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Friday, July 10, 2009

Pantry, Fridge and Freezer Essentials



Ever wonder what you should always have available in your pantry, fridge or freezer at any given time? Well here is my practical list of items, I keep on hand, that I actually use in my recipes.


SPICE RACK:
Cayenne pepper
Bay leaves
Ground cinnamon
Sweet paprika
Dried rosemary
Crushed red pepper flakes
Dried thyme
Dried oregano
Kosher salt or Sea Salt
Black peppercorns
Steak Seasoning
Chicken Seasoning
Blackened Seasoning

PANTRY:
Apple Cider Vinegar
Red Wine Vinegar
Distilled Vinegar
Red Wine
Sugar
Brown Sugar
Flour
Various Dried Pasta
Pasta Sauce
Roasted Red Peppers
Garlic
Onions (yellow, white and red)
Lemons
Chicken Broth
Beef Broth
EVOO
Vegetable Oil
Tuna
Rice
Various Canned tomatoes
Bread Crumbs
Baking Soda
Cornstarch
Cereal
Potatoe

FRIDGE:
Soy sauce
Tabasco sauce
Ketchup
Worcestershire sauce
Maple syrup
Mayonnaise
Dijon mustard
Yellow mustard
Milk
Unsalted butter
Large eggs
Cheddar cheese
Bacon
Sherry Wine
White Wine
Pepperoncini
Pickle Relish
Balsamic Vinegar
Parmigiana Cheese

Fresh to have on hand with weekly shopping:
Parsley
Cilantro
Rosemary
Basil
Lettuce
Tomatoes
Mushrooms
Shallots
Scallions

FREEZER:
Nuts (almonds, pine nuts, walnuts, etc., keep your nuts in the freezer, nuts have oils in them and this helps them from not rotting)
Frozen vegetables (broccoli, corn, peas, spinach, etc.)
Frozen fruit (blueberries, raspberries, strawberries, etc.)
Frozen Chicken (Skinless Breast, Thighs and drum sticks)
Ground Hamburger

I know it appears to be overwhelming, but most of these items keep for a really long time and you can make almost any recipe with these items. Usually you will have to just pick up a few items in the store to make most dishes (at least rachel ray dishes).


2 comments:

prettygreengirl said...

Great list! I need to stock up on some of these.

Lisa Anne said...

Thanks!!