Tuesday, September 14, 2010

what you should have in your pantry at all times

you may be wondering if i cook elaborate meals and have dinner parties every night.  nope, i sure don't.  i'm still a busy student and there are several nights during the week where i either have leftovers from a big party the night before, or i just whip up something quick and dash out the door.

and, i definitely have those nights where i don't feel like cooking something big.  mac and cheese is always a go-to meal for me :]  but i generally try to always have some quick things in my pantry/freezer that can be used for a million different meals or that can act as a great side in a pinch.  here's a list of some things i always have on hand:

a) Frozen veggies: i always have a good selection of bagged frozen veg in my freezer to throw in to soups, toss in a stir-fry, or just steam up to serve as a vitamin and nutrient packed side dish.  watch for them to go on sale at the grocery-- i stocked up last week when they were $0.88 per bag!  i generally have corn, broccoli florets, mixed veg, and lima beans in my freezer.  **heads up:  avoid getting the veggies in the bags that are labeled "lightly or specially seasoned" because they add an incredible amount of salt to your food (just look at the numbers!).  take the time to season them yourself when you cook them, and that way you control the salt.  

b) Purple Box Pasta:  i can't say enough good things about this product.  you should always have a box or two on hand for those nights when you just want a big bowl of carb-y goodness.  the best thing about pasta is that its versatile: you can make it italian by adding pasta sauce and parm, make it a pasta salad by tossing in some tomatoes, carrots, green peppers, and a balsamic vinaigrette, make an alfredo sauce and throw in some grilled chicken... the list goes on and on.  

c) Chicken breasts: delicious, lean protein that can be seasoned a million ways, grilled on a sandwich, breaded and pan-fried, sliced and thrown into a stir-fry, marinated and put into fajitas, added to a salad--literally anything can happen when you have chicken.  i use my organic, humanely raised chicken from the grocery and watch for it to go on sale.  when that lovely day comes, i buy up several pounds, separate it into individual portions, and freeze it for a later date.  and presto, you have chicken on hand for any occasion!

d) Fresh veggies: i have enlightened you on the virtues of the frozen vegetable, but i am certain i'll sound like a broken record if i explain how much i love and how often i use fresh veg.  i honestly go to the farmers market or the grocery and buy several different and interesting vegetables based upon what looks  the freshest, and go from there.  having chicken one night and don't know what else to eat with it?  steam up some fresh zucchini!  saute button mushrooms and a little butter in a pan!  blanch green beans!  eat raw carrots and celery!  the possibilities are endless.  

e) Spices, oils, and flavorings: never underestimate the power of spices to add variety to your meals.  i am slowly acquiring a nice spice collection of my own, but there are a few things you should always have on hand for cooking.  dried red pepper flakes spice up everything from asian marinades to chicken noodle soup.  rosemary is a perfect complement to grilled chicken as well as roasted potatoes (or roasted anything for that matter).  Invest in a pepper mill and a salt mill (or just buy those grinders from the store like i do).  olive oil is crucial.  like seriously crucial.  you can buy a lighter olive oil if you frequently saute in it, but get the good tasting extra-virgin kind if you are planning on making salad dressings or drizzling it over a meal.  in other words, if you want to taste the olive oil as an ingredient, get something that tastes good.  i also always have lemon and lime juice (in these adorable little squeezy bottles) in the fridge to add to marinades or to brighten up sauces.  

f) Baking Staples: if you are one to bake from scratch (i'm not saying i do all the time-- i like brownie and cake mix as much as the next person), there are a few things you should always have.  a small bag of all-purpose flour, granulated white sugar, light (or dark) brown sugar, vanilla extract (NOT IMITATION VANILLA!), cinnamon, and unsalted butter (in the freezer).  these few ingredients will be everything (with a few exceptions) you need to make most baked goods.  you might also invest in some baking soda and baking powder if you're a cake or muffin baker.  

and, if you have one around (no, this is not a shameless plug for my place of employment), Let's Dish is a great place to get side dishes to have with whatever meat and veggies you cook up for dinner.  they are absolutely delicious, and in my next post which will follow this one shortly, i will show you how i used one first-hand!  **P.S. college kids-- they deliver to school for free!

i hope that was helpful and that you will run right out to the store to stock your pantries and freezers :]


2 comments:

  1. Karamarin, my dear girl! These are wonderful cook's notes! Your photos are beautiful and your ideas and quick recipe notes - delicioso! This is the first one I opened, and I will add four items to your must-haves: black beans, cannellini,chick peas (Goya, unseasoned or a good organic brand) Rotel brand tomatoes with habaneros or jalapenos, diced tomatoes. With the addition of fresh things (cilantro,onions, peppers, etc.), and spices (organic cumin, fresh ginger)you're five minutes away from hot quick and healthy. Fresh is usually Always better, I absolutely agree...but sometimes...

    Your blog is wonderful. So are you! Love Aunt Liz

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  2. great ideas! my mom suggested the same things-- i'll make sure to put them on my shopping list this week!

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