Getting the pantry, freezer, fridge and stash under control.
I admit it. My kitchen is a mess.
No, I don’t mean the unwashed dishes, I mean the mess of a collection of food items that I have no real understanding what I own.
I am a big proponent of a pantry. A well stocked pantry allows lots of meals to be made without a last minute trip to the store, or in some cases, fast food drive through. We won’t discuss food delivery.
To clarify: “Pantry” includes the contents of the fridge, freezer, cabinet and anyplace else you stash food items.
My pantry has gotten a bit out of hand lately <cough> and it is time for me to take a few minutes to determine what I have, what I need and what can be tossed.
I don’t buy a lot of things in bulk, but there are a few items that always hit that list. Because I like to cook ahead, I look for chicken breasts, ground meats and a roast or two.
If I made my own stock, I would be looking for bone in items – chicken wings, for example – that would be used to make stock or broth.
Pasta is another item that I like to have a variety of. Dried pasta, that is. Why? Pasta dishes are quick, easy and inexpensive.
Did You Know: Pasta shapes were designed for different sauces. Some collect sauce either on or in the shape, while others allow for the right amount of sauce to collect on the shape.
I like to have a selection of ‘cream of’ soups on hand, too. While mushroom may be the ‘go to’ item, I look for chicken, broccoli, celery and pretty much any other cream soup flavor. I use them in sauces and casseroles to add flavor and enhance creamy textures.
The price range on these soups can be broad, but I have found that, for the most part, store brand and low fat versions work just fine.
I like to keep evaporated milk on hand, too. It is a great tool when cooking and a lot cheaper than using bottled milk. The ratio is 1 to 1 (or 1/2 cup evaporated milk to 1/2 cup water) and even the non fat versions add a richness to the dish that you don’t usually get with just plain milk.
Cheese is a staple in my house. I love a variety of types and flavors and use them in a variety of dishes.
At the end of the month, if there are left overs hiding in the fridge, they make a fantastic Clean Out The Fridge Mac & Cheese. 🙂
Bread is an item that is totally dependent on my mood. I either eat a lot of it, or not much. I like to have a good Toasting bread on hand. I love a good sourdough, too. Tortillas (flour and corn) can be great in wraps, tacos, and quesadillas.
If you have never explored the bread aisle or the bakery aisle in your store, you are missing out.
Because I don’t cook for a crowd, I don’t stock a lot of fresh fruits and vegetables. I stock a lot of frozen fruits and vegetables. I do have fresh tomatoes on hand and I will pick up salad makings when I’m in the mood, but for the sides to main dishes or additives to casseroles, frozen is my choice. Except for green beans. I really prefer a canned green bean. <shrug>
Why frozen over fresh?
I hate waste and I know that it is most likely that I won’t be cooking and eating fresh fast enough to avoid overripe produce. There is also the uncertainty factor of knowing just how long the fresh produce has been on a truck or in a warehouse before it gets to the store. Frozen is flash frozen as soon as it is picked – at the peak of its flavor and ripeness – and the cost is lower.
Now, if you have been reading this and thinking about your own kitchen, keep in mind that my situation is a little different in that (a) I don’t have kids and (b) I don’t cook for a lot of people so (c) my needs are different.
At the moment, my slow cooker is busy making dinner and I’m gathering my list to determine what my next shopping trip needs to include. Chaos averted!