A Well-Stocked Pantry...

A well-stocked pantry means the difference between a delicious meal on the fly and endless trips to the supermarket resulting in countless ingredients that you may only use once. There are certain key items that every pantry should never be without- I've done you the service of listing these crucial kitchen warriors below. 

Pantry Staples


Good quality olive oil
Vegetable oil
Peanut or canola oil for frying
Vinegars: balsamic, white wine, red wine, apple cider, distilled white and rice wine
Kosher salt
Cracked black pepper
Dried beans and lentils (whichever varieties you prefer)
Canned beans
Rice: brown, yellow, basmati and arborio
Variety of dried pastas
College Inn broths: chicken, beef and vegetable
Soy sauce
Sugars: brown and white
Honey
Agave nectar
Lea & Perrins Worcestershire sauce
Bread crumbs: Italian and panko
Crushed tomatoes
Tomato paste
Variety of herbs/spices: garlic power, oregano, thyme, ground sage, red curry powder, nutmeg, cinnamon, allspice, crushed red pepper flakes, cumin, chili powder, old bay
Onions: white, vidalia and red
Shallots
Garlic
Potatoes: baking, yukon gold, red baby potatoes and sweet potatoes
Lemons
Oranges
Apples


Whew! That's a long list for sure, but if you always keep these items on hand, replenishing when you get low, you'll be able to whip up a plethora of delicious meals with just the additions of meat, dairy and produce. 


Don't forget to stock up on your personal favorites as well. Love enchiladas? Well, you better get some canned green chilis. Have a houseful of kids? Ketchup and ranch dressing better be on your shelves. Focus on the ingredients that you reach for time and time again and you can't go wrong. 


Knowing your personal pantry staples allows you to stock up when your favorites go on sale... even better.


Here's a few more images of my personal pantry...

Mason jars are invaluable for storing pastas, rice and beans. The jars keep food fresh, keep pests out and
allow you to easily see what you have on hand.
Plus, doesn't it just look so much better than half-empty boxes??

Onions, garlic and potatoes should be kept in a cool, dark place - NOT the fridge.
Wrangle them in a basket in your pantry so you can replenish when your stock is getting low.

 

So it's a little Sleeping with the Enemy, but keeping your pantry organized ensures that you
won't be elbow deep in a recipe and realize that you're missing an ingredient.