(Disclaimer: This page will be a work in progress. Please bear with me as I try to get ‘posts’ on here in their entirety, one at a time!)
All cooks, pro or not, know that a well-stocked pantry is the solid foundation from which great cooking comes. It also allows for those improv moments which, let’s face it, is most of the time. But what makes a well-stocked pantry?
Clearly, there are many ways to get to a well-stocked pantry, depending on whether you bake or not, who you are cooking for, what your preferences, background and experience are, etc. In my workshops, Pantry Makeover and Yoga & the Pantry, I’m able to get into more depth and can personalize options for each person. While I hope to someday be able to bring those workshops to you here in an online fashion, I will in the meantime attempt to get the basics down. I’ll cover the different aspects of the pantry and discuss cooking tips to enhance nutritive value in everything you cook.
For a quick update on your pantry, see the following list of some items I find are essential. Otherwise, click on each link for more in depth info.
Every pantry needs: (of course these are essentials and there are many more items that round out a well stocked pantry)
- 3-4 different types of grains (in my pantry you’ll always find long and short grain rice, quinoa, polenta, steel cut oats)
- Lentils – These are nutrition powerhouses and are SO easy to cook. I keep Le Puy, brown and red lentils in my pantry always fully stocked! Apparently they’re also a great way to help save the planet. Click here to find out more.
- Chickpeas – These are so versatile but they do require planning ahead since they must be soaked and take a while to cook…unless you have a pressure cooker!
- Black beans – These are also versatile; great in soups, salads, burgers, etc.
- Vinegars – my staples are red wine, apple cider, rice wine, balsamic and champagne
- Oils– Extra-virgin olive oil (cold pressed), unrefined coconut oil, refined coconut oil or organic canola oil, sesame oil,
- Anchovies (awesome in dressings, puttanesca and anywhere you want to add some umph in flavor)