Some pantry, freezer and refrigerator ingredients are essential to have on hand. They can make food basic, extravagant, or even last-minute. Here's a short list of my personal favorites.
If you've ever read my blog, you know Greek yogurt is a must-have in our household. I must use it least once a day. I enjoy it with a sprinkle of cinnamon, a drizzle of honey, and a handful of blueberries. I also use it in cooking and baking — I add it to mashed potatoes, hummus, muffins, breads and cupcakes. I also use it as a replacement condiment for sour cream and mayonnaise.
I find many uses for organic fire-roasted tomatoes — first and foremost being my homemade salsa. We also use this type of canned tomato for Spanish dishes. We love the smokey flavor.
Although I prefer to simmer my own dry beans, there are many instances when the canned variety is far more convenient. I most frequently use garbanzos (chick peas) in homemade hummus. Both canned garbanzos and black beans are great to have on hand for a last-minute chili. Additionally, I love adding canned black beans to homemade guacamole — not only do they boost the nutritional value of the dip, they double the amount of guacamole.
Another "cheater" ingredient we always have in our freezer: frozen cubes of basil, cilantro, and ginger. I use frozen basil for quickie pesto, salad dressing, and pasta. When we don't have fresh cilantro on hand, I use the frozen variety for salsa, and just about any Mexican, Spanish, or Indian dish. I am obsessive about ginger. I add it to smoothies, muffins, cookies, and cakes.
While fresh-squeezed is best, I keep bottled lemon and lime juice on hand for many drinks and dishes from hummus and salsa to salad dressings and sauces. We enjoy lemon and or lime juice in a variety of mixed drinks as well — gin and tonics, dark n' stormies and of course sangria.
I call these my pizza all-stars. My homemade pizza crust is at its simplest: unbleached bread flour, extra virgin olive oil, active dry yeast, sea salt, and warm water. I sometimes add some whole wheat bread flour, as well.
When our little one was really little I preferred to make homemade baby food. Now I stash jars of organic varieties for use in my muffin making. It began with banana baby food — which I use when making muffins for our son, who cannot stand anything "lumpy" in his foods. Then I started to use carrot baby food to save the time of manually grating carrots for muffins and cakes (now I use the grater attachment on our food processor). From there I just experimented.
I can't help being in love with mango ginger chutney. I love most varieties — both spicy and sweet. It's delicious with Indian food, especially on naan bread, and it's fantastic with a cheese platter. For a real treat, try it on top of goat gouda or brie.
I love quinoa! Maybe it's mostly because I enjoy saying the word "KEEN-wa." But I do enjoy this high-protein grain as a light yet hearty side dish and also in many types of salads. I especially love using it in salads with red beets since it makes the grain turn a lovely shade of pink.
Oh bacon. I've already dedicated an entire post to as ode to bacon, but of course it tops my list.
Agave nectar and honey are great alternative sources of sweeteners. Not only is honey is a good way to sweeten baked goods (and chai lattes!) — local honey also helps with seasonal allergies. I honestly have not experimented with using agave for too much baking, and I am not ashamed to admit that in our house it is most frequently used in my husband's notorious sangria.
I've already mentioned my love of lattes, but this happy bunch I call my latte all-stars. Dark sumatra is hands-down our favorite roast. And I always have Tazo chai tea — both decaffeinated and full strength — on hand for chai lattes. I also brew decaffeinated chai with plenty of honey when anyone in the house has a sore throat or head cold.
As long as I am mentioning lattes, I should include baking cocoa on my list of favorites. I use it for hot cocoa, mochas and in baking and chocolate frosting. I like that it is slightly bitter and does not have added sweeteners or dairy.
And while I am on the topic of sweet things, I cannot help it, I must have at least a tiny piece of chocolate most days! Generally we prefer the dark variety in our house, but somehow that beautiful triangular bar of nougaty milk chocolate goodness known as Toblerone always makes its way into someone's stocking at Christmas time.
If you've ever read my blog, you know Greek yogurt is a must-have in our household. I must use it least once a day. I enjoy it with a sprinkle of cinnamon, a drizzle of honey, and a handful of blueberries. I also use it in cooking and baking — I add it to mashed potatoes, hummus, muffins, breads and cupcakes. I also use it as a replacement condiment for sour cream and mayonnaise. 
I find many uses for organic fire-roasted tomatoes — first and foremost being my homemade salsa. We also use this type of canned tomato for Spanish dishes. We love the smokey flavor.
Another "cheater" ingredient we always have in our freezer: frozen cubes of basil, cilantro, and ginger. I use frozen basil for quickie pesto, salad dressing, and pasta. When we don't have fresh cilantro on hand, I use the frozen variety for salsa, and just about any Mexican, Spanish, or Indian dish. I am obsessive about ginger. I add it to smoothies, muffins, cookies, and cakes.
When our little one was really little I preferred to make homemade baby food. Now I stash jars of organic varieties for use in my muffin making. It began with banana baby food — which I use when making muffins for our son, who cannot stand anything "lumpy" in his foods. Then I started to use carrot baby food to save the time of manually grating carrots for muffins and cakes (now I use the grater attachment on our food processor). From there I just experimented.
I can't help being in love with mango ginger chutney. I love most varieties — both spicy and sweet. It's delicious with Indian food, especially on naan bread, and it's fantastic with a cheese platter. For a real treat, try it on top of goat gouda or brie. 
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