Howdy!  I hope that you’re settling into the new routine a little more and feeling less anxious about the state of the world.  I’m used to working from home but hubby (and I’m sure some of you) are not quite sold on working from home yet.  I hope at least that some of those meetings that could be emails are actually emails now.

Last time I posted about some of the staples in our refrigerator and how we turn them and some batch cooked rice, beans, and greens into various meals.  This post is all about the pantry.   A little bird told me that a specific list may be more helpful than paragraphs, so here goes.

• Grains and pseudo-grains are a must – rice, oats, grits, dry cereal, and quinoa (when I’m in the mood)
• Beans – dry and canned for quick meals.  I usually batch cook and freeze beans in 2-cup increments
• Pasta – whole wheat, whole grain, or gluten-free, generally elbows, spirals, and spaghetti unless I’m in the mood for lasagna
• Onions
• Potatoes – sweet and red, Russet, or Yukon
• Shelf-stable plant milk (when I remember to grab some)
• Nuts and nut butter – usually cashews, walnuts, and a mix for snacking
• Flour
• Sugar and other sweeteners (stevia, dates, maple syrup, and Lakanto products)
• Unopened condiments – barbeque sauce, mustard, salsa, salad dressings, and the like
• Pickles – cucumbers, green beans, artichoke hearts – Yes, we treat pickles as staples.  Don’t you?
• Tomatoes – diced and stewed
• Pasta sauces – We tend to favor Classico
• Bread and tortillas
• Crackers (occasionally)
• Spices and seasoning mixes
• Vinegar – red, white, champagne, rice, and balsamic are here at the moment
• Oil – Mostly for the family – olive, corn, and coconut

Our pantry staples don’t seem like much on their own, but pairing them to what we keep in the fridge and freezer (post coming soon) shows that the basics can go a long way.  These meals and sides are pantry- and fridge-based:

• Baked sweet potatoes topped with black beans and barbeque sauce served with a simple salad
• Stuffed Russet potatoes
• Pasta and potato salads as lunch or dinner sides
• Pasta with beans or lentil sauces or tossed with made with whatever veggies are on hand
• PBJ or nut butter with fruit and a veggie or fruit side
• Beans on toast (noms and thanks to the Brits for this one)
• Home fries with a side salad if they’re not full of veggies
• Chickpea “tuna” salad with crackers, on bread, or on top of a simple salad
• Mac and cheese with a potato and carrot-based cheese sauce
• Oats or oatmeal muffins for breakfast
• Bean or nut-based sausage
• Lentil loaf with mashed potatoes and whatever green veggies are in the fridge

There you go – a nice selection of meals and snacks for any time of day.  It’s easy to mix and match to suit your taste and cravings.

So, do you prefer paragraphs or a list?  Let me know and I’ll make sure to follow the preferences of the majority.  Sometimes this blog is a dictatorship, but it’s usually a democracy.

See you next time when I talk about the freezer.  That glorious beast!