Pantry ~ To Stock...
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- all manner of tomato products, diced tomatoes, whole tomatoes, spaghetti sauces, pizza sauce, tomato paste, salsas. I keep a variety of sizes available, too. Canned beans: black beans, pinto beans, kidney beans, garbanzo beans, whatever bean you can find that you’ll eat. It’s less expensive to use dried beans, but these are still cheap and will work in a pinch. I’m also fond of already canned baked beans, bean dips. You can doctor them with a little bacon and some brown sugar and they taste like homemade. Canned fish: tuna, salmon, crab, clams. Canned fruit and vegetables: stock the ones you like and will use. I have pineapple, applesauce, mandarin oranges, pears, peaches, whole cranberries, cranberry sauce, pumpkin, corn, olives, roasted red peppers, jars of tapenade, mushrooms, artichoke hearts, pesto (tomato and basil), canned chilies, tomatillos, anchovies, capers. Canned soups and broths, etc.: stock the ones you use. I use a lot of chicken broth (low-sodium has more flavor), beef broth, vegetable broth and bottled clam juice. Enchilada sauces (green and red), jars of gravy (great for extending what you made)