the world at table

When you have these ingredients, you can make anything and everything without getting bored.

One of the tricks to keeping a simple but well-stocked pantry is to have the items that you can make more than one dish with and not feel the least bit bored (or at least less bored.) When I cook, I usually pick one ingredient to center the meal around. Usually it is a basic starch or protein and then I add vegetables. The rest of it is just flair and decoration. But having these baic ingredients on hand is essential. I have recently booked a week-long trip later on this month, and I do not want to go grocery shopping right before. My refrigerator is the barest it has ever been, but guess what? I’m still managing to pull off some pretty spectacular and healthy meals. It is all a matter of strategy and a willingness to be creative. Here are my top eight basic ingredients that can help create limitless dishes in your kitchen.

1. Rice - As any ethnic group around the world can say, rice is a mainstay of the international culinary diet. Asians, Hispanics, Europeans, Africans, and even Americans rely on this product to form the base of many dishes. Just off the top of my head: risotto, paella, rice and beans, sushi, curries, sweet rice, rice pudding, lentil soup. You can hit every major culinary area with this ingredient. There as many types of rice and can be bought in bulk. As long as it is kept in a dark place and sealed tight, it can last as long as you need it. Change up the type of rice every so often to keep it even more interesting.

2. Pasta or Noodles- Like rice, pasta can be cooked in more ways than just pouring tomato sauce on top. Not forgetting that there is almost an endless list of way to make pasta sauce, the noodles can be manipulated to make other creations as well. Many Asian cuisines require noodles to make dishes such as pad thai. Filled pasta, such a tortellini or ravioli, can be stuffed with many different types of fillings to create savory or sweet dishes. Long pasta can be crushed into small pieces that can be added in soups. Just pick the shape you need and let your imagination run wild.

3. Chicken – Ah, the chicken. The basic American meat. So important that we have chicken farms that grow hens the size of turkeys. Though it sounds like a feat of God, beware of the brands you buy. Buy organic or free-range when you can as the growth hormones are zero or at least very low. I’ve heard many people suggest to buy the whole chicken rather than the parts as you can do more with it. It is a great idea, as you can make chicken stock from the leftovers and chop up the parts as you like it. But I rarely have the time to do that, so I do not mind buying a pack of chicken breasts or chicken thighs when I need them. There is no sense in giving suggestions on how to cook chicken. There are websites dedicated to the art itself, such as this one.

4. Potatoes - Another basic starch and a better one than most. Potatoes can be chopped, sliced, mashed, fried, and boiled. It thickens soups and casseroles while making a great side dish to any meat. Idaho potatoes are rough and sturdy and are best used for soups or fries. Red Potatoes are smaller and more fragile, beautiful when they are boiled or made into a salad. New or fingerling potatoes are the most delicate and delicious. All of these last quite a long time as long as they are kept in a dark place and tightly sealed.

5. Lettuce - I can’t tell you how many times my mother sent me out to the store a half hour before dinner to pick up a head of lettuce. I’ve been trained to believe that a meal is not complete unless there are vegetables available. And lettuce is the easiest one to prepare. Wash, rip, and then add oil, vinegar, salt, and pepper. Instant side dish that refreshes you and helps you digest. Many heads of lettuce need to be bought within two days of use, otherwise they wilt and then…well, who wants to eat that. Red-leaf lettuce needs to be eaten right away, green-leaf lasts a bit longer, and romaine even longer. Iceberg lettuce has absolutely no nuritional value and therefore has no use. Add it to a sandwich if you need a crunch. But other than that, I do not see a reason why I should waste my money on it. You can always indulge on a mixed bag of tangy arugula or bitter endive to accompany your meal.

6. Eggs - I’ve written a post about this before. You can check it out here. Eggs not only provide protein, but can be added to many dishes as well as showcased by itself. Eggs can be found in dishes such as egg drop soup, eggs benedict, hardboiled in salads, and in all cakes, cookies, and sweets. They are relatively cheap and can last up to a month or so. S simple trick to check to see if they are still good. When you spin them on their side and they wobble and slow down, they are still ok to use. If it spins really fast, or you see or smell anything else afoul, trash and remove them right away.

7. Pitas – Forget sliced bread. Pitas are much more versatile. You can stuff them with anything and make a sandwich that holds up better than any sliced bread I know. It can absorb oil without getting too soggy. If anyone has ever been to a country in Eastern Europe or the Middle East, pitas are found in many street food. Probably the most popular, the Greek gyro is the epitome of pita use. You can stuff it with hummus, meat, or vegetables and add anything you want. Thinner pitas or flat beards can be rolled up to form burritos that serve the same function. You can rip it up and add it to soup. Baked or fried, pita slices can be added to salads or paired with a savory dip, such as babaganoush.

8. Frozen vegetables – Last, but not least, are frozen vegetables. A single cook’s best friend. They come in many varities and sizes. It cuts time and can last almost forever. The vegetables taste as sweet as the fresh ones and cost a lot less. Some of the vegetables I buy frozen are peas, corn, broccoli florets, and string beans. It is so hard to find good string beans in the produce aisle. And they spoil so quickly! Buying frozen definitely makes my life much easier.