What’s in my kitchen?

One thing I’ve learned over the years is that eating well starts with the basics. Having a fully stocked kitchen helps to ease the time crunch of cooking. Over the past 10 years I’ve  collected supplies, gadgets, and even some junk. I’ve learned that buying quality is ALWAYS better than saving a dollar or two. I’ve also learned that thrift stores carry great kitchen accessories, so try there first, especially if you can’t fork over $40 for a decent pan, or $10 for a legit can-opener.

I’ve also learned that I’m always on a rush, and sometimes, I just have to throw a bunch of stuff together quickly…or I haven’t been to the grocery store in a week…and this is what I feel like I could survive on for a long time.

The Basics:

Pots and pans – sm & lg, quality metal and coating

INSTANT POT – A lifesaver

Colander – something that works for pasta, peas, and leafy greens

Baking sheets – and if you’re like me – a Silpat for easy cleanup

At least, a good quality chef knife, serrated bread knife, two steak knives, and a paring knife

A plastic cutting board

Measuring spoons and cups

Veggie peeler

Spatula/wooden spoon/that $5-bunch-of-utensils your parents got you when you moved out

A kitchen towel (or a few, and a potholder or two)

Freezer bags

Parchment paper

Kitchen gadgets:

Cheese stuff – slicer, grater, shredder, & a zester

Cast iron pan & griddle

Stovetop kettle

Honey jar

Coffee/spice grinder

Metal or bamboo straws

A set each – glass and metal mixing bowls

Silicon Lids to fit anything

Dry Supplies:

Flour – always organic – all-purpose white, spelt, whole wheat bread

Basic herbs/spices – thyme, oregano, rosemary, cayenne, curry, cinnamon, nutmeg, chili, garlic, salt, & pepper

Vanilla & almond extracts

Baking soda and baking powder

Assorted seeds/nuts – almonds, walnuts, sunflower, chia, flax, hemp, cashews

Assorted dried fruits and other goodies – cherries, raisins, cacao nibs, shredded coconut

Oats – organic rolled, recipe?

Beans – black, pinto, garbanzo

Canned fish – tuna is my favorite, but sardines & herring are great too

Pastas – an assortment of short & long, organic always

Home canned tomato sauce, salsa, condiments, etc.

Rice – brown, basmati, white, whatever

Coconut oil, olive oil, pork fat

In The Fridge:

Eggs – always pasture-raised, organic & vegetarian-fed **HERE’S WHY!**

Dairy – raw cream & milk, cheese, yogurt/kefir

Salsa, ketchup, mustard, mayo – other condiments you like

Sesame oil, hemp oil, duck fat

Lemons/limes – I keep fresh lemon juice in pint jars

Nut butter (I like almond) but all are great

Maple Syrup

Fruits & Veggies – whatever is seasonal, and usually apples, carrots, greens

In The Freezer:

Bananas (if you keep them frozen, they are always around)

Berries – assortment of organic, preferably picked over the summer

Butter – I keep both salted (coffee, toast, etc)  & unsalted (baking)

Frozen veggies – peas, corn, green beans, broccoli, cauliflower

Homemade buns, English muffins, & pizza dough

Meat (quality/local/organic) sausages, chicken, ground beef

Chicken stock, homemade

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