Foodie Basics Essentials
As I shared in The Quarterlifer’s Companion:
These are ingredients and tools that every new cook should have in their kitchen.

The basics:

•    Eggs
•    Lower Fat Unsalted Butter (in sticks)
•    Olive Oil (Use the Good stuff)
•    Milk (I love half and half for those last minute touches)
•    Flour
•    Salt/Pepper/Seasonings
•    Bread Crumbs (I prefer the seasoned Italian bread crumbs and Panko as well)

•    Fresh Vegetables (including your favorite salad mix-bagged are more expensive but easier, baby carrots, celery, onions, garlic, cucumbers, potatoes)

•    Frozen Vegetables (pick your favorites-chopped spinach, cauliflower, peas, brussel sprouts
•    Fresh Fruit (once again pick your favorites - mangoes, bananas, grapes, lemons for cooking). Pick what’s in season, otherwise go for the frozen to save more $$$
•    Frozen fruit (blackberries, raspberries, blueberries)
•    Canned vegetables (Veg-All or other canned veggie mix of carrots, potatoes and peas), both canned stewed and whole tomatoes (get lower sodium if you can) – these come in handy for soups and chili
•    Your favorite tomato sauce (my favorite-Classico or Barilla brands) or homemade tomato  sauce. My special recipe can be found on the site!
•    Lean Ground Beef (for freezer)
•    Low Fat Italian Chicken Sausage (will need 1 link per meal, per person)
•    Canned Tuna in water
•    Frozen tilapia or fresh fish from your local grocer
•    Cartons of chicken/vegetable broth (lower sodium)

Pastas (gnocchi or raviolis fresh from your favorite Italian market or grocery store) for your   freezer
•    Dried pastas (wheat if preferred)

Additional items personalized for my taste buds:

•    Canned artichokes
•    Black pitted kalamata olives
•    Capers
•    Feta Cheese
•    Block of parmesan  (keep those rinds too, great to add to broth for soups and long simmer                   sauces)
•    Fresh rosemary, basil, Italian parsley
•    Low cal Teriyaki sauce
•    Low Fat Peanut Butter
•    Low Sodium Soy Sauce
•    Red crushed chili pepper (dried)
•    Kosher Salt
•    My own favorite spices (Italian seasoning, Cayenne pepper, Herbs de Provence, Old Bay                 Seasoning) 
•   Condiments (Dijon mustard, ketchup, Worcestershire sauce, Refrigerated Fresh horseradish,       raspberry and apricot preserves or your favorites)


•    A sharp chef’s knife/cutting board (my preference is good quality such as Wusthof or Henkels)
•    Non-stick pan/cast iron pan (preferably already worn in; check out parents’ cupboard or                grandma’s and also check out local garage/estate sales)/larger pots for pastas/soups, etc.  Also         check out kitchen supply stores for the less expensive options but high quality versions!
•    Grill Pan for stove if you don’t have a grill
•    Nonstick Baking sheets/cookie sheets 
•    Aluminum foil
•    Ziploc bags
•    Tupperware
•    Plastic Spatula
•    Wooden Spoon
•    Nonstick Tongs