Kitchen gadgets - what's worth the space?

Happy Friday friends!

New kitchen gadgets are invented almost every week and there’s always something interesting and unique to see out there in mags and on shopping channels. When I was younger I stocked my kitchen with so many things that would make things "easier" and then, you know, never used them. I hate things that take up space but get no use. Sometimes it was because they actually didn't make things easier, and sometimes it was because the quality was not what I thought it would be. 

When something costs $5 or $10, that annoys me, but not as much as when it's $50, $80, $100. The countertop appliance realm. 

Air fryer

The air fryer (affiliate) is the most useful piece of equipment I own aside from the coffee maker or toaster. Most people overlook an air fryer as basically a small convection oven. I have the Cosori and love it, and got my Dad & Carol the same for Christmas one year. Air fryers have plenty of useful functions and they’re extremely convenient to both cook with and clean. They can quickly heat up frozen foods in small batches and you can make almost anything in them. When I'm at the shore and our house is rented in the summer, this is how I cook food. There is no better way to make wings. 

Instant pot

I am not down with the Instant pot but I know a lot of you are. An instant pot is essentially a convenient pressure cooker with lots of handy presets. While many people get worried about using a pressure cooker, they have multiple points of failure that make them extremely safe to use assuming you get a well-known brand.

Whether you’re cooking meat, rice, or even entire meals inside of an instant pot, there are plenty of great ways to use it in your everyday cooking. You can learn how to make instant pot basmati rice at biteswithbri.com, you can learn about the presets to see what other unique foods it’s capable of making, and you can learn more about pressure settings to get your recipes perfect every time without needing to ever look inside the pot as it’s cooking. 

Rice cooker

No interest in an Intstant pot but you eat a lot of rice? Rice cookers have entered the chat. You can cook it in a regular pot, having a rice cooker allows you to set it and forget it. You can even leave the rice in the cooker for some time and keep it warm throughout the day so you always have a fresh bowl of rice whenever you need it. If you have leftovers, you can fry them the following day with some vegetables and protein for a filling lunch or even a hearty breakfast.

Small gadgets I'm into? Basically only the pineapple corer. Worth it every day and twice on Sundays. 

What's your most used small appliance?

10 Things I do to make Life Easier in the Kitchen

1. I put tinfoil in a bowl before I drain the grease from bacon. I throw it out or freeze it if I'm going to use it to cook with at another time. I don't need to worry about a gross bowl.

2. I prepare food on Sundays: breakfast, lunch, dinner, snacks. I'm cleaning up for an hour or two one day versus every morning and night. I leave the house by 7 and get home at 6. I do not feel like cooking every night. Being prepared gives me no excuse for eating shitty processed meals. That being said, some weekends we're away or I'm too busy to do that. So I always have some meals in the freezer ready to heat and eat: quiche (pieces frozen individually), breakfast burritos, baked ziti, enchiladas, mexican stuffed shells, soup.

3. If a recipe calls for half an onion, I chop the rest of it and freeze it. Likewise, if I only need a tablespoon or two of tomato paste, I freeze the rest of the can in ice cube trays and to use at my leisure. No haste, no waste, and since I usually add them to sauce or soup, no defrosting. I hate wasting food. There are too many people in this world who don't have that luxury.

4. As soon as I use the last of something, I grab my phone and write it down on a list under the Grocery Note I keep in the notes. I check that when I'm making my grocery or Target lists. I've been shopping more at Target using my red card for a 5% discount plus the Cartwheel app, Target mobile coupons, and real live coupons.

5. Wear gloves when doing dishes. Do you think these nails keep themselves? I buy fun gloves at Homegoods to put a shine on a shit chore.

6. I separate bananas when I bring them home - it keeps them good longer.

7. I never buy buttermilk because it would go bad before I'd use it all. If I need it, I add a tablespoon of lemon juice to a cup of milk, stir, and let stand for 10 minutes. Viola - you made buttermilk, bitches.

8. I whisk eggs in a four cup measuring cup so they're easy to pour out.

9.  I don't peel carrots, cucumbers, or potatoes. Again, I hate wasting food and more importantly wasting nutrients. Most nutrients in carrots are in or just below the skin. Scrub those bitches and cut the ends off and boom, you're good to go. Cucumber peel is a good source of fiber. Potato skin has a ton of finber and vitamins - it's full of vitamin K, potassium, copper, and iron. So if you eat over and we're having potato salad or mashed potatoes, expect the skin.

10. I always have a box of brownie mix in the pantry and a few bags of frozen berries in the fridge. If I have to make a dessert on the fly to serve to impromptu dinner guests or bring to a spontaneous gathering, brownies and berry cobbler will do nicely.

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Haikuesday

Share your kitchen tips!

Ordering out tricks work too.

Please, no tips on beets. 

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Tomorrow: our weekend in Mexico. Hasta manana, amigos.

Rustic Tuscan Sausage Soup

Try your hand at this simple, hearty soup. You won't be sorry. Plus I love the word rustic. So play along.

I found the recipe at Feast on the Cheap and modified it to my liking. If you double this, it will feed an army. It freezes well. It's always good to have some soup in the freezer. 

Ingredients

1 lbs. sweet Italian sausage patties

3 carrots, washed well and chopped (I don't peel them) 

1/2 sweet onion, chopped  

2 tbs minced garlic

1/4 cup water

2.5 quarts chicken broth

2 14.5 oz cans diced tomatoes with juice

1 can cannellini beans, drained and rinsed

1 tbs dried basil

8 oz whole wheat shell pasta, uncooked

8 oz spinach leaves (you can use frozen)

salt & pepper to taste

Directions

Brown sausage over med-high heat in the bottom of a large stockpot. Crumble the sausage as you brown it. 

Add the carrots, onion and garlic and saute until tender and starting to turn a bit golden, about 7 minutes. Add water if it starts to get a little dry or too brown.

Add the chicken broth, tomatoes, beans, pasta and basil. Bring to a boil over high heat, then reduce to a simmer. Cover the pot and continue cooking for 7 minutes.

Stir in the spinach and cook until just wilted. Taste and season with salt and pepper.

MFD tops his with parmesan cheese. He likes it. And now Haikuesday:

Rustic sausage soup

Whisks me off to Tuscany.

Airfare is too high.

Congrats to Nadine, winner of the Chloe + Isabel $25 shop credit!

p.s. Tuesday sucks.






Linking up with Blissfully Miller and Let's Get Bananas for

6 Considerations for Planning a Kitchen Remodel

This post was contributed by Tali Wee of Zillow.com. I was not compensated for this post. 

Kitchen remodels are one of the most expensive and tricky home improvement projects to conquer. To ensure the final product meets the homeowner’s goals and expectations, preparation is important. Here are some tips on how to ensure that the renovation runs smoothly.

1.       Be Reasonable

Indulging in outrageously expensive appliances and the highest quality countertops isn’t necessary. If renovating on a strict budget, allocate finances for unexpected costs that may come up during renovation. There could be serious plumbing and electric problems that need to be addressed prior to finishing out the space.

2.       Be Modest

Don’t tackle every trend all at once. It is important to maintain a somewhat neutral look so the space can adapt to new styles over time. For example, interested in the popular chevron pattern? Skip painting the whole kitchen in zigzags and choose one accent wall for a funky twist.

3.       Focus on Lighting

Culinary master or not, a kitchen needs ample lighting. Recessed bulbs are a great choice for delivering abundant light without the clutter of fixtures, but consider more focused fixtures for specific lighting. Contemplate under-cabinet task lights to brighten workspace countertops. Homeowners who plan to use the kitchen as a dining area, dimmer switches are highly recommended. They can transform the ambiance from workspace to intimate eatery in seconds.

4.       Remember Convenience

Alter the space to fit the needs of the homeowners. A family of eight, for example, probably wants to invest in a larger fridge than two newlyweds. Some pet owners may even want to purchase built-in gates to keep their furry friends away from the dining area. While customization is important, don’t go overboard. Keep in mind that highly specified upgrades can negatively affect the real estate resale value.

5.       Indulge in Counter Space

Islands are great for providing extra workspace in the kitchen. They can also be used as a seating area for a quick breakfast or afternoon snack. Determine the size and functionality of the island before making final plans. Oversized islands can obstruct the workspace and make the kitchen appear smaller.

6.       Don’t Forget Personalized Details

Add some flair to the space by choosing a unique tile for the backsplash. Depending on the style of the kitchen and home as a whole, creative backsplashes are a great way to subtly add personality to the space. A downtown loft may benefit from brick while a traditional suburban home might look better using old-fashioned tiles. No matter the selection, steer clear of anything too porous, as sauce splatters can seep into the crevices of certain stones and make it almost impossible to clean.

While mistakes happen on occasion, most can be avoided with proper planning. Use these tips to ensure that a kitchen remodel benefits the current and future homeowners for the best return for the financial investment.

Tali Wee - Zillow.com

Old Mother Hubbard went to the cupboard

Anyone who knows me knows I like to be well stocked in the kitchen. I rarely run out of things and my cabinets are always full, for which I'm very thankful. With this stuff on hand, I feel confident I can throw together a meal on the fly without having to go to the store. Things that can always be found in my pantry:

Condiments
Oils - olive, vegetable, grape
Vinegars - I am a vinegar ho.
Worcestershire sauce
Hot sauce - MFD's. I don't touch the stuff, although I may add some to a recipe if I'm feeling saucy.
Soy Sauce
Heinz Ketchup
Mustards - yellow, spicy brown, dijon.
Hellman's mayo
Ranch and italian dressings. I also use creamy caesar for marinades.

Spices
Salts: coarse kosher salt, sea salt, regular salt.
Beyond that, I have a robust collection of spices. The ones I use most often and find necessary on a weekly or daily basis: chili powder, dill, cumin, garlic salt, garlic powder, ground dry mustard, onion powder, paprika, oregano, thyme.

Dry Goods
Pasta - spaghetti, elbows, rigatoni, bowtie, orzo. I like Barilla Plus or Healthy Harvest, but I keep regular on hand so MFD doesn't have a shit fit.
Quinoa
Brown Rice
White rice
Quaker Oats - I love the Quaker Oat man.
Barley
Lentils
Ramen
Bread - I prefer Sara Lee. I'm also a sucker for rye.
Panko breadcrumbs. If I need regular, I'll make my own.
MFD's requirements: Lipton noodle soup, Kraft Mac & Cheese

Cans and Jars
Beans - pinto, black, and kidney. I make my own black beans from dry and freeze them.
Tomatoes - diced, crushed, and whole peeled plum. I prefer Tuttoroso.
Tomato paste - I use what I need from the can and then freeze the rest in ice cube trays
Peanut Butter - Peter Pan mostly.
Jams and jellies - I love a variety. My least favorite is grape.
Peppers - roasted red, banana, jalapeno, chipotle in adobo sauce
Capers
Pickles - always dill, never sweet or bread & butter
Olives - green and black. Sometimes kalamata. Opa!
Chicken broth - I make my own whenever I can and freeze it, but I always have some on hand in the pantry as well.
Tuna

Baking things
Flour - all purpose and whole wheat
Sugar - white, brown, confectioner's
Cornstarch, baking soda, baking powder
Vanilla extract
Chocolate chips and Baker's chocolate
Pudding - vanilla and chocolate, instant

Beverages
Dunkin Donuts coffee, green tea bags and black tea bags.
CranGrape juice
Assorted sodas

Fridge
Milk - skim for me, 2% for MFD
FF half & half
Greek yogurt - I substitue it for sour cream often.
Sour cream
Cheese - feta, blue, parmesan, extra sharp cheddar, some type of jack. Block over pre-shedded. Nine times out of 10, I grate my own.

Freezer
Homemade marinara sauce, frozen flat in ziploc bags
Veggies: I always have chopped onions, chopped spinach, broccoli crows
Shredded cheese
Bacon
Shrimp
Shredded chicken bagged and frozen in one and two cup portions
Homemade soup - either leftovers or made specifically to freeze.
Ellio's pizza
Chicken breasts and thighs
Garlic bread

Produce
I always have celery, carrots, and potatoes
I usually have cucumbers, peppers, and another veggie.
Fruit I buy the most: naval oranges, granny smith apples, berries, grapes, bananas, stone fruits

Snacks 
Tortilla and regular chips, Utz special dark pretzels, Ritz crackers. I keep all of those on hand in case an impromptu party arises that we are either hosting or attending. If MFD has his way we also have Oreos, gummy bears, Nutty bars, and other assorted processed bad stuff.

What's in your pantry?  Big Hungry Shelby posted on this topic a few weeks back. Check out what she stocks here.

Tomorrow, tommorow, I love ya, TOMORROW!
Tomorrow I'm giving away a Target gift card because I love you.

Kiss kiss.

My Kitchen Essentials

I enjoy cooking. I spend a lot of time in the kitchen, usually trying at least one new recipe a week. Pinterest has been a godsend, you guys. Anyway, being in the kitchen so much, I have some things I consider essential.

1. No paper napkins except at parties.
2. No paper towels - I use washable rags.
3. Mickey Mouse pot holders.

4. Trivets. One of mine hangs on the wall. I bought it because I am not handy or crafty enough to make it.
5. Food processor. I use this mostly for hoagie dip, pesto, making my own breadcrumbs.
6. Mr. Coffee iced tea maker.

7. Pampered Chef one cup prep bowls and Pyrex glass containers.
8. Nordic baking pans.
9. An eclectic collection of coffee mugs in no particular order. I like reaching in and pulling out whatever I find without looking. I do most of my cooking on the weekends, and I like to drink coffee while doing it.
10. Mixing bowls. Colorful mixing bowls.

11. Good knives and my most used spices in a rack on the counter.
12. Lock top containers that keep crackers and such fresh.
13. My trusty mandolin. It's a dream for scalloped potatoes and my cucumber salad that I make weekly in the summer.

14. I've gotta keep the dog food fresh. They are demanding little tyrants.
15. Plenty of casserole dishes, many handed down from my grandmother. Varied in size, shape, and color. For cheap colorful ones, check Homegoods, Marshalls, or TJ Maxx.
16. Spoon rests so I don't muck up the counters.

17. I'm a crock pot whore. This is my smallest, and I use it for dips. I also have a four quart, six quart, and seven quart. They are perfect for entertaining. I keep the two I don't use often in the basement utility closet.
18. Cheese grater. I avoid buying shredded cheese 99% of the time, so I grate blocks on my own.
19. I only like Palmolive dish liquid. And Eucalyptus Spearmint soap - it's the scent of this house.
20. I love utensils. Metal and plastic in one, wooden spoons and spatulas in another. My favorite most recent purchase is a flat whisk. I got it earlier this year and it's been indispensable in making sauces. I also keep a cruet of oil by the stove for quick flashes in the pan.

Not pictured, but integral:
21. Both non-stick and stainless steel pans. And a cast iron skillet.
22. Three different sized colanders.
23. Two large stock pots.
24. Pans: covered 9x13 and 8x8 cake pans, regular and mini muffin tins, and two loaf pans.
25. A warming tray for entertaining.
26. Measuring cups, dry and liquid, and measuring spoons. I have doubles of each so I'm not always stopping and rinsing/washing when I'm preparing a large meal or multiple meals at once.
27. A roasting pan with a rack.
28. A rolling pin.
29. Wire cooling racks.
30. A hand mixer. I'm lacking in the Kitchenaid department, and so far I've been okay with that.
31. An immersion blender. I am not the person who will pour soup in a blender, blend it in batches, and put it back in the pot. I use my handy immersion blender and do it right in the pot.
32. Serving pieces - bowls and platters.

What are your kitchen essentials? Check back here on Thursday to see what's always in my pantry.

TTFN.

Linking up with Helene and Emily for the final Tell Me About it Tuesday. It's been fun ladies!