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 4 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 resale 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

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

Baking sheet – as big as your oven will fit (mines tiny)

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

Straws

Grapefruit spoon/knife

A set each – glass and metal mixing bowls

These rad things!!!!!!!!!!!!

Dry Supplies:

Flour – a few – whole wheat pastry, buckwheat, brown rice

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

Oatmeal – organic rolled, recipe?

Beans – lentils, garbanzo, black

Pastas – an assortment, my favorite

Tuna

Popcorn

Backup salsa, tomato sauce, refried beans (because these may already be in the fridge)

Rice – brown, basmati, white, whatever

Coconut & Olive Oils

In The Fridge:

Eggs

Some kind of cheese – sharp cheddar and parmesan always

Salsa

Lemons/limes

Nut butter (I like almond)

Maple Syrup

Yogurt

Jam/preserves

Fruits & Veggies – at least apples, carrots, celery, grapefruit/melons, greens

In The Freezer:

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

Berries – assortment of organic, preferably picked over the summer

Butter

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

Ezekiel bread/english muffins/bagels

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

Chicken stock, homemade

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