my essential kitchen tools

A practitioner is only as good as the tools he uses to produce his work. Since I fancy myself a kitchen witch, I thought I’d share some of my favorite tools of the craft that help make cooking easier, faster, and more enjoyable.

My Essential Kitchen Tools

1. Non-stick cookware w/matching lids – Non-stick cookware makes cleanup easy, and because of that, my set of non-stick pots and pans are my everyday go-to cooking tools. While it isn’t necessary to have a full set (you might even come out better with mix-and-match pieces), it is advised to spend a little extra for quality non-stick cookware that won’t chip and peel as soon as you start using them. For the basics, I recommend a large pot (suitable for pasta and soups), a medium-sized saucepan and a large skillet.
2. Rubber spatula – A must-have for cooking on non-stick cookware so you don’t damage the non-stick coating.
3. Stainless steel skillet or saucepan – To make a quality sauce, you have to get some caramelization on the bottom of the pan. Same goes for searing meats. This simply cannot be achieved with non-stick cookware. A single 12-inch saute or fry pan should be enough for most kitchens.
4. Metal spatula – A must-have for scraping the caramelized bits (or fond) from the bottom of stainless steel pans. Never, ever use it on non-stick cookware.
5. Baking sheet – I prefer metal baking sheets which help caramelize roasted vegetables and meats. For easier cleanup or non-stick baking, I line the sheet with foil or parchment paper. If you only have one, I’d recommend one with a lip or raised edge to keep food or juices from sliding off into the oven.
6. Rectangular baking dish – Perfect for casseroles and cobblers. 
7. Tongs – Like having a heatproof pair of hands. Ideal for handling items in hot oil or water and for turning meats without piercing the skin and letting precious juices escape.
8. Peeler – Why torture yourself trying to peel fruits and vegetables by hand? A peeler makes quick work of the task.
9. Mandolin – While this isn’t an everyday tool, it comes in handy when I need thin, evenly-sliced veggies for salads. Works like a charm when making homemade potato chips.
10. Mini chopper – While I do own a large food processor, I rarely use it because it’s so big and I’m not usually chopping huge amounts of food at once. My 4-cup mini-chopper is more practical for finely chopping fresh herbs and veggies when making sauces, salad dressings, salsas, soups and stews.
11. Chinese skimmer – This handy tool is great for removing fried items from oil and for removing pastas (like ravioli, farfalle, etc.) or vegetables from boiling water.
12. Latex gloves – I keep a supply on hand for messy manually-intensive tasks like forming meatballs, and for dealing with raw meats and poultry. Be sure to use the non-powdered variety.
13. Mortar and pestle – Some folks swear by their spice grinder. For me, a good stone mortar and pestle are all I need to grind up a small amount of dried herbs or spices.
14. Wok – Honestly, if I could only have one piece of cookware, it would be a wok. It’s versatile enough to use for boiling, stewing, frying, steaming, and even for popping corn. I have 3 in my cabinet, but prefer the hand-hammered steel one to the 2 non-stick ones.
15. 2-3 good knives – Nothing makes prep more enjoyable than a good quality, sharp knife. There’s no need to get that variety set that comes in the wooden knife block, since you won’t use half of them. An 8-inch chef’s knife and 1-2 smaller knives (a 6-inch and/or a paring knife)  are more than adequate for most kitchen tasks. Henckel’s or Wusthoff are recommended brands. The quality is well worth the price. You’ll have these forever.
16. 2 cutting boards – I recommend at least 2 cutting boards – 1 for raw meats and 1 for veggies and other cutting tasks. Wood or plastic is up to you, but glass cutting boards can dull your knives faster.
17. Knife sharpener – Your knives will get dull over time. To save the hassle of having someone else sharpen them and to protect your investment, get yourself a simple sharpener.
18. Utility scissors – Couldn’t spatchcock a chicken without ‘em! They also come in handy for clipping fresh herbs.
19. Whisk – How else are you going to whip cream or make stiff peaks out of egg whites? A standard wire balloon whisk should be sufficient.
20. Stick / hand blender – I mostly use mine for making smoothies, but it’s a godsend when I need to puree a soup.
21. Wire colander/strainer – A must-have for draining pasta, beans and other items. Can also do double-duty as a sifter.
22. Measuring cups / spoons – I hardly follow exact measurements when cooking my own recipes. But when following someone else’s or on the rare occasions when I bake, measuring cups/spoons are absolutely necessary.
23. Parchment paper – As I mentioned before, I don’t bake often, but baking cookies and brownies on parchment reduces the risk of burnt-bottom (I mean, unless you’re into that) and makes cleanup much, much easier.
24. Aluminum foil – See #5 and #23.
25. Set of kitchen towels – When cooking, my hands are constantly getting dirty and constantly getting rinsed or washed between steps in the cooking process. One of the first things I do before cooking is make sure I’ve got at least one towel on hand. Most times I tuck it into my back pocket or toss it over my shoulder, so I have easy access to wipe or dry my hands or whip it out for more heavy-duty uses. In a pinch, I also use my kitchen towel to handle hot pans or lids.

photo 1: Auxillary home kitchen tools. by Special*Dark, on Flickr
photo 2: Baking Dish 2/14/11 by esimpraim, on Flickr
photo 3: mortar & pestle by ani!, on Flickr
photo 4: my fancy new measuring cups by knittygurl, on Flickr

chicken chili verde recipe

There’s a great brewpub in East Atlanta called The Midway Pub. They’ve got an amazing selection of craft beers on tap and an even more amazing patio. When I lived in the neighborhood, I’d end up eating or drinking there an average of 3-4 times a month. The vibe of the place is casual, slightly hipster (Okay, okay. Reeeally hipster), and reasonably priced. You know, the sort of place that you might end up at on a chilly winter day, packed into a booth with some really good friends, ordering round after round of intriguing beer selections.

On such a day, I found myself in between rounds and in need of some stomach-lining, soul warming fare. Since few things go better with beer than chili, I ordered a cup of Midway Pub’s green chicken chili (aka, chili verde). It was so good, that I decided right then and there to master my own version of the dish.

Since then, my green chicken chili has shown up on my own dinner table, at the office, on a cabin trip with friends, and at the neighborhood chili cookoff. Each time, I’ve gotten very positive reviews about this decidedly different take on traditional red chili. In fact, I now prefer it to traditional red chili.

Chicken Chili Verde (aka, Green Chicken Chili) Recipe

Ingredients:

2-3 lbs Boneless, skinless chicken thighs 

4-5 Poblano peppers

1-2 16oz jars of green tomatillo salsa (aka, salsa verde)

1 12-14 oz jar of corn salsa (or substitute an equal amount of frozen corn or canned creamed corn)

1-2 cans of cannellini (aka, white kidney) beans

1 bunch of cilantro, roughly chopped

5-6 cloves garlic

1 large white onion, roughly chopped

2 bunches of green onion, roughly chopped

1 cup chicken broth

Seasoning mixture: cumin, garlic powder, dried cilantro or oregano, onion powder, black pepper

1 lime, juiced

1 Tbsp olive or canola oil

salt, to taste

Optional Ingredients:

1 can petite diced tomatoes or fresh chopped tomatoes

1 can chipotle peppers in adobo

cornstarch

soft corn tortillas

Kitchen Tools:

Food processor or mini chopper

Large pot

Large bowl

Kitchen shears

Set oven broiler to 500 degrees.

Slice poblanos in half. Remove stem, seeds, and membranes. When oven is to temperature, place poblanos on top rack, skin side up and broil on all sides until skins turn black. Remove peppers and place in a plastic zipper bag. Close bag tightly and let peppers rest/steam for 10-15 minutes.

Chop white onion into rough chunks. Set aside.

Rinse and pat dry chicken thighs, coat liberally with seasoning mixture. Set aside.

Add cilantro, garlic and green onions to food processor and process until the mixture is finely chopped.

Add olive oil to pot and heat on medium. Add half of cilantro mixture and all of white onion to pot. Sprinkle with remaining seasoning mixture and stir to combine. Sweat vegetables for about 5 minutes.

Add chicken, lime juice, and chicken broth to pot. Bring to a gentle boil, and let cook for about 10 minutes or until chicken is just tender. Using tongs or a fork, remove chicken from pot, and place in large bowl to cool.

Turn pot to high and boil remaining broth on high until it reduces by half.

Remove roasted poblanos from bag. Peel and discard blackened skins. Chop poblanos.

Once chicken is cool enough to handle, cut chicken into bite-sized pieces using kitchen shears or shred by hand. Return chicken to pot and reduce heat to medium-low.

Add salsas, remaining cilantro mixture, and chopped poblanos to pot. If you’re using chipotle, add a couple of teaspoons of the adobo sauce to the pot (you can add the chipotle peppers too, depending on how spicy you want the chili). Cover and simmer on medium-low for 20-30 minutes.

In the meantime, drain cannellini beans in a strainer and rinse well with water. Add about a cup of the cannellini beans to food processor and process to a paste. Add beans and bean paste to pot, stir to combine. If you’re using diced tomatoes, add those as well. 

If chili is not as thick as you want it, mix a small amount of cornstarch with hot water in a small bowl and add the mixture slowly to pot, stirring until chili reaches desired consistency. Add salt to taste.

Remove from heat and serve with tortilla chips. Garnish with cilantro, green onions, and/or your favorite shredded cheese. And… a spoon. A really, really big spoon.

Note: If I’m really in the mood, I’ll fry my own tortilla chips to go with the chili. They taste so much better than store-bought and are worth the extra effort. To make: Cut corn tortillas into quarters. Heat 1 Tbsp of olive or canola oil in a large skillet on medium-high. Fry cut tortilla for about 1 minute on each side, or until lightly browned. Remove and drain on paper towels. Sprinkle with salt and cumin powder or any remaining seasoning mixture.

cheers,

k

work is play – what I learned from kickball

When I get the opportunity to work with larger, corporate clients I often hesitate, even cringe. My main reason for deciding to pursue a non-traditional career was because most corporate cultures are just too dysfunctional for my tastes. Bad behavior, internal politics, and power plays are often rampant in corporate environments, and no matter how long I usually succeed in avoiding them, I eventually either get pulled into them or fed up with them. Besides, I have my health to consider. Even though corporate gigs tend to pay well and offer more perqs, what good is it if I’m increasing my stress and blood pressure in the process? In short, I’m not dying to work.

Which is why I’ve (at least for now) decided to work as an independent contractor (aka, freelancer). As an independent, I’m essentially a company of one, so any dysfunction is all my own. I can deal with that. But the downside is that as a freelancer, I often work alone. In my home office. With no one else for company other than the voices in my head.
As entertaining as those voices are, the truth is I like working with other people. Especially if they’re smart and talented. There’s something very motivating, inspiring, and well… fun about working on a common objective with people who have the talent and the drive to make it happen with you. I guess you could say, I like working with people who take their work seriously but don’t take themselves seriously.

That’s the basis of my primary philosophy about work: ‘work is play’.

I tend to view work very similar to the way I viewed recess in elementary and middle school. Back then, the playground game of choice for me and my classmates was kickball. We’d play every day without fail. It was less a game, and more like a recurring chapter in the ongoing daily saga of our pre-teen lives. Two people would be appointed team captains, and the captains would choose teams, making sure each team had a couple of really good kickers, a pitcher, at least 1 person with a good throwing arm, and some really, really fast runners. Once the teams were decided, the rules of play were agreed to – no bunting; you have to tag somebody out, not hit them with the ball; the foul zone was between the edge of the pavement and the monkey bars. Eventually, play would begin. Each game had its high points and low points, conflicts and petty arguments. There would be hilarious moments when something ridiculously funny would happen, and when recess ended, we’d recount the game’s highlights long after that day’s winner and loser had been decided.

Reflecting on those playground sessions has helped me realize some important facts about work and working that I consider fundamental principles of my ‘work is play’ philosophy. Namely:

The best teams have a diverse mix of people.
If everyone on the team were the same type of player, it wouldn’t be much of a team. The teams that I’ve had the most fun with and learned the most from were those that were made up of people with backgrounds, cultures, and interests quite different from my own. Besides, it makes water cooler conversations a treat, to say the least.

Be clear about the rules can you live with / without.
In kickball, some of the rules were standard for the game itself, others evolved as we played the game repeatedly. It’s only by playing a few games that you get a feel for which rules you prefer and which ones you absolutely have to have. I tend to prefer working in situations where the rules of play aren’t as rigid as most. Flexible work hours, casual attire, a short commute – these are some ‘rules’ I prefer, but aren’t absolute deal-breakers. But frequent travel, lack of autonomy, and weekends in the office are work rules that just don’t work for me.

It’s just a game.
Play stops being fun when games are taken too seriously. The game is a part of life. It isn’t life itself. You are not a great person because you are a great kickball player, anymore than you are a great person because you are a high-level executive. The position you hold in the game is not the source of your power or strength or worth. It is the qualities and traits that you bring to the position. If and when the game ends, you will still possess the qualities and traits that make you who you are. In short, the game should neither consume nor define you.

The game can go on without you.
You don’t always have to be in the game. I remember a period during middle school when, instead of playing during recess, I would sit by myself and read or write in my journal. This went on for months. Then one day, I decided I’d had enough and went back to play. Not much had changed with the game since the last time I’d played, and I returned to the daily routine as if I’d never left. It’s okay to sit out a few rounds, if you need and want to. Take time away from the game to do something for yourself, with yourself, or by yourself – especially if it’s something that will make you a better player when you return to the team. Not only can the game go on without you, but you can go on without the game.

After-game reflection is almost as important as the game itself.
Conflict was an inevitable part of almost every playground kickball game. Occasionally, tempers would flare so high that there would still be tension after recess was over. Fortunately, the class immediately following recess was one in which our teacher would take time to help us work through any unresolved issues. Because our class was so small and close-knit, it was important that our relationships remained intact. Our teacher (a truly wise woman), gently forced us to reflect on our own behavior and that of our classmates, so we could grow in our understanding of each other, and ultimately go back to play another day. Taking time to reflect after every job or project is essential. It gives me the chance to assess how well I performed, what I might do differently next time, and what lessons I learned from any conflicts or issues that arose during play. After-game reflection is the #1 way to get better each time you play.

When I think back on those childhood kickball games, I realize that all of those playground maneuverings, all of the wins and the losses, and the occasional accidental injuries were teaching us how to work together, how to navigate relationships, and how to achieve a common goal with a group of not-so-common people. For me, work serves the same purpose – it’s the ‘playground’ where I show up to contribute my talents, to learn something, and to have fun in the process.

Once you’re able to approach your work with the mindset of play, you open up the potential for some serious learning experiences, simply by not taking everything so seriously. In work as on the playground, you have the ultimate say in what game you’re playing and what rules you play by.

cheers,
k
photo: At the Park by Bob B. Brown, on Flickr
photo: School Playground Rules by jem, on Flickr
photo:Locker Room by katerha, on Flickr

holiday leftover quiches

Part of my holiday ritual is to visit close friends after I’ve had dinner with my own family. It’s a time for me to catch up with my non-related loved ones. It’s also a great opportunity for me to sample holiday dishes from other families whose traditions and flavors may be just a bit different from my own. Invariably, by the time I’ve finished my rounds, I’ve got more than one to-go plate piled high with Christmas dinner staples like ham, turkey, and cornbread dressing (Note: I’m Southern. We don’t do stuffing).

This year, instead of letting those leftovers go to waste in the fridge, I decided I’d whip up a few quiches with what I scavenged from the multiple Christmas dinners that I dropped in on.

With a little help from some ingredients I already had on hand, I was able to make 3 different quiches. I strongly recommend you try at least one to make use of your own Christmas leftovers.

Ingredients:

2-3 cups of leftover cornbread dressing or stuffing OR 2-3 prepared pie crusts

12 large eggs

2 cups of half and half, heavy cream or condensed milk

1 tsp of nutmeg

1 tsp of cayenne pepper

salt and black pepper to taste

2 cups of shredded cheese (I had remnants of cheddar,

mozzarella, and jack in the fridge)

leftover turkey and/or ham, diced

1-2 cups broccoli, chopped

1/3 to ½ cup of sun dried tomatoes, chopped

1-1 ½ cups baby portobella mushrooms, chopped

2-3 cloves garlic, minced

½ medium onion, diced

3 simple soup recipes your grandma would be proud of

“As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It’s time to start making soup again.” ~Leslie Newman

As a kid, the return of cold weather meant one thing: the return of my grandma’s soup. My grandmother’s soup was slightly different each time depending on what leftovers remained from that week’s cooking. Sometimes there was beef, other times chicken, and occasionally, only vegetables – but it was always the gut-and-soul warming concoction I needed to make me feel that all was right with the world. A big bowl of grandma’s soup along with a perfectly grilled cheese sandwich equaled toe-curling goodness.

As much I used to enjoy soup eating, soup making wasn’t something I ventured into until fairly recently. I think somewhere along the way I convinced myself that only grandmas could make good tasting soups, and that I should steer clear of such foreign territory. In reality, though, soups are fairly easy for even novice cooks. And they’re an excellent way to make a meal that’s quick, budget-friendly and full of feel-good flavor. Plus, soups are universal. Every culture has at least one signature recipe for slow cooked veggies and meats in savory broth that’s a beloved dish at almost any dinner table.

The basic formula for most soups is the same. Step 1: Saute or roast aromatics and seasonings. Step 2: Add other ingredients. Step 3: cover with liquid. Step 4: Bring to a boil, or simmer until everything reaches desired texture and flavor.

As Ina says, “How easy is that?”

Here are 3 of my favorite soup recipes that any grandma would be proud of.

Lentil Soup with Root Vegetables

Ingredients:

2 Tbsp olive oil
2-3 stalks of celery
1 medium onion
2 cloves of garlic
ground spice mixture (1 Tbsp cumin, about 1 tsp each of: cinnamon, nutmeg, cardamom, paprika)
2 cups of green lentils
root vegetables: your choice of carrots, parsnips, and/or potatoes
6 cups vegetable broth or stock
salt and black pepper to taste
Optional (but highly recommended): 2-3 leaves of fresh culantro (not cilantro)

Chop or thinly slice all of the vegetables and the garlic (chopped veggies give a more homestyle feel; sliced veggies, a more refined one). Heat olive oil on medium high in a large pot, and add celery, onion, and garlic. Saute until onions begin to turn translucent. Add ground spices and saute for a minute, stirring constantly so you don’t burn the spices. Add remaining vegetables and lentils and stir to combine all ingredients. Add enough vegetable broth to cover everything. Bring to a boil, then turn heat to low. If using culantro, add to the soup. Cover and simmer until vegetables are tender and lentils are cooked through (about 40 minutes to an hour), adding more broth as needed. Stir occasionally during cooking. Add salt and pepper to taste before serving.

Why you’ll love this soup: It’s very low effort. It’s 100% vegan so you can feel good about eating it. The blend of spices gives an earthy Middle Eastern flavor that’s exotic without being weird.

Curried Butternut Squash Soup

Ingredients:

olive oil
salt and black pepper
2 medium onions, chopped
1 not-so-sweet red apple, peeled cored, and chopped
2 stalks of celery, chopped
1 carrots, peeled and chopped
3-4 butternut squash (about 3 lbs)
1 Tbsp curry powder
1/2 Tbsp ground ginger
2 tsp garlic powder
approx. 5 cups chicken broth or stock
special tools: blender, immersion blender, or food processor
for garnish (use any or all): chopped green onions, chopped cilantro, dried cranberries, coconut flakes, chopped cashews

Preheat oven to 425 degrees. Cut each squash in half lengthwise and remove seeds/pulp with a spoon. Drizzle chopped veggies, apple, and squash halves with olive oil and sprinkle with salt and pepper. Place chopped veggies and apple on 1 baking sheet and squash on a separate baking sheet, skin side up. Place in oven and cook until very tender (about 20 minutes for apple/onion and 45 minutes to 1 hour for squash). Allow roasted ingredients to cool. Scoop out squash flesh and add to blender or food processor with roasted ingredients, and about 1 cup of chicken broth. Depending on the size of your blender or food processor, you may have to do this in batches. Blend mixture until you have a puree. In a large pot, heat olive oil on medium high and add curry powder and ginger. Saute for 1 minute, then add squash puree and enough chicken broth to reach desired consistency. Heat on medium until warm. If you’re using an immersion blender, add all of the roasted ingredients to the sauteed curry powder / ginger mixture in the pot. Cover with chicken broth. Bring to a boil, then turn heat to low. Cover and simmer for 10-15 minutes. Remove from heat and blend in the pot until you reach the desired consistency. Add more salt and pepper to taste. Serve with garnishes on the side.

Why you’ll love this soup: The color is beautiful. If you’re used to sweet butternut squash soups, you’ll enjoy this savory alternative. You can customize the flavor and texture to your heart’s content with the garnishes.

Easy Vietnamese Pho Ga (Chicken Pho)

Ingredients:

olive oil
2 medium onions
3 slices of fresh ginger
6-8 cups of chicken broth
1 tsp of fish sauce
16 oz rice noodles (or angel hair pasta)
1-2 cups cooked, shredded chicken (preferably dark meat)
for garnish: thai basil leaves or chopped cilantro, sliced jalapeno, chopped green onion, lime wedges, chili sauce (sriracha), bean sprouts

Preheat oven to 400 degrees. Peel onions and cut into quarters. Drizzle with a little olive oil. Place onion and ginger on baking sheet in oven. Roast for 20-25 minutes or until lightly browned. Meanwhile, bring a large pot of water to a boil, and cook rice noodles (or angel hair) according to package directions. Place cooked noodles into 4 separate bowls. In a separate pot, add chicken broth and fish sauce and heat on medium-low. When onion and ginger are roasted, add to chicken broth. Heat on medium-low for 15 minutes. Add a small amount of chicken and each garnish to each bowl on top of cooked noodles. Ladle hot broth into each bowl (leaving onion and ginger in the pot) and serve with extra garnishes on the side.

Why you’ll love this soup: It has everything you expect from traditional chicken noodle soup with a decidedly non-traditional flavor. It tastes almost as good with or without the chicken in the soup. It’s even easier to make than the other two soups above.

cheers,

k

photo: Vegetable soup by Lottery Monkey, on Flickr

photo: Lentil Soup by Back to the Cutting Board, on Flickr

photo: pho ga by jslander, on Flickr

spatchcock chicken recipe

I first had spatchcock chicken a little over a year ago at The Sound Table in Atlanta. The dish was most impressive because of its simplicity – cuts of bone-in chicken, with an herby-citrusy flavor and a nice char on the skin. Determined to recreate the dish at home, I searched the interwebs and discovered that the term ‘spatchcock’ had nothing to do with how the meat was flavored, and everything to do with how the meat was cut.

Put simply, to spatchcock means to remove the spine or backbone of the bird in preparation for oven or grill roasting. Spatchocking is actually the more formal cooking term for butterflying. The whole point of spatchcocking is to allow even cooking of both white and dark meat portions of the bird. As anyone who has roasted a whole bird knows, it can be near impossible to have juicy, fully-cooked thighs and legs without also ending up with dry, overcooked breasts and wings.

Get your head out of the gutter, please.

Since my first taste, I’ve spatchcocked my fair share of birds.  I even spatchcocked last year’s Thanksgiving turkey – it cooked in record time and was the most flavorful roasted turkey I’ve ever had. Dark and white meat were equally juicy. The skin was perfectly crispy, and the under-the-skin seasoning technique I use had infused every bite with serious flavor.

Plus, I get to giggle a bit every time I tell my guests what they’re eating.

Recipe for Spatchcocked Chicken

Ingredients:

1 whole chicken

2-3 Tbsp olive oil

1 lemon

2-3 cloves of garlic

salt, pepper, rosemary, thyme, marjoram (or use whatever blend of herbs/spices you prefer)

1-2 Tbsp butter (optional)

Kitchen Tools

sturdy kitchen shears

latex gloves (optional) - I get kinda squeamish when handling raw chicken, so I always don a pair of latex gloves for the prep.

mini food-processor (optional)

Prepare  the seasoning mixture by combining the oil, butter, salt, pepper, garlic and herbs in the food processor and processing to a thick paste. Alternatively, mince the garlic and stir together in a small bowl with the other ingredients. Half the lemon and squeeze juice of one half into the seasoning mixture. Stir to blend. Cut the whole lemon into thin slices. Set lemons and seasoning mixture aside.

Rinse the bird well, including the inner cavity. Place the bird on a stable surface or inside of a large baking pan, breast side down. Using the shears, cut vertically along either side of the backbone from one end of the cavity to the other. Depending on how good your shears are, this may be easy or it may be pretty hard. Use a bit of elbow grease. Rock the shears back and forth to break the bones on either side of the spine. Channel your inner Hannibal Lecter. Sip a Chianti. You’ll get through it.

At the end of that gruesomeness, you should have a spineless bird in front of you, and a bird spine in your hand. Save the spine for making stock, or toss it out.

Pre-heat oven to 400 degrees.

Run your hand gently under the skin covering the bird’s breast, separating the skin from the flesh. Go all the way down to the thigh area, being careful not puncture the skin. Using a teaspoon or your hands, take small amounts of the seasoning mixture and rub all over the bird, under the skin. You may have extra seasoning mixture left over. Take lemon slices and slide them under the skin. I usually place 1 slice on each thigh, 2 on each breast, and tuck a lemon slice under each wing. Sprinkle more salt and pepper all over the skin. Place the bird in a roasting pan and cook for 40 minutes to 1-hour, until done (3 tests for doneness: juices run clear; leg/thigh moves easily in socket; thermometer inserted at thickest part of breast reads at least 160 degrees).

Note: When I tried this recipe with turkey, I did not de-spine my own turkey. I bought the bird from the Sweet Auburn Curb Market and had the butcher there make a cut on each side of the spine while the bird was still in its wrapper. I suggest you seek similar assistance for a larger bird.

cheers,

k
Photo 1: via Leon Dale Photography

Photo 2: via Another Pint Please…, on Flickr

Photo 3: via that.turtle, on Flickr

7 things to do the day after getting fired

Canned. Sacked. Let go. Forcibly retired. Getting fired, no matter what sweet-sounding name you try to pin on it, is still a pretty bitter experience. Even if you’re expecting it to happen (or you’ve been secretly praying for it to happen), nothing ever quite prepares you for the day you get fired.

Yet, in our continually uncertain economy, getting fired is an experience that more and more people are having to deal with. Naturally, most people react to a firing in an emotional way – with tears, anger, idle threats, feelings of isolation or low self-worth. But the 24 hours after you’ve been fired is not the time to be paralyzed by emotion, it’s the time for some very simple actions that can pay off big in the long run. You can always come back to the 5 stages of grief later.

the 5 Stages of Grief, by Jack Donaghy

Here are 7 suggestions for what to do the day after your last day on the job.

Tell Everyone

Though shame and embarrassment at losing your job might make you want to keep the whole mess a secret, don’t. Think of it this way: if nobody knows you’ve been fired, nobody will know you’re available for new opportunities. A quick email message (or tweet or Facebook post) to your network of friends and associates saying something like, “Guess what guys, I’m looking for employment again,” followed by a very brief, very clear description of what kind of employment you’d prefer, could work wonders. Many of those people that you tell will likely reach out to ask for more details. Resist the temptation to go into a long diatribe about what an evil cad your now ex-boss was, or how you never liked that filth-flarn company anyway. There will be much time for ranting in the days to come. When pressed for more deets, simply say, “I’m not in a space where I can talk about it right now, we’ll have to get together soon so I can tell you all the gory details. But if you can keep an eye out for (fabulous next job I’m looking for), I’d really appreciate it.”

Ask for Recommendations

Even if you were fired for less than stellar performance, there’s probably at least one person you worked with who actually liked you and the work you did. Instead of avoiding them like the plague, reach out and ask for a quick letter of recommendation. Or better yet, send them a LinkedIn request, so they can put their glowing recommendation of you on the interwebs for the whole world to see. Wait. You do have a LinkedIn account, right?

Get LinkedIn

If you don’t already have a profile on LinkedIn, shame on you. I’m sure it’s because you were so busy with work before that you didn’t have time to get it done. Well, now that that’s no longer a problem, it’s the perfect time for you to create or update your LinkedIn profile. Search for and make connections with your now-former coworkers. Consider this the part of the job loss chapter that you get to write yourself. You decide which characters you want to continue in the story, and how you express what your experience was like.

Update your resume

Even if you don’t intend to start looking for a new job right away, it’s best to update your resume while the details of your last position and accomplishments are still fresh in your mind. You may even consider putting up a free or inexpensive website to post your skills, your resume and examples of your work.

File for unemployment

Labor and employment laws differ for every state. And if you were fired for misconduct or negligence, you may not qualify to receive unemployment benefits. But it never hurts to try. Even if you and your former employer disagree about the reason for your termination, you may be able to appeal an initial denial of unemployment benefits.

Schedule some coffee dates

Write your own training plan

Take some time to envision what sort of job or position you want next. Spend an hour or so searching on Careerbuilder, Monster and other job hunting sites for job descriptions that are similar the position you want. This will allow you to see what sort of skills or certifications are preferred for those roles, and which ones you may need to brush up on. Make a list of 2-3 classes you want to take, certifications you want to pursue, or professional skills that you want to improve upon. In the coming days (or weeks or months), your new job will be to find and complete training classes, self-directed projects, or pro-bono gigs that will prepare you for your next job.

Let’s be honest, it is statistically probable that you’re going to get fired at some point in your life. Your reason for being terminated may not even be your fault. And even if it is your fault, it isn’t the end of the world. Life goes on. You learn from the experience, pick yourself up, and move on to the next chapter. You aren’t the only one this has happened to, and you certainly won’t be the last. By taking small, immediate actions you’ll go a long way in dispelling the feelings of powerlessness that may come with a job loss. And by taking those actions you’ll remind yourself that, in the end, you are the only one responsible for your career destiny.

cheers,

k
photo 1: You’re Fired! by bjornmeansbear, on Flickr

photo 2: via jericapng, on Tumblr

photo 3: Unemployed Dad 488 by Bearman2007, on Flickr

pre-holiday detox: 5-day cleanse before you binge

If this holiday season is anything like last year’s, it will be indulgent. Very, very indulgent. Already, my weekend calendar for the next month is jam-packed with events where hearty food and heavy drink will be the central focus. And that doesn’t even include Thanksgiving.

The chances of me abstaining from this once-a-year feeding frenzy are about as slim as the chances that some portly, older gentleman will slide down my chimney and deliver gifts in late December. Translation: It ain’t happening. But if I’m going to make it to the end of the year looking less like Santa Claus and more like Jesus, I’ve got to do something to counteract the bingeing.

I decided to reach out to my good friend Maria Bee for her advice. Maria and I know each other from our road warrior consulting days when frequent travel, frequent stress and frequent dining out was a part of our daily lives. Since then, Maria has “taken back her life” by teaching everyday slackers like me how to eat and exercise better. And believe me, this lady knows her stuff. As a former fitness competitor (Ms. Figure America Winner, 2009), a personal trainer, and a naturopathic practitioner, Maria is an expert on maintaining overall body health through proper nutrition and exercise. She dishes out tough-love-style diet and exercise advice on her Facebook page and through her blog.

Last week, I mentioned to Maria that I wanted to do a 5-day cleanse each month of the holiday season, and was looking for alternatives to the all-too-strict Master Cleanse that I’ve done a few times before. As luck would have it, Maria was just starting a 5-day pre-holiday cleanse herself and was kind enough to share her daily regimen with me, so I thought I’d pass it along to you, Dear Reader.

Maria Bee’s Pre-Holiday 5-Day Cleanse

Upon Waking: First thing in the morning, drink  1 cup of water

For Breakfast – Fruit smoothie with vegetable-based protein

Ingredients: 5 strawberries, 10 blueberries, 1/2 banana, 1 slice pineapple, 2 tablespoons flax seed oil, 1 teaspoon spurilina, 1 teaspoon macca powder, 25-40 grams Protein powder, Ice (optional), 1 tablespoon local honey (optional)
To Make: Pour all ingredients into a blender, blend well and serve.

For Lunch – Large Salad

Ingredients: Kale, purple onions, cucumber, mushroom, spinach, raisins (optional), broccoli, 1 slice of avocado, Any type of vinaigrette dressing

Drink 16 ounces of water with lunch

For Mid-day Snack (after lunch and before dinner)

Mix 16 ounces of water with a pinch of cayenne pepper and 3 teaspoons of lemon.

Drink water mixture along with a handful of almonds

For Dinner, Option #1 – Vegetable Juice (requires a juicer)
If you don’t have a juicer, use the veggie wrap recipe below.

Drink 16 ounces of water at dinner

Ingredients: 1 broccoli bunch (with stem), 1 handful of spinach, 2 celery sticks, 1/2 Chayote squash, 1 Chard, 2 stems of mustard greens, 2 pinches of cayenne pepper, 1 stalk of ginger, 2 lemons

For Dinner, Option #2 – Veggie Wrap (no juicer required)
Drink 16 ounces of water at dinner

Ingredients: 1 Collard Green leaf, 1 tablespoon hummus, 1 chopped yellow onion, 5 mushrooms cut, 1 green pepper sliced, 1 red pepper sliced, 1/3 cucumber sliced, 3 green olives, 1 broccoli flower cut, 2 slices avocado, 2 teaspoons olive oil, 2 tablespoons vinaigrette dressing, *any additional vegetables can be added

To Make: Take the collard green wrap and rinse thoroughly, lat flat and spread hummus. Add green peppers, red peppers, broccoli, cucumber, olives, mushroom, and onion. Pour olive oil over vegetables, add avocado and vinaigrette dressing. Roll collard green into a wrap, use additional hummus or vinaigrette as a dipping sauce.

As you can see, the focus of the cleanse is raw foods, and it’s a great way to boost nutrition and energy before the holidays or any time that your eating habits have gotten out of wack. The supplements and special ingredients listed in Maria’s recipes can be found at most health food stores.

For additional foods that will help you with your pre-holiday clearance, check out Maria’s post: Top 10 Cleansing Foods.

to your health,

k

photo:Diet Police fridge magnet by lydiashiningbrightly, on Flickr

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