Organizing the Kitchen and Cabinets

 I am having a heck of a time finding a container to fit my spice cabinet exactly. The measurements are 7 inches high, by 31 inches wide by 10 inches deep.  I want to utilize every ounce of space.  So basically, I want them 10 inches wide also so I can house three on each shelf.  This way, when I need a spice in the back, I don't have to individually pull out each little bottle of spice to get to one in the back.

I searched refrigerator organizers, but they are 14 inches deep. I am on the lookout or baskets, containers, whatever. Until then, I have gone and cut up boxes and retaped them to the dimensions I want so they are organized until I find the proper tool.  I had to make due.

I came up with this..and its working...those little rubbermaid type things...I have the spices alphabetized somewhat...A-C, C-H (so many C's!). Its hard to keep everything together, with so many chefs in my house, but at least its easy to spot them if they are kept close alphabetically.  I bought a bunch of rubber made baskets like the white ones and have one in my fridge for my "this is my work lunch for tomorrow, don't eat it" spot, in case the teenagers decide to eat a midnight snack...I don't wanna wake up to nothing for lunch.

Here are some other things I do to keep things organized in my cabinets.

 I have a picture of the inside of my kitchen cabinet, hanging on the inside of the cabinet door showing what goes where so if someone else does the dishes, they know how to put them away so they fit.  They can be a pill to keep organized.  Lids on top for easy access.  I also hang a few of my recipes that are the boys favorites, inside of the cabinet so they can make it when I am at work.

I  keep everything in stations. 

 Coffee supplies (filters, mugs and coffee,sugar pourer coffee press), in the cabinet above the coffeemaker. Next to the coffeemaker is the not so healthy but oh so good coffee syrup with a pump top because it saves on everyone in the house going to starbucks or dunkin for pricey flavored coffee) 

Baking supplies, in the cabinet above my stand mixer and  flour and sugar jars..the drawers under are the measuring cups, etc. Again, keeping a picture of the cabinets, saves a bunch of time and headaches having to reorganize. 

Under the sink cleaning supply storage..takes the spray bottles off of the bottom of the cabinet to make room for other things.

For some great organizing and cleaning tips, one of my favorite books is Martha Stewart's Homekeeping Handbook.  This is where I got the bluing agent advice years ago for laundry (makes whites whiter and blacks blacker), etc. Its a timeless book of how to clean and organize your home.  

Packing My Lunch for Work..rambling

I have a laborious job...I walk more miles in a day than most people walk in a week and I carry heavy things around, climb steel beams etc.  By lunch time I am always starving!!!  I don't mind a cold sandwich on occasion, and in the summer its fine, but in the cold winter, I am outside for work sometimes and for 10 hours on occasion.  A hot meal is nearly required for me to make it through the day.

It can be challenging, working full time and worrying about packing my lunch.  My co-coworkers eat out about 75% of the time.  I am a packer..if I spend the money to eat out, I want it to be with my family so I pack my lunch 100% of the time.I even make a nice little breakfast for myself for my morning break since I am up before my stomach every morning. Things like scrambled eggs, raw milk in a canning jar (and a baggie with my cereal or museli), fruit salad, etc.

Apple Walnut Gorgonzola salad with creamy italian dressing 

You can eat healthier too if you pack instead of eating out. I end up hungry at afternoon break. I try to pack something healthy like a poppy seed fruited slaw or an apple  walnut gorgonzola salad and a homemade healthy dressing for afternoon snacking.  If I don't, I find myself eating junk from the vending machine (which to be honest, there are days I do this but I try to keep them to a minimum.  I love salads with fruit in them. Sort of a sweet and savory all in one. Also a fruit salad with fresh parsley..amazing!

Weekends are my big cooking days.  I like to try to cook enough big meals for the week, so my kids aren't tempted to eat McDonald's for lunch and/or dinner.

Every  meal I make, I make extra and put one or two of my work containers (I use glass because I don't like to reheat in plastic).  I label them with what it is and the date and toss it in the freezer..I  have a shelf designated just for my work meals so I know when I am low on things to take to work.  All I have to do is pull one out and toss it in my bag, grab a fork and I have what I need.

Shepherd's Pie, Golumpki Stew, and chicken and kale soup, frozen and ready to take...I will freeze in the plastic containters, but I thaw and put in glass to take to work to reheat. I don't cook in plastic. EVER

I also shop for things like recooked frozen chicken/turkey strips, rotisserie chickens, precooked chicken sausage etc.  Then..I toss some in a container  add some pico de gallo (my grocery store has fresh salsa that is just that), bleu cheese or Gorgonzola cheese, frozen pepper strips, frozen corn, beans, whatever I have...when i get to work the frozen things are thaw, I heat it in the microwave and the people in the breakroom say, what smells so good.

Those beautiful salads in a jar look amazing..but how does one eat that?  There is no room for the dressing to incorporate with the ruffage in that jar.  You almost have to eat one layer at a time.  I just make mine in a dish and put the dressing in a small container.

Summer is coming so I will be wanting some cold meals too again, but until then, I will stick to the hot meals. I will post some ideas for cold meals in a month or so.  One of my favorites is...peanut butter and lettuce sandwiches..I was thinking with bacon it would be good too..I will keep ya posted on how that tastes.

Creamy Italian Dressing (in the blender)

This is super easy and delicious!  Yes it has mayo, use good mayo or make your own....you aren't supposed to drown your food in the dressing anyway. Go ahead and substitute yogurt or whatever if you prefer.Also, you can omit the sugar..I don't..everything in moderation.



Creamy Italian Dressing
In a blender:

1 cup mayo
1/2 small onion
2 T red wine vinegar
1 T white sugar
3/4 tsp italian seasoning
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp fresh cracked black pepper

Whirl in blender until smooth.
Makes 1 1/2 cups 

My apple walnut gorgonzola salad I made for my afternoon break at work.  If I don't pack something healthy for that second break, I will hit the vending machine.  

Morning Energy Shot ~Raw Foods

I got this incredible book, Raw Energy that I have been diving into..in an effort to thwart the Tastykake devil.  I watched a great documentary called Hungry for Change where they tell ya, don't focus on getting rid of the bad, add the good..so I am doing that and it seems to work out most days. I figure, 80-20...80% healthy food and 20% indulgences....remember, if your pants start to get tight, stop indulging!

I tried a few of the recipes. Here is a good one to try, basic and easy, has almost everything my magic potions has in it for colds. It makes one serving...

Morning Power Shot

1/2 c water
juice of a medium lemon (1/4-1/3 c)
2 tsp fresh grated ginger root
2 tsp raw honey
pinch of cayenne pepper (I over did this one this morning, it was hot! but good)

Heat the water, pretty hot...do not boil.
In a mug, put the lemon juice, ginger, honey and pepper in the mug.
Pour the hot water over, and let it steep for 5 mins.
Drink..don't strain...

This will give you the energy of a cup of coffee (actually it gave me more, I think I am immune to the effects of coffee).  I will be coming at you with more recipes from this book.  Just you wait and see.  Definitely a keeper as far as "cook" books go.

Shepherd's Pie

Okay, here is my Shepherds pie recipe. I won't turn down shepherds  pie with peas in it, but you can bet I am not using peas if I make it.  Not a pea fan..I will eat them, but I won't use them in my food.

Shepherds pie is made with lamb, cottage pie is with beef...use what you want..I use lamb.  I don't care for ground beef much.

Shepherds Pie

Potatoes (cooked and mashed, I pressure cook mine, its fast)
2 lbs ground lamb
4-carrots
2 stalks celery
1 medium onion
4 cloves garlic
1/4 c dark beer
1/4 c cabernet
8 oz beef broth
1 T worcestershire sauce
1/4 tsp each, basil, sage, oregano and marjoram
thin asparagus (about a pound, you judge)

4 T Butter
4 T flour

Brown lamb, and then add diced carrots, celery, garlic and onion. Add the beer, wine, beef broth, Worcestershire sauce, basil, oregano, sage and marjoram. Stir and bring to a boil and simmer 15 minutes.

While that cooks, make a roux. Melt butter and stir in flour and cook for a min or two, stirring constantly, and add to met mixture to thicken. Continue to cook the whole shabang 5-10 minutes until roux and meat mixture mesh. Add asparagus.  If its thicker stalks, cook a min or two, if its really thin, no need.  Season with salt and pepper

Pour into 9 x 12 baking pan.  Pipe potatoes on top, or be lazy like me and just slop them on.  Bake for 25-30 mins on 350 or until potatoes on top are golden brown and slightly crusty.

Viola!  (wala)

I would  hate to make mashed potatoes if I didn't have a pressure cooker and kitchen aid stand mixer. I love to cook, but I am also lazy and like things to be easy.

Deep Dish Brownies (the best)

Years ago, my nephew was selling Tom-Wat...anyone remember that company?  They came into the house and opened their giant cardboard suitcase and had all sorts of stuff to sell.  The recipe junkie I am, I bought the Classic Baking with Hershey's cookbook.  Not disappointed..the very first thing I made out of it, is still my husband's favorite thing I make.

I ALWAYS double this and make it in a lasagna size pan.  The small pan would never last an hour in this house. I have never used another type of cocoa, we buy Hershey for everything.

Deep Dish Brownies

3/4 C (1-1/2sticks) butter, melted

1-1/2 C sugar

1-1/2 tsp vanilla extract

3 eggs

3/4 c all purpose flour

1/2 c hershey cocoa

1/2 tsp baking powder

1/2 tsp salt

nuts (optional)

Heat oven to 350°.  Grease 8 inch square baking pan.  In a bowl, stir together butter, sugar and vanilla.  Add eggs, with spoon beat well.  In another bowl, stir together flour, cocoa and baking powder and salt (I use a whisk to combine). Gradually add to egg mixture, beating until well blended Spread batter evenly into prepared pan. (sprinkle nuts on here)  Bake 40-45 mins or until brownies begin to pull away from the sides of pan. Cool completely on wire rack. Cut into bars.  

16 brownies 

For a fudgier or peanut butter type brownie, stir in 1 c resses peanut butter chips or hersheys semi sweet chocolate chips into batter before spreading in pan.  You can get creative and make them with marshmallows or andes candies or whatever.

PS the cake on the hershey cocoa is the best chocolate cake ever!

Mom's Bread Pudding, tweaked

Walnut Praline Bread Pudding

This recipe is for a 9 x 9 square pan...double it for a lasagna pan

2 C sugar
5 eggs,  beaten
2 C milk
3 tsp vanilla extract

day old italian or french bread, or dinner rolls, torn up (enough to fill pan you are using)

1½ C dark brown sugar
1 stick butter, melted
2 C walnuts
1 Tbsp cinnamon

Sauce
1 C sugar
1 stick butter
1 egg beaten
3 tsp vanilla extract
½ C brandy or Whiskey (optional, I omit this because I am not a fan of booze in my bread pudding)

Preheat oven to 350°. Grease 9 x9 baker.Break up bread and toss it in the baker.   Combine first four ingredients in a bowl. Pour over bread and let set 15 minutes.

In another bowl, combine brown sugar, butter and walnuts and dollop over the bread mixture.
Bake for 35 mins.

In a sauce pan cook the sauce ingredients until hot. Be careful not to scramble the eggs.  If you mix everything first, and then turn on the heat, and stir as you go, it shouldn't scramble on you.

Pour over bread pudding.

Serve with whipped cream.