My Pantry

Here are some of the things I tend to just keep stocked up on. The basic strategy is to have these around as a base for meals, with which fresh vegetables can be combined to make a variety of different meals.

• rice. Lots of rice.
• beans. Pinto beans, black beans, mixed bean, and more. I love them all, and love the different kinds.
• pasta. I try to always keep some whole grain pasta around, but it seems like I always have some of the refined kinds too. Spaghetti, lasagne, fettucine, and the small ones in all the fun shapes and colors.
• lentils
• onions
• potatoes
• garlic
• vegetable broth
• tomato sauce
• spices: red chile powder, oregano, cardamom, cloves, turmeric, stick cinnamon, cumin seeds, coriander, dill, bay leaves, fenugreek, whole nutmeg, garlic powder, and some others. (I use fresh basil and ginger, so those aren't really "pantry" items.)
• soy sauce
• sesame oil
• olive oil
• canola oil
• cooking spray

In the fridge, I usually have

• kalamata olives
• whole parmigiano cheese
• salsa
• several kinds of mustard
• hoisin sauce
• salad dressing (usually locally made)
• eggs (locally raised)
• red or green chile
• limes
• bottled lime juice
• bottled lemon juice
• Nativo bread, or similar hearty, unsliced, locally baked loaf
• flour tortillas
• corn tortillas

The freezer usually has:

• Tamale Molly tamales
• frozen peas, frozen corn
• stuff I've made and frozen to eat on days when I don't feel like cooking: posole, burritos, soups and stews

I also periodically grow batches of sprouts, alfalfa, radish, broccoli, mung bean, pea. They are fun and delicious, and keep surprisingly long in the fridge. I just need to be careful that I won't be traveling while they are growing. I also sometimes go for a week or so without making anything sprouts can go with, which can result in their being wasted <sigh>.