Basic stock in your pantry will include some foods that will keep a long time, some not so much, and some need refrigeration or freezing. Be sure to use perishables promptly, not buying more than a couple of days ahead. Here are a few things I consider necessary for my kitchen.
Dry goods:
- flour – whole wheat (seal in ziplocks and store in fridge or freezer), unbleached all-purpose; or glutin-free blend
- sugar – white, brown (store brown in an air-tight container; if it hardens, put the heel of a loaf of bread into the container for a few days); if you like using honey in tea, on toast, or in cooking, add that, too, preferably liquid instead of “creamed”
- spices – cinnamon, ginger, cumin, turmeric, ground pepper, chili blend, dukka blend, zaatar blend, salt, whole peppercorns (keeps longer)
- dried beans – green/brown lentils, red lentils, black beans, pinto beans, chickpeas; many other types available
- dried rice – long-grain brown, short-grain brown (cooks stickier, great for pudding), white long-grain (cooks faster)
- whole grain pasta (spaghetti, macaroni)
- bulgur (cracked whole wheat; hot instead of rice, and cold in salads)
- oatmeal – quicker rolled oats for cookies and breads, and steel-cut oats for breakfast
Perishables:
- onions – keep cool, dry and dark (lower cabinets are usually fine; the fridge will make them sprout)
- garlic – the same as the onions; if it sprouts plant it outdoors, either in a pot or in the ground and grow your own
- ginger – the same as the onions; if it sprouts, plant it indoors, under bright light, to grow your own
- other roots – potatoes, sweet potatoes, yams
Refrigerate
- eggs – great for breakfast, lunch, dinner, and in recipes like muffins and pancakes, or a treat like tea eggs
- yoghurt – good on its own, or as a base for sauces and desserts
- cheddar cheese, parmesan blocks
- veggies – carrots, bell peppers, kale and other foods from the cabbage family; best in season
- apple cider vinegar
Canned goods – keep dry and cool
- emergency supply of canned chickpeas/pinto/black beans
- veggies like diced tomatoes,
- bases like broth concentrate, tomato sauce, premium coconut milk (if you like curry or non-dairy milk)
- protein – tuna, salmon, canned ham
- oils – olive oil, sunflower seed oil
- other seasonings – Bragg’s, tamari, soy sauce, balsamic vinegar
If you are just starting your pantry, only buy what you know you will use, in small amounts. As you settle in, you’ll know where you want to expand your shopping list. You might even discover the large world of squash flavors, and a tasty array of the greens!
Enjoy!
Basics of Cooking 