pantry staples

So this isn’t technically a gadget or utensil, but I figure it sort of qualifies as things I use a lot! One of the things I get asked pretty frequently is what I keep in my pantry on a regular basis to make planning easier.

So here’s a list of what I try to have on hand. As long as these items are around, I know I can pull out a healthy meal for any number of people at the drop of a hat.

• oatmeal – The rolled kind – it’s a great filler, makes a good flour when ground, can be used for a crumble crust, or breading on an oven fried food, or even in a pinch just to make a bowl of oatmeal.
• steel cut oats – This is my standby breakfast in the winter. It’s warm, filling, full of protein and fiber, and makes a great breakfast on cold days.
• pasta – The whole grain variety and I’m partial to rotini because it cooks quickly, has enough shape to hold on to sauces, and works well in casseroles of all kinds. But I also keep lasagna noodles and usually some form of spaghetti on hand as well.
• beans – Dried and canned, in all varieties, usually bought in bulk from someplace like Sam’s Club or Costco or the local farmers/Asian market. Right now I have cans of black beans, and jars of dried navy, pinto, and garbanzo on hand.
• olive oil – I rarely cook with any other kind of oil.  I go through a large bottle of this each month. I keep Whole Foods brand around for most of my cooking because the flavor is good and the cost is reasonable, and then I buy specialty brands for drizzling on veggies or making salad dressing – anything where flavor is crucial.
• kosher salt – Not just for cooking, but for scouring out the cast iron skillet. I buy this in the biggest boxes I can find.
• canned tomatoes – I buy canned tomatoes by the case from Costco or Sam’s Club – diced, paste, sauce, and whole. Diced tomatoes are a key ingredient in my homemade tomato sauce as well as being a really healthy addition to just about any casserole.
• Rotel – Anyone who grew up in Texas or the Southwest knows why Rotel is a pantry staple. Think of it as canned tomatoes on steroids. If you can’t get it in your grocery store, you can order it by the case from amazon.com.
• brown rice – I make a batch of baked brown rice at least once a week. It’s good for lunch, as part of the filling for stuffed veg (zucchini, tomatoes, and bell pepper all come to mind), as a base for veggie stir fry, and a dozen other things.
• onions and garlic – I have a basket in the bottom of the pantry that always has yellow onions, red onions, and a handful of garlic bulbs. Anything is better with onions and garlic, IMO.

There you have it. Next time I’ll tackle the fridge and what I keep on hand there.