Kitchen Must-haves

greens- for recipe page

                    HOW’S YOUR KITCHEN LOOKIN’?

                                                                             

I have some favorite recipes to share from some of my favorite books  and from my own practice of Freestylin’ with ingredients I love.

Let’s start (in case you’re new at this), with some must-haves for your kitchen. A few years ago, I had just salt and pepper in my spice rack (Who am I kidding? I didn’t have a spice rack; I kept the salt and pepper in a cabinet). Seriously, if I ran into someone I knew long ago, that person would never believe how much I enjoy cooking today. Little by little, I accumulated the necessary spices and tools for a variety of recipes, and now, I always have what I need on hand. Well, almost always.

Herbs and spices have many health benefits and improve the flavor of many foods. Many herbs and spices have antibacterial and antiviral properties and most contain disease-fighting anti-oxidants.

Here are some things that you’ll need often, so stock up!

Herbs and Spices                                                                                                 

  • Arrowroot
  • Basil
  • Bay Leaves
  • Black pepper
  • Cayenne pepper
  • Chili pepper
  • Cilantro                                                                                                                                           
  • Cinnamon
  • Cumin
  • Curry powder
  • Dill
  • Garlic powder
  • Oregano
  • Onion powder
  • Paprika
  • Parsley
  • Rosemary
  • Sea Salt
  • Thyme
  • Turmeric

Cooking/Baking Ingredients                                                                                          

  • Flour (wheat, oat, spelt, etc.)
  • baking powder
  • baking soda
  • vanilla extract
  • nut butter
  • cocoa powder
  • chocolate chips
  • brown sugar
  • Maple syrup
  • Butter (I use Earth Balance non-dairy)
  • Vegetable broth

Oils    

  • Coconut oil
  • Extra Virgin olive oil
  • Sesame seed oil
  • Grapeseed oil

Condiments                                                                                                                        

Mustard, Ketchup (avoid high fructose corn syrup)  and Mayo (I use Vegenaise)

Important Tools                                                                                                                  

Chef’s knife                                                                                                                                   

Try to find one with an 8- to 9-inch blade with the metal that extends from the handle to the edge of the blade. This guards your finger while you’re chopping. Try the knife before you buy it to make sure it feels comfortable in your hand. Buy the nicest knife you can afford because it will last a good long time.

Paring knife                                                                                                                                  

This knife great for small cuts like coring tomatoes or peeling vegetables or fruit. Make sure the blade extends through the handle for extra durability. Get one with a blade that is about 3 or 4 inches.

You will want some other basics including:  

  • Spatula
  • Kitchen Shears
  • Sharpening Steel
  • Sharpening stone
  • Slotted Spoon
  • Ladle
  • Measuring Cups and Spoons
  • Mixing bowls
  • Whisk
  • Solid Wood Cutting Board
  • Colander
  • Non-stick Skillet
  • 2-3 quart saucepan with cover
  • Large sauté pan (10-14 inches)
  • Cookie sheets
  • Casserole dish