I often get asked by friends, family as well as readers about how to have a well-stocked pantry. When I think of a well-stocked pantry, I do not think of one that is over-stuffed with items that I hardly ever use. Instead, our well-stocked pantry is full of these Food Staples that I can use on a daily basis as well as having options after coming home from a business trip when I really want to whip up a healthy meal. The last thing I want to do is run to the market after a long journey. I find that the best way to keep a pantry well-stocked with items that I use all the time is to replenish just before I run out. I am excellent about noting the item down on a pad of paper I keep in the kitchen, as well I hardly ever stray from that list even, if I walk down the cookie aisle. Okay, occasionally there will be a pint or two of ice cream in the freezer.
My pantry is broken down into three categories: 1) Savory, 2) Baking, and 3) The Refrigerator/Freezer. These food items I always have on hand as they help me make at least a couple meals upon coming home or between grocery store runs. When we are traveling for work, and we will only be gone for a few days, I make sure there is some fresh produce on hand preferably something green for our return home.
I buy some of our pantry items in bulk (marked with *) and only buy about 1 – 2 pounds at a time. Bulk is a great way to say money, and to only buy what you immediately need. I store the items in glass Weck Jars except for the baking items which I store in OXO Pop-Up Top Containers. I LOVE both products and they keep everything fresh.
If you have any questions – please do not hesitate to reach out.
Savory – these are items that can make an emergency meal in no time.
Lentils * – lots of them in different colors. We like lentils, and they cook up quickly and can be enjoyed during breakfast, lunch or dinner.
Dried Beans * – I always have a couple different types on hand that I cook...