Pantry: Stock Up and Save

Posted by Caroline Wright

So, I'm back from a fun, food-filled vacation in Maine (more on that later) to reality: a new apartment with boxes to unpack and empty cupboards.

My husband, Garth, and I moved to a new place in Brooklyn as our first home as newlyweds just days before we left on vacation. Reviewing our post-vacation and post-move funds, it was clear I had to hit our grocery store with a penny-pinching purpose: to stock my pantry.

I don't know how many of you have households like ours, but we fall into the trap of reaching for the takeout menu if we don't have something that's quick and easy tucked away. This gets expensive and, unfortunately, rather unhealthy. The trick that works for me is to have many (more than half for any meal) go-to ingredients to which I'll add fresh produce when I have it on hand. This way, I'm guaranteed to find something simple to scrounge together for dinner.

Last night, I hit the co-op to buy some kitchen staples that I can't live without:

• flours (white and whole wheat)
• tortillas (for the freezer)
• oats
• oils
• canned tomato products (diced, paste, crushed)
• baking powder and soda
• sugars (white and brown)
• pasta
• canned beans
• canned tuna in oil
• rice (brown and white)
• Panko
• healthy snacks (whole-grain fruit crackers, dried fruit)

Since I'll be hitting the store again for a more specialized shop, do you have special suggestions for items you keep in your pantry to bail you out from take-out?

When I reach into my pantry, I think about variety. Combine a few pantry items with a few fresh (or frozen) vegetables, as pulling exclusively from your pantry could make your dinner taste canned.

For example, check out our recipe for Penne with Tuna and Onion -- it has pasta, tuna, capers, garlic, and olive oil (all pantry staples), but its flavor is freshened by flat-leaf parsley and a rich addition of half-and-half.

Now, that's a meal you could have on hand all the time!

I am of the belief, though, that the best impromptu meals come from a collaboration of well-stocked freezer, pantry, and refrigerator, but Rome wasn't built in a day! I have a lot of budget-friendly tricks up my sleeve to share with you later as my staples at home become more stocked. So, stick with me. Together, we'll get my kitchen up and running!

Comments

[Amy Sherman]

My pantry is crazy! But I could live on the contents for months. Here are a few more on my list:sardines, various crackers, chutney, mustard, low salt chicken stock, anchovies, sun dried tomatoes, olives and Chinese sauces, couscous, falafel mix, polenta and applesauce

[Alison]

Fresh ingredients in pasta is a great use of pantry/farmer's market items. I also rely on egg dishes a lot when I don't know what to make. Omelets, scrambled eggs, etc.

[Melinda]

Tahini keeps for a long time in the fridge; I also keep chick peas around for that hummus fix. Since I'm in Texas, I also have to keep Ro-tel, green chiles, and chipotles in adobo handy.

[Jessica]

Frozen peas are a must-have for the freezer. Also stock up on all kinds of nuts.

[Marie]

Pasta is always a go to food for me whether with tomato sauce I froze from the weekend, store bought pesto or just with evoo + garlic + parmeggiano reggiano. In the time pasta boils you have a meal. Also I stock up on diffferent beans (chick peas, black beans, cannelini) to use in salads/soups/tortillas.

[Karen]

I like to have a variety of spices on hand to add new flavor twists to the same standard ingredients. For example, take these standard 4 ingredients: rice, tomatoes, onions and ground beef. For a Greek flair add some oregano, mint, cinnamon and feta cheese; Make it Mexican, with some cumin, cilantro and lime and maybe some sort of chili for a spice kick. Or you can do an Indian twist with curry powder, ginger, sugar and some yoghurt.

[Caroline Wright]

These are all really helpful comments. I am hitting the co-op again this weekend to further stock my freezer (more on that later!), and will keep these suggestions in mind. Thanks, everyone!