BROWSE HOW TOs

How to Stock Your Pantry for Quick and Easy Meals

By eHow Food & Drink Editor

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Be prepared for emergency meals, surprise guests and no-fuss cooking.

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Instructions

Difficulty: Easy

Things You’ll Need:

Maple Syrups And Pancake Mix
Olive (not Virgin) Oil And Vinegar
Wines And Spirits
Canning Jars
Plastic Food Containers

Step1

Store a variety of oils and vinegars. Olive oil and vinegar are great for marinades, salad dressings, sautés and bread dipping.

Step2

Keep garlic, onions and potatoes handy. Onions and garlic are used in practically every main-dish recipe, and a potato can be a meal in itself (particularly sautéed with the onions and garlic).

Step3

Store rice, dried pastas and other grains. They're great for any quick meal.

Step4

Have canned broths or frozen stocks handy for last-minute hearty soups.

Step5

Freeze meats and fish and buy frozen or canned vegetables. You'll be ready for any craving.

Step6

Create a wine and spirits supply. Your surprise guests will be glad you did, and many recipes call for wine or liquors. Plus, it's always nice to sip a glass of wine while you cook.

Step7

Keep maple syrup and pancake mix in your cupboards for weekend breakfasts. Store canned artichoke hearts, sun-dried tomatoes and olives. Whipping up a nice antipasto or salad will be easy.

Step8

Refrigerate a variety of cheeses. They're great for snacking, toppings, salads and perking up a casserole.

Step9

Think about your favorite meals before you head to the market. Pick up supplies as you remember them. Your reserve pantry may create itself.

Step10

Buy in bulk. Anything that won't go bad during a two-year period is the perfect bulk buy.

Comments

Anonymous said

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on 1/31/2006 Cabbage can store for a really long time and you can whip up something easy with it, such as fun lettuce wraps or a salad or coleslaw.

Anonymous said

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on 11/22/2005 Many meats will stay fresh in the freezer for a long time, so buy in bulk. Remember to split the meat up into individual servings before freezing, so you don't have to thaw it all at once.

Anonymous said

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on 11/22/2005 Use a corn tortilla shell and brown one side in frying pan with butter. Turn over and while browning the other side put sauce and cheese and topping of your choice. When the cheese is melted the other side is browned. My eight year old loves this.

Anonymous said

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on 11/22/2005 Consider what kind of cooking you do - or would like to do - and make sure your pantry reflects that. If you cook Italian - olive oil and tomatoes. Mexican - salsas and tomatillos. Chinese - hoisin sauce, soy sauce, dried mushrooms. You get the idea.