Which Appliances are Worth the Counter Space?

In my house, kitchen appliances live in one of two places: in the kitchen or in the basement. The ones in the kitchen are the ones that I use constantly. The ones in the basement are the ones that only come out once in a while.

My Constant Favorites

Blender

This lives right on the kitchen counter because I use it almost every day. I have a Vitamix which is no small investment, but this workhorse has served me well for years. I’m actually on my second Vitamix. After 15 years, I decided to retire my original, and Vitamix has a trade-in program that gave me a discount on my new purchase. There are less expensive options, such as the NutriBullet Blender–and the Vitamix is more power than you’d need for smoothies. However, its heavy duty parts and high powered motor can also turn whole wheat into flour, nuts into nut butter, and other tasks that might cause a lesser motor to wheeze.

 

Instant Pot Electronic Pressure Cooker


I hesitated before jumping on this particular bandwagon because I’d never used a pressure cooker before and didn’t particularly miss it. Turns out that was just because I didn’t know what I was missing. Instant Pot fans tend to be a bit cult-like, but I’ve totally drunk the Koolaid. I use it to hard-boil eggs (perfect every time!), make stock in 30 minutes instead of two hours, cook hard beans and steel cut oats to tender (but not mushy) perfection in 15 minutes, and countless soups, stews, and one-pot meals. There are many sites, cookbooks, and Instagram feeds dedicated to Instant Pot recipes, so inspiration and instruction is never more than a click away. Easily the best kitchen purchase I’ve made in ten years.

Listen to my podcast episode: 4 Reasons You Need a Pressure Cooker. Continue reading “Which Appliances are Worth the Counter Space?” >

Create a world of flavor from just ten spices

Fresh spices are the best spices.  But I’ll bet you have spices in your cupboard that have been there for longer than you can remember. Most likely, you bought them for a specific recipe and haven’t used them since.

It doesn’t make sense to have dozens of spice mixes gathering dust in the cupboard when you can create endless variety  with just a handful of foundational flavors.

I recently teamed up with McCormick Spice to create this fun infographic, showing how to create  a half dozen of today’s most popular flavor profiles using just ten basic spices. But the possibilities are endless!

Spice Recipe Poster

Make your own calcium-fortified cashew milk

In the ever expanding category of nondairy milk, cashew milk has become a favorite. Although soymilk is a closer match for cow’s milk in terms of protein, it does have that distinctive beany flavor. (Which I don’t find unpleasant…just pronounced.)

Cashew milk, on the other hand, has a much milder flavor. To my palate, at least, it is the most dairy-like in taste and mouth feel. It’s also–by far–the easiest nondairy milk to make yourself, which can save you big bucks. You can even add your own calcium and vitamin D!

Cashew milk is the easiest to make from scratch. No boiling, skimming, straining. Click To Tweet Continue reading “Make your own calcium-fortified cashew milk” >