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PASTA ALLA NORCINA FLORENTINE: Molto Buona!

pasta-alla-norcina-florentine-textThe one imitation meat that really does taste like the real thing is “sausage”. (quotation marks denote fake meat.) My go-to brand is Morningstar Sausage Patties. (I’ve never actually tried any other brand since these are so good!)

So when I saw an episode of America’s Test Kitchen featuring Pasta Alla Norcina, I was pretty confident their recipe could be adapted quite well for vegetarians. And, was I right! I went one step further and added spinach – I happened to have some extra in the fridge. (Waste not, want not.)

Not only is my PASTA ALLA NORCINA FLORENTINE a tasty delight, but it can be made in about half an hour – great for busy schedules.

Note: Try and use the orecchiette pasta. The name means ‘little ears’, since that’s what they look like. They’re perfect for capturing the other ingredients in the dish, so you get everything in one bite.

PASTA ALLA NORCINA FLORENTINE – makes about 5 cups

  • 343g (12 oz) orecchiette pasta
  • 4 “sausage” patties (I use Morningstar original patties, but their spicy ones add a nice kick)
  • 227g (8 oz) mushrooms (I prefer the common white mushrooms)
  • 1 tsp salt + more for pasta water
  • 166g (3/4 cup) cream
  • 2 T olive oil
  • 2 tsp garlic, pressed
  • 1/2 tsp crushed dried rosemary
  • 1/2 tsp pepper
  • 98g (1/2 cup) white wine
  • 18g (1½ oz) (about 1 cup) fresh spinach, chopped
  • 57g 2 oz) Pecorino-Romano cheese, grated
  • 18g (1/2 cup) parsley, chopped (tip: put parsley in a cup and use kitchen shears to chop)
  • 1 T lemon juice

Cook the pasta in a large pot of boiling salted water.

As the pasta is cooking, bake the “sausage” patties per package instructions (about 15 minutes). Set aside to cool when done.

Pulse the mushrooms 10 times in the food processor. If you don’t have one, chop them very small. (Then, add “food processor” to your gift list for the holidays!)

 

In a skillet, heat oil over medium/high flame and sauté mushrooms for 7 minutes. Add in salt, garlic, rosemary, pepper, and wine. Cook until wine has evaporated. Keep an eye on it – it doesn’t take long (about 3-5 minutes).

As the mushrooms are cooking, break up the cooled sausage patties into bite-sized pieces and mix with cream in a bowl. Set aside.

When pasta is cooked, save 1½ cups of the pasta water, then drain. (FYI, pasta water is a great thickener.)

Into the mushrooms pour 3/4 cup of the pasta water, the “sausage” and cream, and spinach. Simmer 3 minutes.

Into the now empty pasta pot, combine the pasta, mushroom mixture, Pecorino-Romano, parsley, and lemon juice. Add in extra pasta water, if needed (I never need to).

 

 

 

 

 

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APPLE-POTATO FRITTATA: A Spooktacular Recipe All Year ‘Round!

halloween-frittata-text-horizontalI’ve been struggling with a post topic for Halloween – there’s only so much pumpkin one can eat. Then I came across a wonderful article by Helen Nichols – 34 Science-Backed Health Benefits Of Apples. A lightbulb went off!lightbulb-moment-croppedInspired by my new-found apple information and beautiful photos, I decided to create an apple based recipe. A memory shot out from the deep recesses of my mind of a college friend who told me she made an apple omelette because it was all she had in the fridge. She couldn’t believe how delicious it was. I was skeptical, but obviously intrigued enough to file it away in my memory-bank.

Ideas began floating around me: apples… potatoes… onion… Halloween. Finally it hit me – a frittata filled with apples, potatoes, and onions, topped with melted orange colored cheese to resemble a pumpkin.

Like most egg dishes, APPLE-POTATO FRITTATA needs to set before eating so it’s firm enough to retain its shape. This is perfect for a Halloween dinner – you can make it before the trick-or-treaters come knocking at your door, then eat it during lulls in between visits. It doesn’t need to be piping hot to enjoy.

Note:  Make sure your skillet is oven-proof. The ideal pan for this recipe is cast-iron.

Additional Note:  I leave the apples and potato unpeeled for added nutrients and fibre.

APPLE-POTATO FRITTATA – makes 4-5 servings

  • 1 cup onions, chopped
  • 1 lb Yukon potato, UNpeeled
  • 1 lb apples (I prefer Golden Delicious), UNpeeled
  • 6 T olive oil, divided
  • 1½ tsp salt, divided
  • 1/4 tsp pepper
  • 1 tsp dried dill
  • 8 eggs
  • 1/4 cup sour cream
  • 8 oz orange colored cheese (I used Colby Longhorn), shredded

Into a medium sized mixing bowl put 4 T olive oil, 1 tsp salt, and the pepper. Add in onions. Slice the potato in half, then cut each half in half in the same direction. Thinly slice each quarter in the opposite direction. Stir into onions, mixing well.

Heat 1 T olive oil in cast iron 10″ skillet over medium/high flame. Pour in onion mixture. Press down with a spatula, making an even layer. Cover pan with lid. Set timer for 15 minutes. Stir, pack down, and cover again every 5 minutes until 15 minutes is up.

Note:  Trust me on this:  set your timer, when indicated!  I realize it’s for a short period of time and you’re sure you’ll remember. Been there, done that. These short periods of time are just long enough to think you can squeeze in a small chore, which always takes longer than expected. SET YOUR TIMER!

While onions/potatoes are cooking, cut the apples: with apples sitting upright, cut down along edge of core. Turn apple 45 degrees and cut again. Do this 2 more times. Discard core. Take the 4 pieces and half them horizontally. Then make thin slices vertically. When timer goes off, stir apples into onions/potatoes. Pack down and continue cooking, covered, for 5 minutes more.

While apples are cooking, break eggs into the same mixing bowl you used for the onions and potatoes – no point in dirtying another bowl. Add in sour cream and remaining 1/2 tsp salt. Lightly whisk together.

When apple/onion/potato mixture is finished cooking, stir into eggs. Heat 1 T olive oil in skillet over medium/high and pour in egg mixture. Run a heat-proof spatula along edge of skillet for 15 seconds to stir up the eggs a bit. Smooth top, cover, and cook 5 minutes.

Preheat oven to 350º fahrenheit.

Uncover skillet and place in oven. Set timer for 20 minutes. Remove from oven and sprinkle on cheese, covering entire top. Put back in oven and bake 5 more minutes to melt cheese.

Remove from oven and decorate, if desired. I used black olive slices. Let set for, at least, 20 minutes before slicing. (If you’re feeling decadent, you can slather extra sour cream on top!)

Thank you, Helen Nichols, for the motivation to create this delicious recipe!

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NAAN BREAD – A Super Scooper

naan-bread-textThe subject of my previous post was Saag Paneer,  a delicious spinach/paneer cheese Indian dish. The best way to enjoy Saag Paneer is by scooping it up with Naan Bread. So, naturally, I decided to try my hand at this soft, chewy flatbread.

Traditionally, Naan Bread is cooked by throwing it on the sides of a tandoori oven. While I do like to do things the right way, there are limits. Fortunately, a cast iron or nonstick skillet does the trick.

While it’s not difficult to make Naan Bread, one does have to plan ahead – after making the dough, it needs to rest in the refrigerator for, at least, 16 hours.

Note:  Obviously, historically, bread was made by hand. But I’m a gal who likes to save time and energy when I can, so I HIGHLY recommend using a food processor. If you don’t own one, look into buying one – I often see them at thrift stores, if a new one is beyond your means.

NAAN BREAD – makes 8

  • 2 cups all-purpose flour
  • 1¾ cups bread flour
  • 1 tsp dry yeast
  • 2½ tsp sugar
  • 1 cup ice water
  • 1/4 cup plain yogurt
  • 6 T vegetable oil
  • 2 egg yolks
  • 2½ tsp salt
  • 1½ T butter

Into the work bowl of your food processor, pulse together the flours, yeast, and sugar. Add in the ice water, yogurt, oil, and yolks. Blend for 10 seconds, then let rest for 10 minutes. Add in the salt and process until dough forms a ball and pulls away from the sides.

Empty dough onto lightly floured surface and knead for about 1 minute. Place in an oiled bowl, pressing down, then flipping dough to coat other side. Cover with a plate or plastic wrap. (I use the free shower caps they give you in hotels. The elastic holds tight to the bowl, and you can use them over and over.) Place in refrigerator for, at least, 16 hours.

Divide dough into 8 equal pieces and roll each into a ball. Lay them on a board or greased cookie sheet, not touching. Cover and let rest 20 minutes.

Cooking the 8 dough pieces can be done by one person, as long as you keep at it and don’t get distracted. But if you have an assistant – so much the better.

In small pan, melt butter. Set aside.

Heat a small amount of vegetable oil in a 10″ skillet (I use cast iron) over a medium flame. While it’s heating, roll out one ball on a very lightly floured surface to about 6″ in diameter. Stab (it’s called docking) rolled out dough all over with a fork to prevent it puffing up. Hold dough splayed out in one hand away from other balls and spritz it with water with the other hand. Then place dough circle wet side down onto heated skillet. (Make sure you lay the dough down carefully rather than tossing it, which will cause the heated oil to splash.) Spritz dry side with water and cover.

While first side of dough is cooking, roll out the next circle and dock with fork. When the first piece is browned on bottom (about 2 minutes), flip, cover, and cook until browned. Remove to large tea towel. Brush with a little melted butter.

Add a small amount of oil to empty skillet, pick up prepared dough, spritz with water, and place wet side down. Spritz top with water, cover, and begin on next piece. Continue as before until all pieces are cooked.

 

 

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CASHEW CRISPS -The Forgotten Nut!

cashew-crisps-textBelieve it or not, sometimes I crave a chocolate-free cookie. That’s a pretty bold statement from a certified chocoholic – but, there it is.

CASHEW CRISPS are a simple little cookie that go well with a cup of tea, coffee, or a big glass of cold milk. They’re easy to make and perfect for kids who want to help. This recipe makes about 4½ dozen cookies – the more hands to roll dough-balls, the better!

NOTE: If you like these cookies, next time make extra and freeze the uncooked dough balls for future use. I always like to have extra baked goods at the ready!

CASHEW CRISPS – makes about 4½ dozen

  • 3/4 cup salted cashews
  • 3/4 cup butter
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 T molasses
  • 1 egg
  • 1½ cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Toast cashews. Put in blender or food processor, then pulse until finely ground.

Melt butter and combine with sugar, vanilla, and molasses using an electric mixer. (If you don’t have an electric mixer, hand mix vigorously.)  Beat in cashews, then beat in the egg.

Add in flour, baking soda, baking powder, and salt, blending just until flour is incorporated. Let dough rest half an hour.

Roll into 1″ balls. Place on greased cookie sheet (unless using non-stick).

Bake at 350º for 10-11 minutes. (Cookies bake faster on a dark sheet.)

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SALSA VERDE – Could NOT Be Easier!

Salsa Verde with text

I finally decided to woman-up and learn to make salsa. This was one of the few food items it never occurred to me to make. For one thing, I don’t use salsa that often.  And, for another, I envisioned lots of ingredients and lots of mincing.

But after washing and storing yet another plastic container that held my favorite store-bought salsa, I made up my mind to make my own. (I was running out of storage space – and, really, how many containers does one need?!)

I did my usual research of various recipes and then came up with my own – fine tuning it after the first attempt. I was surprised at just how easy salsa is to make. Since Salsa Verde was a success, next time:  Salsa Roja!

SALSA VERDE – makes 2 cups

  • 1/2 lb fresh tomatillas
  • 1 jalapeño chili
  • 1 green bell pepper
  • 57g (1/2 cup) white onion, chopped
  • 3 T fresh cilantro
  • 1 T fresh parsley
  • 1/2 tsp salt
  • 1 tsp lemon juice
  • 1 tsp lime juice
  • 1/4 tsp ground cumin
  • 1/4 cup water

In upper third of oven, broil the tomatillas, jalapeño, and bell pepper. When tops start turning black, flip them until that side turns black, too.

Remove stem ends of jalapeño and bell pepper. Slice open and discard seeds.

Place all ingredients into a blender or food processor. Pulse on a high speed until salsa is consistency you like. Adjust seasoning, if needed.

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ROASTED GARLIC BRUSSELS SPROUTS – Dracula Approved!

ROASTED GARLIC BRUSSEL SPROUTS

ROASTED GARLIC BRUSSELS SPROUTS

I’m a big fan of garlic – and not because I have an irrational fear of vampires. (Although, it doesn’t hurt to play it safe.) It turns a “meh” food (like plain Brussels sprouts) into a “YES!” food (like Roasted Garlic Brussels Sprouts). Adding a splash of balsamic vinegar to this easy-to-prepare dish is the cherry on top.

ROASTED GARLIC BRUSSELS SPROUTS

  • 12 Brussels sprouts
  • 3 T olive oil
  • 2 tsp garlic, pressed
  • 1/2 tsp salt (I use kosher)
  • 1/2 T balsamic vinegar

Wash Brussels sprouts well, removing loose outer leaves. Cut in half, top to bottom.

Mix olive oil, garlic, and salt together in a bowl. Add in sprouts and blend well.

Preheat oven to 400° F.

Lay sprouts on cookie sheet face down. Bake at 400° F for 8 minutes. Turn over and bake another 4 minutes.

Pour  sprouts into previously used bowl (no point in dirtying another bowl), and stir in the balsamic vinegar. Serve immediately.

 

 

 

 

POTATO BALLS – Crunchy & Creamy!
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POTATO BALLS – Crunchy & Creamy!

potato balls text

Snacks and Super Bowl parties (or, ANY sporting event, for that matter) are a natural combination. Pizza, chips, and impossibly long sandwiches – all laid out for mass consumption in front of energized viewers.

To add to this year’s feast, I decided to make use of leftover mashed potatoes (you know how I hate waste) by making Potato Balls. Rather than dropping them in a vat of hot oil, I encased them in a crust of seasoned panko and baked them. Might as well save calories when I can. Crunchy on the outside, creamy on the inside.

You don’t even need leftover mashed potatoes. Just boil some fresh russets and skip the butter and milk. The Potato Balls are still yummy and have a few less calories since butter and milk haven’t been added.

NOTE: You can use bread crumbs instead of panko, but they won’t be as crunchy.

POTATO BALLS – makes about 28 balls

  • 1½ cups mashed russet potatoes (about 1 lb)
  • 1/4 cup flour
  • 1/4 cup sour cream
  • 2 T dried minced onions
  • 1 tsp salt
  • 1 egg
  • 3/4 cup panko crumbs
  • 3/4 tsp paprika
  • 3/4 tsp oregano
  • 3/4 tsp garlic salt

Peel, chop, and boil the potatoes (unless you’re using leftover mashed potatoes). When they’re easily pierced with a fork, drain and mash.

Beat egg in a medium sized bowl. Mix in potatoes, flour, sour cream, dried onions, and salt.

In a wide mouthed bowl (such as a cereal bowl), mix together the panko, paprika, oregano, and garlic salt. (You need a wide mouthed bowl to allow room for both your hands.)

Using a spoon, drop about 1½ T of the dough into the panko mix.

IMG_1358 (1)

Using your fingers, toss crumbs all over dough, patting them in. Carefully lift covered dough and roll it between your palms. Cover with crumbs again and roll. DON’T try to roll dough before covering with crumbs – it’s much too sticky.

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Place on a greased or nonstick cookie sheet and bake in a preheated 400° F oven for 20-25 minutes, until browned.

Serve hot. They’re delicious plain, but also go well with Ranch dressing or ketchup.

 

 

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CURRIED CHEESE AND OLIVE SPREAD – A Savory Treat!

Savory CURRIED CHEESE AND OLIVE SPREAD tidbits.

Savory CURRIED CHEESE AND OLIVE SPREAD tidbits.

 

Last week in a quest to de-clutter my home, I did a purge on my overly stuffed recipe drawer. Two of the surviving recipes beckoned from my now organized pile: Curried Cheese And Olive Spread to be served on English Muffins and, coincidentally, English Muffins.

The Curried Cheese And Olive Spread was my mom’s recipe. FYI, by “my mom’s recipe” I mean my mother found it somewhere. My mother was a very nervous cook – she never created her own recipes, but she did have a talent for finding amazing ones conceived by others.

In actuality, Curried Cheese And Olive Spread is meant to be an appetizer served on quartered English muffins. But I’ve always had leftover spread and simply used it as a hot sandwich topping.  Waste not, want not!

In my last blogpost, How Clutter Control Lead To ENGLISH MUFFINS, I shared my surprisingly simple English Muffin recipe. One benefit to making them is that you can size them according to need. If you choose to purchase ready-made, you’ll have to cut them into quarters, which makes these tasty tidbits more prone to spillage onto your brand new silk blouse.

NOTE: This easy-to-make spread can be made ahead of time. Bonus!

CURRIED CHEESE AND OLIVE SPREAD – makes 2 cups

  • 4.2 oz can chopped black olives
  • 1/2 cup scallions, sliced (buy the thinnest stalks you can)
  • 1½ cups mild cheddar cheese, shredded
  • 1/2 cup mayonnaise
  • 1/2 tsp salt
  • 1 tsp curry powder
  • 20 mini English Muffins OR 10 full-sized, halved

Mix together the olives, scallions, cheese, mayonnaise, salt, and curry powder.  Top English Muffins with the spread. Unless your English Muffins are literally one bite-sized, don’t pile too much topping on them – they can be messy.

Preheat broiler.

Place loaded muffins on cookie sheet and broil 4″ from heat for about 3 minutes, until cheese is melted and bubbly.

If using standard sized English Muffins, let set for a moment and then cut into quarters.

Serve hot.

 

 

 

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Chilly Weather Is Chili Weather!

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When the weather turns teeth-chattering, there’s nothing like a big bowl of hot and hearty chili. It’s almost obligatory. Can’t you just picture it? Howling wind and pouring rain outside. You huddled beside a roaring fire, woolen blanket on your lap, fortifying yourself with a thick chili topped with cheese and maybe a few (which translates to a large handful) Fritos.

As an ex-carnivore who still has fond memories of chili teeming with beef and/or pork, I just couldn’t accept the typical vegetarian version which generally replaces the meat with various vegetables such as zucchini, eggplant, and carrots. Now, I love vegetables as much as the next person, but there’s no way a mushy zucchini or eggplant will have the same bite as meat.

That’s where imitation meats (heretofore referred to as ‘fake’) comes in. Their purpose is to serve as foundation for the other ingredients in a dish by offering a texture similar to the real thing – without leaving a taste in your mouth that makes you run to the nearest sink to empty your mouth. Been there, done that!  If you’ve tried a fake chicken, for example, that brings to mind cardboard – try again with a different brand. Or, perhaps, try cooking it less. Fifteen seconds too long with fake hamburgers can turn a tender patty into a hockey puck.

Fortunately, my chili recipe calls for ground “beef”. (Reminder – quote marks mean fake.) Since all the ingredients simmer together, there’s no worry about overcooking. I love using Morningstar’s Crumbles (found in the frozen food section), but since taste is subjective, use what suits you.

This dish is one of those throw-everything-together-in-a-pot-and-then-simmer recipes. And, unless you have the flame too high and forget to stir, it’s fail proof. If you like this chili, I wouldn’t be living up to my title of Queen of Freeze if I didn’t recommend doubling or tripling (which is what I do) the recipe, then freezing in portion sizes for future use. Cook once, clean once, enjoy homemade meals for months to come!

NOTE: Because I’m a bit obsessive about saving money (cheap!) and cooking from scratch, I buy raw pinto beans and cook them myself ahead of time. It takes about 1½ cups of uncooked beans to make the 2 cups called for. If you’re going to do this, allow a couple of hours, at least. No surprise, I actually buy a large bag of beans, cook the entire amount, then freeze the unused in 1 cup increments.

BONNIE’S VEGETARIAN CHILI – makes 9 cups

  • 2 lbs fake ground beef (I use 2 pouches Morningstar Crumbles)
  • 2 cloves garlic, pressed
  • 1 onion, chopped (I use my food processor to finely chop)
  • 1  28-oz can whole tomatoes, chopped (remove stem end, skin, & any flaws)
  • 1  15-oz can tomato sauce
  • 1½ tsp dried oregano
  • 1 tsp cumin
  • 4 T chili powder
  • 3 T paprika
  • ¼ tsp ground pepper
  • 1 T salt
  • 2 cups cooked pinto beans

Put all the ingredients into a large stockpot. Bring to a boil over a medium heat, stirring now and then. Lower the flame to keep chili at a simmer, uncovered, for an hour. Stir often enough that the bottom doesn’t burn. A flat headed wooden stirrer is perfect for this.

 

 

 

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Kitchen Gifts For Giving Or Receiving

kitchen gifts2

It’s that time of year when we rack our brains trying to come up with gifts for our friends, loved ones, and conversely, for ourselves.

I’m a practical person and love gifts that serve a purpose. Maybe it’s a sign of getting older, but just how many knick-knacks does one need? So, today’s blogpost is a list of kitchen items that (in my opinion) every well-stocked kitchen should have. They range from inexpensive to pricey, and are listed in no particular order. There is a multitude of other kitchen equipment that can be bought and, naturally, I own many of them. But this is a list of my must-haves:

NOTE:  You won’t see a bread maker on my list. They’re expensive, bulky, heavy, and can only do one thing:  make bread. The most difficult thing about making bread is kneading it – you can do that in a food processor.

  • FOOD PROCESSOR – (Did you notice the nice segue way?) I love my Cuisinart, but there are many brands. It can be used to knead dough (bread, pizza, tortillas, pasta), chop vegetables (tomatoes, onions), purée (hummus, soup), shred vast quantities in seconds (carrots, cheese, cabbage), finely grind (graham crackers, nuts), and, I’m sure, other things for which I don’t need.  I use mine almost daily!
  • BLENDER – I actually own 2:  the large jet-engined VitaMix, and the smaller Oster.  I use them both. The VitaMix is great for yogurt shakes (which I make almost daily) because it can handle the ice cubes. Also, because it has such a large pitcher I can blend soups, etc. in fewer batches. On the other hand, I use my smaller Oster to make small batches of soup or pesto (even if I triple the recipe, it’s still not enough for the VitaMix.)
  • COOKIE SHEETS – You should have at least 2 flat sheets and 1 jelly-roll pan (it has 4 sides). I generally prefer to use my dark non-stick sheet – cookies cook a little faster, brown better, and I don’t have to grease the pan. But sometimes you don’t want any of that, so it’s good to have the silver kind, too. Don’t waste your money of the cushioned kind – it has a layer of air between 2 sheets. It’s not that they’re bad, it’s just that things don’t cook any better on it. Save your money.
  • PIZZA WHEEL – This is not just for cutting pizza. I use mine for quickly slicing dough, such as when I make Corn Dogs.
  • GARLIC PRESS – There are several different types. Make sure you get a sturdy one – these things have to undergo a lot of pressure. I use mine all the time.
  • POTS AND PANS – This is an obvious need for a kitchen. It’s nice to have a variety of sizes. I use the 1 quart size the most and own 4. The 1½ qt., 2 qt.,  3 qt., and Dutch ovens often come as sets and are worth the money. An ultra large stockpot is invaluable to me for making huge batches of spaghetti, chili, and vegetable stock so I can freeze it in portion sized containers for future use. I also love the tiny ½ cup and 1 cup sizes for melting butter. A 10″ skillet is a must for sautéing and making omelettes. Brands where the lids are see-through and have a steam escape hole are great. I also love handles that are metal, so they can go in the dishwasher. My black-handled Revere Ware pots are greyed and getting brittle after years of dishwasher cleaning.
  • ELECTRIC FREE-STANDING MIXER – Absolutely essential for making cakes, cookies, frosting, whipped cream, and meringues. Don’t get a hand-held. Yes, they’re much cheaper, but you’ll never use it because when mixing you need one hand to scrape and one hand to turn the bowl. There are no hands left to hold the mixer. Plus, it gets heavy even after a short while. As to brand, I cringe when I see the price of KitchenAids. Outrageous! They’re not worth it. I’m still using the Sunbeam I’ve had my whole adult life. You don’t need a motor that powerful to beat cake batter. Sure, KitchenAids come with dough blades, but use your food processor for kneading dough.
  • MIXING BOWLS – You can never have too many. A set of pretty nesting bowls are nice for presentation and usage. Add to that a variety of different sized glass bowls. It’s nice to have at least one huge bowl – it doesn’t get used that much, but comes in handy now and then.
  • MEASURING CUPS – There are different cups for dry and wet ingredients. You’ll need both. Cups for dry ingredients come in nesting sets and are flat on top so you can level off the excess.. I have 4 sets and it’s the perfect number for me. Nothing is more frustrating than needing a ½ cup for sugar after you just used it for shortening. The best sets include ¼ cup, 1/3 cup, ½ cup, 2/3 cup, ¾ cup, and 1 cup. Measuring cups for wet ingredients have a handle and spout. You’ll need at least one of a 1 cup, 2 cup, 4 cup, and 8 cup. The larger ones should be plastic because they’re lighter and easier to manage.
  • MEASURING SPOONS – You should have at least 2 sets. The best kind are metal and have the size etched into them. The paint eventually wears off the plastic ones making it hard to figure out the size. A set that includes 1/8 and 3/4 tsp, as well as the usual sizes is the best.
  • LARGE WOODEN BREAD BOARD – Not only can this be used for rolling out dough, but you can cut fruits and veggies on them. I make so much dough that I keep a floured board in a large drawer I had specially made. Before that, I put brackets under my overhead cabinets so I could slide it in and out without throwing out the flour.
  • PASTRY SHEET – These are great for rolling out pie crusts. Mine is Tupperware, but there may be other brands out there. To dispose of leftover flour, just lift up the sides and empty into the trash. The sheet folds up small and can be stored away easily.
  • MUFFIN PANS – Cupcakes are very popular nowadays. I made the switch from whole cakes to cupcakes – they’re great for portion control. One cupcake = 1 serving. Done. Two pans are nice so you don’t have to cook in batches.
  • LOAF PANS – These are great for baking bread, “meat”loaves, quick breads, and loaf cakes. They come in glass and metal. I really don’t have a preference. I own both and generally use the glass.
  • POTATO PEELER – This is just a small item, but essential for peeling potatoes, yams, apples, and carrots. You don’t need an expensive one – the cheapies work well.
  • GRATER – I use mine constantly for grating cheese, and occasionally for a small amount of shredded carrots. (I use the food processor when I need a larger amount.) Buy one that has small holes (for hard cheeses) and large holes (for soft cheeses). I don’t like the kind that have four sides and stand upright – I tend to cut myself with those.
  • DEEP FREEZER – Okay, this is a large item but if you have room, I highly recommend them. Not only can you stock up on flours, frozen foods, and leftovers, you can cook multiple batches of foods that freeze well (such as spaghetti sauce and chili), and then freeze in portion sized containers. Cook and clean once, then eat for months to come. Just because you’re tired doesn’t mean you can’t have a home-cooked meal.
  • STORAGE CONTAINERS – You can never have too many containers – everything from ¼ cup size up to giant cake holder size.
  • SIEVES – These are necessary for draining. It’s nice to have a large, medium, and tiny size.
  • WOODEN STIRRERS – Using wood prevents scratching up your pots and pans. You should have both spoons and flat stirrers, and at least two of each. The more expensive ones aren’t necessary – the cheap ones work fine.
  • ROLLING PIN – Absolutely needed for rolling pie crusts, some cookies, and tortillas. They have marble ones, but I don’t like them.  They’re heavy, expensive, and break if you drop them. The wooden ones work best.
  • TOASTER OVEN – Rather than having a pop-up toaster, the toaster oven will do the job of making toast, plus a multitude of other tasks. I’ve never had much luck with baking in them, but I toast nuts, cook fake bacon, and make toasted open faced sandwiches in it. Mine is used nearly everyday. It’s better to use the toaster oven than heat up my big oven for small things.
  • THERMOMETER – After years of using and breaking the glass candy thermometers, I finally bought a digital one. It’s fabulous. Mine adjusts for Celsius and Fahrenheit, which is nice.
  • WIRE RACKS – You need at least one large one or two smaller ones. Baked goods need to be cooled on a rack to set properly.
  • UTENSILS – You can never have too many spatulas, slotted spoons, tongs, wine bottle openers, etc.  It’s a giant category – not very exciting but extremely necessary.

And that’s my list! Repeat: MY LIST. I’m sure there are those of you out there who couldn’t live without your tortilla maker or mortar & pestle. We all have different wants and needs. But I guarantee, just about any item on this list would be welcomed by most people who actually use their kitchen for cooking. Happy shopping!