Grad Money Matters: The Cure for “Hon, Let’s Eat Out Today” Syndrome
It’s cheap! It’s healthy! It’s mostly good. Building off yesterday’s post, GMM has some strategies for getting your tuchus out of the drive-thru and into the kitchen.
One Money Dummy Getting Smarter: To Slay the Beast
Money Dummy echoes GMM’s sentiments, regaling readers with her own tale of Homicus Culinarius.
Simple Dollar: “I’m Too Tired To Cook” - At-Home Dining Solutions For The Overworked Family
Good lord! The home cooking posts just don’t stop!
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Kamis, 19 Juli 2007
Rabu, 18 Juli 2007
Fear Itself
I have dinosaur hands.
They’re not green or scaled, and they don’t have that weird, hooky claw. Instead, they’re microscopic, pretty close to inoperable, and noticeably out of proportion with the rest of my body. When coupled with my stunning lack of coordination, they make certain tasks a bit tricky, if not extremely frightening.
Up until last year, the scariest of those challenges was operating a knife. I could never secure the right grip or put enough strength behind a chopping motion. Cleaving a piece of meat was an effort, and dicing vegetables took longer than Das Boot. On the rare occasions I cooked, I inevitably got tired and embedded a blade in my thumb.
Abundant blood loss and intense fear of further self-mutilation drove me to seek food elsewhere: the college dining hall, the work cafeteria, Burrito Loco across the street – anywhere but my own home. Finally, when the expenditures started piling up (see this post), I gave in and signed up for a Knife Skills class.
The three-hour session was a revelation. I learned technique and economy of movement. I found out why a big knife is better than a little one, and the difference between a julienne and a chiffonade. I saw how an onion could fall into a million tiny pieces with just three accurate slashes. Yet, these discoveries were nothing compared to the big one.
Turns out, the dread of slicing my fingers into Vienna sausages was representative of a much greater cowardice: essentially, I had been afraid of the kitchen.
What if I picked up a hot pan on the wrong end? What if my knuckles got caught in the cheese grater? What if the dirty dishes became insurmountable? What if I poisoned my parents?
What if I made something, and it was terrible?
I have Conan O’Brien’s commencement speech to the Harvard Class of 2000 hanging on my wall at work. In it, he says (and this is a wee bit paraphrased), “Every failure [is] freeing … Fall down, make a mess, break something occasionally.” Emboldened after Knife Skills, I endeavored to apply this idea to the kitchen.
Now it’s year-and-a-half later, and things are a little different. I’ve cooked some truly vomit-inspiring meals. I’ve washed more plates than God. I can play tic-tac-toe in the burn marks on my wrists. But I’ve also churned out some pretty decent food, an achievement unthinkable to me in 2004. I recognize I’m still not a great cook, but hell – it’s a work in progress.
And maybe that’s one of the secrets to good, inexpensive, nutritionally balanced food: getting over your fears. I’m working on it, dinosaur hands and all.
They’re not green or scaled, and they don’t have that weird, hooky claw. Instead, they’re microscopic, pretty close to inoperable, and noticeably out of proportion with the rest of my body. When coupled with my stunning lack of coordination, they make certain tasks a bit tricky, if not extremely frightening.
Up until last year, the scariest of those challenges was operating a knife. I could never secure the right grip or put enough strength behind a chopping motion. Cleaving a piece of meat was an effort, and dicing vegetables took longer than Das Boot. On the rare occasions I cooked, I inevitably got tired and embedded a blade in my thumb.
Abundant blood loss and intense fear of further self-mutilation drove me to seek food elsewhere: the college dining hall, the work cafeteria, Burrito Loco across the street – anywhere but my own home. Finally, when the expenditures started piling up (see this post), I gave in and signed up for a Knife Skills class.
The three-hour session was a revelation. I learned technique and economy of movement. I found out why a big knife is better than a little one, and the difference between a julienne and a chiffonade. I saw how an onion could fall into a million tiny pieces with just three accurate slashes. Yet, these discoveries were nothing compared to the big one.
Turns out, the dread of slicing my fingers into Vienna sausages was representative of a much greater cowardice: essentially, I had been afraid of the kitchen.
What if I picked up a hot pan on the wrong end? What if my knuckles got caught in the cheese grater? What if the dirty dishes became insurmountable? What if I poisoned my parents?
What if I made something, and it was terrible?
I have Conan O’Brien’s commencement speech to the Harvard Class of 2000 hanging on my wall at work. In it, he says (and this is a wee bit paraphrased), “Every failure [is] freeing … Fall down, make a mess, break something occasionally.” Emboldened after Knife Skills, I endeavored to apply this idea to the kitchen.
Now it’s year-and-a-half later, and things are a little different. I’ve cooked some truly vomit-inspiring meals. I’ve washed more plates than God. I can play tic-tac-toe in the burn marks on my wrists. But I’ve also churned out some pretty decent food, an achievement unthinkable to me in 2004. I recognize I’m still not a great cook, but hell – it’s a work in progress.
And maybe that’s one of the secrets to good, inexpensive, nutritionally balanced food: getting over your fears. I’m working on it, dinosaur hands and all.
Selasa, 17 Juli 2007
Links of Tuesday
New York Times: Surgeon General Sees 4-Year Term as Compromised
Mother, should I trust the government?
Wise Bread: Baby Carrots – The Frugal Idea That Isn’t
Baby carrots are one of the biggest rackets in marketing history. Tremendous article by Wise Bread food guru Andrea Dickson dissects their nefarious do-badding.
Baselle’s Financial Diary: How to … buy grocery produce
Fruit and vegetable shopping tips, straight from a former plant physiologist. I don’t know what that is, but it certainly sounds authoritative.
Chowhound: Eating Like a Chowhound on $3 a Day
Overview
Week 1 Menu
Chowhound poster rworange went Self-Prepared Gourmet for a week, keeping his budget to $21 total. Pretty neat experiment, with quite a few cheap, healthy recipes included therein. The discussion (scroll down) is even better.
Mother, should I trust the government?
Wise Bread: Baby Carrots – The Frugal Idea That Isn’t
Baby carrots are one of the biggest rackets in marketing history. Tremendous article by Wise Bread food guru Andrea Dickson dissects their nefarious do-badding.
Baselle’s Financial Diary: How to … buy grocery produce
Fruit and vegetable shopping tips, straight from a former plant physiologist. I don’t know what that is, but it certainly sounds authoritative.
Chowhound: Eating Like a Chowhound on $3 a Day
Overview
Week 1 Menu
Chowhound poster rworange went Self-Prepared Gourmet for a week, keeping his budget to $21 total. Pretty neat experiment, with quite a few cheap, healthy recipes included therein. The discussion (scroll down) is even better.
Senin, 16 Juli 2007
Babytime Pasta Salad, Hold the Mayo
Last weekend, the boyfriend and I had a Baby Party for some expecting friends of ours. Not to be confused with Baby Showers (the bane of my earthly existence), Baby Parties do not involve any of the following:
As opposed to the floppyrotini/limpbroccoli/Italiandressing pasta salads of yore, this repast benefits greatly from a buttload of fresh seasonal veggies, as well as a slightly spicy tomato-based sauce. It’s tasty, pretty, and makes a metric ton of food to boot.
To make it a tad more manageable/nutritional, I cut the cucumber into quarters and halved the olive oil from ¼ cup to 2 Tbsp., which didn’t make a noticeable difference in the taste. The recipe calls for ½ cup of black olives and ½ cup crumbled feta, which I left off, as well. I love both, but found the olives don’t add much, and my lactose-intolerant friends couldn’t hack the frommage. Feel free to add any element back (especially the cheese) if it’s to your liking.
Finally, I should mention that I got totally hosed on the price of the grape tomatoes. In retrospect, I could have bought two vine-ripened tomatoes for $1.50, chopped ‘em, and saved $2.50 overall. But alas, I’m a dummy, Pathmark pricing is the devil, and the twain shalt not co-exist in a peaceful world.
Anyway, behold:
Gazpacho Pasta Salad
15 servings – 1 massive cup each
Adapted from Cook's Country.
1 14-½ oz. can diced (or whole) tomatoes
3 medium garlic cloves
1 teaspoon hot red pepper flakes
¼ cup packed fresh basil
1 Tablespoon red wine vinegar
Salt
1 pound rotini pasta
1 medium cucumber, peeled, quartered lengthwise, seeded and cut into ¼ inch pieces
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 cups (or 1 pt.) cherry or grape tomatoes, halved
¼ cup chopped fresh parsley
3 scallions, thinly sliced
2 Tbsp olive oil
1) Combine diced tomatoes, garlic, red pepper flakes, basil, vinegar and ½ teaspoon salt in a food processor and process until smooth. Transfer to a non-metal bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
2) Cook pasta in salted water until al dente. When finished, drain and rinse well with cold water.
3) Combine remaining ingredients in a large bowl. Add pasta and pureed dressing and toss well. Serve straight to the table or after a few hours in the fridge
Approximate Calories, Fat, and Price Per Serving
147 calories, 2.4 g fat, $0.74
Calculations
1 14-½ oz. can diced tomatoes: 75 calories, 0 g fat, $1.19
3 medium garlic cloves: 15 calories, 0 g fat, $0.15
1 teaspoon hot red pepper flakes: negligible calories and fat., $0.20
¼ cup packed fresh basil: negligible calories and fat, $0.85 (packed = more $)
1 Tablespoon red wine vinegar: negligible calories and fat, $0.10
Salt: negligible calories and fat, $0.01
1 pound rotini pasta: 1680 calories, 8 g fat, $0.60
1 medium cucumber: 20 calories, 0 g fat, $0.40
1 medium red bell pepper: 40 calories, 0 g fat, $0.88
1 medium yellow bell pepper: 40 calories, 0 g fat, $1.64
2 cups (or 1 pt.) cherry or grape tomatoes: 60 calories, 0 g fat, $3.99
¼ cup chopped fresh parsley: negligible calories and fat, $0.45
3 scallions: 15 calories, 0 g fat, $0.50
2 Tbsp olive oil: 240 calories, 28 g fat, $0.15
TOTAL: 2185 calories, 36 g fat, $11.11
PER SERVING (TOTAL/6): 147 calories, 2.4 g fat, $0.74
- Baby Bingo
- Three hours of gift opening
- Precious Moments figurines
- Aunt Dorothy asking if you’re married yet
- Copious barbecue
- Red wine
- Good lighting and music
- Menfolk
- A vast array of delicious side dishes
As opposed to the floppyrotini/limpbroccoli/Italiandressing pasta salads of yore, this repast benefits greatly from a buttload of fresh seasonal veggies, as well as a slightly spicy tomato-based sauce. It’s tasty, pretty, and makes a metric ton of food to boot.
To make it a tad more manageable/nutritional, I cut the cucumber into quarters and halved the olive oil from ¼ cup to 2 Tbsp., which didn’t make a noticeable difference in the taste. The recipe calls for ½ cup of black olives and ½ cup crumbled feta, which I left off, as well. I love both, but found the olives don’t add much, and my lactose-intolerant friends couldn’t hack the frommage. Feel free to add any element back (especially the cheese) if it’s to your liking.
Finally, I should mention that I got totally hosed on the price of the grape tomatoes. In retrospect, I could have bought two vine-ripened tomatoes for $1.50, chopped ‘em, and saved $2.50 overall. But alas, I’m a dummy, Pathmark pricing is the devil, and the twain shalt not co-exist in a peaceful world.
Anyway, behold:
Gazpacho Pasta Salad
15 servings – 1 massive cup each
Adapted from Cook's Country.
1 14-½ oz. can diced (or whole) tomatoes3 medium garlic cloves
1 teaspoon hot red pepper flakes
¼ cup packed fresh basil
1 Tablespoon red wine vinegar
Salt
1 pound rotini pasta
1 medium cucumber, peeled, quartered lengthwise, seeded and cut into ¼ inch pieces
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 cups (or 1 pt.) cherry or grape tomatoes, halved
¼ cup chopped fresh parsley
3 scallions, thinly sliced
2 Tbsp olive oil
1) Combine diced tomatoes, garlic, red pepper flakes, basil, vinegar and ½ teaspoon salt in a food processor and process until smooth. Transfer to a non-metal bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
2) Cook pasta in salted water until al dente. When finished, drain and rinse well with cold water.
3) Combine remaining ingredients in a large bowl. Add pasta and pureed dressing and toss well. Serve straight to the table or after a few hours in the fridge
Approximate Calories, Fat, and Price Per Serving
147 calories, 2.4 g fat, $0.74
Calculations
1 14-½ oz. can diced tomatoes: 75 calories, 0 g fat, $1.19
3 medium garlic cloves: 15 calories, 0 g fat, $0.15
1 teaspoon hot red pepper flakes: negligible calories and fat., $0.20
¼ cup packed fresh basil: negligible calories and fat, $0.85 (packed = more $)
1 Tablespoon red wine vinegar: negligible calories and fat, $0.10
Salt: negligible calories and fat, $0.01
1 pound rotini pasta: 1680 calories, 8 g fat, $0.60
1 medium cucumber: 20 calories, 0 g fat, $0.40
1 medium red bell pepper: 40 calories, 0 g fat, $0.88
1 medium yellow bell pepper: 40 calories, 0 g fat, $1.64
2 cups (or 1 pt.) cherry or grape tomatoes: 60 calories, 0 g fat, $3.99
¼ cup chopped fresh parsley: negligible calories and fat, $0.45
3 scallions: 15 calories, 0 g fat, $0.50
2 Tbsp olive oil: 240 calories, 28 g fat, $0.15
TOTAL: 2185 calories, 36 g fat, $11.11
PER SERVING (TOTAL/6): 147 calories, 2.4 g fat, $0.74
Jumat, 13 Juli 2007
Ratatouille: In Praise of Pixar
The boyfriend and I saw Ratatouille last week. Besides it being a cook/animation lover’s wet dream, it inspired a discussion afterward about Pixar movies in general. We surmised that they rule. Or, to expand a bit, we agreed that we’ll be watching Finding Nemo, Toy Story, and The Incredibles well into our ‘80s, while films like Shrek and Shark Tale will be obsolete by the next Olympics.
See, where most current animation relies on pop culture references and kitschy radio tunes, Pixar concentrates on story and character. In 2050, when no one will know what to make of a fish dancing to "Baby Got Back," Woody and Dory and Sully will still have emotions folks recognize and sympathize with. Their situations will resonate, and their reactions will still mirror real people, while Shrek and his pals are relegated to a time capsule with Bratz dolls, Paris Hilton, and wearing dresses over pants.
In honor of Pixar’s most recent winnah, I whipped up this Ratatouille dish from the February 1995 issue of Bon Appetit (via Epicurious). Don’t be fooled by the title – the chopping alone takes a good long while. However, when it’s finished, you’ve a warm, fragrant, peasant dish any cartoon rat chef would be proud to serve.
(Note that the cheese is optional, and leaving it out cuts the cost almost in half.)
Ratatouille on the Run
6 servings (Bon Appetit says ½ c per serving, but mine came out to about 1 c per serving)
Adapted from Bon Appetit/Epicurious.
2 Tbsp olive oil
4 large garlic cloves, chopped
1 large eggplant (unpeeled), diced
2 green bell peppers, diced
2 large tomatoes, chopped
1 onion, cut into 1-inch pieces
1 large zucchini, cut into 1/2-inch pieces
1/2 cup chopped fresh basil or 1 tablespoon dried
2 tablespoons red wine vinegar
4 ounces goat cheese or Muenster cheese or a mixture of the two, diced (optional)
1) Heat oil in big Dutch oven over medium heat. Add garlic and cook about 1 minute, until fragrant. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Cook 5 minutes, stirring occasionally. Turn heat to low or medium-low and cover. Simmer until veggies are cooked through and tender, about 25 minutes, stirring occasionally. (This took between 30 and 35 minutes for me. I think I had the stove on too low, though - Kris.)
2) Take cover off pot and reduce for about 10 minutes, stirring occasionally. Add vinegar and season to taste. (You can make this 2 days ahead of time. Just remember to refrigerate.)
3) Preheat oven to 350°F. Spread ratatouille in 9-inch pie dish or an 8x8 Pyrex glass dish. Top with cheese, if you like. Bake about 20 minutes, until center is heated.
Approximate Calories, Fat, and Price Per Serving
165.3 calories, 9.5 g fat, $1.67
Calculations
2 Tbsp olive oil: 240 calories, 28 g fat, $0.15
4 large garlic cloves: 20 calories, 0 g fat, $0.20
1 large eggplant: 132 calories, 1 g fat, $1.41
2 green bell peppers: 60 calories, 0 g fat, $0.90
2 large tomatoes: 60 calories, 0 g fat, $1.64
1 onion: 110 calories, 0 g fat, $0.49
1 large zucchini: 50 calories, 0 g fat, $0.66
1/2 cup fresh basil: negligible calories and fat, $0.85
2 tablespoons red wine vinegar: negligible calories and fat, $0.20
4 ounces goat cheese or Muenster cheese: 320 calories; 28 g fat, $3.49
TOTAL: 992 calories, 57 g fat, $9.99
PER SERVING (TOTAL/6): 165.3 calories, 9.5 g fat, $1.67
See, where most current animation relies on pop culture references and kitschy radio tunes, Pixar concentrates on story and character. In 2050, when no one will know what to make of a fish dancing to "Baby Got Back," Woody and Dory and Sully will still have emotions folks recognize and sympathize with. Their situations will resonate, and their reactions will still mirror real people, while Shrek and his pals are relegated to a time capsule with Bratz dolls, Paris Hilton, and wearing dresses over pants.
In honor of Pixar’s most recent winnah, I whipped up this Ratatouille dish from the February 1995 issue of Bon Appetit (via Epicurious). Don’t be fooled by the title – the chopping alone takes a good long while. However, when it’s finished, you’ve a warm, fragrant, peasant dish any cartoon rat chef would be proud to serve.
(Note that the cheese is optional, and leaving it out cuts the cost almost in half.)
Ratatouille on the Run
6 servings (Bon Appetit says ½ c per serving, but mine came out to about 1 c per serving)
Adapted from Bon Appetit/Epicurious.
2 Tbsp olive oil4 large garlic cloves, chopped
1 large eggplant (unpeeled), diced
2 green bell peppers, diced
2 large tomatoes, chopped
1 onion, cut into 1-inch pieces
1 large zucchini, cut into 1/2-inch pieces
1/2 cup chopped fresh basil or 1 tablespoon dried
2 tablespoons red wine vinegar
4 ounces goat cheese or Muenster cheese or a mixture of the two, diced (optional)
1) Heat oil in big Dutch oven over medium heat. Add garlic and cook about 1 minute, until fragrant. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Cook 5 minutes, stirring occasionally. Turn heat to low or medium-low and cover. Simmer until veggies are cooked through and tender, about 25 minutes, stirring occasionally. (This took between 30 and 35 minutes for me. I think I had the stove on too low, though - Kris.)
2) Take cover off pot and reduce for about 10 minutes, stirring occasionally. Add vinegar and season to taste. (You can make this 2 days ahead of time. Just remember to refrigerate.)
3) Preheat oven to 350°F. Spread ratatouille in 9-inch pie dish or an 8x8 Pyrex glass dish. Top with cheese, if you like. Bake about 20 minutes, until center is heated.
Approximate Calories, Fat, and Price Per Serving
165.3 calories, 9.5 g fat, $1.67
Calculations
2 Tbsp olive oil: 240 calories, 28 g fat, $0.15
4 large garlic cloves: 20 calories, 0 g fat, $0.20
1 large eggplant: 132 calories, 1 g fat, $1.41
2 green bell peppers: 60 calories, 0 g fat, $0.90
2 large tomatoes: 60 calories, 0 g fat, $1.64
1 onion: 110 calories, 0 g fat, $0.49
1 large zucchini: 50 calories, 0 g fat, $0.66
1/2 cup fresh basil: negligible calories and fat, $0.85
2 tablespoons red wine vinegar: negligible calories and fat, $0.20
4 ounces goat cheese or Muenster cheese: 320 calories; 28 g fat, $3.49
TOTAL: 992 calories, 57 g fat, $9.99
PER SERVING (TOTAL/6): 165.3 calories, 9.5 g fat, $1.67
Kamis, 12 Juli 2007
Thursday Linkage
Get Rich Slowly: Pick Your Own – A Brief Guide to the Berry Patch
Good god, look at this now, especially if you’re a fruit fiend like the Boyfriend. Berry-picking is usually a massive bargain, and JD’s tips are genius, as always.
Consumerist: Subway is Not Ashamed – First Fast Food Restaurant to Put Calorie Info on Menus
(*Cue Ken Burns’ Civil War violin music*) Subway has taken the first battle in the nutritional information war, while Dunkin Donuts continues losing valuable ground. The future is bleak for the Donutfederacy, sir. We will write General Grant for counsel. (*end music*)
Not Made of Money: Why Your Cluttered Pantry is Costing You Money - And How To Fix it
Yesterday’s post dealt with stocking an anorexic pantry. NMoM reveals why you shouldn’t let it become obese, either.
Time.com: What the World Eats
Faboo slideshow depicting the average weekly consumption of families around the globe, along with an estimate of much they blow on food in a seven-day span. The Kuwati and Egyptian broods look to have the best-balanced diets, while the British and Americans, uh, well … see for yourself.
Good god, look at this now, especially if you’re a fruit fiend like the Boyfriend. Berry-picking is usually a massive bargain, and JD’s tips are genius, as always.
Consumerist: Subway is Not Ashamed – First Fast Food Restaurant to Put Calorie Info on Menus
(*Cue Ken Burns’ Civil War violin music*) Subway has taken the first battle in the nutritional information war, while Dunkin Donuts continues losing valuable ground. The future is bleak for the Donutfederacy, sir. We will write General Grant for counsel. (*end music*)
Not Made of Money: Why Your Cluttered Pantry is Costing You Money - And How To Fix it
Yesterday’s post dealt with stocking an anorexic pantry. NMoM reveals why you shouldn’t let it become obese, either.
Time.com: What the World Eats
Faboo slideshow depicting the average weekly consumption of families around the globe, along with an estimate of much they blow on food in a seven-day span. The Kuwati and Egyptian broods look to have the best-balanced diets, while the British and Americans, uh, well … see for yourself.
Rabu, 11 Juli 2007
Pantry of the Gods
I just moved for the 47,000th time in eight years. While transporting three tons of stuff to a bizarre, unfamiliar locale isn’t exactly my idea of a hootenanny, it’s giving me the opportunity to once again restock my pantry. Whee!
Having a well-stocked pantry doesn’t mean owning an actual pantry, which is a realization that most people have around 2nd grade, but only came to me in apartment #5,233. Instead, it means:
The following appeared at least three times, which means it’s probably a good idea to have them available:
Beans: White, Black, Kidney
Broths & Stocks
Canned Tomatoes (whole peeled)
Chiles
Dried Fruit
Dried Mushrooms
Herbs & Spices: Basil, Red Pepper, Chili Powder, Paprika, Oregano, Black Pepper
Ketchup
Lentils and/or Split Peas
Olive Oil
Olives
Onions
Pasta
Rice
Salsa
Soy Sauce
Tuna
Vinegar
Worcestershire Sauce
If you’re going for an even better-stocked pantry, each of the following appeared in two lists:
Bread Crumbs
Capers
Chutney
Coconut Milk
Corn Meal
Corn Starch
Crackers
Egg Noodles
Flour
Garlic (fresh)
Herbs & Spices: Bay Leaves, Cinnamon, Rosemary, Thyme
Honey
Hot Sauce
Mayonnaise
Nuts
Pasta Sauce
Peanut Butter
Potatoes
Salt
Sugar: Brown, White
Tapenades
Vanilla Extract
Personally, I would switch sugar, flour, cinnamon, garlic, and OH MY GOD SALT with lentils, dried mushrooms, dried fruits, Worcestershire sauce, and chiles, while banishing mayonnaise to an unmarked galaxy. If you use honey during teatime or hot sauce on everything, go ahead and stick those up in List #1, too. It’s all about personal preference, baby.
When stocking your new, fabulous pantry with all this new, fabulous stuff, there are three things (some would say “tips”) to keep in mind:
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Having a well-stocked pantry doesn’t mean owning an actual pantry, which is a realization that most people have around 2nd grade, but only came to me in apartment #5,233. Instead, it means:
- Always having a few basic, inexpensive, long-lasting goods that will provide the foundation of millions of meals to come,
- Saving precious dough by buying necessities on sale,
- No last-minute runs to the supermarket because you’ve run out of sugar (again),
- Never saying, “There’s nothing to eat at home, dagnammit.”
- Impressing the hell out of your parents, who will thank the good lord that they’ve raised such a prepared, forward-thinking child.
- Food Network has a bare-bones compilation.
- Like the magazine itself, the Real Simple pantry is geared toward middle-class couples with kids, but they’re the undisputed high priests of organization, so it’s worth a look.
- AZCentral’s list is a way long, but still fairly realistic.
- AllRecipes doesn’t just have a basic American pantry, but Chinese, Italian, and Japanese ones, as well. Sweet.
- Reluctant Gourmet has a good example of a list that’s crazy thorough, but maybe a bit too expansive/expensive for the average bear. I’m not sure how many folks need to keep clam juice and dried currants in the house. If you do, more power to you.
The following appeared at least three times, which means it’s probably a good idea to have them available:
Beans: White, Black, Kidney
Broths & Stocks
Canned Tomatoes (whole peeled)
Chiles
Dried Fruit
Dried Mushrooms
Herbs & Spices: Basil, Red Pepper, Chili Powder, Paprika, Oregano, Black Pepper
Ketchup
Lentils and/or Split Peas
Olive Oil
Olives
Onions
Pasta
Rice
Salsa
Soy Sauce
Tuna
Vinegar
Worcestershire Sauce
If you’re going for an even better-stocked pantry, each of the following appeared in two lists:
Bread Crumbs
Capers
Chutney
Coconut Milk
Corn Meal
Corn Starch
Crackers
Egg Noodles
Flour
Garlic (fresh)
Herbs & Spices: Bay Leaves, Cinnamon, Rosemary, Thyme
Honey
Hot Sauce
Mayonnaise
Nuts
Pasta Sauce
Peanut Butter
Potatoes
Salt
Sugar: Brown, White
Tapenades
Vanilla Extract
Personally, I would switch sugar, flour, cinnamon, garlic, and OH MY GOD SALT with lentils, dried mushrooms, dried fruits, Worcestershire sauce, and chiles, while banishing mayonnaise to an unmarked galaxy. If you use honey during teatime or hot sauce on everything, go ahead and stick those up in List #1, too. It’s all about personal preference, baby.
When stocking your new, fabulous pantry with all this new, fabulous stuff, there are three things (some would say “tips”) to keep in mind:
- Though most (me) use the word “pantry” to refer to dry goods, lots of people/publications expand it to include key frozen foods and vital refrigerator items, as well. Eggs, milk, unsalted butter, frozen meat, and frozen fruit are always a plus to have around, and make for colossally healthy meals.
- Don’t be afraid of stocking oils, pestos, and other higher-fat items. Used in moderation, they can lend flavor and substance to food without making it a triple bypass bomb.
- When you see any pantry items on sale, it’s always a good idea to stock up, especially if you use something freakishly often. When penne’s priced at two-for-a-dollar, I buy enough to last until I retire.
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