One of the things that has kept me from spending a lot on my groceries lately is that I keep a well stocked pantry. This means that I have every day essentials and rarely have to "run to the store" for something I need for a recipe. As we all know, those "quick" trips can cost you major money! I ran across this article about keeping a well stocked pantry in a group that I am part of. I thought that I would share with any of you who stop by! I don't have every single thing this list has... but I have some things that are not on here. My pantry is something I try to keep stocked. On those weeks when we have NO money for grocery shopping... I can still feed my family well. It also helps with menu planning!
This is just a general guideline to help you get started stocking both your pantry with baking and refrigerated items, then replace them as you run out. You can change the list to meet your families needs. Every household has basic staple items depending on what you cook more, for us, we use a lot of pastas and soups to go into casseroles and such.
Baking & Spices
light corn syrup
beef, chicken & vegetable bouillon cubes
cream of tartar
unseasoned bread crumbs
Bisquick or pancake mix
unsweetened cocoa powder
unsweetened baking chocolate
General & Condiments
dried onion soup mix
chicken or beef stock
red wine vinegar
white wine vinegar
nonstick cooking spray
hot pepper sauce
orange juice concentrate
dinner rolls or bread
Things You’ll Need:
* A Variety Of Pasta And Grains
* Canned Foods
* Canola Oil
* Eggs And Butter
* Garlic And Onions
* Nuts And Seeds
* Olive (not Virgin) Oil
* Baking Supplies
Tips For Creating A Pantry
Create an herb rack or make cupboard space for spices and herbs. Get started with: salt and pepper, chili powder, basil, oregano, rosemary,thyme, bay leaves, cayenne pepper, red pepper flakes, cumin, curry powder, ginger, nutmeg and cinnamon. Some shops sell ready-made herb racks with a selection of jarred seasonings.
Keep baking supplies handy, such as flour, brown and white sugar,baking powder or soda, cornstarch and vanilla extract. In addition to baking, you'll use these for creating and thickening sauces and sweetening beverages.
Stock your refrigerator and cupboards with condiments. You can always find uses for mayonnaise, ketchup, mustards, jams and other spreads. Good black olives, pickles, capers and other salty, tangy bites can jazz up your meals as well.
Refrigerate eggs and freeze butter.
Keep nuts and seeds around. They're great in cookies and cakes, pastas and salads and for snacking and guests.
Buy a few kinds of good cheese - at least one grating cheese, like parmesan - for instant tasty protein.
Store dried pastas, rice, cereals, potatoes and other durable grains. Their value is limitless and you'll never go hungry.
Always, always, always have garlic and onions available. Almost every type of known cuisine calls for these two items.
Keep oils for frying (canola and olive, at minimum) and salad dressings; store vinegars (red wine, white wine, balsamic, or all three, plus plain) for vinaigrettes and whenever a little acidity is needed.
Lay in one bottle of dry white wine and one bottle of red wine, for both cooking and drinking.
Buy canned and jarred staples for when you're in a pinch. Tuna, canned beans and sauces can start off any kitchen creation. Canned tomatoes are indispensable for quick pasta sauces.