While we all have our own ideas about our must-have kitchen gadgets and items, we can all agree on certain items every kitchen can’t do without Some are simple tools, others require a bit of power but they are all needed and useful. Here are my must have kitchen items.

1. Wooden spoon - So simple, yet so handy. Wooden spoons stir without scratching. Whether used for stirring drinks or a delicate sauce, there’s one in every kitchen I know.
2. A good set of knives - Dull cheap knives won’t do when it comes to kitchen prep. We have a set of Henkels chef knives, which we love. A good, sharp set of knives is essential for every cook.
3. Whisk - No, you’re not stirring, you’re whisking. A whisk can froth up scrambled eggs or mix up a batch of pancake batter. It combines your ingredients for a smooth, lump free end result.
4. Pots and pans - Everyone argues over what is best. Copper, cast iron, Teflon. We have some of each we use for different things. For instance, we use our no sticks for eggs and the cast iron for frying fish (outside on the back deck, thank you very much.).  We can get into tips for choosing pots and pans at another time, but it should be noted you get what you pay for.  When it comes to your cooking vessels, you don’t necessarily want to go cheap. Do some research to find out the best product for your needs.
5. Stand mixer - I used to use a hand mixer until my mother gave me a professional quality stand mixer for Christmas a few years ago. I will never go back! Not only could I see the difference in my batters and bakes, but I could taste the difference. All my baked goods came out fluffier and more flavorful. Granted, a good stand mixer will cost you a pretty penny, but it’s more than worth it.
6. Spatulas - A good set of spatulas are necessary for mixing, scrambling, folding and scraping. Like the wooden spoon, every home cook I know has several and none can do without.
7. Tongs - This wouldn’t have been on my list before I met my husband, but it is now. I use our tongs cooking AND serving. When I was young we used tongs for two things -spaghetti and ice cubes. Now we use them to flip items on the grill, serve meats and noodles to our guests and more.
8. Baking Pans - I have several different varieties - again something we’ll get more into detail next time. Keep in mind when baking that certain flavors stay in the pans long after washing. So I like to have pans for breads and desserts, roasting pans for meats and ceramic baking dishes for casseroles.
9. Basting Brush - Basting brushes are perfect for buttering pie crusts and pastries and marinating meats. Get one if you don’t have one - you’ll wonder what took you so long.
10. Coffee grinder - Fresh ground coffee is the best, no doubt. A coffee grinder can also be used for grating cheeses and chopping herbs.

What are your must have kitchen items?

Image via stock xchnge

My son is going to a full day camp this year for the first time, which means he’ll need to bring lunch. This is exciting for him but slightly worrisome for me as there’s no refrigerator for his lunch. I do have some of those ice packs, but they melt quickly in the hot weather. Then I remembered what my mom did - when we went to camp it was outside thus no refrigerators there  either. Mom used to take our juice, put it in a plastic canteen and freeze it over night. It would keep our food fresh and but thawed and perfectly chilled by lunch time. See mom, I really do pay attention.

Image via stock.xchnge

Recent spiking food prices have spurred a flurry of blog postings and articles about people going broke at the supermarket. One caller to a radio talk show claimed that times are so tight she can’t afford to feed her whole family. She buys food for her kids and she and her husband eat what the kids don’t finish. “But we’re middle class!” she lamented.

I have a few ideas to help with the pain. Let’s assume you’re a savvy shopper who has the basics covered. You know how to compare unit prices, you buy store brands, watch for sales, cut coupons, shop in bulk, and save your leftovers. (If you don’t do these things, I highly recommend them.) Here are a few more ideas to help you shave a few bucks off of your grocery bill. (more…)

  Last fall, we decided to plant some winter crops and see what would happen.  We weren’t dedicated or organized enough.  We had raised beds, but didn’t cover them.  We did mound up our leaves and grass around the outside of the bed to help keep it warm, but I think we needed the cover.  The only things that survived the winter were the spinach and the garlic.  The spinach languished in the bed.  Never growing a huge amount, just staying a small plant.  At the end of March, the beginning of April - Spring sprung and so did the spinach.

(more…)

I didn’t think I would be making soup this late in April but we’ve had a cold snap. I just got home from walking the dog and freezing like an icicle. Time to de-thaw with my favorite soup; I have a pot on the stove right now!

This healthy soup is made up of inexpensive, simple ingredients and relies on spices and herbs for flavor. It’s adapted from one of my favorite cookbooks and has been in my cooking repertoire for years. (more…)

A food blog doesn’t have to be all about people food, does it? (more…)

The other day after I reviewed Wholly Guacamole, a commentator named Robert suggested I use it as a sandwich spread. I don’t know why this didn’t occur to me before. I love to top my burgers with guacamole instead of ketchup or cheese, why not a sandwich?

I’m here to tell you guacamole is now my favorite condiment. In addition to topping burgers, guacamole is heaven when spread on a sandwich including fresh turkey or chicken, some tomato and even a little pepperjack cheese. I’m not much of a mayonnaise person and I’m not a big fan of mustard with chicken or turkey. From now on it’s guacamole every time.

Image: stock.xchnge

I’m all for that Sneaky Chef stuff. My 5 1/2 son can be a real challenge when it comes to getting him to eat vegetables. He loves salad, but I don’t always have fresh salad veggies on hand. My friends all cover their kids’ veggies with cheese, but my son hates melted cheese. So I’ve been getting creative. Yesterday I ran some carrots, spinach and peppers through the food processor and put it in the slow cooker along with the tomato sauce I was making for lasagna. I also grind up veggies real fine and put in meatloaf, meatballs and, once, mashed potatoes.

(more…)

My son likes to take apple slices to school for his snack but he doesn’t like opening his snack bag to find brown slices. I find that if I toss the apples in lemon juice before packing the apples will keep fresh. This works with most fruit - it keeps avocado, pears, bananas and other fruits from turning brown after they’re peeled and chopped.

The lemon won’t spoil the flavor. A little bit does the trick and you if you taste it at all it’s very faint.

Image by Cohdra via Morgue File

I’m having car problems and the roads are icy today, so I didn’t feel like going to the supermarket as previously planned. Even so, there wasn’t much food to work with in my freezer. I settled on a package of chicken wings. Now, I’m not my husband. He doesn’t mind venturing out in 18 degrees to grill up a batch of wings. I’m not that ambitious. What I decided to do was slow cook them in my crockpot.

A few months ago Buff sent me some T.J.Morgan’s Basting Sauce, and I’ve been finding some good uses for it. Today I marinated my chicken wings with the TJ. Morgan’s Teriyaki Sauce - using the Vacu-Seal to get the job done quicker - and slow cooked the wings to perfection. They’re just about falling off the bone. And Ok, I sample a couple since dinner won’t be for a while, and they’re absolutely out of this world.

T.J.Morgans touts itself as a basting sauce, but I also use it as a marinade. The Teriyaki sauce is absolutely divine. Friends, don’t be afraid to experiment in your kitchen. Sometimes the best food is born out of experimentation.