The Pantry

If there is one thing that I really like in my kitchen, is the fact I have pantry. They can be hard to find in apartments in Hawaii and I got lucky to have one.  I had some time this morning and after making a gross discovery last night, I decided to give it a clean out. Which you should do about every six months. Before I did this clean out, my pantry was stuffed with no room to spare. It still is pretty full but my stuff had started migrating to the cabinet above which is where Mike keeps his cereals. I am actually quite proud of the results. 


I read many other 'foodie' blogs and people always seem really interested in what people always have in stock in their pantry. Also, remember Mike does not completely eat low carb, so there is stuff in there that is not low carb which I do not eat and Mike does. I told Mike about this blog entry and he obviously pointed out I want to show off my pantry now it is all cleaned out and completely organized. Generally, I kept the same organization structure. My pantry is organized by shelf's. 

Top Shelf: 
  • Things I use daily (right side)
  • Snacks (middle)
  • Maple Syrups
  • Extra's that once are opened need to be refrigerated. (left side)
Middle Shelf: 
  • Cooking Shelf
  • Spices (right side)
  • Oils (middle)
  • Canned Goods (left side)

Bottom Shelf:
  • Baking Goods, i.e. flours, sweeteners, etc.. (left side)
  • George Forman Grill (right side)
Very Bottom:
  • Plastics Bags

My Pantry MUST haves:

Top Shelf:
  • Crystal Light (Peach Mango Green Tea, Lemonade, Pink Lemonade and Pomegranate Lemonade)
  • Truvia packets
  • Sugar free maple syrup
  • Peanut butter
  • Nutella (this is Mike's)
  • Protein bars
Middle Shelf:
  • Cooking spray(s)
  • My ever growing Spices collection (see below)
  • Cooking oils
  • Stewed tomatoes
  • Tomato sauce
  • Tomato paste
Bottom Shelf:
  • Almond meal
  • Coconut flour
  • Baking powder
  • Vanilla extract
My Spices Collection: 
I have gotten new spices when I need them for new recipes I'm trying. 

Homemade Mixes:
  • Seasoning salt for meatloaf
  • Seasoning for taco's 
Spices:
  • Allspice, ground
  • Basil Leaves
  • Bay Leaves
  • Cajun Seasoning
  • Cayenne red pepper, ground
  • Chili powder
  • Cilantro
  • Cinnamon, ground
  • Coriander, ground
  • Cream of Tartar
  • Crushed Red Pepper Flakes
  • Cumin, ground
  • Curry powder
  • Dill weed
  • Garlic powder
  • Ginger, ground
  • Italian seasoning
  • Minced garlic
  • Mustard, ground
  • Nutmeg, ground
  • Onion powder
  • Oregano, ground
  • Oregano leaves
  • Paprika
  • Parsley flakes
  • Poultry seasoning
  • Pumpkin pie spice
  • Pure ground black pepper
  • Rosemary leaves
  • Sage, ground
  • Sea salt
  • Snipped chives
  • Tarragon l
  • Thyme 
My Spices MUST haves:
  • Basil 
  • Cayenne red pepper, ground
  • Chili powder
  • Cinnamon, ground
  • Crushed red pepper flakes
  • Curry powder
  • Garlic powder
  • Italian seasoning
  • Oregano 
  • Paprika
  • Pure ground black pepper
  • Sea salt

Comments

Post a Comment

Popular posts from this blog

Bacon Wrapped Stuffed Mini Sweet Peppers

Image
Image Source:  http://paperfly.hubpages.com/hub/Bacon-Wrapped-Stuffed-Sweet-Peppers I got the original recipe from:  http://paperfly.hubpages.com/hub/Bacon-Wrapped-Stuffed-Sweet-Peppers I did add a few ingredients to add more flavor. Here is what I did:  Ingredients: 2 large containers of Philadelphia Cream Cheese (Sorry but I cannot stand any type of generic cream cheese, it's got to be Philadelphia and the low calorie one) 1 bag (about 20-25) small multi colored sweet peppers 1 TBS dried basil 1 TSP dried parsley 1 TSP garlic powder About 1/4 of a cup of Romano cheese 1 Package of regular bacon (I did cut the pieces in half so there would be more but next time I will be sure to just get 2 packages of bacon --  I recommend getting 2 packages.  Directions: Wash the peppers.  Cut around the stem at the top to remove steam and core/seeds. The peppers should be left whole, not cut in half. Set aside.  In a bowl combine cream cheese, basil, parsley, garlic
Read more

I'm Still Here!

It's been almost exactly four years since I posted anything. I got talking to someone today and mentioned I have this cooking blog. From time to time I mention I have it but have not done much with it since 2013. Why the break? For several reasons. The first reason, I became single and lost my main taste tester. Going from cooking for two to one for sure effected this blog. I also stopped posting during my break up. I did not want to advertise online what was going on and just needed to take my life off line a bit. The second reason: I moved to a different state, not once but twice. I moved to San Diego, California in October of 2013. I was there for a year and a half. I then moved to a suburb of Dallas, Texas in January of 2015. This is where I currently live and plan on staying. I have extended family here and why I made the move. About a year ago my mom retired and also moved here. She lives about twenty minutes away from me. I also have an aunt two miles away. I still hav
Read more

Low Carb Hash-Browns

Image
I had leftover Diakon and a new package of Canadian Bacon. I got an idea. The last time I made hash browns with Diakon, they came out really good. Diakon seems to be a good substitute for Potatoes due to it's texture and how it cooks up.  This is a HollyG original recipe. Ingredients 1/2 Pound of Diakon, chopped into 1/4 inch pieces. About 5 pieces of Canadian bacon, cut into about 1/4 inch pieces. 3 Pieces of mozzarella string cheese (you can use whatever type of cheese you have but mozzarella tends to complement Canadian bacon well) Salt & pepper to taste Directions Heat a large frying pan on high.  Chop up the Diakon and add it to the frying pan.  Add freshly ground Salt and Pepper.  Let the Diakon cook while you cut up the Canadian Bacon. Add the Canadian bacon when the Diakon is just starting to brown.  Add the mozzarella cheese to the pan and cook for only a few minutes so it does not burn.  Remove from heat and serve.  Optional: You can add an
Read more