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 8 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

Frozen, homemade bread, buns, pizza dough

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

Chicken stock, homemade

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