What's In My Kitchen
When I tell people about all of my issues with food, EVERYONE always asks me “What do you eat?!?!”
My Lovely Spice Rack
Well, let me tell you.
COOKING
I’ll start with my hardware. For frying, I use a De Buyer Iron Skillet with some oil/butter as my “non-stick” pan. Make sure to read the instructions on how to properly prep and season the pan (boil potato skins before first use, oil it, etc). This pan is amazing, and I can even make Sunny-Side Up Eggs in it! For searing red meats, I use a Lodge Cast Iron pan. Plastics have little place in my kitchen, but metal utensils will scratch my stainless steel pots.
Used and Abused
For my salts, it’s Celtic Sea Salt for seafood and Himalayan Sea Salt for meat/veggies. I use O Olive Oil for anything I don’t use bacon grease to cook (bacon grease is wonderful for about 90% of my frying). All of my spices come from Spicely, which I buy in bulk packages from Amazon and then put into their smaller glass jars. The spices are pricier than say grocery brands, but they are organic, very high quality, and I’m sure that they do not contain fillers.
Just as in my stovetop cooking, I don’t use non-stick or plastics. To keep food from sticking to the baking pans, I use Silicone Baking Sheets from AmazonBasics. The only thing I don’t find them useful for is pizza crusts.
CHILL OUT
My fridge contents: duck eggs, goat butter, my mum’s homemade kombucha, store-bought kombucha (what’s on sale, to mix with the home-brewed), goat and sheep’s cheese, fruit, veggies (including a salad mix), and whatever meat I have defrosted for that day. Otherwise, it’s my Coconut Aminos (my soy-sauce replacement), Organic Preserves by Crofter’s, and my latest obsession: Siete Tortillas (I’m not a Siete affiliate; I just love their tortillas).
My freezer always has and abundance of bacon and meat that I’ve bought in bulk when it was on sale.
Staples in my Pantry
STAPLES/SNACKS:
Different flours are good for different things. For example, I use Coconut Flour to coat seafood (shrimp, fish), Tapioca Flour (Cassava Flour) to thicken sauces, and Buckwheat Flour for pancakes.
For quick dinners, I keep Pacific Bone Broth and Baked Beans as they have a long shelf life and I can chop up stuff and throw it in to the broth or beans (I’ve linked to the most popular versions of the beans and broth).
Sometimes I don’t have time to make everything from scratch, so I keep a few pre-made snacks on hand. I’m quite obsessed with “Goat Cheese” chips - even though I’m not vegan, I love the taste of these chips. SeaSnax are also great. For a sweeter treat, I eat Quinoa Cookies whenever my mum hasn’t baked me cookies in a while. Pecans are a great addition to salads, cookies, or yoghurt. I roast them and eat some in the mornings when I feel peckish.