Fresh, Frozen, Pantry --- Necessary staples for you kitchen

  Having a well-stocked pantry can be an important tool in executing successful meal planning. Not only is it important to have many ingredients on hand, but having those ingredients organized keeps everything rotating and prevents spoilage.

 In our case, we don't really have much space in our 

cabinets for food storage, so I purchased a metal 'speed rack' to help keep us organized. It can be purchased at any hardware store, Target, or home improvement store. I also find it helpful to use storage containers and mason jars to organize nuts, dried fruits, sugars, flour, etc. That way I never have hard-as-rock sugar, rancid nuts or dry (dried) fruit.  Here is a list of everything I think you need in your pantry. Also, don't just look at your pantry as dry goods. This list also includes fresh and frozen items that you should always have on hand. And as much as you can try to buy organic, all-natural products from companies you feel proud to support. 

Fresh

In this category, I am also including anything that needs to be refrigerated once opened.

Anchovies - great for adding a punch to tomato sauces, adds a unique saltiness to dressings and bold flavor to long-cooking greens.

Butter

Capers

Carrots

Celery

Cilantro-great addition for ethnic food; but not everyone's forte

Curry Paste (Red) 

Eggs

Garlic (fresh)

Ginger (fresh) can be frozen for up to 6 months

Kaffir Lime Leaves (fresh) Can be frozen in small ziplock bags for up to 4 months

Lemons

Limes

Maple Syrup

Mayonayse

Miso (White)

Mustard-Dijon and Whole Grain

Olives (Kalamata and Picoline) 

Onions

Yogurt (plain) 

Frozen

Bacon- I know bacon is a fresh ingredient but I always keep it frozen. After I bring it home from the store I dice it into desired pieces for cooking, place in ziplock bags and freeze.

Peas 

Dry Goods

Almonds (slivered) Good for adding crunch to rice dishes, coucous and vegetables. I also use almonds as an economical replacement to pine nuts.

Apricots (dried)

Baking Powder

Baking Soda

Barley or Farro

Black Beans (dried or canned)

Butter (unsalted)

Cannellini Beans (dried or canned)

Canola Oil

Chick Peas (dried or canned)

Chicken Stock 

Coconut Milk

Cornstarch

Currents

Fish sauce

Flour (All Purpose)

Lentils (I enjoy the taste and texture of black lentils the most)

Mirin (sweet rice wine)

Olive Oil (Extra Virgin)

Panko Breadcrumbs 

Pasta (dry) Any of your favorite types and shapes

Pecans

Peanut Butter (all natural) 

Polenta (ground, dry)

Raisins (dark and golden)

Rice (white and brown) I like Basmati for both.

Rice Vinegar

Risotto-Arborio or Carnaroli

Sambal (or any chili sauce)

Sesame Oil

Soy Sauce

Sugar (White, Brown and Confectoners)

Sunflower Seeds (roasted and unsalted)

Tomatoes (canned, whole plum)

Tomato Paste

Vinegar (white wine and red wine)

Walnuts

Wine (white, inexpensive)

Spices

Buy yourself a spice grinder! You can buy whole spices, keep them longer, save money and get better flavor.

Allspice

Bay Leaves

Black Pepper

Cayenne Pepper

Chili Powder

Coriander

Cinnamon

Cumin Seeds 

Fennel Seed 

Nutmeg (Whole)

Oregano

Paprika (smoked)

Red Pepper Flakes

Salt (Kosher)

Sesame Seeds

Tumeric

Vanilla (Pure extract)