Observant readers of this blog might notice that many of my recipes use the same ingredients over and over again. That has a lot to do with the way I grocery shop and stock my pantry. I buy the same things again and again each month. This method is a huge time and money saver for us.
You might think that sounds boring and that we eat the exact same thing all the time, but I promise you that couldn’t be further from the truth. It’s all about being creative with the ingredients we love and mixing things up easily with different meats, spices, starches and veggies.
I have designed our grocery list so that it reflects these staples. That way, I just go through the list and tally about up how many of each item I need. Any additional, out-of-the-ordinary ingredients get written in by hand.
Here is a copy of the master grocery list we used last year. I’ve updated it a bit since then to reflect some changing tastes, our new snacking habits and price differences. But overall, it should give you a good idea. And please keep in mind, we do not buy each of the items listed on that list each month.
I work through our pantry basics each month as I plan our meals. If I want to try a recipe or have an idea for a new meal that includes an item not in our pantry, I’ll pick it up during one of our quick produce/dairy runs during the month. If I’m getting close to our budget limit for the month, I’ll just wait and add it to the list for the next month.
I use this same basic principle when I write customer menu plans for Stolen Moments Menu Planning. I figure it’s a proven system that has worked so well in our house, it’s easily adjustable for every family. Plus, I know first hand the time and money saving benefits of cooking this way. (And I’ve yet to receive a complaint that there is not enough variety in the plans.)
How do you stock your pantry? Do you have a list of staples you buy and cook with each month? I think my favorite pantry staples are all of the spices I buy. Different spices make different meals so easy. What’s your favorite pantry staple?
Don’t forget to check in with Jen and Toni to see what they’ve been up to in their kitchens this week at Balancing Beauty and Bedlam and The Happy Housewife.
Do you drink kefir? I saw it on your list. Do you use it in recipes? I guess it’s one of those things I don’t really understand.
I keep a lot of Asian items as staples in my pantry (soy sauce, sesame oil, rice vinegar, fish sauce, etc). I don’t feel like we eat a ton of Asian inspired foods, but these always come in handy! I also keep a number of different types of vinegars (used a lot for salad dressings) for variety. Then the assorted dry grains of rice, pasta, and beans. Lately I’ve added more fiber and different types of flour for bread baking. I currently have unbleached all purpose, rye, white whole wheat and bread flour in my pantry!
I think you’re brilliant! I have a friend who has done this for years, and she is able to stay within a very tight budget. But let me tell you, their meals are not boring or tasteless at all. So, you’re definitely on to something here. =) I think I need to follow your wonderful advice!
I buy almost all my pantry staples on sale, usually paired with coupons. When it’s rock bottom, I will buy as many as I can–or as I have room for. For example, I got about 20 free pastas over the past couple weeks–all with Internet printable coupons and Kroger’s mega sale. A couple weeks ago, it was about ten or twelve Green Giant steamers (unsauced shoepeg corn and unsauced peas) for .38 apiece. The pasta will be great for pasta salads this summer; I’m thinking it will last about a year (I don’t like to overdo starches and I like a *lot* of variety, so I will probably use only one or two a month.) The corn will be used both as a side and in recipes (burritos, for example) until summer corn is available.
I also buy fresh produce and meats on sale. I don’t buy the same things from a master list; I let what’s on sale dictate what I buy. I use some and freeze extras, so I have various cuts available at any one time. The same fresh veggies tend to go on sale week after week, and that can get boring, so I break out my herbs and spices to create different sauces and vinaigrettes to jazz them up.
I splurge on specialty ingredients needed for specific recipes, but I’ve become more willing to substitute ingredients.
i like to add herbs and spices on the foods i cook.;”`
Herbs and Spices are always essential in making the perfect recipe at home and in restaurants“,
herbs and spices are great additions for your foods and pastry,i’ve been using them for several years ””
;.; I am very thankful to this topic because it really gives useful information “.,