5 More Kitchen Tools I Love

I did a post a few weeks ago on 5 of my favorite kitchen gadgets, but I knew I couldn't stop there. Here are 5 more tools I use (and love) in my kitchen:

1. These gorgeous knives: I've had this Farberware Resin 3-Piece Set for over a year now, and still adore it. At the time I just needed a decent, affordable set of knives to hold me over until I could splurge on something more substantial, but they are holding up better than expected. It's fun to have knives as colorful as the vegetables they are chopping, and the resin coating is standing the test of time. Bonus: they come with individual sheaths to spare you from accidental cuts when storing them in a drawer.
   
   
2. This enormous measuring cup: I was just looking for a regular 2-cup measuring cup when I stumbled upon this massive 8-cup one, and then I realized how often I'm measuring in quantities larger than 2 cups. So I bought both this one and a smaller one, and I no longer need to refill my little cups when I'm working with big portions. 
   
3. The most versatile funnel: This 4-piece set can be adapted to any of your needs, and it's crazy awesome. I love to use all three funnel pieces when I'm making almond milk, so I can squeeze the nut milk from the bag right into a tiny bottle. The uses are endless. And bonus: it comes with a strainer attachment! Betcha didn't know funnels could be this good.
   
4. This fancy corkscrew: My first corkscrew was cheap and seemed to destroy my wine corks or not fit over the bottle half the time. I decided it was time to find something more sophisticated, and  this one is the best deal around. It has a built-in blade to perfectly remove the foil at the top of the bottle, and then all you do is position the corkscrew over the top of the bottle and rotate the handle. In one motion it grabs the cork and removes it, flawlessly every time. It's a bit hit at parties.

5. This bamboo kitchen tool set: I love to cook with wooden spoons and spatulas. They are sturdy like metal, but soft like plastic, yet they won't melt or scratch the pan. I got this set about a year ago, and it's fantastic. Very easy to use and clean. 

All images from Amazon.com

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Zucchini Pasta with Walnut Pesto (low-carb and low-calorie)

I had a pretty great Sunday. It started with my first-ever Zumba class and swimming with my good friend Nena (whose awesome Tech blog you can find here, btw). Afterward, there happened to be a farmer's market in the parking lot, so we got some cash and went produce hunting. I scored on a lot of goodies that will be sure to inspire many new recipes this week. Here's my loot:

GET IN MAH BELLY

Inspired by the unhealthy hummus we found there, we went back to my house and made the hummus that I posted yesterday, and then I started to think about what else I could make this week. I got some extra long zucchini that would make great noodles, and so much basil would have to become pesto. So yesterday afternoon I got to work, determined to make a delicious new pasta dish that would be as healthy as possible.

If you've never made zucchini noodles, you're missing out. Cooked just a little, zucchini closely resembles the texture of pasta, and when you add some sauce you can hardly tell the difference. It makes a great lasagna noodle as well. 

To cut the noodles, a special slicer is ideal. I have a mandoline slicer (this one) that can make julienned strips, but this spiral slicer is officially on my wish list. If you don't have the appropriate slicer or the cash to splurge on one right now, you can use a vegetable peeler to create long, flat, linguine-like shreds. I don't recommend just using a knife for this, though. I tried it once, and the results were not worth the time and effort required.

Whether you peel the zucchini first is up to you - it's really just a question of aesthetics and nutrition. The skin adds a bit more color and fiber, but I'd recommend peeling your zucchini if it isn't organic, to reduce your chemical intake. However you choose to slice your noodles, stop when you get to the seeds. I like to save the insides for other recipes - they're good grilled! :)

If you want more info on the various ways to prepare zucchini noodles, check out this thorough Wikihow article. 

Ummm, hi.

Onward to the recipe!

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5 of my most-used kitchen gadgets

The more I cook, the more unique cooking gadgets seem to accumulate in my kitchen. Some have been impulse purchases for which the novelty has worn off over time, and others have become essential tools in my kitchen arsenal. This post will focus on the latter: my favorite kitchen gadgets that I can't live without.

My five well-worn gadgets of the day.

1. Mandoline slicer: If you do a lot of chopping and don't have a mandoline slicer yet, take a moment to ponder how much precious free time you have wasted on unevenly slicing vegetables. Don't worry, I didn't know what I was missing either. I bought my first mandoline slicer about 4 or 5 years ago when I decided to start making veggie chips and needed a super-thin, even cut. The one I bought has 6 settings, ranging from thick to super-thin slices, 
   as well as two mandoline cuts. I use it for everything. Beware of cuts, however, and consider investing in some cut-resistant gloves if you're clumsy like me (and refuse to use the included finger guard). Here's a link to the latest version of the mandoline slicer I bought (pictured below being dangerously used by me).



My mandoline slicer in action while I made Quinoa Taboulleh

2. Handheld juicer: So many recipes call for lemon or lime juice, and nothing beats fresh squeezed. A handheld juice press is the most efficient, simple option for juicing citrus fruits in small quantities, so it's a must have. I have this one, which is really affordable, but if you can afford to splurge, this fancy one looks like it can squeeze out every last drop.
   
   

   

   My juicer in action

3. Nut milk bag: Did you catch my recent #TBT post on making your own nut milk? If you want to get serious about making homemade milks, a nut milk bag is the only way to go. You can try to drain your milk with cheesecloth or a fine mesh strainer, but that will either leave some liquid behind or a grainy texture in the milk (ick!). But with a nut milk bag, you can easily squeeze all of the milk you created, leaving all of the pulp behind. The experience is oddly similar to milking a cow, which I've never actually done, but I imagine this is the vegan equivalent. If that description wasn't too weird for you, check out this affordable nut milk bag and try it for yourself.

   

   My nut milk bag

4. Mini blender: For blending jobs too small to warrant the use of a blender or food processor, there is nothing quite like a mini blender. Cleanup is easy and the uses are endless. Most come with both a blending and grinding blade, and several differently sized cups. I have the Magic Bullet, but hear great things about the Nutri Bullet as well.

   

   My mini blender making the dressing for Quinoa Taboulleh

5. Goggles: I've been using goggles to chop onions way before Phil did it on modern family. My eyes are extremely sensitive and no other trick has worked to keep them tear-free while I cook. I use a pair of regular swim goggles, but you can buy Phil's fancy onion goggles here. 

   

   Proof that I am a nerd.

There you have it. Five things my kitchen would be incomplete without. I could write a book on my favorite cooking gadgets, however, so look for many more posts on this topic!

What are your cooking essentials? Let me know in the comments!

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Homemade Almond Milk Recipe

On this throwback thursday, I'm updating a post I wrote for Urban Remedy last year. This predates my DSLR, so please forgive my shoddy iPhone photography and enjoy!

A Great Source for Non-Dairy Milks: Your Kitchen

Originally posted on Urban Remedy in April 2013

Non-dairy milks are wonderfully versatile. They are delicious in smoothies, juices, baked goods, or over your morning granola. Not all store-bought alternatives are completely safe, however, and some contain ingredients that are worth mentioning.

When you read a non-dairy milk label, most of the foreign ingredients you see are added vitamins and minerals. However there is one common ingredient that should raise considerable alarm.

Carrageenan, a seaweed derivative, is commonly used as a thickening agent, stabilizer, or emulsifier in many non-dairy products. It may sound harmless, but recent research from the Cornicopia Instutite has linked carrageenan to a number of digestive issues, including colon inflammation and cancer, in animals.

Since it can be difficult and time-consuming to find products without carrageenan, the Cornucopia Institute has created a helpful shopping guide.

If you want the freshest, most natural non-dairy milk possible, a great option is to make it yourself. It is surprisingly simple to make your own non-dairy drinks, using nuts, seeds, or grains.

How to Make Your Own Nut Milk

This is a simple recipe for homemade nut milk, using only nuts, water, and a blender (and a few other optional items). You can get creative and try this with any nut or seed, even a combination!

• Soak one cup of nuts (almonds are a popular choice, but any nut or blend of nuts will do) in water for at least 8 hours, or overnight.
• This is optional, but you may want to blanch (remove the skins) if you are using almonds or hazelnuts. This can improve the taste and texture of your milk, but is not required.
• Drain the nuts completely. Combine with 2-3 cups of water in a blender or food processor, and mix until that familiar creamy color is achieved. If you prefer some extra flavor or sweetness, you can try adding a bit of sugar, dates, vanilla, and/or cinnamon before you blend.

Homemade almond milk: before and after blending (using unblanched almonds)

• You can use cheesecloth, a fine mesh strainer, or a convenient nut milk bag to strain the milk.

A nut milk bag.

A nut milk bag is a fine mesh bag that you pour your milk through and squeeze to drain. This is the easiest way to separate your milk from the pulp, which you can then save for other recipes*. It helps if you have a large funnel as well, which allows you to squeeze your milk directly into the container you will store it in.

Bottle it up and refrigerate. Be sure to shake your new milk well before using, and use within 7-10 days.

It’s that simple. You’ll have complete control over what you are drinking, and you can make just the amount you need. It’s a dairy-free miracle.



*I always save the pulp from my almond milk and dehydrate it to make almond flour, vegan parmesan, and use in place of bread crumbs in recipes. I'll write about that soon!

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