Your Kitchen is still your best friend
The key to any life-style diet change is a well-stocked pantry and a well-planned kitchen. This includes hand tools, knives, pots and pans, and appliances which, though they can be expensive, will save you HOURS of time. And Time is Money. If you're short on money like us, ask your friends and family to pitch in and get you a different appliance each year. You can also check garage sales and thrift stores. LOTS of people get appliances and then don't use them. They must not have food allergies.
YOUR PANTRY
Your pantry should include anything dry or canned that you can use in a pinch, or as part of a fancy meal. We will often have impromptu dinner parties with a few friends and just throw things together that we have. What ties the oddest combinations together are good spices.
We keep all kinds of GF noodles, rice, quinoa, canned tomatoes, saur kraut, soups, canned sauces, canned fruits, anchovies, sardines, Asian or other ethnic sauces, vinegars, oils... There's a lot there. We also keep dried mushrooms, dried veggies, all kinds of beans, all sorts of grains, and, of course, all the silly Flours it takes to make a good gluten/dairy/egg-free flour.
We have a veritable treasure chest of spices. We literally have two drawers full of pint jars and another box in the upper cupboards. The cheapest and best way to do it is to buy in bulk. In Colorado, we have Natural Grocers which sells all sorts of bulk spices. Whole Foods and other natural stores and Co-ops usually do, just check the prices around town. If you're in a more rural area, you might check some online stores. The common spices and herbs, buy in bulk. The fancy ones, buy bit-by-bit. You can also keep certain spice mixes on hand to save you time. Beth can't because most mixes include garlic. Some people can't because mixes contain salt or MSG.
You can also grow your own herbs through the summer, then harvest and dry them for winter use. That always feels cool to know that you grew something you're eating!
We also keep an extra freezer, but that's because we live out of town and it's easier to buy meats and such in bulk. It save gas too. We also grow a lot of veggies and will can or freeze what we grow and what we can get from a good organic farmers' market!
YOUR HARDWARE AND APPLIANCES
When it comes to cooking the way we cook, you might find it helpful to have an idea of what things you need in your kitchen. It occurred to Beth that we actually have a lot of really awesome things in my kitchen, though some of them aren't amazingly fancy. We use almost all of them on a daily basis, and many on a weekly basis. Here is a list of items we own which we find absolutely necessary, ranging to the 'fun to have.'
DAILY USE
Cast iron pots and pans
Two skillets and two fry pans. I love my cast iron because of its' totally natural non-stick seasoning, and how easily it cleans. They sear meats well and give that grill-taste in the winter. Yes they are heavy, and sometimes expensive, but you can find these at thrift stores, or ask your grandma for hers.
Coffee Grinder
I use mine for coffee, spices, small grains, and seeds. I'm considering having two around the kitchen!
Coffee maker
Get a coffee maker with a screen filter. You can use it for other stuff, and can also use paper filters if you prefer that for your coffee. I have a 12-cup Sowden porcelain coffee tea-kettle thing. It has a micro perforated stainless steel cylinder strainer in the center and is amazingly useful.
Counter-top oven (a.k.a Toaster oven)
Toast? Sure. I use mine all day for heating dinner, baking bread, pies... Everything. I rarely use my large oven now. With 1-2 people, even a family, how often do you really need to use your whole oven? Save energy and money, and don't heat up your whole house/apartment in the dog-days of summer!
Cutting boards
Don't use glass. Ever. They'll dull your knives in two strokes. If you're worried about germs, just get a board which is dishwasher safe, the hot water and soap will take care of it. I use some bamboo boards, but my favorite are the Epicurean boards. Dishwasher safe, recycled tree product, hard as anything, won't dull knives. Get them!
Electric Kettle
I use mine all day long. I have gone through 2 of them in the last few years. Get glass or stainless steel, but metal is better (I broke the glass one from smashing it around in Earli-in the Morrrnin'. I use it for boiling water to save energy and money. Try using this to heat your cold water for noodles, or anything where you need boiled water for 30 days and then check your electric bill. You will smile.
Knives
Everyone should have at least three really high quality knives. A paring knife, a 5 inch chefs' knife and a 7-8 inch knife. That’s all you need to survive, but when you can, get a few more specialized items. I recently bought a ceramic knife. LOVE IT. My shoulders are my friends again. (A caution about these, they are quite fragile, so treat them like fine china and get or make a good knife holder for it.)As for a sharp metal knife, Jen learned as a cook (at a now closed gourmet Mediterranean Restaurant) that you should sharpen/hone your knife daily. It makes a world of difference.
Pots and pans
Between my try-ply Cuisinarts and some Revereware, I have a 5qt pot, 3qt., 1.5 qt., and 1 qt. You should have at least the first three on hand. I make a lot of gravies and sauces, and often need two on the stove at once.
WEEKLY USE
Blender
mine is avocado green and glass. It’s on its way out, but it does cold just as well as hot. always get a glass blender so you can puree hot soups
Collanders
You really only need one, but I have two stainless steel colanders in small and large. I find they are each helpful.
Crockpots
I have three of varying sizes. Get at least on medium, if not two. After that, you might add one large and maybe a small. It's better with less people in your household to have smaller pots but more of them. I will often have two running at a time on the weekends to make foods in bulk for the week.
Food Processor
I have two: a tiny 4 cup and a massive 14 cup. I did have a 9 cup but it finally died. Do I use the whole 14 cups? Yes I do. Should you get a 14 cup? Maybe not if you’ve never tried one before. Ask friends or family to borrow one to see how to use it and if you like it. I use my large one for salsa, pesto, slicing veggies and meats. I use the small one for making powdered sugar (if I run out), chopped nuts, 'sifting' flours, and grinding smaller amounts of veggies or grains.
Glass bakeware
I'll have to do another section on bakeware, but I get by just fine with 9x13, 9x9, 4x8, and a pair of pie dishes. I use all of these with dinner or deserts.
Hand-Blender, a.k.a Stick Blender
I use it for shakes in the morning, but I must say that my glass blender out-does it in smoothness. It's all the rage right now, but I don't think it's a necessary, or even useful, item.
Hand-mixer
I have a 5 speed which gets the job done. They don't have to be amazingly expensive. Just do your research -- you want one that has very slow settings and very fast settings. I had a friend who got a super-high powered mixer and she stopped using it, or would only use it grudgingly because the lowest setting was so high it blew flour all over the kitchen. You have been warned.
Mesh strainers
If you have colanders, all you will need are 2-3 fine mesh strainers. I have a small 1/2 cup capacity, but I could use another larger size. I also use my coffee maker's filter for even finer straining (usually for Chai) and have an extra single-cup coffee strainer which I originally bought for camping. I use it so often it's now a permanent object in my kitchen.
Mixing bowls
I use glass. I just always preferred glass because I hate the sound of metal beaters on metal bowls. But you may not care, and there are so many beaters now with silicon linings that I may switch. I have a set of bowls (2.5 qt, 1.5qt, and 1qt) as well as a 7 quart and a 12 quart for larger mixing occasions. If you can, get a mixing bowl around 3.5-4 quarts. I need one of those!
Mortar and pestle
I have three, though I don't ever use the largest. It's made of pumice and I've gotten grit in my food before. Go for solid stone or ceramic. I have a 1 cup capacity marble one and a 1/2cup capacity porcelain one. I use both often.
Salad spinner
I mocked my best friend for having one of these until she got me one. Since I buy from farmers markets and grow my own veggies, and even buy leafy-greens which need washing, it's great. Many other uses too.
MONTHLY OR LESS
Dehydrator
Yeah, I got one. I've used it a few times, but definitely not necessary.
Ice cream maker
I'd go so far as to say this is an essential to me! Since I really can't have regular ice cream, I have to make my own. I have a 2-peice, stainless steel, manual ice cream maker. It doesn't really make it, my hand mixer does.
Stovetop popcorn popper
I make my own popcorn and kettle corn -- takes just as long as your microwave! I also use it to roast my own coffee!
KITCHEN TOOLS
You have amassed your own set of spoons and ladles and such, I'm sure. But there are some dandy gadgets I can't get by without.
Pastry cutter
This hand tool is used to cut in butter and other solids into pastry dough. I use it almost every time I bake anything.
Whisks
I have 2 balloon-type whisks. One has a fat, ergonomic, silicon handle so that it doesn't get hot when I am stirring hot liquids. LOVE IT. I also have a wire whisk which is just straight wires with a silicon ball at the end of each for sauce and gravies, it really gets the little corners of the pots. Get a few whisks. They're all fun.
Kitchen shears
I have two. I cut bones, bags, herbs, cinnamon sticks...Sometimes cutting is faster than slicing, especially if the item is just going to go into the food processor.
Lemon and Lime presses
Get them. In addition to lemons and limes, I press small oranges, or cut them to fit. A cast aluminum or steel press can crush frozen strawberries before going into the blender.Microplane graterI got a small one for citrus zesting, but now I use it for grating sheep cheese, ginger, garlic, carrots...oh, and I guess citrus too.
YOUR PANTRY
Your pantry should include anything dry or canned that you can use in a pinch, or as part of a fancy meal. We will often have impromptu dinner parties with a few friends and just throw things together that we have. What ties the oddest combinations together are good spices.
We keep all kinds of GF noodles, rice, quinoa, canned tomatoes, saur kraut, soups, canned sauces, canned fruits, anchovies, sardines, Asian or other ethnic sauces, vinegars, oils... There's a lot there. We also keep dried mushrooms, dried veggies, all kinds of beans, all sorts of grains, and, of course, all the silly Flours it takes to make a good gluten/dairy/egg-free flour.
We have a veritable treasure chest of spices. We literally have two drawers full of pint jars and another box in the upper cupboards. The cheapest and best way to do it is to buy in bulk. In Colorado, we have Natural Grocers which sells all sorts of bulk spices. Whole Foods and other natural stores and Co-ops usually do, just check the prices around town. If you're in a more rural area, you might check some online stores. The common spices and herbs, buy in bulk. The fancy ones, buy bit-by-bit. You can also keep certain spice mixes on hand to save you time. Beth can't because most mixes include garlic. Some people can't because mixes contain salt or MSG.
You can also grow your own herbs through the summer, then harvest and dry them for winter use. That always feels cool to know that you grew something you're eating!
We also keep an extra freezer, but that's because we live out of town and it's easier to buy meats and such in bulk. It save gas too. We also grow a lot of veggies and will can or freeze what we grow and what we can get from a good organic farmers' market!
YOUR HARDWARE AND APPLIANCES
When it comes to cooking the way we cook, you might find it helpful to have an idea of what things you need in your kitchen. It occurred to Beth that we actually have a lot of really awesome things in my kitchen, though some of them aren't amazingly fancy. We use almost all of them on a daily basis, and many on a weekly basis. Here is a list of items we own which we find absolutely necessary, ranging to the 'fun to have.'
DAILY USE
Cast iron pots and pans
Two skillets and two fry pans. I love my cast iron because of its' totally natural non-stick seasoning, and how easily it cleans. They sear meats well and give that grill-taste in the winter. Yes they are heavy, and sometimes expensive, but you can find these at thrift stores, or ask your grandma for hers.
Coffee Grinder
I use mine for coffee, spices, small grains, and seeds. I'm considering having two around the kitchen!
Coffee maker
Get a coffee maker with a screen filter. You can use it for other stuff, and can also use paper filters if you prefer that for your coffee. I have a 12-cup Sowden porcelain coffee tea-kettle thing. It has a micro perforated stainless steel cylinder strainer in the center and is amazingly useful.
Counter-top oven (a.k.a Toaster oven)
Toast? Sure. I use mine all day for heating dinner, baking bread, pies... Everything. I rarely use my large oven now. With 1-2 people, even a family, how often do you really need to use your whole oven? Save energy and money, and don't heat up your whole house/apartment in the dog-days of summer!
Cutting boards
Don't use glass. Ever. They'll dull your knives in two strokes. If you're worried about germs, just get a board which is dishwasher safe, the hot water and soap will take care of it. I use some bamboo boards, but my favorite are the Epicurean boards. Dishwasher safe, recycled tree product, hard as anything, won't dull knives. Get them!
Electric Kettle
I use mine all day long. I have gone through 2 of them in the last few years. Get glass or stainless steel, but metal is better (I broke the glass one from smashing it around in Earli-in the Morrrnin'. I use it for boiling water to save energy and money. Try using this to heat your cold water for noodles, or anything where you need boiled water for 30 days and then check your electric bill. You will smile.
Knives
Everyone should have at least three really high quality knives. A paring knife, a 5 inch chefs' knife and a 7-8 inch knife. That’s all you need to survive, but when you can, get a few more specialized items. I recently bought a ceramic knife. LOVE IT. My shoulders are my friends again. (A caution about these, they are quite fragile, so treat them like fine china and get or make a good knife holder for it.)As for a sharp metal knife, Jen learned as a cook (at a now closed gourmet Mediterranean Restaurant) that you should sharpen/hone your knife daily. It makes a world of difference.
Pots and pans
Between my try-ply Cuisinarts and some Revereware, I have a 5qt pot, 3qt., 1.5 qt., and 1 qt. You should have at least the first three on hand. I make a lot of gravies and sauces, and often need two on the stove at once.
WEEKLY USE
Blender
mine is avocado green and glass. It’s on its way out, but it does cold just as well as hot. always get a glass blender so you can puree hot soups
Collanders
You really only need one, but I have two stainless steel colanders in small and large. I find they are each helpful.
Crockpots
I have three of varying sizes. Get at least on medium, if not two. After that, you might add one large and maybe a small. It's better with less people in your household to have smaller pots but more of them. I will often have two running at a time on the weekends to make foods in bulk for the week.
Food Processor
I have two: a tiny 4 cup and a massive 14 cup. I did have a 9 cup but it finally died. Do I use the whole 14 cups? Yes I do. Should you get a 14 cup? Maybe not if you’ve never tried one before. Ask friends or family to borrow one to see how to use it and if you like it. I use my large one for salsa, pesto, slicing veggies and meats. I use the small one for making powdered sugar (if I run out), chopped nuts, 'sifting' flours, and grinding smaller amounts of veggies or grains.
Glass bakeware
I'll have to do another section on bakeware, but I get by just fine with 9x13, 9x9, 4x8, and a pair of pie dishes. I use all of these with dinner or deserts.
Hand-Blender, a.k.a Stick Blender
I use it for shakes in the morning, but I must say that my glass blender out-does it in smoothness. It's all the rage right now, but I don't think it's a necessary, or even useful, item.
Hand-mixer
I have a 5 speed which gets the job done. They don't have to be amazingly expensive. Just do your research -- you want one that has very slow settings and very fast settings. I had a friend who got a super-high powered mixer and she stopped using it, or would only use it grudgingly because the lowest setting was so high it blew flour all over the kitchen. You have been warned.
Mesh strainers
If you have colanders, all you will need are 2-3 fine mesh strainers. I have a small 1/2 cup capacity, but I could use another larger size. I also use my coffee maker's filter for even finer straining (usually for Chai) and have an extra single-cup coffee strainer which I originally bought for camping. I use it so often it's now a permanent object in my kitchen.
Mixing bowls
I use glass. I just always preferred glass because I hate the sound of metal beaters on metal bowls. But you may not care, and there are so many beaters now with silicon linings that I may switch. I have a set of bowls (2.5 qt, 1.5qt, and 1qt) as well as a 7 quart and a 12 quart for larger mixing occasions. If you can, get a mixing bowl around 3.5-4 quarts. I need one of those!
Mortar and pestle
I have three, though I don't ever use the largest. It's made of pumice and I've gotten grit in my food before. Go for solid stone or ceramic. I have a 1 cup capacity marble one and a 1/2cup capacity porcelain one. I use both often.
Salad spinner
I mocked my best friend for having one of these until she got me one. Since I buy from farmers markets and grow my own veggies, and even buy leafy-greens which need washing, it's great. Many other uses too.
MONTHLY OR LESS
Dehydrator
Yeah, I got one. I've used it a few times, but definitely not necessary.
Ice cream maker
I'd go so far as to say this is an essential to me! Since I really can't have regular ice cream, I have to make my own. I have a 2-peice, stainless steel, manual ice cream maker. It doesn't really make it, my hand mixer does.
Stovetop popcorn popper
I make my own popcorn and kettle corn -- takes just as long as your microwave! I also use it to roast my own coffee!
KITCHEN TOOLS
You have amassed your own set of spoons and ladles and such, I'm sure. But there are some dandy gadgets I can't get by without.
Pastry cutter
This hand tool is used to cut in butter and other solids into pastry dough. I use it almost every time I bake anything.
Whisks
I have 2 balloon-type whisks. One has a fat, ergonomic, silicon handle so that it doesn't get hot when I am stirring hot liquids. LOVE IT. I also have a wire whisk which is just straight wires with a silicon ball at the end of each for sauce and gravies, it really gets the little corners of the pots. Get a few whisks. They're all fun.
Kitchen shears
I have two. I cut bones, bags, herbs, cinnamon sticks...Sometimes cutting is faster than slicing, especially if the item is just going to go into the food processor.
Lemon and Lime presses
Get them. In addition to lemons and limes, I press small oranges, or cut them to fit. A cast aluminum or steel press can crush frozen strawberries before going into the blender.Microplane graterI got a small one for citrus zesting, but now I use it for grating sheep cheese, ginger, garlic, carrots...oh, and I guess citrus too.