How to Stock a Basic Pantry

Stocking your pantry is the first step to creating a kitchen ready for anything.

Difficulty: Easy

Instructions

Things You'll Need:

• A Variety Of Pasta And Grains
• Canned Foods
• Canola Oil
• Capers
• Cheeses
• Condiments
• Eggs And Butter
• Garlic And Onions
• Nuts And Seeds
• Olive (not Virgin) Oil
• Olives
• Vinegar
• Wines
• Vinegar
• Herbs
• Baking Supplies
• Olives

1. 

   Create an herb rack or make cupboard space for spices and herbs. Get started with: salt and pepper, chili powder, basil, oregano, rosemary, thyme, bay leaves, cayenne pepper, red pepper flakes, cumin, curry powder, ginger, nutmeg and cinnamon. Some shops sell ready-made herb racks with a selection of jarred seasonings.

2. 

   Keep baking supplies handy, such as flour, brown and white sugar, baking powder or soda, cornstarch and vanilla extract. In addition to baking, you'll use these for creating and thickening sauces and sweetening beverages.

3. 

   Stock your refrigerator and cupboards with condiments. You can always find uses for mayonnaise, ketchup, mustards, jams and other spreads. Good black olives, pickles, capers and other salty, tangy bites can jazz up your meals as well.

4. Refrigerate eggs and freeze butter.

5. Keep nuts and seeds around. They're great in cookies and cakes, pastas and salads and for snacking and guests.

6. Buy a few kinds of good cheese - at least one grating cheese, like parmesan - for instant tasty protein.

7. 

   Store dried pastas, rice, cereals, potatoes and other durable grains. Their value is limitless and you'll never go hungry.

8. Always, always, always have garlic and onions available. Almost every type of known cuisine calls for these two items.

9. 

   Keep oils for frying (canola and olive, at minimum) and salad dressings; store vinegars (red wine, white wine, balsamic, or all three, plus plain) for vinaigrettes and whenever a little acidity is needed.

10. Lay in one bottle of dry white wine and one bottle of red wine, for both cooking and drinking.

11. 

    Buy canned and jarred staples for when you're in a pinch. Tuna, canned beans and sauces can start off any kitchen creation. Canned tomatoes are indispensible for quick pasta sauces.

Tips & Warnings

• If you commonly make ethnic foods, you'll want to keep a supply of ingredients used in those cuisines as well. See the Related eHows for suggestions.

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on 6/30/2006 Always keep a bottle of non-sulfured molasses on hand. When a recipe calls for brown sugar, make your own.
Light brown sugar: 1 cup white sugar, 1 tablespoon molasses.
Medium brown sugar: 1 cup white sugar, 2 tablespoons molasses.
Dark brown sugar: 1 cup white sugar, 3 tablespoons molasses.

Combine and whir in either a blender or food processor.

on 11/22/2005 Keep boxed dinners on hand- the kind you only add an ingredient or two to the contents of the package, to make a quick meal. Also have pre-made pie crusts of different flavors on hand.

on 11/22/2005 I always keep a bag of semisweet chocolate chips in my freezer, and a couple of cake mixes and ready-to-spread frosting in my cupboard. You never know when you might need a quick dessert!

on 11/22/2005 I try to always have at least 1 lemon and 1 lime in my fridge. A squeeze of fresh juice can make a big difference in a dish, and if you need grated zest for a cake or cookies, you're prepared. In a pinch, bottled juice is good to have, although it can't compare to the real thing!

on 11/22/2005 On a computer make list of every possible meal that you can think of. Make a list of every item you can think of. Organize by category. Print out; highlight the meals you're planning, and items you need each week. You'll never forget toothpaste again!