Kitchen Essentials

Whether you're a gourmet chef, or a basic grilled cheese kind of guy/gal, I'm sure there are a few things that you just have to have in your kitchen. What is it? Red wine vinegar? Mushrooms?* Ketchup?

*About mushrooms: Don't mention them to my husband. Don't show him a picture. And, whatever you do, don't make him anything with mushrooms in it. I promise you, you will not find another person on this planet that detests mushrooms as much as he does. Case in point: he won't even order a dish from a restaurant if it's supposed to have mushrooms in it. He tells servers he's allergic to them. And he won't kiss me for hours after I eat a mushroom...

Here are the things that I *always* have in my pantry-slash-fridge. Always.

1. Olive Oil

This is a no-brainer. I fully believe that your kitchen isn't functional without olive oil. I have four different types of olive oil at the moment. I guess that means my kitchen is super functional. Along with the basic EVOO, my favorite oil that I use regularly is We Olive's garlic olive oil.

When you use this stuff, there is no need to add any more garlic. It adds so much flavor to your dish and makes everything smell delicious and garlic-ky, just the way I like it.

2. White Rice

What can I say? I'm asian. White rice is it's own food group for us. I remember growing up and eating at my grandparent's house. My grandpa would {and still does} make rice with everything. Meatloaf? Check. Hamburgers? Check. Fresh crab legs and barbequed steak? Check.

3. Soy Sauce

I feel like this can share the explanation above.

4. Brown Sugar

I've only recently discovered the joys of brown sugar, but now I realize how amazing that adding a little to your vegetables and sauces can taste. My favorite? Sauteeing carrots with butter and brown sugar.

5. Canned Tomatoes

I probably use canned tomatoes in two out of every five dishes I make: pasta, stuffed peppers, chilli...you get the picture.

6. Black Beans

My grandfather is Filipino and my grandmother is Puerto Rican/Cuban. I ate black beans and rice before I ate baby food. And now, when I'm hungry but don't feel like being gourmet, sometimes I'll make a pot of white rice and a can of black beans. Then I'll add scrambled eggs. It's wonderful, I promise.

Oh, and a tip for making black beans: just used canned beans and add some olive oil, garlic, and a little onion. It makes them taste a thousand times better.

7. Trader Joe's Spaghetti {Tomato Basil} Sauce

Unless I can find a different brand for cheaper, this is the only kind of sauce I'll use. It's a great base for adding meat {I prefer ground turkey or Italian sausage} or in lasagna. And it's pretty inexpensive {$1.79, I think}.

8. Dried Basil

I tried to get a fresh basil plant once. I killed it. So I use dried basil instead, and I use it in pretty much everything. It's no doubt my favorite herb. But I used it in meatloaf once. Yeah, don't do that...

So, I want to know: what are your essential ingredients? And what do you think about mine? And are you going to try rice and beans and eggs any time soon? {That's okay...I didn't think you would anyway}

Thanks lovelies, for listening!

xoxo,