In Our House: Cooking Essentials
I’m not a perfect cook, but I’m definitely a good cook. Not trying to toot my own horn, but there are very few complaints in our house about food. My friends and family ask a lot for recipes and tips, but it’s not always easy to do. Here are some of the hurdles I’ve been facing.
I’m really not that adventurous of a cook. I don’t know a lot of foods or recipes or ways to cook. I’m just learning to be adventurous in eating and trying to translate that to our kitchen. And most of our food is quite fattening 🙂
I’m also not a measuring cook. I’ve learned this is why I’m a terrible baker, haha. I throw things in and they work. It’s not magic, by any means; it’s experience. Things go wrong. Sometimes the food is just bland. Sometimes it’s a disaster and we order pizza instead. But that’s how we learn, right?
And so, this has lead me to writing this post to answer the question I’m often asked: what do you keep handy in your kitchen so you have what you need to “throw things together”?
Spice “Rack”: olive oil, canola oil, balsamic vinegar, Worcestershire sauce, soy sauce, basil, parsley, dill weed, Italian seasoning, paprika, onion salt, garlic powder, cayenne pepper, nutmeg, fajita seasoning
Pantry: Cans of veggies and beans, diced tomatoes, white rice, instant mashed potatoes (for thickening only!), lots of varieties of noodles, cream of mushroom soup, tomato soup, chicken stock, beef stock, onions, potatoes, flour, sugar
Fridge: sour cream, butter, some kind of white wine, a beer, milk, large jar of minced garlic, lemon juice, shredded Parmesan cheese, assortment of shredded cheeses, Velveeta
What essentials do you try to keep on hand?