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

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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

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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

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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

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“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

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