tools

WHAT EVERY HOME COOK NEEDS – PART 2 ESSENTIAL SPICES AND HERBS

| mrscheryllacy

Now, most of you will never need or want the fully stocked spice rack that I have at my house. My husband sometimes wonders why I could possibly need everything I have too. There are many spices that you will only use a couple of times a year, like when you are cooking for the holidays. This list will not include those items. These are my must haves for cooking simple and yummy food. This is the second of many posts to help you make your own versions of my recipes. If I didn’t mention something and you’d like to know why it’s not a must have, send me a comment and I’ll let you know. In any case, you may have some must haves that I don’t – but we can compare notes.

Essential fresh herbs 

  • Basil – so much tastier than the dried version and the color looks fantastic in your dishes
  • Cilantro – this is the perfect herb to have seasonally. I say seasonally because it burns and dies when it’s too hot and sunny. For San Diego area, cilantro grows best in my yard in the spring and fall, but not so well in July and August.
  • Parsley – nice flavor and great garnish for more recipes than you realize
  • Thyme – the aroma of fresh thyme can’t be beat, plus it’s compact and doesn’t take up too much space

Essential spices

  • Basil – I prefer fresh, but if that’s not available, you need dried.
  • Bay leaf – used in so many recipes
  • Celery salt – one of my personal favorites
  • Chili powder – for when you need a bit of heat
  • Cilantro – for anything Mexican style, of course
  • Garlic powder – essential if you don’t have a garlic clove available
  • Lawry’s Seasoned Salt – an absolute must have
  • Onion powder – added flavor now and then
  • Oregano – if you do not have fresh
  • Paprika – I prefer Smoked Paprika, but whatever you want
  • Parsley – if you do not have fresh
  • Pepper – Peppercorn, color of your choice, and a good grinder
  • Rosemary – if you do not have fresh
  • Red pepper flakes – for a little heat
  • Iodized table salt – a nice big container only costs around $1.
  • Sea Salt for a grinder – My favorite, which you’ve seen in my recipe pictures, is Pink Himalayan Salt. It has a less salty taste than other salts and is supposedly the cleanest and purest salt found in the world. Personally, I like the color.
  • Thyme – for when you do not have fresh
  • Vanilla extract – can’t bake without it

Other Essentials

  • Olive oil
  • Soy sauce – low sodium is my preferred
  • Spray can style oil
  • Worcestershire sauce
  • Vegetable or canola oil
  • Vinegar – balsamic, white, apple cider and red wine

Next issues: Cooking utensils, serving, oven pans, taking the leftovers to work for lunch, baking, preserving

What Every Home Cook Needs – Part 1 Essential Tools For Cooking

| mrscheryllacy

In writing this blog, I’ve received questions about what I use all the time in my kitchen. So, I thought I’d share with you my must haves for cooking simple and yummy food. This is the first of many posts to help you make your own versions of my recipes. Future topics listed at the bottom of this post. If I didn’t mention something you’d like to read more about, send me a comment and I’ll be sure to add it to the list.

Essential stove top items 

  • 3 non stick frying pans: 8″, 10″ and something larger
  • 1 large deep dish saute pan with cover
  • Cast iron skillet (with or without ridges) – mine has ridges, but does make it harder to clean
  • Dutch oven (essentially a big cast iron pot) – you’ve seen my red dutch oven in the albondigas soup and chicken fricassee recipes
  • 3 sizes of pots with lids
  • 1 extra large soup stock size pot with lid
  • Splatter cover

Essential counter top items

  • Blender – a nice one that can whip up an amazing smoothie, etc. – I have a Vitamix, but a Ninja or Blendtec is just fine – or one of those really great hand blenders
  • Crockpot – any size that works for your family
  • Rice cooker – you’ll thank me later
  • Pressure cooker – electric is my personal favorite because it’s easy for a novice to use and takes away the guess work… “is this at high pressure yet?” The capacity difference from the stove top versions shouldn’t be an issue for the average 3-5 person family.
  • Food saver – I use mine only a few times per month, but it makes sure you don’t get freezer burn when you buy meats and stuff (my “not so scientific terminology”) in bulk

Next issues: Spices, cooking utensils, serving, oven pans, taking the leftovers to work for lunch, baking, preserving