Pantry Inventory . . . Part I

Moving from the freezer to the pantry inventory. My dream house would have a huge walk in pantry. My current kitchen cabinets are so few that my pantry spills into the dining room. No way to take everything out at once, so I will start with the one shelf containing the bulk of the staples.

Empty it looks like this:

Pantry Shelf Empty

The contents moved up to the counter:

Pantry Shelf Contents

Whole Peeled Tomatoes (28 oz.—2 regular, 1 plum)
Crushed Tomatoes (28 oz.)
Diced Tomatoes (15 oz.—2 regular, 2 petite)
Prego tomato sauce (24 oz—1 chunky garden, 1 tomato basil)
tomato paste (6 oz.)
chicken noodle soup
tomato soup (2)
tuna in olive oil (5 oz.)
black beans (15 oz.—3 cans)
garbanzo beans (15 oz.)
tahini (16 oz.)
refried beans (15 oz.)
diced green chiles (4 oz.—2)
coconut milk (14 oz.—3 cans; 5.6 oz.—1 can)
sweetened condensed milk (14 oz.)
evaporated milk (12 oz.)
pumpkin (15 oz.)
molasses (12 oz.)
corn syrup (reg & Lyle’s Golden)
cake flour
dark chocolate cake mix
angel food cake mix
dream whip (2 envelopes)
cocoa (dutch processed & regular)
jello (strawberry—8 serving; strawberry—4 serving, 2 boxes)
baking soda
pitted dates
tapioca mix
old fashioned oats
graham crackers
brown sugar
powdered sugar
candied ginger (4 oz., 3 containers)
lemon peel
orange peel

Since I wrote down this list and took the pictures, I’ve used the chicken noodle soup, a can of diced green chiles, and today I made chai mix with the sweetened condensed milk.

When I put all the stuff back on the shelf (under the counter) it looks like:

Pantry Shelf

Next: Dry Goods in the Dining Room, Liquid Staples, Flours in the Frig

Freezer Inventory

In the process of throwing a bunch of stuff into my pot of chicken stock, I ended up cleaning out the freezer and taking inventory.  After discarding some REALLY old stuff (e.g., two veggie burgers from pre-2008; pesto from 2005 🙂  here’s what’s left in the freezer part of my refrigerator (I keep saying I’ll get a freezer chest for the basement, but after seeing this list, I’m not sure that’s a good idea).

Ratatouille (1 qt)
Posole (1 qt)
Chicken or turkey stock (1 qt)
Crushed tomatoes (1 cup)
Ground Beef (1 lb)
burger buns (7)
Chicken Breast (1 large)
hot dogs (2) and buns (2)
Pork & Vegetable Pot Stickers (1 large bag)
butter (2 lbs)
8 grain cereal, dry (2-3 cups)
Good Grains Pancake Mix (2 batches)
Thai basil cubes
thai chile peppers
mini corn (half a can, drained and frozen)
lime leaves
jalapeños (canned, chopped, frozen)
chipotle in adobo sauce
curry paste (green and red)
lemon grass
red enchilada sauce
pesto (3 qt bags)
pearl onions (1/2 bag)
baked eggplant (2 qt bags)
corn (1/3 bag)
broccoli (1/2 bag)
peas (1-2 cups)
green beans (blanched) (2 cups)
rhubarb (2 bags: one chopped, one whole)
raspberries (4 bags)
cranberries (2 bags)
cranberry sauce (2 cups)
peaches (2 bags of questionable vintage)
mangos (1 bag of questionable vintage)
strawberries (2-1/2 cups)
1 kit-kat bar
2 Luna bars
3 ice packs
3 trays of ice cubes


Now on to the pantry . . . then time to work on using this stuff !!

So what’s the most interesting thing in your freezer?

Update November 30, 2010: For those non-believers out there, here are some pics . . . I’ve now added 4 quarts of chicken stock, 2 pounds of butter, and some Jimmy Dean sausage (click on the pic to see larger image):

Freezer Inventory Main


Freezer Inventory Door

Cranberry Fruit Conserve

Getting ready to make this for Thanksgiving next week.  Of course had to dig around to find the recipe.  So I’m breaking my rule about not posting other people’s recipes unless I have adapted them myself.  This way I’ll always be able to find this now perennial favorite!

Cranberry Fruit Conserve

from Ina Garten, Barefoot Contessa, Food Network

Prep Time: 15 min
Cook Time: 20 min
Serves: 4 cups

1 (12-ounce) bag of fresh cranberries, cleaned
1-3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

NOTE from Lucinda: I don’t use as much sugar as the recipe calls for; I usually keep it to just a little over 1 cup. But if you want the sauce to get more solid when it chills, I think you need to use the amount of sugar listed above . . . . I also sometimes leave out the nuts. Yummy either way.