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
Sugar Substitute (optional)
Butter & a few sticks of unsalted butter - some recipes call for it
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!
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
Cream of tarter
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;)
Mustard(s) - I'm in love with Stone Ground!
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
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:
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!
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."
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