Pantry 101 & Pantry 102

Here are some items to get your pantry started! I thought this would be a great help!

Pantry stocking 101

White or brown rice and rice blends
two main types
~long grain - e.g. basmati for fluffy rice dishes
~short grain "sticky" rice types for risotto or oriental dishes

Pasta
Use egg pastas to add a bit of protein to meatless sauces - there is more protein and "chew" in the egg type that can pizzazz up a vegetable-based sauce or extend a low meat content dish
~Ribbed surfaces soak up more sauce that smooth-surfaced pastas
~Must be hard durham semolina wheat based for best results with dried pastas
~Try different shape for a new twist: 5 main "shapes"
1. string - vermicelli, cappellini (aka angel hair - fast cookers) spaghetti, linguini - good with light olive oil type sauces - longer cooking
2. ribbons - fettucine, papardella, - good with tomato sauces - "medium" weight type sauces
3. tubes - penne, elbow macaroni - great with cheesy sauces
4. other shapes - bows, shells, orichetti - versatile excellent with heavy cream sauces - easier for kids to eat
5. micro - orzo, pastina etc - tiny pastas for use in soups
Store pasta away from heat and light, and in air-tight container

~Biscuit baking mix
~Oats - A great filler especially for burger based dishes, and fiber booster
~Dry Mixes - Gravy, salad dressing
~Beans and Lentils - canned or dry - canned beans and lentils are excellent nutritionally, so find a good brand and keep them handy for quick meals
~Bastes, Marinades, Sauces – Soy, Worcestershire, teriyaki etc
~Tomato products - Diced, crushed, paste, sauce, salsa, dried
~Pasta Sauce - The “pasta bake” sauces are very handy too
~Broth or stock - Beef, chicken, vegetable (Fat free, low sodium)
~Soup - Condensed, dry, ready-to-serve
~Canned meats - Tuna, chicken, Salmon, beef
~Canned fruits - peaches, apple sauce, pears, pineapple, fruit salad, citrus, etc.
~Dried fruits like blueberries, cherries, cranberries, raisins, etc. for addition to biscuits and muffins
~Canned vegetables: mushrooms, for quick additions to stews and casseroles, baby corn, water chestnuts, bamboo shoots, etc. for oriental cooking, artichoke hearts, palm kernels, etc. for additions to salads,other types of vegetables are best purchased frozen or fresh
~Dinner kits - For Karate, Soccer or Basketball nights
~Pudding and gelatin mixes
~Canned or premixed cake frostings for quick dessert dress-ups
~Assorted crackers
~Heart-friendly cooking and salad oils - for high and low heat use:
Olive oil (virgin - or light if you don't like the strong taste) great for salads and low-heat sautéing
Peanut, Canola or Grapeseed oil for high heat frying
Non-stick spray oils for quick baking pan greasing and very low fat cooking
Flavored oils for salads and oriental cooking - e.g. Walnut, Sesame Seed, Garlic, Chile, etc. flavors
~Vinegar - an every-day one and a "dress" vinegar
Regular white vinegar or wine vinegar for "every day" use
Balsamic vinegar for salads, deglazing and vegetables
There are many other flavored vinegars, so choose them according to your likes - herb flavored ones, champagne, cranberry, and more
~Beverages like , cocoa, kool-aid, canned or dried fruit juice mixes, etc.
~Snacks - popcorn, chips, pretzels for quick snacks or dipping
~And yes, we'll even permit Kraft Dinner IF you keep extra cheese on hand to make it a healthier meal, add a small grated onion, and bit of chopped celery

Pantry Stocking 202

You should also keep your spices, herbs, potatoes, onions and teas, etc. in a cool dark pantry. Please get them out from under the sink or over the stove!
~Onions and potatoes must be stored separately to avoid sprouting potatoes and rotting onions...and never in the fridge
~Fresh garlic and ginger should be stored in an airy basket in a dark cool place - never in the fridge
~Spices - always buy a little at a time so you get the flavor - dried spices fade fast - you can often revive them a bit if you crush them up before adding to your dish:
`fresh peppercorns - use a cheap coffee grinder to grind up small bottle's worth at a time
`coarse sea salt - much healthier for you and doesn't clump like fine sea salt
`dried garlic and ginger - oddly enough, these are viewed as different spices from the fresh versions in Asian and Oriental cooking!
`vanilla - either the dried beans (keep them in a sealed container) or the pure vanilla extract
almond, orange, cherry, lemon, and other natural extracts for baking and international cooking
`Indian/Thai/Oriental Curry powders and/or premixed bottled pastes and sauces
`basil, tarragon, oregano, rosemary, Chile powder, sage, bay leaves, chives and other dried spices are regularly called for in many recipes so keep these on hand if you can't easily find them fresh
`for ease of use, look for "bouquet garnis", "fines herbs" and Italian spice blend mixed herbs
dry mustard, and low salt spice mixes for seafood, poultry and beef
`nutmeg, allspice, and cinnamon
~cornstarch - for thickening sauces and baking
~baking soda, baking powder, and cream of tartar (also put a box of baking soda in the fridge to keep it fresh. When it's time to replace the fridge box, keep the old one near the stove for emergency fire-fighting - it's a great grease-fire-stopper and also a drain freshener)