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Part four of a series of posts about the items regularly stocked in my kitchen.

Kitchen Inventory: Herbs, Spices, and Seasonings

Wondering if you’ll ever use all those spices in that rotating spice rack? Probably not, and if it’s more than six months old, throw it out! Instead, build your own herb, spice, and seasoning inventory based on the flavor profiles and cuisines your family enjoys. Be careful though, until you’re sure you’ll use a lot of a certain item, buy it in the smallest quantity available (dried herbs and spices only maintain their flavor and potency for about 6 months).

 The following list is certainly not exhaustive, but rather a collection of things I keep on hand at all times. I do almost all of my primary cooking with these items and keeping them on hand also offers a variety of safe possibilities when I need to make a meal at a moment’s notice.

Dry Items:

  • Basil
  • Bay Leaves
  • Black Peppercorns, Whole
  • Chile Powder
  • Cinnamon
  • Ground Clove
  • Cumin
  • Dill Weed
  • Honey
  • Kosher Salt
  • Mustard
  • Nutmeg
  • Oregano
  • Paprika
  • Red Pepper Flakes
  • Rosemary Leaves
  • Sugar, granulated
  • Thyme

Cold and Fresh Items:

  • Apple Cider Vinegar
  • Brown Mustard
  • Celery Leaves
  • Cilantro
  • Garlic
  • Lemon
  • Lime
  • Onion, yellow and green
  • Worcestershire Sauce

Apple Galette

serves 6

Ingredients:

  • 1 pie crust
  • 1 large honeycrisp apple (or two regular tart apples)
  • 1 1/2 T cold, unsalted butter, cut into small pieces
  • 1/4 c dark brown sugar
  • 1/4 t cinnamon
  • 1 egg
  • 1 T water
  • 1/2 T granulated sugar

Instructions:

  1. Preheat oven to 375.
  2. Peel and core apple, slice thinly.
  3. In a medium bowl, combine apples, butter, brown sugar, and cinnamon. Mix until apples are evenly coated.
  4. Place pie crust on a parchment covered baking sheet.
  5. Arrange apples evenly in center of pie crust, leaving a two inch edge all around.
  6. In a small bowl, combine egg and water.
  7. Lightly brush egg wash over inner edge of pie crust.
  8. Loosely fold edge of pie crust over apples, pleating about every two inches.
  9. Lightly brush egg wash over outer edge of of pie crust.
  10. Sprinkle with granulated sugar. Bake until crust is golden, 30-40 minutes.
  11. Move parchment and galette to a cooling rack. Allow to cool at least 15 minutes.

Part one of a series of posts about the items regularly stocked in my kitchen.

Kitchen Inventory: Dried Beans and Grains

  • Black Beans: Great in hot and cold side dishes, soups, stews, and chilis, salads.
  • Small Red Beans: Used for red beans and rice, chili with beans, side dishes, soups and stews.
  • PintoBeans: Great for Mexican dishes like baracho beans, refried beans and burritos.
  • Navy Beans: The only way to make authentic Boston baked beans. Great for white chili, creamy soups, and white stews.
  • Lentils: Perfect for a low fat, high protein replacement of ground meat in any dish.
  • Quinoa: Actually a seed, but treated as a grain. Serve hot or cold.  Treat similarly to rice. Gluten free super food packed with amino acids, protein, and iron.
  • Couscous: Actually a rolled semolina pasta, but treated as a grain. Serve hot or cold. Treat similarly to rice. Packed with vitamins and minerals.
  • Israeli (or Pearled) Couscous: A larger variety of traditional couscous.
  • Brown Rice: More hearty and nutritionally valuable than white rice.

Five reasons I don’t use canned beans:

  1. Buying in bulk is a much better value.
  2. Little or no packaging means less waste.
  3. The average can of beans, depending on the variety, has anywhere from 200-560 mg of sodium per serving.
  4. Canned beans contain a myriad of chemicals used for both the packaging and preserving of the bean.
  5. We greatly prefer both the texture and taste of dried beans.

A note on the convenience of dried beans:

Many people think dried beans are less convenient than their canned counterparts. This is just not true! Dried beans can be soaked overnight in large quantities and then frozen in serving sized portions for later use. Defrosting them takes just as much time as opening the can!

 

Chocolate Chocolate Chip Cookies with Hazelnuts

Ingredients:

  • 1 cup, 2T all purpose, unbleached naturally white flour
  • 1/2 t baking soda
  • 1 stick unsalted butter, softened
  • 1/2 c sugar
  • 1/2 c light brown sugar
  • 6T natural unsweetened cocoa
  • 4T canola oil
  • 3T confectioners sugar
  • 1 large egg
  • 1/4 t kosher salt
  • 1 c semi-sweet chocolate chips
  • 3/4 c chopped hazelnuts

Instructions:

  1. Preheat oven to 375.
  2. In a medium bowl, whisk together flour and baking soda and set aside.
  3. In a large bowl beat butter and sugars at medium speed until creamed.
  4. In a small bowl, whisk cocoa, oil, and confectioner sugar until smooth.
  5. Add egg,  salt, and chocolate to the sugar and mix thoroughly on low speed.
  6. Add 1/3 of the flour mix. Using a wooden spoon or silicon spoonula, mix until well blended. Continue until flour mix is gone.
  7. Fold in chocolate chips and nuts, being careful not to overwork the dough.
  8. Drop dough in 1 1/2″ balls on a dark baking sheet about two inches apart. Use two spoons to make each cookie uniform and do not overcrowd the pan. Extra dough can be refrigerated or frozen. 
  9. Bake at 375 for 8 minutes. Let stand on pan for 1 minute before moving to a cooling rack.

About the Cook



I'm a busy wife and mom who knows the value of a meal that can be prepared quickly. I prefer to cook with whole foods and you will almost never find a prepared food in my recipes or my pantry.

This blog started as a way to recall recipes that I've created and now I am excited to share them with you! Bon Apetit!
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