My favorite cooking utensils I use pretty much everyday
Then, my favorite iron skillet I use regularly.
…then the many pieces of ironware that have specific uses
My husband enjoys frying chicken and baking pies on the wood cook stove
Don’t look real close…it’s sorta messy in there.
A pantry can be in any form. A fancy cupboard, a closet, a wall with shelves hung…anything. The important thing is this. If you love to cook or you have to cook, then you need to find a specific area where you can place staples because if you don’t want to run to the grocery store, it’s easy enough to look in the pantry for side dishes to a meal.
The second most important reason for a pantry is storing extras. I always buy in two’s, particularly for items I use often. That way when I grab one item, I have a backup if I accidentally forget to run to the grocery.
A good chef always plans a menu. A good chef will always see what is available in the pantry. By planning and organizing, you can live on a budget easier then not.
It is important to know what is in your pantry to avoid over purchasing.
So the list begins:
Uncle Ben’s Converted White Rice
Uncle Ben’s Original Recipe Wild Rice
Pasta of various shapes
Muir Glen Organic Tomato Paste, Puree, Diced and Fire Roasted Tomatoes
15 oz cans Organic, Chicken, Beef, Vegetable Broth and Stock *
* I pour into ice trays to freeze and save frozen cubes in Ziplock bags. Bring out one or two when adding flavor to a dish
Cream of Mushroom, Celery and Chicken Soups
Vinegars of various flavoring from Balsamic to Raspberry
Good Seasons Italian Dressing Mix in a box
Small Jar of Grey Poupon
Coarse, grained, brown Mustard
Flour (all-purpose and self-rising)
Sugars, brown, white, powdered
Syrup’s of various flavors from Maple to Sorghum
Nonstick cooking spray
Various oils from Olive to Vegetable
* follow instructions on jar after opening
Crisco shortening (refrigerate after opening)
Can or jar of olives (refrigerate after opening)
Green chilies (refrigerate after opening)
Chili or Chile powder
Jars of herbs and spices used regularly*
* buy small even though more expensive unless you don’t mind tossing after six months
Onions, red and sweet yellow
Potatoes, various kinds
Eggs, Large only *
* depending on the size of family I buy six or twelve. It is always better to work with new eggs.
Small containers of Heavy Cream
Nuts of any kind. I buy in a generic package which is cheaper
Kraft container of Parmesan, Romano and Asiago Shredded Cheese (buy in refrigerator cheese department)
Stone Ground Grits
Stand Up Mixer
Blender or hand held Purée machine
Stainless Steel Pots and Pans of various sizes with lids
Stainless Steel Skillets with lids
Iron ware of various sizes
Coffee Grinder for grinding herbs
Mixing bowls of various sizes (non-reactive)
Oven Thermometer (essential)
Cutting boards of various colors for safety issues
Several sets of measuring spoons and measuring cups
Silicone spatulas and brushes
Large slotted spoons
Good cutlery and sharpening tool