The Contents of my Refrigerator

Birthday weekend!! WOOO!!

This is all I’m going to do today…

biglebowski-dance

It has come to my attention that it may help to have a regular grocery list. I find that Josh and I always come home from our shopping trip with relatively similar things: the same veggies and fruits, some deli meats, some sort of sharp cheese, the same types of main dish proteins, and various other dry goods that we keep on hand at all times. I realize it’s a long list, but so much of it keeps in the cupboard, and you don’t have to have ALL of it, either. To write this post, I’ve just wandered around my kitchen; of course, I have all of it, but I have a cooking problem. Please don’t feel like I think your pantry should be as packed to the rafters as mine is.

I realize now that my standard fare isn’t the same as anyone else’s. For example, you’ll notice that I use small amounts of shallot and rarely reference onions. That’s because I’m allergic to onions and need to limit my intake. I’m also not a huge fan of green vegetables, for some reason. I hate broccoli. Josh loves it but I just can’t. No cauliflower, no brussels sprouts, no zucchini. I tried all of these things recently and it’s still no. So…no. You, on the other hand, are welcome to use whatever you like.

I’m not sure how to make a grocery list exciting, so, here goes.

  • your favorite veggies: cucumber, tomatoes (of any kind), bell peppers (any colour), celery, carrots, shallots, garlic, avocados, kale, lettuce, mushrooms, potatoes
  • your favorite fruits (seasonal): bananas, apples, oranges, berries, pineapple, mangoes, grapes, kiwi, peaches, plums
  • deli meats and BACON
  • any kind of pasta you prefer: Josh loves bowties, I like egg noodles. Doesn’t matter what kind – you can use any shape. Orzo too!
  • canned goods: kidney beans, black beans, tomatoes, corn kernels/baby corn, coconut milk, fruit, plus any homemade canning you might do, if you’re adventurous…
  • IMG_3650
  • breads: ciabatta, wraps, grainy bread, par-baked buns (for cheater days), naan/pita
  • dairy: yogurt, sour cream, milk, heavy cream, eggs, butter
  • CHEESES – anything goes here.
  • frozen: peas, spinach, the occasional pizza, perogies (we make our own sometimes, but we buy from the store too)
  • panko/bread crumbs
  • quinoa, lentils, barley, rice
  • oils: olive, coconut, canola
  • vinegars: white wine, red wine, apple cider, white and balsamic

For Baking:

  • flours: all purpose, whole wheat, gluten free – whatever you use regularly.
  • sugars: granulated and brown (we use demarara usually, but regular brown will do fine for all the recipes), icing sugar
  • baking powder, baking soda, cream of tartar, active dry yeast (keep in freezer!)
  • vanilla (I keep almond extract on hand too, but extracts are optional)
  • a variety of seeds & nuts: almonds, hazelnuts, peanuts, and pecans are my standard, plus chia seeds, hemp hearts, pumpkin and sunflower seeds, flax. This is another one of those “whatever you like best” scenarios.
  • dried fruit: raisins and cranberries, but occasionally I like dried blueberries and cherries, and ALWAYS mangoes.
  • chocolate: chips of any kind, then squares of white, dark, and semisweet. Josh likes milk chocolate best but I find it too sweet for most things.
  • cocoa powder

IMG_3648 My baking drawer goes a little something like this.

Spices:

Dried: oregano, basil, parsley, rosemary, thyme, cayenne, paprika, red pepper flake, bay leaves, dry mustard, peppercorns, sea salt (course, fine, kosher), cumin, coriander, onion powder, garlic powder, curry powder, ginger, mint, allspice, cloves, cinnamon, nutmeg.

Fresh: thyme, basil, mint, oregano, parsley

Seasonings: taco, lemon pepper, Montreal steak spice

IMG_3649

If you don’t use fresh herbs very often, it’s easiest to stick with the dried ones, but having fresh every once in a while is nice. Take fresh herbs out of those plastic boxes and drop the stems in some water. If it’s warm enough, put the glass on the windowsill and if you’re lucky, they’ll grow roots. I love to have fresh mint on hand in the summer – who doesn’t love a mojito?

There’s not really anything too fancy – the Italian seasonings are my favorites, but those are the flavors I like and I use most often.

If you have any suggestions for an addition to this list, let me know! I stood and stared at my kitchen today, waiting for it to talk to me and tell me what it held. Alas, cupboards don’t talk. But if you treat it right, it’ll sing for you.

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