Have you ever come home from work full of intention and motivation to cook dinner at home, only to find an empty pantry and nothing to work with? Sometimes cooking at home sounds totally do-able, but making that extra stop at the grocery on the way home is where I lose steam. Making sure you have a few pantry staples can be that make-or-break factor between whipping up something homemade or grabbing your phone to order from Postmates, yet again.
Stock Your Kitchen: Pantry Staples
This list of pantry staples are the items that I like to keep on hand to help me whip up meals on the fly. They’re basic, versatile ingredients that are used frequently, are usually fairly inexpensive, and have a long shelf life (pantry, refrigerator, or freezer). Your personal list will take shape as you begin to cook regularly and develop favorite recipes or flavors. In the mean time, use this list as a guide for slowly building up your pantry over time. You don’t have to buy everything at once! Buy one or two items, as needed, but always check if you need to restock on these items before you do your weekly shop.
Need ideas for what to make with your pantry staples? Check out these 19 Quick and Easy Weeknight Dinners, designed specifically to use pantry staples and require little planning ahead!
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Dry Goods
Dry goods are usually the least expensive and most versatile ingredients in your kitchen. I like to buy these items from bulk bins, if possible, to cut down on packaging, and because I can buy any quantity needed. If you don’t have fancy containers to store your dry goods, don’t fret. A heavy duty zip top food storage bag will do the job. Just make sure they stay dry, cool, and away from sunlight because flavors and freshness don’t last forever.
- Flour: all-purpose, whole wheat
- Sugar: white, brown, confectioners (powdered)
- Rolled Oats
- Rice: long-grain white, brown, or jasmine rice
- Cornmeal
- Baking Powder
- Baking Soda
- Cornstarch
- Dry Beans: black, white (cannellini, navy), kidney, garbanzo
- Lentils
- Pasta
Oils, Vinegars, and Sauces
Oils, vinegars, and sauces are essential to giving life to your food. They add flavor, zing, and can be used to make a million different dressings and sauces that will liven up even the most boring meals. Again, these items are pretty basic and inexpensive, and most have an extremely long shelf life. Don’t worry yourself over buying top quality when you’re just starting out. Until you become more experienced in the kitchen and your taste develop, you may not be able to tell the difference between generic and high end. Stick to what you can afford and I promise you’ll still be able to make good food!
- Oils: vegetable or canola, extra virgin olive oil, toasted sesame oil, non-stick spray
- Vinegar: apple cider, red wine, rice, balsamic
- Soy Sauce*
- Worcestershire Sauce*
- Sriracha*
- Honey
- Mustard*: yellow, Dijon
- Mayonnaise*
- Hoisin Sauce*
- Peanut Butter*
*Refrigerate after opening
Herbs and Spices
Herbs and spices are my arsenal in the kitchen. They can turn boring, flavorless food into a drool-worthy creation. Spices have a fairly long shelf life, especially if kept in an air-tight container, away from heat and sunlight. There is no exact expiration date for herbs and spices, but a good way to determine their potency is to give them a sniff. If you can’t smell your spices, you won’t likely be able to taste them in your recipe, either. For super fresh and affordable spices, look for spices sold in bulk (this is becoming more popular in grocery stores) and check international grocery stores.
This list is highly personalized and will differ greatly depending on what kind of cuisine you like.
- Salt (fine sea salt and coarse kosher salt)
- Whole Peppercorns (with grinder – see photo above, far right)
- Basil
- Oregano
- Thyme
- Cumin
- Crushed Red Pepper
- Cayenne Pepper
- Smoked Paprika
- Cinnamon
- Curry Powder
- Chili Powder
- Garlic Powder
- Cocoa Powder
- Vanilla Extract
- Turmeric
Refrigerated Items
Obviously these ingredients don’t have as long of a shelf life as dry goods, but it’s good to keep them on hand.
- Milk: dairy or non-dairy
- Eggs (large)
- Butter
- Plain Yogurt
- Grated Parmesan
- Mayonnaise, Mustard (also listed under sauces)
- Shredded Cheese (can be kept in the freezer for long term storage)
- Tortillas (almost anything can be made into a quesadilla for a quick meal!)
Frozen Items
In lieu of trying to keep a variety of fresh vegetables on hand (keep dreamin’, Beth) I like to keep a variety of frozen vegetables on hand. Frozen vegetables are the next best thing to fresh because they don’t have any extra salt or preservatives added (make sure you’re not getting the kind that come with a sauce). They’re always there ready and waiting to be tossed into a soup, casserole, pasta dish, or even tossed onto pizza, without worry that they’ll go limp and begin to stink up the fridge.
- Spinach
- Broccoli Florets
- Fruit: blueberries, strawberries, peaches
- Shelled Edamame
- Corn Kernels
I also like to make sure I have a little meat stashed in my fridge for quick meals. When I encounter meat sales, I stock up and stash the goods in my freezer for later.
Canned Goods
I don’t use canned goods often, but they’re extremely convenient and usually fairly inexpensive, so they can certainly be a life saver. I try to stick to canned goods with as little additives as possible.
- Tomatoes: paste, diced, sauce, crushed/puréed
- Beans: black, kidney, white, garbanzo
- Pumpkin Purée
- Pasta Sauce (for when there’s no time to make your own)
- Coconut Milk
- Soup Base: I used Better Than Bouillon, chicken, beef, and vegetable. Refrigerate after opening.
So there you have it—my most valuable pantry staples that I rely on to get me through busy days and last minute meal requests. What about you? What have I forgotten? What ingredient can you not live without having on hand at all times?
Share yours in the comments below!
Post originally published 11-19-14, updated 7-5-18.
I live in a small senior apartment with very limited pantry space, and a very small refrigerator and freezer. While I can’t keep all of these items on hand at all times, a list like this is helpful to make sure I use the space I have wisely.
I’m camp style cooking. Open fire, grill, and propane burner… Need ideas for that genre of meal prep shall we call it
Mandi, check out the Chef’s Table episodes on Francis Mallmann and Lennox Hastie. Look up some of Jaret Foster and Mona Johnson’s work as well! Hopefully you can apply some of our recipes to your chosen method! Let us know how it goes.
Need help
Nutmeg
Whole Cloves
Old Bay
Pickles
Sour cream
I am a senior citizen trying to learn how to create small meals just for me and healthy meals.
Hi, Lynda! Welcome to our site! There is a drop-down menu on every recipe card that will allow you to adjust the serving size of the recipe to make things just for one. I hope that helps! ~Marion :)
Me too! It’s incredibly hard to buy fresh or frozen for be one person! It’s always out lasting its use….,
I am hooked on this blog. I have been needing this for a while.
A staple I have that is not on your list is Evaporated milk and sweet condensed Milk. Evaporated milk has come in hand for days when cant get to grocery store and ran out of milk. It tastes way better then powdered milk. Sweetened Condensed Milk is great for deserts when craving something sweet, whether is pumpkin pie or ice cream.
Food grade – Sodium Citrate. This magical white powder is an emulsifier (and other things). It’s used in the food industry such as gelatin mix, ice-cream, jams, sweets, milk powder, processed cheeses, carbonated beverages, and wine. I find it best for Nacho cheese fondue/sauce/dip/soup or where the ingredients dont normally mix. No need for cornflour, and the sauce will NEVER set into a hard lump.
I’ve been using ‘Modernist cuisine’s’ recipe: https://www.foodrepublic.com/recipes/take-modernist-cuisines-nacho-cheese-sauce-for-a-spin/
I do a lot of stir-frys and keep jarred minced ginger in the fridge….
I also can’t imagine having some type of ready to eat chocolate somewhere in my kitchen…..
Me too Allison! I keep organic allergen free semi sweet chocolate morsels A little handful stops the craving and satisfy a the sweet tooth!
Panko Breadcrumbs
Evaporated Milk :)
Thanks for all the great help!
marmalade, dried kelp, coffee. Love ya!
I can’t emphasize enough how helpful it is to have an expansive spice collection. I built mine up over time during covid because we were all getting so bored of the regular recipes in rotation. I got of the less common (for western cooking) ones on Amazon when I couldn’t find stuff in stores. I’ve gotten a lot of mileage out of adding:
cloves, allspice, ground coriander, dried mint, garam masala, onion and garlic powder, turmeric, cardamom, smoked paprika, dried or frozen ginger
Thank you! I am cooking for 2 now any suggestions on how to cut a recipe back and still make it taste good would be appreciated. Thanks again for all the great information. Karen
You can usually just cut all of the ingredients’ quantities in half and it should taste fine
I love this list but I want to point out a possible point of massive money savings.
Pasta Sauce (for when there’s no time to make your own)
Pasta sauce can just be a can of crushed tomatoes & seasoning. Which is generally 50% cheaper than a can of pre-made pasta sauce. It could even be tomato sauce with seasonings and some pre-sauteed veg (some onions & garlic).
Anyway, the rest is perfectly fine.
When I’m short on time….
I keep frozen potatoes (cubed hashbrowns) for quick mashed potatoes or potatoes salad. I’ve even used them in soups and stew.
I always keep dry cake mix and cans of pie fillings on hand. A quick dessert for the family or if company shows up.
Examples
Spice cake/apple pie filling
Yellow cake/canned peaches
White cake/cherry or blueberry pie filling.
Blessings everyone!
Wow Beth! I love your site. Creative uses for core, cheap but pure ingredients is what peasants of the world have done for centuries to feed their (often large) families for next to nothing. The best meal I’ve ever had in my life was a bread and potato palya purchased from a lady in a hut on a donkey sanctuary in rural India. I feel she, you, and I would all be friends. Thanks for taking the time to put this site together.
I love your comment. I’d like to join the gathering too and be friends!
Thanks so much for the tips! Definitely will put to use in the future.
Is there a printable version of this somewhere?
No, unfortunately, I don’t have that, but I should make it!
is there a printable list now??
Great list! Made my day to read it and know I have everything you listed here in my kitchen! You rock!!
Canned tuna and salmon. We are a family of 5 who love salmon cakes – but not the cost of fresh fish. Also great for a quick, nutritious topping for salad or pasta with white sauce.
Hi Beth, I’m going to send this info to my son who has (almost) completed the Reno on his duplex where he will live with his twin 3 year olds. Lots of good info for cooking basic dinners (not expensive). I will bless him with some basic kitchen supplies and cookware as well as pantry supplies that I believe he will use.
Thank you for this list, has a lot of the little things id usually forget and is very generalized.
I personally can’t live without garlic, so every time I go to the store, I make sure to stock up! Fresh garlic is fairly cheap and keeps for a long time. I also like to buy jars of minced garlic which is a huge time saver. When we had to isolate last year, my mom went to the grocery store and bought a bag of instant milk- add it to the last 1/4 of a milk jug (with water), and you can’t taste the difference. Side note: Thank you for the spinach and feta recipes! I love spinach, but I never tried feta before finding your website, now I keep feta in the freezer for long-term storage (came up with that after reading your tip about freezing shredded cheese- thanks again!).
Trader Joe’s has converted me to minced frozen garlic (and ginger). It comes in these 1x1cm cubes which is about a teaspoon. It is just as convenient as the jarred minced garlic and I think it tastes and smells a lot fresher. I recommend it if you are lucky enough to have a TJ’s nearby.
Why do you put soy and worcestershire sauces in the fridge? I have used worcestershire since I was tiny and it has never been stored in the fridge in mine, my mum’s, my sister’s or my Nan’s households. I don’t even think it is written on the bottle in the UK! I can’t imagine what it would do to the flavour
While it isn’t necessary to refrigerate the Worcestershire sauce, refrigerating it can extend the shelf life.
How can you forget Tony Chachere’s More Spice Creole Seasoning? I’ve used it daily since I moved to New Orleans in 1973, even though I no longer live there. Also, Zatarain’s Crab Boil for shrimp. And let’s not forget fresh garlic, which keeps for quite a while in a brown paper bag in the fridge. Could not live without it. Celery and green bell peppers for Cajun dishes, too: with onions they’re the trinity.
Tinned chickpeas for
curries and stirfries., tinned tuna, cheddar cheese (I buy a giant block, freeze most of it and take it out as I need it), Naan bread (stick it in freezer for making pizza and eating with curries), bread, quickoats,
margarine, molasses, allspice, ginger, plain ramen in a large packet. Fresh stuff: onions and either potatoes or sweet potatoes, carrots, apples.
Learning to cook for 1 on a budget, this site has saved my life! I freeze leftovers and stay within my budget! Fantastic! Thank you so much!!!
instant ramen,lettuce,cucumbers,tomatoes(cherry and normal).
This is an AWESOME list, this is a must for anyone newly living on their own or going to college
Small red beans for Swedish sweet & sour beans, a family treasure. Mint & almond extracts. Canned light tuna &
salmon. Coriander & ginger powder for Indian dishes. Fresh onions – they jazz up almost anything. Frozen baby peas.
Rice because if you always have turmeric, curry, cayenne pepper, cumin you can always spice up a rice!April
Montreal Steak Spice is one that I always have on hand. It adds an easy kick to just about anything.
I always have Lowreys Seasoned salt on hand. Adds a little more flavor than regular salt. Lemon pepper is another spice.
Also keep different kinds of pasta. If electricity goes out, I can still cook on my gas stove.
Beth, you have taught me so well over the years that I have almost everything on the list :) You’re the best and have made my cooking life fun and easy!!
My freezer is full. Buy in bulk [when possible] .. separate and freeze. Vidalia onions – slice thinly or shave and store in containers in the freezer.
Tomatoes .. cube and put in ice trays .. when frozen, pop them into a freezer bag. Use as needed. Do the ice cube tray thing with any leftovers to put in soup or stew .. My husband likes grilled chicken on his lunch salad .. bulk buy .. marinate in Mojo Crillo overnight or a couple of days .. grill on my George Foreman .. left cool to handle .. cut into cubes with kitchen shears and place on waxed paper lined pizza pan .. usually have layers – each separate .. cover and freeze. When frozen, put in freezer bags .. can remove as much or as little as needed. Even do coffee in ice cube trays .. freeze and pop into freezer bags. Makes great cold drinks. Thanks for all the sharing.
I have all except pumpkin (we don’t like the taste). I also h and dried fruit. ave quite a few more spices. I keep frozen chopped onions, bell peppers, celery packed in small quantities in the freezer. We have a several varieties of canned fruit. Having grown up on a farm, I feel like we are out of food if the cupboards and freezer aren’t full.
I have started buying a whole bunch of celery, washing it and slicing it all in the food processor then putting it into little freezer bags in portions I’d use for soup and stews etc.. It’ll keep in the freezer for a long time and works out so much cheaper than buying it by the stick or half bunch. I keep fresh young ginger whole in there too and grate it while frozen with skin on straight into my cooking so I don’t waste any.
Fish, seafood, algae, (like Nori)
I have almost everything on your list except for canned pumpkin puree (caused we finished it). We have a ton of spices plus canned salmon, tuna, canned soups – cream of tomato, cream of mushroom, instant mashed potatoes, minced garlic, fish sauce, frozen peppers, and jarred salsa. I am also trying to hold off on buying fresh produce until I need it because then I forget about it and it goes bad.
For those with freezer space who may not get to their cheese and butter in time, you can freeze them. If there is a good sale on either of those I’ll put the extra in the freezer.
Great staples!
I am surprised you don’t have pickles or olives listed. Pickles for sure are a multi-usage item that’ll last forever even opened. I use pickles juice in place of an acid in my cooking and garlic dill pickle juice makes a very tasty vinaigrette for a salad. I put a dash or two in all my soups, home made or canned from the store. Once you do it you’ll be hooked too. And Olives, the brine from green olives is a good salt substitute for a meatless sauce substitute replacing Fish sauce and the wrosishtrie . . . what ever . . .the “W” British sauce, in recipes.
I am forever perplexed as to why Olive brine doesn’t wind up in Vegetarian/ Vegan recipes.
Parsley is another one. I use it in almost everything. I’ll leave you with one other thing . . . MSG. Yes . . the evil MSG. Let me be the first to tell you folks . . DON’T GO BY THE GOVERNMENT . . . . MSG is a flavor enhancer! It’s been used in Asia from 1000’s of years and MSG is made from . . . . drum roll . . .
Soya beans! So if you eat soy sauce you can eat MSG. MSG has 30% less sodium than salt so its good for low salt diets. But don’t take my word for it . . go and “Bing” it. MSG is also a meat tenderizer sold under brands such as Accent. Anyway,
I love your approach to cooking in general Madam. We all should adopt a like way in our thinking. Very well done.
Am so lucky as my large Pantry is bursting to the seams but have you notice that when ever you see some delicious recipe you just want to create it doesn’t matter how many spices on the shelves (in my case, many passed their sell by date) you never got the one required in the recipe. Oh well that’s life.
Great lists Beth! I have almost everything on it but do need to refresh some of the items soon. A good reminder to go through them. I don’t like a lot of the spice heat you have in stock, but as you said it is a personal choice. In my canned pantry, I also keep canned mushrooms, artichokes, saurkraut, tuna, sardines, clams, smoked oysters, Spam (yes, I like it!) As others have said I also keep pineapple, mandarin oranges, and peaches. I add some saltine crackers to my dry goods list. One reason for some of the canned goods is for winter power outages. Not the big emergency kit but for a snack when the power is out for 5 hours or so at dinnertime. I really need to work on my supply of veggies in the freezer. Thanks for all the great posts and recipes.
Great idea for the emergency stash!
Oh wow. I’m pretty sure that I’ve got pretty much everything that you’ve listed! I don’t usually buy the jarred pasta sauce, but when I make it from scratch (since I always have tomato sauce in the pantry) I make extra and stick it in the freezer. I do the same for enchilada sauce. We keep both canned and dry beans in the pantry. I also grow herbs like oregano, thyme, and basil and dry them to use all year. I’ve got a huge garden where I grow lettuce, Brussels sprouts (we eat both the sprouts and the leaves) and other veggies like peas, kohlrabi, carrots, and squash. I keep potatoes and carrots in the house at all times and usually have peas and carrots, edamame, cauliflower, and spinach in the freezer.
My freezer vegetable staples: corn, peas, carrots, edamame, Lima beans, multi vegetable assortment, green beans, broccoli, cauliflower, butternut Squash & Zucchini. I have to buy Low Sodium everything, I keep LS Beef,
Chicken, & Vegetable Broths & Very LS Vegan stock base (Amazon). I have a stock of herb & veg pastes in the fridge Parley, Cilantro, Ginger, Lemongrass, Thyme, & Basil ( fresh don’t keep long enough). Every Herb & Spice,
I can find ( I use Amazon, cheaper & more variety,) I add dried coconut milk, also stock Boxes of Almond, Soy &
Almond/Coconut Milks by the case (Amazon) boxed Tofu by the case from Amazon. For canned goods the Tomato Paste, Diced Plain, with jalapeño spicy & Mild, canned Jalapeños, canned mushrooms, bamboo shoot,
Water Chestnuts, Beansprouts, Pineapple In Juice,Mandarins in juice. You didn’t mention fresh produce, Potatoes, Onions, Celery, Carrots, Kale, Acorn Squashes, Zucchini, Green & Red Bell Peppers, Apples, Avocados, Lemons, Limes & Bananas. I can’t have Tap water because of an allergy to an additive, So Spring Water. I use Lite Olive Oil for Vegetable Oil, EVOO, Rice, Cider, & Balsamic Vinegar. Non Dairy Yogurt( Soy & Coconut),. We get grass fed meat from a CSA cheaper than the market. Whole Wheat Pastry & regular whole wheat, granulated cane sugar (pale brown & tasty) I make our own salad dressings, add Dijon mustard to the list, we make our own spaghetti sauce from LS Purée & Paste plus carrots & herbs. I read every label before buying, formulas change & sugar, salt, & excess fat are verboten.. I’m allergic to cow dairy so imported Romano from sheep’s milk instead of Parmesan, & goats milk cheeses. We use cheese as a condiment only..I use flour over cornstarch as much as possible. I do use eggs & unsalted butter ( butter doesn’t bother me, but hasn’t much casein anyhow). Coconut Oil as well but fats are very limited. I drink Iced Tea, Water, Coconut Water, Spring Water, & occasionally seltzer, no diet sweeteners allowed. It takes time to build a pantry that has everything you need, I learned from my Mother & learned to write everything running low on an ongoing list. It is the best way to prevent running out. I also learned how to substitute for anything I don’t have & keep a list of new subs I find. Final necessities Lemon, Lime, & Pineapple Juice & Frozen OJ. These juices brighten things & can cover the lack of salt ( my Kidneys & Hypertension don’t allow it). My Hubs Christmas present last year was a lazy Susan filled with every hot sauce & seasoning from every cuisine I could find. He loves the heat & I can’t have it. We do 2 level seasoning, first for me, then for him.1 other Item I find useful is mild salsa, I buy fresh, but a bottle on the shelf makes good Mexican Spaghetti with a can of tomato purée.. That’s another country, I stock WW & WG Pastas, also wide egg noodles, as well as brown rice, Brown basmati, Brown Jasmine & Glutinous Rice. Wild rice too. And a 15 bean dried mix from Goya, all these from Amazon. We do drink coffee & both green & herbal teas.
Do you have produce staples?
In addition to the frozen produce items I listed, I usually have fresh green onions, parsley, cilantro, onions, and garlic on hand because I use them in just about everything. Besides that, I buy fresh produce as needed based on the recipes I have planned, so nothing goes to waste. :)
This is what I do as well! I like to buy things as needed.
I use quite a lot of spices. Since I live far from most stores I use Mountain Rose Herbs online. I save for a couple of bulk orders a year it saves a ton of money. Also MYO seasonings help a-lot.
Hello!
I can’t find anywhere a recipe for supper.
Here in Poland we eat kind of like a midnight-snack/meal.
As a mom, I can’t find anything good to make my kids.
Please make some midnight snacks! We usually make chocolate pancakes, or something on bread. (Like ham on bread, cream cheese…)
please, please, please figure something out!!!!
Sincerely,
Big fan of yours, Nicole.
Make Avacado Toast and maybe slice a hard boiled egg on it. Delicious!
We used to have cubed cheese and sliced apple for supper
Late night snack: Toast bread – anything you like, but especially white, pumpernickel, or rye. Make a sandwich with 1 slice ham, 1 slice cheese, and 4 slices, or pieces, of sweet pickle. Add mayonnaise or mustard also if you prefer.
Two other ideas:
Make a tuna salad with canned tuna, a little mayonnaise, and sweet pickle relish. Spread on lettuce leaves and rollup (can also spread on bread). Another alternative would be to make an egg salad with chopped boiled eggs mixed with mustard and mayonnaise, a little Himalayan salt and cracked black pepper. Spread this mixture on lettuce leaves, rolled up, or toasted bread. Best wishes to you.
Nicole we keep sliced deli meats and cheese on hand for this. My girls (age 3 and 6) will almost never turn down salami, cheese and a pickle!
I have every thing you mentioned in your pantry list except eggs because I am a strict vegetarian and do not eat eggs. I don’ t have problems with dairy. I just like to have new recipes and hence I was attracted after seeing few recipes of yours and very much looking forward to your recipes on a regular basis.
What kind of storage containers do you use for your dry food? Thank you for all you do!!
The clear containers with the white lids in the photo are made by Better Homes and Gardens and I think you can only get them at Walmart. But for a lot of things, like beans and some grains, I just keep them in their original bags and make sure to close them up tight if I don’t use it all (either with a rubber band, clasp, or by putting it inside a zip-top bag).
I also freeze freshly grated and shredded Parmesan. It stays dry, doesn’t clump and can be sprinkled on a dish right from the freezer.
Love it!
I don’t drink milk anymore, but I use it in recipes. I’ve recently started to keep powdered milk on hand to cook with. I don’t even make it into milk – I just add it to the liquid in any recipe (and maybe some butter) until the dish seems milky/creamy enough. I can make Alfredo Sauce any time I want it, without running to the store! There are lots of recipes/ways to use powdered milk online.
Years ago I bought an old-fashioned wooden bread box that sits on my kitchen counter. I use it for bread, muffins, and sweet rolls. They last for a long time without drying out or getting moldy and taste much better than bread that has been frozen.
I keep instant mashed potato flakes on hand. I take them out of the box and store in a canister. I use them all the time to thicken soups, gravies and stews. They dissolve instantly and can be added at the end of the cooking process. I usually start with 1-2 tablespoons, stir, and then add more one teaspoonful at a time. No need to cook first (like flour), or mix with liquid for a slurry, and since they are added at the end, there’s no burning/sticking to the bottom of the pan, and no burned or raw flour taste.
That is a great idea! Thanks for sharing (I always wondered about those when I saw them on the grocery shelves)
I always keep frozen peas on hand. I add them to most every soup I cook, and to almost every white pasta dish I make. I also keep fresh ginger in the freezer along with green onions which I dice up first. They’re not good for raw uses, but are great in soups/casseroles.
I also keep a variety of onions in my fridge in a plastic basket. The cold stops them from spoiling/sprouting for a LONG time, and I no longer cry when I cut them.
I also keep ketchup in the fridge. I use it to make barbecue sauce and as a tomato sauce substitute when I just need a small amount.
Some of my faves: Frozen peas, jarred pesto, canned tuna, fresh onions, garlic, and thanks to your Mac n cheese recipes I now always have those 6oz cans of evaporated milk and shredded cheddar so I can whip up Mac magic anytime without a box anytime 😬.
Thank you for all these great tips.
First time on this webside.
I would like recipe for in can from
Great list! Thank you. Do you have a printable version I can tape to the inside of a cupboard door?
I don’t, but I will put that on my to-do list! :)
I just discovered bake-at-home bread that stays in the pantry uncooked for months. Frozen bread is key, but fresh-baked is better. (I’m preparing for The Big One in Seattle.)
Jude
I am usually not a blog reader. However, your budget bytes is the best commentary on common sense cooking , etc. I have come across in many years.
Tips are especially good!! Thank you for all your hard work in putting together such a fine cooking/ home making support system for all of us.
Thank you!! That is one of the best compliments, ever. :)
I second Judith’s compliments. She took the words right out of my brain! I look forward to your posts and share lots of your recipes with my daughter who has a large family. I just signed up for your newsletter so I can get my Budget Bytes fix every day!
I love marjoram…. and frozen peas are always useful for the mushroom tuna casserole, or a quick pea sald, etc, etc, etc. (so much better than canned) Also, root vegetables last a long time in the crisper – carrots, beets, etc. I learned that wrapping celery in aluminum foil extends it’s life quite a lot!) Plus onions hold well at a cool temperature… and can be diced and frozen if they’re on their way out… no longer crisp, but find when sauteed)
What I have in my cabinets basically mirrors this list. I actually learned about toasted sesame oil from Budget Bytes and it’s added so much flavor to my food! One thing not listed is bread, which I find essential to have in the house. I live by myself and can’t finish a whole loaf quickly, so I store bread in the freezer. It’s easy to thaw a few slices at a time (just set it on the counter for ~30 min or zap in the microwave for a few seconds) or toast from frozen. That’s a game change for me!
I used to do that with bread, too! These days I just never really eat bread, but on the odd occasion that I do buy it, it goes straight into the freezer. :)
This is great! Matches up with what we also use regularly (probably since all of our recipes come from here, haha). We also store tofu in the freezer (thanks to a recent tip from you!) and it thaws surprisingly quickly when the package is set in warm water. I freeze beans (either that we cooked from dry or leftover from a can) in a ziploc in the freezer as well, since I often need or want some quickly. Just today, I broke off a small chunk and ran it under warm water to add to a salad. I do the same thing with diced onions– I hate chopping them, so I’ll usually do a bunch of onions at once in my food processor and then bag them up flat so that I can break off chunks when I need them for recipes. It saves SO much time and mess in the end. We also buy the jarred minced garlic that we keep in the fridge since we use it all the time and it’s a pain to chop. Finally, back when we weren’t vegetarian, it was awesome keeping bags of pulled chicken or pork in the freezer, and we’d usually have links of italian sausage frozen as well. Ok, I’m cutting myself off from rambling!
Wonderful tips! Thanks for the ramble! :) I’m sure it will be helpful to many.
Good list, Beth! I have most of the mentioned items in my pantry, and am pleased many other readers also freeze butter, ginger etc.
I would add that whole wheat flour and any whole grain should be refrigerated. Whole grains and whole grain flours are higher in natural fats which can turn rancid.
Chilled flour/grain should be brought up to room temp before using, This is easily done by measuring out the needed amount and leaving it on the counter until warmed up. In a pinch a microwave can be used to warm up the flour/grain.
I also find it useful to have a dedicated spice grinder which is really just a coffee grinder only for spices. I recently learned a new trick for cleaning out old spice residue more easily–tear up a bit of fresh bread and run it through briefly–the powder sticks to it. Whole spices keep longer and a lot of Indian recipes call for briefly toasting the whole spice and then grinding it. Makes a huge difference in flavor.
You can also make your own spice blends, such as chili powder, curry powder and so on. I find this useful but you can google recipes, they’re everywhere.
https://wellnessmama.com/4430/homemade-spice-blends/#
When you have more experience you can adjust to your own preference. This would be a good “quilting bee” type social experience–gather some friends and each bring a few different bulk spices and used cleaned jars and make some blends together. Maybe cook something with them too.
FYI butter freezes wonderfully and it’s still relatively easy to cut with a sharp knife when frozen. Frozen ginger is easily grated with a microplane zester. Bread freezes well if you pop it in the toaster to defrost it. If you defrost slowly by leaving it on the counter, not so much.
Pumpkin is a squash. If you think of it that way it has a lot more uses. I try yo keeo premade biscuits. You can buy them in bags in the freezer section. Thawed the can be pstted or rolled out as base for puzzas or sweet rolls, etc. As biscuits they di lots of things. Cut in quarters and use as dumolings. Lsi. I jeep canned potatoes and instant. They are stable and in casseroles or fried with eggs are pretty goid. Instant ootaties are good as thickeners. I keep canned meats, tuna, and slippy joe sauce. Again, in casseroles they are quick and tasty. If you have meat packed in salt or oil it helps to rinse it before use. Bulk cocoa mix is goid for cocia, flavoring coffees, making chocolate mlk,. Mixing in ice cteam, cookie and cakes, deepenng the flavor of things like chili (just a touch needed), etc. It’s one of my ‘secret ingredients’ but needs a very light touch. I have many other things but this is long already. Last tip. Regular sized cans of vegetables can be portion-sized and frozen. Good to add to soups or make pea salad, etc. There is a value from learning to cook from grandmothers who lived during the depression and/or on farms. They could use almist anything and threw away almost nothing. 👍
Peanut butter for sandwiches, Thai chix, etc.: jelly for sandwiches, yogurt, pastries, etc. Seasonal splurges for me to stockpile are cranberries and rhubarb because they freeze so well and I can jazz up crisps, muffins, and pies all year around. Also seltzer water to add to water and a slice of lemon or lime.
are canned beans healthy? because they usually contain a lot of sodium but dried beans take very long to cook?
Healthy is a very relative term. They are healthy compared to many things because they contain a lot of fiber, protein, and antioxidants. If you’re concerned about the salt, a lot of brands make low/no sodium canned beans now too. :)
Get a small colander and rinse your canned goods before you use them (with the exception of tomatoes of any kind). This helps, even with those with low sodium – because low sodium often means “added sugar”. Read your labels. Rinse your food liberally.
Onions
Garlic
Potatoes
They don’t last as long as canned or dried, but they can last a few weeks and are great to have on hand.
Also, apple sauce. Great for baking, oatmeal, or just a simple snack to get a fruit in. You can buy in bulk at Sam’s Club.
Thank you so much for the helpful tips Bethany! What would you suggest using the pumpkin purée for? Perhaps a fresh pumpkin, chicken and garbanzo soup, with a sprinkling of sriracha and topped off with some edamame beans? Thank you so much Beth, honestly helped me so much in my low cost budget xxx. P.S. do you not use bread? I find it can be a bit too full on with all the disgusting carcinogenic carbohydrates. Thanks again honey x.
Here is a link to all of my recipes that use pumpkin, so you can get some ideas. :) I generally don’t buy bread. I use tortillas for most things and if I do want actual bread, I usually make it. :)
Although I am not against using normal bread, due to medical reasons we cannot.
I either buy or make my own real sourdough, I make the starter, if you buy made, won’t have yeast listed if true sourdough, the yeast is wild from the air, I use only rye flour and time to make starter,
There should be less than 7 or 8 ingredients if you’re looking for premade,
Also, in frozen section a quality sprouted grain bread like Ezekiel bread, but I noticed less expensive brands with corn syrup,
I hope that helps,
Carbohydrates are not carcinogenic. They are literally the only nutrient substrate your brain uses as fuel. I have a degree in human physiology and it’s basic nutritional science you learn in first year.
Please don’t spread these silly conspiracy theories. All they do is make people make choices about their diet based on fear and misinformation which is incredibly damaging to public health.
Thank you.
Low sodium chicken broth
Assortment of citrus (lime, lemon, possibly orange)
Individual glass storage containers for my own freezer meals
Various rices (I cheat and buy Trader Joe’s frozen)
Seasoned salt
Wonderful blog, Beth! I have really enjoyed the addition of plant-based meals and comprehensive instruction.
Thank you!
Coconut milk
Yeast
Powdered milk
Popcorn
Dried onion soup, canned tomato, chicken noodle, mushroom & lentil soup (lentil soup fast base to build with additional veges, pasta…). Eggs and/or leftover rice are frugal vehicles for cleaning out crisper drawers w/fritatta, stir frys. Almond Milk. Frozen pastry & shelf stable whip cream. Frozen leeks, green onions. Velveta. Can salmon, sardines. Fish & Soy Sauce, ses oil, Thai curry paste, frozen nana/pita.
I just wanted to add that in my canned goods section I agree with (and have) all of what you listed. But I CANNOT make it without canned evaporated milk and lots of it! :p You see I have a husband and 2 teenage girls who can easily empty a fresh gallon in a mere 24hrs. :(
Also I add to my staples list a list called “seasonal” and it includes things like “mixed nuts
by the pound” which I get every year in the fall, veggies are listed in the available fresh season as well.
I also have a freezer list which includes lots of fish. Tilapia (5 lbs at a time) Wild salmon (rarely as it is expensive) and shrimp (salad shrimp in a big bag)
As well as egg roll wraps, phillo dough and other staples.
This was fun sharing and we have similar tastes mostly. Maybe it’s because i am a Beth too! ;)
Fresh ginger root cut in big pieces and stored in freezer. Easy to slice or grate whenever needed.
It’s always nice to have a well stock pantry. You don’t need box mixes as much. I would add chocolate chips and they can be frozen. Left whole or melted they work for desserts.
How long, what is the expected storage time for potatoes and onions?
It depends on the heat and humidity in your area. It can vary quite a bit.
Just remember to separate onions & potatoes…. they accelerate root growth in each other
I didn’t know that!!! Wow!! Good to know! I’ve been doing it wrong….
I tend to cook a lot more Italian, so my must-haves are:
Pasta (many types)
Dry beans
Peas
2-3 Cheeses (parmigiano, romano, mozzarella)
Olive Oil
Olives
Fish, Shrimp, Shellfish
Sausage
Pork
Tomatoes
Zucchini
Eggplant
Oregano
Thyme
Rosemary
Basil
Garlic
Onions
Various in-season fruits
Crusty Italian Bread (or flour, baking soda, etc. to make your own!)
Ok, this is weird. Almost all of the items you list are what’s in my pantry and fridge. Your list of herbs and spices is EXACTLY what I have. Here are some more you can add:
chives
garam masala
parsley
rosemary
cilantro
sesame seeds
cloves
Oh….something else I forgot…homemade chicken stock.
Save your bones from when you debone chicken (before or after cooking). Freeze the bones until you have quite a few. When ready, roast them in a 400 degree oven for about 30 – 45 minutes. While the bones are roasting, cut up carrots, celery and onions. Saute them in a dutch oven and season with whatever spices make you happy. Add some whole peppercorns and a couple of bay leaves and saute some more. Add the bones, add as much water as you want. Let that all cook together on medium heat for about 30 minutes. Strain and store in 4-cup containers (32 oz is the same as the box of broth you’d buy at the grocery story). Freeze the broth until you need it. You can defrost by running under lukewarm water or just put it in the fridge over night.
This definitely saves you money on having to buy broth and you can always have a ready supply on hand.
I don’t buy making your own broth with your process. How much is it for electricity to bake the bones for 45 minutes in the oven and then 30 minutes for the rest. Broth doesn’t cost that much in the box, and makes a lot you can still freeze.
For me, it’s about respecting the life of the animal who died for my consumption. Why throw a useable part away? You also get a higher quality than canned chicken broth (broth is not stock). Personally, I make my stock in a slow cooker for a number of hours. I don’t know how much that costs in electricity but slow cookers supposedly use slightly more electricity than a light bulb.
On a similar note, this can be done with vegetable scraps. The tops of carrots, celery, zucchini ends, etc. Stash them all in a freezer bag and use them to make stock when the bag is filled up.
I find it totally worth it money wise, taste wise and frugalnesswise.
Hi Beth, I love your site! Everything you make looks so yummy. Haven’t tried anything yet, but I’m going to! And the pantry list – I like that you emphazise that it will differ from person to person, depending on what we like to cook. It seems so obvious, but these kinds of tutorials usually have a one size fits all-tone to them. Notwithstanding, most people end up with many of the same items lol – your pantry looks a lot like mine :-D
Just curious – you buy pasta, beans and lentils “as needed” – why is that, these foods have almost unlimited shelf life?
Sorry, I missed that space is an issue for you :-o
If I was going to add to the list, I’d pick tuna, dried fruit, nuts and nut butters, coffee and teas, maybe tapioca.
I do usually keep a small amount of each on hand for emergency meals, but you’re correct, it’s mostly a space issue. :)
Hi Beth,
Nice list of staples. Love all the photos you include- really helps me a lot. I also keep raisins, peanut butter, canned mushrooms, tuna, and evaporated milk. These are great to have on hand for emergency power outages in winter or just too pooped to cook.
I’d recommend a whole ginger root. I keep mine in my freezer (lasts much longer that way). Whenever I need it, I grab it, grab my microplane, and go to town. I use ginger is so many things, it’s wonderful to have.
Hi Beth!
One ingredient I like to have on hand is
*Minced Garlic -kept in the fridge!
Love the list and your entire website, I use your recipes ALOT, at least 4 days a week, for my boyfriend and I :) Perfect for a young couple on a budget and so delish! Current favorite…jamaican jerk chicken recipes, omg. Keep up the good work, you’re awesome!
I try to keep the following inexpensive items that you don’t have listed:
*A jar of yeast (much cheaper per use than packets!)
*Canned peaches (my go-to for a serving of fruit when I don’t have fresh and for fruit based desserts)
*Canned mushrooms (for when I can’t get fresh)
*Seasoned bread crumbs or saltine crackers
*Homemade spice mixes (I’m especially fond of the barbecue spice I make. So much better and cheaper than store bought!)
*Evaporated milk
These ones are splurges, but I feel ok about buying them because they go a long way and pack a powerful punch. When I have a bit extra, I buy the following for my pantry:
*Vanilla paste (provides the flavor quality of vanilla beans but costs a lot less…think $10 for a bottle that can be used up to 24 times vs. $15 for two pods)
*Smoked salt (It’s amazing in a lot of dishes and an important ingredient for my barbecue spice. Hickory is the most powerful, but alderwood is the the easiest to find. Last time I bought it, I paid $6 for a 5 ounce package.)
*Whole nutmeg (I could take or leave the stuff you get in a jar, but fresh ground is swoon-worthy. Costs maybe $0.50 a piece.)
*Truffle salt (My brand costs about $10 for a 1.75 ounce jar, but it goes so far that I only end up paying about $0.25 per recipe.)
Awesome list!!! I also include powdered non-fat dry milk for bread baking.
…and even baking mix for emergencies.
Hi Beth,
There are a few things that are go-tos for me that aren’t on your list…
-nuts (almonds, pecans, walnuts) I use these in everything…oatmeal, salads, yogurt, basically anything I want to have a crunch plus you can use them to make granola!
-some sort of nut butter (almond butter, peanut butter, etc)
-what ever fresh fruit is in season (apples, peaches, berries, cuties-those little tangarines that are soooo yummy)
-tortillas (corn, flour, spinach, etc.) these keep in the fridge a surprisingly long time and can be frozen as well.
I’m pretty sure I have almost every staple that you described with the addition of these.
Thanks for the site. I’m a single, grad student on a tight budget and these recipes come in really handy. I like that they are generally proportioned for 2 or, if more portions, are easily freezable.
You rock!
I just wanted to say i think you should be specific with the peppercorns. You say to buy whole peppercorns and refer your readers to a picture of peppercorn medely. Mccormick peppercorn medely also has allspice in it. I just think its an improtant piece of info that should be cleared up! Great website by the way!
Hey Beth, Thanks for all the work you do to make this such a wonderful site. All your recipes are easy to follow and the outcome is always yummy. Lots of really good information too.
Just discovered your site and I love it! It’s so hard to find ways to cook for one, but you are an expert. For spices, I buy mine from Penzey’s. They have a few brick and mortar stores around the country, but I order from their website. They have an amazing selection, their prices are way better that what you’ll find in a regular grocery store, and the quality is the best. Yay cooking!!!
When you’re buying new spices (maybe you just moved or haven’t bought that particular spice before), check the ethnic foods section of the grocery! The spices there are usually just as fresh and WAY cheaper than the ones in the baking aisle. If you’re going to replace your spices ever 6-24 months (they get old and loose potency), for sure replace them from the bulk bins at the health food store, but why pay more for an empty jar when you can pay less for a full one?
Also suggest adding bottled lemon and/or lime juice (the kind in a real glass bottle, not the plastic squeezey bottle!), yeast, and dried minced garlic and onions to the staples list. Oooh, and OATS! You can buy old fashion or minute oat for baking. Minute oats can even be turned into instant oats with a few seconds whiz through the food processor.
I’ve also found bulk barn to be a great place for spices. (In Canada anyway) super cheap and you can just buy a little at a time which is especially great for those spices you might only need an eighth of a teaspoon of!
Cheap spice jars from the dollar store are great to keep them in if you don’t have a spice rack.
This may sound weird, but instead of coconut milk, I keep coconut extract around. It’s a bargain compared to the price of canned coconut milk, and keeps indefinitely. Plus, it’s a lot lower in fat and calories, for those who watch that sort of thing. I usually us a little coconut extract and real dairy (milk or cream) in recipes that call for coconut milk, and the results are practically identical. And for a really decadent treat, try adding a little to your hot cocoa.
I’m always tweaking my (mental) list of staples. Most recently I’ve had to remove milk…I just am not using as much now that I’m gone 12 hours a day.
Glad to have found your blog…it’s so rare to find someone who cooks for one on a budget and writes about it!
I had that problem too but now I use powdered milk and only make up what I need. When use milk for baking I don’t notice a difference.
I keep a couple of cans of evaporated milk around. I am mildly lactose intolerant so I don’t drink cow’s milk, and use it pretty infrequently in my cooking — only for baking and macaroni and cheese. Keeping cans on hand prevents me from having to race out to the store every time a recipe requires it (and almond milk won’t do!).
Powdered onion and powdered garlic – for when you run out of the real stuff or have kids who hate onion pieces
Potatoes – can be fixed a lot of yummy ways and are filling
Lemon juice – for cooking fish/chicken or making lemonaid
Molasses – don’t need to keep brown sugar on hand, just mix this with white; or can be used in other recipes (like cookies or homemade BBQ sauce)
Sour cream
If parmesan is expensive, try price on asiago or romano – they shred up the same and are still yummy, keep a long time in the fridge
Canned tuna
Peas, corn, and green beans in the freezer
Turkey pepperoni when it’s on sale – shelf stable, or can refrigerate or freeze it; for homemade pizza (duh) or even with sauce and noodles
Carrots and celery in the fridge
I try to keep a variety of oil on hand, since different oils taste better for different types of dishes and cooking – peanut, olive, and coconut
The molasses and white sugar is a good idea, but I think it depends on the recipes. Because I made blondies with that combination because I didn’t have enough brown sugar and it just kind of sunk and was gooey. I think it was just too much moisture.
Great list! I make so many of your recipes so often that I have most of these on hand!
Other items I’m always relying on:
– Tuna (pouch or can): Easy way to add protein to almost anything (rice, pasta, salads, quesadillas)
– Minced Garlic (in a jar with liquid): Not as flavorful as freshly chopped, but excellent for saving time mincing and you can buy huge jars that last for ages.
– Coconut milk (can): mostly because your coconut rice is pretty quick considering how delicious it is and I make it all the time
– Chourizo/Spiced Sausage: Throw it in the freezer and it keeps a long time. It thaws quickly, cooks quickly, and you can use it to add a lot of flavor and substance to a dish.
Great list. I would also have some nuts and/or seeds. Good for snacks, or in stir fries. Beth — I love your site and your step by step photos even though I have been cooking for decades. You cook the way I like to eat.
Hi Beth!
I agree with all your choices – I also love to have at least one can of coconut milk, evaporated milk, and condensed milk on hand always for different baking needs that pop up. I made your Honey Wheat Sandwich Bread last night from the cookbook and it might be one of my fave bread recipes ever. Great job!
Definitely peanut butter, Udon or plain Ramen noodles and yellow onions!
Chicken/vegetable broth!!
Excellent idea and excellent list. The items I would add to even my most basic list are:
Dried rosemary
Nutmeg (whole, with a grater, or ground)
Canned tuna
Ketchup
Kate: Cost Plus World Market has a wide variety of spice jars/containers at inexpensive prices – usually starting at around $1 each. It’s where I get mine. If you don’t have a store near you, you can purchase online. Although, in store you can buy them one at a time. Here’s the website: http://www.worldmarket.com/category/kitchen-entertaining/kitchen-storage/storage-containers.do?c=6.100168.100303&productType=Spice+Jars+%26+Containers&pp=47&sortby=ourPicksAscend&cx=0
Beth: I am a dedicated fan. Your style is straightforward and your recipes are delicious and practical. I constantly refer friends (and sometimes strangers!) to your site. And I eagerly anticipate getting your cookbook. I always look forward to seeing more from you!
Is there a substitute for evaporated milk that is non-dairy?
Not always for dinner purposes (although sometimes, as with chicken!), but I’d add peanut butter.
Your list is just about identical to mine but I don’t see dry mustard anywhere. I find it can help to “brighten” some soups and are wonderful in rubs for roasts or chicken.
I second lemon/lime juice! My husband and I don’t really buy “drinks” (except milk…and alcohol.) We drink ice water with a splash of lemon, lime, or both, almost every day. Super refreshing and also good for you!
This list is great. We are currently obsessed with Coconut oil (which can be a great substitute for butter and other oils) and Himalayan Sea Salt from Trader Joes.
Chia seeds, quinoa and almond butter are additional staples that I always have on hand.
i like to keep a jar of orange marmalade on hand. it’s very nice to add to a stir-fry sauce, for a bit of bite and sweet, and i can also make a quick sauce for fish using marmalade, mustard, and herbs. of course, it turns plain toast into something presentable with a cup of tea, too. or stir it into a toddy with some whiskey and hot water for a sore throat.
another staple for me is noodles–the squiggly ones, that look like ramen but without a ‘flavor’ pack. it’s so fast and easy to turn a few veggies into a dynamite noodle dish, which would take much longer if you had to make rice.
thanks for the pantry post!
You’ve convinced me about the marmalade! I love orange marmalade, but never thought to use it in all those other ways. :D
…just my two cents worth but orange marmalade and soy sauce make a great glaze when your in a pinch too…sweet & sour pork,chicken or just veggies makes a bright sauce… I cook for one and use it all the time..it is great on toast tho like she said…hooked on ginger tea w/ Apricot jam toast if no marmalade …. but you should always have a jar of something jammy sweet in the door to work with…
Hello, word to the wise! Recently I was shocked to learn most canned goods have BPA in their plastic liners. Since learning this I buy only dry beans.
I have always used Libby’s pumpkin in the past but called this year and confirmed that their cans do have BPA liners. They expect to correct this by mid 2015.
I was able to find pumpkin purée in non BPA cans at Whole Foods.
Perhaps others have been aware of this but it was news to me.
I tend to buy my dry goods in the bulk aisle and store them in various sized mason jars. It saves me so much money and I also feel a little better about not using so much plastic.
Thanks for this comprehensive list, Beth. A few things I would add are Mexican hot sauce, wasabi paste, cream of tartar, yeast, sour cream, and cream cheese. Thanks, again.
If I went through my pantry/cupboards/fridge/freezer I’d probably find more, but off the top of my head, I’d add fish sauce, lemon juice, lime juice, corn tortillas, oyster sauce, and dried parsley. (And yeast like Amelia said. The jarred stuff, though, not the packets.) Also, if you’re like me, it never hurts to keep a couple bottles of beer around for chili, bread, etc.
Also onions, potatoes, garlic, and carrots can keep for a very long time under the right conditions. We went two months without being able to eat onions/garlic, and our leftover onions/garlic from before were still perfectly fine. Before that period, I considered onions and garlic to be unquestionably essential. Yellow Onions are fairly inexpensive, as are russet potatoes.
I always have fresh garlic and ginger on hand. For the ginger I found that those tubes of it in the produce section work great. They’re so much easier to use than the roots.
A friend recently told me she peels four heads of garlic then stores them in olive oil in the fridge. A little bit of work that pays off because I am always using garlic and hate peeling it!
I love the storage containers in your picture. They stack so well and look airtight. Where are they from?
I’ve been following you for years now – love your blog!
They are Better Homes and Gardens brand and, from what I can tell, only sold at Walmart. I got a set of four of them for $15! (I searched the internet a while back to see where else I could buy them because I needed more and wanted them to match the few I already had. Couldn’t find the exact set anywhere but in a Walmart store.)
Hi Asha,
The OXO brand of containers looks very similar to these but they are a bit on the pricey side. You can find them in Target, Amazon, etc.
http://www.amazon.com/OXO-5-Piece-Good-Grips-Containers/dp/B00D78X2V6/ref=sr_1_5?ie=UTF8&qid=1417497039&sr=8-5&keywords=oxo+containers
I personally use the Sistema brand from New Zealand and they work really well and stack great too!
http://www.amazon.com/Sistema-Klip-Shrinkwrapped-Bakery-Set/dp/B005HNXG1K/ref=sr_1_20?s=home-garden&ie=UTF8&qid=1417497120&sr=1-20&keywords=sistema
At my Whole Foods you can have your containers from home weighed at customer service so that you can fill your container in the store and have the proper weight deducted at the register. You can do this for all the bulk items and even reusable fabric produce bags that I see some people using.
I needed cinnamon today for a recipe and bought some in bulk. It was 7 cents for more than enough for my recipe. My other choice was a small bottle “on sale” for $6. I think I got quite the bargain!
Now I just need to find containers to store my spices in, since I usually buy bulk I don’t have any old containers to use. They’re all in ziplock bags for now lol.
I use pint and half-pint mason jars to store my spices. They get a good enough seal, and it’s easy to get even my tablespoon into the jar.
I don’t know if you have Big Lots stores where you are, but ours regularly carries small glass spice bottles for $1.50 each. If not there, I would try Dollar Tree if that is available to you.
I also use some of the half-pint mason jars like Lemonsharks…particularly for whole spices like cinnamon sticks/cloves/star anise, etc.
If you don’t mind not having matched “jars”, thrift stores often have lots of salt and pepper shakers and those can work for things you use a lot of and want a shaker top.
I buy some herbs and spices from http://www.mountainroseherbs.com and they sell a variety of spice jars. I just purchased a cork top jar for 1.50 and a shaker jar for 1.50 to test – they are great and if you buy a dozen of either the price drops. You do pay shipping though. It is not horrendous at all…just disclosing.
I would add yeast to this list! It’s something that I find myself kneading (you’re welcome) and get frustrated when I don’t have it on hand. Since it keeps so long & is so cheap, it’s another staple! And I also have one of the jars of minced garlic in my fridge that I seem to add to everything. Great list! It’s so magical to me that these simple things can make countless interesting meals.
This is a great list! I just wish I could keep more on hand in the freezer. My freezer is old and food doesn’t tend to keep as long as I’d like in there.
For milk, I started buying organic since it tends to be ultra-pasteurized, so it keeps much much longer. I don’t typically use it often, so that’s been very helpful. More expensive, but I waste much less milk this way.
Same with plain greek yogurt instead of regular yogurt. I noticed it keeps longer, plus more protein!
I like to keep potatoes on hand, especially in the winter. They last a long time when the house is cool, they’re cheap, and I can do tons with them. Also, garlic (I buy the large bag from Costco and lasts months), onions, carrots, and celery. If I don’t use it and they’re starting to go bad, they go in the freezer. But that’s rare.
You may want to look into replacing your refrigerator. The money you’ll save on food, (and very likely on your power bill, too!!) would be well worth the investment. Even better, if you rent, your landlord may take the cost of the fridge off your rent!
My favorite staple tip is that I buy the tubes of tomato paste. They’re found right by the cans in the grocery store, but you can keep it in the fridge forever, and just squeeze out how much you want! They’re a little more expensive up front, but an overall cost savings. I got so frustrated with always buying a can and using a tablespoon and having to throw the rest away.
I just discovered these and I’m in love. So awesome.
LOVE this post and have everything list (gold star for me)
But why oh why are navy beans white?!
Oh – and KOSHER SALT!
And Grapeseed oil!
I moved to Utica NY about 8 years ago. I have fallen in LOVE with what they call either “Double Cut” or “Utica Grind” red pepper flakes. It is AMAZING. It’s red pepper flakes without the seeds, and cut a bit finer. It’s less aggressive than regular red pepper flake, but gives a nice, mellow-ish burn (if a burn may be called mellow). It’s easy to find in the local markets here, but online, I think it’s only at the Avico Spice Co. SO GOOOOOOD.
Almonds!!
As others mentioned garlic and onions…I also keep celery and carrots around. Now I’m inspired to clean out my pantry!
Mirin. It is absolute paradise in almost anything. Soy, mirin, sake mixed, stirred into anything, preferably fried in sesame oil. Try with squash, served over rice and you will be very, very happy.
Who are you, and why have you been going through my cupboards? :)
That’s pretty much what’s in my kitchen.
noodles!
i was out checking the garden this morning after a stormy night, and found several huge leaves of red mustard, a couple of long eggplant, and a handful of green beans–so i picked some green onions and thai basil, because i knew i had noodles! :)
i like the chuka soba for quick cooking, flavor, and availability (here in hawaii).
Great list! Garlic and onions are staples in our house.
Great list! Here are additional things that I always keep on hand-
Fresh: onions, potatoes, garlic, ginger, Italian parsley, cilantro, lemons, limes. brown mushrooms, bell peppers, carrots, celery, parmesan cheese, tortillas, jalepenos, scallions
Dried: bay leaves
Freezer: walnuts, pecans, pine nuts
Canned/jarred: anchovies, tuna (water and oil packed), creamed horseradish
Very good article, and as noted one’s own style drives many choices.
We have little use for powdered sugar, and if needed we can grind our own in a mortar & pestle.
We stock a lot of pasta even for just two people. Dried pasta keeps a long time. Fresh pasta is frozen.
We avoid non-stick sprays like Pam – too many chemicals and propane-based aerosols taste funny. We use a hand pump oil sprayer.
You can buy white vinegar are ridiculously low prices by the gallon and make your own flavored vinegars; white vinegar is a great cleaner and disinfectant as well.
We are big sriracha fans also but there are lots of good hot sauces. We have a whole shelf of hot sauce in the fridge. Most don’t really need to be refrigerated.
Our milk consumption goes up and down. We buy UHT milk that is shelf stable for a year or more. The kiddie “sippie cups” are 1 cup each.
We shred our own cheese. Better and cheaper.
Never be without onions, garlic, lemons, or limes.
How do you flavor your vinegar?
You just put something in it, like a piece of lemongrass, fresh lavender, orange peel, etc. You con flover liquor this way, too– just let it sit for a couple/6 weeks for best results.
If you have food processor with a shredder blade, you can shred cheese so fast– I got one and now I can’t live without it.
Along the same lines, if you have a really good blender, you can make powdered sugar out of regular sugar, just like that!
I peel and freeze my ginger.
Great list! I would add minced garlic to the refrigerated list. The stuff keeps for years, is inexpensive, you avoid making your fingers smell because it’s already cut, and the measurement unit for a single clove (1/2 tsp) is on the label!
Whole nutmeg is a must in our pantry. So versatile!
McCormick Chipotle Chili.
Add it to your homemade fajita spice mix. You won’t be disappointed!
Ooh agreed with Julie that garlic is definitely one of mine. Also, I have a weird aversion to pre-shredded cheese and yet we really like cheese so typically have cheddar, pepper jack, monterey jack, mozzarella, and parmesan chunks on hand. Like you mentioned, cheese freezes well and I have found that prices at Sams Club are WAY lower than our grocery store, so I usually buy a big 3-5 lb chunk there, cut it up into 1 lb chunks, and freeze. Oh, and I also have a box of Bisquick in the fridge although I don’t use it SUPER often. Also canned diced tomatoes!
Also, a tip for other readers that like to cook and bake with milk but don’t really drink it and so have a problem with it spoiling too fast: I freeze 1/4 c portions of milk in a muffin tin, then pop them out and store in a ziploc bag. When you microwave and stir it up, the texture is a little weird (like you wouldn’t want to drink it) but it’s just fine for cooking and baking! I do the same with buttermilk and coconut milk (when I don’t use the whole can).
Shredded cheese you buy in the store is coated with potato starch to keep it from sticking together– that may be part of your aversion (I know I had a problem with it…).
Barley, bay leaves, and dried parsley for emergencies :)
Sambal – I use it place of red pepper flakes.
I always have several types of onions and potatoes in the house. Also canned, sliced mushrooms, barley, lemons, and some type of meatballs or sausage in the freezer.
Can I ask which brand of canisters you use for your pantry staples?
I knew I’d get that question. :) They are Better Homes and Gardens brand and the only place I’ve found that has them is Walmart. You can get a set of four for about $15.
I could have sworn the ones pictured were OXO Pop Containers – http://www.oxo.com/p-877-10-piece-pop-container-set.aspx
That’s what I use in my kitchen, though budget-friendly they aren’t. I should investigate these BHG alternatives if they’re relatively similar…
Yeah, I think they’re VERY similar, but the BHG ones are super inexpensive!
I was reading the comments in anticipation that someone had asked ahead of me! Thanks!
And I feel like I’m track as a cook…I keep these things in the house! :)
I like to keep evaporated milk and sweetened condensed milk on hand.
Lentils?
(At the bottom…’you may also like…dal nirvana’, yes I do, lots, that’s why I thought ‘lentils’, you’ve missed them from the list.)
Good catch! That’s definitely a staple of mine!
I cook quite a bit so I always keep garlic, onions and shallots on my counter and lemons in my fridge.
Minced garlic and ginger, in a jar from the Asian supermarket, so much cheaper than buying whole. Keep in the fridge once opened.
They don’t have the same potent taste in my opinion but I do keep jars of both in my fridge just in case I run out of garlic or ginger.
Garlic, onions, and shallots a must.
I also recommend carrots: buy them in bulk and peel and chop for snack portions (super easy grab and go snacks!), keep the rest in the fridge for a healthy way to bulk up just about any meal, and if some start to turn soft, peel, chop, and freeze to toss in soups!