Today is gadget day! I was thinking about what gadgets I couldn't live without, but convincing everyone that they need a can opener, a spatula and a whisk would be pointless. Instead, I thought about utensils that make cooking easier and more fun. (Psst, all of the gadget photos are links to where you can find them online.)
First we have this little guy right here:
Next up is this sleek number:
Oh, how I love my microplane grater! I used to hate using citrus zest in recipes because it was so hard to scrape the stuff out of the grater holes. Not a problem here. This razor-sharp grater comes in all different shapes and sizes. I use mine mostly for citrus zest, hard cheeses, and fresh ginger, but you can use it for anything you'd use a grater for -- even whole spices like nutmeg or cloves. I always get giddy when I take mine out of its sheath and use it. (I'm such a dork.)
Now for the grand finale:
"A knife? Oh REAL creative, Nat."I'm not joking around with this one. Do you hate chopping vegetables? Well, that's probably because your knife is about as sharp as the backside of a spoon. (Unless you honestly hate chopping vegetables, but if you had one of these babies, I don't think you would.) Good, sharp knives aren't cheap, but you don't need to buy 20 different ones. At the very least, invest in one good chef's knife to replace all the cheap-o ones you have in your "knife drawer". (I know you have one. Everyone does :))
The shape of the one above enables you to chop til your heart's content without your knuckles hitting the cutting board or having to use your pointer finger to press the blade down. The brand of the one above is great, too. Cutco is another great brand, and they're supposed to stay sharp forever.
Just be careful and don't cut yourself. It happens. Yep, that's my thumb.
And now I go completely off topic to introduce this week's recipe. Before I do, I do not, in anyway, proclaim to be an authority on Chinese cuisine. In fact, the Chinese would probably laugh at this recipe if they knew it had cream of chicken soup in it. BUT, in honor of Chinese New Year (Feb 7th), I thought you might want to brush up on your chopstick skills with this yummy stir-fry casserole dish.
(Since I posted this recipe on my blog already, I'll just link you to it :))