Stocking the Pantry
In general, most all of my recipes call for ingredients that are readily available, but occasionally you’ll come across something that has to be bought in a specialty store, such as an Asian, Middle Eastern, or health food market. In those instances I have alerted you and indicated where the item is to be found. But there are certain ingredients that I use frequently which you will want to have on hand when you want to make a healthy recipe from DrWeil.com. So let’s stock the pantry before we begin.
Toasted-sesame oil and olive oil are essential for sautéing and adding flavor and texture to a dish. Grape seed oil and walnut oil are optional but good to have for salad dressings and for sautéing, particularly grape seed because of its high smoke threshold. Note that we always call for toasted-sesame oil, which is the Asian variety but it is readily available these days in supermarkets. Store oils in a cool, dark place and don’t buy more than you can use up in a month or so.
Rice and Grains
Nuts and Seeds
Herbs and Aromatics
Dried basil loses a lot of its character but when combined with seasonings as in a Cajun mixture, it is acceptable. Keep your fresh herbs in tightly sealed jars in a cool, dark place, preferably the refrigerator. Dried herbs do not have to be refrigerated. Replace them when they lose their bloom (your nose is your best guide); if they’ve lost their aroma, throw them out.
Cinnamon, ginger, cloves, nutmeg, and allspice:
Onions and Garlic
- Tags: Cooking & Cookware