Dried fruits, nuts, and seedsĭried fruits and nuts are two of my all-time favorite snacks. I don't do any fermenting myself, but I do usually make a few jars of peach preserves and strawberry rhubarb jam in the summer, storing them away to get us through the winter. You'll also find some fermented vegetables like sauerkraut, pickles, banana peppers, and kimchi, and jars of jam and honey. In our kitchen, you'll most often find green chilies, a couple cans of beans, roasted red pepper, olives, artichokes, diced tomatoes, crushed tomatoes, a few tins of tuna and sardines, and a jar of capers. Add some ground beef and a chopped onion, or omit the beef and use dried onion flakes for a delicious meal made entirely with pantry items. The canned goods you keep in your pantry depend entirely on what you plan to cook with them and how much space you have, but you can create entire meals with these long shelf life foods.įor example, this taco soup recipe with ranch dressing is made almost entirely with canned beans and veggies and seasoning packets. I almost always have long grain white rice like basmati or jasmine rice, brown rice, and wild rice in my kitchen. But we love all kinds of beans and cooking beans from dried is more economical and more delicious than canned beans. Most of the time you'll find a bag of chickpeas, white beans, and black beans in our kitchen. Red lentil dal, red lentil soup, and sausage and lentil soup are three of our favorite meals to make with them.ĭried beans. We pretty much always have a bag of red lentils and a bag of green lentils in our kitchen. In addition, I love to make this homemade maple almond granola and these giant oatmeal raisin cookies are one of our favorite treats. We eat oatmeal for breakfast at least once or twice a week and sometimes more often than that. I especially love to add farro to salads. Farro is a chewy, slightly nutty tasting wheat grain that, like quinoa, is a complete protein making it a fantastic substitute for animal proteins that must be refrigerated or frozen. I use it to make this vegan couscous salad at least a couple of times a month and couscous bowls with butternut squash and sausage throughout the fall and winter.įarro. There are several different kinds of couscous but my favorite is Israeli couscous (pearl couscous) so that's what you'll usually find in our kitchen. Two of my favorite things to make with quinoa are quinoa stuffed acorn squash and rosemary braised steak tips over quinoa.Ĭouscous. Quinoa is a super versatile, and nutrition packed whole grain that I find totally delicious. Here's what you'll almost always find in there: We have an entire drawer in our small RV kitchen just for grains and legumes. The pantry staples you'll always find in my kitchen Grains and legumes Recipes that primarily include pantry ingredients.Safety and storage information for long shelf-life foods.The pantry staples you'll always find in my kitchen.Save space and money with long shelf life foods. What I’m saying is that I’ve learned a thing or two about how to incorporate long shelf-life foods into our diet as a way to save refrigerator space and extend the amount of time between supermarket runs. I love my tiny kitchen and getting to travel year-round to beautiful places is a dream come true. This, mind you, should not be read as a complaint. But, it’s one of the smallest residential refrigerators you can buy and we are often parked for weeks in remote locations far away from supermarkets. My husband and I live, work, and travel full-time in our RV and are fortunate to have a residential refrigerator in our tiny kitchen. One thing that most campers, RVers, and tiny house owners have in common is limited space for fresh food that must be stored in a refrigerator or cooler.
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