PART 2: HOW TO PLAN A PANTRY – NON-PERISHABLES
So let’s start with the basics in the non perishable group. Obviously if I have included things that your family doesn't eat, then you don’t need it.
- all purpose flour
- sugar
- brown sugar
- rice
- baking mix like Bisquick
- pasta
- salt
- pepper
- baking soda
- baking powder
- cornstarch
- cocoa powder
- solid baking chocolate
- chocolate chips
- beef, chicken and vegetable stock. I prefer the ones that come in a box, because you can use what you need and keep the rest in the fridge.
- Beef, chicken and vegetable bullion or base. I prefer using base (a paste that comes in a jar) to bullion, because I think it is less salty and has better flavor.
- Mayonnaise
- Mustard both yellow and
- Catsup
- Soy sauce
- Small bottle of hot sauce unless your family uses a lot, then get large.
- Salsa
- Olives both green and black
- Pickles
- Salad dressings
- Breakfast syrup
- Coffee
- tea
- spices – I have a very well stocked spice cabinet because I feel adding herbs and spices to recipes enhances the flavor. Buy what you frequently use remembering that after a year they loose their potency. Here are some of the basics for a well stocked spice cabinet:
- dried parsley
- dried onion
- garlic powder (not garlic salt!)
- basil
- oregano
- thyme
- rosemary
- chives
- cumin
- chili powder
- cinnamon
- nutmeg
- ground cloves and whole cloves
I grow many of my own herbs and use fresh when I can, but I still keep dried on hand. You can add to this list any spices or herbs that you frequently use in recipes.
If you use recipes that called for creamed soups such as mushroom, celery or creamed chicken, have those on hand.
I also always have a supply of fresh onions and potatoes.
Part 3 will cover fridge and freezer items.
Happy Cooking,
Carol
No comments:
Post a Comment