Emily’s Pantry Staples

A fully stocked pantry that includes spices, seasonings and other staples is the foundation of a great kitchen. When it comes to pantry staples, items should for the most part, be shelf stable. Meaning you can buy these items far in advance until you need them with no concerns they will go bad. Many times when I’m running low on fresh produce or I just don’t have the time to go to the grocery store, my pantry staples help me make a quick and easy meal. Plus, a stocked pantry means you will most definitely survive a polar vortex like Michigan and the rest of the Midwest experienced recently.

Pantry Staples

  • Beans – chickpeas, black beans and red kidney beans
  • Canned diced tomatoes
  • Canned tomato paste
  • Canned tuna
  • Dijon or whole grain mustard
  • Ketchup
  • Mayonnaise
  • Worcestershire
  • BBQ sauce
  • Favorite salad dressing
  • Chicken stock
  • Beef stock

Dry Goods

  • Pasta (a couple varieties – whole wheat thin spaghetti, a fun shape, etc.)
  • Lentils
  • White rice
  • Brown rice
  • Quinoa/Couscous/etc.
  • Potatoes
  • Onions 
  • Garlic
  • Coffee Beans

Freezer

  • Vegetables (stir fry blend, peas, corn, broccoli)
  • Frozen meats (chicken breast, shrimp, etc.)
  • Fruit (berry blend, etc.)
  • Nuts – keep in the freezer to prevent from going rancid
  • Bread –keep in the freezer and take it out slice by slice

Asian Staples

  • Soy sauce
  • Sesame oil
  • Peanut butter
  • Rice wine vinegar (unseasoned)
  • Red Thai Curry Paste
  • Light Coconut Milk