Top 10 Pantry Essentials Part I

 

The Foundation: Pantry Essentials That Get Dinner Started

A well-stocked pantry is essential to answering the most important question of each day, “What’s for dinner?”

Break the cycle of eating out, taking out, or driving through when 5 o’clock rolls around because you’ve got it covered with a well-stocked pantry. 

The bold flavors and finishing touches of a dish that makes your taste buds dance starts with a well-stocked pantry. These are the ingredients that give you a starting point; the ones that quietly sit in your pantry until you need them to make dinner a reality .

When you keep these on hand, you’re not staring into the fridge desperately hoping. You’ve set yourself up for success. Pair these staples with fresh vegetables and fruits and suddenly your kitchen comes to life. Aromas build, flavors develop, and you’re well on your way to putting real and nourishing food on the table.

And here’s the best part. When you have a well-stocked pantry and fresh veggies and fruits on hand, you don’t need a recipe. You just need a few solid skills and the confidence to get started. That’s exactly what I teach in my book, No Recipe. No Problem: Master 5 Essential Skills for Fearless Cooking at Home. The right ingredients paired with know-how is the most powerful way to answer that nagging question of each day, “What’s for dinner?”.

This list is your foundation. Simple, dependable, and always ready to help you get something delicious going. I’ve included some recipes under each ingredient for inspiration.

Let’s start the countdown delivered in David Letterman style from 10-6. My Top 10 Pantry Essentials from 5-1 is here.

 

#10 Oats

You might be surprised by this little gem until you realize that oats is one of the most versatile foods in your pantry. Certainly it’s a breakfast item, but, oh, so much more. Use it to top a dessert or as a binder for meatloaf. I much prefer oats to breadcrumbs for this purpose.

• Granola
• Strawberry and Amaretto Crumble
• Meatloaf
• Banana Brûlée with Hazelnut, Oat, and Coconut Crisp
• Fruit Crisp

 

#9 Seeds and Nuts

These little beauties add texture and flavor to a variety of dishes and are just plain fun to eat. Pair them with fruit or toss them in a salad. Toast them in a 350˚ oven to first release their natural oils which enhances their flavor and crunch. Store them in the freezer to maintain freshness. Keep a variety of nuts and seeds on hand including walnuts, pecans, and pumpkin seeds.

• Pistachio Crusted Chicken
• Crunchy Apple Salad With Manchego Cheese
• Apple Quesadilla
• Asian Cole Slaw
• Saffron Couscous with Golden Raisins and Toasted Almonds
• Goat Cheese and Pistachio Salad
• Shaved Fennel Salad
• Sautéed Carrots + Whipped Feta
• Teriyaki Salmon Bowl
• Romesco Sauce (for grilled flatbread or chicken)
• Couscous + Toasted Almonds

 

#8 Flour

Much maligned nowadays, but it’s indispensable for making rouxs, sauces, and buttermilk biscuits. If you’re gluten-free there are now lots of wheat alternative flours on the market that you can use in place of flour.

• Flatbread Pizza Dough
• Homemade Flour Tortillas
• Hot Wings Recipe and Cooking Tips
• A Homemade Buttermilk Biscuit Recipe Fit For A King
• Gingerbread: Simple and Delicious
• Cheesy Cornbread with Jalapeños
• New England Clam Chowder
• Pumpkin Gnocchi
• Homemade Chicken Nuggets
• Grilled Flatbread
• Dutch Baby
• Beignets
• Eggplant Parmigiana
• Poblano Sausage Gravy
• Decadent Brownies
• Crepes
• Gingerbread

 

#7 Rice and Other Grains

Love it as a side dish or the main affair as in a stir-fried rice. Cook it with water or broth, or any other liquid that suits your fancy. Dress it up with herbs, lemon juice and zest, or toss in some cranberries, raisins, or nuts. Keep a variety of rice on hand, including white, brown, and wild. Oh, and pass by those brands that cook in a minute. What you gain in time you absolutely lose in flavor. 

• How to Make Rice
• Brown Rice With Sage and Walnuts
• Wild Rice with Butternut Squash and Leeks
• Easy Peasy Paella Recipe and Cooking Tips
• Mediterranean Quinoa Salad
• Sweet Potato and Quinoa Bowl with Feta and Mint
• Grits Breakfast Bowl
• Parmesan Grits (Polenta)
• Jambalaya
• Risotto + Garlic Mushrooms
• Turkey and Kale Soup + Wild Rice
• Payasam (Indian Rice Pudding)
• Fiji Chicken Curry (served over rice)
• Butter Chicken (served over rice)
• Thai Green Curry (served over rice)
• Vaca Frita (served over rice)
• Shrimp Creole (served over rice)

 

#6 Dried and Canned Beans

Often overlooked and perhaps not given the respect they deserve, beans and legumes, are naturally high in protein and fiber while being low in fat. Dried beans are the most economical approach. Cook them ahead of time and store them in the fridge. Drain and rinse canned beans of the gooey brine they are packed in. Make a bean salsa, toss them in a salad or soup, or make them star of the show.

• Beans and Greens
• Sweet and Sour Green Beans
• White Bean Salad
• Chipotle Pinto Bean Salsa
• Romanian White Bean Dip
• Falafel Burger
• Cornbread Salad
• Tuna Niçoise Salad
• Hummus

My Top 10 Pantry Essentials from 5-1 is here.

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