A Well Stocked Pantry

A well stocked pantry allows you to whip up many meals without needing to go to the store.  Here's a list of many of the ingredients that I make sure to have on hand at all times:

Refrigerator

• anchovy paste (A recent addition to my list.  I buy it in a tube.  It can be used for a super quick Caesar dressing.  I'm sure I'll also find plenty of other uses for the rich flavored, savory paste.)
• bacon (I buy based on whats on sale - but its ALWAYS thick cut.)
• butter (salted and unsalted)
• capers (They add a ton of flavor to potato salad, fish, salads, etc and don't add many calories.)
• cheese (Several varieties; minimally I have grated Parmesan, blocks of cheddar and Swiss.)
• Dijon mustard (For sandwiches, rubbing on meat prior to grilling, salad dressings, etc - lots of flavor and few calories.)
• eggs
• milk
• olives (kalamata, and green)

Produce

• carrots (I prefer the whole ones to the baby ones - I think they have more flavor.)
• garlic cloves (On a cooking utensil note - I also feel that a garlic press is imperative.  I've tried several kinds, and I find that the ones with a hinged pressing piece work the best.)
• lemons
• limes
• onions (sweet and often red)
• potatoes (I have a love-hate relationship with potatoes.  They're certainly important to have in the pantry, but mine often rot before I use the whole bag...)
• romaine hearts
• tomatoes (see my note - its at the end of that post - about super ripe tomatoes)

Freezer

• chicken
• ground beef
• pizza dough
• ravioli
• rolls and/or biscuits (They cost a little more per piece than the refrigerator biscuits - but you can make exactly as many as you want and they're fresh baked when you want them.)
• tilapia
• veggies (a variety, but I always have frozen peas and in-shell edamame on hand)

 Canned Foods

• beans (black, cannellini, chickpeas, dark kidney, pinto)
• beef stock
• chicken stock
• cream soups (Low sodium - I stock celery and mushroom.)
• light tuna, packed in water (I prefer the flavor and texture of light to Albacore.)
• lite/low fat coconut milk (Low fat.  Another recent addition, but it goes sooo well with seafood/rice recipes!) 
• olives (diced)
• tomatoes (diced, pureed, sauce, paste - all low sodium if available)

Dry Goods

• all-purpose flour 
• baking powder
• baking soda
• barley (great in soups or as a side - I prefer the slow-cooking variety)
• breadcrumbs
• cocoa powder
• nuts (usually pine nuts, almonds and walnuts or pecans)
• pasta (I always have several shapes - at least rotini, penne, spaghetti, lasagne, wide egg)
• rice (I typically stock quick-brown rice and at least one slow-cooking variety, right now brown jasmine)
• sugar (dark brown, turbinado, white, powdered)

Liquids

• balsamic vinegar (I stock 3 types: 2 dark - a cheaper one for everyday cooking and a good one for drizzling on salads or on foods post-cooking; I also stock a white balsamic)
• cider vinegar
• EVOO - aka extra virgin olive oil (similar to balsamic - I stock 2 types - a cheaper one for everyday cooking and a good one for drizzling on salads or on foods post-cooking)
• honey
• red wine vinegar
• reduced sodium soy sauce
• vegetable oil
• walnut oil (incredible in salad dressings)
• white vinegar
• wine (red and white)
• Worcestershire Sauce (I like the Lea & Perrins reduced sodium)

Spices

• bay leaves
• chile powder (I stock hot and regular)
• cinnamon (ground and whole sticks)
• cloves (ground and whole seeds)
• coriander (ground and whole)
• dried chopped onions (I really like these in burgers)
• garlic powder (not salt)
• ground cayenne pepper
• ground chipotle chile pepper
• ground cumin
• ground ginger
• ground sage 
• freeze-dried basil (My grocery store has a whole selecton of freeze-dried herbs.  If yours does not carry freeze-dried, then regular jars of them suffice.)
• freeze-dried dill
• Mrs. Dash (I like the Extra Spicy variety)
• mustard powder
• nutmeg (ground and whole)
• Old Bay seasoning
• oregano
• paprika (smoked and regular - smoked paprika is incredible, it has a smoky barbecue flavor without the salt/sugar/vinegar)
• peppercorns (I have 2 pepper grinders - one makes a fine pepper, one a very course pepper)
• poultry seasoning
• red pepper flakes
• rosemary
• salt (sea salt or kosher salt) 

Other

• a cute apron (or several!!!)

This is certainly not a comprehensive view of my current pantry, but it reflects the ingredients that I replace as soon as I finish them (or I keep a spare or two on hand).

What do you make sure is in your pantry at all times?