New to the kitchen?
Jealous of all the delicious things you see online and you want to make them too?
Here is a list of things your kitchen should have to be able to cook basic food:
Stovetop and Oven
Obviously! Unless you are into rubbing two stones over a stack of hay , or have a wood-fired stove in your backyard (which would be excellent TBH)
And oven obviously for cakes and casseroles first!
You’ll also need casserole dish, baking sheet, and cake pans
Two separate boards: one for meats, another for vegetables and fruits. I would go for wood, and bamboo is a good affordable option. I prefer wood over plastic because it is sturdier, more hygienic, and handles more knife work than plastic boards that preserves every knife mark. Here is a link to how to maintain your wood cutting boards and spoons
A good chef’s knife to begin with. If you think it’s too big of an investment and a risk (sliced fingers anyone?), use any good small serrated knife. I’ve used those black and red knives all my life until I got me a good one. A bread knife is optimal for slicing bread and sandwiches without crishing them due to the serrated blade and the mechanism with which you will slice.
Glass or stainless steel are my favorite. You need at least large and medium ones, small if you’ll only be cooking for one!
Let’s not start with serving bowls. I am crazy for them, I have a whole shelf full of them. And I keep buying
A colander or strainer to drain washed veggies, pasta, or canned goods
Pots and Pans
A deep pot with a lid for soup, stews, and stock-making. A smaller one for rice and such smaller uses. Heavy-bottomed pans preserve heat and distribute it better
They say cast iron are great. I have to test one myself before recommending it
A good non-stick pan. Pancakes anyone? And a stainless heavy-bottomed wide pan for searing and sauce-making. It is good for giving a steak or chicken bread a flawless golden color or for making a marinara sauce and tossing freshly boiled pasta in it
A wok. A pan can substitute, but the uniform thinness of the wok distributes more heat easily which is perfect for stir-frying
Wooden Spoons, Spatulas, and Serving Spoons
Wooden spoons for stirring sauces, soups, and stews. They won’t scratch the non-stick coating on pans and pots
A plastic spatula with a metal handle has a better grip and won’t bend at the weight of what you’ll need to flip. A rubber spatula to grab every last drop of the cake batter leaving only the ones you purposely leave there to lick with your fingers. I prefer the one-piece silicone spatulas (GIR, pictured above) since they’re heat resistant and the tip won’t come off the handle if they start to wear out.
A deep serving spoon. Think soup serving. A shallow serving spoon. A pair of tongs. A whisk.
A spoon. A fork. A knife. A bowl. A shallow dish. A deep dish. A wine glass. That’s if you’re only serving for one.
That should do for many recipes.
I have a small quiz here:
What’s green, white, and can be smeared with yellow all over?
Serve it for lunch, breakfast, or dinner. No one cares, as long as it tastes GOOD!
Another harvest of Souk El Tayeb full of green goodness and deliciousness.
Check out the previous Souk El Tayeb harvests here
Kale and Asparagus Salad with Poached Egg
Superfood Salad: Quinoa, Kale, and Asparagus
Green Shakshouka with Kale and Fresh Peas
Serves 2-3 persons
- 1 medium onion
- 4 cloves garlic
- 1 bunch kale
- 1 cup fresh peas, chucked out of the shells
- Olive oil
- Salt and pepper
- Chili flakes
- 3-4 eggs
- Spring onions, sliced
- A handful of raw whole almonds
- Start by chopping the onions and smashing the garlic to small pieces. In a wide pan, heat some olive oil and throw in the onion and garlic stirring until they soften
- Chop the kale to small pieces and toss into the pan and stir until they turn bright green. Use more oil if needed. Season with salt, pepper, and chili flakes as desired. Add half of the peas, stir twice, then make spaces for the eggs and crack them in there. Lower the heat and cover to trap the steam and let it cook the eggs. Peek in and remove from heat at the desired consistency. Add the remaining peas a bit before removing the pan off heat. I like the whites to be firm and the yolks to be a bit soft
- Crush the almonds with the side of the knife and throw with the spring onions on top of the pan and season with more salt, pepper, and chili flakes if needed. Drizzle olive oil and serve immediately
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