My Cooking Challenge begins

Well, here I am again. In my last post I said I would try to do at least one new recipe a week. Well I may have to change that. You know life happens.

To begin with, I read the first chapters in my cookbook from Weight Watchers, "Healthy Cooking Basics". I really like this one as it talks about Kitchen Tools-The Must Haves and the Nice To Have. I checked pretty much all of these off my list as I already have them. They list : a box grater, can openers, citrus reamer/press, colander, cooling racks, cutting board, good paring, cooks and serrated knives, ladle, measuring cups, measuring spoons, mixing spoons, pastry brush, potato mashers, rolling pins, kitchen shears,coarse-mesh sieve slotted spoon, instant read thermometer, spring loaded tongs, vegetable peeler, whisk, spatula, wooden spoons, kitchen time, and a salad spinner . Quite a list, I may add but very essential tools for a good basic kitchen.

The Nice To Have are useful too. They list the fat separator, pastry blender, garlic press, rasp grater, mandoline, blender, handheld electric mixer, microwave, electric griddle, coffee spice grinder, bread machine, food processor, immersion blender, panini press, rice cooker, slow cooker, and a refrigerator stand mixer. I have most of these too.

So as I read through the first two chapters of this book, I thought of how useful it is for people who are very new to cooking. I can see where this would come in handy not just for cooking but for weight lost as well. There is even a section on making you pantry healthy. It lists staples for your shelf, baking staples, refrigerator staples and freezer staples. I am embarking on changing and cleaning out all the old unhealthy stuff and getting rid of it, either toss or give to food banks or kitchen shelters.

The next chapter section focused on 10 Healthy Cooking Techniques. They cover Saute, Stir-Fry, Pan Sear, Steam, Boil and Simmer, Braise, Roast, Broil, Grill, and Bake. They tell you how to do it, what you need, what to try, and how to make it flavorful.

When I start my first recipe, I will talk about what tool I used, what cooking method, and what ingredients I used. I will tell the name of the recipe in the book and the page. I will not copy the full recipe in this blog. If you want the recipe you will have to buy the book. Copy right reasons you know.

So my first take on this will be the Vegetable Stock, p. 30. this should be good. I like stocks in cooking my rice or other grains, even pastas. Gives them more flavor than water, although a few more calories than water but much more flavor. Plus you control the sodium. For some that is a benefit. Be looking for my next post on how this first step went.

Until next time,

Christine