Phytopia® Pantry
- the
Phytopia® Cookbook
Stock
your pantry and refrigerator with these items and dinner prep
is a breeze. Find out how restaurants get those
flavors we go back for time and again.
In
Pantry and Fridge |
Anchovy
paste |
Asian
fish sauce |
Beans,
canned: black |
Bulgur |
Capers |
Chicken
broth, nonfat and
reduced-sodium
|
Couscous |
Garlic |
Ginger |
Horseradish |
Kitchen
Bouquet |
Mustards:
Creole, Dijon
|
Nonstick
cooking spray:
butter &
olive oil flavors
|
Nuts:
almonds, pine nuts,
walnuts and pecans
|
Oils:
canola, walnut, Sesame
and other nut oils.
|
Olive
oil: extra virgin, and
flavored, if desired.
|
Rice:
brown (regular or parboiled), basmati
or jasmine |
Sesame
seeds |
Sherry,
cream |
Tofu:
light, firm and extra firm |
Tomatoes,
canned |
Tomato
juice or V-8 |
Vermouth |
Vinegars:
red wine, Balsamic, rice and sherry
wine |
Worcestershire
sauce |
The Spicerack
|
Allspice |
Basil |
Bay
Leaves
|
Cardamom,
ground |
Cayenne
pepper |
Chili
powder |
Cinnamon |
Cloves,
whole and ground |
Cumin,
whole and ground |
Fennel
seed |
Ginger,
ground |
Mustard,
whole seeds and dry |
Nutmeg |
Oregano |
Peppercorns:
white, black and pink |
Red
pepper flakes |
Rosemary |
Tarragon |
Turmeric |
Thyme |
In
the Freezer
|
Apple
juice concentrate
|
Grape
juice concentrate
|
Orange
juice concentrate |
|
