Until Bob gave me a copy of the newest Pioneer Woman cookbook Come and Get It!, I'd not given thought to actually owning one. I mean, all the recipes are readily available at Foodnetwork.com/pioneer woman. But now that I've held one in my hands and stuck page flags on all the recipes I want to try, I think there are copies of previous titles in my future.
I love her fun style
I love pictures of her family and the ranch
I love the step-by-step photography for each recipe
I love her fun style
I love pictures of her family and the ranch
I love the step-by-step photography for each recipe
If I'm not mistaken, each cookbook also has it's share of tips. This one - Come and Get It! shares her pantry and freezer staples.
Canned Tomato Products - I tried canning my own diced tomatoes this year and just wasn't happy with the result. Until I can find a 'meaty' variety, I'll stick to the store bought. I also keep tomato sauce and paste on hand
Jarred Marinara Sauce - Since canning my own last year, I only keep a couple of jars for larger meals. I can all of mine in pints as that is pretty much all I need for dinner for two.
Syrups - Mrs. Butterworths please. I also keep Grandma's Molasses on hand for cookies or topping a hot buttered home-baked biscuit. Nothing says southern like a hot buttered biscuit with blackstrap!
Dried Beans - I keep Great Northern for ham n' beans and black.
Canned Beans - Black beans, VanD Camps Pork n Beans Van D Camp new Baked Beans. I also keep pairs of Brooks Chili base /w beans and Busch's Baked Beans with Honey. This is our go-to staple for chili.
Rice - I keep mostly Minute Rice. Not the healthiest but when you're cooking for one and you get hungry last minute, this is the way to go. My rice also includes rice side dishes like Knoll or Rice A Roni
Stocks & Broths - I don't keep a lot of these on hand. I do have bouillon paste for chicken and beef in the refrigerator so I can make up what I need without opening a 4-C box. My plan is to invest in a pressure cooker and put up my own.
Potatoes - I do keep a few potatoes on hand, but we try not to eat a lot of them. We'll get to freezer next week but I do keep tater tots in the freezer for casseroles. I also keep about 4 cans of potatoes on hand for adding bulk to a soup/ stew if needed.
Onions & Garlic - yes and yes. Bob doesn't care for onions but I will put them in most anything. Garlic we both love... to the extent that I planted three varieties this year. Iv'e never planted garlic before so come July, I'll let you know how they came out.
Breadcrumbs - I keep bread and crackers both on hand. Last year I bought several loaves of french bread off the clearance rack at WM. I cubed them up and dried them on the dehydrator. Afterwards, I vacuum-sealed them in wide-mouth quart mason jars. I can use them as is or crush them up as needed. I also buy Townhouse crackers when they are on sale (New Years and Super Bowl). I can put a sleeve and a half in one wide-mouth quart. We use them in meatloaf, bread fish/ chicken tenders and chicken cutlets (for Chicken Parmigiana)
Salsa - I keep one jar in the fridge and one back-up in the pantry. I'm the only one that eats it. I add it to my chili and taco meat
Pickled Jalapenos - Nope.. but I do keep cans of Chopped Green Chiles for my homemade burritos.
Roasted Red Peppers - I've not kept these on hand but I need to remember to add Sun-dried tomatoes to the list. I've come across a couple of recipes I want to use them in.
Jarred Pesto - again, just a me thing. Bob doesn't care for anything green except green beans and canned peas. I keep one jar in the fridge that lasts seemingly forever.
Jams and Jellies - YES! Mostly my home canned preserves. I keep inexpensive grape for the Oriole feeder. Concord Grape jelly for Bob (store bought until I can find a good supply of grapes to make my own) and while I can my own strawberry and peach preserves, I keep a jar each of store bought for emergency PB & J cravings. LOL I keep store bought apple butter and apple sauce on hand for baking. Apple sauce is a great substitute for 'fat' in a recipe. I'm hoping to get a supply of apples this year and replenish my home-canned stock.
Unami - no but I do keep Teriyaki marinade, soy sauce and other Asian-style sauces on hand.
Olives - Not in this house :-D
Oils & Vinegars - Vegetable Oil, Extra Virgin Olive Oil are staples as are White vinegar, Balsamic and Red Wine.
Condiments - Who can live without ketchup, yellow mustard, brown mustard, honey mustard, Miracle Whip and BBQ sauces in multiple flavor profile varieties? Not this household!
So that's my take on Ree Drummond's Pantry Staples. Next week, we'll peek into her freezer!
What are some of your staples in these categories? I'd love to know... you might inspire me to add them to my shopping list!
Enjoy the Journey!
Syrups - Mrs. Butterworths please. I also keep Grandma's Molasses on hand for cookies or topping a hot buttered home-baked biscuit. Nothing says southern like a hot buttered biscuit with blackstrap!
Dried Beans - I keep Great Northern for ham n' beans and black.
Canned Beans - Black beans, VanD Camps Pork n Beans Van D Camp new Baked Beans. I also keep pairs of Brooks Chili base /w beans and Busch's Baked Beans with Honey. This is our go-to staple for chili.
Rice - I keep mostly Minute Rice. Not the healthiest but when you're cooking for one and you get hungry last minute, this is the way to go. My rice also includes rice side dishes like Knoll or Rice A Roni
Stocks & Broths - I don't keep a lot of these on hand. I do have bouillon paste for chicken and beef in the refrigerator so I can make up what I need without opening a 4-C box. My plan is to invest in a pressure cooker and put up my own.
Potatoes - I do keep a few potatoes on hand, but we try not to eat a lot of them. We'll get to freezer next week but I do keep tater tots in the freezer for casseroles. I also keep about 4 cans of potatoes on hand for adding bulk to a soup/ stew if needed.
Onions & Garlic - yes and yes. Bob doesn't care for onions but I will put them in most anything. Garlic we both love... to the extent that I planted three varieties this year. Iv'e never planted garlic before so come July, I'll let you know how they came out.
Breadcrumbs - I keep bread and crackers both on hand. Last year I bought several loaves of french bread off the clearance rack at WM. I cubed them up and dried them on the dehydrator. Afterwards, I vacuum-sealed them in wide-mouth quart mason jars. I can use them as is or crush them up as needed. I also buy Townhouse crackers when they are on sale (New Years and Super Bowl). I can put a sleeve and a half in one wide-mouth quart. We use them in meatloaf, bread fish/ chicken tenders and chicken cutlets (for Chicken Parmigiana)
Salsa - I keep one jar in the fridge and one back-up in the pantry. I'm the only one that eats it. I add it to my chili and taco meat
Pickled Jalapenos - Nope.. but I do keep cans of Chopped Green Chiles for my homemade burritos.
Roasted Red Peppers - I've not kept these on hand but I need to remember to add Sun-dried tomatoes to the list. I've come across a couple of recipes I want to use them in.
Jarred Pesto - again, just a me thing. Bob doesn't care for anything green except green beans and canned peas. I keep one jar in the fridge that lasts seemingly forever.
Jams and Jellies - YES! Mostly my home canned preserves. I keep inexpensive grape for the Oriole feeder. Concord Grape jelly for Bob (store bought until I can find a good supply of grapes to make my own) and while I can my own strawberry and peach preserves, I keep a jar each of store bought for emergency PB & J cravings. LOL I keep store bought apple butter and apple sauce on hand for baking. Apple sauce is a great substitute for 'fat' in a recipe. I'm hoping to get a supply of apples this year and replenish my home-canned stock.
Unami - no but I do keep Teriyaki marinade, soy sauce and other Asian-style sauces on hand.
Olives - Not in this house :-D
Oils & Vinegars - Vegetable Oil, Extra Virgin Olive Oil are staples as are White vinegar, Balsamic and Red Wine.
Condiments - Who can live without ketchup, yellow mustard, brown mustard, honey mustard, Miracle Whip and BBQ sauces in multiple flavor profile varieties? Not this household!
So that's my take on Ree Drummond's Pantry Staples. Next week, we'll peek into her freezer!
What are some of your staples in these categories? I'd love to know... you might inspire me to add them to my shopping list!
Enjoy the Journey!
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