I have the challenge of a small kitchen but recently realized that I had to keep a larger stash of certain staples on hand for convenience and economy's sake. A few of mine are:
Onions
Garlic
Olive Oil
Whole wheat flour
Bananas
Rice
Pasta
Organic black beans (Ben's favorite)
What are yours?
6 comments:
Basil
Carrots
Celery
Olive oil
Flour
Milk
Cheese
Chick peas
Tomato sauce
Rice
Potatoes
Good ones!
Cans of green beans & corn
Chopped onion in the freezer
Ground beef in the freezer
Chicken legs/whole chickens in the freezer
Sour cream and cottage cheese in the freezer (I stock up whenever it's marked down)
Pinto beans
Lentils
Salsa
Eggs
Chocolate chips (I feel nervous whenever I drop below five bags)
Garlic, both minced in oil and whole cloves
Spaghetti (angel hair)
Cocoa and powdered sugar
Rose--you can freeze sour cream? I never knew!
I was raised on the farm theory that you always have enough to keep you through the next harvest. It doesn't fit any more, but I try. So I would echo almost all of the above, plus
various dry and canned beans (especially refried!)
canned mushrooms
corn chips
pitas, in freezer
ww bread, in freezer
canned applesauce
plain yogurt
apple cider vinegar
Well, you know that with our family size, I keep a lot more staples than many families today do.
Produce:
Carrots
Celery
Scallions
Onions
Garlic
Potatoes
Bananas
Ginger
I try to get whatever fruit is in season and inexpensive
Freezer:
Chicken breasts and thighs
Shrimp
Chuck Steak/Roast
Legs of Lamb
Pork Tenderloin
Ground Beef
Ground Pork
Ground Veal
Whole Chickens
A Turkey or Two
Corned Beef
Steaks and Roasts of Beef & Pork
Sausages of Various Sort
Fresh Mozzarella
Homemade Chicken and Turkey Stock
Sliced Peppers
Corn Kernals
Haricots Verts
French Cut Green Beans
Raspberries
Cranberries
Sour Cherries
Butter
Pine Nuts
Saffron
Dairy & Eggs in the Refrigerator:
Eggs by the Flat
Milk
Sour Cream
Buttermilk
Heavy Cream
Cheddar Cheese (we buy other cheeses as they are on sale or as we need them)
Cream Cheese
Parmesan
Canned Food:
Tomatoes, diced, whole and crushed as well as sauce and paste
Black Beans
Garbanzo Beans
White Beans
Butter Beans
Red Beans
Coconut Milk
Pasta Sauce for Quick Meals
Other Dry Goods:
Extra Virgin Olive Oil
Sunflower OIl
Corn Oil
Sesame Oil
Bread Flour
AP Flour
Whole Wheat Flour
Corn Meal
Rye Flour
Semolina
Brown Sugar
White Sugar
Superfine Sugar
Powdered Sugar
Basmati Rice
Jasmine Rice
Wild Rice
Red Lentils
Brown Lentils
Split Peas
White Beans
Red Beans
Black Beans
Lima Beans
Walnuts
Pecans
Almonds
Hazelnuts
Sunflower Seeds
Sesame Seeds
Poppy Seeds
Popping Corn
Chocolate Chips
Raisins
Dried Cranberries
Dried Cherries
Dried Apricots
Red WIne Vinegar
White Vinegar
Cider Vinegar
Balsamic Vinegar
Italian Pasta in MANY different sizes and shapes
Cous Cous
Bulgur
Tahina (in the refrigerator)
Frank's Hot Sauce
Gulden's Mustard
Grey Poupon Dijon
French's Mustard
Ketchup
Lea & Perrins
Soy Sauce
Oyster Sauce
Spices are too numerous to list and we grow most of our own herbs.
Good thing you have a big kitchen Ranee.... :) R
QOC - Well, I freeze it, anyway. The freezing and thawing turns it a bit soupy, but the small puddle of water drains off quite easily, and it is of no consequence as I almost never use sour cream straight anyway. (Very, very rarely we'll snack on chips and salsa, and then I like to dip my chips in sour cream.) Most of the time I'm using it up in recipes that would otherwise be a luxury, so whenever I see it marked down, I stock up.
Post a Comment