This post is dedicated to the staples of my kitchen. As a busy mom of two young girls, I constantly find myself trying to throw together delicious and healthy meal options in a hurry. I don’t want to start prepping only to realize that a key component isn’t in my cupboard or fridge, or that I’m lacking a necessary tool. This list isn’t meant to be comprehensive, but rather informative. These items will be featured in my future posts, and hopefully you will enjoy them as much as my family and myself do. I also added a list of essential tools and cookware I use.

 

In My Fridge at All Times:

  • Low Fat Greek Yogurt- whether it’s for breakfast, sauces, dips, or as a healthier substitute for sour cream, I am always finding new uses for this diary product.
  • Various flavors of Dijon Mustard- this is a flavor I cannot live with out! I actually have 4 different flavors in my fridge now. I use traditional creamy Dijon most frequently, but it ends up on our plates in marinades, as a coating on chicken, in salad dressings, and on our sandwiches. If you haven’t had it on grilled cheese sandwiches you are missing out.
  • Parmesan Cheese Wedges- you can use the rinds to flavor soups, pizza is bare without it, most pastas demand it, and it’s fabulous shaved on salads.
  • Salted and Unsalted Butter- There is nothing better than salted butter on fresh bread, and with my baking obsession it is a necessity to have unsalted butter too
  • Milk- our coffee and cereal need it, but I also use it as an alternative to heavy cream whenever possible. In a pinch, you can also make your own heavy cream by combining equal amounts of milk and melted unsalted butter.
  • Fresh Herbs- you don’t always have to cook with fresh herbs, but they brighten up a dish in a way that freeze dried herbs do not. My favorites are: rosemary, chives, thyme, oregano, dill, basil, flat leaf parsley and cilantro. To keep them fresh and reduce waste I look at my weekly menu to know which I will need for that week’s meals and only stock those.
  • Baby Spinach- I use it for smoothies, to toss into my eggs, in soups and pasta dishes, as a side dish and to throw together quick salads.
  • Hot Sauce- I add dashes to soups and sauces that need a little kick. I also prefer it to cayenne pepper in recipes. Our family favorite is Cholula.

 

In My Cupboard at All Times:

  • Extra Virgin Olive Oil and Vegetable Oil- these are jacks-of-all-trades. I use olive oil for sautéing, tossing my roasted veggies, on pizza and pasta, marinades, vinaigrettes, and countless other recipes. For baking, recipes often require less flavorful oils so I find vegetable to be a good alternative. Another note about oils: the lighter the oil the higher burning temperature so if you are frying or grilling at high temperatures use a lighter colored oil.
  • Balsamic, Red Wine and White Wine Vinegar- my sauces, dressings and marinades wouldn’t be the same without these acidic flavors.
  • Basic Spices- garlic powder, black pepper (I prefer mine in a mill), kosher or sea salt, the dried versions of the fresh herbs mentioned above. If you like a certain type of ethnic food, say Mexican or Greek, it also makes sense to have common flavors of those cuisines on hand too.
  • Dried Pasta- we always have at least 3 varieties because when all else fails, when you don’t know what to cook, pasta is a great easy meal. If you have dietary restrictions you can find it without gluten, some with veggies mixed in, whole grain, etc. I prefer orzo for soups and salads, and penne and thin spaghetti for main courses.
  • Precooked rice and couscous- both of these cook up quickly, and are the perfect vehicle for whatever flavors you love.
  • Crushed Tomatoes in their juices- most cuisines around the world use tomatoes, and I prefer to make my own pasta sauces so this is a must. I generally go through one 28oz. can per week.   You will be surprised how much you can blend this into. We prefer Pomi brand in the paper carton.
  • Sugar, Flour, Baking Powder and Soda- anyone who bakes as much as I do will find it impossible to get by without these.
  • Chocolate Bars- Whether it is to nibble midday or throw together a last minute dessert I use them often.
  • Walnuts and Almonds- I grew up in Central California where these two nuts are grown in great supply, and have entire festivals dedicated in their honor. I love them in cookies, cakes, and muffins and chopped up and mixed with the aforementioned Greek Yogurt or Pasta. Another note about nuts: if you’ve never tried toasting your nuts in the oven or a dry sauté pan, give it a whirl. It only takes minutes and it adds a whole new depth of flavor to baked goods, pastas and salads.
  • Eggs- I love them scrambled, and need them to bake. I prefer organic brown, extra large and cage-free eggs.
  • Lemons- Like herbs, lemon juice or zest brighten up any meal. I often add zest to my muffins, pasta sauces and desserts, and then juice in marinades, dressings and to squeeze over just cooked meats for an acid hit.
  • Garlic- I cannot help it, I am addicted to it. Vampires you’ve been warned, “Stay away from the Sieckert Household!” I use garlic often. Another note about this potent onion variety: while it can be overpowering, when used with a subtle touch it ads flavor, aroma and nutrients to your dishes. Don’t fear it.

 

Tools I Use:

  • A well-sharpened chef’s knife- it makes prep so much easier.
  • 2 large cutting boards- I use plastic for cutting meats, and then toss it in the dishwasher to cleaned and sterilized. I have a spare for veggies, breads, cheeses, and whatever else I need chopped, grated, etc.
  • A Microplane grater/zester- I prefer grating my garlic for better incorporation into recipes that ask for minced, but the beauty of this tool is that it also zests citrus and grates hard cheeses like Parmesan.
  • A food processor- this is essential for making sauces, soups, dips, easily and quickly. I have a large Cuisinart, but you can find many different processors in a variety of sizes and prices at most department stores.
  • A mixer- when we moved to Europe I left my beloved Kitchen Aid stand mixer at home in storage because I wasn’t sure that the smaller our new place could accommodate a large appliance. If you don’t have room, or don’t want to spend hundreds of dollars on a Kitchen Aid, a hand mixer will work just as well but requires more labor on your part.
  • Miscellaneous tools- a whisk for sauces, a good spatula, a spider strainer, colander, a wooden spoon, a silicone spoon, and tongs.

Miscellaneous cookware- a large deep sauté or frying pan, a roasting pan, glass bake ware such as Pyrex, a muffin pan, cake tins, wet ingredient measuring cup, dry ingredient measuring cups and spoons, and mixing bowls in a few sizes.