Top 10 Kitchen Must Haves

Every cook can think of a few items that are absolutely essential in their kitchen. There is nothing worse than being in the midst of a culinary masterpiece only to discover you're missing a crucial tool. Most of the items on my list are things I started out with or grew up using, a few I acquired as I learned more about cooking and what I preferred (my kitchen scale and shears, for example). Honestly, there are countless items I would not enjoy cooking without, like parchment paper, or the pepper grinder I foraged from a thrift shop in high school after seeing one on a cooking show. But this list is my top ten- not my top 20:


1. Good, solid knives- There is nothing more disappointing than cooking with dull, bending knives. I once cooked in a kitchen where the knives were so thin and weak that the blade curved sideways as I cut through a tomato. Trying to cut carrots was terrible. Needless to say the girl hated to cook. So much time and frustration can be saved by having a great knife set in the kitchen. You don't need an expensive 12 piece set- an 8 inch chef's knife, paring knife and a serrated bread knife should suffice. Add extra pieces as needed.


2. Pots and Pans- This one is a little tricky because everyone has their own preference on what kind are the best. I bought a non-stick set nearly 7 years ago that are still going strong. In my opinion spending a little bit extra to get a sturdy set is what matters. Choose a set that has good handles, heavy bottoms for more even cooking, and tightly fitting lids. Then you can start buying more specialty pans as needed.


3. Scale (one that measures both grams and ounces)- This is one of my most used gadgets in the kitchen. Not only does it save clean up (I pour some ingredients straight from the bag or bottle), but I also know its an accurate measurement. Sticky ingredients like honey or peanut butter are so much easier to deal with! I write down measurements on the recipe as I cook, so that many of my recipes allow me to pour the ingredients right into a bowl and have little, if no extra clean up. Talk about a time saver.


4. Measuring spoons and cups- If you have a good scale you won't need these as often, but it's important to make sure you buy a set that has an accurate measurement. Novelty spoons and cups are not always spot on, which in cooking might not be a big deal, but in baking is crucial.


5. Thermometer- A good thermometer is handy for just about everything. Use it to test if your bread is baked in the middle, your meat is ready to eat, or whether your carmel needs a few more minutes.


6. Glass mixing bowls- Mixing bowls are great, and it's nice to have a few different kinds, but in my opinion glass mixing bowls take the cake. Since glass is non-reactive you don't need to worry about it effecting the flavor of whatever you're preparing or absorbing oils that will destroy your egg whites. I love bowls that have a rubber bottom so they grip the counter while you stir. This is especially handy when you need both your hands free.


7. Vegetable peeler- A good vegetable peeler is a mult-tasker. You can use it to grate decorative peels of chocolate, thin wide shavings of parmesan cheese, or remove thick peels off carrots and apples. Make sure you buy one with a comfortable handle and sharp blade as there is nothing more annoying than a vegetable peeler that skips over an apple peel or can't cut through a tough vegetable skin.


8. Flat wooden bamboo spatula/spoon- In high school I found one of these in a thrift store's kitchen section. I'd never seen a flat wooden spatula before and it quickly became my favorite kitchen utensil. It broke up hamburger like a champ, flipped pancakes, mixed cookie dough, and didn't warp like other wooden spoons. I carried it with me through every college move, leaving behind mixing bowls and can openers, but never forgetting my bamboo spatula. Needless to say I was excited when they started showing up everywhere. This is an absolute MUST.


9. Blender- From purees to pie fillings, a great blender can save serious time in the kitchen. I use my Vita-mix for just about everything- homemade peanut butter, making powdered sugar, salad dressings, pureeing soups, and everything in between.


10. Kitchen Shears- Last but definitely NOT least. I absolutely couldn't live without my kitchen shears. They make cleaning meat, opening thick packaging, and cutting up candy manageable. I can't imagine preparing my chicken without them.


Recipe Box- This one isn't totally essential, but super handy. I am guilty of stashing recipes folded away in cook books or tucked inside drawers, but it's nice to have a set place to hold your recipes. It saves searching like mad for that lost recipe Aunt Agnes gave you for her famous lemon icebox pie.

Did I miss something? What are some of your kitchen must haves?

Dieting and Dining

For the last 6 weeks I've been following Weight Watchers in hopes of shedding nearly 30 pounds of "marital bliss." Impressive right? 30 pounds in 6 years is not a good thing! Usually I fall off the wagon at week 4, but this time is different. I think the trick has been finding new recipes (or modifying old ones) that keep me excited and still allow me to eat. Anyone who knows me knows I LOVE to eat.

When I start getting that why me attitude, or I start looking to graze all day on easy treats, I know I'm approaching a battle with sticking to the plan. One little bag of skittles turns into four pieces of pizza and suddenly I've consumed a whole tray of brownies to boot. At that point I start making excuses for myself and 3 weeks later I've gained back all that hard won weight loss.

This time I've branched out of my "safe diet foods" (i.e.- the boring but easy staples) and started to have fun reinventing recipes and finding healthy new dinner options. I think I'm going to start posting them because I know I'm not the only one who wants to eat healthy, if not lose a little weight.

Tonight we had:
Butternut Squash Soup and a Chopped Salad with apples, red onions, cinnamon almonds, feta cheese and raspberry vinaigrette. I topped the soup and salad with homemade garlic croutons.

The whole meal had about 8 points (I get 23 a day) which leaves me with some points for fudge cookies and milk! Yippie! Ok, and some fruit... If I'd left out the croutons- which were super yummy but unnecessary- I could have saved 3 points, making the whole meal a total of 5-ish points. Not too shabby.

Butternut Squash Soup:
(I halved this recipe, and counted the soup for about 2 points, but it might have been 3...) (=

2 tsp. olive oil
1 onion, chopped medium
3 pounds butternut squash, peeled, seeded and cut into 1 1/2" chunks.
6 cups chicken broth
1/2-1 tsp. dried thyme
generous pinch nutmeg
1/2 c. cream or half and half (I used land-o-lakes fat free half and half)

Add olive oil and onion to large pot. Cook until softened, about 5 minutes. Stir in squash, broth, thyme and nutmeg. Bring to a simmer and cook until squash is tender, 20-25 minutes.
Puree soup (in batches if necessary) in a blender until smooth.
Return soup to the pot. Stir in cream/ half and half. Bring to a brief simmer then remove from heat. If the soup seems too thick, thin with some chicken broth. Season with salt and pepper and additional nutmeg if desired.

*serves 4.

Cutting up a butternut squash:

Step 1: chop top and bottom off of squash.


Step 2: peel thick skin off with a vegetable peeler.


Step 3: scoop out seeds and feel grateful you don't have to do a pumpkin.


Step 4: Chop into smaller chunks.




Chopped Salad:


1 head of romaine lettuce, washed and chopped into bite sized pieces.
1 apple diced into small chunks
Red onions, sliced very thinly
Feta cheese (preferably very old and from the back of your fridge like mine) (=
Cinnamon almond slivers (place almond slices or slivers into a nonstick pan, sprinkle with sugar (2 tsp per 1/4 c. nuts) and a shake of cinnamon and stir continually on the stove until the sugar melts and the almonds become slightly toasted. Careful not to burn almonds or yourself- those suckers get hot. Spread on a plate until cooled.)
raspberry vinaigrette (I made mine from scratch but wasn't all that impressed with the recipe I followed.)

Lay out salad, add toppings as desired.

Croutons:


3 cups bread slices (I used homemade rustic bread from another night that I sliced into 1" by 1/2" thick chunks.) Stale old bread would probably be awesome.
1 tbsp. olive oil
1 garlic clove, minced fine
1/4 tsp. salt

Bake at 350 degrees for 20-25 minutes on a cookie sheet until browned and crispy. Breath deeply into husbands face to maximize garlic breath. Enjoy a night of uninterrupted sleep. (=

Flourless Chocolate Fudge Cookies

I've recently discovered that indulgent eating doesn't have to kill your good intentions. These super rich, chewy chocolate cookies are no exception.

For the last 2 weeks Jarom and I have been on quite the baking kick. After discovering King Arthur Flour's website, which has an amazing assortment of recipes on it, I found this awesome little recipe for Flourless Fudge Cookies. It's like the little black dress of chocolate cookies. Guiltless, delicious, never out of style.

Since last week I have made them twice, I like them so much. (disclaimer: I'm on Weight Watchers and your taste buds change when you don't eat as many treats, but I think these cookies are winners anytime.)

I followed the recipe minus the expresso powder, which I didn't have, and replaced it with ground Roma (like Pero or Postum, it's a coffee substitute). The first time I made them I didn't add it, but I think it rounds out the chocolate flavor to have it in there. I also cooked the cookies for 9-10 minutes instead of the 8 it called for since 8 minutes was a little undercooked. Make sure to bake on parchment paper. If you don't have any you can grease a cookie sheet, but I wouldn't recommend it.

Flourless Fudge Cookies

2 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
1 cup cocoa powder, Dutch-process (European-style) preferred
3 large egg whites
2 teaspoons vanilla extract*
*For gluten-free cookies, be sure to use gluten-free extract.

Directions
1) Preheat the oven to 350°F. Line two cookie sheets with parchment paper.

2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.

3) Drop the “dough” onto the prepared baking sheets in balls of about 1-1 ½ tablespoons.

It should look like this. Not really balls but sturdy puddles of chocolate heaven. (=

4) Bake the cookies for 8-10 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.

5) Remove the cookies from the oven, and allow them to cool right on the pan.

6) Yield: 24 medium (2") cookies.

For all you weight watchers fans- 1 cookie= 1 point! Or about 55 calories, no fat and 1 gram of fiber. Yeay!

Our Little Farm

One of the most enjoyable parts of living in Riverside with Jarom's family is that they have a gigantic back yard with room for a garden. This year Kim and I planted all kinds of veggies and I thought I'd take a few pictures of the ones I'm most excited about.

It's really no wonder that countless stories take place in gardens or borrow elements of nature to convert a simple story into a masterpiece. They really are miraculous. I am constantly amazed when seemingly overnight a zucchini goes from just a fiery blossom to a squash. How does the water, sunshine, and soil make something so vital to our lives? Even knowing the science of it doesn't make it less majestic.

Our favorite stories borrow from gardens, where as children we held our breath as Peter rabbit narrowly escapes Farmer McGregor after munching in his garden all day, or dreamed of riding in a splendid carriage fashioned out of a pumpkin, it's curling tendrils providing the wheels. How many of your peeked among the flowers and wondered if a tiny girl could really emerge from the petals like Thumbelina? I know I did.

Walking along the boxes of continually changing plants I find myself in awe and I wanted to share some pictures. Oh how I love summer gardens.

Holy Hot Tamales!

Last night after cooking for about 8 hours, I was going to start this post like so:

What is better than homemade tamales? How about the kind you buy from a store that take 30 minutes to steam and save you 7 1/2 hours of your life? Disclaimer: They only took so long because I will dilly dallying along and wasn't really trying to speed things along, or multitasking)

However, after eating one of the tamales I had to admit that the homemade ones won hands down (even on my first attempt). They even looked cute, like little presents.

This mother's day I decided to make these for my mom-in-law Kim as her present. I also made a "Tres Leches" cake (that she'd been craving) as well, but forgot to take the picture with the strawberries and whipped cream. So I'll post the picture tomorrow. However, here are the recipes for everything in the mean time. If you have a hankering for a back ache and a lost day I DEFINITELY recommend these! So yummy!

Green Chili Chicken Tamales

Filling
1 8-ounce package dried corn husks
1 pound tomatillos, husked, rinsed

4 3-inch-long serrano chiles, stemmed, chopped

4 large garlic cloves, chopped

1 1/2 tablespoons olive oil

2 cups low-salt chicken broth

4 cups (packed) coarsely shredded cooked chicken (about 1 pound) 

2/3 cup chopped fresh cilantro

Dough

1 1/3 cups lard or solid vegetable shortening

1 1/2 teaspoons salt (omit if masa mixture contains salt) 

1 1/2 teaspoons baking powder (omit if masa mixture contains baking powder) 

4 cups freshly ground masa dough for tamales (34 to 36 ounces), or make masa dough with 31/2 cups masa harina (corn tortilla mix; about 17 ounces) mixed with
2 cups (about) low-salt chicken broth (I used a more, like ½ cup at least)

For filling:
Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.

Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool.

Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt.

Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)

For dough: 

Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy.

Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften. (You know it’s ready when the consistency is a bit thicker than creamy peanut butter and a small ball of it will float in a glass of cold water.)

Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. (It helps to spread the masa dough by putting a scoop in the center and than using a soft slightly moist corn husk to flatten it down, this sticks less than doing it with your hands.)

Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.

Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 40 minutes.)


Mexican Rice

2 cups long grain rice
1 tbsp vegetable oil
½-1 cup diced onion
1 diced ripe tomato
4 cups chicken broth
3 “knorr tomate” bouillon cubes

At medium-high heat, warm up oil. Add rice and brown stirring constantly for about 3 minutes. Add diced onions and brown rice for about 5 more minutes, or until rice browns. Add tomatoes and fry with rice and onions for about 2 minutes. Warm up chicken broth and pour in. Add bouillon cubes and stir. Heat until it boils. Cover with lid and lower heat to low. Cook for 15 minutes or until water/broth is absorbed.


Tres Leches Cake

Cake:
6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract

Cream topping: 

1 14-ounce can evaporated milk 

1 14-ounce can sweetened condensed milk 

1 cup heavy cream

To make the cake:
Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.

To make the cream topping:
In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
Remove the cake from the oven and while still warm, poke holes 1" apart into the cake. Pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight. 


Jamaican Jerk Chicken

This pizza is da-bomb! I love a kick in my food and this pizza definitely had it. I cheat and buy the frozen pizza dough balls from Sam's club. You can ask for them at the food counter and they will give you a box of 20 for like 15 bucks or something. It's worth it because they make good bread sticks, pizza and calzones. You just thaw them, and shape them however you want. Anyhow, Just thought I'd post this recipe. It was definitely a winner.

Jamaican Jerk Chicken

Jerk Chicken Pieces

1/2 pound boneless, skinless chicken breast tenders 

1 teaspoon olive oil 

2 teaspoons jerk seasoning

1/2 teaspoon cayenne pepper

Caribbean Sauce

1/2 tablespoon cold water

1/2 teaspoon flour

1/2 cup sweet chili sauce

3/4 teaspoon jerk seasoning (McCormick)

For the Pizza

Pizza dough ( I cheat and boy the frozen dough balls from Sam’s Club... Hey it’s easier!)
Caribbean Sauce to taste (I like all of it)
1 cup mozzarella
 (or to taste)
½ each one red and yellow pepper
(stir fried in a pan until softened)
½ cup sliced yellow onions
(Stir fried in a pan until softened)
¼ cup crispy bacon 

Jerk Chicken
green scallions, chopped and sprinkled on top

To make Jerk Chicken:
In a bowl mix chicken, olive oil, jerk seasoning and cayenne pepper. Place mix onto a piping hot oiled (or Pam-ed) skillet and cook each side until browned and cooked through. Cut into medium sized chunks.

To make Caribbean Sauce:
Mix water and flour in the pan. Add sweet chili sauce and jerk seasoning to flour mixture. Cook over medium heat until thickened a bit (about 4-5 minutes), stirring often.

To make the pizza:
Pre-cook the dough on a pizza stone (or pan) for 5-7 minutes at 425 degrees until slightly cooked and holds its form.
Use a spoon to spread the Caribbean sauce to within an inch of the outer edge of the crust.
Top with mozzarella, peppers, onions, bacon and extra mozzarella if wanted.
Lightly brush (or spread with your fingers) olive oil over the crust that’s still showing so it will brown nicely.
Cook about 15 minutes or until browned and the cheese is golden in places and bubbling.
Garnish with scallions after cooking.

This makes one good sized pizza.

Peppermint Marshmallows

What's more wonderful than a big mug of hot chocolate on a cool winter (or spring!) night? I'd say about nothing, well except a hot chocolate that is over flowing with marshmallows. Marshmallows are definitely one of my favorite things. I few weeks back I watched as Paula Dean made homemade marshmallows and I knew I had to try it. Winter was over, and a warm spring was on, but for the last week we've had a bit of a cold spell and I jumped at the chance. The result was awesome. Hope you enjoy them too!

(side note: this gets your kitchen-aid mighty hot, so I wouldn't risk it unless you had a heavy duty mixer or a very strong one...)

Toasted Coconut Marshmallow (or Peppermint)

7 ounces sweetened shredded coconut, toasted
1 recipe Homemade Marshmallow batter, recipe follows
Confectioners' sugar

Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.
Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.

Homemade Marshmallows:
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

OR:
Add peppermint extract instead of vanilla and crushed peppermint candies instead of coconut, like I did.

Writing/ Indian Dishes

I have had the hardest time writing a blog lately. Most of my blogs are written about humor but what do you write about when you are not feeling so funny? In fact, more frustrated than funny. Sorry for the delay in writing, I'm sure I'll think of funny things to write about, I've experienced a few lately but I'm just not in the mood. So instead I will write about something I am very passionate about. Food!

This is a fabulous Indian food recipe that I made Jarom for Valentine's Day. Tikka Masala is our absolute favorite indian dish, along with hot chewy naan bread. When we found this recipe with a little tweaking it was exactly like the restaurant we use to visit at BYU and we were so excited it turned out the same. Please excuse the bad photography skills, the pictures look like a cheap restaurant, but since that was what I was attempting to do, it almost works. Almost.

Chicken Tikka Masala

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoon salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

2 tablespoons butter
2 cloves garlic, minced
2 jalapeno peppers, finely chopped
4 teaspoons ground cumin
4 teaspoons paprika
2 teaspoons tikka masala spice mix
½ teaspoon salt
1 (15 ounce) can tomato sauce
2 cups heavy cream
1/2 cup chopped fresh cilantro


In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoon salt. Stir in chicken, cover, and refrigerate for at least 1 hour.

Preheat a grill for high heat or an oven to 450 degrees.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. Or put chicken on skewers propped over a casserole dish in a 450 degree oven.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapenos for 1 minute. Season with 4 teaspoons cumin, paprika, and ½ tsp salt. Stir in tomato sauce, cream and cilantro. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter.




Naan

1 (.25 ounce) package active dry yeast
1 cup warm water
¼ cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
½ tsp baking soda
3- 3 1/2 cups bread flour
¼ cup butter, melted

In a large bowl, dissolve yeast in warm water, with one tbsp. of the sugar. Let stand about 10 minutes, until frothy.

Stir in remaining sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.

Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill or skillet. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned.

Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.