Packing the Pantry
Milk, eggs, and loaves of bread. Those three items disappear from the shelves when the whole city makes a grocery run in preparation for a winter storm. And with good reason — those three ingredients have been foundational to keeping a family fed when roads are impassable. But how do we prepare for everyday, non-emergency cooking?
Feeling unprepared is one of the biggest barriers to independence in the kitchen. As the once little-sister sidekick at all of my brother’s Cub Scouts meetings, I’ve learned that “Always Be Prepared” is a mixed bag. It set me up for years of traveling with way too many clothes and carrying two 40-ounce water jugs wherever I went. But, mindful, strategic pantry packing leads to comfort and confidence. Unlike the results of mad dash storm shopping, a properly stocked pantry should supply you with the resources to cook a dozen meals from a handful of culinary regions. So, what belongs in your pantry?
Sub-Pantries. Regardless of the size of your pantry, each active, meal-making cook benefits from thinking of the kitchen as these four sub-pantries:
Baking Pantry
Refrigerator Pantry
Freezer Pantry
Dry Goods Pantry
The following is possibly one of the most narrowly focused, subjective lists I’ve ever created. We all come from different backgrounds, with different food perspectives, histories, and habits. What’s “stocked” to me might be foolishness to you. So, please extend a scoop of grace to me as you read through my version of a stocked pantry:
Baking Pantry
All-Purpose Flour
Cornstarch
Cane Sugar
Powdered Sugar
Brown Sugar
Cocoa Powder
Active Dry Yeast
Baking Soda
Baking Powder
Non-Iodized Salt
5-Minute Oats
Refrigerator Pantry
Parsley
Green Onions
Raw Carrots
Celery
Lemons
Mayonnaise
Milk
Cream
Cheddar (type) Cheese
Parmesan Cheese
Cream Cheese
Eggs
Freezer Pantry
Frozen Ground Meat (1-2 pounds; chicken, beef, or turkey)
Bacon
Sausage
Chicken Thighs (2-4 pounds)
Frozen Berries
Frozen Vegetables (peas, diced onions, grated carrots, long green beans)
Dry Goods Pantry
Pasta, 1 short pasta and 1 long noodle pasta
Mustards, yellow and stone-ground
Vinegars, apple cider and red wine varieties
Cooking Oil and Olive Oil
Butter and Shortening
Panko Bread Crumbs
Tomatoes (bottled tomato juice, boxed crushed tomatoes, canned whole tomatoes, and paste)
Boxed Chicken or Beef Stock and Red + White Wine
Rice
Beans, dried and canned
Green Chilis, canned
Paprika
Black Pepper
Crushed Red Pepper
Chili Powder
Cumin
Curry Powder
Dried Herbs (oregano, basil)
Potatoes (I prefer large Yukon Gold)
White Onions
Garlic
Raw or Roasted Nuts (pecans, almonds, walnuts)
Soy Sauce and Maggi
Apricot Preserves
With these goodies on the shelves of your pantry, the recipe possibilities include baked goods, soups, salads, pasta dishes, and more. You’ll be prepared for some variation on whatever you or your family members are craving. There are probably two dozen even more essential items that I didn’t list that you’ve already considered — and that’s perfect! Add those to the list and keep stocking what you’ll need to feel prepared to create whatever your heart desires. Below are two creations that get a lot of use in our house.
