Store cupboard help

[Whatwouldscullydo]

What am I missing.

I do keep a stash of what I consider staples such as canned tomatoes , chicken peas, kidney beans, passage, pasta bake sauce amd the usual cans of fruit, tuna and the pasta amd rice, lentils, flour eggs butter etc

But I have to admit to struggling to come up with any thing interesting to make. If I spot a recipe that looks nice thats supposed to be able to be Made with store cupboard staples I still end up having to go get most of it.

Where am I going wrong, what can I.add to the stash list

My cupboard just seems full of stuff that hardly gets used that I.keep having to add to

Tia

.

Not sure entirely what you are asking for.

Do you want a list of staples to you should keep in?
or
Do you want ideas of store cupboard meals to use up what you have?

More just what ingredients I'm missing. I thought i had a fairly good stash of stuff but whenever I go to make a recipe I'm missing something lots of things. I literally have so many herbs and spices they attack.me when I open the cupboard door bit still they are never the right ones

It seems to be a curse of mine. That no matter how I try to set things up/prepare/organise I somehow always have the " wrong " things 🤯

I'm to reorganise my kitchen and reduce the amount of crap I don't use and stop housing exploded Tins of pineapple ( don't ask)

I guess I'm asking those of you who possess the gift of being able to open.your cupboards and throw together a meal you have have stuff for, what are your go to, products. A fail safe list of what to keep in stock

I think the key is having lots of condiments, herbs and spices which can really liven up the basics like chickpeas, tinned tomatoes etc.

My cupboards and fridge always have the following. I definitely have a lot of them but by and large they are non-perishable (to a point!) and all get used frequently. I think it also helps to keep certain items in the freezer.

Sauces / condiments

• chilli oil, soy sauce, oyster sauce, fish sauce, Worcestershire sauce, stock cubes, bouillon powder, harissa, tabasco, sriracha, sesame oil, balsamic vinegar, good flaky sea salt

Herbs

• fresh herbs are obviously usually better but I regularly use the following dried herbs: oregano, mint, tarragon, lime leaves

Spices

• cumin, coriander, ready made curry powder, cinnamon, mixed spice (for baking), turmeric, chilli flakes, ready made jars of curry pastes (Indian and/or Thai), mustard (dijon and wholegrain)

Freezer

• frozen chopped onion, garlic, ginger. Frozen peas and soy / edamame beans

Other

• coconut milk, dried and canned lentils, tinned tomatoes, chickpeas and beans, canned sweetcorn, capers, olives,

I enjoy Asian and spicy foods so this is reflected in what I keep in stock, you can adjust depending on what you prefer to eat

In my pantry ingredients cupboard I have
Plain flour
Sr flour
Cornflour
Vegetable oil
Sunflower oil
Coconut oil
Olive oil
Ghee
Long grain rice
Basmati rice
Risotto rice
Pudding rice
Cous Cous
Dried soya
Oats
Lentils
Granulated sugar
Caster sugar
Brown sugar
Golden caster sugar
Icing sugar
Cocoa powder
Baking powder
Bicarbonate of soda
Semolina
Pasta - various types including lasagne sheets, spaghetti, fusili etc
Dried aubergines
Dried onions
Dried tomatoes
Dried mushrooms (various types)
Yeast
Lots of cake making and decorating stuff

I think I have most of those actually .

I have to admit being late to the siracha party but omg I love it!!!

Whats the difference between stock cubes amd boullian powder ?

The tomatoes are they sun dried tomatoes ? That would make a good edition for my pasta bakes!

I try to keep a stock of things like chopped bacon and chorizo.

I have mustard powder and while grain mustard.

I think I will set tomorrow aside for sorting my spice cupboard. Pour any duplicates in to one pot. And free up some room for boullian powder. That's definitely some thing I need to add!

I have dried tomatoes and also sundried tomatoes in oil. Also have papers and aubergines in oil plus jars of olives.

Then loads of jars and tins, things like anchovies, various types of honey, sauces, spices etc. various cereals, bread making stuff etc

The reality is the best way to do it is to think of the things you like to eat and stock your pantry accordingly.

I use Marigold veg bouillon powder - I just use it as I would a stock cube!

Some great store cupboard meals I eat a lot are:
Pasta amatricana or puttanesca

Egg fried rice using frozen veg (the chopped mixed veg is great for this!)

Soup - can be made using the remnants of the veg drawer, stock and cream or milk
Or using a bag of frozen butternut squash with onion, spices and coconut milk
Or chorizo and chickpea in a tomato base

The reality is the best way to do it is to think of the things you like to eat and stock your pantry accordingly.

This. Work out what you like to eat and then stock up accordingly.

For example, we like curries. I keep flour for chapattis and rice. We always have chickpeas and kidney beans to give us some veggie options. I have lamb mince and peas in the freezer for keema and usually some chicken thighs for a chicken curry. Basic spices are chilli powder, turmeric, ground cumin and coriander. There is always frozen garlic and ginger in the freezer. I usually have onions but frozen chopped onions are useful in a true emergency.

Another regular is stir fry or fried rice. We have egg noodles and rice and I keep left over roast chicken, eggs and cashew nuts to have different protein options. Then it’s whatever veg we have in the freezer/fridge that would work. Sriracha and soy sauce for flavouring so pretty basic.

Pasta. Again we have a few pasta dishes that are in regular rotation and use pretty much only store cupboard ingredients (carbonara, puttanesca, macaroni cheese and a tomato based pasta bake).

Perhaps that's where I've gone wrong. I've tried to keep options open so I'm.not limited to a curry or pasta bake or what I've had in mind. Except I struggle to use any of it because there's not quite enough if the ingredients to do anything without going to get more which I try to avoid doing as it defeats the object

A storage set up that helps me see better what I actually have would be handy too.

I've probably got several cans of kidney beans behind the tumble dryer or something

Stock pots (Knorr are good)
Soy sauce - light and dark
Lazy garlic and ginger (keep them in your fridge)

I don't really eat curries as they don't agree with me that much so my store cupboards are more pasta/risotto focused:

Pasta (various, always at least macaroni, penne and tagliatelle)
Risotto rice
Chicken, beef and and veggie stock cubes
Tinned toms
Tom puree
Garlic puree
Mixed herbs
Oregano
Cumin
Bay leaves
Many many other herbs and spices but those are the key ones
Various vinegars and oils but balsamic vinegar, vegetable oil and olive oil are the 3 key ones
Mustard (Dijon, whole grain, Coleman's)
Worcestershire sauce
Redcurrant jelly
Onions or frozen diced onions
Frozen diced butternut squash
Wine (I usually just freeze the leftovers of a bottle)
Frozen sliced peppers
Frozen leeks
Carrots
Potatoes
Grana padano
Cheddar
Blue cheese
Flour
Yeast

Then I can buy with my weekly shopping a selection of:

Chicken
Bacon
Beef mince
Pork mince
Crème fraîche
Courgettes
Sausages
Mozzarella
Spinach
Rocket
Some side type vegetables

And make any of:

Mustardy-bacon and mushroom pasta
Macaroni cheese with bacon
Chicken, pepper and courgette pasta bake
Pork mince penne with tomatoes and Worcestershire sauce and stock and some other bits
Bolognese
Lasagne
Bacon and butternut squash risotto
Caramelised onion risotto
Butternut squash salad with rocket and Parmesan/grana padano and balsamic vinegar
Roasted veg salad (peppers, red onion, butternut squash) with rocket and croutons
Pasta with blue cheese sauce
Cottage pie with the potatoes
Meatballs with red onion gravy and cheesey mash
Sausage pasta bake with mozzarella
Sausages and mash
Chicken stuffed with cheese with potatoes and veg
Homemade pizza
Meatballs in tomato sauce with pasta
Toad in the hole with cheddar and leeks
Leek and cheese pasta (choose your cheese)

Then the oils etc allow me to do various relatively interesting side salads: e.g. lettuce with pear and blue cheese with a cider vinegar based dressing or whatever to go with some of the things above.

I think the thing about store cupboard ingredients is that they're often there to add flavour or texture or bulk up that bit of chicken you realise you need to cook before it expires vs waking up and deciding you can prepare an entire meal based on the tins in your fridge! And agree that your store cupboard ingredients should be focused on things you like to eat.

So my core items are:

Cupboard:
Tinned tomatoes and passata - used in loads of recipes and, at a pinch, can be the base of a basic pasta sauce if nothing fresh in fridge
Chickpeas and cannellini beans - usually for bulking stews/curries
Baked beans - DH eats from can, I posh up for lunch beans on toast and if I don't feel like cooking a "stew" with chorizo, onion, baked beans and some flavourings works for almost instant food.
Rice - long grain, risotto, paella and at least one packet of instant rice for emergencies.
Selection of oils/vinegars etc - balsamic, red wine/sherry, olive oil, garlic oil, chilli oil, sesame oil, soy sauce, fish sauce, worcester sauce (each offers a slightly different way to jazz up the flavour of everything from a stir fry to a salad).
Couscous - instant food as needed.
Pasta - penne and spaghetti only usually but linguini, macaroni and spirals of some sort are good additional choices
Selection of herbs and spices. I think this depends on your preference - I have about 20 but would say I use Paprika, oregano, cumin, turmeric, thyme, fennel seeds the most. With cinnamon, star anise, cloves, rosemary, basil, chilli flakes, chinese five spice all deserving of an honourable mention.
Pine nuts
Stock pots - chicken, vegetable, beef
Flour
Noodles - instant rice noodles (so handy as a quick protein) and any kind of wide noodles for stir fries etc.

Fridge/Freezer (things that last):
Curry paste
Lazy garlic, ginger, lemongrass
Cheese - cheddar and feta at minimum. Cream cheese because it adds creaminess and substance to many pasta sauces or works as a snack. Halloumi and goats cheese usually purchased for specific purposes but can usually find a use for leftovers.
Chorizo (jazzes up all kinds of things, can be turned into a quick snack/appetiser and lasts forever in the fridge).
Pesto
Butter
Frozen peas, corn, carrots (or whatever your preferred veg)
Frozen chopped onion
Frozen chillis
Frozen spinach (so useful for adding instant hit of green veg eg to a stew or casserole)
Mince - can be eaten 10000 ways, almost all enjoyed by the whole family. Also easily defrosted in microwave at last minute.
Eggs

Long lasting fresh ingredients I'm never without:
Onions
Lemons
Lime
Garlic

With the above, I can turn pretty much any protein into a good meal. Give me some fresh vegetables and a protein and we're all set.

You can get frozen chilli's?

Now that I have to get!

I think I have most of the stuff mentioned actually. I'm thinking now, maybe the problem is more organisation accessibility. Thing aren't always visible unless I go hunting for it. Meaning I end up with duplicates. Everything Is where I can fit it rather than in any kind of sensible order.

Doesn't help I either can't see or can't use parts of my fridge. It's too tall I can't see the top shelves/back.properly and I can't use the bottom.drawer fir any thing besides alcohol as it freezes

A definite reorganisation is required along with the additiona of stock pots and boulin powder and a few other bits mentioned.

Re frozen chillis. I used to get them from the Indian section in the supermarket but found the quality was hit and miss. Now I just get packets of fresh chillis and freeze what don’t use whole in a ziplock bag. You can take out and chop when still frozen.

Ginger also freezes and then you can grate it.

I think you need to have a stash of store cupboard recipes first.

From your initial list I would be able to make several meals

You have eggs, so if you have bread or tortillas or fresh veg then you could make omelette, spicy egg burritos, poached/scrambled/fried egg on toast.

You have pasta sauce and pasta so that's a meal immediately, but even if you don't have pasta sauce you could make a quick one using tinned tomatoes and Passata, maybe the tuna or the chick peas or frozen veg.

The pasta sauce could be added to any protein you have in the fridge like chicken and baked in the oven then served with whatever veg you have or some rice.

If you have flour, eggs and milk you can make pancakes, add some bicarbonate and you have American pancakes, some raisins and butter you have drop scones.

Flour, eggs, butter and sugar is a basic cake mix, if you want a quick pudding you can microwave it in 3 minutes, just get a pudding bowl, add a dollop of golden syrup or jam to the bottom of the basin, make up a cake mix and put that in the basin on top of the syrup/jam then microwave.

Yes, @karmakameleon has it. I buy fresh chillis and just freeze them. They defrost in about 1 minute in a small bowl of cold water.

We have a store cupboard which always has the usual bits:

Tinned toms
Chickpeas
Kidney beans
Coconut milk
Basmati and risotto rice
A couple of different types of pasta - currently penne, macaroni, and spaghetti

Sweetcorn
Various dried herbs and spices
Jar of olives
Olive oil, balsamic, tomato purée etc

To me the stuff in the fridge/freezer is actually more important in terms of making meals. So generally we have either in the fridge or freezer or both:

Chicken breasts
Sausages
Mince
Chorizo
Bacon
Pancetta
Veggie sausages
Veggie burgers
A quiche
Peppers, onions, broccoli
Frozen peas
Oven chips
Parmesan
Cheddar
Mozzarella

We do a meal plan every Sunday, but I reckon we could do okay from those “staples” for a bit and make decent meals. The fridge/freezer items are standard on the online delivery either every fortnight or once in the month depending on what we’ve used up.

Oh god, eggs - always eggs in the fridge! So useful!

A few years ago I made a conscious effort to get through what was in the cupboard. I had all kinds of things, had often bought repeats when old cans were knocking about etc. Ditto, I go through the freezer every six months or so and toss things or do meal planning with the specific goal of using up what's there if it's built up over time. It's a useful exercise.

On herbs and spices, I bought a 16 jar rack for which you make your own labels. I also made a point of making sure I didn't have multiples in the cupboard. I have a selection in addition to the top 16 but those are the ones I use most regularly and I no longer have 3 bottles of thyme in my cupboard because I couldn't find some one day so bought another bottle.

Aaah a variety of cheeses could be a big help for sure. I have added to my list.

I will also make more of an effort to find some more interesting recipes.

And start labelling what I have in the freezer a bit more. My luck is probably starting to wane on the old freezer roulette.

I will make it my mission this week to really go through everything. So I don't end up with 4 jars of celery salt then discover I have no mixed herbs

X Posts bling yes my spice cupboard regularly tries to kill me. Why can't they all come in the same size jar. Wouod make it so much easier to stack and store. Instead u end up with different makes amd different sizes and discover 3 half used refil boxes of star anise...

I would add feta, mozzarella, tofu and paneer - I always have these in the fridge.