Tips to Help You Eat Healthier and Save Money

     Yes I know it has been forever. This life is crazy as we all know, so I've been quite busy. However, I've gotten a mild cold, which has allowed me to slow down a bit and get a chance to write. It's been a while since I've written about one of my favorite subject, food. Mmmm...food...

     So many people claim to not have the time to cook and, by default, eat healthy. No, I'm sorry, Lean Cuisine definitely doesn't count. Some people think it costs more to eat healthy, while that is somewhat true, it really doesn't have to break the bank. Yes, I won't deny eating grass-fed beef is definitely not a cheaper option, but if you can't afford grassy cows doesn't mean you need to settle for Tyson's Anytizers either, chicken does not have nuggets.

Tips and Tricks after the break...

Thanks Google!

1. Cooking costs less. I can't stress enough how much cheaper and healthier it is to just DIY. For example, MB and I spend about $100 (US) a week on groceries. Yes, I recognize this bill could be slightly cheaper as we buy organic milk, eggs, and (as much as possible) meat and that is at a minimum. We also live in an American city, making food cost a bit more than say when I lived in Malaysia. This is also for all of our meals, as we don't go out much. Say one of us ate out for lunch twice a week. Let's say we did one of those lunch deals, which averages out here in the States to about $7 a meal (with tip, assuming we aren't at McDonald's - yuck). Twice a week that's $14 dollars, over the course of the month we're spending $56! Over 1/2 a week's groceries, the equivalent of 10 home cooked meals! Granted you are buying 8 meals, but chances are those 8 meals aren't nearly as much, or as good (both tasting and for you) as our home cooked meal. Considering the average American eats out 5 times a day (that fact still floors me) and probably are spending more than $7, this adds up to substantial savings.

2. Make time. People often say they "don't have time." I honestly don't buy this argument, if you want it, you have time. You can cook a stellar meal in under 40mins, including prep time and everyone has 40 mins in their day, even if it means prepping a meal before work and throwing everything into a pot after work, it can be done, and done well. I've said it before and I'll say it again, if you can read, you can cook! Cooking isn't just a chore, it can be really relaxing and give you time to unwind. If you are just starting out, or have a particularly demanding schedule, try to have one or two very simple meals each week. By simple I mean easy to cook, not pre-prepared trash that simply loads you up with un-nessiccary salt, preservatives, and artificial sweeteners. If you knew what actually goes into those frozen meals, you probably wouldn't eat them ever again. Remember, for more food, less cost, and just a little extra time, you can make the same thing but better. Easy home made meals can be salad, pizza, burgers, tacos, grilled chicken and steamed veggies. Buns are a waste of money and I know few people (unless you have a family) that can actually use them all before they get moldy. Try using one piece of bread, a tortilla, or lettuce instead. For pizza I make my own dough and sauce from scratch. I usually do this in bulk, on the weekends, once a month or so. The dough takes about 2 hours, with only 30 mins of active time and the sauce takes about 30 mins with maybe 5 mins of active time. Both can be frozen and used over time. When it's time to make the pizza, it only takes about 20 mins, and that includes the bake time! So easy!

3. Make lists and don't go to the store hungry. I have definitely been guilty of going to the grocery store starving. It is next to impossible to not leave with something you didn't need or buying too much. Even if you have a small snack before you go, this can go a long way in stopping you from buying junk and things you won't use. Also, if you only go to the store once a week, make a list of the meals you're going to make before hand. Keeping organized is key in saving money (seriously, you'd be amazed how much you waste on duplicates if you don't do your homework first). When making your list, be sure to try to use things that you already have. Whenever we make our lists we try our best to make sure that we are primarily shopping around the perimeter of the grocery store. The perimeter is where all the fresh food is (meat, produce, dairy, fish, bread, etc). It's cheaper for the store to put the fresh things, which require energy to store, around the outside of the store. Very rarely do we go down the aisles, although it does happen.

4. Buy what's in season Our grocery bill used to be about $10 - $20 more expensive during the week because we didn't really pay attention to what's in season. Granted, the winter gets a little sparse, but it is still phenomenally cheaper to buy in season. Not to mention, chances are you are being more sustainable by buying foods that travel less distances to the store. For some websites on how to find out what's in season in your are click here and here.

This is a great book and has in depth info on number 4 and 5 of this list!

5. Know what you are buying - read labels!! Labels now a days are very confusing to most people. A good rule of thumb, if you can't pronounce it, don't recognize it, or if the first few ingredients are "high fructose corn syrup," "salt," or "sugar" and you aren't buying those specific ingredients put it down! In Diane Sanfilippo's book Practical Paleo there is an entire section dedicated to what exactly food labels mean. They can be very confusing. Cage-free is different than organic is different than natural is different than free range. What gets even more confusing is that companies must pay to put things like "organic" on a label, so some companies may be better for you, but be unable to advertise it because of money. It is important to know the differences and know exactly what you are buying. For in depth information on this subject I highly recommend Practical Paleo even if you do not plan on going on the Paleo diet ( or good 'ol Google search won't hurt either). MB and I spend about half of our time fully paleo (although we haven't bought bread in months and hardly eat any gluten, we still eat beans and MB will always enjoy his beer). I highly recommend at least trying to eat as close to paleo as possible. I have never felt better and more healthy doing so. Anyways, back to the subject of labels. They are not only important as ingredient lists, but in the produce section as well. Did you know that the little number codes on fruits and veggies actually means something?
If the number code starts with a...
9 = organic. It's ideal when buying smaller fruits and veggies like berries and spinach because there is usually a more concentrated amount of non-organic compounds in these items than say, a watermelon. So if you have to choose where to buy organic, size and rind or skin thickness matter. The thicker the skin and the larger the item, the less the term "organic" has on the impact of the health factor of the food. Of course, in a perfect world, non-organic wouldn't exist. Check out info on "The Dirty Dozen" and "Clean 13" here for more details.
3 or 4 = conventionally grown. This means that the plant was not genetically modified but chemical pesticides were most likely used. It still beats the last number...
8 = indicates genetically modified or irradiated plants. Think on this for a second, we do not know the implications of messing around with a plants genes. Not to mention the stress put on the plant can often mess with the natural nutrients that plant has to begin with. Chances are you wouldn't be eating meat if you knew it was genetically modified, so why would you eat plants that way too?

Now you know

6. D...I...Y...DO IT YOURSELF! The only excuse I can think of to buy something already pre-chopped is if you are buying beef, pork, or any other large animal. Let's face it, most of us do not have large meat hooks, expertise, and butchering equipment to carve up the beast ourselves, not to mention room to store it all. Any other pre-packaged, pre-sliced, shredded, diced, you name it shouldn't be purchased. Let's take cheese for example. If you buy pre-shredded cheese, no mater what kind it is, you are not only paying a ridiculous amount for someone to shred it, but you are also paying for it to be covered in a chemical powder that preserves the cheese. Eww. It not only ruins the taste of the cheese (believe me, I get real upset when this happens) but you are paying someone to add nasty chemicals to your food. Buy a block of cheese and do it yourself. Don't have time? I don't believe you. If you are really that concerned you can spend five minutes shredding a block of cheese and have shredded cheese for miles. Chicken is another big one. Now I'm guilty of buying chicken in parts from time to time (which if you need 6 thighs for a recipe this makes sense), but did you know it is about $3 more expensive to buy the sliced chicken breasts vs just the chicken breasts? Honestly, three whole extra dollars just to have some factory slice your chicken breast? Give. Me. A. Break. Do it yourself! Whole chicken is the best, although it takes a little getting used to and a little more elbow grease to get the parts you need. The liver, heart, and gizzard come too! These pieces are actually very healthy and quite tasty. If you are too squeamish to stomach it then cook them up in a frying pan and feed it to your dog or your neighbors dog (remove the gizzard bones first though!). They will love you for it. The best part is, you can use the bones to boil your own chicken stock. Don't have time? Remember, there is always time, you can have your broth boiling away (great recipe here) while you make your pizza dough and sauces Furthermore, while you wait for these things to cook cut up your own chicken and shred some cheese. It's not that difficult and it will save you a lot of money in the long run. Remember, you can freeze your broth (if you are using a glass container, be sure not to overfill it and leave the lid off for the first few hours so the glass doesn't explode). So that's one chicken that not only got you at least two meals (for two people) but also fed your dog for an evening and gave you the added bonus of home made stock? That right there is a deal people! Doing things yourself saves money and boosts your confidence, yes, you sure as hell can do this!

One beautiful bird!

7. Minimize waste, utilize your freezer. I cannot stress enough the awesomeness that is a freezer. You can freeze just about anything. Dairy and leafy greens are a bit tricky, but almost anything else? It can be frozen. This is especially important if you are living alone and learning to cook. There are going to be days where you just don't want to do it, so when you cook, cook a meal for 2 or 4, section off the rest, package it properly and freeze for later (don't forget to label!). Most soups, stews, curries and pastes, pasta sauces, even marinated meats will freeze very nicely for up to 3 months! That's awesome not only for days when you don't want to cook, but in order to save leftovers without immediately getting sick of them. When MB and I cook, at least once or twice a week we will make enough food for 4 or 6 people, save about 2 servings for leftovers in the fridge, then put the rest in the freezer. A few weeks later we put the older leftovers from the freezer into the fridge and enjoy them all over again. This is how we make our lunches and it works beautifully. It takes some trail and error, but you find what freezes best. Here are some great links about freezing foods: Real Simple, a blog, and another blog.

8. What are the most important tools to have? If you are just starting out or you have a limited budget it is important to understand the difference between kitchen must haves, wants, and completely useless. Aside from eating utensils, plates, bowls, etc I would put the following items under "Must Have:"
A frying pan; a sauce pan; a sturdy pot (with a lid); a strainer; a sharp, good quality chef's knife; a serrated knife; good, sturdy kitchen scissors; measuring cups and spoons; cheese grater (buy a medium priced one at least, I can't tell you how many cheap ones I've purchased only to have them fall apart three months later); a baking dish (glass is great); a baking sheet; meat tenderizer; cutting boards (one for meat and one for veggies, etc.); large crock pot (especially if you are one of those people who "doesn't have time" this can be a priceless investment); spatula; tongs; meat thermometer; ladle; mixing bowls; some type of mixer (although if you ask me, a used KitchenAid in good condition is worth its weight in chrome); dough paddle/hook for your mixer (I would put this under "want" but I use it for so many things!); basting brush (rubber lasts longer); oven mitt or two; whisk; wooden rolling pin; and good quality tupper ware (glass or hard plastic, or better yet). This can look really expensive at first glance. However, you can find some really high quality used kitchen stuff at places like Goodwill and occasionally sweet deals pop up on Amazon. With the Must Have list I would really suggest buying high quality stuff when it comes to pots, pans, mixers, and knives because these items can last a lifetime and you will be using them on a daily basis.
     Next is the "Want" list. I say "Want" because you can live without it, but these items are well used and extremely helpful, but not a waste or they are too expensive if you are just starting out as cook of the house and you may want to hold off until you find you really need these items.
"Want List:"
Food processor (these are expensive and I just got one over Christmas, I use it at least 3 times a week, making it almost a "Must Have" for me, but if you are just starting out, you should wait until you feel it is a sound investment and you are truly committed to cooking); emulsion blender (I don't use this too often, but it is extremely useful when it's needed), rice cooker (I don't have one, but if you make a lot of rice like us, I could see where this is much less of a hassle than making rice in a pot); broiling or roasting pan; butcher knife (this has been on my "want" list forever, I feel I'll buy more whole meats if I have a good knife to cut them with); pastry brush; cooling rack (for baking); cake/pie dish; potato ricer (which you don't really need if you have a food processor); hand juicer (isn't all that needed, but helpful to make your own lime, lemon, and orange juices); salad spinner (some would say this is a must have, but we've gotten by fine using a strainer and a cloth); blender (we've bought three blenders in the past three years and haven't replaced our old one, they seem to be overpriced and unless you make lots of juice, not worth the money); dutch oven; and bread tin (to bake bread in). The "Want List" is much shorter, this is because these things are for multi-uses, yet more specific than the "Must Haves." They are used to aid the process of cooking, but not so specific that they normally only serve the purpose of taking up space in your kitchen and emptying your wallet. Those items fall under the "Completely Useless" category. Examples include:
A pineapple corer (unless all you do is core pineapples, this is a waste of money and plastic); an onion saver (what exactly does this do other than be a piece of plastic that looks like an onion, use a plastic baggy that can be used time and time again, don't pay the same price for a box of baggies for some stupid thing that looks like an onion...honestly?!); an apple cutter (use a knife); garlic press (you really don't need one, chop it up fine or put it in a food processor, a press wastes a LOT of garlic); zester (if you bought a nice cheese greater there is a zester on one side of it); etc. You get the idea. There are a lot of things out there that tend to claim to help you, but often times they don't do much good at all. They also add to the cost of cooking and for not much benefit in the end.

You actually need, and regularly use, about a quarter of the things shown here...not even...and don't buy a plastic whisk. I can't imagine it being very useful

Well I hope this motivates you to roll up those sleeves and cook up something tasty! Remember, if you can read, you can cook...well.

Happy eating!

-M

     Yes I know it has been forever. This life is crazy as we all know, so I've been quite busy. However, I've gotten a mild cold, which has allowed me to slow down a bit and get a chance to write. It's been a while since I've written about one of my favorite subject, food. Mmmm...food...

     So many people claim to not have the time to cook and, by default, eat healthy. No, I'm sorry, Lean Cuisine definitely doesn't count. Some people think it costs more to eat healthy, while that is somewhat true, it really doesn't have to break the bank. Yes, I won't deny eating grass-fed beef is definitely not a cheaper option, but if you can't afford grassy cows doesn't mean you need to settle for Tyson's Anytizers either, chicken does not have nuggets.

Tips and Tricks after the break...

Thanks Google!

1. Cooking costs less. I can't stress enough how much cheaper and healthier it is to just DIY. For example, MB and I spend about $100 (US) a week on groceries. Yes, I recognize this bill could be slightly cheaper as we buy organic milk, eggs, and (as much as possible) meat and that is at a minimum. We also live in an American city, making food cost a bit more than say when I lived in Malaysia. This is also for all of our meals, as we don't go out much. Say one of us ate out for lunch twice a week. Let's say we did one of those lunch deals, which averages out here in the States to about $7 a meal (with tip, assuming we aren't at McDonald's - yuck). Twice a week that's $14 dollars, over the course of the month we're spending $56! Over 1/2 a week's groceries, the equivalent of 10 home cooked meals! Granted you are buying 8 meals, but chances are those 8 meals aren't nearly as much, or as good (both tasting and for you) as our home cooked meal. Considering the average American eats out 5 times a day (that fact still floors me) and probably are spending more than $7, this adds up to substantial savings.

2. Make time. People often say they "don't have time." I honestly don't buy this argument, if you want it, you have time. You can cook a stellar meal in under 40mins, including prep time and everyone has 40 mins in their day, even if it means prepping a meal before work and throwing everything into a pot after work, it can be done, and done well. I've said it before and I'll say it again, if you can read, you can cook! Cooking isn't just a chore, it can be really relaxing and give you time to unwind. If you are just starting out, or have a particularly demanding schedule, try to have one or two very simple meals each week. By simple I mean easy to cook, not pre-prepared trash that simply loads you up with un-nessiccary salt, preservatives, and artificial sweeteners. If you knew what actually goes into those frozen meals, you probably wouldn't eat them ever again. Remember, for more food, less cost, and just a little extra time, you can make the same thing but better. Easy home made meals can be salad, pizza, burgers, tacos, grilled chicken and steamed veggies. Buns are a waste of money and I know few people (unless you have a family) that can actually use them all before they get moldy. Try using one piece of bread, a tortilla, or lettuce instead. For pizza I make my own dough and sauce from scratch. I usually do this in bulk, on the weekends, once a month or so. The dough takes about 2 hours, with only 30 mins of active time and the sauce takes about 30 mins with maybe 5 mins of active time. Both can be frozen and used over time. When it's time to make the pizza, it only takes about 20 mins, and that includes the bake time! So easy!

3. Make lists and don't go to the store hungry. I have definitely been guilty of going to the grocery store starving. It is next to impossible to not leave with something you didn't need or buying too much. Even if you have a small snack before you go, this can go a long way in stopping you from buying junk and things you won't use. Also, if you only go to the store once a week, make a list of the meals you're going to make before hand. Keeping organized is key in saving money (seriously, you'd be amazed how much you waste on duplicates if you don't do your homework first). When making your list, be sure to try to use things that you already have. Whenever we make our lists we try our best to make sure that we are primarily shopping around the perimeter of the grocery store. The perimeter is where all the fresh food is (meat, produce, dairy, fish, bread, etc). It's cheaper for the store to put the fresh things, which require energy to store, around the outside of the store. Very rarely do we go down the aisles, although it does happen.

4. Buy what's in season Our grocery bill used to be about $10 - $20 more expensive during the week because we didn't really pay attention to what's in season. Granted, the winter gets a little sparse, but it is still phenomenally cheaper to buy in season. Not to mention, chances are you are being more sustainable by buying foods that travel less distances to the store. For some websites on how to find out what's in season in your are click here and here.

This is a great book and has in depth info on number 4 and 5 of this list!

5. Know what you are buying - read labels!! Labels now a days are very confusing to most people. A good rule of thumb, if you can't pronounce it, don't recognize it, or if the first few ingredients are "high fructose corn syrup," "salt," or "sugar" and you aren't buying those specific ingredients put it down! In Diane Sanfilippo's book Practical Paleo there is an entire section dedicated to what exactly food labels mean. They can be very confusing. Cage-free is different than organic is different than natural is different than free range. What gets even more confusing is that companies must pay to put things like "organic" on a label, so some companies may be better for you, but be unable to advertise it because of money. It is important to know the differences and know exactly what you are buying. For in depth information on this subject I highly recommend Practical Paleo even if you do not plan on going on the Paleo diet ( or good 'ol Google search won't hurt either). MB and I spend about half of our time fully paleo (although we haven't bought bread in months and hardly eat any gluten, we still eat beans and MB will always enjoy his beer). I highly recommend at least trying to eat as close to paleo as possible. I have never felt better and more healthy doing so. Anyways, back to the subject of labels. They are not only important as ingredient lists, but in the produce section as well. Did you know that the little number codes on fruits and veggies actually means something?
If the number code starts with a...
9 = organic. It's ideal when buying smaller fruits and veggies like berries and spinach because there is usually a more concentrated amount of non-organic compounds in these items than say, a watermelon. So if you have to choose where to buy organic, size and rind or skin thickness matter. The thicker the skin and the larger the item, the less the term "organic" has on the impact of the health factor of the food. Of course, in a perfect world, non-organic wouldn't exist. Check out info on "The Dirty Dozen" and "Clean 13" here for more details.
3 or 4 = conventionally grown. This means that the plant was not genetically modified but chemical pesticides were most likely used. It still beats the last number...
8 = indicates genetically modified or irradiated plants. Think on this for a second, we do not know the implications of messing around with a plants genes. Not to mention the stress put on the plant can often mess with the natural nutrients that plant has to begin with. Chances are you wouldn't be eating meat if you knew it was genetically modified, so why would you eat plants that way too?

Now you know

6. D...I...Y...DO IT YOURSELF! The only excuse I can think of to buy something already pre-chopped is if you are buying beef, pork, or any other large animal. Let's face it, most of us do not have large meat hooks, expertise, and butchering equipment to carve up the beast ourselves, not to mention room to store it all. Any other pre-packaged, pre-sliced, shredded, diced, you name it shouldn't be purchased. Let's take cheese for example. If you buy pre-shredded cheese, no mater what kind it is, you are not only paying a ridiculous amount for someone to shred it, but you are also paying for it to be covered in a chemical powder that preserves the cheese. Eww. It not only ruins the taste of the cheese (believe me, I get real upset when this happens) but you are paying someone to add nasty chemicals to your food. Buy a block of cheese and do it yourself. Don't have time? I don't believe you. If you are really that concerned you can spend five minutes shredding a block of cheese and have shredded cheese for miles. Chicken is another big one. Now I'm guilty of buying chicken in parts from time to time (which if you need 6 thighs for a recipe this makes sense), but did you know it is about $3 more expensive to buy the sliced chicken breasts vs just the chicken breasts? Honestly, three whole extra dollars just to have some factory slice your chicken breast? Give. Me. A. Break. Do it yourself! Whole chicken is the best, although it takes a little getting used to and a little more elbow grease to get the parts you need. The liver, heart, and gizzard come too! These pieces are actually very healthy and quite tasty. If you are too squeamish to stomach it then cook them up in a frying pan and feed it to your dog or your neighbors dog (remove the gizzard bones first though!). They will love you for it. The best part is, you can use the bones to boil your own chicken stock. Don't have time? Remember, there is always time, you can have your broth boiling away (great recipe here) while you make your pizza dough and sauces Furthermore, while you wait for these things to cook cut up your own chicken and shred some cheese. It's not that difficult and it will save you a lot of money in the long run. Remember, you can freeze your broth (if you are using a glass container, be sure not to overfill it and leave the lid off for the first few hours so the glass doesn't explode). So that's one chicken that not only got you at least two meals (for two people) but also fed your dog for an evening and gave you the added bonus of home made stock? That right there is a deal people! Doing things yourself saves money and boosts your confidence, yes, you sure as hell can do this!

One beautiful bird!

7. Minimize waste, utilize your freezer. I cannot stress enough the awesomeness that is a freezer. You can freeze just about anything. Dairy and leafy greens are a bit tricky, but almost anything else? It can be frozen. This is especially important if you are living alone and learning to cook. There are going to be days where you just don't want to do it, so when you cook, cook a meal for 2 or 4, section off the rest, package it properly and freeze for later (don't forget to label!). Most soups, stews, curries and pastes, pasta sauces, even marinated meats will freeze very nicely for up to 3 months! That's awesome not only for days when you don't want to cook, but in order to save leftovers without immediately getting sick of them. When MB and I cook, at least once or twice a week we will make enough food for 4 or 6 people, save about 2 servings for leftovers in the fridge, then put the rest in the freezer. A few weeks later we put the older leftovers from the freezer into the fridge and enjoy them all over again. This is how we make our lunches and it works beautifully. It takes some trail and error, but you find what freezes best. Here are some great links about freezing foods: Real Simple, a blog, and another blog.

8. What are the most important tools to have? If you are just starting out or you have a limited budget it is important to understand the difference between kitchen must haves, wants, and completely useless. Aside from eating utensils, plates, bowls, etc I would put the following items under "Must Have:"
A frying pan; a sauce pan; a sturdy pot (with a lid); a strainer; a sharp, good quality chef's knife; a serrated knife; good, sturdy kitchen scissors; measuring cups and spoons; cheese grater (buy a medium priced one at least, I can't tell you how many cheap ones I've purchased only to have them fall apart three months later); a baking dish (glass is great); a baking sheet; meat tenderizer; cutting boards (one for meat and one for veggies, etc.); large crock pot (especially if you are one of those people who "doesn't have time" this can be a priceless investment); spatula; tongs; meat thermometer; ladle; mixing bowls; some type of mixer (although if you ask me, a used KitchenAid in good condition is worth its weight in chrome); dough paddle/hook for your mixer (I would put this under "want" but I use it for so many things!); basting brush (rubber lasts longer); oven mitt or two; whisk; wooden rolling pin; and good quality tupper ware (glass or hard plastic, or better yet). This can look really expensive at first glance. However, you can find some really high quality used kitchen stuff at places like Goodwill and occasionally sweet deals pop up on Amazon. With the Must Have list I would really suggest buying high quality stuff when it comes to pots, pans, mixers, and knives because these items can last a lifetime and you will be using them on a daily basis.
     Next is the "Want" list. I say "Want" because you can live without it, but these items are well used and extremely helpful, but not a waste or they are too expensive if you are just starting out as cook of the house and you may want to hold off until you find you really need these items.
"Want List:"
Food processor (these are expensive and I just got one over Christmas, I use it at least 3 times a week, making it almost a "Must Have" for me, but if you are just starting out, you should wait until you feel it is a sound investment and you are truly committed to cooking); emulsion blender (I don't use this too often, but it is extremely useful when it's needed), rice cooker (I don't have one, but if you make a lot of rice like us, I could see where this is much less of a hassle than making rice in a pot); broiling or roasting pan; butcher knife (this has been on my "want" list forever, I feel I'll buy more whole meats if I have a good knife to cut them with); pastry brush; cooling rack (for baking); cake/pie dish; potato ricer (which you don't really need if you have a food processor); hand juicer (isn't all that needed, but helpful to make your own lime, lemon, and orange juices); salad spinner (some would say this is a must have, but we've gotten by fine using a strainer and a cloth); blender (we've bought three blenders in the past three years and haven't replaced our old one, they seem to be overpriced and unless you make lots of juice, not worth the money); dutch oven; and bread tin (to bake bread in). The "Want List" is much shorter, this is because these things are for multi-uses, yet more specific than the "Must Haves." They are used to aid the process of cooking, but not so specific that they normally only serve the purpose of taking up space in your kitchen and emptying your wallet. Those items fall under the "Completely Useless" category. Examples include:
A pineapple corer (unless all you do is core pineapples, this is a waste of money and plastic); an onion saver (what exactly does this do other than be a piece of plastic that looks like an onion, use a plastic baggy that can be used time and time again, don't pay the same price for a box of baggies for some stupid thing that looks like an onion...honestly?!); an apple cutter (use a knife); garlic press (you really don't need one, chop it up fine or put it in a food processor, a press wastes a LOT of garlic); zester (if you bought a nice cheese greater there is a zester on one side of it); etc. You get the idea. There are a lot of things out there that tend to claim to help you, but often times they don't do much good at all. They also add to the cost of cooking and for not much benefit in the end.

You actually need, and regularly use, about a quarter of the things shown here...not even...and don't buy a plastic whisk. I can't imagine it being very useful

Well I hope this motivates you to roll up those sleeves and cook up something tasty! Remember, if you can read, you can cook...well.

Happy eating!

-M

     Yes I know it has been forever. This life is crazy as we all know, so I've been quite busy. However, I've gotten a mild cold, which has allowed me to slow down a bit and get a chance to write. It's been a while since I've written about one of my favorite subject, food. Mmmm...food...

     So many people claim to not have the time to cook and, by default, eat healthy. No, I'm sorry, Lean Cuisine definitely doesn't count. Some people think it costs more to eat healthy, while that is somewhat true, it really doesn't have to break the bank. Yes, I won't deny eating grass-fed beef is definitely not a cheaper option, but if you can't afford grassy cows doesn't mean you need to settle for Tyson's Anytizers either, chicken does not have nuggets.

Tips and Tricks after the break...

Thanks Google!

1. Cooking costs less. I can't stress enough how much cheaper and healthier it is to just DIY. For example, MB and I spend about $100 (US) a week on groceries. Yes, I recognize this bill could be slightly cheaper as we buy organic milk, eggs, and (as much as possible) meat and that is at a minimum. We also live in an American city, making food cost a bit more than say when I lived in Malaysia. This is also for all of our meals, as we don't go out much. Say one of us ate out for lunch twice a week. Let's say we did one of those lunch deals, which averages out here in the States to about $7 a meal (with tip, assuming we aren't at McDonald's - yuck). Twice a week that's $14 dollars, over the course of the month we're spending $56! Over 1/2 a week's groceries, the equivalent of 10 home cooked meals! Granted you are buying 8 meals, but chances are those 8 meals aren't nearly as much, or as good (both tasting and for you) as our home cooked meal. Considering the average American eats out 5 times a day (that fact still floors me) and probably are spending more than $7, this adds up to substantial savings.

2. Make time. People often say they "don't have time." I honestly don't buy this argument, if you want it, you have time. You can cook a stellar meal in under 40mins, including prep time and everyone has 40 mins in their day, even if it means prepping a meal before work and throwing everything into a pot after work, it can be done, and done well. I've said it before and I'll say it again, if you can read, you can cook! Cooking isn't just a chore, it can be really relaxing and give you time to unwind. If you are just starting out, or have a particularly demanding schedule, try to have one or two very simple meals each week. By simple I mean easy to cook, not pre-prepared trash that simply loads you up with un-nessiccary salt, preservatives, and artificial sweeteners. If you knew what actually goes into those frozen meals, you probably wouldn't eat them ever again. Remember, for more food, less cost, and just a little extra time, you can make the same thing but better. Easy home made meals can be salad, pizza, burgers, tacos, grilled chicken and steamed veggies. Buns are a waste of money and I know few people (unless you have a family) that can actually use them all before they get moldy. Try using one piece of bread, a tortilla, or lettuce instead. For pizza I make my own dough and sauce from scratch. I usually do this in bulk, on the weekends, once a month or so. The dough takes about 2 hours, with only 30 mins of active time and the sauce takes about 30 mins with maybe 5 mins of active time. Both can be frozen and used over time. When it's time to make the pizza, it only takes about 20 mins, and that includes the bake time! So easy!

3. Make lists and don't go to the store hungry. I have definitely been guilty of going to the grocery store starving. It is next to impossible to not leave with something you didn't need or buying too much. Even if you have a small snack before you go, this can go a long way in stopping you from buying junk and things you won't use. Also, if you only go to the store once a week, make a list of the meals you're going to make before hand. Keeping organized is key in saving money (seriously, you'd be amazed how much you waste on duplicates if you don't do your homework first). When making your list, be sure to try to use things that you already have. Whenever we make our lists we try our best to make sure that we are primarily shopping around the perimeter of the grocery store. The perimeter is where all the fresh food is (meat, produce, dairy, fish, bread, etc). It's cheaper for the store to put the fresh things, which require energy to store, around the outside of the store. Very rarely do we go down the aisles, although it does happen.

4. Buy what's in season Our grocery bill used to be about $10 - $20 more expensive during the week because we didn't really pay attention to what's in season. Granted, the winter gets a little sparse, but it is still phenomenally cheaper to buy in season. Not to mention, chances are you are being more sustainable by buying foods that travel less distances to the store. For some websites on how to find out what's in season in your are click here and here.

This is a great book and has in depth info on number 4 and 5 of this list!

5. Know what you are buying - read labels!! Labels now a days are very confusing to most people. A good rule of thumb, if you can't pronounce it, don't recognize it, or if the first few ingredients are "high fructose corn syrup," "salt," or "sugar" and you aren't buying those specific ingredients put it down! In Diane Sanfilippo's book Practical Paleo there is an entire section dedicated to what exactly food labels mean. They can be very confusing. Cage-free is different than organic is different than natural is different than free range. What gets even more confusing is that companies must pay to put things like "organic" on a label, so some companies may be better for you, but be unable to advertise it because of money. It is important to know the differences and know exactly what you are buying. For in depth information on this subject I highly recommend Practical Paleo even if you do not plan on going on the Paleo diet ( or good 'ol Google search won't hurt either). MB and I spend about half of our time fully paleo (although we haven't bought bread in months and hardly eat any gluten, we still eat beans and MB will always enjoy his beer). I highly recommend at least trying to eat as close to paleo as possible. I have never felt better and more healthy doing so. Anyways, back to the subject of labels. They are not only important as ingredient lists, but in the produce section as well. Did you know that the little number codes on fruits and veggies actually means something?
If the number code starts with a...
9 = organic. It's ideal when buying smaller fruits and veggies like berries and spinach because there is usually a more concentrated amount of non-organic compounds in these items than say, a watermelon. So if you have to choose where to buy organic, size and rind or skin thickness matter. The thicker the skin and the larger the item, the less the term "organic" has on the impact of the health factor of the food. Of course, in a perfect world, non-organic wouldn't exist. Check out info on "The Dirty Dozen" and "Clean 13" here for more details.
3 or 4 = conventionally grown. This means that the plant was not genetically modified but chemical pesticides were most likely used. It still beats the last number...
8 = indicates genetically modified or irradiated plants. Think on this for a second, we do not know the implications of messing around with a plants genes. Not to mention the stress put on the plant can often mess with the natural nutrients that plant has to begin with. Chances are you wouldn't be eating meat if you knew it was genetically modified, so why would you eat plants that way too?

Now you know

6. D...I...Y...DO IT YOURSELF! The only excuse I can think of to buy something already pre-chopped is if you are buying beef, pork, or any other large animal. Let's face it, most of us do not have large meat hooks, expertise, and butchering equipment to carve up the beast ourselves, not to mention room to store it all. Any other pre-packaged, pre-sliced, shredded, diced, you name it shouldn't be purchased. Let's take cheese for example. If you buy pre-shredded cheese, no mater what kind it is, you are not only paying a ridiculous amount for someone to shred it, but you are also paying for it to be covered in a chemical powder that preserves the cheese. Eww. It not only ruins the taste of the cheese (believe me, I get real upset when this happens) but you are paying someone to add nasty chemicals to your food. Buy a block of cheese and do it yourself. Don't have time? I don't believe you. If you are really that concerned you can spend five minutes shredding a block of cheese and have shredded cheese for miles. Chicken is another big one. Now I'm guilty of buying chicken in parts from time to time (which if you need 6 thighs for a recipe this makes sense), but did you know it is about $3 more expensive to buy the sliced chicken breasts vs just the chicken breasts? Honestly, three whole extra dollars just to have some factory slice your chicken breast? Give. Me. A. Break. Do it yourself! Whole chicken is the best, although it takes a little getting used to and a little more elbow grease to get the parts you need. The liver, heart, and gizzard come too! These pieces are actually very healthy and quite tasty. If you are too squeamish to stomach it then cook them up in a frying pan and feed it to your dog or your neighbors dog (remove the gizzard bones first though!). They will love you for it. The best part is, you can use the bones to boil your own chicken stock. Don't have time? Remember, there is always time, you can have your broth boiling away (great recipe here) while you make your pizza dough and sauces Furthermore, while you wait for these things to cook cut up your own chicken and shred some cheese. It's not that difficult and it will save you a lot of money in the long run. Remember, you can freeze your broth (if you are using a glass container, be sure not to overfill it and leave the lid off for the first few hours so the glass doesn't explode). So that's one chicken that not only got you at least two meals (for two people) but also fed your dog for an evening and gave you the added bonus of home made stock? That right there is a deal people! Doing things yourself saves money and boosts your confidence, yes, you sure as hell can do this!

One beautiful bird!

7. Minimize waste, utilize your freezer. I cannot stress enough the awesomeness that is a freezer. You can freeze just about anything. Dairy and leafy greens are a bit tricky, but almost anything else? It can be frozen. This is especially important if you are living alone and learning to cook. There are going to be days where you just don't want to do it, so when you cook, cook a meal for 2 or 4, section off the rest, package it properly and freeze for later (don't forget to label!). Most soups, stews, curries and pastes, pasta sauces, even marinated meats will freeze very nicely for up to 3 months! That's awesome not only for days when you don't want to cook, but in order to save leftovers without immediately getting sick of them. When MB and I cook, at least once or twice a week we will make enough food for 4 or 6 people, save about 2 servings for leftovers in the fridge, then put the rest in the freezer. A few weeks later we put the older leftovers from the freezer into the fridge and enjoy them all over again. This is how we make our lunches and it works beautifully. It takes some trail and error, but you find what freezes best. Here are some great links about freezing foods: Real Simple, a blog, and another blog.

8. What are the most important tools to have? If you are just starting out or you have a limited budget it is important to understand the difference between kitchen must haves, wants, and completely useless. Aside from eating utensils, plates, bowls, etc I would put the following items under "Must Have:"
A frying pan; a sauce pan; a sturdy pot (with a lid); a strainer; a sharp, good quality chef's knife; a serrated knife; good, sturdy kitchen scissors; measuring cups and spoons; cheese grater (buy a medium priced one at least, I can't tell you how many cheap ones I've purchased only to have them fall apart three months later); a baking dish (glass is great); a baking sheet; meat tenderizer; cutting boards (one for meat and one for veggies, etc.); large crock pot (especially if you are one of those people who "doesn't have time" this can be a priceless investment); spatula; tongs; meat thermometer; ladle; mixing bowls; some type of mixer (although if you ask me, a used KitchenAid in good condition is worth its weight in chrome); dough paddle/hook for your mixer (I would put this under "want" but I use it for so many things!); basting brush (rubber lasts longer); oven mitt or two; whisk; wooden rolling pin; and good quality tupper ware (glass or hard plastic, or better yet). This can look really expensive at first glance. However, you can find some really high quality used kitchen stuff at places like Goodwill and occasionally sweet deals pop up on Amazon. With the Must Have list I would really suggest buying high quality stuff when it comes to pots, pans, mixers, and knives because these items can last a lifetime and you will be using them on a daily basis.
     Next is the "Want" list. I say "Want" because you can live without it, but these items are well used and extremely helpful, but not a waste or they are too expensive if you are just starting out as cook of the house and you may want to hold off until you find you really need these items.
"Want List:"
Food processor (these are expensive and I just got one over Christmas, I use it at least 3 times a week, making it almost a "Must Have" for me, but if you are just starting out, you should wait until you feel it is a sound investment and you are truly committed to cooking); emulsion blender (I don't use this too often, but it is extremely useful when it's needed), rice cooker (I don't have one, but if you make a lot of rice like us, I could see where this is much less of a hassle than making rice in a pot); broiling or roasting pan; butcher knife (this has been on my "want" list forever, I feel I'll buy more whole meats if I have a good knife to cut them with); pastry brush; cooling rack (for baking); cake/pie dish; potato ricer (which you don't really need if you have a food processor); hand juicer (isn't all that needed, but helpful to make your own lime, lemon, and orange juices); salad spinner (some would say this is a must have, but we've gotten by fine using a strainer and a cloth); blender (we've bought three blenders in the past three years and haven't replaced our old one, they seem to be overpriced and unless you make lots of juice, not worth the money); dutch oven; and bread tin (to bake bread in). The "Want List" is much shorter, this is because these things are for multi-uses, yet more specific than the "Must Haves." They are used to aid the process of cooking, but not so specific that they normally only serve the purpose of taking up space in your kitchen and emptying your wallet. Those items fall under the "Completely Useless" category. Examples include:
A pineapple corer (unless all you do is core pineapples, this is a waste of money and plastic); an onion saver (what exactly does this do other than be a piece of plastic that looks like an onion, use a plastic baggy that can be used time and time again, don't pay the same price for a box of baggies for some stupid thing that looks like an onion...honestly?!); an apple cutter (use a knife); garlic press (you really don't need one, chop it up fine or put it in a food processor, a press wastes a LOT of garlic); zester (if you bought a nice cheese greater there is a zester on one side of it); etc. You get the idea. There are a lot of things out there that tend to claim to help you, but often times they don't do much good at all. They also add to the cost of cooking and for not much benefit in the end.

You actually need, and regularly use, about a quarter of the things shown here...not even...and don't buy a plastic whisk. I can't imagine it being very useful

Well I hope this motivates you to roll up those sleeves and cook up something tasty! Remember, if you can read, you can cook...well.

Happy eating!

-M

     Yes I know it has been forever. This life is crazy as we all know, so I've been quite busy. However, I've gotten a mild cold, which has allowed me to slow down a bit and get a chance to write. It's been a while since I've written about one of my favorite subject, food. Mmmm...food...

     So many people claim to not have the time to cook and, by default, eat healthy. No, I'm sorry, Lean Cuisine definitely doesn't count. Some people think it costs more to eat healthy, while that is somewhat true, it really doesn't have to break the bank. Yes, I won't deny eating grass-fed beef is definitely not a cheaper option, but if you can't afford grassy cows doesn't mean you need to settle for Tyson's Anytizers either, chicken does not have nuggets.

Tips and Tricks after the break...

Thanks Google!

1. Cooking costs less. I can't stress enough how much cheaper and healthier it is to just DIY. For example, MB and I spend about $100 (US) a week on groceries. Yes, I recognize this bill could be slightly cheaper as we buy organic milk, eggs, and (as much as possible) meat and that is at a minimum. We also live in an American city, making food cost a bit more than say when I lived in Malaysia. This is also for all of our meals, as we don't go out much. Say one of us ate out for lunch twice a week. Let's say we did one of those lunch deals, which averages out here in the States to about $7 a meal (with tip, assuming we aren't at McDonald's - yuck). Twice a week that's $14 dollars, over the course of the month we're spending $56! Over 1/2 a week's groceries, the equivalent of 10 home cooked meals! Granted you are buying 8 meals, but chances are those 8 meals aren't nearly as much, or as good (both tasting and for you) as our home cooked meal. Considering the average American eats out 5 times a day (that fact still floors me) and probably are spending more than $7, this adds up to substantial savings.

2. Make time. People often say they "don't have time." I honestly don't buy this argument, if you want it, you have time. You can cook a stellar meal in under 40mins, including prep time and everyone has 40 mins in their day, even if it means prepping a meal before work and throwing everything into a pot after work, it can be done, and done well. I've said it before and I'll say it again, if you can read, you can cook! Cooking isn't just a chore, it can be really relaxing and give you time to unwind. If you are just starting out, or have a particularly demanding schedule, try to have one or two very simple meals each week. By simple I mean easy to cook, not pre-prepared trash that simply loads you up with un-nessiccary salt, preservatives, and artificial sweeteners. If you knew what actually goes into those frozen meals, you probably wouldn't eat them ever again. Remember, for more food, less cost, and just a little extra time, you can make the same thing but better. Easy home made meals can be salad, pizza, burgers, tacos, grilled chicken and steamed veggies. Buns are a waste of money and I know few people (unless you have a family) that can actually use them all before they get moldy. Try using one piece of bread, a tortilla, or lettuce instead. For pizza I make my own dough and sauce from scratch. I usually do this in bulk, on the weekends, once a month or so. The dough takes about 2 hours, with only 30 mins of active time and the sauce takes about 30 mins with maybe 5 mins of active time. Both can be frozen and used over time. When it's time to make the pizza, it only takes about 20 mins, and that includes the bake time! So easy!

3. Make lists and don't go to the store hungry. I have definitely been guilty of going to the grocery store starving. It is next to impossible to not leave with something you didn't need or buying too much. Even if you have a small snack before you go, this can go a long way in stopping you from buying junk and things you won't use. Also, if you only go to the store once a week, make a list of the meals you're going to make before hand. Keeping organized is key in saving money (seriously, you'd be amazed how much you waste on duplicates if you don't do your homework first). When making your list, be sure to try to use things that you already have. Whenever we make our lists we try our best to make sure that we are primarily shopping around the perimeter of the grocery store. The perimeter is where all the fresh food is (meat, produce, dairy, fish, bread, etc). It's cheaper for the store to put the fresh things, which require energy to store, around the outside of the store. Very rarely do we go down the aisles, although it does happen.

4. Buy what's in season Our grocery bill used to be about $10 - $20 more expensive during the week because we didn't really pay attention to what's in season. Granted, the winter gets a little sparse, but it is still phenomenally cheaper to buy in season. Not to mention, chances are you are being more sustainable by buying foods that travel less distances to the store. For some websites on how to find out what's in season in your are click here and here.

This is a great book and has in depth info on number 4 and 5 of this list!

5. Know what you are buying - read labels!! Labels now a days are very confusing to most people. A good rule of thumb, if you can't pronounce it, don't recognize it, or if the first few ingredients are "high fructose corn syrup," "salt," or "sugar" and you aren't buying those specific ingredients put it down! In Diane Sanfilippo's book Practical Paleo there is an entire section dedicated to what exactly food labels mean. They can be very confusing. Cage-free is different than organic is different than natural is different than free range. What gets even more confusing is that companies must pay to put things like "organic" on a label, so some companies may be better for you, but be unable to advertise it because of money. It is important to know the differences and know exactly what you are buying. For in depth information on this subject I highly recommend Practical Paleo even if you do not plan on going on the Paleo diet ( or good 'ol Google search won't hurt either). MB and I spend about half of our time fully paleo (although we haven't bought bread in months and hardly eat any gluten, we still eat beans and MB will always enjoy his beer). I highly recommend at least trying to eat as close to paleo as possible. I have never felt better and more healthy doing so. Anyways, back to the subject of labels. They are not only important as ingredient lists, but in the produce section as well. Did you know that the little number codes on fruits and veggies actually means something?
If the number code starts with a...
9 = organic. It's ideal when buying smaller fruits and veggies like berries and spinach because there is usually a more concentrated amount of non-organic compounds in these items than say, a watermelon. So if you have to choose where to buy organic, size and rind or skin thickness matter. The thicker the skin and the larger the item, the less the term "organic" has on the impact of the health factor of the food. Of course, in a perfect world, non-organic wouldn't exist. Check out info on "The Dirty Dozen" and "Clean 13" here for more details.
3 or 4 = conventionally grown. This means that the plant was not genetically modified but chemical pesticides were most likely used. It still beats the last number...
8 = indicates genetically modified or irradiated plants. Think on this for a second, we do not know the implications of messing around with a plants genes. Not to mention the stress put on the plant can often mess with the natural nutrients that plant has to begin with. Chances are you wouldn't be eating meat if you knew it was genetically modified, so why would you eat plants that way too?

Now you know

6. D...I...Y...DO IT YOURSELF! The only excuse I can think of to buy something already pre-chopped is if you are buying beef, pork, or any other large animal. Let's face it, most of us do not have large meat hooks, expertise, and butchering equipment to carve up the beast ourselves, not to mention room to store it all. Any other pre-packaged, pre-sliced, shredded, diced, you name it shouldn't be purchased. Let's take cheese for example. If you buy pre-shredded cheese, no mater what kind it is, you are not only paying a ridiculous amount for someone to shred it, but you are also paying for it to be covered in a chemical powder that preserves the cheese. Eww. It not only ruins the taste of the cheese (believe me, I get real upset when this happens) but you are paying someone to add nasty chemicals to your food. Buy a block of cheese and do it yourself. Don't have time? I don't believe you. If you are really that concerned you can spend five minutes shredding a block of cheese and have shredded cheese for miles. Chicken is another big one. Now I'm guilty of buying chicken in parts from time to time (which if you need 6 thighs for a recipe this makes sense), but did you know it is about $3 more expensive to buy the sliced chicken breasts vs just the chicken breasts? Honestly, three whole extra dollars just to have some factory slice your chicken breast? Give. Me. A. Break. Do it yourself! Whole chicken is the best, although it takes a little getting used to and a little more elbow grease to get the parts you need. The liver, heart, and gizzard come too! These pieces are actually very healthy and quite tasty. If you are too squeamish to stomach it then cook them up in a frying pan and feed it to your dog or your neighbors dog (remove the gizzard bones first though!). They will love you for it. The best part is, you can use the bones to boil your own chicken stock. Don't have time? Remember, there is always time, you can have your broth boiling away (great recipe here) while you make your pizza dough and sauces Furthermore, while you wait for these things to cook cut up your own chicken and shred some cheese. It's not that difficult and it will save you a lot of money in the long run. Remember, you can freeze your broth (if you are using a glass container, be sure not to overfill it and leave the lid off for the first few hours so the glass doesn't explode). So that's one chicken that not only got you at least two meals (for two people) but also fed your dog for an evening and gave you the added bonus of home made stock? That right there is a deal people! Doing things yourself saves money and boosts your confidence, yes, you sure as hell can do this!

One beautiful bird!

7. Minimize waste, utilize your freezer. I cannot stress enough the awesomeness that is a freezer. You can freeze just about anything. Dairy and leafy greens are a bit tricky, but almost anything else? It can be frozen. This is especially important if you are living alone and learning to cook. There are going to be days where you just don't want to do it, so when you cook, cook a meal for 2 or 4, section off the rest, package it properly and freeze for later (don't forget to label!). Most soups, stews, curries and pastes, pasta sauces, even marinated meats will freeze very nicely for up to 3 months! That's awesome not only for days when you don't want to cook, but in order to save leftovers without immediately getting sick of them. When MB and I cook, at least once or twice a week we will make enough food for 4 or 6 people, save about 2 servings for leftovers in the fridge, then put the rest in the freezer. A few weeks later we put the older leftovers from the freezer into the fridge and enjoy them all over again. This is how we make our lunches and it works beautifully. It takes some trail and error, but you find what freezes best. Here are some great links about freezing foods: Real Simple, a blog, and another blog.

8. What are the most important tools to have? If you are just starting out or you have a limited budget it is important to understand the difference between kitchen must haves, wants, and completely useless. Aside from eating utensils, plates, bowls, etc I would put the following items under "Must Have:"
A frying pan; a sauce pan; a sturdy pot (with a lid); a strainer; a sharp, good quality chef's knife; a serrated knife; good, sturdy kitchen scissors; measuring cups and spoons; cheese grater (buy a medium priced one at least, I can't tell you how many cheap ones I've purchased only to have them fall apart three months later); a baking dish (glass is great); a baking sheet; meat tenderizer; cutting boards (one for meat and one for veggies, etc.); large crock pot (especially if you are one of those people who "doesn't have time" this can be a priceless investment); spatula; tongs; meat thermometer; ladle; mixing bowls; some type of mixer (although if you ask me, a used KitchenAid in good condition is worth its weight in chrome); dough paddle/hook for your mixer (I would put this under "want" but I use it for so many things!); basting brush (rubber lasts longer); oven mitt or two; whisk; wooden rolling pin; and good quality tupper ware (glass or hard plastic, or better yet). This can look really expensive at first glance. However, you can find some really high quality used kitchen stuff at places like Goodwill and occasionally sweet deals pop up on Amazon. With the Must Have list I would really suggest buying high quality stuff when it comes to pots, pans, mixers, and knives because these items can last a lifetime and you will be using them on a daily basis.
     Next is the "Want" list. I say "Want" because you can live without it, but these items are well used and extremely helpful, but not a waste or they are too expensive if you are just starting out as cook of the house and you may want to hold off until you find you really need these items.
"Want List:"
Food processor (these are expensive and I just got one over Christmas, I use it at least 3 times a week, making it almost a "Must Have" for me, but if you are just starting out, you should wait until you feel it is a sound investment and you are truly committed to cooking); emulsion blender (I don't use this too often, but it is extremely useful when it's needed), rice cooker (I don't have one, but if you make a lot of rice like us, I could see where this is much less of a hassle than making rice in a pot); broiling or roasting pan; butcher knife (this has been on my "want" list forever, I feel I'll buy more whole meats if I have a good knife to cut them with); pastry brush; cooling rack (for baking); cake/pie dish; potato ricer (which you don't really need if you have a food processor); hand juicer (isn't all that needed, but helpful to make your own lime, lemon, and orange juices); salad spinner (some would say this is a must have, but we've gotten by fine using a strainer and a cloth); blender (we've bought three blenders in the past three years and haven't replaced our old one, they seem to be overpriced and unless you make lots of juice, not worth the money); dutch oven; and bread tin (to bake bread in). The "Want List" is much shorter, this is because these things are for multi-uses, yet more specific than the "Must Haves." They are used to aid the process of cooking, but not so specific that they normally only serve the purpose of taking up space in your kitchen and emptying your wallet. Those items fall under the "Completely Useless" category. Examples include:
A pineapple corer (unless all you do is core pineapples, this is a waste of money and plastic); an onion saver (what exactly does this do other than be a piece of plastic that looks like an onion, use a plastic baggy that can be used time and time again, don't pay the same price for a box of baggies for some stupid thing that looks like an onion...honestly?!); an apple cutter (use a knife); garlic press (you really don't need one, chop it up fine or put it in a food processor, a press wastes a LOT of garlic); zester (if you bought a nice cheese greater there is a zester on one side of it); etc. You get the idea. There are a lot of things out there that tend to claim to help you, but often times they don't do much good at all. They also add to the cost of cooking and for not much benefit in the end.

You actually need, and regularly use, about a quarter of the things shown here...not even...and don't buy a plastic whisk. I can't imagine it being very useful

Well I hope this motivates you to roll up those sleeves and cook up something tasty! Remember, if you can read, you can cook...well.

Happy eating!

-M