You're way up there! What's one of the things you love most about specifically where you live? I sometimes wish I was a little more remote (proximity to the city means its really changed 'round these parts).
I love that your pantry list includes the things that are often left out of guides like this - the stuff that makes food taste delicious! Condiments and spices are just as important as the shelf staple “must haves”.
Hooray! I am so happy my list helped represent those "farther flung" items. Those little bits that make things truly delicious are crucially important, whether for prepping/survival mindset, or to offer basic foods a little more flourish. :)
I feel like a two dimensional cook after reviewing your list. However, I’ve more or less honed the pantry to things my family eats and I’m comfortable cooking. I always have chipotles in adobo sauce and Mexican oregano in the pantry for beans and chili. I usually blend a can or two of the chipotles and freeze into cubes so I can grab a few for my standard recipes. Also good in random soups for a little extra flavor.
The thing I remind myself of often is, we all start where we are. There was a time that I didn't cook... My pantry was super basic then. The fact that food is my job has meant a LOT of experimenting with new ingredients and expanding my repertoire over the years, fwiw. You definitely have to play to your audience (and it sounds like you are!). Chipotles in adobo add wonderful smoky verve - that's clearly a pro move. Have you ever added pickle brine to soups? I love the bright/zippy/salty quality it adds. A small spoonful of gochujang or miso would give your dishes a similar-but-different oomph as the chipotle/adobo... add one new thing, see how you like it and then add again, as curiosity strikes ;)
I did try a pickle soup once. It had mixed reviews, but maybe a more subtle touch will work. I was vegetarian for several years and tried a lot of ingredients that got used once, so I try not to go too wild anymore. Trying to use the miso I have, so maybe I’ll focus on building some versatility with that for now.
The key to using strong flavors is definitely proportion. You can always add more if you add a little and find it "not quite right" yet but you can't take back too much... Gratefully, tastes also change. Perhaps the previous vegetarian you had certain parameters, and now, you're more open to bigger layers (or have more wherewithal with the "used once" ingredients). Curious what one of those is!
The kids are older now and the spouse isn’t doing paleo anymore, so tastes have definitely evolved, lol. I think that the ingredients were generally things like TVP, liquid aminos, hemp hearts, flax seeds, miso, seasonings like za’atar and herbes de Provence. I also failed to make tofu palatable despite several tries. I mostly use it now to add protein to my cherry beet ginger smoothies.
Ah yes, those are more niche ingredients. Fwiw, I love using za'atar in cooking rice or beans, as well as a rub for chicken, lamb, or beef. It is also lovely whisked into salad dressing for a fattoush-style salad. Tofu I agree is tricky! I don't often reach for it, but have made a gochujang-vinegar-maple syrup sauce after dusting it in rice flour and pan frying it... we did love that. And extra soft tofu served in slices, topped with good quality soy sauce, shaved green onions, wilted greens, and furikake or sesame seeds is nice.
Wow I need to find that persimmon and date ice cream recipe for next year! Also I’ve been seeing a lot about soaking nuts and then dehydrating them. Is this something you do before storing in pantry or freezer?
That ice cream is *nirvana*!! I do not soak nuts unless I am making nut milk. I am fascinated by the potential rationale - is it to sprout them? The dehydrating aspect is confusing though... What do you understand about it?
It’s something about reducing phytic acid (an anti-nutrient) and activating enzymes?! Soaking essentially makes nutrients more readily available and digestible. I’ve never had issues with nuts (I don’t think, at least) but recently did try soaking walnuts bc they do have that somewhat bitter taste. I will say, for taste alone, worth it! I did 6 hour soak and then ran my dehydrator overnight for about 12-14 hours. Putting that monstrosity of an appliance to good use at least! 🤣
This was such a glorious read. Though full from dinner, I must admit to getting hungry as I came upon the many lovely recipes! I appreciate the time and energy that went into creating this post. Thank you so kindly.
I love keeping a stocked pantry and overflow fridge and freezer. I did this a bit pre-covid, but since the pandemic i always makes sure we have mant of the essentials on your list in stock. And a can opener! Because if we get stuck in the basement where the pantry is, well need to get into those canned goods somehow, lol.
Also, I looooove the name Catbird Cottage. Well done. ❤️
Isn't an overflowing pantry/freezer and spare fridge a game changer?! So nice you keep what sounds like a terrific supply at-the-ready. Yes to a can opener. I think we have that covered but I should double check on that!
We have migrating catbirds that arrive at our property each spring, and since discovering them we have fallen deeply in love. I am convinced that the same *actual* birds return here, given the abundant supply of gooseberries, serviceberries, and elderberries I have supplied them with!
I am a huge fan of a well stocked pantry - you inspired me to pick up more pickled items and maybe some canned fish or meat! I always keep the Costco bacon bits as a quick hit of salt and they are shelf stable until opened.
So happy to this resonating! There is a huge Indian/world grocery an hour or so north of me... I have been dying to go back and pick up a few jars of their pickled chile peppers - perfect salty/punchy snack or topper to lots of things. Kind of like bacon bits but in pickley format... ;)
I use both canned and dry beans, but mostly - because they are budget-friendly and deliver more plump results - dry beans. I do not add baking soda to any beans *except* chickpeas, when they're in the pot coming to a boil. If you have any further bean questions, I'm here for it! (and look for it - this Friday will be a BIG BEAN feature...)
that's a lovely pantry list. in case this is of interest, here's one of my fave online legume suppliers. https://www.ranchogordo.com
I know them well and use their beans regularly. Thanks!
Completely lost me at marmite. Vegemite supremacy.
Ha! Does it taste much different?
Tastes better 😜 I think it honestly depends what you’re raised with, I found marmite really bitter
Howdy neighbor!
Where are you??
Washington County NY, I Did not intend to sound creepy! I’m excited when I run into another upstate writer!
You're way up there! What's one of the things you love most about specifically where you live? I sometimes wish I was a little more remote (proximity to the city means its really changed 'round these parts).
Truly scrumptious, that focaccia bread 😋 what an inspirational list!
Thank you! That focaccia is *killer*!! I was just thinking about making a new batch this week. You've put me over the edge ;)
😁
Such an incredibly well thought out pantry list! A well stocked pantry is such a time (and money) saver and can be the source of endless inspiration!
Thank you so much! It saves me all the time. Just thinking of the pantry brings me space in my head, when considering "what will we eat next"
I love that your pantry list includes the things that are often left out of guides like this - the stuff that makes food taste delicious! Condiments and spices are just as important as the shelf staple “must haves”.
Hooray! I am so happy my list helped represent those "farther flung" items. Those little bits that make things truly delicious are crucially important, whether for prepping/survival mindset, or to offer basic foods a little more flourish. :)
Love your mama’s kitchen
Thank you. She made a lot of magic there ;)
I feel like a two dimensional cook after reviewing your list. However, I’ve more or less honed the pantry to things my family eats and I’m comfortable cooking. I always have chipotles in adobo sauce and Mexican oregano in the pantry for beans and chili. I usually blend a can or two of the chipotles and freeze into cubes so I can grab a few for my standard recipes. Also good in random soups for a little extra flavor.
The thing I remind myself of often is, we all start where we are. There was a time that I didn't cook... My pantry was super basic then. The fact that food is my job has meant a LOT of experimenting with new ingredients and expanding my repertoire over the years, fwiw. You definitely have to play to your audience (and it sounds like you are!). Chipotles in adobo add wonderful smoky verve - that's clearly a pro move. Have you ever added pickle brine to soups? I love the bright/zippy/salty quality it adds. A small spoonful of gochujang or miso would give your dishes a similar-but-different oomph as the chipotle/adobo... add one new thing, see how you like it and then add again, as curiosity strikes ;)
I did try a pickle soup once. It had mixed reviews, but maybe a more subtle touch will work. I was vegetarian for several years and tried a lot of ingredients that got used once, so I try not to go too wild anymore. Trying to use the miso I have, so maybe I’ll focus on building some versatility with that for now.
The key to using strong flavors is definitely proportion. You can always add more if you add a little and find it "not quite right" yet but you can't take back too much... Gratefully, tastes also change. Perhaps the previous vegetarian you had certain parameters, and now, you're more open to bigger layers (or have more wherewithal with the "used once" ingredients). Curious what one of those is!
The kids are older now and the spouse isn’t doing paleo anymore, so tastes have definitely evolved, lol. I think that the ingredients were generally things like TVP, liquid aminos, hemp hearts, flax seeds, miso, seasonings like za’atar and herbes de Provence. I also failed to make tofu palatable despite several tries. I mostly use it now to add protein to my cherry beet ginger smoothies.
Ah yes, those are more niche ingredients. Fwiw, I love using za'atar in cooking rice or beans, as well as a rub for chicken, lamb, or beef. It is also lovely whisked into salad dressing for a fattoush-style salad. Tofu I agree is tricky! I don't often reach for it, but have made a gochujang-vinegar-maple syrup sauce after dusting it in rice flour and pan frying it... we did love that. And extra soft tofu served in slices, topped with good quality soy sauce, shaved green onions, wilted greens, and furikake or sesame seeds is nice.
Wow I need to find that persimmon and date ice cream recipe for next year! Also I’ve been seeing a lot about soaking nuts and then dehydrating them. Is this something you do before storing in pantry or freezer?
That ice cream is *nirvana*!! I do not soak nuts unless I am making nut milk. I am fascinated by the potential rationale - is it to sprout them? The dehydrating aspect is confusing though... What do you understand about it?
It’s something about reducing phytic acid (an anti-nutrient) and activating enzymes?! Soaking essentially makes nutrients more readily available and digestible. I’ve never had issues with nuts (I don’t think, at least) but recently did try soaking walnuts bc they do have that somewhat bitter taste. I will say, for taste alone, worth it! I did 6 hour soak and then ran my dehydrator overnight for about 12-14 hours. Putting that monstrosity of an appliance to good use at least! 🤣
This was such a glorious read. Though full from dinner, I must admit to getting hungry as I came upon the many lovely recipes! I appreciate the time and energy that went into creating this post. Thank you so kindly.
I am happy it resonated for you! Thanks for telling me so. I am going to commit to more deep dives like this, seeing folks enjoying it so much.
I love keeping a stocked pantry and overflow fridge and freezer. I did this a bit pre-covid, but since the pandemic i always makes sure we have mant of the essentials on your list in stock. And a can opener! Because if we get stuck in the basement where the pantry is, well need to get into those canned goods somehow, lol.
Also, I looooove the name Catbird Cottage. Well done. ❤️
Isn't an overflowing pantry/freezer and spare fridge a game changer?! So nice you keep what sounds like a terrific supply at-the-ready. Yes to a can opener. I think we have that covered but I should double check on that!
We have migrating catbirds that arrive at our property each spring, and since discovering them we have fallen deeply in love. I am convinced that the same *actual* birds return here, given the abundant supply of gooseberries, serviceberries, and elderberries I have supplied them with!
I am a huge fan of a well stocked pantry - you inspired me to pick up more pickled items and maybe some canned fish or meat! I always keep the Costco bacon bits as a quick hit of salt and they are shelf stable until opened.
So happy to this resonating! There is a huge Indian/world grocery an hour or so north of me... I have been dying to go back and pick up a few jars of their pickled chile peppers - perfect salty/punchy snack or topper to lots of things. Kind of like bacon bits but in pickley format... ;)
Thanks for this helpful post! Do you used canned / jarred beans or do you suggest soaking overnight (with baking soda?) instead?
I use both canned and dry beans, but mostly - because they are budget-friendly and deliver more plump results - dry beans. I do not add baking soda to any beans *except* chickpeas, when they're in the pot coming to a boil. If you have any further bean questions, I'm here for it! (and look for it - this Friday will be a BIG BEAN feature...)
Thank you, this is very helpful!
Wow this is spectacular!
Thank you! I hope it helps ;)
A beautiful go-to reference and collection.
Thank you, Melina. Love your work!
Thank you so much, Noël. I was hoping it could provide as a good resource :)
The Theo chocolate immediately caught my eye!
Yay! I am grateful to have discovered them (and they're one of the few who don't incorporate soy lecithin).