Posts tagged ‘kitchen’

I heart my rice cooker

My latest kitchen gadget is my rice cooker.

In the past few months I’ve taken to making a boat load of grains on Sunday night for the week, making lunch preparation a snap. I take 1/2 cup of rice, toss in a multitude of veggies (I’m into steamed broccoli, lemon broccoli, steamed carrots, and collard greens), toss in some beans, drizzle with pesto or hummus and I’ve got an amazeballs lunch.

Anyway, back to the rice cooker…this baby makes all types of rice perfectly. I tried short grain rose brown rice. I threw in 2 cups, the right amount of water, pressed the button and forgot about it. Fifty minutes later…perfect rice! No more watching the pot!

This gizmo also cooks dry beans to perfection (I made adzuki beans last night) and also steams vegetables. It also does the laundry and tells you “I love you.” OK, obviously that’s not true, but it still rocks.

Lucky for me I got my version on sale for $60 at Bloomingdales…it’s a smaller 5 cup version, but I can’t ever picture myself making that much rice in one sitting.

And, I am very happy that I can tell Matt “I told you so!” as he thought I would NEVER use it. I TOLD YOU SO!

Perhaps a rice cooker is just what you need!

PS. Check out my new photos on the “About Me” page…courtesy of the incredible Sheila Williams

July 26, 2010 at 1:28 pm 2 comments

Naked Apartments-Debbie Meyers Green Bags

My post today over at Naked Apartments


Tell me if this sounds familiar: Wilted lettuce in the fridge. Mushy cucumbers. Dried-out broccoli. Overripe bananas.  Yeah, thought so. It’s always been a race against time to finish all the produce I buy from the supermarket or farmer’s market. Especially during summer when everything looks so good and is quite irresistible. Unfortunately, I never seem to be able to eat all of my fruits and veggies before something starts to go bad,  squishy, or grow fuzzy mold.

I’ve found the answer to our problems, fruits and veggie lovers: Debbie Meyer’s Green Bags! You may have seen these at your local health food store or advertised on TV.  These greenies are storage bags for your produce that will extend the shelf life of your fruits and vegetables without chemicals. Cool, right?

Here’s how they work: after fruit and vegetables are harvested, they begin emitting a gas called ethylene, which speeds up ripening and aging.  Green bags (non-toxic) are formulated to absorb and remove the ethylene, thus keeping your produce fresh for longer.

Check out the website to order Green Bags and delve into the how’s and why’s of this cool product. A word of caution, however:  the manufacturers say that you can keep produce safe for weeks. I would advise, however, not to keep produce longer than a week or so. Taste something that’s picked fresh and then something that’s been lying around for too long, and you’ll see what I mean. Plus, fresher foods are more nutrient dense than the not-so-fresh.

Green Bags are a great addition to your kitchen, will keep your food fresher for longer, and will save you some cash, too—they’re reusable AND you won’t be wasting food anymore.

July 30, 2009 at 1:02 pm 1 comment

Today at Naked Apartments: The Fight Against Kitchen Illiteracy

 Cross posted from the Naked Apartments blog today, adapted from one of my earlier Cake & Carrots posts:

July 23rd, 2009 by Amanda Goldfarb


 It’s almost impossible to maintain a healthy lifestyle if you don’t cook.  Believe me, I’ve tried. Unfortunately for most of us, as take-out obsessed New Yorkers, are kitchen illiterate. We store wine glasses in our stoves! (If we even have a stove). A major perk is to have a dishwasher. Some of have never even had that luxury in our small apartments. 

So, we’re faced with a dilemma. We know we need to cook in order to maintain and improve our health (since we control the ingredients we use). Even more, we need to rekindle our romance with food. And remember that the taste of a home-made meal is so much more nourishing and nurturing than anything that comes in a take-out box. Let’s start a revolution, New York, and take back our kitchens!

To help you, here are a few very basic, inexpensive gizmos that I love and use around the kitchen. Even better, they don’t take up a lot of storage space!

*Blender: Smoothies galore! Mix any fruit combination and you’ve got breakfast or a snack.  Try putting in some spinach or kale, too, for a sneaky way to add your veggies. I promise you won’t taste it!

*Scale: How on earth do you figure out what an ounce of nuts and dried fruit looks like? Or 3 ounces of tofu, meat, or fish. I had no clue, so I bought a scale and started weighing my food. Now I know exactly what portions are supposed to look like. Now I just have to work on eating one portion instead of three!

*Graters: Box grater: I use this to grate apple for my meusli in the morning, or zucchini for turkey meatloaf.    Microplane grater: everything from hunks of cheese to chocolate, nutmeg, zest.

*Cuisinart Food Prep: I have a large and small, but we use the smaller one more often as it’s portable and easier to clean. I’m a pretty lazy chef.

*Silicone: LOVE this stuff! I have a spoon, measuring cups, colander, tongs, pot holders. I love how the measuring cups can be stored flat. And a major plus is that silicone is so easy to clean.

*Misto: (insert like After years and years of spending money on crap PAM spray (complete with chemicals and propellant) I discovered the Misto. I fill it with organic cold pressed EVOO and use it instead of Pam spray. And I can use it on veggies and salad. Way healthier.

*Crock Pot: I know this gadget takes up a lot of counter space, but it’s a life saver! Perfect for the time-pressed (which we all are) and you can make some fabulous meals.  Few things are more satisfying than getting home after work and having dinner warm and waiting for you. I suggest buying a healthy slow-cooker cookbook, since most typical recipes are heavy on fatty cuts of meat, cheese, and sauces.

*Steam Basket: You might not use one, but I’m sure you’ve seen it. The simplest, greatest tool ever to make veggies.  Be careful not to overcrowd the basket and make sure the water level does not rise above the perforated bottom of the steamer. You don’t want to steam until your veggies are a bland mush…1-2 minutes for leafy greens, 3 minutes or so for heartier veggies like carrots and broccoli– Remember that they’ll continue to cook a little after you take them out.

So, now you have no excuses… Get into the kitchen and get cooking!

July 23, 2009 at 4:23 pm Leave a comment

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