Former Fat Guy Blog

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Kitchen Essentials : Stocking a New Kitchen – What to Get

This is the third part of the Kitchen Essentials series (part I, part II). Whether you’re stocking a new kitchen or just updating a few things, this is a great place to start.

When you’re moving out of home for the first time, performing a major kitchen overhaul or rebuilding following less-than-ideal circumstances; stocking a kitchen can be a daunting task. Fortunately, with a bit of careful purchasing, it can also be a very rewarding one.

If you’re starting from scratch, the following will get you well underway. I’ve separated the lists so that they can be used even if you’re only looking at one or two aspects. On to the good part :
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7 Essential Kitchen Gadgets

I believe that a major part of keeping your diet in check is having the ability to prepare great food at home. Of course, the occasional take-away or restaurant meal is great; but so is a Sunday Roast. Mmmm.

This series takes a look at several key tools and appliances for helping you prepare that perfect meal – whatever it is. First up, 7 Essential Kitchen Gadgets.

1950s kitchen

Over the past month the kitchen here was ripped out and replaced with a shiny new version. After a few minutes admiring the new cupboards, benches and major appliances; it was time to get out some of my favourite kitchen gadgets. 7, to be precise.
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Healthy Asian Cooking IV : Stir-frying

If you’ve ever found yourself eating from cardboard and plastic containers using flimsy wooden chopsticks, the term ‘healthy Asian cooking’ may sound a little odd at first. However – as with most types of cooking – doing it yourself can make a big, big difference.

This series looks at several basic concepts which will help you put simple, healthy meals on the table whilst keeping the cost down, and the kitchen time to a minimum. It’s very much a win-win-win situation.

Stir-frying can be a great way to prepare quick, healthy meals. With a non-stick wok or pan you’ll need very little oil, and many dishes only take a few minutes to produce. It’s a great mix.

Stir fry. Photo via Tenderstem.

When stir-frying, it’s essential to be well prepared. With such a short cooking time, there’s no opportunity to go searching for an ingredient you’ve forgotten, or to add something which isn’t close by. A few things to consider :

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Recipe: Red Curry Vegetables With Chicken

Red curry paste is the most common of all the curry pastes. It is used widely in many dishes that you are familiar with such as tod mun and satay. Red curry paste is a mixture of dry chili pepper, shallot, garlic, galangal, lemon grass, cilantro root, peppercorn, coriander, salt, shrimp paste and kaffir lime zest. This red curry vegetables recipe was made using Thai Red Curry Paste available at your favorite grocery or through Amazon in cases of 12. Feel free to prepare this meal with or without the chicken.

red curry vegetables with chicken

Red Curry Vegetables with Chicken

For best flavor, use organic vegetables when possible.
– Vegetables (use your favorites such as: carrots, cauliflower, broccoli, zucchini, mushrooms, peppers)
– 1 medium onion
– red curry paste
– 1 can coconut milk
– Bragg’s all-purpose seasoning
– Stevia
– 1 chicken breast (or firm tofu if vegetarian) chopped into cubes

Stir fry vegetables until tender, add pre-cooked chicken or tofu and heat through. Add red curry paste to suit your tastes (they vary in hotness, you may have to experiment). Stir in one small can of coconut milk, add 1-2 tsp of Braggs (adds salty flavour) and 1/8-1/4 tsp Stevia (adds sweetness). Heat and allow flavors to merge.

Serve with steamed brown rice.

About Curry Powder: Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India.

Most recipes and producers of curry powder usually include coriander, turmeric, cumin, and fenugreek in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, fennel seed, cinnamon, clove, mustard seed, green cardamom, black cardamom, mustard seed, mace, nutmeg, red pepper, long pepper and black pepper may also be added.

Subscribe to my recipes by email: Make sure you get my recipes emailed to you every weekend by subscribing to my recipe email service. Every weekend, one new whole food recipe posted for you to enjoy and then comment on.

Recipe Photo Credit: Her View Photography

Healthy Asian cooking III : Steaming

If you’ve ever found yourself eating from cardboard and plastic containers using flimsy wooden chopsticks, the phrase ‘healthy Asian cooking’ may sound a little odd at first. However – as with most types of cooking – doing it yourself can make a big, big difference.

This series looks at several basic concepts which will help you put simple, healthy meals on the table whilst keeping the cost down, and the kitchen time to a minimum. It’s very much a win-win-win situation.

Filling wok with waterThis is definitely one of my favourite cooking methods, and I use it regularly for fish, rice and vegetables. It’s also a great way to reheat a meal without drying it out.

Steaming involves a ridiculously simple setup – a bowl (containing the food) sitting atop a container of boiling water. There are several ways in which to do this :
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