By Karen Swan
Riveting reading this is not, but I did want to share with you exactly what I’m starting with. Not only so you know I’m really doing the challenge, but so you can see just how easy it is to accumulate far more stuff than you need. I also want to share because I’m a little embarrassed at how much I have and, if you’re looking at a pantry similar to mine, I don’t want you to feel that you’re the only one.
So, here’s my list. I definitely have a well stocked pantry and the words “I’ve got nothing to cook!” should never be uttered again!
Tins, Pasta, Noodles
4 x tins tomatoes 3 x tins chic peas 1 x tin cannelini beans 1 x tin kidney beans 2 x small cans red salmon 2 x bottles passatta 2 x tins Greek bean soup 3 x open boxes of GF lasagne sheets
3 x tins coconut milk 2 x tins coconut cream 2 x tins condensed milk 1 x tin evaporated milk 2 x pks udon noodles 1 open pack Nori sheets 1 open pack rice paper 1 open bag rice vermicelli 1 pack GF pad Thai noodles 1 jar organic wholegrain mustard.
Nuts, Seeds, Spreads, Snacks
2 x open packs popping corn 1 box currants 1 box raisins 1 x 6 pack of sultanas pistachios cashews walnuts pecans almonds pepitas sunflower seeds dried cranberries dry dates black chia seeds white chia seeds cacao nibs raw organic nori chips 2 x open jars of almond butter 1 x open jar cashew butter 2 x 100g blocks chocolate 1.5 litres honey (bought in bulk) GF wraps GF Cocoa Pops Yoghurt covered rice cake snacks. 2 x tins sardines in oil
Baking Supplies (not including flour and sugar)
Cacao powder coconut butter coconut oil organic rice syrup organic vanilla powder golden syrup molasses 2 x open jars glucose Lemon Essence Coconut Essence Almond Essence Peppermint Essence Tartaric acid cream of tartar baking soda baking powder Arrowroot Whole vanilla beans glace ginger Hoppers Sprinkles x 3 flavours 100g dark chocolate dessicated coconut shredded coconut xantham gum packet of assorted natural food dyes
Flours
Plain GF flour Buckwheat flour potato flour spelt flour rice flour brown rice flour coconut flour psyllium husks GF breadcrumbs
Sugar
3 x bags icing sugar dark brown sugar brown sugar caster sugar golden caster sugar Big jar Stevia Big bag Xylitol
Rice & Beans
Briyani Rice blend 1.5 bags sushi rice 2 jars homemade dry falafel mix wild rice brown rice basmati rice yellow split peas red lentils brown lentils puy lentils soup mix dry chic peas sea salt Quinoa quinoa flakes Big jar of salt for playdough.
Spices: bottles and packets
Mixed spice garam masala cumin x 2 bottles and 1 packet ginger x 1 bottle and 1 packet Ground cardamom ground coriander tarragon cinnamon thyme ground cloves x 2 bottles Sumac chili flakes Whole cloves x one bottle and 1 pack saffron threads mustard powder Cinnamon sticks poppy seeds Cardamom pods peppercorns tumeric star anise sesame seeds Chicken stock liquid 1 litre vegetable stock liquid 1 litre powder vegetable stock Herbamare Trocomare white pepper curry powder Korma mix
Oils, Vinegars, Sauces
Rice wine vinegar white wine vinegar Apple Cider vinegar balsamic vinegar red wine vinegar Vegetable oil macadamia oil grapeseed oil peanut oil rice bran oil rosewater orange flower water pomegranate molasses sushi seasoning GF soy sauce GF worcestershire sauce GF green tomato pickle Tomato paste.
Phew! That’s a lot! Then again, I do cook a lot. I am coeliac so need to have a variety of flours AND I like knowing I’ve got a cupboard full of food! Is that a safety mechanism? A slight hoarder mentality? Maybe. Regardless, I’m looking forward to getting in there and seeing what I can come up with for my meal plan. What would you make? I’ll share mine next week!
Are you doing the challenge? Start by taking before photos of your pantry. Then organise and de-clutter your stock, writing down exactly what you have. What’s your list like? Then it’s time to put your thinking caps on and start meal planning.
We’ll have more information on #mamabakeLeanLarder coming soon!
