My pantry my best silent ‘kitchen helper’ when it comes to getting quick, healthy dinners on the table.
We’re going to delve into the depths of optimizing, organizing and simplifying your pantry in the 30-Day Simple Kitchen Reboot.
Today I’m sharing my most commonly used pantry items.
So you can get ahead by stocking up on these on your next shopping trip.
WHAT YOU’LL LEARN TODAY:
- The Top 10 essential pantry items.
The Top 10 Essential Pantry Items.
1. Salt.
I keep sea salt flakes on the dining table for everyone to adjust their own seasoning.
And I have fine Himalayan salt for seasoning in the kitchen because it’s less expensive and the fine crystals dissolve quickly.
Kosher salt or fine sea salt is a good alternative for Himalayan salt.
If you want to keep it simple, skip the fancy sea salt flakes. And just choose one type of fine salt either sea, Himalayan or kosher.
2. Oil.
Again two types.
A good local extra virgin olive oil for salad dressings and sauces.
And a cheap ‘light tasting’ olive oil for general cooking because it has a higher smoke point so is more stable at higher temperatures than the extra virgin.
3. Vinegar
I am a vinegar addict so have way more vinegars than I actually need.
If I had to cut it down to just one I’d probably choose Rice Wine vinegar or Sherry vinegar.
But Apple Cider Vinegar is a good all rounder as well.
Just make sure you have one good vinegar that you love.
Red or white wine vinegar are probably the easiest to find and will work anywhere calling for sherry or rice vinegar.
4. Soy Sauce
The most brilliant ingredient for adding complex savoury flavours.
I use it all the time.
Even for non-Asian dishes.
My favourite go-to is the Kikkoman Gluten Free Soy Sauce.
But I haven’t met a soy sauce I didn’t like.
5. Tomato Passata / Paste
Tomato passata is pureed tomatoes that comes in tall jars.
Use it anywhere you’d normally use canned tomatoes.
Tomato paste is the concentrated stuff.
I keep both.
But if you wanted to choose just one tomato paste can be diluted it down with water to substitute for passata.
I buy organic because tomatoes are high on the pesticide residue list.
6. Mustard
For creamy salad dressings, making mayo and as a sauce (especially with steak).
I like a creamy Dijon because it’s the most versatile.
7. Nuts / Seeds
Nuts and seeds are my secret weapon for adding amazing crunch, flavour and substance to pretty much everything.
At the moment my go-tos are macadamias and sunflower seeds.
But I also love almonds, walnuts and cashews.
Just choose one to start.
8. Cheese
I always always always have a hunk of parmesan in the fridge.
It keeps for years.
It’s also amazing for adding savoury flavour to everything.
Not just Italian dishes.
9. Spices
At a minimum I’d recommend smoked paprika and some dried chilli flakes or chilli powder (my current favourite is a smoky chipotle chilli powder).
A good curry powder or garam masala is also handy.
I also use ground cumin and ground coriander on a regular basis.
And of course black peppercorns!
10. Mayonnaise
I am a complete mayo addict.
It’s my go-to sauce for pretty much everything.
It’s super easy to make your own using my simple stick blender method.
But feel free to use a commercial one.
Just check the ingredients to make sure it doesn’t contain added sugar.
ACTIVITY
STEP 1. Review this list of pantry essentials. Add any you’re missing to your next shopping list.
STEP 2. Share your insights in the comments below.
Did I miss anything? What are your favourite pantry ingredients?
Tomorrow we’re going to be looking at getting a meal planning ‘insurance policy’.
Have fun with your newly stocked pantry!
With love,
Jules x
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Peanut butter, because I love it so much!!
Me too Amy!
Great news for my wallet. I have all those is my pantry.
Brilliant!
Hi Jules,
I’ve had fun resorting my pantry and adding a few items to my shopping list. Just need to generate the shopping list for this next weeks meal plan, shop and then I’m good to go ?
I’m going to give your Stick Blender Mayonnaise a go today as well as your Magic Crunchy Smoky Sprinkle.
Thanks again for all you hints, tips and support. ?
oh yum Jules!
The sprinkle is soo good. And I always have some mayo in the fridge
Keep up the excellent work!
Hi Jules,
I pretty much have all these things in my store cupboard, but I don’t like the shop bought mayonnaise here as it’s over processed, would you be kind enough to share how you make yours as I’ve never made it before, thank you I’m really enjoy receiving your emails even if I an getting them duplicated.
I have a treat for you Amanda – my Stick Blender Mayonnaise is the easiest mayo recipe ever. Enjoy!
And I’ll get CAroline my assistant to reach out to you to stop the duplicate emails 🙂
Oh my, I’m late to the party but happy for all the comments that have been left. My pantry is my happy place as I live over an hour from a good grocery store. In truth, I prefer to never leave the country.
I intend to explore avocado oil some of you recommend and make mayonnaise and vinegar too because I have from here on! Yep, I do have the list and a few variations.
I would suggest the addition of seeds. Kitchen gardens are such fun. There’s a learning curve but many rewards along the way. Seeds is a way to start small. Many of them can be sprouted in the kitchen for extra protein, greens, and flavor.
Essential oils? I’ve started making my own wonderful mouthwash, for example, with water, hydrogen peroxide, and aloe juice. I have all those things in my pantry. Peppermint is a good place to start as a couple drops on temples and back of neck can cure a headache. What about cooking with them? I’m sure I’ve just seen the tip of the iceberg.
You’re totally not late to the party Gay – it’s the perfect time 🙂
And thanks for the thought about seeds and essential oils. When covid started here I bought a huge bag of alfalfa seeds – which reminds me I need to use them!
Make sure you use my stick blender mayo recipe – so so easy.
Having to change shopping habits because of the pandemic has improved my stocked pantry, but this lesson helped me realize just how much you’ve influenced it, Jules. I already have smoked paprika, rice vinegar, tahini, and tomato passata because I first learned of and was encouraged to try them from using your recipes over the years. Thanks!
Love to hear this Melaine!
From using Jule’s meal planning over the years, my pantry is so well-stocked that when I go through the shopping list that SMP generates, I hardly have to buy anything except produce and some proteins.
I make Jule’s pregnant lady mayo ALL THE TIME. It’s so easy and after I had 1 or two failures, it works every time. And you can fix your failures.
I am addicted to the Sonoma Chile Oil Crunch and since my husband is having trouble with FODMAPS, I can load it on my food, so I keep that in the fridge!!!
Marjorie! You need to try my new stick blender mayo recipe – it’s even easier and much less to clean up!
These kick starter lessons are so helpful, thank you so much!
You’re welcome Ruby 🙂
Lately I’ve been keeping a jar of sauerkraut in the fridge. I add it to eggs, pork, potatoes, sausage, or anything else that needs a little boost. It’s an easy way to incorporate a fermented food into my diet.
P.S. Virgos rule!
Couldn’t agree more about sauerkraut (and Virgos!)
My pantry is in pretty good shape. The one vinegar I would not be without is a good, aged balsamic, which I like for salads. Actually, there’s a second one I must have: unseasoned rice vinegar. For cooking, I’m really liking avocado oil, which has all the benefits of olive oil, but a higher smoke point. I do keep a wide variety of spices, because I use a lot of different ones, plus it gives me the freedom to make mixes when I need them.
All over it Susan 🙂
I add canned diced tomatoes to my pantry list for whenever fresh summer tomatoes aren’t available. Astonishly, I have everything on your list except light olive oil! & that’s now on my “Out of Milk” list (& thank you for suggesting that app.)
No light olive oil! Glad it’s on the list now Diane – it’s my go-to for cooking.
Hi Jules, I have enjoyed these lessons very much! I’ve got it all in my pantry. I made homemade mustards for gifts this year. What a difference in taste! I’ll be making my own from now on. It’s very easy to do. Thank you!
oh yay for mustard Jessica! What lovely gifts 🙂
I have everything on your list. Actually that is not true. I am out of mayo at the moment, but whipping up your stick blender mayo is easy. You said you make your own vinegar. Can you recommend simple process to do this? Or is it quite complex. I absolutely have no idea. Cheers, Jules.
Vinegar is easy but takes a while Bella. Recipe here
Hi, I have all the pantry staples I need. I very rarely use any salt, but have some. I don’t have any nuts in the pantry but we aren’t eating those right now.
I always have a spare smoked paprika, just in case as we use that most.
Yay for smoked paprika Sue!
I will add nuts to my shopping list; other than that my pantry’s ready to go!
Excellent Mary!
Jules, I am reviewing the pantry staples you have recommended. I will be re-stocking my black peppercorns and almonds this weekend.
I do not have a good place to store my spices and such. The cupboard available in my kitchen is right above the stove. I know these items should be stored away from heat and humidity, but I don’t know how to rearrange my kitchen to accomplish that. Where in your kitchen do you store spices and things?
I keep mine in a box on a shelf in my pantry – this way I grab out my box and can easily find everything I need.
Thank you. That makes sense.
I still have the same containers of salt that I had when I moved into my current house 20 years ago. If I want to add salt to cooking I generally just use Massel brand vegetable stock powder and get a boost of vegetable flavour as well. I also keep an Italian-style herb blend on hand – I have rosemary, oregano, thyme and garlic chives growing in my back yard, but I generally don’t find that they add as much as the dried stuff does.
Wow Mark that’s amazing you havne’t used salt. I guess your palate would be well and truly adjusted to no seasoning by now. Great trick with the veg stock.
It’s funny I find the flavour of dried herbs like that overpowering and much prefer my fresh herbs!
Each to his / her own 🙂
Hi Jules, thanks for that top ten list. I’m really glad to see that I have nearly all these things! I like balsamic vinegar in a salad, is that the same as a sherry vinegar??
I have Maldon salt but I will get some Himalayan salt too which is now more available.
I love the flavour of coriander. is there a lot pf difference between the dry green coriander and the seeds? of course I love fresh coriander but I can only get it now and then.
Hi Kathy!
No sherry vinegar isn’t as sweet as balsamic – it’s more like red wine vinegar. But if you love balsamic keep using it!
Yes there is a big difference between coriander leaves and seeds. The seeds are quite lemony and the leaves are more green and aromatic. Personally I’m not a fan of dried herbs so if I don’t have access to fresh coriander I use parsley, mint or basil instead.
Jx
I have a spice problem, lol. I really love Penzey’s and the Spice House blends as well as individual spices and herbs. Not only is their stuff great, but there’s something amazing about walking into their stores and being able to smell/taste everything. I’ve started to cut down on the blends I buy a little bit, but there are some that are complicated that I’ll never replicate.
You don’t have to be minimalist about everything Erin – you could just choose to go crazy on spices but keep the rest of your pantry streamline 🙂
My preferred salt is Maldon- it’s really great.
I agree with this list, more or less I have all these ingredients always at hand- except mayonnaise which we don’t use a lot. Maybe that’s something to rethink? I can’t really think where to use it on a daily basis. I dress salads with olive oil, lemon, salt & herbs generally. And then mostly have protein-vegetable-pulse based dinners, sometimes with carbs. Not sure where mayo would fit? Ideas welcome.
Yes Maldon Salt is beautiful Maria and it’s local for you!
I use mayo on everything. Instead of making a dressing for salads or veg I just dollop it on top. It’s my go-to condiment. It’s also a brilliant sauce for fish or meat or legumes.
If you want to try it making your own with a stick blender is super easy and a better choice than commercial mayos which usually use crappy vegetable oils and have added sugar.
Here’s the recipe: https://stonesoupvirtualcookeryschool.com/2018/07/stick-blender-mayo/
But if you’re happy with your olive oil then no need to change 🙂
Jx
I’m also in the avocado oil / ghee camp for high smoke point oils. For salts I keep a kosher flake and an iodized table salt. I think we don’t eat enough seafood / seaweed to keep up an iodine level.
Yes I’ve been keeping iodised salt for salting the cooking water for veggies for the same reason.
Based on Susan’s suggestion about avocado oil – I picked it up last week and love it! It’s so nice to not have a smoking pan on medium-ish heat! 🙂
As for my pantry staple lately (it’s always changing!), I live in the US and we have a seasoning called Everything But the Bagel. If you have ever had an ‘everything’ bagel, it’s that but obviously no bagel. Dried onions, garlic, poppy seeds, sesame seeds, salt….it’s good on everything. Lately I’ve been putting it on avocados for breakfast and salmon for dinner!
Happy Meal Planning everyone, have a great weekend!
Oh I remember Everything bagels from my time in California – LOVE the idea of the everything seasoning – might need to make my own.
Are the dried onions in chunks or powder?
Hope you have a lovely weekend Penny 🙂
Chunks
My spice cabinet will never be simple or minimal. I have a number of herbs/spices that I use occasionally, and a bunch that I use regularly. I think the one I use most is cinnamon – and for me the best is Ceylon cinnamon (or canela if you have a Mexican grocery handy – they are the same thing). Also use a lot of granulated garlic because it is easier to digest than fresh garlic. As for vinegars, there are two I can’t live without: rice vinegar and a really good balsamic. I have gone to avocado oil for cooking – it has a neutral flavor and high smoke point, with all the health benefits of a good olive oil. I could easily live without the tomato products, because I got overly tired of them several years ago. Still keep them, though, because every so often I need them, and must have them for my husband’s spaghetti sauce. I just recently simplified my whole kitchen, but am really looking forward to seeing your kitchen reboot program.
You know Susan it’s good to have at least one area of excess! For me it’s my shoe collection 🙂
And glad you’re exctied about the Simple Kitchen Reboot – I need to get creating!