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Having a well-stocked kitchen makes meal planning easier. Use this basic foods checklist for some ideas to help stock your pantry, refrigerator, and freezer for simple meals. Personalize the list with foods you frequently use. In the Pantry Breakfast & Cereals Cereal (consider whole grain varieties) Oatmeal Pancake mix Canned, Jarred, & Pouched Foods Fruits and vegetables
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Food to Stock #3: Cantaloupe. Another item that's high in water and low in calories, this melon offers a sweet and satisfying way to pack in essential vitamins. For example, 1 cup of balled cantaloupe delivers more than 100 percent of the recommended daily value (DV) of vitamin A and more than 75 percent of vitamin C — all for just 60 calories.
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Whip up a batch of cookies on a moment's notice. Bake banana bread the kids will devour. Sweeten your ham or cook the best fried chicken you've ever eaten. Baking supplies for your kitchen pantry: Almond Extract. Baker's Chocolate. Baking Powder. Baking Soda. Brown Sugar.
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Pots and pans (start with one stock pot, one sauce pot, and one fry pan) Plates and bowls (if you're living alone, two of each is fine to start with) Eating utensils, i.e. knives, forks, spoons (at least two of each) Knives (start with a butcher's knife, serrated knife, and paring knife)
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From the invitations {with enclosed recipe cards for family members to fill out}, to the decorations {flowers in small kitchen appliances}, to the favors {mini wire whisks}, to the games.. . All three of the games that we played at the shower were kitchen themed, easy to prepare, and fun for guests of all ages! GAME #1: NAME THAT SPICE.
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As the stock simmers, set a timer for ten minutes, and scoop out about 1/4 cup of stock, and label it. Repeat every ten minutes for up to 30 minutes, or as long as you have time for, up to an hour. Then strain the stock and cool it. Check Your Work: Place the stock from various times next to each other and compare.
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Unsalted butter. Mayonnaise (olive-oil mayo has less saturated fat) White, red-wine, white-wine, balsamic, rice and cider vinegars. Hot sauces such as Sriracha or Tabasco. Dijon and whole-grain mustard. Ketchup. Nut and seed oils, such as toasted sesame oil and walnut oil. Reduced-sodium tamari or soy sauce. Fish sauce.
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Oils and vinegars: Extra-virgin olive oil, neutral cooking oil (such as canola or grapeseed), red-wine vinegar, white vinegar or white-wine vinegar. Cans and jars: Tuna in olive oil, tomato paste, diced tomatoes, tomato sauce, chicken stock or vegetable stock (box-packed tastes better than canned).
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Directions. Put the chicken backs and bones, carrots, celery, onion, parsley, leek greens, garlic, black peppercorns and 6 quarts (1 1/2 gallons) of cold water in a large stock pot. Set over high.
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Instructions. Chop the chicken and vegetables. Chop 2 to 3 pounds chicken parts into 2 to 3-inch pieces and place in a large pot. Dice 1 medium carrot, 1 medium celery stalk, and 1/2 medium yellow onion, and add to the pot. Add the parsley and water. Add 2 fresh parsley sprigs to the pot, then pour in 2 quarts water.
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1 teaspoon table salt, or more to taste*. In a slow cooker: Place all ingredients in a slow-cooker. Cook on low for 8 to 10 hours or high for 4 to 5 hours. In an InstantPot or electric pressure cooker: Place all ingredients in your 8-quart InstantPot or electric pressure cooker. Cook on high pressure for 1 hour.
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There are all sorts of themes, games, and decoration ideas (thanks, Pinterest!). And we love seeing all the new takes on the traditional event, but there's one that's quickly become our favorite: the super-fun — and appropriately named — stock-the-kitchen bridal shower. (Image credit: MKKMDesigns)
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Strain and store. Take the pot off the stove and remove all the vegetables with a slotted spoon. Set a colander or strainer over a big bowl and line it with cheesecloth or coffee filters. Pour the stock through. If not using immediately, divide the stock into storage containers, cool completely, and then freeze.
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Add garlic cloves, bay leaves, peppercorns, parsley, and thyme to the stock pot. Cover the stock pot and allow it to come to a full boil. Reduce the heat and allow the stock to simmer for 6-8 hours. Remove from heat and chill for 8-10 hours, or until the fat layer congeals on the surface of the stock.