I was talking to my sister Molly on the phone the other day and she mentioned she often doesn’t use a recipe when she makes soup or chili. My typical busy week nights do not accommodate the patience it takes to follow a recipe. I use recipes when I have time to learn new techniques and flavors as well as inspire me to push my kitchen comfort zone.
That being said, to be able to successfully engage in “improv cooking” I need a well stocked pantry/fridge/freezer. Below is a list of items I try to keep on hand. My small pantry has been especially important lately with all of this winter weather we’ve been having. Running to the grocery in the middle of a blizzard is not an option.
Dry Goods:
- Yellow onion
- potato
- assorted pastas
- assorted rice/grains
- canned beans
- canned diced tomatoes
- honey
- kosher salt
- assorted spices
- olive oil
- red pepper infused olive oil
- canola oil
- white & dark brown sugar
- cocoa
- flour
- baking soda
- baking powder
- corn starch
- corn syrup
- molasses
- red wine / white / balsamic vinegar
- popcorn
- beef & chicken broth
- tomato paste
- Good Season’s dressing mix
- Lipton Onion Soup Mix
- peanut butter
- tea
- garlic
Fridge:
- assorted blocks of cheese
- Dijon mustard
- Siracha
- butter
- eggs
- tortillas
- milk
- raspberry jam
- COFFEE!!!
- espresso
- chocolate syrup
- ginger ale
- pickles/relish
- ketchup & yellow mustard
- sesame oil
- Worcestershire sauce
- Helman’s mayo
- bacon fat
Freezer:
- frozen corn
- frozen peas
- walnuts/almonds/pecans
- frozen bread crumbs
What am I missing? Do you have things you can’t live without? If so, please share them in the comment box below.
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