For Baking:
Sugar
Brown Sugar
Flour
Whole Wheat Flour
Baking Soda
Baking Powder
Vanilla Extract
Almond Extract
Oils and Vinegars:
Extra Virgin Olive Oil
Light Olive Oil
Canola Oil
Asian Chili Oil
Balsamic
White Wine vinegar
Red Wine Vinegar
Rice Vinegar
Canned and Jarred Foods:
Italian tuna
Soy Sauce- Low Sodium
Canned Beans: Garbanzo, Cannellini, Black and Pinto
Stewed Whole Tomatoes, San Marzano
Sun Dried Tomatoes
Tomato Paste (Hunts)
Chicken Broth and stock (I buy organic boxed broths)
Beef Broth and stock
Veggie Broth
Salsa- red and green ( I use Herdez)
Dijon Mustard
Mayo (never use light!!ick! I use Best Foods)
Dry Cooking Wine(not actually cooking wines, as those are gross. Pick a wine that you would drink. White and Red)
Spices:
Red Pepper Flakes
Oregano
Thyme
Cumin
Cinnamon
Chili Powder
Bay Leaves
Kosher Salt (just say no to that little umbrella girl)
Pepper
Old Bay
Johnny's Seasoning Salt
Grains:
White Rice
Brown Rice
Cous-Cous
Angel Hair
Penne
Speghetti
Fresh Foods/Herbs:
Garlic
Shallots
Lemons
Limes
Various Onions: Red, White, Yellow, Green
Tomatoes
Basil
Mint
Sage
Rosemary
A few more things to keep around:
1. Bowl: I have found cooking much easier when I have a "garbage bowl" (i think this ideacame from Rachael Ray years ago) to put all my garbage in while cooking- wrappings, seeds, cores, any yucky residues, etc. I find I don't have to walk over to the trash every few seconds. One trip when dinner is in the over and all the trash is gone!
2. Cutting Board: I use a wood cutting board on my island. It is always sitting out, ready to be chopped on. (I use to use it next to my sink which worked well also.)
3. Plate: I use a cheap metal tray to set all my dirtied spatulas and spoons on so I don't have to make a mess on my counter. When I'm finished the tray and utensils go right into the dishwasher.
