Stocking the Pantry

The RV is parked in front of the house. Our annual conversion from home-based residents to full-time RV-rs has begun. There is still a debate over which and what clothes to bring but any debate over the pantry has pretty much tirmed down to the following:

- Quick-cooking grains, such as whole wheat couscous, whole wheat pasta, and rolled oats;
- Heart-healthy oils, such as olive oil and canola oil;
- Jarred marinara sauce, canned tomatoes, and tomato paste;
- Dried lentils are preferred but some chickpeas, cannellini (or Northern), black, and/or kidney beans may be included;
- Baking staples: all purpose flour, whole wheat flour, corn meal, corn starch, baking powder, baking soda, and brown, white and powdered sugar, and honey;
- Chicken, beef and vegetable broth, preferably low-sodium;
- Vinegars, red for salad dressing and white distilled for cleaning;
- Mustard, ketchup, and mayonnaise;
- Dried fruit and berries;
- Dried yeast;
- Canned protein, such as chicken and fish for emergencies;
- High-fiber cereals;
- Potatoes (is it a meal without a potato?) - FYI: instant mash potatoes is a camping cook's best friend at higher elevation;
- Salt, pepper, plus favorite dried herbs and spices (garlic powder, dried bay leaves, cumin, cinnamon, ginger, nutmeg, thyme, and sage); and,
- Dried milk, Milkman is preferred but not always available in our small town.

Of course, the fridge and freezer will have:

- Frozen vegetables (I shy away from canned - too much weight for the taste);
- Frozen lower-fat protein, such as chicken, pork chops and fish; and
- Staples like milk, butter, eggs, butter, soy milk, fresh fruit and vegetables and such.

Run out of sugar? Try substituting honey. When baking, adjust recipe by:

- using 2/3 cup of honey for 1 cup of sugar;
- omitting 3 tablespoon of liquid for each ½ cup of honey used;
- add 1/4 tsp baking soda for each ½ cup of honey; and,
- lower over temperature by 25 degrees but increase baking time 5 to 10 minutes.