyment of trying a variety of tastes. It really does matter what your own tastes and style of cooking are, and you are still in the beginning stages of finding that out for yourself.

When I was first out of college and didn't have a job for a month (and consequently very little money), I would budget to purchase a new food item and/or a new piece of kitchen equipment (something big like a strainer or a vegetable peeler) each week. I didn't really know then how much I liked to cook, but I invited friends over for meals and gradually increased my repertoire (and the contents of my cabinets). The two cookbooks I think I used the most were "Saucepans and the Single Girl," and Betty Crockers "Cooking for Two." Pretty basic stuff, but it gave me a chance to try something new and find out what I liked to cook. My tastes now are very different than they were when I first started to cook, but the adventure of cooking has remained as exciting as it was when I was just beginning.

Good luck and Bon Appetit (or should that be Cooking Light?)

[kwormann]

If you are a new cook and need basics, there is a cute book called "Where is Mom now that I need her?"

There is a sister book for the repair-impared called "WHere is Dad now that I need him?"


They offer info for the person leaving the nest for the first time.

Kim

[RobinC]

What a great question. Although I have been living with my DB (Darling Boyfriend http://www.cookinglight.com/bbs/biggrin.gif)for 2 years now and took over the kitchen as my domain, I read over the lists posted above and made a mental check list of what my pantry might be lacking.

My DB owned only one cookbook when I came along with my bookcase full. His one cookbook is called Dad's Own Cookbook. It gives some basic, yet very helpful cooking theory. Included along with every recipe, right after the list of ingredients, is a list of equipment required. My DB would would go out an buy the requied equipment along with the ingredients. After I entered into the picture and took him on a few shopping adventures to Linens and Things http://www.cookinglight.com/bbs/biggrin.gif, the kitchen became workabe and "cookable."

Because the pantry question has been so well addressed, let me start the kitchen utensil, (or implements of creation and destruction as I like to call them) suggestions.

-Measuring Cups and Spoons. I hate the cheap plastic ones. Get some nice stainless ones. It is also nice to have multiple sets. I recently got some Spice Spoons - measuring spoons that fit into spice jars. Don't know how I got along with out these.
-Graters. A few different sizes. I love my microplane grater for citrus zest and grating ginger.
-Pyrex baking dishes. 9x13, 8" or 9" square, a loaf pan, a pie plate.
-Cake Pans. 9x13, 8" and 9" round, 8" and 9" square, 11x7.
-Broiler Pan
-Knives. A few good sharp ones.
-Whisks. Different sizes, large and small
-Cutting boards. Again, different sizes.
-Containers for leftovers. The new cheap disposable plasticware, Tupperware, Rubbermaid, or anything else with a lid.
-Colander or strainer. How else are you going to rinse off all that pasta in the pantry. http://www.cookinglight.com/bbs/wink.gif
-Serving Utensils. A few large serving spoons and forks are great to have on hand.
-Citrus Juicer. Sure you can sqeeze your lemons in your hand, but I prefer impaling mine on a citrus juicer.
-Pot holders and dish rags.
-Pots and Pans. One or two nice pieces will take you a long way. I have some Analon non-stick cookware which I love. Not everyone likes non-stick cookware, it has been a subject of debate here. I am in search of good stanard frying/saute pan (not non-stick) so that I get get those nice browned bits when sauting for flavorful sauces. I also have a couple of Revere Ware pots that are workhorses. I've been getting a lot of use from the Dutch oven.
-A heap of wooden spoons.
-Garlic Press. The current issue of Cooks Illustrated rates garlic presses. The Zyliss press (for about $13) got the highest ratings.
-Tongs Use these all the time when cooking.

I am sure the other readers of this board have some great suggestions for the essential kitchen tools.

[SETH885315]

thanks, robinc, for the list... i feel weird saying this, but i already have a lot of the gadgets i need, and i actually REGISTERED for them... bet you never heard of that before. but i went to cooking.com and found a lot of gadgets that i liked (nearly $300 worth), so i had an idea... i had a party at my new home and asked the friends i invited to bring a gadget to outfit my kitchen with. in exchange, i offered an inexpensive meal of homemade pizzas and pasta, and some wine that my brother gave me (he works in a liqour store part-time). it turned out great... everyone had a great time and i got nearly everything on my list. the next day i only had to make a quick trip to the store and spend about 25$ to round out my original list of gadgets. of course, there was ONE gadget that i had to get before the party: a corkscrew! hehe
but i have one question, though.. what's a broiler pan? i don't have one. i do have a roasting pan, though, and a ceramic dish i use for lasagna, do they count?

seth

[RobinC]

Kitchen registry is a great idea. In fact, I was going to suggest that you create you own registry. I am a believer that registry is not just for newlyweds. The single person/new household gift registry has served me well.

A broiler pan is for cooking things in the oven under the broiler. I commonly broil steaks, chicken, pork tenderloin, and garlic bread. Because I cook for a household of two, I've found my small sized broiler pan works nicely.