Jag fick just ett
mail från Leanne Ely at
SavingDinner, temat är "Stock the Pantry" där man får en massa tips om vad som är bra att ha i sitt skafferi. Så här ser hennes lista ut:
"Here’s a list of stuff I find complete indispensable:
Canned Items and Jarred Items: all manner of tomato products, diced tomatoes, whole tomatoes, spaghetti sauces, pizza sauce, tomato paste, salsas. I keep a variety of sizes
available, too.
Canned beans: black beans, pinto beans, kidney beans, garbanzo beans, whatever bean you can find that you’ll eat. It’s less expensive to use dried beans, but these are still cheap and will work in a pinch. I’m also fond of already canned baked beans, bean dips. You can doctor them with a little
bacon and some brown sugar and they taste like homemade.
Canned fish: tuna, salmon, crab, clams.
Canned fruit and vegetables: stock the ones you like and will use. I have pineapple, applesauce, mandarin oranges, pears, peaches, whole cranberries, cranberry sauce, pumpkin, corn, olives, roasted red peppers, jars of tapenade, mushrooms, artichoke hearts, pesto (tomato and basil), canned chilies, tomatillos, anchovies, capers.
Canned soups and broths, etc.: stock the ones you use. I use a lot of chicken broth (low-sodium has more flavor), beef broth, vegetable broth and bottled clam juice. Enchilada sauces (green and
red), jars of gravy (great for extending what you made).
Canned milk: sweetened condensed, evaporated—all work great in baking.
Condiments: ketchup, mustards (yellow, Dijon, whole grain), pickles (dill and sweet),
relish, mayonnaise, A-1, Worcestershire sauce, Tabasco, stir fry sauces, soy
sauce (low-sodium, if you can find), teriyaki sauce, horseradish, cocktail
sauce, Once opened, store in fridge (except soy sauce).
Oils and Vinegars: Vegetable oils of choice (I like a cold pressed safflower or sunflower oil by
Hollywood), olive oil, sesame oil for stir fry. All oil will go rancid staying out. After it is opened it has to go in the fridge, except olive oil. White and red wine vinegar, apple cider vinegar and balsamic vinegars.
Nut Butters and Jelly: Peanut butter (crunchy or creamy), almond and cashew butters, jelly, jam
and fruit spread or conserve, honey. My peanut butter needs to be refrigerated after opening. Check your label to be sure.
Herbs and Spices: To keep the price down on these spices, go to a dollar store or Wal-Mart to stock up as much as possible. You can also go to a health food store and buy everything you need
from the bulk jars. This is the best place get quality spices and be frugal at the same time, believe it or not. I’ve bought the freshest spices at the health food store for thirty-five cents each. Basil, thyme, marjoram, rosemary, dill, garlic powder, onion powder, cayenne, red pepper flakes, cumin, chili powder, paprika, oregano, ginger, dried mustard cinnamon, peppercorns for the peppermill, nutmeg and curry powder are in my spice cabinet because I USE all of them. I also use sea salt and kosher salt and have both of those in my spice cabinet. Only buy what you use.
Baking Center: sugar (white, brown, powdered), flour (white, whole wheat, other), cornmeal, pancake mix, baking powder (should be kept in fridge after opening), baking soda, salt, cornstarch, baking chocolate, cocoa, vanilla, chocolate chips, nuts, baking mixes (cake,
brownie, etc.)
Pasta and Rice and Grains: an assortment of pastas that you will use. Lasagna noodles, spaghetti noodles, ziti, rotini, fusilli, fettucine, linguine…only what you use. Boxed macaroni and cheese (try the natural white cheddar kinds). Rice—I much prefer brown, but get what you’ll use. I’ve also got
basmati, wild rice and some blends and mixes. Oats, split peas, dried beans (white beans, navy beans, black beans, pinto beans), lentils, barley, couscous.
Breads and Cereals: whatever you use. Bread should go in the freezer if it doesn’t get used up right away. Tortillas should be stored in the fridge—I prefer whole wheat (without transfats) tortillas for burritos and corn tortillas for tacos and fajitas.
Potatoes and Onions: Russets, Red Rose potatoes, sweet potatoes, butternut squash (or other whole squash in season, except summer squashes which need refrigeration) brown onions, red onions. Keep potatoes away from the light or they turn green. Also, don’t store potatoes next
to apples. Apples give off a gas that causes potatoes to sprout.
Miscellaneous Pantry Items: coffee, assorted teas, hot cocoa, etc. (From SavingDinner.com)"
Jag gillar Leannes lista men skulle vilja ha en lite mer "svensk" variant, när jag
googlade på basskafferi så dök det mest upp tips för folk som ska flytta hemifrån och plugga, mer basic än dessa listor finns väl inte...
Tasteline ger följande tips - Bra och billigt till basskafferiet:
Lök, vitlök
Morötter
Broccoli
Majs
Potatis
Krossade tomater
Bönor, linser
Rapsolja
Örtkryddor
Chili, curry, saffran, paprikapulver, spiskummin, peppar och örtkryddor
Buljong
Köttfärs, max 10% fett
Kyckling, hel eller klubbor
Fryst sej
Fullkornspasta
Bulgur
Råris
Havregryn till gröt
Honung
Te
Torkad frukt
Som sagt, väldigt basic. Jag ska forska mer i detta då jag och min man troligtvis kommer att få leva enkelt till våren, han ska plugga... vi älskar mat och det ska bli en kul utmaning att leva gott och billigt. Alla tips är välkomna!
Till sist: en bra blogg för den som har en liten budget är
"Mat på liten budget". Den ska jag spana in det är helt klart!!!
