I’m an avid TFD reader and appreciate its real talk on all things financial from the perspective of largely young female professionals, but I have to politely disagree with their latest grocery store shopping list. I’m 100% on board with their promotion of home cooking and items, like salad dressing, to easily make from scratch, but brownie mix and flowers don’t strike me as kitchen essentials.
Between my cooking school shifts and traveling for work, my need to grocery shop is at a bare minimum these days. But for some of the meals that I do have the chance to make at home, I present to you the eleven items I almost always have on hand in my kitchen:
- Olive oil
- Baking soda
- Baking powder
- Sourdough starter
- Cheese (any kind)
- Leafy green
- Bread or tortillas
These are my go-to fast food dishes that I can create easily at home:
- Kale, egg and cheese burrito
- Biscuits made with yogurt
- Sourdough pizza
- Sourdough pancakes
- Grilled cheese
With some combination of eggs, sourdough starter, flour, yogurt, salt, and olive oil (or butter) I can make a bread/dough base, be it pancakes, crepes, biscuits, pizza dough, or bread. The cheese and greens that I theoretically have on hand make the perfect crepe filling or pizza topping, and don’t forget a fried egg in that burrito or on a piece of fresh bread (open-faced egg and cheese sandwiches are basically the perfect breakfast, lunch OR dinner) for a much-needed serving of protein.
Why are biscuits so satisfying?
Grilled cheese, of course.
Sourdough pancakes. I think some of these may be in my near future come Saturday morning…
Move over, NYC pizza joints. My sourdough pizza may be giving you a run for your money.
My follow up post on sourdough starters is incredibly overdue but it is most definitely forthcoming. Look how bubbly and happy my little lactobacilli are!
The round-up basically shuffles between a combination of bread, eggs and cheese, which admittedly isn’t the most well-rounded diet there can be. Of course, I get my fruits and vegetables from the farmers market, grocery store, or cooking school fridge (hey, if it’s otherwise going to be thrown away…) and that varies so much week to week, and seasonally (as it should!), that I don’t want to make any broad statements about the perishables I have on hand. The ingredients and meals above show how I combine basic items for ease and efficiency. I think of these as easy filler meals in between more time-intensive cooking or eating out adventures, especially if I have 30 minutes to cook, sit down to eat, and wash dishes in between work and, say, choir practice, or babysitting, or happy hour. And with all due respect to The Financial Diet, I’d say these ingredients and dishes are a little healthier, more versatile, and more essential than brownie mix and flowers. 🙂