"Savor The Flavor" - April 2020

“Savor the Flavor” is hopping into April with some recipes that I hope you will enjoy. We will also be submitting some things to help you while you are all social distancing and hunkering down due to the Coronavirus. It is a good time to stay in, clean out your pantries, get things organized, and do some baking or cooking with your spouse, your children, or grandchildren.

STOCKING YOUR PANTRY

This list of pantry staples are the items that I  like to keep on hand to help me whip up meals on the fly. They’re basic, versatile ingredients that are used frequently, are usually fairly inexpensive, and have a long shelf life (pantry, refrigerator, or freezer). Your personal list will take shape as you begin to cook regularly and develop favorite recipes or flavors. In the mean time, use this list as a guide for slowly building up your pantry over time. You don’t have to buy everything at once! Buy one or two items, as needed, but always check if you need to restock on these items before you do your weekly shopping trip.

PANTRY 

Kosher salt

Fine salt

Black peppercorns

Extra virgin olive oil

Vegetable oil

Apple cider vinegar

Red wine vinegar

Balsamic or sherry vinegar

Rice vinegar (unseasoned)

FOR BAKING

Flour: all purpose, whole wheat or pastry

Baking soda

Baking powder

Cream of tartar

Cocoa powder (unsweetened)

Chocolate: chips or bar

Evaporated milk

Pure vanilla extract

SWEETENERS

Granulated sugar

Confectioners' sugar

Brown sugar

Maple syrup

Honey

Agave syrup

RICE AND GRAINS

Long-grain white rice

Brown rice

Grains: bulgur, quinoa, couscous or farro

Pasta: standard, whole grain, rice noodles or egg noodles

Polenta

Breadcrumbs: plain or panko

SNACKS AND CEREALS

Crackers

Tortillas

Cookies or biscuits

Pretzels

Marshmallows

Popcorn kernels

Dried fruit: raisins, apricots or cherries

Seeds: sunflower, flax, chia or hemp

Peanut butter or almond butter

Applesauce

Breakfast cereal

Old-fashioned rolled oats

CANNED GOODS

Chicken broth

Beans: cannellini, navy, chickpeas or black

Vegetables: hominy, corn or green beans

Olives or capers

Chiles: chipotles in adobo or pickled jalapenos

Salsa

Tomatoes

Tomato paste

Roasted red peppers

Tuna

Anchovy fillets or paste

DRIED HERBS AND SPICES

Bay leaves

Cajun seasoning

Cayenne pepper

Chile powder

Crushed red pepper

Curry powder

Fennel or dill seed

Granulated garlic

Ground cinnamon

Ground cloves

Ground cumin

Ground ginger

Oregano

Paprika: sweet and smoked

Rosemary

Sesame seeds

Thyme

Whole nutmeg

DAIRY AND EGGS

Milk

Plain yogurt: regular or Greek

Unsalted butter

Cheddar or mozzarella

Goat cheese

Parmesan (wedge)

Eggs

FRESH PRODUCE

Apples

Avocados

Bananas

Bell peppers

Broccoli or cauliflower

Carrots

Celery

Lemons

Limes

Leafy greens: spinach, kale or chard

Lettuce: romaine, Boston or mixed greens

Cilantro

Flat-leaf parsley

Thyme

Scallions

Garlic

Ginger

Potatoes: sweet, white or new

Onions

Tomatoes: grape, cherry or seasonal beefsteak

CONDIMENTS;

Jelly, jam or preserves

Ketchup

Mayonnaise

Mustard: Dijon or whole grain

Pickles

Hot sauce: Tabasco, Sriracha or sambal

Worcestershire sauce

Soy sauce or tamari

Asian fish sauce

Toasted sesame oil

FREEZER

Ground beef, ground turkey or Italian sausage

Boneless, skinless chicken breasts

Bacon

Bread: baguette or sandwich bread

Vegetables: peas, chopped spinach or corn

Fruit: berries, peaches or mangos

Nuts: almonds, walnuts or pecans

Dough: pizza, pie or puff pastry

Vanilla ice cream

TAKE A LOOK INSIDE YOUR PANTRY

Take a quick look at what you already have on hand to make sure you don't overbuy. You don't need to go crazy with purchasing canned goods if you already have the recommended two-weeks' worth. The same goes for cleaning supplies.

If you have fresh produce in your home, use that up first to minimize any waste. Then, look for canned, boxed, and shelf-stable items to have on hand. When it comes to canned goods, it's always preferable to look for low-sodium versions, and cans that say they don't have BPA lining, if you can find them. Frozen foods are excellent to have on hand, as well.

When it comes to perishables, don't be afraid to add some fresh produce to your list; just try to choose items that are longer-lasting (we've listed them out for you below) or foods you can freeze. Try to choose whole produce when possible instead of pre-cut (for example, whole mushrooms keep longer than sliced). If you accidentally buy too much fresh produce, know that you can freeze just about any fruit or vegetable (except items like celery, lettuce, and cucumbers that have a high water content and can get very soggy). Bananas another good purchase — if they get too ripe, simply peel and cut them, then freeze and add to smoothies.

IS IT SAFE TO ORDER FOOD DURING THE CORONA VIRUS?

There is no evidence that coronavirus is transmitted from food or food packaging, according to the Food and Drug Administration. Nor is there any indication that people have contracted coronavirus, from consuming food.

During these troubled times, it is always good to be cautious. Good hand washing and disinfecting high traffic areas, especially used for the preparation of food is essential. This is a time to be with your family. Cooking together is one way that you can be closer, share quality time with each other. Cooking has always been a source of comfort for many, so I would urge you to please get out your cookbooks, your favorite recipes and bring back the “Art of Cooking” into your lives.  I hope this article will help you understand a little bit about what you need to keep your pantry stocked along with your refrigerator and freezer. To quote Julia Childs “No one is born a great cook. One learns by doing”. 

 Next month, I will continue with these helpful hints. Please make this article yours, by submitting hints and recipes to deborahlouisereed@gmail.com or by calling me at 603-755-3012