Prepared Pantry Basics

Prepared Pantry Basics


My Prepared Pantry includes those things that enable me to put flavorful food on the table quickly. I emphasize flavor because some of my standard items in this category really pack a punch and lend a depth to dishes that make you think they’ve being cooking all day when in reality you just tossed a few of things together–you did all that flavor creation earlier, at your leisure. This soup of white beans, roasted tomatoes, spicy sausage and a quick parsley sauce garnish is a perfect example.


Note: While keeping sausages, bacon, fish, etc. in the freezer does not fit neatly into this category, it does similarly enable flavorful meals to come together quickly.


Homemade Veggie Bouillon Paste: To use as stock/broth for any kind of soup, stew, risotto; to cook grains; as a rub/marinade for meat or fish, etc.


Chicken Stock: For chicken soup, any soup, risotto, braises, sauces, etc.


Cooked Beans: For use within 5 days stored in the fridge or several months in the freezer. To use in salads, soups, spread, gratins, quesadillas, etc.


Cooked Grains: For use within 5 days stored in the fridge or a few months in the freezer. To make fried rice or rice pudding, or add to soups or make fritters or porridge, etc.


Roasted Tomatoes (for freezing): Just a few of these add depth and flavor to soups, stews, gratins, beans of any kind, salad dressing, marinades, etc.