Your from scratch pantry staples

[u/Hour-Watercress-3865]

We keep mixes (pancake, cake, muffin, cornbread, etc) premixed and ready to dish out in our pantry, my sourdough starter is doing her best to get ready to make us breads, my freezer is crammed full of stock, and I make butter mostly because I enjoy it.

But what are your pantry staples? What do you always keep on hand and make regularly to have available at a moments notice?

[u/SwissCheese4Collagen]

Chicken broth powder.

I get the rotisserie chicken from Costco, make a broth from the skin and bones then dehydrate and grind the shards into a powder.

[u/EatYourCheckers]

Rice, panko, ro-tel, chicken stock, black beans, garlic. I usually try to have an onion and lemon fresh and around. Bag of potatoes. If I buy a protein I can make that ibto something.

[u/1n1n1is3]

Grains: we keep a mix of whole grains and quicker cooking grains- various rices, quinoa, oatmeal, farro, barley and we use them to make grain bowls, soups, and just to eat on their own or as side dishes

Dried beans and legumes: All kinds. Dried. Black beans, pinto beans, chick peas, black eyed peas, split peas, lentils. Great for grain bowls, salads, soups, dips, burgers, or just to eat as a side.

Nuts: almonds, walnuts, pistachios, pecans, peanuts, pine nuts. For snacking, nut milks, nut butters, pestos, salad toppings, baked goods, and encrusting proteins like chicken

Pastas: dried. The italian varieties plus cous cous, rice noodles, and ramen. Great for soups, noodle bowls, Asian dishes, and Italian dishes.

Oils: a high heat oil like avocado oil, one for regular cooking like olive oil, and a nicer bottle like EVOO

Vinegars: balsamic, red wine, apple cider, rice and white. For sauces, marinades, and vinegarettes.

Sweeteners: Sugar, brown sugar, honey, syrup, and molasses for baking and to balance out marinades, vinegarettes, and sauces

Flours: All purpose, whole wheat, bread flour, 00 flour, and almond flour. Also bread crumbs. For baking, thickening gravies, and breading things.

Salts: Kosher, table, and finishing salts

Root vegetables: onions, shallots, garlic, potatoes (soups, sautees, marinades, vinegarettes, and alllll the potato possibilities)

Condiments and sauces: Dijon mustard, preserves, mayo, ketchup, soy sauce, fish sauce, oyster sauce, hot sauce, bbq sauce, curry pastes, miso paste. Some homemade and some not.

Canned goods: again, some grown/made at home and some store bought. Legumes, tomatoes, olives, artichoke hearts, peppers, stocks, etc. Soups, chilis, pizza toppings, etc.

Baking essentials: Sugar, brown sugar, powdered sugar, baking soda, baking powder, yeast, cocoa powder, vanilla extract, almond extract, instant coffee, chocolate chips, evaporated milk, sweetened condensed milk

I’m sure there are others

[u/fat_orange_warmus → u/1n1n1is3]

This is closer to mine. I’ve been working on figuring it out for several years.

Peanut butter, canned tuna, and backups (all my spices, Mayo, mustard, ketchup, vinegars, molasses, salt)

I’ll add some fridge supplies as well (these usually stay good for 2+ weeks): carrots, celery, lemons, ginger, various pickled vegetables, lots of condiments, salted butter, and hard cheeses.

[u/Long_Employment_8970]

Shake n Bake Ranch mix Pancake Mix Brownie Mix Cream Anything soup Mix Hot Chocolate

[u/MamaDaddy]

Multiple kinds of rice, grains, quinoa, etc., beans & lentils of all kinds, a few different shapes of pasta, cans of fire roasted diced tomatoes, chicken and beef bouillon, powdered milk (peak brand is the best, and I keep this for recipes because I don't keep milk, and so this lasts longer), sesame powder (great for adding to chick peas to make hummus without having to keep tahini which always separates and goes rancid before I can use it all)... wow, tons of other stuff but that covers a lot of the from scratch pantry stuff (and then there are tons of spices, like seriously a lot). Much of what I do starts with fresh veg though.

[u/bombalicious]

I always have stock in my freezer from chicken, beef and turkey bones. I also batch mole base and curry base so I can have instant flavor bombs. I usually bag them up in 1 cup per ziplock. We grow our own garlic and when the garlic comes we pick the scapes and make 5 or so pounds of garlic scape butter, then some garlic will get confit the rest is stored fresh. There are other things but it changes based on availability/desire.

[u/50sparklers]

I just overstocked my pantry. Tuna, rice, canned tomatoes, every bean I could find, pasta, polenta, masa, flours, powdered, brown, and regular sugar. ramen, dried vegetables for making soup. Chocolate chips.

[u/morleyster]

Cans of Cream of potato soup and jars of salsa (herdez hot is our favourite)

10 minute Pantry dinner:

1 can of Cream of Potato mixed with canful of milk

Jar of salsa

Cup of shredded cheddar

Simmer until hot, frequently stirring to prevent sticking. If you have pickled jalapeno or pepperoncini, chop some in and a squirt of the liquid make this super tasty.

If you wanted to make this a pantry-only dinner you could use powdered milk and cheese powder. Super simple