Curious how some people manage to pull off meals with such ease? It seems almost effortless the way they can pull out a few ingredients and whip up something so delicious.
The secret is really quite simple – you can’t use what you don’t have. Maintaining a well-stocked kitchen can take away the stress of cooking.
I often speak of the importance of organization when managing a kitchen but organization and preparedness go hand in hand. How prepared are you to cook? Do you have the right equipment, utensils and most importantly – do you have your ingredients?
Take a look at the essential components to a deliciously wholesome meal and some nutritious examples for each.
Base Basics
These are the foundational blocks to any dish, the items that build flavour.
- Onion
- Garlic
- Ginger
- Tomato (fresh, strained or canned)
- Broth (chicken, beef, fish, vegetable, etc.)
Seasoning
These items enhance the flavours of the food your cooking.
- Salt (sea salt or Himalayan)
- Peppercorns (whole or ground)
- Spices (countless options such as turmeric, paprika, cumin, chilli powder, nutmeg, coriander, clove, fennel seed, cardamom, etc.)
- Herbs (countless options such as, parsley, basil, cilantro, chives, rosemary, thyme, mint etc.)
Sweetener
Sweetness is often used to balance out spicy or savoury flavours.
- Sugar cane
- Brown sugar
- Molasses
- Honey
- Maple syrup
Acids
Acidity is used to cut through rich fatty flavours like butter and cream.
- Vinegars (white, apple cider, etc.)
- Citrus (lemon, lime, orange, etc.)
Condiments and Ethnic Sauces
These items can vary between households and are based on the cultural choice of your cuisine.
- Mustard
- Ketchup
- Mayonnaise
- Soy sauce
- Fish sauce
- Curry paste
- Coconut milk
- Pickled veg
Oils and Fats
It’s best to keep a couple different ones on hand (at least one high smoke point and one low smoke point) and switch up to try different selections.
- Extra virgin olive oil
- Avocado oil
- Sesame oil
- Grape seed oil
- Organic butter
- Ghee (a clarified butter with the milk fat removed).
Grains and Legumes
This is the filler of each meal and a staple in almost every dish. There is a variety of quick cooking and slower cooking selections.
- Brown / wild rice
- Quinoa
- Buckwheat noodles
- Whole wheat pasta
- Oats
- Barley
- Beans (kidney, soy, black, pinto, cannellini, fava, etc.)
- Black eyed peas
- Chickpeas
- Lentils
Freezer Items
The freezer is where I keep most of my prepped items for storage. It is super helpful being able to pull out, thaw and use, minimizing prep time on busy days.
- Frozen vegetables
- Homemade broths and sauces
- Puréed soups
- Proteins (chicken, fish, tofu, etc.)
It’s important to note that it’s not necessary to use this as an inventory checklist. Continuously stocking ingredients that are rarely used would be a waste of money. It would be best to review the meals you cook most. What ingredients do they call for? If it is cooked often enough in the house, the ingredients should be stocked, making it easier to whip up.