Monday, June 20, 2011

Your Pantry

Salt, sugar (brown or white),

Dried Herbs and spices
Thyme, basil, oregano, maybe tarragon (magic with chicken and yogurt), or dill (fish, chicken, veggies)
Paprika (for goulash) cinnamon (or maybe just cinnamon sugar) coriander, cumin (both good for asian) 5 spice, maybe ginger,
Perhaps a curry powder (I prefer Malaysian to Indian)

“Wet” herbs
Ginger, lemongrass, garlic
Pesto (which you should be able to get in multiple varieties)
Curry paste (nice used in small quantities with e.g. yogurt, lemon, coriander)

Lemon and/or lime juice
Decent olive oil (light for cooking, e/v for salads, bread etc)

Sauces etc
Soy, oyster, sesame oil, sweet chili, hoisin (? sweeter) teriyaki (? Like a lighter flavor soy)
Balsamic vinegar (white is even nicer than brown, and looks better)
Salsa or other Mexican sauce
Small tins coconut milk (curries, other asian) or evaporated milk (general creaminess)
Tomato paste

Tomatoes, butter beans or chick peas
Canned fruit (or frozen)

Couscous, pasta, instant rice (90 seconds in the m/w) noodles
Grated parmesan
Stock powder
Dried fruit?
Jelly crystals?

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