Greetings, dear readers! I know it's been a few weeks since I have posted a new blog entry. My apologies-- I've been very busy with other tasks and projects!
Today, I am going to share a lovely personal recipe for marinated feta cheese. Not only is the cheese itself delicious, when prepared this way; you can re-use the leftover oil for a bread dip, or as the basis for a delicious homemade salad dressing.
Feta Cheese Marinated in Olive Oil and Herbs
1 lb. feta cheese in brine (look for the stuff that comes in big blocks, soaked in liquid)
16 oz. Filippo Berio original olive oil (not extra virgin, that is too bitter for this recipe)
1 T. fresh thyme, stems removed and leaves left whole
1 T. fresh summer savory, stems removed and leaves left whole
1 T. fresh marjoram, stems removed and leaves left whole
1/2 oz. fresh chives, chopped finely
5 fresh sage leaves, bruised and left whole
4 large fresh spearmint leaves, bruised and left whole
4 large cloves of garlic, finely chopped
2 dried or fresh cayenne (small red) peppers, slit down the middle and left whole
1/2 t. whole black (or whatever colour you prefer) peppercorns, slightly crushed
Place about half of the herbs and spices in the bottom of a large mason jar. Drain the liquid from the feta, and chop the cheese into 1/2 inch cubes. Place them into the jar. Add the remaining herbs and spices, then gently pour the oil into the jar, enough to cover all. Now, place the jar into the refrigerator. Gently turn the jar upside down, then back right side up, every so often, to mix the ingredients. Don't shake it, or the cheese may disintegrate and cause the oil to become cloudy. Let this marinate for a week or two in the refrigerator. The oil may become somewhat solid, but that's OK, as it will liquify again when you bring it out to serve. Serve as an appetizer with crusty bread, olives, pickled peppers, giardiniera, etc. After the cheese cubes have been eaten, the remaining oil can be strained, mixed with a bit of nice vinegar, and used as a delicious salad dressing.
Enjoy!
Monday, July 26, 2010
Monday, June 14, 2010
The very best meatloaf, REVEALED!
Meatloaf.
This word has been known to strike fear into the hearts of young and old, alike! Often, when people prepare meatloaf for dinner, they are doing so to be thrifty. Thrifty does not necessarily have to mean boring, or bad! When I think of all the terrible meatloaves I've eaten in my lifetime, it's enough to make me cringe! I've had it dry, flavourless, crusty, spongy, drowned, and greasy. Most restaurant meatloaf is TERRIBLE. Never order the meatloaf! It's usually a badly-prepared and overcooked knock-off of Salisbury steak, swimming in vile packaged mix gravy, or covered in some type of stewed tomato goo.
I'm quite confident, that I make the best meatloaf on this planet, after having perfected my technique for over 10 years. If you follow this recipe, yours will be just as divine!
BEST MEATLOAF EVER
2 lbs. raw ground round (beef)
1/2 c. whole milk or half-and-half
1 1/4 c. quick-cooking oatmeal
1/2 c. applesauce
2 eggs
2 T. bottled barbecue sauce (any brand will do)
1 sachet Lipton's Beefy Onion soup mix
2 cloves fresh garlic, finely minced
1/8 t. baking powder (such as Clabber Girl)
1/4 t. fresh ground black pepper
Topping:
1/2 c. Heinz tomato catsup
2 T. brown sugar
1 T. Worcestershire sauce
1/2 t. dry mustard
In a large mixing bowl, combine beef, milk, oatmeal, applesauce, eggs, BBQ sauce, onion soup mix, garlic, baking powder, and pepper; mix well.
Spoon into a loaf (bread) pan. Bake for about 50 minutes at 350 degrees F., or until the juices run clear, and a knife inserted in the centre comes out clean.
Before the last 10 minutes of cooking, combine the remaining ingredients in a small bowl, and spread over top of the meatloaf. You may also finish cooking under the broiler, if you want an extra-carmelised topping (this is what I do). Total baking time is about one hour.
The oats give it a nice meaty texture, and soak up any grease that might otherwise be left floating in the pan. The pectin in the applesauce keeps it moist. The baking powder lends a bit of loft, so it's not like a rock.
I solemnly promise that this meatloaf will be tender, flavourful, and delicious....and the best you have ever eaten!
This word has been known to strike fear into the hearts of young and old, alike! Often, when people prepare meatloaf for dinner, they are doing so to be thrifty. Thrifty does not necessarily have to mean boring, or bad! When I think of all the terrible meatloaves I've eaten in my lifetime, it's enough to make me cringe! I've had it dry, flavourless, crusty, spongy, drowned, and greasy. Most restaurant meatloaf is TERRIBLE. Never order the meatloaf! It's usually a badly-prepared and overcooked knock-off of Salisbury steak, swimming in vile packaged mix gravy, or covered in some type of stewed tomato goo.
I'm quite confident, that I make the best meatloaf on this planet, after having perfected my technique for over 10 years. If you follow this recipe, yours will be just as divine!
BEST MEATLOAF EVER
2 lbs. raw ground round (beef)
1/2 c. whole milk or half-and-half
1 1/4 c. quick-cooking oatmeal
1/2 c. applesauce
2 eggs
2 T. bottled barbecue sauce (any brand will do)
1 sachet Lipton's Beefy Onion soup mix
2 cloves fresh garlic, finely minced
1/8 t. baking powder (such as Clabber Girl)
1/4 t. fresh ground black pepper
Topping:
1/2 c. Heinz tomato catsup
2 T. brown sugar
1 T. Worcestershire sauce
1/2 t. dry mustard
In a large mixing bowl, combine beef, milk, oatmeal, applesauce, eggs, BBQ sauce, onion soup mix, garlic, baking powder, and pepper; mix well.
Spoon into a loaf (bread) pan. Bake for about 50 minutes at 350 degrees F., or until the juices run clear, and a knife inserted in the centre comes out clean.
Before the last 10 minutes of cooking, combine the remaining ingredients in a small bowl, and spread over top of the meatloaf. You may also finish cooking under the broiler, if you want an extra-carmelised topping (this is what I do). Total baking time is about one hour.
The oats give it a nice meaty texture, and soak up any grease that might otherwise be left floating in the pan. The pectin in the applesauce keeps it moist. The baking powder lends a bit of loft, so it's not like a rock.
I solemnly promise that this meatloaf will be tender, flavourful, and delicious....and the best you have ever eaten!
Thursday, June 10, 2010
Homemade Vietnamese Iced Coffee...save the $3.95 you'd spend at St**b**ks!
As spring steals into summer, the temperatures are becoming too warm to enjoy one's usual hot caffeinated beverages. To hell with iced tea! I think it's quite foul, spent, cheap, and bitter-tasting, especially when over-brewed and overly-sweetened. Coffee, on the other hand, is absolutely divine, when it's made fresh, sweet, and creamy, and served over ice.
Sadly, a freshly-made iced coffee from the local cafe franchise can cost dearly (upwards of $3)! I'm about to show you how to make something exactly like it at home, for a fraction of the cost-- no more than 50 cents per serving! If you don't love me already, you will, after you taste this! The recipe serves 4, but it can be used for single servings, as well. Or, if you drink a lot of coffee, you can make the coffee mixture ahead of time, and keep it in a thermos, to pour over ice at your leisure.
You will need 4 tall coffee cups, if you're making this for other family members/company. If only for yourself, one tall cup will do.
Ingredients:
* 4 cups water (1 cup per serving)
* 1/2 cup fresh dark roast ground coffee beans (2 tablespoons per serving)
* 1/2 cup sweetened condensed milk (2 tablespoons per serving)
* 2 teaspoons vanilla extract (1/2 teaspoon per serving)
* cracked ice
Brew the coffee grounds with water, using your preferred method to make strong coffee. Spoon 2 tablespoons of sweetened condensed milk, and 1/2 t. of vanilla extract, into each coffee cup. Pour 1 cup of fresh hot coffee into each cup, and stir to dissolve the milk. Fill the rest of the cup with cracked ice, and stir. You may add a sprinkle of cinnamon, if you like. You may also add a squirt of flavoured syrup. Whipped cream is also nice.
Enjoy!
Sadly, a freshly-made iced coffee from the local cafe franchise can cost dearly (upwards of $3)! I'm about to show you how to make something exactly like it at home, for a fraction of the cost-- no more than 50 cents per serving! If you don't love me already, you will, after you taste this! The recipe serves 4, but it can be used for single servings, as well. Or, if you drink a lot of coffee, you can make the coffee mixture ahead of time, and keep it in a thermos, to pour over ice at your leisure.
You will need 4 tall coffee cups, if you're making this for other family members/company. If only for yourself, one tall cup will do.
Ingredients:
* 4 cups water (1 cup per serving)
* 1/2 cup fresh dark roast ground coffee beans (2 tablespoons per serving)
* 1/2 cup sweetened condensed milk (2 tablespoons per serving)
* 2 teaspoons vanilla extract (1/2 teaspoon per serving)
* cracked ice
Brew the coffee grounds with water, using your preferred method to make strong coffee. Spoon 2 tablespoons of sweetened condensed milk, and 1/2 t. of vanilla extract, into each coffee cup. Pour 1 cup of fresh hot coffee into each cup, and stir to dissolve the milk. Fill the rest of the cup with cracked ice, and stir. You may add a sprinkle of cinnamon, if you like. You may also add a squirt of flavoured syrup. Whipped cream is also nice.
Enjoy!
Wednesday, June 2, 2010
An effective, homemade wasp/fly trap, for about 20 cents!
I hate yellowjacket wasps! I live in a manufactured home community, and it seems that every subsequent year I've been here, they've become more and more of a nuisance. Today, I'm going to show you a way to trap them, that is SO simple, and economical, you won't know why you didn't think of it!
You'll need an empty 2 or 3 litre soda bottle, some duct tape, a razor knife, 1 or 1 1/2 cups of brightly-coloured sweet liquid (such as over-sweetened orange Kool Aid, which I'm using here), and a bit of cord or twine.
I've used a 3 litre pop bottle, in this demonstration. The label has been peeled off, but there is a bit of it remaining. This will be my guide to show where to cut. Using the razor knife, carefully cut into the bottle, about 1/3 of the way down (roughly an inch and a half below the top of the label). Cut it as evenly as you can, all around the circumference.
This is how it should look, when it's done.
Now, take the two pieces, and slide the piece with the bottle neck attached upside down into the piece with the base. Push it down as far as it will go, so there are no gaps around the edges, where the bugs could escape. It should fit very tightly.
Now, take the cord, and wrap the ends in a bit of tape, to strengthen the bond between the cord and the duct tape when you fasten them on.
Tape the ends of the cord directly across from one another, on opposite sides of the bottle. Be sure to keep it below the edge of the bottom half, so you'll be able to remove the top half, and dump out the dead bugs.
When you're done, it should look like this.
Pour your sugary liquid into the wasp trap.
There should be about 3/4 of an inch, between the bottle rim and the liquid. This will make it too confusing for the bugs to get out.
Here you have it, the finished product! Hang it wherever you see a wasp nest close by. I managed to decimate an entire small colony of wasps within five days, last year, with a trap just like this one.
Good luck!
I'm not sure what I'll be posting about, next time. It'll come to me soon, so have no fear! Keep reading!
I've used a 3 litre pop bottle, in this demonstration. The label has been peeled off, but there is a bit of it remaining. This will be my guide to show where to cut. Using the razor knife, carefully cut into the bottle, about 1/3 of the way down (roughly an inch and a half below the top of the label). Cut it as evenly as you can, all around the circumference.
Good luck!
I'm not sure what I'll be posting about, next time. It'll come to me soon, so have no fear! Keep reading!
Tuesday, June 1, 2010
Are you ready for our shopping date?
If I haven't already bored you to death with lists and litany, then you're still with me! As the old saying goes, "All work, and no play, can make one's life extremely dull." Well, I refuse to come off as a dull, matronly authoritarian (as I'm anything but)! Today, we're going to have a bit of fun, and do some internet window shopping, on one of my favourite websites, Etsy.com!
If you're not already familiar with Etsy, it's a site created expressly for the buying and selling of handmade and vintage items, and the supplies with which to create your own projects. I've hand-picked some neat items and sellers to showcase, that I hope you will like! The practical, the artistic, the stylish, the eclectic, and the nostalgic, are all qualities of the products I'll be featuring.
After all, what good is a home, if you don't have wondrous, interesting objects to keep within, and to surround it?
Seeing as it's the end of spring, starting into summer, I'm going to begin with a few neat items to jazz up your gardens.
First of all, I just LOVE this organic birdhouse! "Handmade with jute, hemp, pine needles, moss, sticks and other forest finds." I think it's the cutest use of natural materials, EVER! The crafter claims it to be sturdy, and weatherproof. It costs $29.95, and is available here, from Bear Paw Rustics.
Here's another great birdhouse for your garden! This one is a decoupaged with images from "Ziegfield Follies" sheet music. If you love items with a vintage cabaret/pinup theme, this is for you! It's available here, from Connelly Art, and costs $49.95.
I don't know about you, but I think these "literal" garden marker stakes are an absolute hoot!!!!! Parsley, sage, and thyme, are shown here. They're made from polymer clay painted with a clear glaze, with metal stakes, and are available here, for $9.00 each, from The Rows Garden.
As everyone knows, I am a huge Wile E. Coyote ("Super Genius!") fan. I truly admire his Rube Goldberg-esque plans for trapping the Roadrunner, and his tenacity. Here is a super-cute garden 'whirl-a-gig' stake, featuring my fave cartoon character! He is made of wood, hand-painted with patio paints, and sealed with polyurethane, to keep him weatherproof. He's available here, from Dust and Clay, for $45.
I've also found a few great vintage items, for your kitchen! Check these out!
This "Hey Diddle-Diddle" (like the nursery rhyme) teapot and cups set is so completely kitschy, novel, and quaint, I could just kiss it! It is an older collector's set, made by Department 56 (famous for their Christmas village collectibles), so it's very desirable. You can find it here, from Vintage Wares, and it costs a measly $40! (if anyone would like to buy this for me, I would love you forever!)
I'm a complete sucker, for vintage enamelware. This little colander is precious! It's metal, painted with cream and forest green enamel, and bears the motto, "Out with the bad, in with the good" painted upon its base.Sure, it's a bit dinged-up, but that only adds to its shabby charm. This little beauty is available here, from Change of Plans, for a meager $8!!!! Snap this one up, it's special, and so reasonably priced!
What a great vintage aluminium canning sieve, with wooden pestle! I had one of these, years ago, that I bought from a boot sale. It became an indispensable gadget, in my kitchen! Snap this one up, kids! Kitchen ware of this age and quality is becoming more and more difficult to find! It's available here, from The Plaid Curtain, for a very-reasonable $24!
Here's another great vintage piece! I happen to LOVE Fire King glassware. It's an oval cooking-and-serving casserole dish, with lid. This baby is like new, and comes in the box, along with the original metal stand and chafing burner. It even has the original candle that came with it! It can be purchased here, from A Glimpse From the Past, for the low price of $24! Don't let this great deal pass you by!
Now, for some neat functional housewares, and decorative items.
This is an absolutely lovely Imperial Russian lavatory towel valet, from the turn of the century. It screws into the wall, next to your washbasin, and the clip holds your hand towels. Sure, it's rusty, but it's still charming, and very functional! This little gem is available here, from Imagined Place, for $35. I just love it!
What a great little Mastercrafters vintage clock! It's made to give the illusion of a mantle and fireplace, with a fire burning inside. It hails from the 1950s, and is in working order. Who wouldn't love to have this wonderful creature sitting on their side table?! It's available here, from Blyth House Vintage, for the sum of $70. Love it!
I love the modern, streamlined look of this Mid-Century Goodform aluminium chair! The vinyl upholstery is worn in a few places, but it could easily be restored. It can be purchased here, from Otter Tales, for $110.
Everyone who knows me, knows that I am all about arachnids!!!! They are my favourite living creatures, aside from felines. This is a neato original acrylic-on-canvas painting of a female Argiope bruennichi, or Wasp Spider. It's 8" x 8", signed, dated, and titled by the artist. You can purchase it here, for $40, from Beaded Frog. So awesome!
I've saved the best find, for last! I'm completely in LOVE with this devil/Krampus/Pan/satyr face ashtray!!!! Isn't he a complete hoot?!?!?! There is some interesting history behind him, too. He was found in an archaeological dig, on an old battlefield. This guy was most likely made by a bored soldier, from melted-down spent munitions. Whoever made this beguiling fellow, was a very gifted artist! I think this little devil is just the cat's a$$, don't you? He can be purchased here, from Imagined Place, for a mere pittance-- are you ready-- $75!!! What a fascinating piece of history, to be had for a song!
Thus ends our little shopping trip, down Etsy lane. I hope you've enjoyed these awesome items I have featured in my blog, as much as I do! Take care, until next time!
In my next blog entry, I'm going to show you how to build a simple, yet effective, homemade wasp and yellowjacket trap! I hate those little buggers!
If you're not already familiar with Etsy, it's a site created expressly for the buying and selling of handmade and vintage items, and the supplies with which to create your own projects. I've hand-picked some neat items and sellers to showcase, that I hope you will like! The practical, the artistic, the stylish, the eclectic, and the nostalgic, are all qualities of the products I'll be featuring.
After all, what good is a home, if you don't have wondrous, interesting objects to keep within, and to surround it?
Seeing as it's the end of spring, starting into summer, I'm going to begin with a few neat items to jazz up your gardens.
I've also found a few great vintage items, for your kitchen! Check these out!
Now, for some neat functional housewares, and decorative items.
Thus ends our little shopping trip, down Etsy lane. I hope you've enjoyed these awesome items I have featured in my blog, as much as I do! Take care, until next time!
In my next blog entry, I'm going to show you how to build a simple, yet effective, homemade wasp and yellowjacket trap! I hate those little buggers!
Sunday, May 30, 2010
The staves of life...
Today, we are going to talk about staples; all of the basic ingredients, prepared foods, spices, seasonings, and condiments one should have in his or her well-stocked and equipped kitchen! I know some of you, who are vegans or vegetarians, or who have food allergies/aversions won't like or eat a few of these things. Feel free to omit the ones you don't like, and replace them with the proper substitutions for your personal diet choices. I will do my best to mention some proper substitutes, but bear with me, as I have no dietary limitations, nor do most people.
Let's begin with the most common things that many folks buy on a weekly basis:
Bread (wheat or gluten-free, if you have allergies)
Cow's milk (soy, rice, or nut milk for veggies, and the lactose-intolerant)
Butter or margarine
Eggs (or a vegan egg substitute, such as Ener-G Egg Replacer)
Cheese (soy cheese substitute, for others)
If you always have these five things in your larder, you will never go hungry!
Now, for things many people buy on a month-to-month basis:
All-purpose flour (or whole wheat, Jerusalem artichoke, or amaranth, or whatever else you may prefer)
Pasta (macaroni, spaghetti, ramen, soba, etc.)
Dried beans (pinto, navy, etc.)
Rice (white or brown)
Oatmeal (instant or long-cooking)
Peanut butter (or cashew, or any other nut butter)
White or demerara granulated sugar (or a sugar substitute you can use in baking)
Brown sugar (the moist kind)
Salt (iodized or natural sea salt)
Olive oil (the 'light' olive oil is most suited to most folks' palates, and is less delicate to keep, than extra virgin)
Cooking oil and/or white shortening (soybean, corn, peanut, safflower, etc.)
Baking soda
Baking powder
Cornstarch
Honey (or agave nectar, or another proper substitute)
Jelly, jam, and/or marmalade
Tomato ketchup
Prepared mustard (salad, dijon, stone-ground, etc.)
Mayonnaise or salad dressing
Coffee or tea (or both)
Boullion or soup base (beef, chicken, fish, or vegetable)
Meats and meat substitutes
Now, we come to the things which are the baseis of main dishes and entrees; fresh meats, tofu, and such. Meats and tofu products can be purchased fresh, repackaged, and frozen, for later use. One can even buy most of these things already prepackaged and frozen.
Whole chicken and turkey (most folks only buy breasts or leg quarters, but it's most economical to buy an entire bird, as the leftovers from a roast chicken can be used for many subsequent meals)
Ground beef (best bought in "family packs," portioned out, and stored away for later use)
Whole boneless pork loin (you can have your butcher cut it into an assortment of chops and roasts; or you can do it yourself at home, portion it out, and freeze packages of chops and roasts for later use)
Fish and other seafoods (There are so many different types, it would take me forever to list all. Fish, shrimp, lobster, calamari, octopus, scallops, are all delicious)
Ham (whole hams are relatively inexpensive, and are perfect for creating many dishes from the leftovers)
Bacon (No larder is complete without it! Even if you don't eat pork, you can buy turkey and beef bacons)
Tofu, faux meats, etc. (these products also freeze quite well)
Fresh, dried, and tinned vegetables & fruits, and other perishables
Now, we come to our fruits and veggies. If you buy them fresh, they are perishable, and should be used within a reasonable amount of time; many of them can be blanched and frozen (I will blog about this, at a later date), or even canned, if you are handy. Lettuces cannot be preserved in any manner, so they must be eaten within a week of purchase. Many fruits and vegetables are available tinned or dried, and have a very long shelf life. Some people don't like them that way, but I think they are nice, because they keep for so long-- and they're good to keep around, for when you're in a pinch.
Potatoes
Yams
Carrots
Swedes (rutabaga)
Turnips
Parsnips
Beets
Onions
Fresh garlic
Green beans
Lima beans
Butter beans
Kidney beans
Chick peas
Sweet peas
Broccoli
Brussels sprouts
Asparagus
Cabbage
Lettuce (There are many types of lettuces available at your grocer. Romaine, whole leaf spinach, and whole leaf lettuces keep the longest. You can buy pre-washed and chopped lettuces, but they don't keep as long)
Greens (mustard, collard, turnip)
Sprouted beans and grains (these are very delicate, and must be kept in a moisture-controlled compartment in your refrigerator)
Mushrooms
Tomatoes
Apples (and apple sauce)
Oranges
Lemons
Limes
Grapefruit
Strawberries
Kiwi fruit
Blueberries
Blackberries
Peaches
Plums
Pears
Pineapple
Bananas
You get the idea. Buy the stuff you like (and will use within the week, unless it's canned), and don't bother with the stuff you don't. If I forgot any of your favourites, please forgive me!
A little bit of spice makes everything nice
Spices, herbs, and seasonings are what make your cooking uniquely 'yours.' Every cook has spices they prefer to use on a daily basis. Some prefer to incorporate whole spices into their recipes, and grind them right before use; others prefer to buy prepackaged spice mixtures. Some folks even use fresh herbs regularly, while most use dried. I'm going to mention the bare-bones basics here, for beginning a decent, all-purpose collection of spices and seasonings.
Garlic powder
Chili powder
Cajun seasoning
Curry powder
Old Bay seasoning
Oregano
Basil
Parsley
Marjoram
Thyme
Sage
Bay leaves
Coriander
Nutmeg
Cinnamon
Paprika
Ground mustard
Cayenne
Cloves
Ginger
Black pepper
Vanilla
Worcestershire sauce
Hot sauce (such as Tabasco, La Cholula, or Frank's Red Hot)
Vinegar (There are many types of vinegar. I always keep red wine, white wine, balsamic, and cider vinegar handy)
Once again, please forgive me, if I have forgotten any of your favourites. I'm mostly going by the things I use most in my pantry, and are most often called for in recipes.
Well, I think I've made decent progress, listing basic household staples. This should give you a well-rounded idea of good foods and ingredients to stock your kitchen with! Don't be afraid to leave some feedback on this post, as I would love to find out what you keep in your own kitchens, as well as your own ideas! I think I've worked hard enough, for awhile...and I'm going to make some tea. I hope y'all are enjoying my blog, so far! Thanks again, for reading.
I'm still hemming and hawing, over what my next subject matter will be. Don't fear, I'll figure something out, and soon!
Let's begin with the most common things that many folks buy on a weekly basis:
Bread (wheat or gluten-free, if you have allergies)
Cow's milk (soy, rice, or nut milk for veggies, and the lactose-intolerant)
Butter or margarine
Eggs (or a vegan egg substitute, such as Ener-G Egg Replacer)
Cheese (soy cheese substitute, for others)
If you always have these five things in your larder, you will never go hungry!
Now, for things many people buy on a month-to-month basis:
All-purpose flour (or whole wheat, Jerusalem artichoke, or amaranth, or whatever else you may prefer)
Pasta (macaroni, spaghetti, ramen, soba, etc.)
Dried beans (pinto, navy, etc.)
Rice (white or brown)
Oatmeal (instant or long-cooking)
Peanut butter (or cashew, or any other nut butter)
White or demerara granulated sugar (or a sugar substitute you can use in baking)
Brown sugar (the moist kind)
Salt (iodized or natural sea salt)
Olive oil (the 'light' olive oil is most suited to most folks' palates, and is less delicate to keep, than extra virgin)
Cooking oil and/or white shortening (soybean, corn, peanut, safflower, etc.)
Baking soda
Baking powder
Cornstarch
Honey (or agave nectar, or another proper substitute)
Jelly, jam, and/or marmalade
Tomato ketchup
Prepared mustard (salad, dijon, stone-ground, etc.)
Mayonnaise or salad dressing
Coffee or tea (or both)
Boullion or soup base (beef, chicken, fish, or vegetable)
Meats and meat substitutes
Now, we come to the things which are the baseis of main dishes and entrees; fresh meats, tofu, and such. Meats and tofu products can be purchased fresh, repackaged, and frozen, for later use. One can even buy most of these things already prepackaged and frozen.
Whole chicken and turkey (most folks only buy breasts or leg quarters, but it's most economical to buy an entire bird, as the leftovers from a roast chicken can be used for many subsequent meals)
Ground beef (best bought in "family packs," portioned out, and stored away for later use)
Whole boneless pork loin (you can have your butcher cut it into an assortment of chops and roasts; or you can do it yourself at home, portion it out, and freeze packages of chops and roasts for later use)
Fish and other seafoods (There are so many different types, it would take me forever to list all. Fish, shrimp, lobster, calamari, octopus, scallops, are all delicious)
Ham (whole hams are relatively inexpensive, and are perfect for creating many dishes from the leftovers)
Bacon (No larder is complete without it! Even if you don't eat pork, you can buy turkey and beef bacons)
Tofu, faux meats, etc. (these products also freeze quite well)
Fresh, dried, and tinned vegetables & fruits, and other perishables
Now, we come to our fruits and veggies. If you buy them fresh, they are perishable, and should be used within a reasonable amount of time; many of them can be blanched and frozen (I will blog about this, at a later date), or even canned, if you are handy. Lettuces cannot be preserved in any manner, so they must be eaten within a week of purchase. Many fruits and vegetables are available tinned or dried, and have a very long shelf life. Some people don't like them that way, but I think they are nice, because they keep for so long-- and they're good to keep around, for when you're in a pinch.
Potatoes
Yams
Carrots
Swedes (rutabaga)
Turnips
Parsnips
Beets
Onions
Fresh garlic
Green beans
Lima beans
Butter beans
Kidney beans
Chick peas
Sweet peas
Broccoli
Brussels sprouts
Asparagus
Cabbage
Lettuce (There are many types of lettuces available at your grocer. Romaine, whole leaf spinach, and whole leaf lettuces keep the longest. You can buy pre-washed and chopped lettuces, but they don't keep as long)
Greens (mustard, collard, turnip)
Sprouted beans and grains (these are very delicate, and must be kept in a moisture-controlled compartment in your refrigerator)
Mushrooms
Tomatoes
Apples (and apple sauce)
Oranges
Lemons
Limes
Grapefruit
Strawberries
Kiwi fruit
Blueberries
Blackberries
Peaches
Plums
Pears
Pineapple
Bananas
You get the idea. Buy the stuff you like (and will use within the week, unless it's canned), and don't bother with the stuff you don't. If I forgot any of your favourites, please forgive me!
A little bit of spice makes everything nice
Spices, herbs, and seasonings are what make your cooking uniquely 'yours.' Every cook has spices they prefer to use on a daily basis. Some prefer to incorporate whole spices into their recipes, and grind them right before use; others prefer to buy prepackaged spice mixtures. Some folks even use fresh herbs regularly, while most use dried. I'm going to mention the bare-bones basics here, for beginning a decent, all-purpose collection of spices and seasonings.
Garlic powder
Chili powder
Cajun seasoning
Curry powder
Old Bay seasoning
Oregano
Basil
Parsley
Marjoram
Thyme
Sage
Bay leaves
Coriander
Nutmeg
Cinnamon
Paprika
Ground mustard
Cayenne
Cloves
Ginger
Black pepper
Vanilla
Worcestershire sauce
Hot sauce (such as Tabasco, La Cholula, or Frank's Red Hot)
Vinegar (There are many types of vinegar. I always keep red wine, white wine, balsamic, and cider vinegar handy)
Once again, please forgive me, if I have forgotten any of your favourites. I'm mostly going by the things I use most in my pantry, and are most often called for in recipes.
Well, I think I've made decent progress, listing basic household staples. This should give you a well-rounded idea of good foods and ingredients to stock your kitchen with! Don't be afraid to leave some feedback on this post, as I would love to find out what you keep in your own kitchens, as well as your own ideas! I think I've worked hard enough, for awhile...and I'm going to make some tea. I hope y'all are enjoying my blog, so far! Thanks again, for reading.
I'm still hemming and hawing, over what my next subject matter will be. Don't fear, I'll figure something out, and soon!
Saturday, May 29, 2010
The heart of a home, is the kitchen!
Up until relatively recently in history, the hearth was the focal point of a household. If you take away the "h" at the end of the word, you are left with "heart." It was literally the heart of the abode. The hearth was the most important feature of a home, for many reasons. It was a place to prepare and cook food, and a source of warmth. It was also a source of hot water for sanitation, and a source of soft lighting in the evening-- ideal for finishing up a bit of knitting, or reading a book. We now assign most of these tasks to our modern kitchens. A bright, cheery kitchen will quickly become the focal point of your place. Aside from being a place to prepare and serve food, it is also frequently used as a gathering point for company, and as a workspace for other household duties and hobbies.
My personal favourite part of setting up a new homestead, is making the new kitchen ready for action! A clean, functional kitchen is the most important element of having a comfortable and happy home! It can take many years of trial and error, if done on your own...but I am here to help you!
"Implements of construction and destruction"
First of all, you will need cookware, cutlery, dishes, glassware, etc. All of these items are readily (and cheaply) available at your local dollar or pound (or whatever currency your country of origin uses) store. You can also find a large selection of these things at any thrift store (Salvation Army, St. Vincent DePaul, etc.). Depending upon the amount of family/household members, you will want more or less of each.
To start with, figure upon buying two serving platters (chargers) and place settings, for each person. Two dinner plates, two salad/dessert plates, two cereal bowls, two tumblers, two coffee mugs, two butter and steak knives, two salad and dinner forks, two teaspoons and tablespoons-- you get the idea. This should give you plenty of ware, with which to serve and eat your meals. Be sure to buy stoneware that is microwave safe! There are many pretty patterns, that are just as nice as fine china.
You will need one good set of kitchen knives, in a knife block. Most sets consist of a large chef's knife, a bread knife, a paring knife, and a carving knife. Some even come with kitchen shears. To be honest, I prefer the serrated "Ginsu"-type knives, over straight blades. They seem to last longer, and don't require sharpening (which requires a bit of skill).
You'll be needing a good set of canisters with lids, for storing your flour, sugar, grains, pasta, coffee, etc., and keeping those things fresh and bug-free. Buy as many as you need, for the most common staples you keep around. I suggest at least six or seven. If you end up with extra, you will use them, eventually! Trust me!
As for cookware, you will need one dutch oven, two stock pots (one large, one small), two large skillets (I prefer cast iron), two small frying pans, two large saucepans (with lids), two small saucepans (with lids), four microwaveable casseroles with lids, two cookie sheets (one large, one small), two loaf pans, one 12-muffin pan (or two six-muffin pans), a set of liquid measuring cups (preferably Pyrex), a set of dry measuring cups, a set of metal or plastic measuring spoons, two large mixing bowls, two small mixing bowls, a colander, two meat platters (preferably with a juice channel), a large microwavable teapot, a tea kettle, an automatic coffee maker, an electric crock pot, one large and one small cutting board, three or more serving spatulas, three or more mixing spatulas, two or more large serving spoons, one serving fork, a potato masher, one large and one small balloon whisk, a can opener, a bottle opener, a corkscrew, an ice cream scoop, a rubber or silicone jar opener, four or more hot pads, and four or more trivets. This is all the stuff that you might need eventually, even if you don't think so, at first! You can thank me later.
You will also need food storage items. Gone are the days of buying expensive Tupperware! Hefty Serve n' Store and Gladware containers are very inexpensive, and last for many uses, if properly cleaned and taken care of. You will want to buy a good assortment of these, in different shapes and sizes, to dedicate to each purpose. You will also need plastic zipper baggies, (gallon and quart sizes), plastic sandwich baggies, aluminium foil (heavy duty is best), plastic wrap, and wax paper. These things are important, for properly storing leftovers, and freezing foods for later use.
You will need items for disposal of household waste. A kitchen waste bin with a lid (13 gallon capacity), a larger outdoor rubbish bin with a locking lid (30 gallon capacity), and 13 and 30 gallon rubbish bags.
Now, for things to keep your kitchen (and you) clean! You will need a large bucket or pail, a sponge roller or rag mop, a dishpan, at least five heavy-duty dishrags, at least five hand towels, three or more tea towels, a bottle of concentrated liquid dish soap, a box or bottle of dishwasher powder or liquid (if you are lucky enough to have a dishwasher), a dish mop, a box of Brillo or Chore Boy pads (steel and copper wool), four or more heavy-duty kitchen sponges, a container of scratch-free cleaning powder (such as Comet or Bon Ami), a bottle of kitchen degreaser (such as Orange Glo), a bottle of disinfectant cleaner spray (such as Clorox Disinfectant), a gallon of chlorine bleach, a can of Lysol (or similar product) disinfectant spray, a bottle of streak-free glass cleaner (such as Windex), two large rolls of paper towel (I usually keep one roll of heavy-duty, and one of regular strength), and a bit of moxie!
Last but not least, you will need a comfortable dining table and chairs. There are many places to buy these things new and relatively inexpensively, such as IKEA. You may also want to look for a vintage set, by way of your local classified ads, or at the local thrift store. You will want a table cloth, with which to cover your dining space. Choose one of the correct size and shape, to fit your table. You should also have at least two sets of place mats, two for each person in your household. These are easy to toss into the washing machine if they become soiled, and better than having to wash your tablecloth after each meal. Lastly, you will need at least two sets of cloth napkins-- enough to have two for each person who'll be seated. These are much more economical and earth-friendly, than using paper throwaways!
There! Now you have everything you'll be needing, to get your kitchen in working order! In my next blog entry, I will be discussing how to properly stock your pantry, refrigerator, and deep freeze. I think we've done enough, for now! Let's have a sit-down, and enjoy a nice cup of tea....
Next entry, we will be plotting pantries, filling fridges, and freezing foods! Keep checking back, dear readers!
My personal favourite part of setting up a new homestead, is making the new kitchen ready for action! A clean, functional kitchen is the most important element of having a comfortable and happy home! It can take many years of trial and error, if done on your own...but I am here to help you!
"Implements of construction and destruction"
First of all, you will need cookware, cutlery, dishes, glassware, etc. All of these items are readily (and cheaply) available at your local dollar or pound (or whatever currency your country of origin uses) store. You can also find a large selection of these things at any thrift store (Salvation Army, St. Vincent DePaul, etc.). Depending upon the amount of family/household members, you will want more or less of each.
To start with, figure upon buying two serving platters (chargers) and place settings, for each person. Two dinner plates, two salad/dessert plates, two cereal bowls, two tumblers, two coffee mugs, two butter and steak knives, two salad and dinner forks, two teaspoons and tablespoons-- you get the idea. This should give you plenty of ware, with which to serve and eat your meals. Be sure to buy stoneware that is microwave safe! There are many pretty patterns, that are just as nice as fine china.
You will need one good set of kitchen knives, in a knife block. Most sets consist of a large chef's knife, a bread knife, a paring knife, and a carving knife. Some even come with kitchen shears. To be honest, I prefer the serrated "Ginsu"-type knives, over straight blades. They seem to last longer, and don't require sharpening (which requires a bit of skill).
You'll be needing a good set of canisters with lids, for storing your flour, sugar, grains, pasta, coffee, etc., and keeping those things fresh and bug-free. Buy as many as you need, for the most common staples you keep around. I suggest at least six or seven. If you end up with extra, you will use them, eventually! Trust me!
As for cookware, you will need one dutch oven, two stock pots (one large, one small), two large skillets (I prefer cast iron), two small frying pans, two large saucepans (with lids), two small saucepans (with lids), four microwaveable casseroles with lids, two cookie sheets (one large, one small), two loaf pans, one 12-muffin pan (or two six-muffin pans), a set of liquid measuring cups (preferably Pyrex), a set of dry measuring cups, a set of metal or plastic measuring spoons, two large mixing bowls, two small mixing bowls, a colander, two meat platters (preferably with a juice channel), a large microwavable teapot, a tea kettle, an automatic coffee maker, an electric crock pot, one large and one small cutting board, three or more serving spatulas, three or more mixing spatulas, two or more large serving spoons, one serving fork, a potato masher, one large and one small balloon whisk, a can opener, a bottle opener, a corkscrew, an ice cream scoop, a rubber or silicone jar opener, four or more hot pads, and four or more trivets. This is all the stuff that you might need eventually, even if you don't think so, at first! You can thank me later.
You will also need food storage items. Gone are the days of buying expensive Tupperware! Hefty Serve n' Store and Gladware containers are very inexpensive, and last for many uses, if properly cleaned and taken care of. You will want to buy a good assortment of these, in different shapes and sizes, to dedicate to each purpose. You will also need plastic zipper baggies, (gallon and quart sizes), plastic sandwich baggies, aluminium foil (heavy duty is best), plastic wrap, and wax paper. These things are important, for properly storing leftovers, and freezing foods for later use.
You will need items for disposal of household waste. A kitchen waste bin with a lid (13 gallon capacity), a larger outdoor rubbish bin with a locking lid (30 gallon capacity), and 13 and 30 gallon rubbish bags.
Now, for things to keep your kitchen (and you) clean! You will need a large bucket or pail, a sponge roller or rag mop, a dishpan, at least five heavy-duty dishrags, at least five hand towels, three or more tea towels, a bottle of concentrated liquid dish soap, a box or bottle of dishwasher powder or liquid (if you are lucky enough to have a dishwasher), a dish mop, a box of Brillo or Chore Boy pads (steel and copper wool), four or more heavy-duty kitchen sponges, a container of scratch-free cleaning powder (such as Comet or Bon Ami), a bottle of kitchen degreaser (such as Orange Glo), a bottle of disinfectant cleaner spray (such as Clorox Disinfectant), a gallon of chlorine bleach, a can of Lysol (or similar product) disinfectant spray, a bottle of streak-free glass cleaner (such as Windex), two large rolls of paper towel (I usually keep one roll of heavy-duty, and one of regular strength), and a bit of moxie!
Last but not least, you will need a comfortable dining table and chairs. There are many places to buy these things new and relatively inexpensively, such as IKEA. You may also want to look for a vintage set, by way of your local classified ads, or at the local thrift store. You will want a table cloth, with which to cover your dining space. Choose one of the correct size and shape, to fit your table. You should also have at least two sets of place mats, two for each person in your household. These are easy to toss into the washing machine if they become soiled, and better than having to wash your tablecloth after each meal. Lastly, you will need at least two sets of cloth napkins-- enough to have two for each person who'll be seated. These are much more economical and earth-friendly, than using paper throwaways!
There! Now you have everything you'll be needing, to get your kitchen in working order! In my next blog entry, I will be discussing how to properly stock your pantry, refrigerator, and deep freeze. I think we've done enough, for now! Let's have a sit-down, and enjoy a nice cup of tea....
Next entry, we will be plotting pantries, filling fridges, and freezing foods! Keep checking back, dear readers!
Hmmmmm....where do I start?
Well, folks, this has been a long time coming! The idea to write a modern homemaking/cooking/gardening/self-sufficiency/style/gadgets-to-make-your-life-easier blog has been turning around in my brain, for a long time, now! I'm finally putting the effort behind the daydream!
I'm here to teach YOU how to do things that your grandparents know/knew how to do, but in a modern, no-nonsense manner. There will be some shortcuts, and some use of convenience products, but I promise-- this will be all about the real thing; practical and thorough homemaking, with a modern edge!
My inspiration for this blog has come from the increasing number of modern people, who have no homemaking skills. I've often wondered why domesticity has fallen out of fashion and favour. Could it be because shortcuts and services are so readily available? Or, perhaps because it has become "un-cool" to be a homemaker? What has caused the decline in home-handy skills? What will it take, to make people realise how important these skills are?
One does not have to be female, or subservient, to be a homemaker. I think this is one of the greatest misgivings of the modern age. Controlling all aspects of a household is something that should be exempt from gender stereotypes. I know plenty of gentlemen (single fathers, bachelors, and same-sex couples), who are wonderful homemakers!
I'm going to try and make this blog as helpful as possible, for anyone who's interested in learning the important attributes of being practical, thrifty, and domestic! Happy housekeeping, my friends!
In my next two entries, I will be focusing upon ideas for setting up a kitchen for a new household, and properly! Stay tuned....!
I'm here to teach YOU how to do things that your grandparents know/knew how to do, but in a modern, no-nonsense manner. There will be some shortcuts, and some use of convenience products, but I promise-- this will be all about the real thing; practical and thorough homemaking, with a modern edge!
My inspiration for this blog has come from the increasing number of modern people, who have no homemaking skills. I've often wondered why domesticity has fallen out of fashion and favour. Could it be because shortcuts and services are so readily available? Or, perhaps because it has become "un-cool" to be a homemaker? What has caused the decline in home-handy skills? What will it take, to make people realise how important these skills are?
One does not have to be female, or subservient, to be a homemaker. I think this is one of the greatest misgivings of the modern age. Controlling all aspects of a household is something that should be exempt from gender stereotypes. I know plenty of gentlemen (single fathers, bachelors, and same-sex couples), who are wonderful homemakers!
I'm going to try and make this blog as helpful as possible, for anyone who's interested in learning the important attributes of being practical, thrifty, and domestic! Happy housekeeping, my friends!
In my next two entries, I will be focusing upon ideas for setting up a kitchen for a new household, and properly! Stay tuned....!
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