Pantry Staples

People often ask me how I can make all the meals that I do on a regular basis.  I have two simple rules that help me accomplish that 1) take a little time to plan ahead, 2) keep necessities stocked in my pantry.  Honestly, a couple hours on the weekend to plan my menu, do the grocery shopping, and complete some simple prep work makes packing lunch and fixing dinner 100 times easier, trust me!

Here are some things I keep on hand to make meals quick and easy.  I know this looks like a lot but I use these things in almost every meal I make.  If you run out, put it on the grocery list!

Spices:
Garlic Powder
Cumin
Chili Powder
Cinnamon
Ground Ginger
Nutmeg
Red Pepper Flakes
Curry Powder (it may take some trial and error but find a favorite)
Oregano
Greek Seasoning Blend (I like McCormick)
Coarse Sea Salt
Black Peppercorns (get a pepper mill!!)
Bay Leaves

Pantry:
Chicken Stock
Vegetable Stock
Diced Tomatoes
Black Beans
Chipotle Peppers (stick what you don’t use in a Ziploc bag and freeze)
Salsa
Tomato Paste (also comes in a tube that you can stash in the fridge)
Marinated Artichoke Hearts
Roasted Red Bell Peppers
Rice
Balsamic vinegar
Rice wine vinegar
Soy Sauce
Hoisin Sauce
Sesame Oil
Peanut Butter
Honey
Brown Sugar
Flour
Dry Breadcrumbs
Walnuts or Pecans

Fridge:
Chopped Garlic
Lemongrass Paste
Capers
Mustard (usually yellow, Dijon, and whole grain)
Ketchup
Unsalted Butter
Eggs
Sambal Olek (or Siracha)
Sour cream
Mayonnaise
Your favorite jam, jelly or preserves

Produce:
Onions
Carrots
Bell Pepper
Lemons
Limes
Italian Parsley

Freezer:
Green Peas
Corn
Bread Dough
Assorted Berries