Menu planning from the pantry

 

I’ve spoken about menu planning before, offering various ways to menu plan but just lately I opted not to do it. I’ve menu planned off and on over the years and, up until now, always preferred to think about what I was eating the night before or on the day. But, for the last 14 months I’ve had so much on my mind. I’m finding it best if I can empty my mind of thoughts by writing them down and not worrying about them until I need to. Menu planning has now become one of them. 

Years and years ago, I took part in a “Secret Santa” and my partner made this gorgeous menu planning kit for me. A clipboard covered in this delightful Michael Miller fabric and filled with heaps of blank menu planning pages and laminated pantry and freezer inventory pages.

Before I get into in ‘full swing’ I really need to get rid of what I already have on hand. So, instead of going through recipe books to organise my weekly menu plan, I did a quick inventory of my pantry, freezer and fridge (just a really 5 minute quick one) using the my newly created ‘inventory’ sheets and planned my menu from that. As I used up an ingredient, I wiped it clean from the inventory. This will be used to add ingredients as I buy them and assist with planning my menu this coming weekend.

You’ll always find these ingredients in my pantry so that will never change. I had the freezer stocked with cooked rice and pasta so that also dictated what I would be eating this week. I just thought of the protein, the vegetables and/or carb. I added in breakfasts and lunch too. Most of the recipes are in my Recipes list above. Oh, and the shopping I did yesterday included some butter, cheese, milk, fruit for lunches and 1 capsicum is all I needed for my weekly shop. I’m hoping doing this will free up some space in this old brain of mine.

What's in my pantry?

You’d think with me being the only one that uses my pantry, that it would be spotless and always tidy? Nah! I get in such a hurry sometimes. Instead of taking the time to put things back in their place. It gets a little messy and needs a good clean out, like it does now.  Also, my pantry is located in a couple cupboards, both next to each other. The previous owners of our house certainly didn’t think too carefully when it came to designing their kitchen. Maybe they didn’t cook too much. Anyway, I just make do with the space I have and am forever looking for an ideal solution, other than knocking the whole thing out. I always have the biggest case of ‘pantry envy’ when I see lovely pantries. One day my friends, one day.

Pasta packets and other packet goods not decanted in a jar

 

My baking supplies – things like sprinkles, cupcake papers, essences and colours, some nuts, chocolate etc

 

Sauces, spreads, oils, salt & pepper, drink powders etc

What I do love about my pantry ‘area’ is that it’s only an arm’s length from the stove, sink and bench space. I usually do the ‘kitchen shuffle’ when I’m cooking. Just don’t get in my way or else you’ll get trodden on.

A (very old, rare, clean & tidy) picture of my kitchen

This picture was taken when we had our house on the market about 3 years ago. (Notice the microwave baby bottle steriliser behind the white kitchen kettle. A long time ago.) It’s very rarely as tidy as this now that the children are older. There’s no dishwasher so dishes are always on the sink, either waiting to be washed or put away. The pantry cupboards are just to the left of the refrigerator.

 

The Ingredients in my Pantry

In my previous post, Run your kitchen like a restaurant, I mentioned that I have the same ingredients in my pantry, fridge and freezer at all times and my seasonal fruit and vegetables depict what I choose to cook for baking and my main meals. Below are my basic pantry lists and what I use those products for. I occasionally add special ‘one off’ purchases just to mix things up a bit. For example, marscapone, ricotta, olives, a special Asian green or an Indian spice like Panch Phoron (India’s answer to a 5 spice powder). This also allows a little more scope to my menu planning.

Pantry List

Freezer List

Fridge List

Herbs & Spices List

These lists are what I’ve got at the moment and you’ll probably find they differ only slightly from summer to winter. Summer time is the season for more salads and lighter meals and winter time brings more stews, puddings and heavier dishes. Having these lists up to date or, knowing that you have these same things on hand all the time, you’ll be able to whip up a meal in no time, even when you think you don’t have any ingredients.

If you have any questions about what I might use a certain ingredient for or any other questions, please don’t hestitate to ask.  I’d also love to know what’s lurking in your pantry.