I thought it would be fun to introduce a segment of Kitchen Basics. From tips and tricks to cook from scratch, to troubleshooting common problems while baking I will post each week about some basics that I have learned throughout my years so far. I’m very far from any professional, but I grew up learning from my mother, and from there took off into what I know now. Some people never had that privilege of having a basic start in the kitchen and or just would like to know a few new tips, so this is going to be a weekly addition to the blog. You can send in questions, or even tips and tricks you have picked up over the years! I’d love to add it.
This week starts with Pantry Basics
It’s important to keep your pantry well stocked at all times . Even if you don’t cook and bake much, when you do want too, a well stocked pantry can save you a last minute trip to the store. This list is only non-perishables, and I kept it as basic as possible, making sure I listed things most people should and or have in the pantry . Yes some recipes call for something different, perhaps GF flour, or tapioca, or Almond paste, something you would have to go out and buy. It will happen, but you’re day to day items are what you stock up on and that’s what you would keep well stocked.
Basic Pantry Items
Beans, variety of dried beans
Boullion , chicken, beef, vegetable
Broth/stock – chicken, beef and vegetable * broth and stocks are different than each other it’s great if you can get your hands on both. If you can’t just stick with the broth. I make my own as much as possible but if buying at the store, grab what has the least amount of salt. Stock is made more out of the boney parts where as the broth is made from more meaty parts. You can switch them up, but there is a difference in taste slightly.
Check out any Now Foods Coconut Infusions! They are amazing to cook with!
Condensed soup ( stay tuned for a how to make your own condensed soup! )
Crackers ( saltines are best)
Cream of tartar
Dried spices: Basil Leaves, Bay Leaves, Cayenne Pepper, Chili Powder, Cilantro, Cinnamon , Cumin (ground), Curry Powder, Dill Weed, Garlic Powder, Ginger (ground), Italian Seasoning, Marjoram, Oregano Leaves or flakes, Mustard (ground), Nutmeg (ground), Onion powder, Parsley (flat leaf), Red Pepper (crushed), Smoked Paprika, Rosemary , Tarragon Leaves and Thyme Leaves, Powdered Garlic
Honey: for seasoning, cooking, or eating on biscuits or cereal.
Jams and jellies
Variety of Nuts, pecans, walnuts, peanuts , almonds
Variety of Pasta
Red wine vinegar
Stuffing not seasoned
White wine vinegar
It looks like a lot but it goes a long way when kept well stocks. Tried to keep is as basic and simple as possible , even added a few things I don’t keep in my pantry but most people use. With this list and the basic perishables ( milk, butter, yogurt, eggs..) You can make anything from condensed soups, bread, your own granola bars, sweet treats, or fluffy moist pancakes for breakfast.
This will become a weekly addition creating a Kitchen Basics area on the blog, so it will grow over time. Check back often for new posts! Each new post will be added to the main page for Kitchen Basics , which can be found at the top menu of the blog.
If you’d like to submit a question or even a kitchen tip of your own, feel free to email me @ firstname.lastname@example.org tagline ” Kitchen Basics”