STOCKING UP

Dry Pantry:

Grains:

Rice

Quinoa (high protein)- salads, soups, mixed with vegetables

Barley – grain bowls, goes well with mushrooms

Wheat berries – good for pilafs and grain bowls

Oats – Old-Fashioned or Steel-Cut

Other assorted grains of choice

Beans – all kinds – use in chile, baked beans, salads, soups, stews

Noodles – tomato sauce, vegetables, cheese, soups

Condiments:

Ketchup

Mustard

Soy Sauce

Worcestershire sauce

Teriyaki

Jams, chutneys, etc.

Olive oil, vegetable oil

Baking powder

Baking soda

Cornstarch

Spices/Herbs

Tomato paste

Dried mushrooms

Canned goods

Dried milk

Refrigerator:

Miso – great source of protein and flavor – e.g. on eggs, in soups, stews, vinaigrettes, etc.

Cheeses, including Parmesan

Pickles, Sauerkraut

Pickled Eggs – https://www.spendwithpennies.com/pickled-eggs/

Kimchi – Mix with mayonnaise for salad dressing, put in soups for rounding out flavor, or use in sandwiches and as a condiment with meats, vegetables and grains

All dairy products

Better Than Bouillon – chicken, beef, vegetarian (to make stock)

Freezer:

Ice cream

Frozen orange juice, lemonade, etc.

Butter

Fruit

Vegetables

Meats

Soups – batch cooked

Bread, rolls

Batch-cooked dishes of choice

Prepared frozen foods

Tips:

Learn to use the roots, stems and flowers of vegetables and herbs, e.g. peeled broccoli stalks, potato skins, beet and radish greens, etc.

Freeze leftover vegetables, meat & chicken bones, mushroom stems, etc. to add to soups and stews.