My Kitchen "Must Have's"

I promised I'd share with you some (surely not all) of the basic things I keep on hand at all times!  This is just my list for people with no known dietary restrictions!!  If you are allergic to any on the list or follow different dietary guidelines...please feel free to remove or substitute any items you need to.

As always....if you have any questions, please e-mail me!

Every good (or aspiring) cook should have these on hand:

All Purpose Flour

Seasoned or plain Bread Crumbs

Granulated Sugar

Sugar Substitute (optional)

Brown Sugar

Butter & a few sticks of unsalted butter - some recipes call for it

Eggs

Milk

Coarse Sea Salt & Black Peppercorns (with a good set of S&P Grinders)

Garlic Powder (NOT garlic Salt) There's enough sodium in most foods!

Chili Powder

Pork Rub (any kind you like)

Dried Bay Leaves

Rosemary - fresh is best or dried

Thyme  - fresh is best or dried

Sage - Powdered

Parsley - Fresh is best or dried

Red Pepper Flakes

Ground Cinnamon

Ground Cloves

Ground Nutmeg

Ground Ginger

Cream of tarter

Honey

Peanut Butter & Jam or Jelly (for when all else fails).....LOL! - Or just because you like it!

Whole grain Crackers or bread of your choice (Optional-but come in handy) 

Canola Oil or Extra Virgin Olive Oil (EVOO)

Red, White & Balsamic Vinegar

Chicken & Beef Stock (or Base)   Liquid or Powdered - you'll thank me later;)

Worcestershire Sauce

Teriyaki Sauce

Soy Sauce

Ketchup

Mustard(s) - I'm in love with Stone Ground!

Mayo 

Veggies - any kind you like & lot's of them!! Fresh is best or frozen

1 Red Onion (sweeter) and at least a few yellow onions

Lettuce - any kind you like

Celery

Mushrooms (Optional - but great on steaks, burgers, pizzas, in stews, etc.)

Fruits - any kind you like - plus lemons, limes & oranges for zesting, garnishing & squeezing on stuff! ( I use oranges when I make BBQ Ribs-and many other things).

Pickles, Olives, Capers, Hard Cheeses (to snack on or shred), pasta & baby pasta four soups, brown or whole grain rice or risotto - all optional but come in handy for sides, snacks, toppings, etc.

Foil, wax paper, parchment paper

Quart Sized Freezer Storage Bags

Gallon Sized Freezer Storage Bags

Good Cooking Utensils - Sharp Knives! Food processor, hand mixer, kitchen scissors (to cut through meats & chicken bones), scale - if you're into portion control, MALLET - very important - to pound out or tenderize your meats & chicken, cooking thermometer, timer, whisk, spatula for flipping, spatula for bowl scraping, soup & gravy ladles, tongs, spaghetti ladel/scoop with teeth, veggie peeler, measuring cups & spoons, microplane (zester), chopper..or chop by hand, cheese & veggie grater, colander/strainer (or sculabast in Italian), serving utensils - like large spoons, serving forks, salad utensils, silverware...ha ha.

Good set of pots & pans.  It's so important NOT to cook on anything with peeling Teflon, cracked or rusty equipment...if you have any of those...THROW THEM OUT!

I will be doing either a video or just another segment like this on kitchen utensils - so no worries! 

These are just some of the basics that will allow you to create most any meal you like - and be able to follow most recipes you see!  Now onto Meats for your weekly lunches, dinners, etc.

I like to buy in Bulk when I can.  I buy at wholesale clubs like Costco, GFS, etc. - to reduce my PER SERVING COST.  These are usually in my freezer or fridge on a weekly basis:

Chicken Breasts

Pork Chops, Pork Roast, Pork Tenderloin or any other cut of pork you like & on sale

Tilapia, Salmon, Cod, White Fish, Shrimp or any other seafood you enjoy.  Salmon is one of our favorites - packing all those good Fatty Omega's!

Ground Beef

Bacon

Canned Tuna Fish or Canned Chicken Breast   (for quick salads or sandwiches)

I'm not saying you need to rush out and get all of things at once - unless you can....But I guarantee you are or will be using the majority of these things.

HAPPY COOKING & STAY TUNED FOR MORE ADVENTURES IN THE KITCHEN!   

 "Find something you're passionate about and keep tremendously interested in it."

Julia Child