kareina

conuly asked what other people keep in their pantry, and, having typed up a rather long list, decided that it could be repeated, and expanded a bit here as a stand-alone post.

grains
A variety of grains for cooking with including rice (usually several different varieties), oats, barely, quinoa, millet, teff, plus cous cous and a few store-bought pastas for emergencies (normally I just make my own pasta dough from flour and eggs).

Several rolled grains for mixing into muesli, including: oats, rye, spelt, quinoa

flour
Lots of types of flour for baking with including: almond (probably my all time favourite flour, and one that features in my favourite quick snack: microwave pudding in a cup, made with almondmeal, some other flour, water, and butter, but never any sugar), wheat, all of the above grains, plus rye, and a few other gluten free flours (for when friends who need gluten free come to visit)

nuts/seeds
Lots of nuts and seeds, including: almonds, walnuts, peanuts, cashews, pistachios, sunflower seeds, flax seeds, pumpkin seeds

canned
(in actual metal cans): artichoke, corn, bamboo shoots, water chestnuts

(in cardboard boxes): crushed tomatoes, a variety of beans

(in glass jars): tomato sauce, tomato paste, potatoes (for emergencies)

dried
(store bought): raisins, cranberries, blueberries, mango, figs, dates
(home grown): nettles, black currants, red currants

frozen

home baked bread rolls, naan, Swedish oven pancake (so that I am never more than 30 seconds away from hot fresh bread, but am not tempted to eat too much at once)

a variety of home-baked cake, cookies, or bars (ready to serve for "Fika" if anyone drops by, or to nibble on myself now and then if there isn't any company)

Store bought frozen raspberries, blue berries, cherries, mango, etc. ready to add to my muesli for breakfast or bake with, or just eat as is. Also home-grown black currants, red currants, and strawberries, plus lingon berries from David's parent's property

Store bought frozen veg ready to toss into a soup pot at a moment's notice

individual serving sized frozen things ready to take to work for lunches, including things like spaghetti sauce, green (spinach etc.) sauce (yay for silicon muffin cups for freezing them), pasties, lasagne, Swedish oven pancake, and home made soup

frozen moose and reindeer for those rare occasions it seems like a good idea to cook with meat

spare butter and cream for cooking and baking

refrigerator
In the fridge I pretty much always have:

home made jam (with little to no sugar, depending on the berry, so I don't make much at once to keep it from going bad before I eat it), butter, cheese, apples, oranges, pears, potatoes, carrots, yoghurt, eggs, peanut butter and tahini (both for baking), rennet (for cheese making)

other

a variety of sugars for baking (these tend to last a very long time, as even when baking deserts I tend to use way less sugar than such recipes typically call for), including white sugar, brown sugar, powdered sugar, and honey

we also have a variety of herbal teas and black tea and instant coffee for guests

a couple of types of cooking oil for when my dairy-intolerant friend visits

and a very full and well stocked spice cabinet.