In addition to everything you said, I always have a bunch of dried fruit, which can be added to stews, oatmeal, salads, etc. Smoked almonds. Roasted sunflower and pumpkin seeds. Peanuts. Artichokes in oil. White and black beans and chickpeas in cans. Homemade vanilla extract. Panko. And my new obsession, Xilli, which is like a smokey peanut-laced chili crunch and is so so good on everything.
The meat section is intimidating, can you do a video or post on how in the eff we defrost meat without ruining it/how long it keeps now that it’s defrosted. I’m always so nervous when I defrost chicken.. am I going to get sick?! 🤣 hopefully I’m not the only one who finds defrosting meat intimidating
Great list! In addition to lemons, I always have onions, garlic and sour cream. Just picked up dried buttermilk and heavy cream that can be reconstituted for baking instead of buying it, using the small amount I need in my recipe and the rest (inevitably) going bad. Like others, I also have a variety of canned beans, avo oil, evoo, sesame oil and a few different vinegars.
All the things you listed PLUS Everything but the Bagel Seeds!! Olive oil. All the things for a cheese board (dried meats, cheeses, olives, nuts, jams) and Panko!
Try rolled anchovies instead of flat ones. They taste SO MUCH better. They have a caper in the center which seems to cut some of the fishiness. Sometimes hard to find so try Amazon instead.
Liquid aminos, apple cider vinegar, rice vinegar and sesame oil are good staples to add! Also for the coconut milk- the baby sized cans... and the baby cans of tomato paste and the tubes of tomato paste :-) and anchovy paste!
I put 1-lb of ground meat in a gallon freezer bag and roll it as flat as I can. Freeze it on a cookie sheet and stand the bags up in the freezer (takes up little space that way). When I need ground meat, I take it out, lay the bag flat on a cookie sheet and it defrosts in a jiffy - about an hour. If I am in a hurry, can soak the bag in cool water for a little while. Or even just break the frozen meat up into a pan and cook from frozen.
Love all of this! Was going to mention oils/vinegars, but it looks like someone else already pointed that out. ;)
I always keep some canned beans, as well as dried beans/lentils on hand. Also salsa & tortilla chips. I always use the broken chip bits to make migas-inspired scrambled eggs--one of my fav hearty (& quick) breakfasts! Also great for adding in odds & ends of veg/meat.
Love this! Also salsa verde and those little freezer packs of ginger and garlic paste! I also keep mini naan (perfect for the toaster) and a baguette in the freezer at ALL times.
Question for you that I have been wondering. Do you refrigerate soy sauce? I buy the large container as well and use it in several recipes but I don’t go through it rapid fast. So it makes me wonder about shelf vs fridge. Thanks!
Does peanut butter count as a pantry staple? Because I'm pretty sure my kids would burn my house down--with me in it--if we ever ran out.
In addition to everything you said, I always have a bunch of dried fruit, which can be added to stews, oatmeal, salads, etc. Smoked almonds. Roasted sunflower and pumpkin seeds. Peanuts. Artichokes in oil. White and black beans and chickpeas in cans. Homemade vanilla extract. Panko. And my new obsession, Xilli, which is like a smokey peanut-laced chili crunch and is so so good on everything.
Frozen garlic and ginger cubes!
The meat section is intimidating, can you do a video or post on how in the eff we defrost meat without ruining it/how long it keeps now that it’s defrosted. I’m always so nervous when I defrost chicken.. am I going to get sick?! 🤣 hopefully I’m not the only one who finds defrosting meat intimidating
We always have at least 1-2 dozen eggs in the fridge! Healthy and versatile!
Great list! In addition to lemons, I always have onions, garlic and sour cream. Just picked up dried buttermilk and heavy cream that can be reconstituted for baking instead of buying it, using the small amount I need in my recipe and the rest (inevitably) going bad. Like others, I also have a variety of canned beans, avo oil, evoo, sesame oil and a few different vinegars.
All the things you listed PLUS Everything but the Bagel Seeds!! Olive oil. All the things for a cheese board (dried meats, cheeses, olives, nuts, jams) and Panko!
Try rolled anchovies instead of flat ones. They taste SO MUCH better. They have a caper in the center which seems to cut some of the fishiness. Sometimes hard to find so try Amazon instead.
Liquid aminos, apple cider vinegar, rice vinegar and sesame oil are good staples to add! Also for the coconut milk- the baby sized cans... and the baby cans of tomato paste and the tubes of tomato paste :-) and anchovy paste!
I put 1-lb of ground meat in a gallon freezer bag and roll it as flat as I can. Freeze it on a cookie sheet and stand the bags up in the freezer (takes up little space that way). When I need ground meat, I take it out, lay the bag flat on a cookie sheet and it defrosts in a jiffy - about an hour. If I am in a hurry, can soak the bag in cool water for a little while. Or even just break the frozen meat up into a pan and cook from frozen.
Since I started following you, I keep sun dried tomatoes, basil, artichokes, GF baguettes, and frozen corn stocked now!
I like making garlic confit and using that in sauce recipes since it melts right in. I use the oil to sauté and make dressings.
Love all of this! Was going to mention oils/vinegars, but it looks like someone else already pointed that out. ;)
I always keep some canned beans, as well as dried beans/lentils on hand. Also salsa & tortilla chips. I always use the broken chip bits to make migas-inspired scrambled eggs--one of my fav hearty (& quick) breakfasts! Also great for adding in odds & ends of veg/meat.
Question - do you freeze your own rice or buy the frozen rice?
Love this! Also salsa verde and those little freezer packs of ginger and garlic paste! I also keep mini naan (perfect for the toaster) and a baguette in the freezer at ALL times.
Question for you that I have been wondering. Do you refrigerate soy sauce? I buy the large container as well and use it in several recipes but I don’t go through it rapid fast. So it makes me wonder about shelf vs fridge. Thanks!