Saturday, September 15, 2012

Ingredients -Things to keep in the Kitchen - Always

You keep these things in the kitchen you can probably make just about 90% of anything you want to eat.  You may have to pick up a protein, but in general you will always have enough in the house to make a meal of love .

Fresh Things - Ginger, garlic, celery, carrots, onions, parmesan (NEVER pre-grated Kraft – whole only - it lasts a long time), green onions, curry paste (if you like curry), half n half, butter, ketchup, Dijon mustard

Frozen Things – bag of boneless chicken thighs, frozen shrimp, frozen peas, green beans

Chicken and or Vegie Stock

Knorr’s chicken base (for when you’re out of chicken stock)

Salt (table and Sea Salt)

Whole Black Pepper for your grinder

Flour (AP)

Sugar (white and brown)

Baking Soda

Cream of Tartar

Potatoes (Russets)

Rice (uncle bens, jasmine)

Beans (dry – pinto, red, black, navy)

Pasta (several types, straight and otherwise)

Taco Seasoning

Soy, Hoisen and Oyster Sauce

Vinegar – Rice, Red, Apple Cider, White.  Yes, you need all four.  And Balsamic can’t hurt either.  The stuff doesn’t go bad, so buy it all.  And don’t buy the cheapest stuff either, especially Balsamic.

Oil – Canola, Extra Virgin Olive.

Double strength tomato paste in a tube (refrigerate after opening, lasts forever)

Dry Sherry, Dry White Vermouth, Port.  Good for many recipes, doesn’t go bad, ever.

Spices – Cumin, Chili Powder, thyme, basil, oregano, bay leaves, parsley, sage, cinnamon, cocoa, vanilla, celery seed.  After that, go for turmeric, cayenne, dill weed, sweet paprika, fennel, whatever you like.

Hot Sauce - you need Tabasco and Siracha.  Even if you don't like hot food, you will be surprised at how much just a little will improve the flavor of many dishes.

Canned Goods – diced tomatoes, tomato sauce, kidney, black, pinto and northern beans, corn, coconut milk, evaporated milk, tuna

Coffee (preferably Hippie Coffee)

Chocolate (well, you don’t need this, but for some reason it always ends up in the house, so you might as well put it on the list)

No comments: