I can make those who live spontaneously on the brink of the moment uncomfortable. I am a planner. I’m not sure if it’s a natural tendency or whether I’ve taken it on as a survival skill over the years. I’m a working mom and regardless of the help you have or the systems that are in place or how perfect your children might be, it’s a challenge.
The Larder
I’d like to do a full post on how I plan in the kitchen but today I want to talk about a few tricks that can eliminate the need for trip to the grocery store whether or not I have kids in tow. Your ally? A well stocked pantry and mine is.
I began thinking about this several years ago when Michele Scicolone wrote The Antipasto Table. Michelle began a list – some of which I agreed with and that I’ve added to. I set out to write my top ten and frankly, I keep coming up with more; spices, rice, sauce, stock – my list goes on. Regardless of what’s on the list, I’m hoping for a robust dialog since I recently learned that “grated beets” are on the list of The Only Cin.
- Beans – Black, red, white, green, small, round, large, local – you name it. Maybe just out of deference to the two years that I lived on nothing else, I keep an ample variety on hand. See how the pintos are growing on a Colorado Farm.
- Stock and Broth – Broth is such an easy thing to make from vegetable peelings and onion tops. Freeze it. Freeze it in ice cube trays if you only use a little at a time. If you eat poultry or other meat, boil the bones and make stock. By the way, that is the technical difference between those two terms even though they’re used interchangeably. Stock is from bones.
- Capers – They’re not local but I’m in love with them. Where do they come from? They are the unopened flower bud of a Caper bush. Each bud is picked by hand in the early morning hours before it can open. After sun drying, they are pickled in a vinegar brine. Julia Child suggested replacing half of the brine with vermouth to improve flavor.
- Garlic – If you don’t use it up when it’s fresh, there are several ways to preserve it. Although it gets a bit mushy, frozen garlic retains all the flavor. Many people attempt to store it in oil, which again, is okay as long as you use it up. Otherwise freeze it in the oil also. For those with a dehydrator, garlic dries beautifully.
- Anchovy filets – I recognize I lose the vegans on this one but I adore these little creatures. They melt perfectly in olive oil and add such a salty rich flavor to sauces or just olive oil. So many people tell me that they don’t like them yet they have no idea how often they’ve consumed them in my kitchen.
- Parmesan – I wish I could remember who first suggested to me that I save the rinds and use them in soup but I’m going to credit Maggie at Whisked Away.
- Olive oil – Whenever I travel to the far Southeastern part of our metropolis, I dash by the olive place. We use so much of this fruity substance that it’s often on the shopping list.
- Olives – Same story, second verse. Although I have five olive trees and have put them up, I love that our local grocery has an olive bar. Chopped with pasta, rice, veggies, on bread. Mmmm.
- Frozen fruit – This is for smoothies and fun fruit drinks for the kids.
- Nuts – Pecans, pistachios, almonds and pine nuts are local for us but I do love most varieties. We’re fortunate not to have nut allergies in our home. I love nuts in salads, in rice, and on the off chance that I bake something, I put them there also.
What’s on your list that might be a key contributor to developing a dish or a meal that gets you through a crazy day?
Agrigirl's Blog 
Lisa H
/ September 17, 2011What a beautiful list! I have a secret stash of anchovy paste that I sneak into sauces, too! Here’s my additions to your list:
•Canned tomatoes, especially fire roasted, which adds a depth to dishes you can’t get otherwise. Tomatoes are a base for so many dishes and a quick spaghetti sauce is just a few herbs away.
•Lemon rind peelings. Whenever I squeeze a lemon, I first grate a bit of the rind and freeze it. It’s great added to soups, hummus, baked goods or even tea.
Tammy
/ September 17, 2011Great additions Lisa. I agree with both although haven’t frozen lemon rinds. Will do in the future!
Rob
/ September 17, 2011Beans, broth, garlic, and nuts, oh my! Add a slow cooker, dehydrator, and VitaMix and almost anything becomes possible with our season veggies.
Tammy
/ September 17, 2011Yes, but we’ll save that for a post on the top ten tools!
Renee
/ September 17, 2011Love this list, Tammy! I love the tips about the capers and parmesan. Great suggestions! And I agree with Lisa–canned tomatoes are an essential pantry item for me, too.
Tammy
/ September 17, 2011Thanks for reading Renee. The parmesan thing is a wonderful trick. I can’t believe I didn’t know it sooner.
moreplants
/ September 17, 2011Great list. I’m scared of anchovies, however.
Hmmm… My top 10 might be: onions, garlic, pasta, tomatoes (canned/frozen), olive oil, beans (canned/dried), stock, parmesan (just discovered saving the rinds!), rice (or potatoes), and frozen fruit.
Tammy
/ September 17, 2011Yes, rice and pasta are definitely part of my list – they just sort of blew my “top ten” theory.
goodyearmamakat - Kathy
/ September 17, 2011Lisa H took my biggest staple – canned tomatoes ! I learned this from my mother-in-law – being she was half sicilian I learned quickly tomatoes,tomato paste/sauce were the staples my husband had grown up with! She taught me in a quick pinch you can take the cheapest of spaghetti sauces, add sweet basil; oregano; and canned diced tomatoes, add pasta to make a tasty meal.
Spices are my other big staple and probably my favorite – A salad spice from McCormick – Salad Surpreme – great on pastas! – creole seasoning is a second favorite! Great post Tammy
Tammy
/ September 17, 2011Yes, a well stocked spice cabinet may be inspiration for another post.
b r
/ September 17, 2011Huh…I’ve never heard of capers! Just wiki-ed it, will have to keep an eye out for it now 🙂
Thanks for the list! I can’t wait until I get my own place so I can plan things out like this, as well.
Tammy
/ September 17, 2011Oh dear! We need to share an easy dish; tuna fish, parmesan, noodles, capers and a lemon. So easy and so delicious.
Lisa H
/ September 17, 2011Capers are wonderful sprinkled on bagels with cream cheese and lox!
b r
/ September 18, 2011Thank you, Lisa! I will have to try that one day.
-b
b r
/ September 18, 2011OK, I’m going to try that out for my mother one day; just saved it in my “recipies” sticky. Thank you!
-b
Tammy
/ September 18, 2011And, thank you!
Sheree
/ September 17, 2011Love your list.
I’m not a plan-ahead menu person (usually not, anyway) but I can always pull together a meal in a pinch. I keep most of the items included on your list in my pantry or freezer at all times. The only thing I don’t stock on a regular basis would be capers.
I like to keep plenty of canned tomatoes on hand. My mom cans them from the garden (when we have enough) and I also buy commercially-canned tomatoes (organic, when I can find them on sale). I can always whip up a great meal from canned tomatoes, whatever frozen veggies, fish or meat I have on hand, garlic, onions, spices, and pasta.
Tammy
/ September 17, 2011Yes, I always have pasta and an onion too!
nrhatch
/ September 17, 2011Things that I am almost never without:
Onions, garlic, celery, carrots, tomatoes, green or red peppers, olive oil, beans, veggie bouillon cubes, whole wheat pasta, brown rice, barley, lentils, potatoes, frozen veggies, tortillas, salsa, crusty bread, nuts, and . . . chocolate.
Like you, I freeze parmeson rinds to toss into minestrone or vegetable soup.
Tammy
/ September 17, 2011mmmm chocolate. Good addition. I haven’t frozen the rinds though.
iDella
/ September 17, 2011Thank you Tammy. This is a perfect post for my nutrition class. Mind if I post your link in my class lounge?
Tammy
/ September 17, 2011please do Idella!
Nooruddin Jalal
/ September 17, 2011Thank you for the list Tammy 🙂 God bless you.
Tammy
/ September 17, 2011And you Nooru! Love your blog.
nursemyra
/ September 17, 2011I must buy a bottle of vermouth immediately
Tammy
/ September 18, 2011For capers?
Cindy
/ September 17, 2011Perfect list, I always have all of them – but sometimes dip out on the frozen fruit 🙂
Tammy
/ September 18, 2011And grated beets, right?
Inger Wilkerson
/ September 17, 2011I definitely have all of these. My favorite unusual staple is ginger root which I keep in the freezer. I just cut off a chunk whenever a recipe calls for fresh ginger.
Tammy
/ September 18, 2011Freezing ginger? That is new for me but sounds like a great idea.
Debbie
/ September 17, 2011I’m way too embarrassed to list my top ten. But, you keep me inspired and learning and changing! Change is good, yes? 🙂
Tammy
/ September 18, 2011So wish I could help you set it up Debbie.
isathreadsoflife
/ September 18, 2011Great post, great list and even greater kitchen! What I love to have always at hand are tomatoes (canned, dried), ginger (frozen), herbs (fresh and then dried for Winter months), broth (meat, fish and veges), anchovy filets, mackerel and tuna tins, smoked trout filets, frozen veges (ready for a soup), beans and lentils, frozen fruits, pasta and rice(s) of course. Thanks for the tips of the lemon and parmesan rinds.
Tammy
/ September 18, 2011I also have tins of tuna. I’ve always loved it and my kids do to.
OysterCulture
/ September 18, 2011Rice and dried pasta are on my list of must haves. I am a planner too from way back, part of having been a project manager for years. Nice to know I am not along.
Tammy
/ September 18, 2011Yes, both of those are important parts of my system – just beyond ten!
kateshrewsday
/ September 18, 2011Must add frozen fruit to my list, Tammy. What a brilliant standby!
Tammy
/ September 18, 2011And so easy to throw in a blender with yogurt or kefir or soda water or greens!
Rukmini Roy
/ September 18, 2011What a great post Tammy. I’m adding frozen fruits to mine and I always keep a bottle of mixed Italian herbs, fresh or dried and canned tomatoes handy. Oh and some fragrant rice too.
Tammy
/ September 18, 2011Yes, I’m going to follow with a spice post.
nancy at good food matters
/ September 18, 2011Great list! If I had to, I’d forgo capers, olives, and anchovies for mustard–like a coarse grain pommery—canned tomatoes, and a good vinegar
Tammy
/ September 18, 2011I’ve sort of lost my mustard loving over the years – perhaps I ate so much of it at one point?
joanne
/ September 18, 2011I agree with everything except the capers and frozen fruit. *Although I seem to ALWAYS have both.
I’d replace the capers with canned tuna, salmon and/or clams. I can create quite a meal from those canned little fishies.
As for the fruit, there is never, ever a time we are without fresh fruit in our house. That is, as fresh as the grocery store can supply (that’s sometime in question and makes you wonder if you’d be better off w/ frozen?! – kind of like the canned tomatoe discussion).
Great post. i should make my own top ten in the pantry list.
Tammy
/ September 18, 2011you should and I struggled with not putting clams on the list.
Hannah
/ September 18, 2011I love how umami-rich your ingredients are! Definitely some big loves of mine there. I used to eat capers by the spoonful as a kid 😛
Tammy
/ September 19, 2011Well, I had to wiki that and just had a fascinating read. Thanks for the comment Hannah – really learned something from you today.
Tandy
/ September 19, 2011I have all of your top ten! What a great post 🙂
Tammy
/ September 19, 2011Thanks Tandy.
Rosa May (@RosasYummyYums)
/ September 19, 2011I always have all of those things in my pantry! I am a real squirrel when it comes to stocking up on food… ;-P
Cheers,
Rosa
Tammy
/ September 19, 2011Being a squirrel really helps when you’re trying to put a meal together. I’ve recently added a lot of raw components also.
Kath (My Funny Little Life)
/ September 19, 2011I’m a planner as well, and dried legumes, olive oil, nuts, and garlic an be found in my pantry as well! Apart from that, I always have frozen chicken, fish, and lots of vegetables in the freezer, and preferably fresh fruit and vegetables in the fridge. I also have rice protein powder now so I can make a green smoothie when I don’t have a lot of time and need nutrition ASAP.
Tammy
/ September 19, 2011A good list Kath. I keep fish in the freezer also.
GroundCherry
/ September 19, 2011I think the only thing missing from your list was grains… not a single one? I always have rice, in one form or another, and typically also cornmeal/polenta. Carrots are also essential to my pantry, perhaps even more so than onions! When in doubt, chop some garlic, a carrot, and an onion.
I’m not really an anchovy fan, but dried mushrooms can make a pretty good sub for the umani-flavor.
Tammy
/ September 19, 2011Yes, grains. We have many. I just ran out of spaces. And dried mushrooms.
Tes
/ September 19, 2011I really need all of the things in your list except capers… I don’t really used them much 🙂
Tammy
/ September 19, 2011I don’t think I’ve ever seen them in Asian or Indian cooking.
sonsothunder
/ September 20, 2011Great information. I usually only run out of the fresh items. Usually purposely, after tiring of a certain aroma, or taste. But, regardless of how hard I try, there is always either a new product debuting on the scene, or, I am tired of a certain taste, so don’t really plan to use something enough to keep it on a list…Then a few months later I want that flavor…So, off to the Market again.
God Bless You
paul
Tammy
/ September 20, 2011Well, the list was meant more for the “old stand-bys”. Mine really isn’t limited to ten but that’s what I put down.
cherry
/ September 20, 2011they can be a good beauty regimen too 🙂
Tammy
/ September 20, 2011What can? capers?
The Barefoot Indian
/ September 20, 2011Got everything but the anchovy filets! And although I always have capers, I rarely use them.
Tammy
/ September 20, 2011Fish in a tin are an easy add on to anything.
Danielle Luko
/ September 21, 2011Don’t forget canned chicken and turkey breast. Also an easy way to create a quick meal. I love the idea of capers. I’ve never bought them or seen them in the store. Do you buy them bulk, or in a jar or can?
Tammy
/ September 21, 2011I have bought them in a jar and in bulk. I’d start with a small jar if you’re not sure about them.
Strix
/ September 20, 2011Tammy, what do you do with capers that you keep them stocked?
I have only bought them in the past when I needed for a specific recipe, then never to be heard from again!
Tammy
/ September 20, 2011Add them to noodles. I eat fish so I love them with butter and lemon juice over fish. on a bagel with cream cheese. Cooked up with eggplant and raisins and made into a spread.
Naomi
/ September 21, 2011Ah yes, excellent list, Tammy! I’m with Cindy on the grated beetroot, so perhaps that a south African thing – although I’m squarely with you on the frozen fruit, especially berries 😀
Tammy
/ September 21, 2011What, on earth, do you do with it? Add to salads? Put in your smoothies? Why is it a staple?
Danielle Luko
/ September 21, 2011I’ve recently gotten on a smoothie kick — and finally got my husband to eat more fruit this way. Now, if I could only convince my 6-year-old daughter that fruit is better than ice cream! 🙂
Tammy
/ September 22, 2011Smoothies should help!
Eggs In My Pocket
/ September 21, 2011Wonderful! I have been trying to keep my pantry stocked especially since we live so far out. blessings,Kathleen
foodblogandthedog
/ September 22, 2011I’m with you on the beans & lentils they’re so versatile. One of my favourite quick emergency dinners is roasted vegetables with butterbean puree. I roast whatever veg I have with chilli flakes, garlic, thyme and olive oil. The bean puree is like a mix of mashed potato & hummus. You puree the beans with some roasted garlic cloves, add lemon juice, olive oil, basil & salt & pepper then heat it up. So much easier than potatoes and totally delish!!
Tammy
/ September 22, 2011That sounds like a wonderful dish!
herbanlifestyle
/ September 23, 2011I love this list! It sounds like my cupboard. And you have everything you need, except for fresh tomatoes, to make putanesca sauce!
lindsay
/ September 23, 2011i knew i liked you for a reason….anchovy lover!
croquecamille
/ September 25, 2011I totally agree about keeping a well-stocked pantry. I always have a variety of lentils, rices, and vinegars on hand, in addition to many of the things on your list.
Tammy
/ September 25, 2011Vinegars are a great add. I also have a variety on the shelf.
Tokeloshe
/ September 28, 2011What a great idea 😉
iniyaal
/ October 3, 2011A well-thought out list… I always try to have a bottle of powdered dried spices and also a good stock of locally grown pulses (like Semolina, Sago grains, puffed rice etc)
Tammy
/ October 3, 2011Great additions! Thanks for coming by my blog.
Jean
/ October 14, 2011Interesting list Tammy. My list:
1. Low-sodium soy sauce
2. Garlic
3. Fresh ginger root
4. Onion
5. Sunflower or safflower oil
6. Light dried Asian noodles (I no longer have white rice much at all.)
7. Milk (must for my tea, for breakfast)
8. Black tea (see 7)
Other stuff is extra –that’s why I didn’t reach 10. On ingredients 1-5 alone, means tremendous variety in Asian dishes by using different techniques. There’s no logic for 7-8 and probably surprising to many people here.
Tammy
/ October 15, 2011Yes, I have plenty of tea and coffee in the pantry too – everything that is on your list except the Asian noodles.
dayphoto
/ March 31, 2012Tammy, would you like some of our beans we have grown? Please send me an email and let me know. I would be glad to mail you some. I mail beans all the time.
Linda
http://coloradofarmlife.wordpress.com