Whitney turned me onto the concept of the Stocked Kitchen before I ever set eyes on it. She told me that it’s a cookbook with a set grocery list and once you buy all the stuff you can make any of 300 recipes. So clever!
I totally admire the authors’ obsession with preparedness and list-making. Also great that the ones bossing me around are one curly redhead and one straight-headed brunette. I feel like you can really trust a pair of gals with a problem to solve.
Once Whit received the cookbook, she was somewhat disheartened that there were so many meat dishes, but that did not sway me. Bring it on.
When I received mine — they sent her three, so prepared! — I was bummed by the over-reliance on canned goods, but still I wanted to give it a true run. Rookie Dad Alec and I discussed waiting until Winter to test the book so we could continue to enjoy the fruits from the Farmers’ Market in the short-term.
Whatever.
Did I tell you that the cookbook includes a magnetized tear-off shopping list with spaces for checking off what you need? I couldn’t help myself.
$294 later I was stocked up. I bought canned foods that I had never even considered like (organic) mushrooms, crab meat, artichokes and still others that I had not seen since childhood like mandarin oranges and pears. Ready set go!
True to my fears, the canned foods were heavy and overwhelming. In fact, they sat on my counter-top for 2 full days before I undid and redid all my cabinets armed only with a sense of purpose and my label-maker.
The counter in my kitchen for two days
Because this was the first week of our experiment, I had some other food to purge eat before we could fully embrace the new system. I bought all the food and didn’t do a meal plan, confident in my ability to pull together any meal at any time.
This week, we ate:
- Monday: from my own stash: Zachary’s pizza and Brussels sprouts
- Tuesday: Chicken Fajitas (a little too heavy on the cumin, but I think that was user error that added 2T rather than 2t)
- Wednesday: Italian Stew (with penne and sausage) and toast because I didn’t think to defrost the bread dough in time.
- Thursday: from the stock: Asian Vinaigrette Coleslaw; from my own supply: frittata with real mushrooms and bacon, toast.
- Friday: date night, no cooking.
- Saturday: from the stock: Flank Steak, Glazed Carrots, and Chocolate Peppermint Bars (good, but too minty); from my own supply: Israeli couscous, Swiss chard, and pomegranate seeds.
Over the course of the week, we used up a few of the foods (of course) but I expect tomorrow’s shopping trip to be much much (much much) cheaper. I’m going to buy a few of my SK staples, a few lunchbox and breakfast favorites, and then see how the week goes.
This time next week, I may opt for more of a meal plan using the system so I don’t get stuck with heavy whipping cream and cream cheese (or pounds and pounds of coleslaw mix) if I’m not going to use them.
Speaking of getting dinner on the table…tomorrow, we’re starting a recipe series of fun, fresh, easy recipes for rookie moms by our friend Karen from off the (meat)hook. In the meantime, I’ll continue on for a month with my stocked kitchen and let you know how it goes!
I love this idea! I have actually done this myself, with family favorites, and I still end up with extra stuff that I usually have to throw out because it went bad. Still not sure how that happens. lol. Next month, I think I’m going to get back onto my meal plans, and see how much I can spend. Any tips you learn would be greatly appreciated!
Good luck with your experiment!
I can not tell you how jealous I am that your stock has Zachary’s in it. Living in NC is the right place for me and my family but one of the top things I miss from living in SF is Zachary’s!
I definitely want to hear more about how this goes! I’m with you though, and am trying to avoid using canned foods because of the BPA. I don’t know if I could resist a good list and meal plan though…
@LauraC, I have to tell you that I was embarrassed to mention my “buy two pizzas every time I go to Zachary’s habit” but I’m relieved you approve.
I love the concept of this book, but like you I wouldn’t be too thrilled at over-reliance on canned goods. I have finally gotten out of the habit of buying and using cans on a regular basis, which really helps with reducing our BPA and sodium intake.
Were most of the canned goods things you could replicate yourself using other methods or were the cans things like Campell’s Soup? I tend to roast and freeze tomatoes now instead of buying them in cans. I get frozen corn instead of canned. I buy artichokes in glass, not in cans. I buy dried beans instead of canned beans.
[...] Sunday: leftovers from last week’s experiment. [...]
[...] links: Stocked Kitchen experiment, week one Stocked Kitchen experiment, week two Stocked Kitchen book on Amazon [...]
[...] mention: Heather receives a cookbook for review, and dedicates tens of hours, hundreds of dollars and three or four posts to evaluating it within [...]