Kitchen Basics Pt. 3 | Indianapolis Food Blogger

 There seems to be a myth that cooking from scratch and making good eats at home is hard. I’m here to tell you that isn’t the case. With proper planning and stocking of your pantry and freezer, you can always get something tasty and homemade on the table. For stocking your pantry, there are a ton of foods you can have on hand. They really help getting a good meal on the table when minimal time is involved.  I typically keep the following list in my pantry, fridge and freezer. Use the list as a guide. It isn’t the end all be all of lists, but it is something that I’ve built over time as my cooking has evolved. I talk more about this here Cooking from scratch doesn’t have to be hard and it is attainable. Fresh, Freezer and Pantry can make it happen. 


In the pantry


Baking/Cooking Goods
Flour (Self Rising, Cake All Purpose, Wheat, Coconut)
Baking soda
Baking powder
Extracts (Vanilla, Almond, Rum)
Sugars (Granulated sugar, Brown, Confectioners’ sugar)
Maple syrup

Spice Up Your Life
Foodlovetog Seasonings
Salt (Kosher and Fine)
Paprika (Regular and Smoked)
Crushed Red Pepper
Chili Powder
Dried basil
Bay leaves
Garlic powder
Onion powder
Dried parsley

Rice/Pasta/Grains/Beans/Dry Goods
Rice: white, brown, long and short grain, jasmine, basmati
Grains: quinoa, couscous
Pasta: Various shapes, sizes (always have spaghetti, fettuccini, and Elbow)
Beans: Red, Black, Kidney, White, Lentils
Canned Items: Tomatoes (paste, sauce, crushed and diced) Beans, Mushrooms, Chilies
Stocks: Chicken, Beef, Vegetable
Condiments: Mustard, Hot Sauce, Soy Sauce, Worcestershire, Vinegar
Dry White Wine, Red Wine
Potatoes, Garlic, Onions, Shallots (various types)

Freeze me out:
Frozen Vegetables: Spinach, Carrots, Corn, Green Beans, Onions, Tri Pepper Blend
Homemade Stocks
Meats (Packaged in portions that pertain to your cooking needs) Chicken, Beef, Bacon, Turkey (whatever you consume)
Dough, Pastry Sheets

In the Fridge:
Fresh Herbs