So last week I gave you a few tips on what to do in the kitchen to be a better cook, but what about what to have in the kitchen to be a better cook? Having a well-stocked kitchen means that you can prepare great meals and snacks at a moments notice. I’m not going to bore you with the regular pantry items, like eggs, flour, and sugar, but rather give you some suggestions for items you may have overlooked that I always have on hand.
Pantry:
1. Corn Flakes: Not just for breakfast, they make for superior marshmallow treats and when crushed, tasty chicken fingers.
2. Plain oatmeal: great for cookies, meatloaf, and muffins…and so much more.
3. White tuna: when this is one sale, scoop up as much as you can. Not just for lunch anymore, tuna is perfect for last-minute meals when you don’t have time to buy/defrost another protein.
4. Red lentils: This powerhouse of a legume is the perfect way to add protein and fiber to your diet. Throw a handful into soups and chili. Within 20 minutes they melt away leaving behind nothing but healthy goodness.
5. Mandarin Oranges in juice: Use it to kick Jello, salads, and stir-frys up a notch.
Fridge:
1. Arugula or baby spinach: not only is it super-healthy, it also it also dresses up sandwiches, salads, pastas, eggs, and more.
2. A variety of good-quality cheeses. I always have cheddar, feta, parmesan, blue, and mozzerella on hand. Sitting down with a wedge of blue, crackers, and a pear is a much more civilized and healthy snack when compared to eating the remants of your son’s cookies while cleaning out his lunch bag.
3. Organic milk: According to Dr. Oz, this is the one food item you shouldn’t try to save money on. Skip the organic oranges, bananas, and other fruits you can peel and spend your money here.
4. Greek yogurt: I know that you’re being bombarded with this one lately, but for good reason. It is the perfect substitute for sour cream, makes tomato sauce and guacamole creamier, and when whipped with cocoa and sugar, makes a healthy pudding alternative.
5. Cut up fruits and veggies. I know that this is another fridge makeover favorite, but its true! My kids and I are 100% more like to grab them when we’re grazing for snacks if they are ready and waiting. Lately we are really into pre-peeled grapefruit.
Freezer:
1. Nuts: pecans, almonds, walnuts, and more. No, that’s not a typo; I’m telling you to keep your nuts in the freezer. It keeps them fresher and crunchier longer.
2. Bagels, flat buns, and French bread. Reheat in the oven as needed. You’ll have less waste and always have “freshly baked” bread on hand.
3. The remnants of wine bottles. Instead of pouring it down the drain (or down your throat), freeze by the ½ cup in Ziploc bags. Perfect to have on hand when you need just a small amount for a recipe.
4. Frozen berries. The best option for fruit in the winter. They may not taste great on their own, but they make for awesome muffins, smoothies, and a quick dessert when whipped with real whipping cream.
5. Already chopped onions. One day when you’ve got the time and need a really good cry, chop a whole bunch and then freeze in ¼ cup servings. There. The messiest and most time-consuming part of cooking dinner has just been eliminated.
My favorite “cooking from the pantry” meal: Tuna Melts
When served with a cup of soup, this dinner is quick, easy, and since it is made to order, can be customized for each customer.
My daughter likes it clean (just tuna and cheese)
My hubby and I dress it up with arugula and tomato.
Serves 4
Ingredients:
Two can of flakes white tuna, drained.
2 tbsp mayonnaise (I prefer Veganaise, a healthy vegan alternative to mayo that I find much creamier)
1 tsp fresh dill, chopped
2 flat buns (or 4 halfs)
1 cup grated cheddar cheese
…and whatever veggies you like!
1. Prepare the tuna: mash in a medium bowl along with the mayo and dill. I know that a lot of people add cut up celery or green onion at this point, but I prefer to keep it simple. I find that they make the tuna more watery and messier to eat. Instead, serve the celery on the side along with other cut-up veggies.
2. Lightly toast the buns. This will protect them for getting soggy and make them easier to hold when eating…now you don’t even need cutlery! This dinner just got even easier!
3. While the buns are toasting, prepare the toppings: get the cheese grated, tomatoes sliced, and arugula washed.
4. Turn the (toaster) oven up to broil and place the buns on a tin foil-covered cookie sheet. If you want arugula, put it on first, then divide the tuna equally among each bun. Top with tomato (alternative) and then ¼ cup of cheese.
5. Broil until cheese is just melted.
Now tell me, what is your must-have secret kitchen ingredient? And what is your favorite cooking from your pantry meal?
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Good list, Cayla… though I’m stumped on this idea of the wine bottle remnants. I’ve never heard of such a thing! Leftover wine, I mean. 😉
I love tuna melts! My mom used to make them for a quick snack if their friends dropped in for cards or games. I now make them for a quick supper – I make them almost the same way as you but I usually add in light cream cheese and a chopped hard boiled egg. They are so perfect with a light garden salad on the side!
No worries…by Marshmallow treats, I did mean Rice Krispie treats. I guess its just that its been so long since I’ve used Rice Krispies to make them. Corn flakes just make for a chewier, denser, and crispier treat…my family prefers them that way.
You may be right but still, organic milk in terms of feed, antibiotics, and hormones has to be “cleaner”. While I am not at all an expert on organic vs. non-organic, the one rule I stick by is the harder it is to clean, like milk and peaches, the more important it is to go organic.
I love lists like this. I always have regular lentils, but not the red on hand… so I’ll be adding those.
About the organic milk. I thought I had read that organic milk does not have any advantage over regular milk in Canada, as our regulations and tolerances for antibiotics in the milk supply are much stricter than those in the US. I don’t even have an article to cite to back that up, but I’ve looked it up before. Peaches, though, should always be organic (probably the same article – LOL).
the red lentils are a good one. however….i’m hoping you meant rice krispies? or is there a new marshmallow treat you’re hiding from us? 🙂