Cookware

There are many different types of cookware. This is where I do not skimp on price. Quality cookware will last a lifetime and is a worthwhile investment to make your home cooking experience enjoyable.

Cookware is manufactured with a variety of materials but my top three choices are cast aluminum, cast iron and stainless steel. Cast iron probably distributes and maintains heat the best. It is also the least costly of my three choices but it is also the hardest to care for. If properly maintained and seasoned it takes on an almost perfect nonstick finish and will last for years. Without proper maintenance it can discolor and rust. Stainless steel is extremely easy to maintain but does not distribute or hold heat as well as cast iron or aluminum. Stainless with a bonded aluminum bottom is an excellent choice. Cast aluminum is probably the best all around choice based on its properties. It spreads and holds heat almost as well as cast iron. It is lightweight and almost as easy to care for as stainless.

Cookware to have on hand

While the most cost effective way to buy cookware is to purchase sets it may not be necessary for everyone. You can always add pieces later. They may not match but functionality is more important than appearance for the Home Cook. Feel free to either add or eliminate pieces to this list as you see fit. If you are just starting out and are only cooking for one or two you most likely don’t need three saucepans. Always keep in mind that you can get specialty items as needed. In other words – if you don’t plan to bake pies for a while don’t buy pie pans.

• Sauce Pans 1, 2, & 3 Qt. With lids
• Stock Pot with lid 5 or 6 Qt.
• Skillets 6 in., 10 in., and a 12 or 14 in. preferably with lids especially for the large one.

I also have on hand a fourteen inch Wok type cast aluminum fry pan with a rounded bottom that I find extremely useful. I use it a couple of times a week for many dishes from stir fries to frying chicken. It is a heavy gauge aluminum for which I find many uses. Heck, I even used it once to make loud noises to chase a stray dog out of the yard.

Ovenware and Bake ware

For the oven what you need on hand just depends on what type of cooking you want to do and how many people you cook for in your home or on how much entertaining you intend to do. The list that follows is the minimum that I like to have available but my home cooking needs are limited to a family of three and a Chihuahua. My wife likes to bake a lot of cookies for the holidays so I keep at least 5 cookie sheets around for convenience.

For ovenware or bake ware I mostly stick to glass or porcelain coated cast iron except for cake pans and cookie sheets. There I prefer nonstick aluminum. I keep two loaf pans – one glass for meatloaf and one nonstick aluminum for things like carrot cake and zucchini bread.

• 1 Baking Dish 1 qt.
• 1 Baking Dish 1 ½ qt.
• 2 9in. cake pans
• 2 8 or 9in. pie pans
• 15 1/2×10 1/2×1 in. cookie sheet number depends on how much you like to bake cookies or dinner rolls. I recommend at least two.
• 9×5x3 in. loaf pans 1 glass and 1 aluminum

Knives

For your cutlery choose wisely. Go for quality over price. Cheap cutlery is no bargain. Choose either carbon steel or stainless steel. My preference is good, high quality stainless. It is easier to care for than carbon steel and holds its edge almost as well. Stay away form serrated knives with the exception of steak knives and maybe your bread knife. Serrated edges tend to tear raw foods rather than cut cleanly, especially with meat. Always sharpen your knives by hand with a stone or a butcher’s steel. Electric sharpeners will eventually ruin the edge. Also, when cutting with your knives always do it on a surface that is softer that your knife. I recommend a wooden cutting board at least one inch thick. A thickness of one inch will help to prevent warping. Be sure to clean the board thoroughly as soon as possible and dry it completely to prevent warping or cracking.

• Chef’s Knife – the one with the triangular blade – 7 to 14 inches long. I prefer one that is between 8 and 10 inches.
• Bread Knife – 8 to 10 inch – this is better if serrated because it takes less pressure to cut through fresh bread so there is less chance of crushing the loaf.
• Paring Knife for peeling and coring fruits and vegetables.
• Swivel bladed vegetable peeler – takes only the peel – a paring knife tends to take a little more of the pulp unless you are really skilled so use it mostly for coring.

Measuring Cups

Not much to say here. They are available in many varieties, both glass and plastic. I use only two. Both are glass as the markings are easier to see. Plastic is more opaque and the measurements are harder to read. Get one that measures up to one cup and one that measures up to two cups in glass with bright red markings.

Stocking Your Kitchen

While you could spend a small fortune to stock up on stuff you may use some day but will most likely throw out when it expires I think it is better to purchase a few basics and then buy other things as the need arises for specific recipes. In most instances fresh ingredients and spices are best but some processed and dry items are very handy for day-to-day home cooking. All other items can be picked up on an as need basis. The following list is what I keep on hand.

• Dry bread crumbs plain and Italian
• Corn Starch – a great thickening agent for gravies and stews
• All purpose flour
• Spaghetti
• Rice
• Baking soda – more for heartburn than for cooking. I buy baking powder as needed.
• Vegetable oil
• Olive oil
• Honey
• Syrup for pancakes
• Sugar – don’t buy powdered or brown sugar until you need it.

Spices

These are some basic spices and dried herbs that I keep on hand. Most others I will buy fresh as needed. Please remember that even these packaged spices lose potency over time. Plan on replacing any unused portions at least every two years and purchase the smallest bottle or jar you can. Be sure to store these items away from sunlight and heat.

• Ground Allspice
• Dried Basil
• Bay Leaves
• Chili Powder
• Cinnamon
• Cumin
• Dillweed
• Ginger
• Marjoram
• Dry Mustard
• Nutmeg – but only if you like French Toast or Egg Nog a lot.
• Oregano
• Paprika
• Salt and Pepper
• Rosemary
• Tarragon – I like this herb in a lot of things, spaghetti, omelets, whatever, I even found a recipe for liver with a Mustard and Tarragon Cream Sauce the I like much more than liver and onions.
• Thyme

Condiments and Sauces and Coffee and Stuff

This is a personal preference so I won’t make many suggestions. You know if you like catsup and mustard and not mayo. I like mustard. I keep a variety of different prepared mustards on hand for different purposes. Dijon, Spicy Brown, & Hot Sweet Mustard for things like crackers and cheese Southwestrn Mustard for Chorizo Sausage, & regular Yellow Mustard for hot dogs and burgers. Pickle relish should definitely be on your list if you like hot dogs. Other condiments like taco sauce, seafood sauce, tartar sauce, or any other specialty items just depend on your personnal preference. Their are just too many special items to list here.

Coffee is also a personnal choice. I like a medium roast and drink it “black and nasty”. Coffee is available in many roasts and grinds. You can also get many specialty blends like Mocha and Latte as instant coffee. Some of them are quite good and add a little positive note when served after dinner when you are entertaining.

I like salads. Sometimes I prefer to make my own dressings but I do not always have the time. When I purchase prepared salad dressings I do tend to stay away from store brands which I think tend to be a little bland. You do not have to buy the most expensive to get a good dressing. Check out a few brands to see what suits your taste. As with most things in Home Cooking experiment until you find what works for you and your family.

One thing I’ve found helpful is to start using the crockpot
I had buried inside the cabinet. Using a good crock pot
cook book enables me to prepare nutritious meals before
heading out to work and having them be ready and heated
through when I return.

I told my friend about this who is a single mom and she
said her kids are thrilled now to have home cooked meals
that taste good and have nice proportion of protein,
carbohydrates and fat.

Here’s a few tips to keep in mind:

1) It’s recommmended to not put frozen food into the crock
pot. You need to defrots foods in advance so think this
out when you do your meal planning.

2) If you are using ground meat in the recipe it is good to
cook it first in a pan ahead of time.

3) Tomatoes can overcook and get too soft if put in early
so try to wait towards the end of the cooking time. This
holds true for zucchini as well. Check your crock pot cook
book for the ingredient list to think it through logically.

4)Don’t peak at what you are cooking. When you pick up the
lead, you let heat escape and then the cooking time will
increase.

5)There are crock pots with removable bowls and using these
make cleanup much easier.

Enjoy your crock pot and be stress free now when you drive
back from work or come in from the kids’ soccer games at 7
pm. You can avoid running in for fast foods and eat something
that you’ll find satisfying.

Dee Cohen is a publisher and website owner. Pick up some cookbooks with immediate download
at http://www.outside-the-box.net/recipes-firesale.html . Learn how to cook with a Crock Pot Cook Book

All teas unless specified are brewed with 1 teaspoon dry material or 2 teaspoons fresh material to 1 cup of water. Always steep. This means pouring hot water over material and letting set for 5 – 15 minutes. Always dry leaves and roots out of the sun, in dark airy places. Then store in airtight containers.

Persimmon Tea: The leaves when dried and crushed make a fine strong tea. Can be used all year round. Rich in vitamin C. Used as a healthful tonic.

Sassafras Tea: Boil fresh roots after washing, until water turns reddish brown. Can be sliced and dried for later use. Claimed by some to be a blood thinner, a blood purifier, to help bronchitis, a stimulating spring tonic. Mostly it is used for pure enjoyment.

Birch Tea (Wintergreen): Black, yellow and white birch. Dried leaves can be used year round. A large handful of fresh leaves steeped in hot water was drunk 1 to 2 cups a day for rheumatism and headaches. Said to reduce pain of passing kidney stones, and a fever reducer. Cold it was used as a mouthwash.

Blackberry/Raspberry Tea: The dried mature leaves of these brambles make a good tea. Used to help control diarrhea, as a blood purifier and tonic. Use all year round.

Blueberry Tea: The dried mature leaves are steeped until cool and drunk 1 to 2 cups per day as a blood purifier and tonic. Also used to help inflamed kidneys and increase the flow of urine. Somewhat bitter. Use all year round.

Alfalfa Tea: The dried and powdered leaves and flower heads make a very nutritious tea, but it is somewhat bland. We suggest mixing them with normal teas to stretch them and add nutrition. Its vitamin content was the reason it was used. Used all year round.

Wild Strawberry Tea: Use dried leaves normally. Pour several cups boiling water over a handful of fresh leaves in the evening. Cover and let steep overnight. Strain water and reheat in the morning. Believed to help with a multitude of things, from stomach troubles, eczema, diarrhea, etc. According to experts, it is much more healthful than purchased coffee or teas. Use all year round.

Wild Rose-Hip Tea: A handful of these steeped for 10 minutes, then strained, make a healthful tea. Can be used dried or fresh in season. Instead of boiling, place a handful in cool water overnight, then stain and reheat in the morning. Use all year round. Strong Vitamin C content. Helps with Colds and the flu. Also for sore throat.

Sweet Goldenrod Tea (Anise): Can use dried or fresh leaves or flowers. Makes a very flavorful tea. Pure enjoyment only!! Used all year round.

Soldier’s Herb Tea: This common yard weed with green leaves and two seedie spikes was used by the colonials and Indians alike. One teaspoon of seeds per cup of boiling water steeped for 1/2 hour was used for dropsy and jaundice. A tea from fresh leaves (chopped fine), one heaping teaspoon per cup of boiling water steeped for 1/2 hour. For dried powdered leaves, use one level teaspoon and reduce time to 15 minutes. Drunk 4 to 5 times a day until relief was obtained. Used for gout, to help clean out nasal passages and to slow menstruation. Also used to expel worms. A tea cooled made from rainwater was used as an eyewash.

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3 lb Chicken, cut-up 1 ds Black pepper
1 ds Salt

——————————- BASTING SAUCE ——————————-

2 tb Oil or melted butter 2 Cloves garlic, minced
3/4 c Tomato ketchup 2 ts Dried basil leaves
2 tb Lemon juice

Cut off excess fat from chicken pieces. Loosen skin away from the meat (this helps the basting sauce to reach the meat underneath). Sprinkle chicken with salt and pepper. Mix together and blend well the oil, tomato ketchup, lemon juice, the garlic and basil. Place chicken pieces on rack. Brush both sides with basting sauce. Grill chicken for 12 to 15 minutes on
one side, brushing with basting sauce from time to time. Turn chicken over. Brush again with sauce. Grill chicken for another 12 to 15 minutes or until chicken is done and juices run clear when pierced with a fork. Serve immediately with crusty bread and a tossed green salad, tomatoes, and crispy baked potato wedges.

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2 tb Butter or margarine -coarsely grated
1 lg Carrot, coarsely grated (about 1 cup)
-(about 1 cup) 1 lg Egg, lightly beaten
1 md Zucchini, coarsely grated Salt and freshly ground
-(about 1 cup) -black pepper to taste
1/4 c Diced onion 2 Split chicken breasts (4
1/2 c Grated part-skim mozzarella -pieces with ribs),
-cheese About 2 1/2 pounds
2 sl Firm-textured white bread, 1/4 c Honey

Start fire in grill, placing rack 4 inches above the coals (see note). Melt butter in a 2-quart saucepan over medium-high heat; add carrot, zucchini, and onion. Cook about 5 minutes, stirring frequently, until crisp-tender. Remove from heat; stir in cheese, bread, egg, salt and pepper to mix well. Set aside. Push fingers between meat and skin on each chicken breast half to loosen skin and form pocket. Divide stuffing mixture among pockets; secure openings with wooden picks. Set breasts aside until fire is ready. Place breasts, skin side up, on hot grill rack. Cook, covered with grill cover, 30 minutes. Brush with honey; grill, covered, for 5 minutes longer. Serve when chicken is well glazed and cooked through; remove wooden picks.

NOTE: Breasts may be baked in oven. Heat oven to 400F. Prepare stuffing and stuff breasts as directed. Place breasts, skin side up, in jelly-roll pan or shallow roasting pan; bake 40 minutes. Brush with honey; bake 5 minutes longer until cooked through.

Makes 4 servings.

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16 ea Chicken Drumsticks (2 /12 to 1 ts White pepper, ground
-3 1/2 pounds) 1 ts Cayenne pepper, ground
1/4 c Flour 1 ts Thyme, ground
2 ts Paprika 1 ts Garlic, powder
1 ts Black pepper, ground 1 ts Salt

The day before you plan to serve these drumsticks, lay them out on a cutting board or butcher block and pierce them all over with a fork so that, when they are seasoned, the spices will permeate the meat nicely. Set aside.

Measure into a Ziploc-type plastic bag the flour, paprika, black, white, and cayenne pepper, thyme, garlic powder, and salt. Close the bag and shake to blend the spice well.

Add the drumsticks to the bag, zip it shut again, and shake until the drumsticks are thoroughly coated with the seasoning. Refrigerate overnight.

The following day, about 2 hours before dinnertime, fire up your smoker and, when the coals are glowing, add some wet wood to the fire pan and fill the water pan halfway with hot water. Transfer the drumsticks from their bag to the grill and cover the smoker snugly.

Smoke at 200 to 220 degrees for about 1 1/2 hours, or until the juice runs clear when the meat is pricked and the drums are lusciously tender.

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2 1/2 ts Salt
3 Broiler-fryers chickens; 2 Garlic cloves; crushed
-(about 2 lb each), cut in 3/4 ts Dry mustard
-half 1/4 ts Coarse black pepper
Salt and pepper to taste 1 1/2 c Orange marmalade
1 c Butter or margarine 3 tb Lemon or lime juice
1/3 c Lemon or lime juice 3 tb Butter or margarine
1 tb Italian seasoning; crushed

In a small saucepan, melt 1 cup butter over low heat, stir in 1/3 cup lemon or lime juice, Italian seasoning, 2-1/2 teaspoons salt, garlic, dry mustard, and 1/4 teaspoon pepper. Sprinkle each side of chicken halves ightly with salt and pepper. Place chicken on grill skin side up; brush ith herb butter. Grill about 4 to 5 inches from medium coals until chicken s tender, about 1 hour. Baste frequently, turn chicken occasionally.

Meanwhile, combine marmalade with 3 tablespoons lemon or lime juice and 3 ablespoons butter in saucepan. Heat, stirring constantly, until melted. bout 4 minutes before chicken is done, brush some of the marmalade mixture on each chicken half to glaze; grill about 1 minute. Turn chicken; brush
with remaining marmalade mixture; grill about 1 more minute. Makes 6
servings.

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4 ea Chicken breasts 2 ts Vegetable oil
1 x ————rub————- 2 tb Ground cumin
2 tb Paprika 2 tb Brown sugar
1 tb Black pepper 1 ts Curry powder
1 ts Cayenne 1 ts Salt
1/2 ts Five spice powderr 1 tb Dijon mustard
1 tb Red wine vinegar 1 tb Vegetable
2 ea Cloves garlic, minced

Pat chicken pieces dry. Combine ingredients for rub. Smear rub over bother sides of chicken; the more you use, the spicer it will be. Heat barbecue. Brush grill with 2 tablespoons oil. Place chicken on grill, skin side down. Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer).

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Filling

1 crumb or baked pastry 8-inch pie shell, cooled

1 can (14 ounces) Borden Sweetened Condensed Milk

1/2 cup ReaLemon Lemon Juice

1 teaspoon grated lemon peel

2 egg yolks

In medium-sized mixing bowl blend together Borden Sweetened Condensed Milk,
lemon juice, lemon peel and yolks until thickened. Turn into pie shell.

Meringue

2 egg whites (at room temperature)

1/4 teaspoon cream of tartar

1/4 cup sugar

In small-sized mixing bowl whip whites with cream of tartar until they hold
a soft peak. Gradually whip in sugar, continue to whip just until whites
hold firm peaks. Pile onto pie filling and seal to inside edge of pie shell.
Bake at 325 degrees F. (slow) oven until top is golden brown, about 15
minutes. Cool.

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