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Jan 21 2012
Stocking Up
On today's Food Network show, I cook a few recipes from staples I happen to have have on hand in my pantry, freezer, and fridge. Since I never like to get in my car and go anywhere, ever (don't be like me; I have issues, man) I try my best to structure things so that I have a stockpile of basic essentials that I buy in bulk once, twice, three times a year…then I just fill in the fresh things (milk, bread, eggs, fresh produce, meat, etc) as needed.
Since time is limited on the show, here's the complete, comprehensive list of what I must have in my kitchen at all times or else I get twitchy and start to have disturbing dreams:
Canned tomatoes: Crushed, whole, diced, tomato paste, RO*TEL
Dried pastas in every shape and size imaginable
Rice: long grain, brown, and Arborio for risotto
Peanut butter
Honey: Sweeten yogurt smoothies, use in recipes…and drizzle on hot biscuits. Sorry.
Various jellies: Strawberry, apricot, jalapeno
Real Maple syrup
Chipotle peppers in adobo sauce. Add to soups. Add to roasts. Puree with mayonnaise for a great salad dressing or veggie dip.
Roasted red peppers: place them on panini, puree them and make a soup or pasta sauce, chop them and make bruschetta
Canned artichoke hearts: throw into a pantry pasta sauce, make baked artichoke dip, etc.
Assorted olives, jalapenos, pepperoncinis etc.
Baking ingredients: bulk flour (all-purpose, whole wheat, self-rising), sugar, brown sugar (store in a nice airtight container), powdered sugar, baking powder, baking soda, extracts, yeast, etc.
Shortening and vegetable oil
Chocolate chips and other forms of baking chocolate
Oatmeal and other grains
Evaporated milk and sweetened condensed milk
Cornmeal: Use in baking, of course, but also dissolve a little in water and stir into soups and chilis for a little thickening and flavor
Masa: Corn flour sold in the Hispanic Foods aisle. Use in similar ways as cornmeal.
Ketchup, different mustards, and barbecue sauce
Mayonnaise: (Not Miracle Whip. Grody.)
Potatoes, onions, and garlic. I store 'em in a basket so air can circulate.
Onions and garlic are the basis of innumerable recipes.
Potatoes are…well, essential out here.
Dried beans. Put 'em in soups. Put 'em in stews. Cook 'em in a pot with a hamhock. Make refried beans. So delightfully basic.
Stocks and broths. Chicken, beef, vegetable. Make soups, braise briskets, make pot roast. Amen.
Jarred pesto and specialty relishes, chutneys, etc.
Jarred pesto is an easy way to inject big flavor into soups, pasta, quiches, chicken salads, dips, and dressings when you don't have access to fresh basil.
Panko breadcrumbs. Top casseroles. Coat fried mozzarella. Mix them in meatballs and meatloaf.
And then of course: Kosher salt, black pepper, Worcestershire, Tabasco, olive oil, different vinegars, soy sauce, etc.
And as for the fridge…
And longer lasting cheeses like cheddar, Parmesan, and feta, which has a nice, long shelf life.
Bacon. Sorry again. And this can be a freezer item, too. Make BLT's, top burgers, cut into bits and fry with onion as the basis for some pasta sauces and soups.
Also: Corn tortillas. If they're stored properly, they seem to last forever in the fridge.
And then there's the beloved freezer.
Beef, wrapped in butcher paper.
Chicken breasts, wings, legs, and thighs, either flash frozen then stored in ziploc bags, or vacuum sealed
Raw shrimp
Sausage: breakfast sausage, Italian sausage, chorizo, etc.
Bread: Crusty artisan loaves that I get when I'm in the big city, and a couple of back-up loaves of sandwich breads
Pizza dough: unrisen, stored in ziplocs
Frozen dinner rolls: I love the (storebought!) unrisen, unbaked little round balls of dough. They rise and bake up so beautifully, and you can slather them with butter and chopped rosemary and turn them into something entirely different. And you can roll them out and use them to make calzones or mini-pizzas.
Pie crust: formed into disks and stored in ziplocs. To use, just remove, let thaw for 30 minutes or so, then roll out.
Frozen fruits: Peaches, berries, cherries, etc. These are awesome stand-ins for pies, crisps and cobblers when the fresh fruits aren't in season. And you throw the frozen fruit right into the blender for smoothies whenever you want.
"Fresh" vegetables. The freezer is where I stock the veggies that aren't great in canned form: green beans, peas, lima beans, carrots, corn. These non-acidic vegetables stay so much more delicious, nutritious, and fresh in the freezer.
(Freeze your own veggies out of the garden by blanching, then throwing in ice water, then drying, then flash freezing, then throwing into larger ziplocs.)
Ready-made recipes stored flat in ziploc bags. Take a day where you cook up bulk recipes for the freezer, or just gradually build them up over time. Store both large and small quantities so you can easily feed a crowd…or just yourself. Reheat by adding to a large pot with a little water just to help it along.
Chili, which you can eat it on its own or put on top of burgers, hot dogs, nachos, Fritos, etc.
Pasta sauces
Soups and stews
And weird little ingredients like homemeade pumpkin puree—measure it in 1 or 2-cup quantities so you can easily use them in holiday recipes.
Here's the downloadable and printable list if you'd like to have a hard copy:
Stocking Up – The Printable List
And now…I'm going to go cook something. I'm hungry.
I may have missed a few items (my mind is a highly imperfect mechanism) so feel free to shout out your not-to-be-missed pantry, fridge, or freezer staples!
401 Comments and 190 Replies
Ann On Saturday, January 21 at 9:11 pm
GREAT pantry item post. I put my hamburger in zip-locks like you do your pumpkin…it stacks beautifully and saves a TON of room! I hope you're having a GREAT weekend!
penny On Saturday, January 21 at 9:26 pm
I was introduced to Pioneer Woman for the first time this past December. I have enjoyed her show as well as her website. I agree with stocking up on the basics because from this you can create wholesome and tasteful meals.
Coming from a family of 10 I had seen my mom pull miracles from round steak and ground meat! Enjoyed the "stock up" show and thanks for advise on blogging. New to this and your 10 steps to great blogging is helpful. Blessings!
Mama Bear On Saturday, January 21 at 9:35 pm
We keep chopped Vidalia onions in the freezer, as well as Hatch green chiles and slices of Georgia peaches. oh, and a lot of homemade freezer jam. My inlaws have a pecan orchard and have a huge freezer full of shelled pecans
Colleen On Saturday, January 21 at 9:45 pm
I Love lists! Thank you for this
GrammarDiva On Saturday, January 21 at 9:55 pm
Really enjoyed the show this morning. Don't apologize for using butter – I'd rather use something delicious and REAL than something made out of oil, whey, and some sort of emulsifier, Yech. And BTW, your top was not unflattering at all. I thought it was lovely.
Paula C. On Saturday, January 21 at 10:15 pm
I loved your show today! I, too, was a city girl…..until a little over a year ago. I married the man of my dreams……..and his cattle. Just "running" to the store isn't happening anymore. Thank you for showing me how to look outside the fence for yummy meals.
magnolia On Saturday, January 21 at 10:35 pm
This is one of the best lists I've ever read. Useful, really helpful, some of your tried and true ideas are simply wonderful. ((hugs))
I appreciate your sharing.
thank you for sharing.
Nell Ryder On Saturday, January 21 at 10:52 pm
I grew up on on a farm/ranch about 50 miles from a grocery store, so we shopped only twice a month and when I married (43 years ago) we spent 9 years in the army and only got paid once a month. I learned very early on keeping a stocked pantry is a must. You can always find something to feed drop in's or weather a tough spell money wise, if you've been faithful to stock a pantry and purchase more than one when there's a good sale. Loved this post Ree.
Mary Ann On Saturday, January 21 at 11:07 pm
Great list! Did you mean Cornstarch when you listed Corn meal under baking supplies? Cornstarch would make more sense for dissolving in water and thickening soups….
Sue B On Sunday, January 22 at 11:01 am
Cornmeal works too, quite nicely.
DaCook On Saturday, January 21 at 11:15 pm
Sounds like my pantry. I also keep lots of spices & herbs from bottled to fresh picked. I like seafood and try to have canned oysters, clams, etc. And of course fresh frozen shrimp, fish fillets, etc. My freezer also is stocked with extra milk and any extra eggs that I freeze in ice trays then put into freezer bags. They are great for cakes, cookies & casseroles.
Buying coffee when it is on sale and freezing it works great too.
Christy On Saturday, January 21 at 11:32 pm
Rotisserie chicken in the freezer! I like having cooked chicken on hand, but cooked, chopped chicken always seemed to dry out. So I started buying whole rotisserie chickens, cutting them in half, wrapping in plastic wrap – bones/skin & all, and putting them in Ziploc bags to freeze. To thaw, just pop frozen chicken in the crockpot on low and it's ready to eat or chop and use in a recipe in a couple of hours. Stays moist!
Megan from CA On Saturday, January 21 at 11:36 pm
Are you sure that we don't share the same pantry/fridge/freezer space? Because it looks exactly like mine lol Minus the bacon, just replace it with bulk sausage and we're good Butter's gotten to be pretty expensive so whenever it goes on sale I like to get as much as I can and keep it in the freezer, really comes in handy for the baking season( Oct.-Jan.) Pull some out and grate it for pie dough, but I think that I like your idea better about making discs and freezing them. Random trivia i just learned from the local veggie gardener: storing onions in the same container as potatoes isn't much of a good thing unless you plan on using them soon since the gases from the onions cause the potatoes to sprout faster. Which would explain why every time I but them and stick them in the same bin in the basement I usually end up with a bunch of potato eyes looking at me when I go down there :O
Wendy C On Saturday, January 21 at 11:45 pm
Thank you so much for posting your pantry list. I love that you store your chili and soups flat and in the freezer. I also normally buy beef in bulk and keep it in the freezer in the butcher paper, but when I run out (yikes) I buy the bulk tubes of hamburger from the store, separate it out into smaller portions and store it flat in ziplock freezer baggies too. It just makes the thawing process go so much more quickly. Just thought that this might be a tip that some of your viewers might like as well.
Vicki On Sunday, January 22 at 3:56 am
I enjoyed another good show of yours. Your kitchen is amazing and I wish I had your storage space but, sigh, I live in a tiny bungalow (not even room for an island!). We are taking one of the precious, few closets from this vintage home and turning it into a pantry, though; shallow shelves. Now I can look at your list and get a good idea of what's good to store. It's somewhat similar to a list someone gave me who is Mormon; it was very interesting to talk to her and hear about the belief in being self-sustaining, particularly in tough times, like someone mentioned Hurricane Katrina and, where I live, for earthquakes. We are just at the anniversary of the 1994 Northridge (Calif.) quake and an expert the TV folks interviewed said, "Don't count on anybody to rescue you right away, concentrate on water (1 gal per person per day, and don't forget about pets) and don't expect for things to get normal anytime soon…count on being on your own for as much as three weeks." Yikes; scared me. My Mormon friend said get creative on space…a lot of stuff with a long shelf life can easily be stored under a bed. My problem is remembering where everything is and rotating it; in the past, I seem to throw an awful lot of "stash" away, having missed expiration dates, etc. Just have to be really organized about it. In the 50s, my aunt had a house with a huge walk-in pantry, everything handy on wide, deep shelves…with a frig and a freezer in the room, too. And a bottled-water dispenser. I was little, but the place seemed vast to me. It was my go-to for hide 'n seek games with my cousins. She didn't even have to stack skillets and pots; so much space. Everything handy. I loved going in there. She was a home ec teacher and one of the world's greatest cooks; she knew what she needed in her house, and one thing was that pantry!
Just wanted to say about the show, loved the tips on what to do with chili, like the Walking Tacos. You referred to "The Lodge" several times and I had to ask my hubby about that. I said, "on a huge cattle ranch, do they need another rest place when they're so far away from the ranch house headquarters?" but my hubby said maybe it's an actual hunting lodge on your property (but what would you hunt out there; some kind of bird?). Sorry to be a city girl and so naive, but it's hard to visualize this stuff when you're talking about it. I should just Wiki it (what's a lodge?). By the way, loved the last scene with sleepy Charlie camped out on the sofa. Love that dog! I love hanging out at home with my three dogs; my buds.
Thanks again for a great show; really love the series and you're a fun host. Hey, I don't like to go anywhere either and I try hard to stay home; tuck in. Life calls, and I have to constantly drag myself out into the world. It wears me down; sometimes I wish I could just unplug and not have to be accountable to others in my life! Others meaning others, not my family of course! I'm not reclusive; I just like being home! Not everybody understands it.
Sally On Sunday, January 22 at 11:21 am
The "lodge" is another home on their property, about 2 miles from the home they live in. It's where Marlboro Man lived while they were dating. Now it's used for the cooking show and guests stay there. They had it extensively remodeled about 4 years ago.
basketpam On Wednesday, February 1 at 4:46 pm
Vicki, even though my house is probably larger than you it is over 200 years old and has NO closets. You're lucky you have one you can convert. I have found tons of wonderful storage and closet ideas on the Better Homes & Garden website which I subscribe to and I also watch this show on the DIY channel called 10 Top Storage Solutions (or something like this) which they run at times. I don't think it's on right at this moment but it will be back. You'd be surprised at the neat storage ideas you'll find on the BH&G site and you'll want to subscribe to that option on the site. I'm sure you'll find at least a few ideas that will help you manage your space more in your bungalow.
Charo On Sunday, January 22 at 5:31 am
What? No fish? Nobody eats or has frozen fish??
CMoore On Wednesday, January 25 at 4:52 pm
I don't know about other folks, but I use "meats" as kind of a blanket term when I really mean "proteins" including fish, seafood and tofu.
Becki's Whole Life On Sunday, January 22 at 6:28 am
Love this list…I would love to print this out and hang it on my fridge….very exhaustive and can't think of many other things I would add (if anything.)
Charo On Sunday, January 22 at 11:19 am
Now, this is getting serious… NOBODY EATS FISH OR WHAT???
Sally On Monday, January 23 at 6:11 am
Fish is a splurge item around here. Even when it goes on sale it's usually too expensive to stock up on.
Charo On Wednesday, January 25 at 2:47 am
"Unfortunately, fewer than one in five Americans heeds that advice. About one-third of Americans eat seafood once a week, while nearly half eat fish only occasionally or not at all. (4) Although some people may simply not like fish, the generally low consumption is likely also caused by other factors, including perceptions about cost, access to stores that sell fish, and uncertainty about how to prepare or cook fish. Still others may avoid seafood because they worry that they—or their children—will be harmed by mercury, pesticide residues, or other possible toxins that are in some types of fish."
Lori On Sunday, January 22 at 7:20 am
I LOVE this post. I'm a stocker-upper too. There's just something that warms my heart when I think "Wait, am I out of ketchup?…Nope, there are twelve bottles in the pantry." I love that.
Any way you'd want to give us the low-down on large quantities of beef? I assume you know a thing or two about this. I'd love to buy a side but am a little afraid of what cuts I should ask for. Your advice??
Thank ya!
Jenn On Sunday, January 22 at 8:20 am
Will this episode air again? I missed it yesterday, and would love to see it!
OkieSunset On Sunday, January 22 at 8:38 am
This is SO helpful. Thank you very much!
Lorie On Sunday, January 22 at 8:39 am
Let me just add Nutella and my new favorite, Biscoff.
Holli Z On Sunday, January 22 at 9:08 am
Love the list, very helpful. I struggle with freezing store-bought-bread, it seems wet after it thaws. Am I doing something wrong? Should I wrap in in heavy duty foil before freezing? Help!
BD On Sunday, January 22 at 2:04 pm
I agree with you. For me, bread just does not freeze well. If the bread approaches the expiration date, I put in the refrigerator and they last a very long time there.
Kelley On Wednesday, January 25 at 6:32 pm
Yes this is the worst, mine comes out almost stale
Carol G On Sunday, January 22 at 9:12 am
If I print out this post in color, Ree, I will never have to make a grocery list again AND I will have the most pretty grocery list around. Thanks.
Pineymom2 On Sunday, January 22 at 9:13 am
Is there a way to print this list? Thanks!
mountain girl On Sunday, January 22 at 3:31 pm
On your computer, copy the list, open up Microsoft Word, paste it in Word, and then print it out–voila, THE list is ready for you!
Jemma On Sunday, January 22 at 9:25 am
I love the idea of stocking chili/puree etc flat in ziploc in the freezer….but how do you make sure no leaks / no freezer burn ?
andrea C. On Sunday, January 22 at 10:26 am
where do you get those great baskets for potatoes and onion storage?
Anita On Sunday, January 22 at 10:27 am
I have a great supply of staples – what I don't have is an inventory list. That is going to be a priority for me, especially for the frozen foods, they can just get "lost".
Michelle On Sunday, January 22 at 10:46 am
Thank you for the tips, especially letting me see inside your freezer! I keep storing everything in those plastic tubs! They take up so much space, and I am psyched to start storing everything flat!!! Thank you!
COCowgirl On Sunday, January 22 at 10:48 am
Thank you for giving us a peek into your pantry and refrigerator/freezer. I can be sure to stock up with some of these. I received your cookbook for Christmas and havebeen making quite a few of your recipes. YUM!!! That assistant that you want to drop out of the sky, can you ask her to bring her friend the grocery shopping fairy for me? I would be grateful!!
Jillian On Sunday, January 22 at 12:10 pm
Is there any way to watch your show online? I live in Italy and would love to see it.
Lindie On Sunday, January 22 at 12:19 pm
good show!
CouponClippingCook On Sunday, January 22 at 12:48 pm
Love this post. I'm so all about having back stock in my cupboard, fridge, and freezer pantry. I get a nervous twitch if I start running low.
Penny On Sunday, January 22 at 1:01 pm
Sweetie Pie…thanks so much for this comprehensive list! I'm going to save/copy it for my daughter who, I hope, will be moving out someday! And, NEVER apologize for butter! Mmmmm, some of the things we cook are just a vehicle for butter, just so we can get it into our mouths without all the greasy mess…naaa, the greasy mess is still there!
Amy On Sunday, January 22 at 2:03 pm
I would LOVE to se a picture of your pantry. We are getting ready to bulid a new one and are looking for ideas on how to organize everything
Connie K On Sunday, January 22 at 2:06 pm
I keep a pantry list similar to yours. I do what I call extreme shopping……….when something that I regularly use goes on sale or is a bogo I buy ALOT of it. I save a ton of money that way and I also have everything that I need on hand. I love not having to plan ahead for meals. I just make what I am hungry for that day since I almost always have the ingredients on hand!!!!
Flatlander (Linda) On Sunday, January 22 at 2:36 pm
Saw your show Saturday morning and thought it was great. I'm planning to tune in regularly!
Nancy Beckham On Sunday, January 22 at 3:31 pm
Loved yesterday's show!!!! Inspires me to re-do my cabinets and throw out old things I "might" use in favor of things I "will" use!!! And then there's the idea of using what I have!!
RedLane On Sunday, January 22 at 3:32 pm
I've been freezing soup in bags for years, it has saved me so many times! Every time I make soup (which is a lot in the winter), I make a big pot full so there is at least enough for 2 more dinners to go into the freezer.
Cat Cooks in WI On Sunday, January 22 at 4:14 pm
Ree: I loved yesterday's show and I love this post! I have a question, though, about your chili recipe (which looked incredibly yummy, by the way)… do you ever use your dried beans in your chili?
Crystal Rumery On Sunday, January 22 at 4:17 pm
You are a true inspiration to me! (I sent an email) You have no idea how much more I want to try to cook and cook after discovering your site. I love your tips, humor and everything. Thanks from the bottom of my heart…from Kentucky.
Emily On Sunday, January 22 at 4:43 pm
Wow! I love this post. My freezer and shelves look very similar. My family makes fun of me but obviously it is very normal to be prepared! Very prepared
Samantha D On Sunday, January 22 at 4:46 pm
Do you cook a lot of freezer meals?? I always like to have your Chicken Spaghetti in the freezer – what other meals do you have on hand? I'd love to see a episode with you making up some freezer meals for the family!
Alice Lay On Sunday, January 22 at 5:09 pm
Small quibble with stored foods. You need frozen turkeys and pork shoulder/butts bought on sale. We make smoked meats quite often. There's nothing better than taking smoked pulled pork from the freezer and serving a party or just us two. Also, I have discovered that if you tightly wrap steaks, chops, whatever in plastic wrap first, before putting is freezer bag, no air, no freezer burn.
debtgirl On Sunday, January 22 at 6:58 pm
I used to blog food, and now I blog debt!
Hmmm, I wonder if my food addiction caused my debt? LOL… nah… I was frugal and basic, it was my other "issues" that caused debt, one imparticular one was NOT having enough money!
LOL…love your blog Ree!
kristin s On Sunday, January 22 at 7:13 pm
Thank you for sharing! I love the behind the scenes look at how you work your magic. i will definitely shape up my pantry.
jane On Sunday, January 22 at 7:17 pm
I tried your recipe for flat apple pie and it did not turn out well. I also used the recipe you said to use for the crust (the one you put in the freezer for a bit). it was terrible. perhaps there was a misprint in the recipe in the book for the crust. it just fell apart and was really greasy. just thought I would let you know. Jane in Boise Idaho
Leslie On Sunday, January 22 at 7:59 pm
What you do makes a lot of sense- try to reduce trips to the store as much as possible. I wish I had the space to store bulk dry goods, and I also have freezer envy. When my kids were little- pre-made meals you could nuke in a pinch were a lifesaver. I still try to cook fresh everyday, very rarely eat out, and you need a well stocked pantry for that. Have you tried the powdered buttermilk for baking?
Shelli On Sunday, January 22 at 8:21 pm
OK, I am a rookie at this. We lived in France for a few years and there is zero space for storage in the homes over there. The freezers are tiny as well…the French way of life is to eat fresh every meal and that's what we did. Every day I would go to the bakery, the vegetable/fruit store, the butcher, and then come home and cook our meals. Once I got used to it, I loved it. Then we moved back to the States, and I tried to get back into the swing of buying in bulk and storing. I can't do it! I end up throwing stuff out. Once I decided to make extra meals ahead and freeze them, and I couldn't get the portions right, so I would thaw the meals and we wouldn't have enough, or we would have too much, or it wouldn't taste that good (some meals thawed just aren't as good). sigh.
Anyway, thanks Ree! This
list will be helpful to me. I'm tired of going to the store multiple times a week!
kate On Sunday, January 22 at 8:55 pm
Chips. Bars. Milk. Dark. Semi-sweet. Whatever.
For grating on top of whipped cream. Melting into coffee. For making cookies, cakes, brownies… or just for chowing down on when the mood hits you.
Don't forget chocolate!
Bird On Sunday, January 22 at 8:57 pm
I showed my husband your website as my excuse for over spending at the grocrey store today, I have to stock up, Ree says so, you want to eat good food don't ya:) It was fun!
Jenn DiGuglielmo Photography On Sunday, January 22 at 9:02 pm
ha! Haven't heard the word "grody" since high school! Guess we're close in age.
Jodi On Sunday, January 22 at 10:32 pm
Ok I totally LOVE seeing your version of food storage. It made me smile today
Jonnie On Sunday, January 22 at 11:02 pm
Kids have kidded me for years on my "PANTRY" but we live 20 miles from nearest regular grocery store and it takes planning. For storage I have gone to Snapware containers. The airtight ones are awesome and stack. They come in many sizes from very small to 40 cup with a handle that I put my flours and sugars into. I also write the date on cans with a Sharpee so I can see at a glance when they come due. Thanks for all the wonderful recipes. Did the Chicken with olives last week and hubby is still talking about it:)
BJ On Sunday, January 22 at 11:12 pm
I live in the SF Bay Area directly above the San Andreas fault…so my pantry has a portable two week emergency stash too. Disaster can strike any where, any time, so think about feeding your family and pets for a week to ten days without any outside supplies (or water)…it fine tunes your regular pantry items.
Next earthquake I am so eating all the ice cream first! *G*
Jana On Monday, January 23 at 12:14 am
Weird! I just added to my "things to blog" list today "food items I always try to have on hand." My "keep it stocked" list is much shorter: I'm spoiled, living one mile from a grocery store!
Hoofer On Monday, January 23 at 12:30 am
Canned coconut milk! I love curry!
Carolyn On Monday, January 23 at 8:21 am
I also get way too many zucchini from my garden in the summer, so when I have more than I use, I wash it, grate it and freeze it. I don't blanch it, and its never given me problems. Throughout the rest of the seasons I'll make zucchini bread or add it to pasta sauces of a couple of other main dish recipes that I have, and its wonderful!
Juanita On Monday, January 23 at 8:51 am
I live in an apartment and have limited cabinet space for food so I have to condense my "stock up pantry" to buying the stuff I need for a particular recipe when I am ready to cook it. Thankfully the grocery is just a few feet away and Walmart is just up the road for me…however the butcher is across town…sigh. I also only have the freezer that is above the fridge and it's small as you can imagine. I am thinking of getting a chest freezer but it's gonna look horrible sitting across from my desk in the dining area. The kitchen, dining, and living areas are one room. I am open to suggestions for stocking up if anybody has any.
I also want to add that I am now officially obsessed with The Pioneer Woman. I wish OnDemand had more episodes for me to watch. LOL
Janet James On Monday, January 23 at 9:23 am
Ree, just love your show, your family, the great outdoors, your wonderful recipes! Keep up the good work! God Bless!
Patty Cottington On Monday, January 23 at 9:30 am
Never apologize for butter or bacon !! They rock the food world.
May God bless you and all you love
MeGlo On Monday, January 23 at 10:05 am
LOVE your show so much that I was up at 6:45 on a Saturday morning to watch the only showing a 7am- which brings me to my next comment… FOOD NETWORK- what the heck!?! Can they NOT give up another re-run of DDD or Foodwars and show PWC at least one more time at a descent hour… say 10am????
Just saying
Brittany Old On Monday, January 23 at 10:18 am
I am a twenty-five year old and have the beginnings of a small family. The Start of it two little boy so any advice I get on how to stock up for them is great. I loved watching you on Food network and so had to come and see your blog on this, and make my list of must haves for my Fiancee who does our Grocery shopping but doesn't always know what to get us so this will help. Thank you very much.
Julie J On Monday, January 23 at 10:54 am
I need help with freezing bread—-seems to not taste the same afterward. What are the wrapping secrets?
corky On Monday, January 23 at 11:03 am
Chocolate Chips (milk, dark, semi sweet), Butterscotch chips, mini candy kisses M&M's (plain & peanut) and peanut butter cups are always in my freezer! Great for last minute cupcakes, cookies, and cakes…….and on a hot day a munchie!
AbbieD On Monday, January 23 at 11:09 am
I need almost all of those things…plus a couple more canned items. I NEED several cans of green chillies (yes, I also have ROTEL) and black beans at the ready at all times. Black beans are very important. And I really prefer to have waterchestnuts, too. (Is that weird?!)
Ali On Monday, January 23 at 11:12 am
Love it! Thank you for your list.
I would love love love for a kitchen essentials list too (e.g. your trusty lodge skillet). I also have been searching high and low for your mixing bowl with the spout and handle!
Teresa V, On Monday, January 23 at 11:25 am
I love that you have the same brands as I do…good ol' Best Choice….I had to rewind about 5 times Saturday just so I could see that you use the same things I do. And if your church or kids athletic teams are ever in need of a fundraiser, check out their Save A Label program. $30 for every thousand saved. Our church ladies have received a check every year for the past 15-20 years, averaging $100 a year. You just mail them in at the end of the year. My mom is in charge of that project and you have commited a deadly sin if you throw a Best Choice UPC in the trash!!!! Deadly! Love the show!!!
farm girl On Monday, January 23 at 11:27 am
I grew up on a cattle ranch in Texas and so – my pantry and freezer look pretty much exactly like this even though I live near the city now:) My husband brags that I always have plenty on hand to cook – since I cook 3 meals every day. The biggest advantage is that when money is tight for a month (this happens alot!!), we can live off the pantry and freezer for a month or two without having to go to the store at all. We have veggies from our garden frozen and we sort of just "make do" with only grabbing milk and eggs.
One very useful tip for buying meat: We try to only buy organic meat, especially chicken – but it doesn't sell as fast as the other stuff does b/c it is more expensive. We make a habit of walking through the meat aisle when we go to the grocery store and grab up all the meat that is marked down b/c it is getting close to the expiration date. We bring it straight home and put it in the freezer. This way we can afford to eat the organic meats. Also, our freezer stays full of meat without paying full price for anything!!
Love what you do, Ree!!!
Liza in Ann Arbor On Monday, January 23 at 12:05 pm
Love this list! I would add goat cheese (always have that on hand) and a selection of mustards (sorry if someone already said that–there's a lot comments here!)
Debbie S. in Florida On Monday, January 23 at 12:35 pm
Great list. Very similar to what's on hand at my house most of the time. Here is a tip for you: Wrap lemons and limes in a square of aluminum foil and store in the fridge. They will keep for a very, very long time this way. Much, much longer than if left naked in the fridge. I learned this little gem from book about long distance ocean sailing without a refrigerator on board. Try it!
Kathy On Monday, January 23 at 2:25 pm
It's just me and my sweetie in our corner of the front 40 and even though I come to town every week day for work, I dislike shopping. And there is some kind of safety thing in my head about having full cupboards and a full freezer. I could probably go close to a month w/o shopping (except for fresh items) if I made myself and sometimes I do, since stuff does get old even if it's frozen. It's a crazy thing, but that's how I move.
Sharon Grieser On Monday, January 23 at 2:33 pm
I'm the same way about leaving the house. Even with major stores within a mile or two, I just prefer NOT to leave.
So I also keep a loaded pantry and freezer.
I have to redo my pantry soon…one of my shelves collapsed under the weight of my recent purchase of chicken and beef broth.
It's winter here….you can never have too much broth!
Monica On Monday, January 23 at 3:04 pm
Your freezer is looking a lot like mine at the moment! Particularly the pumpkin puree. We grow pumpkins and I've got about 7 or 8 bags of puree and one two pumpkins yet to be cooked.
Holly in PA On Monday, January 23 at 5:08 pm
I have similar stuff- although not masa or pesto… I always keep pickles and graham crackers and marshmellows.
Julie On Monday, January 23 at 6:03 pm
Terrific post and great ideas also in many of the comments – Thanks
Christine On Monday, January 23 at 6:29 pm
Thank you for the basket idea for the onions and potatoes. What a great way to keep them neat and contained and fresh!!! Changing this over tonight, ive got a basket downstairs!
Crissy On Monday, January 23 at 7:54 pm
I was snowed in this weekend, so I finally got to see your show. You have such a sweet family!
Dannell On Monday, January 23 at 9:13 pm
I just want to say that I caught you on Paula's show that was on Friday and I heard you say that you keep multiple pounds of butter in the fridge. Good for you! I keep a stock pile myself. Especially around the holidays. You are a woman after my own heart.
Your sister Okie
Melissa On Monday, January 23 at 9:51 pm
Dont store onions and potatoes together. They make each other spoil.
chicago wedding photographer Caroline Ghetes On Tuesday, January 24 at 1:11 am
WOW! What a smart list! I am so glad to see that I almost always carry most of what you've listed here already. Thanks so much for sharing
Linda On Tuesday, January 24 at 7:51 am
Great list – I've been searching forever for a comprehensive yet practical pantry suggestion list and I think this fits the bill. Thanks too for posting the pdf, my copy and pasting was a mess. Nice to have – If the site here could add a print view for blog posts that would be great.
Anna K On Tuesday, January 24 at 12:01 pm
A couple of notes, and forgive me if someone else already mentioned this since I didn't read all 300+ posts. When I went to make your pork that called for chipotle peppers in the can I went to my pantry for a can and discovered that it had 'leaked'. I went to open another one, different brand, and it had done the same thing. These peppers, with time will eat a hole in the can. I had to discard both and sub another pepper mix. I am waiting to hear from Del Monte and Herdez to find out if this is common.
Also, another thing about stocking up. I had a bumper crop of tomatoes last year and a friend told me to wipe the tomatoes clean and put them in a freezer bag without any processing. When you are ready to use, just rinse with warm water and the peel with slide right off. They are good for soups, sauces… Who knew?! I have been doing this since and it is nice not to have any additives/preservatives added.
Kim Anderson On Tuesday, January 24 at 12:58 pm
LOVE this post. It makes me want to go home and reorganize my shelves (in garage) and my freezers. Can someone recommend some good storage containers for sugar, flour, etc? Where do these last the longest?
Andrea On Tuesday, January 24 at 5:38 pm
The apartment version:
One kind of pasta (two at the most), probably spaghetti
Pecans (who needs walnuts anyway)
2-4 potatoes
1 onion
1 bulb garlic
2 boxes chicken stock
1 box beef stock
Small canister of flour
Smaller canister of sugar
2 cans tomatoes
1 of each of the rest of the stuff on your list until things start to roll out of the cupboards
Also, if you live in a hurricane zone, you probably want to limit the amount of stuff in your freezer unless you want to cook it all within a day or come back to a super smelly abode
Love your practical cooking tips.
patti On Tuesday, January 24 at 5:46 pm
Wow, you and I must think alike Ree….I think I have your entire list in my pantry and freezer!!!!!
Kathe On Tuesday, January 24 at 8:47 pm
My husband is on a restricted sodium diet. I buy pasta sauce with no salt added at the health food store. I line small containers with plastic wrap, pour in enough for one pizza and freeze. Remove them from the container when frozen, wrap in the plastic wrap and place all of them in one ziploc bag. I do the same with pork sausage. It's not exactly a healthy food, but a 1/5 of a pound is enough to get the flavor of meat on the pizza. Brown the sausage, drain, and divide into ziploc bags. I put all the bags into a larger ziploc so they don't get lost in the freezer. Love the list. I spend a day making various kinds of homemade soups and freeze in single serving size containers. They're great to grab and take to work for lunch.
Traci C. On Tuesday, January 24 at 11:32 pm
Please don't apologize for butter, bacon and honey on warm biscuits, that hopefully have butter on them too. Yum….
Sara Bastings On Wednesday, January 25 at 12:50 pm
Upon reading this post, I noticed a couple of things. One, your pantry looks like my heaven – well stocked and organized.
Secondly, I like how the majority of your items are generic and not name brand. There are very few things that I buy that have to be name brand (mayo – Hellmann's) is one of them. Glad to know I'm not the only one who sees generic as the same as name brand.
Kim B. On Wednesday, January 25 at 2:13 pm
Off subject, but I need to say how much I miss J.C. Potter. My mother served their sausage every weekend and it is the best I've ever had. Another reason to miss OK.
CMoore On Wednesday, January 25 at 4:27 pm
Thanks Ree!
I always feel better when the pantry and freezer are well stocked…kind of a security blanket type thing maybe? And I have discovered the magic within the walls of my local restaurant supply store! I buy clear deli containers and lids there in 8oz, 12oz, 16oz and 32oz sizes to freeze all kinds of things from ingredients to ready-to-heat-and-eat items for lunches. And I found 1, 2. 3 and 4 ounce clear sauce containers at http://www.PlasticContainerCity.com. I freeze things like garlic/ginger paste, pesto, fresh herbs blended in evoo, olives, capers, lemon/lime juice and zest, minced vegetables, leftover stock, evaporated milk, half & half, etc. in various sizes based on how I think I might use them in the future. I always keep a ziplock filled with equal parts butter & flour blended together to thicken dishes. Just break off a piece of whatever size you need. I keep a ziplock in the freezer to toss all my crumbs in(cracker, potato chip, bread, etc…) to top casseroles as needed. I try and keep "flavor base" veggies (carrot, onion, celery, bell pepper, etc) in the freezer ready to toss in recipes. And keep my fresh ginger in the freezer and just grate it as needed. And while I do call myself a "foodie" I also realize I'm a bit obsessive =)
And, just for fun, my favorite pantry/freezer recipe is Curried Pumpkin Soup: Toast a little curry powder in some butter or oil. Add equal parts canned/frozen pumpkin puree and frozen mashed potatoes and enough stock and/or coconut milk to make it the consistency you like. S & P to taste. Cooks up quickly and freezes really well for lunch packing.
Forcing myself away from the computer now…
Kelley Wilson On Wednesday, January 25 at 6:16 pm
I freeze butter sticks and tubs and sliced cheese, and big blocks of cheese, you just slam the block on the counter and a chunk will break off then you can shred. Works great.
KM On Thursday, January 26 at 1:15 pm
On the show, it appeared like the meat poriton of the chili was frozen and then the beans were added. Would freezing the beans with the chili just leave me with mushy beans?
Stefanie M. On Thursday, January 26 at 9:35 pm
Oh, PW! I can't begin to tell you how seeing Always Save, and Best Choice products brought back memories of my childhood! I haven't seen those in a grocery store in AGES!!
GLENDA On Saturday, January 28 at 11:31 am
The_Book_Queen On Sunday, January 29 at 12:08 pm
I usually use our FoodSaver packaging for many meats and extra food we have to freeze, but I'm curious–how do you make the "flat" filled baggies of chili and whatnot? It seems like it would kind of go all over and then freeze in odd shapes.
Thanks for the list!
Deanna On Sunday, January 29 at 1:54 pm
TBQ, I usually fill the bags, lay them flat on a cookie sheet, and freeze. Then when they're solid, you can stack them.
Deanna On Sunday, January 29 at 1:52 pm
DH calls it my stockpile our 'basement bodega'… I swear by keeping a good stock of these items on hand all the time. When our local grocery has the '10 for $10′ specials on pasta, I stock up!
Although, with all the basil plants you have in your garden, I'm surprised you wouldn't make more pesto — I freeze it in ice cube trays and pop it into Ziploc bags for storage. Considering the cost of prepared pesto, it's so much more economical to make it yourself. I made gallons of it out of my eight plants last year, and we're still eating it in January.
Siobhan On Tuesday, January 31 at 10:48 am
Not sure if anyone else has said it before me, but you should actually keep onions and potatos apart! They trigger each other to sprout and go bad earlier than they would if say one was on the counter and the other in cabinet!
I keep my onions and garlic in a basket, or hung up in braids, and then have a spot in the cabinet for potatoes!
basketpam On Wednesday, February 1 at 4:39 pm
Ree must be some long lost cousin or relative of mine. Now I'm not one of these extreme couponers (subject for another day) but I am probably the worst stockpiler in my family and I'm the ONLY one who's single. Even back in college MANY years ago once I started living in apartments I began stockpiling food. For one thing, I hate getting hungry for something and not having the ingredients around to make it or being in the middle of making something and then realizing you don't have something you need. But in all honesty, I think it must be in the genes. Everyone in my family used to buy things in bulk and my mom still cans and freezes. My one aunt managed a grocery store and bought all sorts of things by the case. However, my mom used to say every time they came to help me move in or out of a place (college students move a lot – at least I did) she used to ask me if I were preparing for a depression. I'm still pretty bad, in fact, even worse in some areas now that I do baking and cake decorating and even sell some cakes. It's SHOCKING how expensive some things can be if you don't buy them in bulk. A local restaurant helps me buy butter and some things by the case at their price and that makes a HUGE difference. But, being single and having appetite problems due to health issues I have to be careful that I don't overbuy some things and then end up thowing it out. What I do if things start to get close to an expiration date and I don't plan anything to use it I pass it onto my parents. I also keep a pink clipboard on the inside of my big pantry door listing the things I have and what I need. This is part of why I want things on hand when I get hungry for them. I never have much of an appetite so when I can get food into me, I try to do so. So, when I saw this blog entry and also the show on Saturday I had to laugh, I could have been the one doing this show.
Amy On Saturday, February 11 at 11:29 am
I freeze my homemade pumpkin puree, too. also grated zucchini…<3
SnowCat MacDobhran On Sunday, February 12 at 8:07 pm
I NEVER have brown sugar in the house, but I do always have molasses. I use it so rarely it is always rock hard, I just make it when I need it.
Tam in KS On Wednesday, February 15 at 7:13 am
No to dried limas?! You have no idea what your missing out on! We call em Butter Beans around here, and I cannot imagine Ham-n-Beans made with anything but big ol' Butter Beans…. if cooked fully…they melt in your mouth, no mealiness at all!


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text:
Paramount announces 2012-13 lineup
ASHLAND -- The 2012-13 Paramount Arts Center season will feature some classic theater and family favorites.
Internet pre-sale tickets will go on sale Saturday, July 21, and Sunday, July 22. Tickets will be available through the box office, 1300 Winchester Ave., on Monday, July 23.
The Broadway Series will feature two performances of the classic musical "West Side Story" at 7:30 p.m. Oct. 25 and 26. Individual tickets range from $40 to $60. The love story features songs such as "Somthing's Coming," "Tonight," "America," "I Feel Pretty" and "Somewhere."
Disney's "Beauty and the Beast" will take the stage at 7 p.m. Jan. 10. Tickets range from $45 to $65. The smash hit Broadway musical is based on the Academy Award-winning animated feature film. The classic musical love story is filled with unforgettable characters, lavish sets and costumes and dazzling production numbers including "Be Our Guest" and the title song.
Finally, "Drumline Live" will be at 7 p.m. Feb. 20. Tickets are $20-$40. The energetic cast has honed its precision and energy with years of training in marching band programs across the southern United States.
The Entertainment Series will begin at 7:30 p.m. Sept. 11, with Midtown Men. Tickets range from $35 to $55. This concert tour reunites four stars from the original cast of Broadway's "Jersey Boys. Tony-Award winner Christian Hoff, Michael Longoria, Daniel Reichard and Tony-Award nominee J. Robert Spencer star in this concert that celebrating the music that defined the 1960s.
Next up will be Celtic Nights: Journey of Hope at 7:30 p.m. March 5. Tickets range from $20 to $40. The show features some of the finest female and male voices of the Celtic world showcased against a backdrop of expert dancing and musicianship.
At 7:30 p.m. March 26 will be Elvis Lives. Tickets are $30 to $50. The event will be a concert as well as a multi-media and live musical journey across the life of "The King." The show will feature projection screens displaying footage of Elvis' life and times, his movies and some of his most famous live performances and more.
The Discovery Series will begin with Ken Waldman: And the Secret Visitors at 7 p.m. Nov. 8. Waldman has been called "A one-man Prairie Home Companion." The show features string band music, old-time singing, poetry and storytelling.
Moscow Ballet's "The Nutcracker" will be at 7 p.m. Dec. 11. Tickets range from $35 to $50. This season marks the 20th anniversary of the classic ballet that has become a Christmas holiday must-see.
"Romeo and Juliet" will take the stage at 7 p.m. Jan. 14. Tickets are $12. Shakespeare's most enduring tale will be re-imagined, re-invigorated and irresistibly visceral.
The Paramount Players will also have six shows as part of the 2012-13 season. That schedule will feature "Disney's Camp Rock" on Aug. 2-4, "Schoolhouse Rock Live" on Sept. 25, "Miracle on 34th Street" Dec. 6-8, "'Twas the Night Before Christmas" on Dec. 13, An Evening of Romance (featuring short plays and local soloists) on Feb. 14, and "The Wizard of Oz" on March 14-16.
For tickets or more information about the individual shows, call the Paramount Arts Center at 606-324-3175 or go online at www.paramountartscenter.com.
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