In My Pantry

Here’s a running list of ingredients I always have on hand. By mixing together a couple of these categories, I always have a meal ready to go. For example, crushed tomatoes, onion, garlic, and dried pasta or crushed tomatoes, vegetable stock, onions, garlic, squash, and dried lentils. Mix, match, and dine!

Baking:
Active dry yeast,  baking powder, baking soda, granulated sugar, light brown sugar, unbleached all purpose flour, vanilla extract, whole wheat pastry flour

Cans:
Black beans, boxed vegetable stock, chick peas, crushed tomatoes, natural peanut butter, tomato paste

Condiments:
Gulden’s spicy brown mustard, ketchup, mayonnaise, Tamari

Dry storage:
Dried black beans, dried lentils, garlic, ginger, red onions, yellow onions, potatoes, winter squash

Fridge and Freezer:
Butter, edamame

Grains and pastas:
Brown rice, dried pasta, rolled oats, soba noodles, quinoa

Oils:
Canola oil and extra virgin olive oil

Refrigerator:
Lemons/Limes

Spices:
Cinnamon, cumin, garlic powder, Lawry’s seasoning salt, minced onion, oregano, paprika, pepper, sea salt, table salt,

Vinegars:
Apple cider vinegar, balsamic vinegar, brown rice vinegar, red wine vinegar