In my pantry is –
The RV is parked in front of the house and loading begun. Our annual conversion from stationary home-based residents to mobile full-time RVers has begun. Fred and I may debate over what clothes to bring but there is no debate when it comes to pantry. We have learned, while there are grocery stores everywhere, not all stock what we eat.
Well stocked pantry is essential to meal planning and preparation. The following is a list of our basic pantry supplies. I know it looks like a lot but, trust me, everything is important for our months on the road.
– 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, 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, soy milk, and of course some fresh fruit and vegetables.
Dried yeast used in making our breakfast bagels
