INGREDIENTS

• pantry
  • dried pasta
  • diced tomatoes
  • dried and canned beans
    • kidney beans
    • great northern beans
    • pintos
    • lima beans
    • split peas
    • black beans
    • garbanzo beans
  • dried fruit
  • dried herbs/spices
    • oregano
    • thyme
    • sage
    • ginger
    • cinnamon
    • rosemary
    • cumin
    • chili powder
  • vegetable broth
  • olive oil: pure & extra-virgin
  • all-purpose flour
  • sugar -- white & brown
  • cocoa powder
  • baking soda
  • baking powder
  • kosher & sea salt
  • peppercorns in a grinder
• refrigerator
  • garlic
  • ginger
  • eggs
  • milk (almond or soy)
  • cheese
  • citrus fruit
  • bell peppers
  • sun-dried tomatoes
  • unsalted butter
• freezer
  • sliced fruit and berries

EQUIPMENT

• bare bones
  • five to seven quart pot with lid -- no plastic handles
  • ten or twelve inch skillet or saute pan with lid
  • nine by thirteen inch baking pan or casserole dish
  • set of dry measuring cups
  • set of measuring spoons
  • large mixing bowl
  • pot holder or kitchen towel
  • heatproof spoon in wood, silicone, or metal
  • sharp eight to ten inch knife
  • cutting board in wood or composite plastic
  • can opener -- with bottle opener
• next step
  • muffin pan
  • kitchen timer -- one that times more than one recipe
  • strainer
  • two cup liquid measuring cup
  • two quart casserole dish
  • ten inch pie plate
  • serrated knife
  • paring knife or vegetable peeler
  • additional cutting boards
  • rolling pin
  • whisk
  • meat thermometer
  • oven thermometer
  • cheese grater
• everything but the kitchen sink
  • food processor
  • blender
  • citrus juicer
  • pastry brush
  • zester
  • coffee grinder