Health: Kitchen Must Haves

Kitchen confidence, like all the other kinds, comes from knowing what you're into. Below is a list of what I like to have on hand in my own kitchen! 

                                       Buttered toast, chorizo topped with an egg over easy with more butter on the mushrooms, garlic and green onions

                                       Buttered toast, chorizo topped with an egg over easy with more butter on the mushrooms, garlic and green onions

  • Spices and Powders: salt, peppercorns, cinnamon, nutmeg, cumin, oregano, curry, garam masala, mint, bay leaves
  • Herbs: cilantro, parsley
  • Oils: olive, canola, coconut, sesame
  • Meat and Poultry: eggs, whole chicken, ground beef  
  • Dairy: 2% milk, butter, plain yoghurt, cheddar cheese
  • Starch and Grains: multigrain rice, sweet potato, steel cut oats
  • Fruits: Bananas, lemons, seasonal
  • Veggies: seasonal leafy greens, ginger, garlic, onion, sprouts, tomatoes, mushrooms
  • Canned: tuna, lentils, beans
  • Seeds and Nuts: almonds, chia seeds, flax seeds, sesame seeds
  • Syrups, Spreads and Sauces: honey, jam, peanut butter, soy sauce, oyster sauce, mustard
  • Baking: white flour, baking powder, baking soda, sugar
  • Appliances: blender, rice cooker, oven
  • Stocks: chicken, veggie, beef stock powders

A few more strides you can take:

  1. When grocery shopping, buy for more than one meal. If you have recipes you want to try, consider the ingredients necessary and other ways you could have it again. Have you had the ingredients in other dishes before? Does it look or taste like something else you've had? 
  2. Taste as you cook. Involve yourself in the process and be brave! Adjust to your taste and make it a habit to glaze over the recipe. 
  3. Cook curiously. What happens if...I use cumin instead of coriander? What do the two combined taste like? How would this recipe cook as a vegetarian dish?  
  4. Consider culture. If attempting Korean, keep in mind of common ingredients and flavours. Traditional flavours often rely on the same ingredients just used in different ways. 
  5. Do it yourself. Did you know you could just blend granulated sugar into powder? Cooking calls you to stay on your toes and improvising is a real method in the kitchen. There are countless resources out there that are great references. I'm always on the Kitchn and Food52 asking all sorts of lazy questions! 

What do you always have in your pantries and cupboards? Your go-to 10 minute meals? Any other tips you swear by while cooking?