Keeping Your Kitchen Stocked
A few folks have asked me what I like to keep stocked in my kitchen. So, you can find a list of my pantry and freezer staples below. Keep in mind though, these are MY pantry and freezer staples. Your staples should reflect the food you like to cook and the food you will actually cook, not what an idealized version of yourself would cook.
Stocking your pantry and fridge takes a little bit of time and money but it is worth it in the end. When trying to stock your kitchen at the beginning, I recommend adding a few items each week until you have a stock that you feel comfortable with. Once you’ve gotten it stocked, aim to (reasonably) maintain it by buying a few items every few weeks or if your space and money allow, buying in bulk.
Having a stocked kitchen not only allows you to be able to cook a quick meal when you don’t feel like cooking or haven’t been to the store, but it also helps your weekly grocery average stay lower.
Oils, Vinegar, Sauces:
Vinegar: Balsamic, Apple Cider, White, Rice, Red Wine
Hot Sauce
Low Sodium Soy Sauce
Fish Sauce
Sweet Chili Sauce
Olive Oil
Grapeseed Oil
Coconut Oil
Sriracha
Honey
Ketchup
BBQ Sauce
Mustard
Tomato Basil Pasta Sauce
Thai Green Curry Paste
Worcestershire Sauce
Peanut Butter
Canned goods:
Coconut Milk
Tomatoes: diced, fire-roasted
Fire Roasted Tomatoes
Beans: Black and Kidney
Pumpkin
Chicken Broth
Beef Broth
Spices:
Sea Salt
Black Pepper
Onion Powder
Garlic Powder
Cumin
Cayenne Pepper
Crushed Red Pepper
Chili Powder
Kickin’ Chicken
Paprika
Basil
Oregano
Thyme
Parsley
Bay Leaves
Curry Powder
Cinnamon
Baking goods:
Baking Soda
Flour: Whole Wheat, Wheat, Almond
Sugars: Powdered, Brown, Granulated
Baking Powder
Corn Starch
Pasta/Grains:
Rice: Brown, Jasmine
Noodles: Ramen, Spaghetti, lasagna
Fridge Staples:
Eggs
Apple Butter
Grape Jelly
Butter
Minced Garlic
Bell Peppers
Onions: Red, Yellow
Shredded Cheese
Freezer Staples:
Chicken Breasts or Thighs
Shrimp
Salmon Fillets
Spinach
Green Beans
Frozen Fruit
Yasso Bars
Sausage links
