Welcome to my cooking while quarantined blog

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Preparing my pantry and freezer

It’s February 27th and I’m making a shopping list for shelf-stable foods that I can pick up in NYC for the coming months. News of the corona virus has just started to come out, and I always wanted a food blog, so here we go.

Thoughts so far:

Produce
- Pumpkin/Butternut squash – basically immortal as long as you don’t make a jack o’ lantern
- Ginger root – definitely
- Dried limes – so good as a tea or in stews (also known as limu omani)
- Dried mushrooms – also basically immortal
- Dried chiles – act as the base for a lot of chilis, sauces, etc. I try to keep a few ancho, morillo, and pasilla chiles in my pantry.
- a variety of dried fruits for stews (apricots, cranberries, apple, etc – not just for trail mix!)
- Beans:
  - chickpeas
  - kidney beans
  - fava beans if I can find them – these can basically be a meal.
  - lentils
Carbohydrates
- noodles
- ramen
- rice
- weird nut flour? rice flour is nice, but I only ever use a tiny bit
Protein
- silken tofu – basically immortal and can be used like eggs
- soy milk
- bouillon cubes
- bones – perfect for broth
- frozen fish – most fish we buy in the store was frozen anyway. I’ve recently gotten into fish and have a lot of easy recipes
- ground beef/chicken/turkey – very versatile, lasts a month when frozen
Jarred/Bottled foods
- Peanut butter
- Sauerkraut to prevent scurvy
- Lemon juice
- Chinese preserved vegetables – really change the game with stir-fries, fried rice, stews, etc
- Crushed tomatoes

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