Cooking Traditional Foods- The Pantry

This is a listing of items I keep in my pantry and freezer, and you might see them pop up on a future menu mailer. This is to assist you in buying items when you see it on sale to keep on hand for future use. A complete shopping list (including needed amounts) is provided with each menu mailer, to assist you in buying what you currently do not have on hand.

Note: Every Menu Mailer assumes you have the following items on hand continually: salt, pepper, garlic powder, cinnamon, vanilla extract, coconut oil, olive oil, rice, honey, soy sauce, and optional butter/ghee.

Protein

· chicken- whole, breasts with bone and skin, drumsticks or thighs; necks, backs and feet for stock making. Chicken sausage- Italian, apple, sun-dried tomato.

· beef- ground, steaks, roasts, ribs; bones for stock-making.

· pork- chops, tenderloin and bacon.

· turkey- ground. We will cook a whole turkey twice a year.

· seafood- canned salmon; frozen salmon, mahimahi, and assorted white fish

· game- ground venison and buffalo, used occasionally.

· lamb- ground and stew meat.

· organs- chicken and beef liver, chicken hearts.

· pastured eggs

· almond butter, cashew butter, peanut butter, tahini, sunbutter.

· almonds, cashews, walnuts, hazelnuts, pecans, pistachios.

Veggies

· cultured – kimchi, sauerkraut, carrots, garlic, assorted in-season veggie blends

· frozen - green beans, asparagus, spinach, bell peppers, tomatoes, broccoli, mushrooms, cauliflower, shredded zucchini, pureed pumpkin, artichoke hearts, variety of beans and peas

· juice - tomato juice

· canned- artichoke hearts, tomatoes in a variety of forms- crushed, paste, diced, sauce, salsa

Fruits

· frozen - blueberries, raspberries, peaches, strawberries, mixed berries

· dried – dates, apricots, pineapple, raisins, strawberries, apples, prunes, cherries

· canned- chunk pineapple, unsweetened applesauce

· juice- lemon and lime, or use fresh squeezed

Pantry

· dried - red & green lentils, brown and wild rice, red & white quinoa, variety of peas and beans, amaranth

· canned beans

· fats- coconut oil, olive oil, unrefined palm oil, red palm oil, sesame oil; butter and ghee in fridge if you can have dairy; lard and tallow in freezer

· flour- store all flours in freezer

o If you are able to consume gluten, whole wheat flour (and optional sprouted flour) is all you need.

o If you are gluten-free, a variety is needed depending on the function and desired results. I keep on hand: brown rice, sweet rice, white rice, tapioca, potato and potato starch, xanthan gum, and sorghum. Teff, quinoa and amaranth flours are good to have, but I normally don’t use them for dinners.

· cornstarch or arrowroot powder for thickening

· coconut flour

· liquid sweeteners - raw honey, maple syrup

· solid sweetener- rapadura or succanat; stevia if desired

· corn tortillas or flour tortillas if you can eat gluten.

· sliced black olives

· green chilis

· jarred spaghetti sauce

· frozen stock- homemade beef and chicken

· milk and cream or rice milk, almond milk, hazelnut milk

· coconut milk

· tamari or soy sauce

Spices, Seasonings and Condiments

· unrefined sea salt or Redmond Real Salt

· vinegar- rice wine, white, apple cider, white wine

· mustard- yellow, Dijon

· ketchup

· mayo – store-bought or homemade

· vanilla beans and vanilla extract

· spices - chili, garlic, onion, paprika, black and white pepper, cumin, cilantro, cinnamon, nutmeg, cloves, ginger, mustard, basil, oregano, fennel seed, cardamon, coriander seed, Italian seasoning, curry powder, tumeric, thyme, saffron threads

· cocoa/cacao powder

· frozen whole ginger

· baking powder

· crystallized ginger

· Worcestershire sauce

Other products we love