My Top 5 Kitchen Tools

I've ran the gammut of kitchen tools. I've had so many come through my kitchen drawers and cabinets over my years of cooking (er...learning to cook). But I've finally come to the conclusion that less is more. Oh wait, isn't that pretty much the norm with most anything in life??!!

So I decided to go through my drawers and cabinets, and pick out my very favorite kitchen tools. I've thrown out a bunch of tools I've purchased through the years and just didn't get any use out of. But this group, has stood the test of time.


1. John Boos Reversible Maple Cutting Board- This baby has only been in my life for a couple of months. It was a gift. It arrived on my counter top and has not occupied another spot since it's appearance. It's a work horse. I realize this is NOT a kitchen "tool" in my drawer, but it's a new favorite I just cannot ignore. I've never taken such a liking to a cutting board before. This one is reversible maple wood board...MADE IN THE USA! It has grips on the sides, making it easy to grab and transport to the sink. It's heavy, so you definitely need the grips. It is recommended it be treated with John Boos Mystery Oil and Board Cream Set.

2. Lemon/Lime Squeezer- Another work horse in my kitchen. Yes, I know it's just as simple to press on the lemon on a flat surface with your hand as you roll it, cut in half and squeeze with your hands. But with this bad boy, you get every last drop of juice out, keeps the seeds from dropping in, AND, have you ever had a cut on your hands when you squeezed a lemon? Case made.

3. Pampered Chef Avocado Peeler- This is the only avocado peeler I have ever used, and the only one I ever want to use. I have no need to try any others. I've had this very same peeler for 10 years and perfectly cuts right through my avocado, I pick the pit out with the tip and scrape all the creamy avocado out of the peel in one perfect half avocado shape. It's perfect when I want to serve it with some salssa in the middle or a corn and tomato concoction...makes for a very beautiful presentation. I never can quite get the same results with just a knife and a spoon...plus I end up getting two items dirty instead of just the one.

4. Kitchen Shears- I did not grow up with shears you could actually use on food in the kitchen. I was introduced to the concept of shears for food at a William Sonoma cooking class I attended over a decade ago, to open up a whole chicken and cut off unwanted parts. I purchased my shears and have used them for everything from cutting meat, opening packages, chopping herbs in a small bowl, I've even cut through pizza before. And again, I've had the same pair for over 10 years. One small investment, for an item that gets used almost daily.

5. Garlic Press- I am sure this tool has paid itself over several dozen times. Garlic is fairly inexpensive to buy, and squeezing fresh garlic as needed with this handy tool is very easy and efficient.

What are some of your favorite tools? I'd love to hear if there's anything else out there I'm missing out on.

Homemade Guacamole

Today was a beautiful sunny day in California. My BF made a trip to Costco and came home with 5 large ripe avocados and asked for guacamole. My baby wants guacamole...my baby gets guacamole (reference to movie The Breakup here..)

So here's the quick and delicious recipe:

2 large ripe avocados, mashed**
1 tomato chopped
1/4 onion chopped
1/4 bunch of cilantro chopped
1/2 lemon juice
3 garlic heads diced
salt to taste

Mix it all together together, chill for about an hour and serve up with your favorite tortilla chips, or over tacos, or just spread over toast for lunch.

If you want to be everyone's hero, try making your own tortilla chips. Just cut up corn tortillas into triangles and follow the homemade tostada instructions. Don't forget to sprinkle sea salt over them as soon as they come out of the fryer.


**Tip to mash the avocado just perfectly...use a molcajete!! Just place the peeled avocado in the bowl and start mashing away. You can even use the molcajete as a bowl for your guacamole.

It was a perfect snack with organic tortilla chips and margaritas out in our patio.

Enjoy!

Frijoles Pintos - Pinto Beans

I have been cooking (and burning) beans for years.I've diligently followed my mother's recipe, but if you've been following us for a while, you'll know she doesn't provide us with specific quantities on ingredients. It's usually a little of this, a handful of that, etc. 

So the taste {and texture} of my beans always seems to waver a bit. Never quite as delicious as mom's, or grandma's, of course....

And, then a big percentage of the time I burn them. And if you've ever let a pot of beans burn, you know you'll have that reminder for the next 24 hours. Heck, the very first time I ever attempted to cook them, they dried out and burned so badly the neighbors could smell it!! Needless to say, they laughed at me. It was quite comical actually.

The thing about beans is that they take so long to cook, you have to make sure you'll be home for several hours to make sure they have enough time to cook thoroughly.

So I finally decided one day when I was craving "frijoles" and had to step out for a few errands...why not try the slow cooker? Wow. This took my beans to the next level. Here's how you too can make that happen.

Ingredients:

You'll need a Slow Cooker.

2 cups of whole pinto beans

1 quarter white onion

salt to taste

For added flavor:

1 strip of raw bacon OR 1 cube / 1 tablespoon of Knorr Suiza Bouillon  

Sort the pinto beans to search for rocks, dirt, debris, etc. Wash the beans. Place them in the slow cooker. Pour water in the slow cooker, enough to cover 3/4 of the pot.  Add onion, salt, bacon or Knorr Suiza Bouillon.

Turn slow cooker to High, and set to cook for 5 hours. Mine has never ran out of water, therefore, never burning. It covers the house in that yummy goodness fragrance, and the beans are soft and perfect!

Throw out the onion and bacon strip and serve up in a bowl with queso and avocado sprinkled on top, or refry them. 

Try it and let us know how it works out for you.

Provecho!!

Sonia and Sandy

How to make (fry) homemade tostada shells

Hey there!

We previously posted a recipe for mom's awesome tostadas. This is by far one of my family's favorite recipes. It's a good day in our home when it's TOSTADA day. Anyhow, the recipe previously posted called for buying premade tostadas at the store. There is ABSOLUTELY nothing wrong with premade tostadas...heck, I've got some in my pantry as we speak....er, as I type.

But if you want to step it up a notch....or 10....make your own. Depending on how many you want to make, could be time-consuming. But, it's a fairly simple process that will take the taste of your tostadas to whole other level. 

This is something you can make a day ahead if you don't want to cook the beans, refry the beans, cook the meat and make the sauce all on the same day. 

HOMEMADE TOSTADAS SHELLS

- corn tortillas- as many as you'll need. I usually calculate 4 per person
- vegetable oil- I start with about 2 cups

Pour the oil in a pan and heat at medium heat. Once it's heated add your first tortilla. I fry one at a time because they're temperamental, and that's why I say it could be time-consuming depending on how many you're frying.

I use tongs to push the tortilla down to make sure it's under the oil. I lift it every so often to check the bottom. Once it's golden brown, I flip over. I like mine brownish because they're crunchier that way. But you can play with the level of crunchiness you prefer.

Once it's golden brown on both sides, pick it up out of the oil with your tongs so the oil drips off as much as possible, then place the tostada shell on a plate with paper towels on it, 2-3,so the paper towels soak up more oil.

Put the next tortilla in the oil and repeat for each tortilla.

Helpful Tips:

-The first tostada will take longer to fry. The rest will become progressively quicker to fry, as the heat rises in temperature.

- You will notice the oil level will decrease. Add oil as you start to see that the tortilla can't be submerged in the oil as easily.

- Oil splatters...they happen! It can be cleaned up off your appliances and countertops, no problem. A bit of a mess. However, if it splatters on your skin, or eye, not so bueno. I use this handy oil splatter screen and it has made a world of a difference! We did not have these growing up. But I recently came across these and they make safety and clean up that much easier! You place it to rest on top of your pan so it covers the entire opening of your. Of course, when I'm prodding and flipping my tostadas, you can't just lay it to rest. I hold it in such a way that it's protecting my face and I lift it up on the side opposite my face, so I can get my tongs in there and push the tortilla down and flip, etc. When you're comfortable just leaving the tortilla alone to fry, you can simply lay it to rest on top of your pan...and no splatters!

I hope you take the time to make these. You'll never want to buy tostadas again...unless you have no time, and are having wine with a friend and you run out of time to fry....which is how I ended up with store bought tostadas in my pantry....

Until next time and buen provecho!!

Ginger Tea - Té de Jengibre

My mother always had some sort of 'remedio' to take care of our ailments while growing up. Many times I felt like 'what in the world?' But as I grew older and had my own children, it occurred to me that all these meds we're putting into our kids bodies can't be good (ie: antibiotics, etc.).

What really struck a cord with me was when my youngest son used to suffer from chronic ear infections. One Friday morning he woke up once again with an ear infection. I knew exactly how things would go that day. After my chiropractor appointment I would call his pediatrician, make an appointment for that morning, they'd see him, and prescribe antibiotics. Because even though you can't know for sure it's an ear infection at this early stage, just in case he does he'll get the antibiotics so they can start working their magic. 

So at my appointment I mentioned the ear infection we had to deal with that day to my chiropractor. He told me to consider seeing his partner as he specialized in chiropractic for children and he was really good. They fit me in to see him that same morning and once he checked him out said the discs in his head were dislocated and no matter how many antibiotics he took, he was always going to suffer from that 'chronic ear infection'. Because it wasn't an ear infection at all. He adjusted his head that very moment. We went back on Monday for another adjustment and that was the last 'ear infection' he had. 

He spoke to me about natural remedies a bit. And after starting my own research I started doing 'remedios' on my kids. I became my mother!! If only I could be half the woman she is...

As an ode to those 'remedios' and to my AH-HA moment, I've decided to share this tasty ginger tea. I recently had this at my mom's and boy did it hit home. 

Ginger has many proven health benefits as seen in this article. It helps with nausea (including morning sickness), reduces muscle pain and soreness, is anti-inflammatory, lowers blood sugar and improves heart disease risk factors, may  help prevent cancer, helps with menstrual pains improves brain function and protects against Alzheimer's disease amongst other things.

Ginger Tea

2 cups of water

1/4" fresh ginger sliced thinly 

1/4" fresh ginger squeezed with garlic press

Agave to taste

Boil water. Place sliced ginger in a cup and squeeze the other 1/4" of ginger in the cup (I throw portion left in the garlic press into the cup as well). Pour boiling water in the cup and sweeten to taste with agave. You can even throw a lemon slice in it for taste.

Enjoy your cup of tea and reap the benefits of this all-natural, warm beverage.

XOXO,
Sonia