I’m a spontaneous sort of cook. Though I strive to plan out our family meals on a weekly basis, most of the time I’m more spur-of-the-moment: open the fridge for a quick inventory of what’s languishing, then construct a meal around it. This is actually my favorite way to cook, since the process calls for artistry in the kitchen. Combining food ingredients in a soup pot or mixing bowl is a lot like blending paint hues on a canvas – a spoonful of this, a pinch of that, and you’ve constructed a masterpiece (not always museum-worthy, but art fair caliber is just fine) for the mouth.
As much as I thrive on improvisation when I cook, I readily admit the serenity of the experience depends largely on the support of a well-stocked pantry. There’s nothing that interferes with the Zen of creative cooking more completely than a lack of basic ingredients. Sometimes pantry basics are such solid, classic material they offer inspiration for a meal, in and of themselves – notably at busy moments when we’re short on time for a trip to the farmer’s market. Think pasta, lemon, garlic, herbs and red pepper flakes – dinner is served.
Following is my list of kitchen essentials. As a vegetarian family we consume loads of whole grains and legumes, so don’t be surprised by the inventory. I do believe beans and grains are a trusty resource for any household. These economical raw materials provide healthy substance that can act as the centerpiece of a meal – especially helpful during meager moments, when there isn’t much fresh in the fridge. Black beans sautéed with garlic, tomatoes, herbs and spices, and paired with tortillas (maybe a little cheese) offer a simple, tasty repast, ready at any moment.
I’ve listed ingredients without regard to whether they reside in the pantry or colder storage – some items have obvious requirements, such as dairy products, while others ask for a judgment call. That said, there are a few products that clearly benefit from a nip of cold to preserve freshness: seeds, nuts, whole-grain flours and meals, extra spices, and nut and seed oils. I don’t store olive oil in the fridge because I use it quickly. If it takes you more than two months to use a bottle, consider storing yours in the fridge.
I must also mention an important extension of our kitchen pantry: the backyard garden. We cultivate a variety of herbs throughout the year: mint, rosemary, thyme, oregano and sage. In summer, we add parsley, basil, cilantro and chives.
The Well-Stocked Kitchen Essentials
Grains and grain products: brown rice, white basmati rice, oats, farro, wheat berries, quinoa, couscous, bulgur, barley, tortillas, bread, cornmeal, whole-wheat and semolina pasta
Flours: besan (chickpea flour available at Indian markets), masa harina (fine-ground corn flour for tortillas), whole-wheat flour, all-purpose flour
Fruits and Vegetables: whole tomatoes (canned or boxed), cherry tomatoes, sun-dried tomatoes, celery, carrots, onions (and onion cousins, like leeks, shallots and scallions), lettuce, garlic, potatoes, lemons, limes, corn (frozen), dried mushrooms, dried cherries, dried apricots. We always have a variety of fresh fruit and vegetables in our pantry and fridge – the items vary with the seasons.
Legumes: canned beans (black, cannellini, chickpea, pinto, kidney, black-eyed peas), dried beans (same varieties as canned, plus favas), lentils (french green, brown, red, and Indian dals especially yellow mung and toor), frozen peas, frozen edamame
Vinegars: apple cider vinegar, champagne vinegar, red wine vinegar, balsamic vinegar, rice wine vinegar
Oils: extra virgin olive oil, canola oil, peanut oil, walnut oil, toasted sesame oil
Nuts and seeds: walnuts, pecans, pistachios, almonds, pine nuts, pepitas (pumpkin seeds), sesame seeds
Dried herbs and spices: sea salt, black peppercorns (in a grinder), oregano, thyme, dill, cumin seed, coriander seed, turmeric, paprika, cinnamon, chile powder, red pepper flakes, bay leaves, black mustard seeds. The truth is I have far more spices, but these are a minimum.
Sweeteners: brown sugar, turbinado sugar, granulated sugar, agave nectar, maple syrup
Dairy products: 1% milk, low-fat plain yogurt, low-fat sour cream, Parmesan, feta, goat cheese, Cheddar, butter, eggs
Miscellaneous: Dijon mustard, capers, roasted peppers, pitted kalamata olives, ginger root, soy sauce, jams, nut butters, baking powder and soda, cornstarch, Better-than-bouillon (low sodium), frozen home-made vegetable stock, dark chocolate, unsweetened cocoa powder, vanilla extract
Recipes for the Week…
All of these recipes draw on the well-stocked kitchen repertoire. Each dish uses a farm bag item or two, while the remaining ingredients can be pulled from pantry and fridge reserves. It’s just that easy!
Recipe – Indian Yellow Lentils with Greens
