All I Want For Christmas

If you are following along with my blog, you may have noticed that I have tried to avoid special equipment or costly kitchen gadgets; in fact, frequently recipes use the same or similar equipment featured in the previous blog.

If you are new to my blog, interested in trying some of the recipes, and are wondering 'just what type of kitchen gear do I need?', I have got just the list for you.  Start simple.  And remember, it's close to Christmas time!

A. Basic Starter Equipment

   1. Non-stick Skillets

            -ideally, you need an 8", 10", and 12"

            -the cheapest way to get these is at Bed, Bath, Beyond type store that sells them together

            -this is one of the items worth investing in

   2. Measuring Cups & Spoons

            -most of baking and cooking is all about proportions, ratios, and measuring

            -Walgreens will get you both for under $5, plastic is just fine

   3. Mixing Bowls 

            -these are also sold in sets. Try to get a large, medium and smaller bowl set.

            -Pyrex has a great mixer set with measurements printed on the outside

   4. Pyrex / Oven-proof Baking Dishes

            -again, these are sold in sets. 

            -Pyrex has a large, medium combo at stores.  Make sure it includes 9" x 13" x 2".

   5. Saucepans

            -3-quart and 5-quart sauce pans with lids

            -for boiling large amounts of water, making soups, pasta, rice

   6. Knives

           -a good set is expensive, but this is well worth the cost

           -choose to have 3 or 4 good knives rather than a wooden block stuffed with cheap, bad ones

   7. Baking Sheets

           -these come in sets 

           -get those with edges, better known as jelly-roll pan

   8.  Necessities

           -whisks

           -set of spatulas

           -cutting boards

           -grater

           -tongs

           -sieve / collander 

   9. Specialty Equipment I Have Used In Blog / Highly Recommended 

           -Magic-Bullet / Nutri-Bullet--these are so versatile. Well-worth the money. Great gift request!

           -Cupcake / Muffin Tin

           

   10. Extras If You Can / To Consider

          -Hand-mixer

          -Grill Skillet

          -Sifter

Cooking equipment can be expensive--and for some things it is worth the money, but remember, measuring cups do not need to be stainless steel or gold-plated, they just need to measure accurately, right?

B. Great places to look for fantastic deals on cookware:

   1. Ask the parents.  

             -Oftentimes, it's a great excuse for them to upgrade to a better tool, skillet, gadget. 

             -Doesn't hurt to ask!

   2. Thriftstores & Yard Sales

             -yep, head to the Salvation Army or Goodwill store or garage sale

             -nowhere else will you find cups, glasses, and silverware for a few bucks or cents

   3. Marshalls / TJMaxx

             -you know that kitchen / home section in the back of the store?  Yep, that one.

             -I have found many a brand new platter, skillet, special equipment for half the cost.

             -sometimes even electronic kitchen gear, ie mixers, coffeemakers

   4. IKEA

             -if you are so fortunate, head over to an IKEA store

             -awesome store for furnishings, home, kitchen, and small spaces

             -you can find virtually the entire list below at IKEA for a decent price

   5. Online Retailers
             -I am sure you are well-versed for finding the deals in this area

Money and Time Savers

Money and time are precious commodities when your in college.

Here are a few simple time and money savers to make the most of your money and time in the kitchen.

10. Bouillon
      --save space in your cabinets, money in your wallet, and time in your day
      --dried bouillons $1.55 for a six cube packet (12 cups) vs. $4.50 for store-made carton (4 cups)
      --homemade stock is better, but given the time and effort to make it, I usually opt for the above.

9. Limit grocery shopping to once / week. 
      --returning 2-3 times / week is likely to increase your spending on additional items with each trip
      --it's also a waste of time going back and forth to the store

8. Make a menu
      --even if only one meal / day is planned, this will keep your shopping focused
      --make your list, stick to it, and go once a week

7. Buy in bulk, especially meats on sale and other items you can prep and freeze
      --look out for sales on your higher priced items, and when possible, buy 2-3 times the amount
      --once you get home, portion them into freezer-safe containers for future use
      --money and timed saved on both ends

6. Invest in good-quality Tupperware. 
      --after shopping in bulk, have a set of containers that seal properly and can store your foods.
      --prep veggies when you get home from the store so that they are ready for salads and snacking
      --freeze additional amounts of soups, pasta sauces, casseroles in proper containers and freezer bags 

5. Store-bought Roasted Chicken.
      --one of the best time savers there is
      --master the limitless options with Roasted Chicken
      --chicken salad, chicken enchiladas, roasted chicken, chicken noodle soup, chicken quesadillas
      --just to name a few

4. Skip the meat. 
      --become vegetarian 2-3 x per week
      --this is one of the ultimate ways to cut your grocery budget

3. Drink more water and make your own tea and coffee. 
      --skip the soda, alcohol, energy drinks.
      --buy a good thermos to take with you to class or the library

2. Cook in bulk. 
      --double batches of spaghetti sauce, meatballs, soups, stews, pasta bakes
      --make sure you have the containers (mentioned under no. 6) to store and freeze the extras

1. Learn to cook. 
      --next to skipping meat for a few days, this can make a huge difference
      --even just learning a few skills, like making eggs, omelet, searing a pork chop, or making a sauce
      --limit dining out (even fast food), another budget-buster,  and eat leftovers.
      --doesn't always save time, but it will save money and is usually healthier for you

(Compiled from my own experience as well as from friends' and family members' advice)

Moms Rice Pilaf

Growing up this was my favorite recipe and I requested it for virtually every birthday dinner I could...along with the Swedish Meatballs.  Mom didn't use noodles, but instead used rice pilaf.  When Jon asked to get copies of all of his favorite recipes (before I realized that a blog, ie paperless, was the way to go), this was one of his first requests.

At this point, and after a 99 posts, I think it is time that this recipe can be attempted by a college chef with the limited cooking skills--just think of all the recipes you have tried so far--this one is just a simple combination of previous skills, nothing more!

Great side dish with Swedish Meatballs (recipe will follow later in the year), but I have made it for chicken piccata, chicken souvlaki, plain old pork chops, and it is delicious left-over.  In college, I would make a double batch, freeze it for those days when I just didn't feel like cooking.  Tell me what you think!

Equipment:
5 quart saucepan with tight-fitting lid
Knife, for chopping

Ingredients:
4 Tbls of butter, divided in 2 Tbls each
1 small to medium onion, chopped and diced
2 stalks celery, quartered and chopped

1 cup of long-grain white rice, uncooked
1 package of Campbell's Soup Secrets 'Chicken Noodle' with Diced White Chicken Meat
2 1/2 cups of water
1/2 tsp kosher salt
1/2 tsp pepper
1/4 tsp sage
1/4 tsp thyme

Instructions:
1. Wash your hands.
2. Melt 2 Tbls of butter in 5-qt saucepan and saute onion and celery until translucent.

3. Remove the onion and celery once soft.  Set aside.

4. Melt 2 Tbls of butter in same 5-qt saucepan and add uncooked long-grain rice.

5. Brown rice kernels until golden brown over MEDIUM heat.  Be careful not to burn kernels.
6. Stir frequently while browning kernels.

7. Add soup packet, water, onions, celery, salt, pepper, sage and thyme.

8. Bring to a boil, stirring constantly, then reduce heat to SIMMER-LOW and put lid on top.

9. DO NOT REMOVE LID TO PEEK OR CHECK
10. Simmer on LOW heat for 15 minutes, covered.  Remove from heat and fluff with fork.

11. Let sit for 5 minutes.

I served our rice pilaf last night with chicken piccata (recipe coming in the next weeks as well) and roasted brussel sprouts.