I’ll start a series of posts here to get you to think about what you can or should have on hand. If you have a large kitchen it’s easier to keep more stuff around. Also, if you can buy any of these things in quantity and keep a smaller portion directly on hand you’ll make fewer trips to the store and save a bit of money. I generally avoid canned foods since there’s a metric boatload of sodium in them. Dried or frozen is the way to go for veggies or beans.
Anyway, on to the list. If you could have anything on hand all the time, I’d recommend:
- Dried kidney beans
- Dried black beans
- Low-sodium cream of celery (fine, or mushroom)
- Rice
- Sun-dried tomatoes
- Tomato paste
- Tomato puree (not sauce)
- Breadcrumbs (look in your bread box and I’m sure there’s a few heels. Dry them out and crush them)
- Elbow pasta
- Farfalle
- Angel Hair or Spaghetti