Food Topic: 'Frig & Freezer Basics
Home Up Contact Us Cooking Skills Recipe Index


Last week’s show was about the basic herbs and spices to have on hand in the kitchen to be prepared for any recipe that you may want to make. Today, I want to continue along the same vein of thinking with refrigerator and freezer basics needed to have available on a regular basis:


  • Baking soda- keep an open box/container in the ‘frig and freezer to keep away smells (it really works!)

  • Bread- keep crusts in freezer until you have enough to make croutons, strata or bread crumbs

  • Butter/margarine- I choose butter and use sparingly due to the hydrogenated fats in margarine

  • Eggs- make your own egg substitute- use 1 whole egg and 4 egg whites, whisk together

  • Cheese- cheddar, cream, parmesan (can grate and freeze block cheeses for later use)

  • Coffee- I list here because keeping in the ‘frig or freezer keeps it freshest

  • Horseradish- great served with beef roasts, on sandwiches and the classic cocktail sauce

  • Jam/jelly- for sandwiches, ice cream topping, or add to plain, no fat yogurt for less sugar (and less cost) than commercially manufactured fruited yogurt

  • Juice- fresh or frozen concentrate- orange juice, apple juice

  • Ketchup- a versatile condiment used in BBQ sauce, meatloaf, cocktail sauce, sweet and sour sauce

  • Lemon/lime ade- for a quick last minute beverage that is better for you than pop

  • Maple syrup- pricey, but the flavor is incomparable to corn syrup-based syrups on the market

  • Meats- watch the flyers for sales and stock up, better yet (and better for you) order from a local farmer by the side or quarter

  • Milk- in my house we have whole, 1% and organic

  • Mustard- whole grain mustard has the best flavor for cooking

  • Mayo- low fat/no fat can be substituted in most recipes

  • Olives- a good fat for you snack, sliced into Ethnic dishes, added to a relish tray

  • Peanut butter- recommend natural (no hydrogenated fats), will separate if un-refrigerated

  • Pickles- a quick, no fat snack, sliced on hamburgers, added to a relish tray

  • Produce- fresh- fruits- lemons (far superior in flavor than the bottled juice), seasonal (ie. winter- oranges,
                                          spring- strawberries, summer- melons, fall- apples)
                    -fresh-vegetables- carrots, celery, cucumbers, onions, lettuce (choice, though head has little nutritional value),
                                                    fresh garlic (chop and store in olive oil)
                   -frozen-fruit- especially blueberries for pancakes and muffins
                   -frozen- vegetables- don’t recommend canned- all the vitamins are drained out with the liquid in the can              

  • Salad dressing- at least a vinaigrette- can also use as a quick marinade for meat and chicken

  • Sour cream- low fat/no fat can be substituted in most recipes

  • Worcestershire sauce- a basic ingredient in many sauces, marinades and dips

  • Yogurt- plain, no fat- great to add to dips (substitute half the mayo/cream cheese w/yogurt- the calories won’t be missed!),
     marinades, salad dressings, breakfast smoothies, homemade fruited yogurt (great as a fresh fruit dip)

  • Other items you may randomly need: buttermilk, cabbage, chocolate syrup, half and half, heavy cream, pesto, pickle relish, scallions, peppers- sweet and hot, tofu, tortilla shells- flour and corn, yeast- dry active



Questions or Comments:  Contact Webmaster
Copyright 2006