Again, I’m more of a baker than a cook, and I’m the first to admit that cooking-wise, I don’t keep a lot of stuff on hand. I do plan my menus now, usually a couple weeks in advance, but I tend to buy only what I need, and nothing extra. If I do have anything on hand, it tends to be leftover ingredients from different recipes that I have no idea what to do with. This page is going to be a mix of things I actually try to keep on hand, as well as some stuff I should keep in the pantry.
So here’s what I have or (try to have):
- Different kinds of pasta (For me, it’s usually Spaghetti, Penne, Rotini, and Elbow Macaroni)
- Canned Beans (Usually Kidney, Pinto, Black, and Refried)
- Canned Tomatoes (Usually Crushed Tomatoes, Sometimes Whole)
- Vegetable Stock
- Extra-Virgin Olive Oil
- Vegetable Oil
- Frozen Vegetables (I prefer Corn, Broccoli and Peas)
- Shredded Cheese (Usually Cheddar or the Mexican 4 Cheese Mix)
- Sour Cream
- Salsa and Taco Sauce
- Potatoes (Russet or Red)
- Salt and Pepper
- Spices and Dried Herbs (Cumin, Chili Powder, Red Pepper Flakes, Italian Seasoning, Oregano, Rosemary, and Thyme are the ones I use the most, but I have a few other ones that I don’t use)
- The pre-packaged, frozen veggie burgers as well as a few of the other meatless alternatives. They’re easy to use as a substitute for meat, and if I don’t feel like making something (or eating something I’ve made), then I can just use them as a fall-back.
I usually buy fresh produce as needed, and only what I need, unless it’s something like celery. In that case, I use what I need and freeze the rest…or I leave in the fridge, forgetting about it until a few weeks later and I have to throw it out. I’m trying not to do that now since it is wasting food.
Here’s my essential cookware:
- different pots and pans
- a spatula and a wooden spoon
- measuring cups and spoons
- potato peeler