Hi, and welcome EARLIER!
You don't say what your kitchen already has ... but I will offer the things that I make frequent use of, in case you don't have or would like to try.
First, I love my scale. I couldn't manage portion control without that. It's amazing to find out what an ounce of something is. My scale is a postal scale and has a "tare" feature, which means you can put a container on its weight table and hit "tare" and it zeroes the value so that whatever you put on it thereafter is ONLY the weight of the food. And it measures in ounces, grams or pounds. It's great.
The next things are good sets of measuring devices. I like Pyrex™ glassware because I also use it to microwave in, or to pour off hot liquids, and they don't shatter like other types might.
A great set of knives is critical when you're doing a lot of home cooking - and don't forget a quality sharpener. Dull knives are dangerous. Keep yours sharp!
I love my slow cooker/crockpot. Not only does it help me create healthy foods, it saves me so much time and energy! I use it a lot. Mine is a rectangular variety (Rival™?) that has a heating plate that the pot sits on top of. The rectangular shape makes it easy to use for roasts and whole chickens. The pot can be used in the oven too, and goes in the d/w like any other pot.
I have a set of "camping" or "travelling" cookware that nests. The handles are removable. No part of any of the set can't be used either on the stovetop or in the oven. There's a steamer insert that is great for veggies. I use these all the time. I believe the maker for my set is Cusinart, but I wouldn't put money on that bet.
I have a couple of cast iron skillets that are very dear to me. They're beautifully seasoned and give me a sense of "connection" with my family, because they've been handed down through several generations. I care for them like children, and they give me great service.
I also have one of those countertop rotisserie cookers. It makes amazing roasts - even small turkeys - and the roasts are always juicy and crispy since the fat bastes them the whole time they're cooking. It has fish and veggie baskets that I use less frequently, but they're still nice options.
As for food stock ... that depends on what type of nutritional plan you're following. I keep a lot of my favorite spices - and I buy them in the smallest quantity I can find, since they will lose their flavor if you keep them around too long. The ones I favor are: tarragon, chervil, parsley, garlic powder, minced onion, a variety of onion powder (I believe it's made by McCormick™) that has little bits of parsley or something green in it, chives, cinnamon, pie spice, cumin, paprika, ground red pepper, mixed peppercorns in a grinder, sea salt in a grinder, kosher salt, rotisserie chicken seasoning, ginger, Bragg's™ kelp seasoning (no, it's not fishy!), anise, sesame seeds, thyme, sage, savory, celery weed ... I can't remember what else. I like some refrigerated minced and/or roasted garlic bits in oil too. I admit to soy sauce, but I believe there's a version which isn't straight soy - the name Bragg's™ Liquid Aminos comes to mind. Nutritional yeast, also.
I keep lots of coconut oil for cooking. Depending on whether you like the flavor or not, you'll have to sample several brands for those which have no, mild, or strong coconut flavor. Mine is very mildly coconut. It sometimes "competes" with some foods, so when I get more I may get some with no coconut flavor. I also have (pastured) ghee, extra light olive oil for making mayo and sauces and dressings, and a small bottle of sesame oil. I still have some regular EVOO in there, but I don't use it much anymore. It's not well suited to cooking, despite it being quoted in a lot of recipes.
I keep a couple types of liquors I use regularly. My favorite is Riesling. I also use a fair amount of sherry, especially in marinades. I use some brandy and rum, but only occasionally, so I buy those in very small containers. I'm not a red wine aficionado, so there's none of that in the pantry. I have several vinegars: cider, red wine, and balsamic. I also have a black Chinese vinegar that was recommended for some purpose that I haven't used yet.
I guiltily admit to a small cannister of Wondra™ flour for thickening some sauces. I think arrowroot is probably just as useful, and doubtless "better" than the wheat-base. I just still had it and am going to use it up rather than throw it out. It's likely to take a while though, because it's very fine and I only use tiny amounts.
I use Splenda™ when I use any sweetener. I don't like the aftertaste of stevia, and the Splenda™ is recommended by my endocrinologist (who recommends it for all his diabetic patients as well as others like me who aren't diabetic). I can taste no difference between Splenda™ and "real" sugar. I don't use much of it, even so. I do have a very small container of natural honey that gets put to use occasionally in tea.
I love nut butters - I have several varieties, except for peanut anything, naturally. There's always some variety of nut butter in progress in my pantry! Right now I think it's almond. yum
In my refrigerator you'll find almond or coconut milk, pastured butter and whole milk (you can actually see the butterfat floating in there! mmmm), heavy cream, cheese, lots of eggs, bacon, and whatever fresh veggies and (small amounts of) fruit I've found on my weekly or biweekly foray to the local independent grocer. Mushrooms are a favorite. I love them so much I'll eat them sometimes as an entree just by themselves! I love most of the Laughing Cow cheeses, and have a couple of those in there most all the time. Lots of salad fixins and dip veggies. I make some homemade spinach or herb dip, and the "white" sauce you get at Japanese teppan yaki houses. That's great stuff for nearly anything: veggies, poultry, fish, I even like it on beef.
An important supportive feature is lots of storage containers! I have quart and gallon zipper bags, and plenty of disposable storage boxes and jars. I make a lot of homemade things because I know exactly what's in them, and it's really frustrating to get a lovely big pot of homemade soup and realize at the last moment I have nowhere to put it! argh! I put many things in those bags too, once it's cooled, and freeze them flat in the freezer. It takes a little space at first (while it's freezing), but it's really simple to store that way and I can have little cooking marathons where I make lots of things I can just take out and rewarm quickly when I don't have time for making whole meals. And while we're on the topic of homemade and supportive elements, it helps to have a good set of potholders! Bathroom hand towels only go so far! lol
My dry goods also include coconut flour, almond flour, golden flaxseed meal, and some ground nut meal I use as "breading" for oven bakes. I also like to use crushed pork rinds for breading. It has the nice "crisp" without breaking the diet with typical breadings. You can get the BBQ flavor for a nice change, too.
And now this has turned into a real epistle, so I'm going to stop and give somebody else an opportunity to make some suggestions too! I'm interested to hear those other suggestions. Who knows ... I may be missing some crucial element!
Welcome again - and good luck stocking your kitchen!
...the problem with people these days is
they've forgotten we're really just animals ...
We did not create the web of life; we are but a strand in it.
We don't have souls. We ARE souls. We have bodies.
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