Cooking and Blogging » Kitchen Appliances

Coffee Percolators

Diana — Thu, 14 Apr 2011 00:36:58 +0000

Have you heard of coffee percolators? I hadn’t until today, and I can’t believe how convenient they are! It keeps the coffee warm. while having a really sweet, vintage look that is perfect for brunch or company!

National Presto Presto 12-cup Stainless Steel Percolator

Farberware Percolator (4-12 Cup) FCP412

Melitta 12-cup Percolator

Euro Toaster Oven

Diana — Tue, 11 Jan 2011 19:53:27 +0000

So the problem still stands–my oven is nonexistent, and the infomercial for the Euro Toaster Oven was playing one sleepless night. Look! The Euro Toaster Oven can bake muffins (or keep them warm).

Euro Toaster Oven

Apparently, the Euro Toaster Oven hold up to 6 slices of toast. If you have a large family and the piddly 2-slice toaster wont do–this might be a better option. And who can say no to pizzas!

Euro Toaster Oven TO251

Split Pea Soup

Diana — Tue, 04 Jan 2011 17:01:41 +0000

Sometimes, when it’s cold out, and you have no appetite and you’re just sick and tired of eating, eating, eating, soup can pass as a meal…especially split pea soup. It seems I’m on a roll with soup these days! This recipe for hearty Split Pea Soup from 101 cookbooks is perfection.

Recipe below from 101 cookbooks with suggestions by me:

1 tablespoon extra virgin olive oil
2 large onions, chopped
1/2 teaspoon fine-grain sea salt (try this Dean & Deluca Porcini Sea Salt for extra oomph!)
2 cups dried split green peas, picked over and rinsed
5 cups water
juice of 1/2 lemon (reserve the zest)

a few pinches of smoked paprika
more olive oil to drizzle

Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). Using a large cup or mug ladle half of the soup into a bowl and set aside (Vollrath Wear-Ever 64 Oz. Aluminum Transfer Ladle).

Cuisinart® SmartStick® Hand Blender

Crate & Barrel

$49.95

Using a hand blender (or regular blender) puree the soup that is still remaining in the pot (Cuisinart® SmartStick® Hand Blender) . Stir the reserved (still chunky) soup back into the puree – you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.

Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.

Serves 4 to 6.

One Touch Jar Openers Make My Life Easier

Diana — Fri, 05 Nov 2010 18:32:47 +0000

The best inventions are the ones that make my life easier.

No more smacking jar lids with the blunt edge of a knife? I’m sold!

Target One Touch Jar Opener

No more peeling apples so slowly that they brown before I finish? I’m sold!

Essential Apple Peeler

A perfectly poached egg every time? I’m sold!

Silicone Egg Poachers (Set of 6)

Does this make me lazy?

Whistling Tea Kettles

Diana — Tue, 02 Nov 2010 16:01:11 +0000

Sometimes there’s nothing more relaxing than having a piping hot cup of tea.

I have an electric water jug, but there’s something nostalgic about putting on a pot of tea and waiting for the whistle to blow.

KitchenAid 2.25 Qt. Tea Kettle – Warm Berry

Rachael Ray 1.5-qt. Porcelain Enamel Whistling Teakettle, Orange

> shop more whistling tea kettles

Stock Pots for Broth!

Diana — Thu, 28 Oct 2010 01:03:50 +0000

Now that the weather has officially turned, I have a feeling I’ll be having a lot of soup. One of the most important components of a good soup is good broth! Chicken broth, vegetable broth, beef broth all are the foundation for so many soups and even important in many other dishes. Don’t forget, you need a big stock pot!

Bayou Aluminum Stock Pot

Economy Stock Pot

Crate & Barrel Stock Pot

Breast Cancer Awareness Month!

Diana — Wed, 20 Oct 2010 18:05:23 +0000

It’s October and Breast Cancer Awareness Month! Here are some really great pink items to help remind me of survivors and those who have been affected by breast cancer.

Cuisinart 4-cup Coffee Maker With Stainless Steel Carafe

KitchenAid Cook for the Cure Food Chopper

Kitchenaid Food Processor

I Want That Kitchen

Diana — Tue, 19 Oct 2010 17:53:20 +0000

I Want That Kitchen is an AMAZING blog with pictures of really great kitchens. I mean, I could get lost in this blog for hours. I love the view of this kitchen:

My current view from my kitchen is my neighbors door. Yeah, not so lovely. I suppose I can start collecting the things in this photo until I get to this view!

First, a tall wooden pepper grater!

American Metalcraft Wooden Pepper Mill

Metal racks to store all my kitchen goodies!

Small Grey Ceiling Pot Rack

And some really cool jars!

Store All Canisters with Lids

I’m on my way!

Mac & Cheese. And Pumpkin.

Diana — Thu, 14 Oct 2010 22:03:40 +0000

When I saw this recipe on Healthy Food For Living my mouth dropped, watered, and then dropped again. I’ll let Lauren’s pictures do the talking.

Pumpkin Mac & Cheese

serves 4

Ingredients:

8 oz uncooked macaroni or other pasta, preferably whole wheat or whole wheat blend pasta
1 cup pumpkin puree
1 cup 1% low-fat milk
2 oz (about 4 Tbsp) 1/3-less-fat neufchatel cream cheese
1 cup freshly grated 50% reduced fat sharp cheddar cheese
1/2 cup freshly grated gruyere cheese (can sub in any good melting cheese, such as monterey jack)
1/8 tsp ground nutmeg
1/8 – 1/4 tsp ground cayenne pepper, or more depending on heat preference
Kosher salt and freshly ground black pepper, to taste

Directions:

Cook pasta according to package directions.
Meanwhile, whisk together and heat pumpkin puree and milk in a medium saucepan over medium heat until hot.
Reduce stove heat to low. Whisk in cheeses until fully melted.
Stir in nutmeg and cayenne. Season with salt and pepper.
Stir drained pasta into the pumpkin-cheese sauce and mix until thoroughly combined.
At this point, the mac & cheese might appear a bit soupy. If this is the case, let the mixture sit off of the heat for a few minutes. The cheese sauce will firm up as it slightly cools.
Serve with an extra dusting of nutmeg, if desired.

You’ll need:

All-Clad Stainless-Steel Measuring Cups

Microplane Coarse Grater Soft Touch

Cuisipro Frosted Egg Whisk

The Little Red House: Butternut Squash Orzo

Diana — Wed, 13 Oct 2010 17:03:16 +0000

This Butternut Squash Orzo recipe from The Little Red House looks, in a word, perfect.

Sheena Jibson’s wonderful recipe with suggestions by me!:

Butternut Squash Orzo
Serves 4

1 roasted chicken
1/2 butternut squash
1/2 small onion
2 cloves of garlic
salt and pepper and thyme
1/2c-3/4c chicken broth
1 cup orzo, fully cooked according to package directions
3 strips of bacon (I am not a bacon lover so this was just the right amount for me….if you love bacon, add a few more:)
1/3 c grated parmesan cheese

-Halve and clean squash
-Brush with olive oil and sprinkle with thyme and s&p (Le Creuset® Silicone Basting Brush – White)
place squash (cut side up), onion, and garlic cloves on a lined baking sheet and roast at 425 until veggies are fork tender, about 30 minutes (onion and garlic will need to be removed before squash) Squash will easily scoop right out of peel when it is done roasting.
-Add all veggies to a food processor, along with 1/2c chicken broth and puree. (Cuisinart 9-cup Food Processor)
-Add a bit more broth if necessary. Salt and pepper to taste.
-Combine cooked orzo, chicken, crumbled bacon, and butternut sauce.
Top with parmesan. (Microplane Rotary Parmesan Cheese Grater)