Thanksgiving is Near!

One week left before the best holiday for us Nom Nom lovers. And whats not to love? Its an official day of feasting. A day to celebrate what you have, not what you want. A day to overindulge, get your 2000(+) calories in one giant meal, and then sleep the rest of the day away in the La-Z-Boy while watching football. Its a day for things that you won't touch the rest of the year, like whole turkeys, pecan pies, candied yams, and gobs of butter on your biscuits. And for my little family, this Thanksgiving means a lot to us. This year has been a year of ups and downs, as my husband said "We made it, even though there were dark days, there was chaos, and it seemed impossible. We're here, we're together, and in a few weeks, it will all be a thing of the past." And isn't that the truth? In just a few weeks, my world will be turned on its head again.
So, enough about the personal stuff. I'm ready to get my hands in some flour and make some home made dough for my pies. About 5 years ago, a friend of mine planned a huge Thanksgiving dinner for us couples that didn't have family close by. We had probably 4 couples there, and 3 kids. Each couple was given a responsibility. One had turkey. One had appetizers and stuffing. One had sides. And one, us, had pies. We were new to the group, and when I asked what pies they wanted, I was told pumpkin, pecan, apple, and cherry. I stressed. To me, pie is something that only tastes good if its home made. And I had 3 days notice. Coring and chopping apples, stemming and pitting cherries, baking down and pureeing a pumpkin... those took time! And I had a full time job! We showed up maybe 30min late, but we had 4 home made steaming pies for everyone to enjoy. My dear friend looked at me, astonished, and said "I expected you to buy them!". Oh no my dear..... Never going to happen!
Instead of sharing basics right now, I'm anxious to share my cherry pie recipe. It's always a hit, and in a pinch I have used canned cherries and pre-rolled dough(shhhhh, don't tell!) and it turned out pretty good too. In my defense, I was newly pregnant, with a rambunctious small child running around, a full time student, and had to make 5 pies for 13 adults. Anywho, below is my Cherry Pie FILLING Recipe. Before Thanksgiving, I will share my Apple and Pumpkin pies as well. Lastly, I will share a FRUIT pie crust recipe.

Nommy Mommy's Super Cherry Pie

• 2 (16 ounce) cans tart cherries, drained (NOT PIE FILLING) OR 4 cups fresh cherries, pitted and stemmed
• 1 cup sugar
• 3 tablespoons quick-cooking tapioca
• 1/4 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• red food coloring (If desired)
• 1 tablespoon butter or margarine

Directions

1. Place bottom crust in pie pan. Mix cherries, sugar, tapioca, extracts, salt and food coloring if desired; pour into the crust. Dot with butter . Top with a lattice crust, or solid crust slitted. Bake at 375 degrees F for 55-60 minutes.

And, if you ever have an issue on over browning on crusts, be on the look out for my upcoming picture tutorial on crust tenting! I'll even show different methods, and rate how they stack up against each other.

Pantry Staples

Ah, the pantry. To me, it is a thing of beauty. Single ingredient food items in their whole, unadulterated form. *sigh* Its heaven.

The pantry doesn't need to be fancy. It doesn't have to have it's own place, but can consist of several cabinets if you're living in an apartment, seeing as these are almost always seen as a luxury even in the pricey markets. While the picture to the left looks expensive, I can assure you that this look is not only for aesthetic reasons. Living in the southern US, I've found that pantry bugs are more of a problem than you could ever have imagined. Plastic containers are cheaper, but with the unknowns to the chemicals that actually go into the manufacturing of those containers, I as a parent would rather steer clear (remember the BPA scares in baby bottles in 2008? Yea, those still have me reeling!). Going with airtight, glass containers is green, healthy, affordable, and above all just plain pretty. Plus, glass won't absorb the smell of whats being stored, so if you decide to use the container for something else later, there's no need for overnight soaking in hot soapy or bleach water. The choice is yours, depending on your budget, location, and desires. Containers aside, here are some basics that are a must...


Must Have Spices:

• Salt & Pepper-How much you spend on these is entirely up to you. Some go the route of Salt and Pepper mills, in which you personally grind the larger chunks into smaller, fresher pieces right before use. This leads to stronger flavors. If you are just starting out though, you can get by with the $.99 2 pack that has the cheap cardboard table top containers.
• Basil-Personally, I use this in just about everything. Its a go-to spice for anything pasta. Its a main ingredient in Italian seasoning, and its uses are endless. My picky boys have eaten plain noodles with a little bit of melted butter and basil as a meal on more than one occasion.
• Oregano-Another main hitter in the Italian seasoning. Very flavorful, and compliments tomatoes nicely.
• Rosemary-This tasty treat can pack a surprise punch to potatoes. Fresh, it is a spice that grows in sprigs.
• Thyme-Great for seasoning meat and veggies

 Good to Have Spices:

• Bay Leaves- DO NOT BUY THESE CRUSHED! Bay leaves have a VERY strong flavor to them, and even high quality types will have a texture that can slice your gums. Save yourself the knockout effect and buy whole bay leaves for your stews or roasts, and just prior to serving, fish them out (You can use some kitchen twine tied to the end of the leaf to make it easier to locate.. I do this often with thyme & rosemary sprigs and a bay leaf)
• Cayenne Pepper-Adds a kick. This is what gives chili such a punch, since its made from dried ground cayenne peppers.
• Chili Powder-Used with cayenne and cumin for the full Tex Mex effect.
• Nutmeg-Another strong flavor. Used almost entirely for baking in my house.
• Cumin-Used in a lot of Tex Mex and Hispanic cooking. Gives food a bit of a punch.
• Dill-If you are going to do a lot of cooking with fish, this is a must. Almost all fish can simply be cooked with lemon, dill and olive oil or butter.

Cooking Basics:

• Extra Virgin Olive Oil (EVOO)-Rachel Ray became very popular because of her use of EVOO, and I'm right there with her in touting my love. It's healthy, its flavorful, and you can use it for just about anything. I'd rather use EVOO than vegetable or canola oil any day.
• Nonstick Cooking Spray
• Balsamic Vinegar-Very flavorful, and great for making vinegarettes.
• White Vinegar-A small jar can last you about a year with normal usage. Perfect for making BBQ sauce.
• Soy Sauce-used in a lot of Asian cooking
• Worcestershire Sauce-I promise, once you get used to using this, you'll never know how you went without it. Perfect for seasoning beef and stews.

Dry Goods:

• Flour
• Sugar
• Corn Starch-If you plan on making home made gravy, this is a must.
• Baking Soda
• Dried Pastas like Spaghetti, Rotini, Penne, Elbows and Egg Noodles
• Dried Beans, Peas, and Lentils
• Brown Rice-The nutritional value of brown rice far exceeds the flavor change in my book. Unless you are doing authentic Asian cooking, brown rice is better for everyday consumption.
• Dried Breadcrumbs or French Fried Onions-They can be used interchangeably in most cases (just crush the onions), and usually the onions have a lot more flavor

Shelf Stable or Canned Goods:

• Tomatoes-Whole, Paste, Diced, and Sauce. Try to have 2 of each can on hand at all times.
• Condensed Soups-Cream of chicken, broccoli, and mushroom.
• Broths or bouillon cubes-Chicken and beef. 
• Canned meats-Tuna, salmon, sardines, and chicken. I've never used canned ham, nor do I desire to, but if its your thing, make sure to include it. Canned chicken is useful more so for chicken salads than any casseroles, but its very useful.

Perishables:

• Carrots-The next 3 ingredients are called the mirepoix, or Holy Trinity of cooking. The true french chef would include the fourth (bell peppers), but if low (especially when they cost so much each), they can be excluded.
• Celery 
• White Onions-Even if you don't like onions, have one on hand. They are used in almost every recipe I love.
• Bell Peppers-Just like above. 
• Potatoes-You don't have to have the 10lb bag, just have a few on hand for baking, mashing, or using in soups or stews.
• Garlic-Whether you go dried, pre-minced packed in juice, or whole to chop yourself is a personal choice. I like the pre-minced myself because I love to cook with it, and it really is less of a hassle.
• Lemon and/or Lime Juice-The small containers are better because when these things spoil its just nasty.
• Eggs

So, now you have the list of the basics. Don't take my list as a Bible, just more of a jumping off point. Hate onions? Then don't use them. Love mushrooms, then throw them in there. I know it may seem like it'll cost you a lot of money, but these basics can make almost your entire meal. With this list, you can make everything from Omelets to Baked Potatoes to Stew (with the addition of stew meat). So until next time, happy nom noms.

The Basic Kitchen

Male or female, married or single, with kids or without... At some point in your life you've lived in a home with a kitchen. I know, I know, its a crazy notion, but follow me.

A kitchen is, for me, the heart of the home. It is where coffee is brewed (a must in my household), food is cooked and memories are made. This room should have the bare basics for cooking, which will include a refrigerator, a stove top, an oven, and counter space for preparation (note the absence of a microwave.. I'll get into that later). There are ranges on the quality, expense, size, and usefulness of each item. Those facts are of little importance right now though. It doesn't matter if you rent or own, just moved in, or have lived there for years... For this first post, all I want to do is tell you the basic things other than your big ticket items that you MUST have in a properly functioning kitchen. And your kitchen doesn't have to look like above (wouldn't that be nice though?) to be perfect either!
So you have your big tickets needs, right? RIGHT? If you don't, just bookmark this page, grab the credit card, and do some shopping. You won't get far without those babies. Oh, you do have them? GREAT! So I'm sure now you're wondering what comes next? For the basic cook, this list will save you lot of time, money, and space if you stick to it. Unless you are going for awards, you don't need the super fancy things like pastry mats, 15 or 20 piece cookware sets, or gobs of gadgets... These simple things will help immensely.

Pots, Pans, and Baking Dishes:

• 10 or 12 inch nonstick skillet with lid-this is a highly versatile piece of cookware. It is called for in simple box preparation meals all the time. In my opinion, this is one of the few things you'll want to sink some real money in (I'm not saying spend $100 on it, just that you shouldn't buy one for $5 or $10 from the local drugstore). Trust me, you'll get lots of use out of this bad boy.
• 2qt saucepan with lid-Bonus if this comes with a steamer basket. This is another super versatile piece of kitchen basics. From boiling your Mac N Cheese, to steaming your broccoli, this thing is handy.
• 4 qt pot with lid-Good for making soups, stews, and meals for a crowd. **NOTE**-You WILL want this to be something that is both stove-top and oven approved. Like your skillet, you will get lots of use out of this for things like slow cooking or braising. (It is sometimes called a Dutch oven. If you have the space and the funds, I recommend getting both a stove-top only and stove-top/oven version.)
• Broiler Pan-Usually a metal 9x14 (approx) pan that is about 2in deep. It will have a removable slotted or holey insert that does not go flush with the bottom. Great alternative to grilling.
• Set of Pyrex rectangular baking dishes-Most casseroles do really well in dishes like these. Great for One Dish Meatloaf meals, where the loaf is in the center and you have cut veggies around it.
• Set of Corning Ware-Perfect for deeper casseroles, or if you're like me, serving you steamed veggies. After steaming, just put in the dish, then top with a rounded spoonful of butter and cover. The heat will melt the butter and keep your veggies warm for serving.

Utensils:

• Large Slotted Spoon-For stirring or serving dryer or thicker meals.
• Large Solid Spoon-For stirring or serving meals with a little bit more moisture. Can sometimes be useful for soups or gravies.
• Ladle-For soups or gravies. The deeper bowl of the spoon makes it so you can catch more nom nom goodness, like the food that keeps sinking to the bottom of the pot, or dredge off the liquids on top if you want more juice in your bowl.
• Solid Spatula-Pancakes, crepes, omelets, anything that needs solid support for flipping or turning.
• Slotted Spatula-Not a NEED, but very useful. Same uses as your solid spatula, but usually has a little bit more flexibility to it. (Great if you want to attempt the niffty mid air flips of the above mentioned pancakes, crepes, or omelets)
• Whisk-Beating eggs, mixing soups, setting gravy, mixing batters... Infinite uses.
• Pasta Spoon-Spaghetti anyone?
• Tongs-I have no preference. I've tried the metal triangle ones, the plastic ones, the stainless steel ones, and the silicone ones. Silicone or stainless steel will give you the most versatility and usefulness, but the choice is yours.
• Basic knife set-MUST have a 4in paring knife, 6in utility, and 8in chef knife. These are a must for a starter kitchen
• Glass cutting board-There is some debate on materials, but I prefer glass. Its less porous than your usual materials of wood and plastic, which means less likely to harbor bacteria. Its sturdy, so you can usually go to town dicing on it without an issue. And, if you're like me and shop discount overstock retailers, they have loads of styles to choose from! My favorite one actually has a kitchen conversion chart on it, which is highly useful if you want to know how many tablespoons go into 1cup.
• *edit*Meat Thermometer-After posting this right before bed, I was kicking myself for leaving off this little gadget. The reason why is my mother in law and I once got into a huge argument over the doneness of a pork loin because of a lack of this little thing. Save yourself the grief I endured, and make sure you have one. You'll never go wrong. (On a side note, even though it was horrible when it happened, it is now a long standing joke in the family about pork. I promise, there are no hard feeling on the matter with us.)

Small Appliances:

• Microwave-Very useful. I don't count this as a big ticket item, because honestly, a basic set up doesn't need a large one, or one with all the bells and whistles. Something to reheat foods, warm liquids (like the last dregs of the coffee pot), do a quick sanitation of plastic bottles or utensils, dry a pair of socks. You know, the usual stuff.
• Toaster Oven-Having small children, I will tell you this thing is a LIFE SAVER. I could do a whole post on the pluses of having this little piece of kitchen heaven. In fact, I just might. But let me just say for now, if you want a toaster (and don't want to do it the old fashioned way of sticking it in the oven) then this is a must.
• Hand Mixer-Yes yes yes, I know, you want the pretty stand mixer. But trust me, unless you are going to be making breads, cakes, cookies, and all sorts of delicious baking goodies for a living, you don't need it. Its heavy, it takes up a lot of space, AND, the good ones are over $200. No thank you. Just use a hand mixer and a mixing bowl. Pocket your $200 for something else.

Misc:

• Can Opener-Rest assured, it doesn't matter if you spend $4 for a manual or $50 for the deluxe counter top one. They all do the same thing. (However, you will want one that either doesn't have the blade come in contact with the can's contents or can come apart for cleaning.)
• Kitchen Shears-Whether its opening a bag, cutting your raw chicken, or snipping the ends off your asparagus, these things are super useful. MAKE SURE it comes apart. If bacteria can get between the blades and you can't clean it out, you're just wasting your money, and risking all sorts of nasty food borne illnesses.
• Nesting Measuring cup set, with spoons-to me, this is far easier for dry goods than the glass 2cup measuring cup
• Glass 2cup measuring cup
• Colander-For rinsing or draining foods.
• Grater-I'm all about the multi-purpose, so if you can find a mandolin, that is in my opinion superior to just your standard boxy table top version because it grates, slices, dices, juliennes and just looks AWESOME. **NOTE-From my personal experience, USE THE GUARD. I was slicing cucumbers on my mandolin over a year and a half ago and opted not to use it. I STILL have a pencil eraser void in my thumb where I sliced past my thumb print forming layer in the dermis. It bled for over an hour, and being on my thumb it took forever to heal. Not to mention, it just plain HURT.
• Mixing bowls-Unless you are making something big or intensive, the largest bowl you should need is slightly larger than your saucepan. One or two is really all you'd need. It can be used for batters, sauces, glazes, doughs... The list is endless.
• Empty Spice Jars-I know, the pre-made spice racks that rotate and are already labeled look so pretty. But, in my experience, they are a waste. They spend so long on the shelves at the store that when you open your dried spices they aren't good for much else than sitting in the jars. They are usually a dark green (meaning OLD), lacking in the flavor department, and if you're anything like me, you'll use about 3 of the 20 you get in the set. Then you're left with 17 other spices that you'll never use (Mustard Seed?! Minced Bay Leaves?!) and will keep simply so your other 3 pretty jars still have a nice home. 

I'll go into this one more later in my next posting about the basic needs for a pantry. For now though, happy shopping!