Kitchen Staples and Storage

We have a poorly insulated house, just a few blocks from the Mississippi River. So we have more than our fair share of bug and critter issues. We’ve recently taken steps to improve our storage of some of our staples, now that we know what they are.

The picture above includes our two new large bins (with blue trim) for our two biggest dry staples — red and brown rice. The smaller tubs will hold our smaller stashes of dry quinoa, dry lentils, and a player to be named later.

(You can also see the edges of our extensive spice collection on the right side of the photo. When eating low-fat is a priority, spices often became critical ingredients. Our most commonly used are: garlic, paprika, cayenne, nutmeg, cloves, basil, cumin, ginger, curry powder, and of course, black pepper and salt).

We buy many of our beans canned; beans like chickpeas, red and black beans all work very well canned, rinsed and drained. But lentils we get dry.

What are your staples? What do you always keep in the house, or wish you always did? How do you store it?

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One comment on “Kitchen Staples and Storage
  1. Bailey says:

    I’ve got to start getting organized in the kitchen and cooking more. Eating out is killing my budget, I’m mostly dissatisfied with both the quality and the substance of what I’m putting in my body, and Olee really needs to keep losing weight in hopes of getting her blood sugar under control without medication (along with generally feeling better, looking better, etc.). I’m going to try out a couple of the recipes you have on here, as well as some other sites.

    Just wanted to give you a virtual poke and let you know that this blog isn’t forgotten! :)

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