Pantry Raid

Some of the ingredients in my recipes come in a lot of different varieties (what kind of flour? oil? milk?). My recipes are flexible and you can swap in your own favorites. I choose what to use based on my personal taste, what I have on hand, and the dietary requirements of whoever I might be cooking for. Here’s a little peek inside my pantry:

produce – I buy fresh fruits and veggies for the most part, but I also stock some frozen (peas, corn, blueberries, cherries), canned (pumpkin puree, beans, diced tomatoes, tomato paste), and cupped (pineapple-in-juice, natural unsweetened applesauce)

flour – whole wheat flour for almost everything; unbleached white flour for challah bread

oats –steel-cut oats for breakfast porridge; old-fashioned rolled oats for baking (sometimes I’ll grind them up a little in the food processor), for muesli, and for granola

rice – brown rice for almost everything; white arborio rice for risotto

pasta – whole wheat pasta, all varieties

oil – light olive oil for anything that doesn’t benefit from a strong olive taste (this includes baked goods); extra-virgin olive oil for everything else

margarine / butter – Earth Balance Original “buttery spread” for everything 51 weeks of the year; Breakstone’s whipped butter as a special treat during the week of Passover

sweeteners – white sugar and brown sugar (both organic/minimally processed), real maple syrup, honey

milk – skim dairy milk (organic), unsweetened almond milk, light coconut milk, unsweetened soy milk

cheese – favorite brands are Cabot and Tillamook (both use vegetable rennet instead of animal rennet)

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