Pantry Staples Tips
By Alice Osborne
There are a few things any well-stocked pantry shouldn't go without. Personal preference always plays a role in these choices, but by and large, there are some things you want to be sure you have on hand because of their versatility and nutritional punch.
Let's start with tuna. We either love it or hate it, right? But if you do love it, it is definitely a versatile pantry staple and standby. It's a protein bargain as well. Here are a few suggestions for tuna:
• For economy, stock grated or flaked tuna for sandwiches.
• For a better LOOK (not necessarily taste), stock medium-priced chunk-style for salads and casseroles.
• And when appearance of whatever you'll use it in is a BIG DEAL (company's comin'), stock the costlier solid pack.
Have you thought of stocking up on soybeans? They contain 1 1/2 times as much protein as other dried beans, and that protein is high quality. Use them as meat substitutes and extenders. Here are some soybean tips:
• Store and soak as you would other dried beans, but expect them to be firmer after cooking.
• Add acid foods after beans are tender (a can of diced tomatoes, for instance).
• One cup of dried beans yields 2 1/2 cups cooked.
And don't forget to include some bouillons and broths in your pantry. These are two different foods, though, and it's good to know the differences so you know when to use what. The main difference is in the amount of salt each contains. For instance:
• Stock contains no added salt.
• Broth contains some salt.
• Bouillon contains a heft amount of salt. Canned bouillons are usually more highly concentrated, with more intense flavor than stock or broth. It's also more likely to be made from mixed sources (essences of both meat and vegetables, for instance).
• These are good to have on hand because of their many uses. They're used to make gravies and sauces, as a soup base, to flavor stir-fry, to jazz up meatballs and meatloaf, to add sparkle to baked or mashed potatoes, and so much more.
Then there's canned stewed tomatoes. This could be one of the most versatile foods in your pantry. In the winter I'll go through a case or two. If stored under proper conditions (cool and in the dark), they'll do well for over a year, at least. Here's why you want some in your pantry:
• They're loaded with the nutrient, lycopene, so they are a healthy addition to everything.
• They really jazz up classic mac & cheese.
• In a pinch, they can be blended and used as a good substitute for tomato sauce or paste. Just cook them down.
• They're amazing with fresh, simmered green beans and garlic!
• They're reliable and good extenders for the soup pot.
Finally, remember to include some good quality extracts - vanilla, maple, almond, and peppermint are good ones to start with.
• They need cool temperatures and do best in the dark (hence the dark glass bottles they usually come in).
• They'll store well for about a year. So use 'em up!
• They are incredibly versatile and can be used not just in foods but as room fresheners as well. Just put a few drops in a cup or two of water and simmer on the stove for about 10 minutes. Or soak a cottonball in some and tuck into the corner of a dresser drawer.
• They add real snap to smoothies or mineral water.
This list is by no means complete, but it's a start. These are so basic to most cooks that I feel safe in tossing a bottle, can, or package of each in wedding or kitchen shower baskets for new brides. They won't regret having these timely foods on hand!
