Photo by Greg Mote, under Creative Commons License
As the week goes on, my cabinets empty — it’s a natural process. But, my pantry is never without a select few items. Check out the list below for some of my staples that create shortcuts and tricks to great meals — you never know what could become a staple in your pantry!
- George Washington’s Rich Brown Seasoning and Broth: This is one of my mother’s secret weapons. Found in the grocery store near the soup mixes, a little packet of George Washington’s goes a long way in flavoring vegetables. It’s a favorite with green beans.
- Grapeseed Oil: Ah… Rachael Ray. You are so perky and cute, but Extra Virgin Olive Oil is so last year. I prefer the clean, almost flavorless, grapeseed oil to the pungent EVOO. Use it to sauté or stir fry just about anything.
- Jarred Minced Garlic: I know the real chefs out there are throwing things at their computers right now, but really people! All that work for just a little bit of garlic? I don’t like using it in dishes where garlic is the centerpiece, like Shrimp Scampi, but this shortcut is a staple in my fridge. I prefer the Spice World brand. Maybe it has something to do with my love for the Spice Girls.
- Canned Tomatoes: Diced or crushed, canned tomatoes are my BFFs. These non-hand fruits are canned during their prime so they are bright and red as soon as you break them free from their tin-can prisons. Use them to make a perfect marinara, in chili or when your dish needs some color.
- Couscous: Boil water and it’s ready in five minutes. This is my kind of dish, and sounds so fancy. I prefer adding little touches to plain couscous, like toasted pecans, golden raisins or sautéed mushrooms.
6 Comments