Almond Butter – Jill uses it for her morning smoothies, and more.
Almond Milk – Jill uses it for her morning smoothies.
Baking Powder – I keep an extra can ready at all times.
Baking Soda – Again, an extra can is ready when I run out.
Beans – We always have several cans of black beans and garbanzo beans.
Broth, Chicken and Vegetable: Don’t judge. At this point in my life, I don’t make the time for making stocks.
Canola Oil: I have a bottle and a refillable spray bottle.
Condiments I keep in the fridge with a pantry back up:
- BBQ Sauce (I make my own, but I use Sweet Baby Ray’s as a back up)
- Cholula Hot Sauce
- Heinz Ketchup
- Heinz Yellow Mustard
- Hoisin Sauce
- La Victoria Taco Sauce (Medium Hot)
- Oyster Sauce
- Sriracha Mayonnaise
- Thai Chili Garlic Sauce
- Trader Joe’s Dijon Mustard
Corn Meal, Medium – I have been buying Bob’s Red Mill brand. I love it.
Corn Starch – Gotta have it. Thickener supreme!
Feast from the East Salad Dressing: I can’t make it better, and it’s such an easy cole slaw or Chinese salad. I buy it from Amazon.
Flour, All Purpose – I keep an extra bag in the refrigerator, and a plastic bin full and ready.
Flour, Whole Wheat – Same as above. An absolute essential.
Grits/Polenta – Bob’s Red Mill brand.
Montreal Steak Seasoning: The best there is for steaks. Sprinkle lightly for some, and heavily for rich flavor.
Oats, Quaker Old Fashioned: I use them for cookies, bread, and of course, oatmeal. When I see a big container on sale, I buy it.
Olive Oil, Extra Virgin: When I get down to just one extra bottle, I know I have to stock up! I also have a refillable spray bottle. My go to brands are Trader Joe’s or Kirkland.
Pasta – I buy keep spaghetti (thick), rigatoni/penne, and large elbow macaroni in the pantry at all times.
Peanut Butter, my go to is Jif Natural, Extra Crunchy. I know. I can hear the purists sighing, but I love it.
Soy Sauce: My go to for steaks (with the Montreal Steak Seasoning) and Chinese Sauces.
Spices – I love Penzey’s spices. I have an alphabetically arranged spice drawer (two actually) full of Penzey’s 1/2 cup jars. I have lots of spices, but here are the spices I buy in bulk and I am constantly refilling.
- Arkibu Rub
- Bay Leaves
- Black Pepper, Course
- Black Pepper, Shaker Grind
- Cayenne Pepper
- Cinnamon, China (Best Cinnamon Ever!)
- Chili Powder, Medium
- Garlic, Granulated Powder
- Garlic, Minced
- Herbes de Provence
- Italian Herb Mix
- Lemon Pepper
- Onion Powder
- Paprika, Smoked
- Red Pepper Flakes (Crushed) (I am trying the super hot peppers from the Flatiron Pepper Company – I love them so far!)
- Salt, Kosher (From Morton’s Blue Box)
- Salt, Seasoned
Stonewall Kitchen Balsamic Fig Dressing – We love Stonewall Kitchen and visit the mothership whenever we go to York, Maine. All of their stuff is great!
Sugar, Brown – A smaller plastic bin full.
Sugar, Powdered – I keep it in a shaker to shake over waffles, pancakes, and more.
Sugar, White Granulated – A smaller plastic bin full.
Tomato Sauce, Italian – While I have two recipes here for making pasta sauce, having a jar ready to go makes for easy and tasty cooking. Find one or two you like and stick with it. We like the Creamy Tomato Basil Pasta Sauce from Trader Joe’s, Tantillo from Von’s/Pavilions/Safeway, and a few more marinara sauces.
Tomatoes, Whole Peeled – San Marzano of some kind (Look for DOP on the label)
Tomatoes, Crushed – San Marzano of some kind (Look for DOP on the label)
Turkey Bags – I buy these by the box of 10. They are ready for Thanksgiving (brining, not cooking), and it’s a great bag for marinating large items. Buy them here at Amazon.
Vanilla – Again, it’s too important not to have a back up. I use Trader Joe’s brand here.