Reddit mentions: The best graters, peelers & slicers

Don't waste $100 on a knife at this point. After you've been cooking for awhile, and if you really really really want to become a knife geek, then you'll have a better idea of what you want in a knife.

My only knife for about 30 years has been the Dexter chinese cleaver - a misnomer if there ever was one. It's not really a cleaver, it's known as a "vegetable knife" in China.

You can get it on Amazon for about $36

http://www.amazon.com/Dexter-Russell-Dexter-Russell-Chinese-Cleaver/dp/B0015DG3FM/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1369673283&sr=1-1&keywords=dexter+russell+chinese+cleaver

Or you can save even more and get a cheap Chinese knife from the WokShop - some people swear these are great knives despite being under $10. My worry buying something like this sight unseen is you can't tell if it's a nice thin blade appropriate for use as a general purpose knife or a heavy thick blade that's not much good for anything. But I've heard people say they like them, so maybe it'd be worth trying. They are carbon steel so do not ever leave them wet. No matter what you do they will stain, so if that bothers you, stick with the Dexter Russell - it's high carbon stainless.

http://www.wokshop.com/HTML/products/cleavers/carbon-steel-cleaver.html

I know, it doesn't match our western idea of what a knife should be, but it is the easiest and safest to use knife I've ever used. Google Martin Yan on youtube and watch how he uses it for everything from boning chicken to peeling garlic.

If you are more comfortable with European type knives, try a Victorinox/Forschner. They're fairly cheap but pretty good knives. For example:

http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgarden&field-keywords=victorinox+forschner+knife

I use this sharpener:

http://www.amazon.com/Kyocera-Steel-Knife-Sharpener-Red/dp/B001P81EVU/ref=sr_1_2?ie=UTF8&qid=1369669489&sr=8-2&keywords=kyocera+knife+sharpener

Which for some reason has become godawful expensive on Amazon - no longer eligible for free shipping adds $7 to the price - you might do better finding it someplace else.

Knife geeks will shudder and scream at the above but unless you're interested in buying a $200 knife sharpening set and a multi-hundred $ knife, simple and easy to use is best. You can always step up your game later, if you want to. You could try crock sticks also - I had a set but I didn't really like using them. Knife geeks don't cry quite so hard when they see someone sharpening their (affordable) knives on crock sticks.

The important difference between really cheap pans and better pans is weight. A thin metal fry pan just doesn't cook as well as a heavier one. The heavier pans hold heat better, they conduct heat better, and they are less likely to develop hot spots. I'm afraid my favorite pans are REALLY expensive but you might want to look for a lifetime guarantee nonstick fry/saute pan (skillet) or 2, at least 12". If you have an 8" saute pan, a 12" saute or fry pan, and a 14" fry pan (the difference is the fry pans have higher sides) you'll have all your bases covered.

You might want to consider a wok - carbon steel give the best price/performance ratio, check out the wokshop above for those.

I like this stock pot:

http://www.amazon.com/Farberware-Classic-Stainless-Straining-Stockpot/dp/B0002HAEKW/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1369669846&sr=1-2&keywords=8+qt+stock+pot+with+strainer

It's a good deal and you will use it a lot. I use it every time I make soup, as well as for pasta.

Sets are always cheaper than buying individual pans. Cookware geeks recommend against buying sets because of the lack of choice, but in your situation, a good low-priced set is your best bet. Save your money for expensive stuff for after you have got the cooking thing down and know what you're most likely to actually use the most.

T-Fal makes "Ultimate Hard Anodized" and "Professional" - either of these are fine, both are "metal utensil safe" - though I wouldn't use metal utensils anyway just to be on the safe side. The Professional series is only available by the piece.

Amazon carries both. Don't get confused between the Ultimate Hard Anodized and the Signature Hard Anodized; the Ultimate are the heavier duty pans.

I'm partial to T-Fal for cheaper pans because my son owns a T-Fal sauce pan that is a good 8 or 10 years old and it's still in service. And that's the CHEAP T-Fal, not the good T-Fal I'm pointing you at. So I'm confident of the quality. Scanpans are my favorite nonstick pan but those are crazy expensive and if a $35 12" T-Fal skillet will last you 8 or 10 years, I'm not sure the $180 for a single 12" open stock Scanpan frying pan can really be justified for you at this point.

If you buy open stock (eg by the piece) be sure to get lids too. You may have to buy them separately. I much prefer glass lids. I like the Nordicware lids like this:

http://www.amazon.com/gp/product/B003YVHXRK/ref=oh_details_o05_s00_i01?ie=UTF8&psc=1

The 8" lid fits my 8" Scanpan saute pan like it was made for it, but not all lids that say 8" or whatever are going to fit a pan that's labeled 8" (or whatever). You have to measure the inner diameter of the particular pan, then contact the manufacturer via e-mail and ask them to tell you the ID and OD of the lid you want. The ID is the diameter of the INNER ring that will fit down into the pan, and the OD is the diameter of the entire lid including the outer lip that will rest on the edge of the pan. The ID has to be smaller than the diameter of your pan and the OD has to be larger. Unless you can take your pan to a brick and mortar and try them out, this is the only way to make sure the 12" lid you buy will really fit the 12" pan you own!

And finally, I strongly recommend going ahead and getting the Borner V-Slicer, model 1001 aka "V-Slicer Plus" (the newer models aren't as good in my opinion, the rails are higher and they leave more waste):

http://www.amazon.com/Swissmar-Borner-V-1001-V-Slicer-Mandoline/dp/B0000632QE/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1369673508&sr=1-1&keywords=borner+v-slicer

It'll slice onions faster than you can peel them. The small julienne blade will make matchstick size whatever you put through it. I use the separate julienne slicer (standalone) to make hash browns. I would recommend buying the separate blades and extra blade inserts at Simply Good Stuff because Amazon doesn't carry most of them. The V-slicer set itself is only about $3 more there.

http://www.simplygoodstuff.com/search.asp?keyword=borner&q=borner&sa2.x=12&sa2.y=8

Avoid the Hash Brown Grater and the Twin Grater - they're both all plastic and aren't worth spit. All the other graters and slicers have metal blades.

USE THE SAFETY GRIP. It's really easy to use. Don't push down on it AT ALL, it will cause it to bind. Just slide it back and forth.

You may need to experiment with how you orient it at first, but since I've gotten used to using it I can pretty much use it pointing about any which way. At first it seemed to be easier if I pointed it away from me so you would slice back and forth. It probably depends on the position that is least likely to make you want to apply downward pressure. Once you overcome your natural tendency to think you have to push down on it, positioning won't matter that much.

I wish I had bought one of these 40 years ago, its that handy. Look for extra blade inserts at Simply Good stuff for stuff like Texas fries, the standalone julienne grater (not a V-slicer insert) for super fine shreds, wavy cutter and curly julienne cutter if you want to get fancy. Sometimes they have extra V-slicer holders which you can use to store the extra V-Slicer inserts but you have to call and ask. You do not want to toss those puppies in a drawer, they are super sharp and will cut a finger off before you know it.

I really love this tool. At my age and in the wretched physical shape that I'm in, it makes it POSSIBLE for me to cook, forget just "easier", LOL!

I was actually starting to draft a little cooking ideas post like this. This is just what I found value in and will ramble because I haven't really edited it down at all. So if anyone reads it and has notes please let me know, it's fairly directionless at the moment. It is also from the perspective of and aimed towards young single people but not exclusive to. I am also well aware a lot of you folks are good cooks or at least have a functional kitchen and I in no way want it to sound like I'm more knowledgeable than anyone with an hour to watch youtube videos.

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TL:DR Make sure your skills are on point before getting convenience tools as you might not need them, a cast iron or good stainless steel skillet and a good couple of knives can do most things in a kitchen, plan meals before you shop to avoid wastefulness.

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This post is big, flawed, and broken into two main sections. One is purely skills based, stuff you can totally do for free and can start doing right this moment. That's a big part of minimalism for me, gaining skills and getting good at some things rather than owning and being okay at a ton of things. The second section is more of a buy guide, again all from my experience.

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First off is to focus less on the equipment and more on the technique. Fundamentally, knife skills, understanding of cook times, heat, and technique, creativity and planning are some terms I like. In addition I have thoughts on tools and ingredients

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First, learn your knife, do drills, practice good form constantly. When I started in a fast-food-y sandwich shop when I was 16, the manager (who was a line cook for years) suggested I practice things like chopping a carrot as thinly as possible, or celery, or breaking down onion and garlic. Then I got to work with the prep team (which was cool because they taught me Spanish) to learn basic stuff like sauces and cooking meats. The result is a few years later, I have a decent knife. Not as good as a legit cook or anything but enough that I can confidently use a sharp knife to do anything a home cook would ever need to.

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Cook times. It's way less intimidating to work on food when you know "okay my chicken will take this long, oven takes this long, rice needs this much time", and so on. From a minimalist perspective, this will help you cut down on some tools such as a plug-in type grill, rice cookers, stuff that times or cooks food for you. Learning how to use heat also really improves the versatility of something as simple as a cast iron pan. Technique will allow you to make staple dishes or at least be able to take a guess at how to prepare just about anything, and the most valuable tip for that is look up how to make individual components of dishes rather than just recipes over and over. This becomes relevant in the next portion as well.

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Creativity. As some people are mentioning, "aspirational groceries" cause clutter and waste in the form of garbage and money. Creativity helps solve this when paired with planning. When shopping, I found it valuable to plan out meals for the week. Buy what you need, make a note of what isn't used, and refine. That's planning. Creativity is ending up with some random ingredients and Macgyvering it together so you don't waste or overspend. That is made much easier by having solid cooking techniques so you have a bit of a starting off point for creativity.

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Now into the stuff. I personally think a couple things are fundamental. Babish from YouTube has a great List . First off, get a good 7" to 8" Chef knife. I use a Gyuto but that's more because I impulse bought one when I first moved out and had all the money in the world from not having any expenses and was talked into it by a very nice saleswoman at the knife shop in town. Wusthof is a great name in knives and if you can get a hold of an 8" one of those, a bread knife, and maybe a pairing knife (I don't really use mine much but some people do) you will be able to do most things. I'd avoid buying a knife set just because you're more than likely paying for an extra 3 or so knives you won't use, and they're cheap for a reason. But to each their own, it is very convenient to have the steak knives, honing rod, and scissors that most of them include. No judgement here. Plus they're really really affordable.

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Now as to everything else, I'm not as researched. I think a good cast iron skillet is fantastic from a minimalist perspective as you can do most things that you'd really ever need to do on it, from frying to saute to some baking. Kent Rollins is first off a joy to watch but more importantly uses very limited tools. He does have his specialized "bertha" stove but for the most part it's just him with either open fires or a hot stove cooking in cast iron pans and dutch ovens. If you want to know more, I'd just watch the babish video above, he talks more about why he has what he has, such as this expensive but amazing set of pots and pans. Off the top of my head: baking sheets, a large cutting board, a meat thermometer (safety), measuring cups and spoons, box grater (or one coarse grater and one microplane grater), spatulas, tongs, etc.

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Like I said this is mostly ranting, and I'm going to research and trim it down for the future, but these are my thoughts at the moment.

1. Blue diabolo Okay but I want to do diabolo tricks at my wedding with a blue diabolo as my something blue
   
   
2. Summer flip flops the only time of the year that you can wear them as more than shower shoes! At least here in NY where it literally snowed this morning
   
   
3. Avocado peeler I don't actually like avocados, but I can't imagine anyone needing this tool. Anyone who actually needs this must eat A LOT of avocados
   
   
4. Light up cactus That I'd want to give u/SaintSayaka because she loves cacti things and she's mah friend
   
   
5. This is my all time favorite book! I actually reread this at least twice a year. I love love love love love it
   
   
6. Squishy stress balls on sale! hahaha squishy
   
   
7. Dog bowtie! I have one like it for my cat, Jack! He's a tuxedo cat who looks extra dashing in his bowtie!
   
   
8. Really cool, really unnecessary posters Space space space space spaaaaaaace (portal reference anyone?)
   
   
9. My all time favorite movie ever I love this movie everyone should see this movie especially if you're a future or current teacher
   
   
10. Classic baseball bat to smash in zombie skulls
    
    
11. Stamps It's my goal to just make people happy, I do a lot of that by sending A LOT of mail to make people smile
    
    
12. Q tips are an add on item? That's different
    
    
13. Boston Bruins coffee mug! HOCKEY. I really love hockey, and the Bruins are my team!
    
    
14. BODY REFRIGERATOR It's for a morgue, it fits four bodies, it's $26,402!
    
    
15. Funny shark t shirt hahaha I like sharks more than I like people
    
    
16. My perfume! This is the only perfume I use, and it smell so wonderful!
    
    
17. American Girl Doll Samantha! I still have this somewhere at my mom's house!
    
    
18. A lot of pens I always lose pens or run out of ink. That might just be a me problem though because I prefer to write on paper
    
    
19. Juggling clubs! I am in the process of learning juggling clubs. Right now I can consistently get 6 catches before I fail.
    
    
20. I just love this, it is so funny, cute, and random! I want to find a shower curtain that's funny like this to put in the suite I'm living in next year
    
    That was actually a lot of fun!

Thanks!

There's a bunch of different approaches to breadstuffs & other carbs.

Potatoes: Jicama is a great substitute for potatoes, compare the nutrition here -- jicama is 4g net carbs per serving compared to 14g for potato. It takes a bit of experimentation but jicama can be used to make delicious chips or fries, or just eaten raw with a bit of lime and salt. It's sort of in between an apple and a potato.

Rice: Cauliflower is awesome.People are making cauliflower "rice" and you can even buy it at Trader Joe's but it's easy to make yourself. And mashed cauliflower is just as good as mashed potato in my opinion.

Pasta: There's a bunch of great options here. Zoodles aka zucchini noodles are very popular, just get a spiralizer and a pile of zucchini. Personally I love shirataki, which is a zero-cal/zero-carb pasta from Japan. You have to prepare it properly and understand that it is not wheat pasta, but my husband has mastered it and we prefer it to wheat pasta now, even if losing weight and reducing carbs weren't goals. Vitacost often has shirataki on BOGO sale, but it's definitely more expensive than wheat pasta or zucchini. If you try it, 1) rinse thoroughly 2) no really, rinse some more 3) Pat it dry with a paper towel 4) Dry-fry it in a pan (no oil needed, just throw it in a pan over medium heat) until it stops squeaking and the texture changes. 5) Cook it in a strongly flavored sauce or broth. If you follow these steps, the noodles will pick up the flavor of the sauce and taste delish. Ooops - 4b) Cut up the noodles into manageable lengths. They come VERY long and they are not easy to cut like wheat pasta.

Bread/wheat flour is a tough one and really the best option depends on the exact purpose of the bread. For hamburger buns, I've just come to love having burgers without buns. For other sandwiches, keto soul bread is good and not terribly difficult to make. It's especially good for paninis and grilled cheese. Pancakes and other sorts of sweet breads are well done with a mix of nut flours and coconut flour. Nut flours like almond meal can be very heavy. Coconut flour tastes like coconut. Just google and you can find good recipes.

Pizza crust: this may sound crazy but you can use chicken breast meat to make an amazing pizza crust.

For sweeteners, erythritol, stevia and erythritol-based mixes like Swerve are great.

My husband got really into baking a few years back and was turning out these amazing loaves of sourdough, soft pretzels, bagels & all kinds of yummy things. It was hard putting those behind us but we were all gaining weight and when I got the diabetes diagnosis it became a matter of life & death. Good motivation to get creative! Fortunately there's a lot of other people taking the same journey and subs like /r/keto and /r/ketorecipes have been very useful resources.

Yeah I've tried all of them & some of them are pretty nasty, no wonder kids make a face & spit them out lol! That's a big reason, in addition to cost-savings, why I made them at home...they just plain taste better, haha!

The nice thing with modern devices like the Instant Pot & Sous Vide is that for a ~$100 up-front investment per gadget, you can use them for years & years & get a lot of use out of them...no preservatives, better flavor, cost-savings, super convenient mostly-automated cooking with reliable & consistent results, etc.

Plus it's pretty easy to do, in practice...it's not like you have to spend an entire day cooking non-stop, you can break it up into just like one flavor a day, then freeze the food in the molds & seal them up! At this point, having a variety of prepared foods is just a matter of routine, and a quick one at that thanks to those appliances!

If you're doing a lot of vegetables, you should definitely pick up a pack of carbon-steel peelers. They don't last forever, but a 3-pack is like ten bucks on Amazon, so the price isn't too bad for how long they last:

https://www.amazon.com/Kuhn-Rikon-2784-Original-Peeler/dp/B001BCFTWU

These are the BEST peelers I've ever used, which is funny because they're kind of semi-long-term disposable blades, just like shaving blades...you can make short work of potatoes, sweet potatoes, butternut squash, mangoes, apples, you name it! Which makes it easy to steam or pressure-cook or whatever to soften up enough to blend up into baby food! I previously did everything with a knife, and then moved to a straight peeler, and finally switched to these carbon-steel Y-peelers...sooooo nice to work with!

>TBH I absolutely love cooking and now that he is experiencing solid food I'm getting the same passion I felt when I was introducing my wife to foods she was never given growing up.

Yeah, that's pretty awesome...I had somewhat limited exposure to certain things like spices growing up...it was just salt, pepper, and Mrs. Dash all the time. Lots of casseroles. All steaks were well-done...I grew up thinking I didn't even like steak, until a very kind roommate took me out for filet mingon in my 20's & blew my little mind, lol. imo creating an environment that is pro-food in terms of having delicious stuff available & getting exposed to a variety of things is a really wonderful thing to have in life, so props for doing that for your wife & your kiddo! Good food makes life WAY more enjoyable!

Impress yourself! Because you are worth it, and you deserve a nice dinner. Make a very simple roast chicken; much easier than you'd expect. You can often find a chicken (at least where I am) for about a dollar a pound, and you'll get a few dinners out of it. Can save the bones to make soup or stock if you like, but for now...

I am a fan of two recipes, but there are 10,000 variations. Neither of these call for butter or oil, or anything exotic. So, it's basically just you and the bird. Roasting pan or cast iron, some way to raise the bird up (roasting rack, or one of those silicon trivets will do it, too), salt, pepper are the themes between both. The second recipe is slightly fancier and also calls for a lemon and some rosemary. You can use dried rosemary.

1. Thomas Keller's roast chicken. Roasting pan, roasting rack, salt, pepper, bird, oven at 450. You can tie up the bird, but I never do. You can take some of the extra steps (fooling with the wishbone), but I never do that either. Takes an 45-90 min depending on the size of the bird. Make a salad or some mashed potatoes (flakes don't suck -- throw in a little garlic if you got it) to go with it.
   
   ---this recipe is simply badass in its simplicity and its ease. Literally bird + salt + pepper + heat.
   
   
2. The Toby Ziegler (from the West Wing) method:
   bird, lemon, salt, rosemary, black pepper, a lemon.
   
   ---Zest the lemon if you have a zester. If you find yourself with a spare $10ish lying around, get a microplane. If you don't, don't worry about it. Cut the (maybe naked) lemon in half. Squeeze some of the lemon juice onto the bird. Get the zest onto the bird if you have it. Rub with some salt. Throw some rosemary on there. Get some rosemary and salt inside the bird, and put the lemon halves inside, starting breast side down. Put on roasting rack, 350 for... whatever the package recommends based on weight. I would hit the bird with some black pepper. Maybe throw a little garlic inside the bird. Not critical.
   
   ---I also tend to put in about 2 cups of liquid into the roasting pan -- usually 2 or 3 to one water to white wine, but if you don't have white wine (I buy cheap white and cheap rose for cooking) it's fine. I tend to flip the bird (haaaaaaaaa) after an hour or so. This is a much slower method.
   
   
3. throw together a simple salad to go with it. Some romaine, some tomato, a cucumber, some balsamic. If you have some fresh herbs around (maybe some basil) throw it right in there with the lettuce. A little feta or parm if you have it.
   
   
4. cranberry sauce is not a bad thing. I've got a recipe I like if you want to do that, but I am happy to buy the Ocean Spray stuff in the can because it tastes good. I don't always get it. It's not exactly health food, though.
   
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   Other thoughts:
   
   
   
5. How to be poor and buy spices anyway: in the US (I'm in the Boston area), there are a good number of discount spice brands. I do not just mean the value brand at the grocery store (as often times those are teeeeerrible). If you have Badilla as a brand (check the Latin foods aisle), this is pretty spectacular, and cheap. Option 2 is find yourself an ethnic grocery store and buy Sadaf or one of those brands; e.g, I have a European grocery store near me (who also sell crazy cheap produce -- trying to help you stretch your budget), and got a large jar of taco seasoning for $2.50. This is versatile, and I've got some evil plans for it. But I mean, it's a brand I've never seen before (Castella), and 10 oz of the stuff. One of those places will probably have bullion cubes/powder, vinegars, and oils pretty cheap, too; I get sunflower oil for like $1.80/liter, which is awesome (if you like sunflower oil, but it's pretty versatile). I literally cut my produce bill in half starting to shop at a little Euro grocery, and my friends who live near this big Latin/African grocery have had similar benefits.
   
   --the bigger grocery stores sell like bulk tins of black pepper. These are often only a couple of dollars, and many times are the cheapest way to get it. If it gets a little weak, use a little more.
   
   
6. I really love Mark Bittman's How to Cook Everything. There is a new and updated edition that (used) runs about $10 shipped, but the classic big yellow book is about $5 shipped from Amazon. Idea fuel really, and it is how to cook frickin' everything.
   
   
7. learn to appreciate dried beans and their many uses. Cook the hell out of them so they get a good texture. I generally stick to chick peas, navy beans, and some other white beans. Buy the cheapest bags of them you can. These should never be an expensive item.
   
   
8. Do you have a slow cooker? Before you worry I'm saying "go throw $25 out the window," this is a solid yardsale/church rummage sale type of find. And people let them go for $5. A lot. See if you can get a 5-6 qt one. These are a common size. Slow cookers are awesome.
   
   
9. make your own salad dressings. This is kind of fun. A 16 oz glass jar is a great size. I splurged on a couple of those salad dressing jars that have recipes and fill lines on the sides, but the writing comes off. They were about $2 each, though, with screw top lids. But improvise. This is where the cheap spices, oils, and vinegars from the ethnic groceries come in :)
   
   
10. once in a while, have dessert in whatever fashion that looks like for you. Go for a walk after if you want, but as I tell my diabetic mother, "a little handful of french fries is not going to kill you, and neither is the occasional piece of cake." Her sugar is very well-controlled, but the point is don't be an asshole to yourself.
    
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    I hope this helps. PM if you like. I know depression and anxiety all too well, and not wanting to cook is common with that -- and just makes you feel worse.

I know you said no to utensils, but I think these are possible exceptions:

Microplane grater - Best grater ever. Amazing for garlic, ginger, hard spices, cheese, citrus zest, chocolate shavings, etc. etc. I have one, and would be happy to have another just because they're so useful.

Victorinox tomato/steak/utility knife - This knife is marketed in three different ways because they're just so damn handy. I'd just go for whichever is cheapest, they're all the same. Incredible knife for little jobs that always seems supernaturally sharp. Cuts cleanly through even the ripest tomatoes, sails through thick-skinned limes, dices ginger like no other, slices garlic paper-thin, neat and tidy (and un-squished) sushi rolls, bagels, etc. etc. I have 3 and would be happy to have another. I've given plenty of these as gifts and they're always appreciated.

Silicone spatula/spoonula - Pretty much every other cooking utensil has grown dusty and unused since I got my silicone spoonula. More heat-resistant than plastic or wooden alternatives, so nothing bad happens when you leave it resting on the pan. Insanely easy to clean. Amazing for getting every last bit of sauce/icing/batter/etc. Best thing ever for cooking omelets or scrambled eggs. I wash mine immediately after use every time because I know I'll be using it again soon. I would happily replace every wooden spoon and plastic spatula in my kitchen with one of these. Then I'd have 6, and I would be very happy.

SilPats. Best thing to put on your baking sheet, ever. Also provides a great work-surface for sticky doughs/batters, melted chocolate, caramel, etc. You don't really need multiples of these I suppose, but I certainly wouldn't complain.

/u/mxschumacher has a good idea but I think your first step aside from learning recipes is to acquire some basic cooking knowledge.

There are thousands upon thousands of cooking videos on youtube. Ones I would recommend (both for entertainment AND knowledge value) are Binging with Babish and Chef John.

You have things to learn when it comes to cuts. Do you know the difference between a chop, mince, dice, julienne, etc? Look them up, read about them if you don't.

Do you know all the methods of cooking? roasting, broiling, braising, boiling, frying, deep frying, baking, searing, etc? again, read up on those as well.

What do you know about equipment? I can give you a bit of a run down on this if you want to go super basic, Get a good non-stick skillet (T-Fal is usually a good bet.) A cast iron pan (up to you on size, but 8-10in is good.) Get a 3 qt sauce pot as well. I would normally recommend a stock pot but I'm not sure what facilities you have access to (including even that of a stove top. some more info on that would help me, help you.)

Knives. All you need is a chef's knife, and maybe a serrated knife for bread. You can do everything with a chef's knife. Other types of knives make certain tasks easier, but it can all be done with a chef's knife.

Utensils? Try and stick to wood or silicone with the types of pans I listed as metal utensils can ruin surfaces on non-stick and cast iron.

Get one casserole dish, and one baking sheet. If you for some reason need to have muffins, get a muffin tin, but otherwise don't.

Additional items? thermometer (one that has a long metal poker), strainer or colander (there are usable hand held strainers if you lack space for a colander.) Some type of seal-able container(s) for leftovers, try not to go for novelty items. Yeah that little metal doodad that can core a pineapple and create perfect slices is nice, but useless for anything but. Blenders are an okay item but I imagine you don't have the real estate in your kitchen. Spiralizers are a big item lately, so on and so forth.

There's also other slightly more advanced topics to cover, such as the importance of flavor depth, flavor balancing, things like the Malliard reaction, so on and so forth. You have a good amount of research ahead of you if you have a real interest in this. If you ever have questions though, please, do ask. I looooove to talk shop about food.

Most of all though good luck and have fun!

Finally, a contest I feel like I can contribute well to! I cook all the time and have amassed quite a few recipes I can share. I eat mostly paleo, so a lot of the recipes that I use don't have any form of wheat/grain in them, but others do. I'll leave you with a couple.


Chopped Greek Salad This is one of my all-time favorites for the summer. I head to the farmer's market, grab up everything that I need, and though it takes some prep work it keeps well for a few days in the fridge and makes for a great lunch. You can add some grilled chicken and feta if you're feeling saucy.


Black Bean Quesadillas I make these literally once a month, in a huge batch, and freeze them. They are awesome for throwing in a lunchbox as well, and are vegetarian. All good stuff, and if you use low-fat cheese you're winning at life. I usually serve these with some guac I buy at the grocery store for some healthy fats, as well as some grilled asparagus.


Oven Fajitas Another one from Budget Bytes! Her stuff is so good and it's really good on your wallet. I like to make a bunch of this up, and either serve it in tortillas or on top of romaine lettuce for a salad.


BONUS: Zoodles! I discovered the Vegetable Spiralizer or Vegetti a few months ago and I'm living for the noodle replacement. This recipe is so good! I added it as a bonus because you may not have one, but I totally recommend it! Use the zoodles in place of any noodle in a dish...just make sure to cook em up in olive oil or something real quick for a few minutes so they're softish.



Third thing.



Thanks for the contest!

Oh my god... it's like my dreams. all wrapped up into one contest!!

1. Wow, that is a really hard question. I'm kind of a movie nut buuut if hard pressed, I would have to say my absolute FAVORITE that I could rewatch over and over and still get swept up in time and time again would have to be The Dark Knight. Which is kinda weird for me since I was never really into the whole "superhero" "action" movies thing, but I can't explain it. I just love it :)
   
   
2. Honestly, I would like to win for myself. I'm a huge lover of r/MUA but my own makeup repetoire doesn't go much further than mascara! I absolutely love to try new things and new products so this would be fab. I actually just made a post about 2 weeks ago asking for help about how to make a basic haul soo... this really did come at a perfect time :) I would really like to... Sprout up and take the challenge.... of learning to makeup... (anything? hahaha)
   
   
3. Non-makeup entry under $5: Hutzler 571 Banana Slicer This baby is the bee's knees. The reviews really make me wanna give it a whirl. Makeup entry under $5: Lipstick! I stole this daring little lipstick for my list yesterday from /u/adragonisnoslave... it's just perfect!
   
   
4. Sprout & Bubble! (is this cheating? :P)

I'll throw my vote in for a sharpening stone. If he doesn't already have a nice sharpening set, maybe consider getting him something like a nice diamond sharpening stone; I've seen them for $50 or less.

Tools are always nice. Here are some suggestions to think about:
~ microplane grater
~ Japanese mandolines can be fun to have around.
~ Fish spatulas can be a handy tool.
~ Does he have a good quality peeler? Everyone has a "normal" peeler, but I like to have a good quality horizontal peeler, like one of these, to use sometimes.
~ Does he do a lot of baking? If so, maybe some silicone baking mats for his baking sheets, or maybe some parchment paper.
~ Does he like to use fresh citrus juice very much? Does he have a citrus reamer?
~ Does he like to use fresh garlic? Maybe a garlic press?
~ Silicone spatulas?
~ Does he have a pepper grinder for fresh ground pepper?
~ Does he have a set of mise en place bowls or something to use to keep his stuff organized when he's working?
~ Does he have a scale? You can find plenty of options for home-use digital scales that can weigh up to 11 or 12 pounds, and use either pounds, or grams (if he's doing anything metric.)
~ Something like a good quality cast iron pan can be a lifetime investment, because if they're well cared for, he'll be able to pass it on to his grandkids someday.
~ A dutch oven will always be useful to serious home cooks. The enameled cast iron type are very popular, but they come in many different sizes and shapes, so keep that in mind when picking one out.
~ Knives are always nice. Paring knife, utility knife, serrated slicer, etc.

Those are just a few suggestions that popped into mind. Good luck, I hope you find something nice for him.

Congrats on starting the process to learn to cook! What are some simple dishes you and your dad find tasty that you would like to learn to cook? I would start there. Get one of them nailed this week, another one next week, double up the following week. The first meals I learned to prepare were: grilled cheese sandwich with a fried egg, sheet pan roasted chicken thighs with potatoes and Greek seasoning, spaghetti with a sauce made from balsamic roasted roma tomatoes and red peppers, eggplant parmesan, chili con carne (this one is great because it lasts for days), blended soups with crusty bread and salad. If you'd like any of these simple recipes, message me and I'll DM them.

If you and your dad enjoy salads, learning the art of the simple salad is a great trick to add more veggies into your life. Learn to make a simple vinaigrette as the bottled stuff is trash. My fav is fresh lemon juice, fresh chopped garlic, a big pinch of of salt, good olive oil, a drop of maple syrup (you can sub a pinch of sugar) and a bit of mustard. Shake up in a mason jar with a lid (you can use an old pickle jar or anything else.) You can play with the ratios to your liking but usually it's 1/3 acid to 2/3 oil. Buy a box of salad greens and dress with your homemade dressing (which can keep in the fridge for a while in mason jar.) Add additional veggies and other toppings later like croutons and cheese, but honestly I just prefer dressed greens as a side to all my meals.

One trick is to get a sheet pan and some foil if you don't have one in your house. You can make a variety of healthy dishes and cleanup is a breeze. Here is a link for some quick and easy sheet pan recipes.

Another trick: get a large box of kosher salt and never look back. Use that to season while cooking and season finish dishes. Table salt is terrible. Last trick: taste as you go. Never wait until right before serving to taste your meal. This helps you season and also helps you learn seasoning skills as you go.

I would also say at the beginning, it's fine to use partially prepared foods as a starting off place. For example, in college I would buy pre-cooked pizza crust and add my own toppings (sauce, mozzarella, veggies). I would also buy pre-made pasta sauce and add to it by sauteeing first onions, then other veg like peppers and summer squash and then tossing it with pasta I cooked and parmesan on top (don't get the stuff in the green can, get a block of good parm and a microplane grater). A good one to try this with is jarred sundried tomato pesto (pro-tip! With all of your pasta, reserve some of your pasta water and splash it back in at the end spoonful by spoonful, makes a creamy and unified sauce.)

Here is a list from Bon Appetit for meals everyone should know how to cook. Most are quite simple.

Not sure if you'd also like to prepare lunch and breakfast, but for lunch, simple sandwiches are easy and healthy: get a loaf of bread, condiments you like, deli meat, sliced cheese, and various veg like lettuce/tomatoes. For breakfast, scrambled eggs on toast, oatmeal, and pancakes (use a mix at first) are a great place to start.

I don't have time to make sure it's comprehensive and everything but I can throw some stuff together real quick:


Knives

You really only need 2, a chef's knife and serrated knife. A pairing knife is occasionally useful but rarely necessary. If you really like sharp knives, buy a whetstone and learn to sharpen, cheap knives can get just as sharp as expensive ones.

• https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
  
• https://www.amazon.com/Update-International-KP-05-German-Offset/dp/B0029SMITC/
  
• If you want a pairing knife, just buy an ultra cheap one, it's not something that really needs to be sharp
  
• Here's a cheap and decent whetstone if you want to learn to sharpen knives. Def recommend doing that, there's a million Youtube vids about it, not that hard really https://www.amazon.com/Sharpening-Whetstone-Non-Slip-Sharpener-Waterstone/dp/B074YJRL7T
  
  ​
  
  Pots and Pans
  
  You need four or five things here. I'd say your mainly looking for a large saute pan, a stock pot, and a sauce pan. If you cook eggs you can grab a non-stick saute pan too. Don't use non stick pans for things that don't stick to pans. They wear out fast and they're garbage when they lose their coating. Oh and a sheet pan.
  
  
• https://www.amazon.com/Natural-Finish-Aluminum-Frying-Commercial/dp/B002AGY7OW/ref=sr_1_3?keywords=aluminum+saute+pan&qid=1563996953&s=home-garden&sr=1-3
  
• https://www.amazon.com/Cooks-Standard-12-Quart-Stainless-Stockpot/dp/B01M7RNBZA/
  
• https://www.amazon.com/Cuisinart-719-16-Classic-Stainless-Saucepan/dp/B00008CM69/ref=sr_1_3?keywords=sauce+pot&qid=1563997129&s=home-garden&sr=1-3
  
• https://www.amazon.com/Cooks-Standard-02569-Nonstick-Anodized/dp/B079ZLDG14/
  
• https://www.amazon.com/New-Star-Foodservice-36831-Commercial/dp/B009LA10OA/
  
  ​
  
  Other Shit
  
  
• Possibly the most useful cooking thing ever https://www.amazon.com/Rubbermaid-Commercial-Products-FG1962000000-Silicone/dp/B0000CFO2S
  
• Cheese grater, garlic press, zester all in one https://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8
  
• A wooden spoon, like any wooden spoon
  
• A spoon with holes in it, you probably have one already
  
• A sturdy metal spatula, like this https://www.amazon.com/Winco-TN719-Hamburger-Turner-6-Inch/dp/B001VZAKGM (fucking lol at calling that a "harmburger turner")
  
• Any type of cutting board is fine as it long as it's not glass or marble or something (those are probably the best example of conning rich people with an actively horrible product)
  
• This is better than any colander out there and has other uses too https://www.amazon.com/New-Star-Foodservice-34127-Perforations/dp/B009LLIJCA
  
• Some kitchen scissors, any are fine but these are nice https://www.amazon.com/Joyce-Chen-51-0621-Unlimited-6-25-Inch/dp/B0009XYW9
  
• Any knife steel, a cheap one like this is fine https://www.amazon.com/Stainless-Steel-Knife-Sharpening-Rod/dp/B07J1TZ4DK/
  
• A ladle and a whisk, you probably already have them
  
• A cheap immersion blender is a great alternative to ridiculously expensive food processors/blenders
  
  ​
  
  This is just suggestions if you don't have the stuff already, I think the real bottom line is that the stuff you already have is likely fine, and being a good cook is about knowledge and technique and putting effort into tasty food for people you care about, not gear.

I can't say enough about how awesome [seltzer bottles] are. I picked up a couple vintage ones from ebay that I use. There are a ton of ways you can go, but making variations on simple syrups is a great approach. A basic simple syrup is equal parts (volume wise) sugar and water. You put it on the stove until it first starts to bubble and then kill the heat. At this point you can add herbs and let them steep for an hour or so and then strain the syrup and press on the herbs. I've had great success with mint, basil, thyme and lavender. You can also use citrus zest; I find a microplane to be essential for this. Ginger is also great for a simple syrup and I use the microplane for this as well.

Another great technique is muddling. You take some fruit and/or herbs and muddle them together. I prefer a plain wooden muddler with flat ends.

Here are some recipes; you have to experiment with quantities, but here are the ingredients:

Basil cranberry soda: cranberry juice, seltzer water and basil simple syrup.

Peach and basil soda: muddle peaches with basil, add seltzer water and basil simple syrup.

Blueberry and thyme soda: for this I puree the blueberries and run it through a strainer and then add thyme simple syrup and seltzer water.

Strawberry and mint soda: For this I chop and macerate both the strawberries and mint (add some sugar to the chopped strawberries and let them sit; it vastly improves the texture and flavor of the strawberries) and then puree it. I've also done this with cardamom instead of mint with the addition of orange zest gathered with a microplane. You then puree this and seltzer water.

Chai soda: I infuse a simple syrup with cardamom, ginger, black tea, cloves, nutmeg and smashed cinnamon sticks. I use four times the amount of black tea I would use to brew a cup of tea. Add seltzer water and you are good to go; a little whole milk can be a great addtion as well. A basic recipe follows:

2 cups water

2 cups sugar

8 bags of lipton tea opened and the tea is then emptied

6 cardamom pods; crushed with a spoon

1/2 teaspoon grated ginger

1 tablespoon of cloves

1 teaspoon of nutmeg

2 cinnamon sticks; crushed into dime size pieces

Watermelon mint soda: Purreed watermelon, mint simple syrup and seltzer water.

Peach ginger soda: Macerate the peaches, puree them, add ginger simple syrup and seltzer water.

Blueberry lavender soda: Pureed and strained blueberries, lavender simple syrup and seltzer water.

There are a ton of ways you can go with this sort of thing. Sometimes some fresh lemon or lime juice can help balance the acidity. Have fun. Enjoy the fruit that is in season. Create your own fun drinks. Cheers.

I'm going to copy/paste a comment I made to someone else in fps trying to lose weight.

>Protips from someone 6 months into the F2F thang and 40 pounds down, pretty damn amazing since I am a lazy sot who doesn't exercise:

>Helps a LOT if you make a week's worth of salad every, say, Sunday (got it ready for the week then). One of those big square disposable Glad boxes is what we do. Certain things in salad go bad quicker (cucumbers, tomatoes, bean sprouts) so they get their own little separate boxes and replenished on Wednesday, they're added to the salad you're about to eat.

>Learn to love lighter salad dressings, better yet, to make your own. Lemon vinaigrette? or how about Asian? or, to stave off your sweet tooth, here's orange-raspberry. All quick and easy.

>This fills up your fridge considerably so you can't be packing it full of junk.

>Other stuff we do: freezer contains no sweets apart from lemon sorbet. Too sour to gobble. Dat palate cleanser. Freezer does contain frozen fish and individually packed frozen boneless/skinless chicken breasts, and about 10 different kinds of frozen veggies (canned are too damn salty), plus a bunch of leftovers.

>Another of our rules: avoid instafood. Nothing that comes out of a can, box, bag, or requires a microwave. Okay, so we cook with chilis in adobo sauce which comes out of a can youallknowwhatImeangetoffmytits.

>To keep from going nuts, we each get one small bag of chips each Saturday. Any small treat will do, but don't go buying a whole damn cake or anything. Single serving only. Don't keep that shit in the house. If it's there, you're gonna make it harder on yourself.

>Snacks are typically homemade beef jerky, dried apples, nuts of various descriptions, unflavored rice cakes, precut-up carrots, celery, radishes, cauliflower, broccoli, watermelon (more room in fridge gone, ta-da; seriously, all we can typically fit is a pitcher of Crystal Light lemonade and whatever's for dinner).

>Homemade dried stuff is the bomb, yo, and easy, ask for a dehydrator for your wedding. That's the one we have. I swear it's running constantly. Bitch to clean, but they all are, and this one at least is QUIET. One of the nifty ideas in the manual was drying a bunch of veggies, then stuffing them and hot water or broth into a thermos in the morning before leaving for work. Lunchtime, you've got veggie soup.

>(if you do get one, feel free to PM me for tips on this if you want, such as "ignore what cut of meat they recommend for jerky, brisket's cheaper and works better" and "get a mandolin to slice fruit")

>Bringing healthy meals and snacks to work instead of going out to lunch or hitting up Ye Olde Vending Machine is a must.

>Got healthy meals you know how to make and you both love? Make a BUNCH and freeze in single-serve containers. No excuse for "oh gods, so tired after work, just get fast food" NOPE. Also, slowcookers can be your friend with that "too tired to cook" thing.

>EDIT: tip I got from someone else here: if you need to break a soda addiction cough, try getting flavored seltzer water. Same size cans, carbonation, tastes like diet Sprite (at least the lemon-lime flavor does) but zero calories etc. Worked like a charm once I got used to it.

>If all this seems condescending, I'm truly sorry. Just passing along painful lessons learned.

>TL;DR: part of beating your own fatlogic is tricking it with healthy foods.

>You're going to make it!

Back to OP: There are plenty of things you don't have to spend a ton of time cooking. That being said, use the freezer, bro. We spend a considerable amount of time on Sundays stocking up for the week.

One wonderful thing to get yourself is one of those George Foreman grills. Can cook all manner of stuff on them, extremely quickly. Throw a boneless, skinless piece of chicken on there, close the lid, it's done in like 5 minutes. This is actually one of our weekend cookfest things: marinade a bunch of chicken Saturday, grill it on Sunday, individual baggies and into the freezer you go. They're not all that expensive, either. Plenty of other things you can do with it.

You don't have to stick with just salads, but eat at least one per day that doesn't have croutons, cheese, bacon, or ranch dressing on it. Eat one big enough to fill you up.

Also check /r/Frugal and /r/EatCheapAndHealthy for further ideas.

Hey! Thank you for doing this contest, this is something really amazing for you to be doing! My husband is active duty military in the Army at Fort Campbell, KY. He just moved there from Schofield Barracks, Hi. He is a 91? Bravo. Low track mechanic.

I say he, because I am currently away from him ={ to finish my degree so if he decides to get out of the military we have something to fall back on or if he stays in it will follow him. I was just with him last week (YAY) and I will see him again in two weeks but then we will be separated again until May. Then I will live with him full time all summer until school starts again in August or he deploys in July. (CROSS YOUR FINGERS HE DOESN'T GET DEPLOYED)

I would love to have this. It's a portable printer that you can send pictures from your phone to and it instantly prints photos without ink wherever you are. I think this would be an amazing gift for my husband because he is always taking pictures and wants to share them with me. But sometimes when he is deployed or he is away at training he has no way of taking pictures and he forgets to show them to me later when we are together again. I know this is the full amount of money you are offering, so I believe that it's not fair to ask for it....


The only other thing I have that would help our lives is a zoodle maker because I want to try to make healthier meals for him to help him feel better and motivate him to want to stay fit. He's not fat! Don't take it that away. But again this is pretty expensive too =(


Otherwise... Semi cheaper... Sorry again! I think this battery charger would be good for when he is in tight spaces and he doesn't have an outlet to charge his phone. This portable charger will always give him the power he needs in time of no power.


Thanks for the contest! Only just now did I realize it was you Ms. Sarah =) Have a wonderful night!!!!!

Before the Goddamned Marines get all of the credit.

If I were to build my kitchen from scratch, it would be pretty much what I have today w/out having to go through all the old, cheap stuff that I wound up buying getting rid of because it was low quality and wore out or broke or didn't work as well as it should have. So as follows:

All Clad Stainless:

• 12" skillet
  
• 1.5 qt pot
  
• 3 qt pot
  
• 8 qt stock pot (I have the 12 qt but most people won't use something that big
  
  Cast iron:
  
  
• 12" skillet
  
• 8" skillet
  
• other cast iron pieces for grilling that most people won't use
  
  Enameled dutch oven (Staub):
  
  
• 3 qt round cocotte
  
• 7 qt round cocotte
  
  Various Appliances:
  
  
• Kitchenaid mixer (hand mixer first, then stand mixer)
  
• Cuisinart stick blender
  
• Coffee maker (I have a Cuisinart, but I'm not stuck on the brand)
  
• A toaster oven (again, I have Cuisinart, but check reviews)
  
• An electric kettle (no brand specific)
  
• Vitamix (optional - I love mine and use it daily)
  
  Knives:
  
  
• Shun 10" chef knife
  
• Shun 4" utility knife
  
• No name super-thin flexible fish filleting knife that debones poultry like it was butter
  
• Honing steel
  
• Magnetic strip for storing knives
  
  Other misc stuff:
  
  
• Fish turners in all sizes
  
• Good set of bamboo (not wooden) spoons/spatulas
  
• Set of silicone scraper/spatulas
  
• Oxo tongs in various sizes (at least short, med, long)
  
• A mandoline slicer
  
• Epicurian cutting boards
  
• Microplane grater/zester
  
• A variety of mesh strainers (I use them more than colanders)
  
• Thermopop instant read thermometer
  
• A good quality probe thermometer (the kind you leave in the oven)
  
  Bakeware:
  
  
• A basic set of Corningware
  
• A couple of half sheet pans
  
  
  Fun things to have if you think you'll use them:
  
  
• Pasta maker or attachment for your Kitchenaid
  
• Ice cream maker
  
• Bread machine
  
  These are the things that I have right now that I'd get from the start if I were starting over from scratch. I have other stuff, but it's been gathered over time and I'm sure I've left out a few things, since I'm kind of working off the top of my head. Oh yeah, like a good set of storage stuff (Rubbermaid or similar) and a garlic press ... and ... and ... :)

First off, I think this is the most elaborate contest I've ever participated in, so congratulations for that :P Fear cuts deeper than swords. I hope some of my items are awesome enough for some extra credit ;) Also I wasn't sure if duplicates are allowed. I will revise if necessary.

1.) Something grey and it's been on my wishlist.

2.) Rain, well not technically rain, she is a water bender :P Previously on my wishlist.

3.) Unusual, I think this is something I would use like twice a year. With ice cream or cereal.

4.) Someone else My sister and I want to start playing tabletop games. Previously on my wishlist.

5.) "Book" I took a little bit of liberty with this one because it's a graphic novel. But it's Batman, so...(Previously on my wishlist).

6.) Under a dollar.

7.) Cats There's a catbus in it, which is pretty much the best part of the movie. Previously on my wishlist.

8.) Beautiful As a Star Wars fan having the original trilogy on Blu Ray would be beautiful to me. I love high definition movies, especially ones that are aesthetically pleasing. Previously on my wishlist.

9.) Movie As a Browncoat, I would encourage anyone who has a remote interest in Sci-Fi to give this a chance. Previously on my wishlist.

10.) Zombie tool I don't think this needs explanation.

11.) (Updated) Useful for future. I have a desire to create meaningful video games. Previously on wish list.

12.) Add on I actually had this on my wishlist but removed it because add-on items are lame.

13.) Most expensive As previously stated, I want to be a game developer/designer so not only would it be fun to play with, I could create with it too. Previously on list.

14.) Bigger than breadbox Total in the box it is bigger than a breadbox. Previously on wishlist.

15.) Bigger than a golf ball It's a large book. Previously on wishlist.

16.) Smells good As a guy...I enjoy the scent of lavender.

17.) Safe for children toy I don't think this needs any introduction of why it's awesome.

18.) Back to school drawing helps keep me sane. Previously on my list.

19.) Current obsession I'm a noob to tabletop games. But have been wanting to get into it obsessively within the past month or so. And this also takes my love of A Song of Ice and Fire into the mix. Previously on list.

20.) [Amazing] (http://www.amazon.com/Sony-XBR-65X900A-65-Inch-120Hz-Ultra/dp/B00BSREQI6/ref=sr_1_4?ie=UTF8&qid=1376281533&sr=8-4&keywords=4k+tv) I've seen one of these in person at the mall and it literally made me stop walking the resolution was so incredible. I know it's as expensive as dicks...but man...when these are affordable...

Bonus 2) Made in Oregon I would have put Tillamook Ice Cream, since it's pretty awesome...but alas not on Amazon.

Edit: Changed an item because I saw it won't count because it's a duplicate.

I just found this sub and man I'm so excited!

Thanks for doing this!

Spiral vegetable slicer I love to cook and would like to cook healthier. Plus I could make some cool shapes and cut things out for the kids with food.

Corner plant/picture shelf I have some plants in my kitchen that help to brighten up the space, but they take up to much counter top space. Having this stand would help a lot.

live cup of catapillars I want to do this with the kids. It would be an awesome science learning experience. Plus butterflies!

Storage bins for food Love these things, we only have 2 of these that I got for free a couple of years ago. We need more for leftover food and to take food for lunches etc.

Thuja Green Giant Arborvitae trees Would love to have these in my backyard. We can't have fences where we live and these would help create a privacy screen from our neighbors. Plus they help the environment!

MFP has me at 1200 for now, but because of my running, I usually eat more like 1400-1500. However, I've noticed that there are lots of recipes on www.cookinglight.com and www.eatingwell.com that I can make for about 350 calories for a pretty satisfying serving. I eat breakfast around 7AM, lunch around noonish and find that I generally need a snack (usually greek yogurt, I second Jackal904's love of the stuff) before dinner.

For specific recipes, one of my favorite tricks is to do a "pasta" recipe and sub zucchini "noodles", which cuts the calories down like crazy. Then I can eat a really big portion for my alloted number of calories. I have this thing which I use a lot and really love. Makes zucchini noodles in 30 seconds, whee! Another favorite snack: deviled eggs. Use a tiny bit of low-fat mayo just to get the yolk mixture creamy enough, and use mostly mustard instead, and you've got a snack that's about 90-100 calories for the full egg. A lot of times, one egg will get me through to dinner!

I like to cook, and have decent amounts of time to do it, so I always look for recipes that are around 350 calories for a serving that isn't pathetic (like a half cup of something - like I could possibly feel full on that) and has lots of protein and/or fiber, which is going to make me feel a lot fuller.

Oh, and I recently stumbled across this collection of soup recipes and some of those look like good candidates for dinners, etc. You can view all to circumvent the annoying slideshow format.

I've actually found myself pleasantly surprised at how many things I can still cook and eat (and enjoy) without having to break my calorie allotment.

If you'd use a tortilla press, then you'll probably get a lot of use out of a citrus squeezer. I feel like the lever kind gets you the most juice, and the orange ones do lemon and limes just as well.

Microplane -- great for citrus zests, spices, ginger and garlic. I like to have one with slightly bigger holes for cheese as well --- the microplane makes really fine, fluffy cheese that basically disappears when it melts, and sometimes that's not what you want.

Seconding a cast iron skillet --- great for so many things, searing steak, frying chicken, bacon, stews.

Tongs --- tongs, a spatula and a wooden spoon and you can basically cook anything

Fine mesh strainer --- can use for pasta or whatnot, but it's also great for things like gravy or pan sauces where you want plup to get through but no chunks of stuff

probe thermometer --- super handy for meats.

Nice to have: Coffee grinder. Awesome for spices --- you can buy whole spices, which keep their flavor much longer and are way cheaper. The difference between, say, cumin from a jar and cumin seeds you toast and grind fresh --- it's ridiculous. Mortar and pestle, same deal --- there's some kinds of sauces, like mole or Thai curries, that you get much better flavor when you use a mortar and pestle. You can usually get them pretty cheap at Asian or Latin American groceries.

Fruit, the sweet stuff anyway, is a great dessert, but it's very high in sugar and low in calories. Meaning you either have to eat a lot to feel full or you still end up craving more. A lot of people swear by their rice cookers but it's totally not necessary and I've never used a crock pot. A few things I'd absolutely recommend is a toaster oven but only because it heats faster and uses less electricity than a whole oven, a magic bullet blender, and possibly a spiral slicer.

Apologies, but my camera is a potato and I don't really bother with plating... But here's a few things that were good enough to try and attempt to document.

This doesn't have a name... mushroom veloute, maybe? It's a basic roux (equal parts butter and flour over medium heat for a couple of minutes), then add everything else. Fish out the bay leaf before eating.

Mac and cheese, (totally decadent and NOT low cal), but focus on the salad part. Beautiful curls of zucchini and shredded carrots with a tangy tomato/basil dressing and baked tofu. Actually, I have no idea where I found that dressing recipe. I usually just use equal parts (~1TB) soy sauce/honey/rice vinegar and maybe add some powdered garlic and powdered ginger. It's a short cut and the real thing would be much better but that would require heating oil and sauteeing, and it's just too hot right now.

This recipe came about since young coconuts weren't quite in season when I wanted them and I ended up with a jar of coconut manna. This could easily be done with canned coconut milk or probably the meat and milk from a thai young coconut.

One of my go to meals is an improvisation of the roasted red pepper sauce here. I've given up on the gnudi balls. Either they're just weird or I'm incapable of making them right. I use store bought gnocchi instead. I caramelize some vidalia onions, and roast the red peppers myself, add smoked paprika and a dash of red chili peppers, but otherwise the sauce is pretty much the same. It blends up quite nicely in the magic bullet and should be enough for at least two, maybe three, dinners.

And here's what happens on the rare occasion I get ahold of some guilt-free eggs. It's kind of an indulgence since I never know when my pet store owner is going to have a bumper crop of eggs from her pet chickens. Okay, the hollandaise sauce may be completely off the chart for calories... but it was delicious!

Hope that helps for a start! :)

Amazing progress!

Baby bok choy are my new favorite veggie. They are very low carb! I sauté them up with ginger, garlic and a little soy sauce. Basically this recipe but without the red pepper flakes.

I also frequently sauté spinach with garlic butter. It's amazing how much it shrinks down.

Broccoli slaw is easy to add to meals too, great for stir frys and I sometimes use it as a noodle substitute. To make a sort of cole slaw out of it I take a bag (~3 cups) and add about 1 1/4 tbsp apple cider vinegar, 1 tsp veg oil, salt and pepper to taste (and sometimes a couple drops of liquid stevia). I just made kalua pulled pork and mixed some of the broccoli slaw in and it's amazing.

Zoodles - zucchini noodles. I actually haven't made these yet but they are supposed to be a good pasta substitute. I just bought a julienne peeler to make them with.

They aren't green but riced cauliflower is also great to use in stir frys. This is my favorite recipe with it so far - Shrimp Chorizo with Dirty "Rice"

I have the Swissmar Borner V-1001 V-Slicer Plus Mandoline 5 Piece Set. I purchased it in May 2013 for $31.95. Now its going for $49.99. I'd pay $50 for it, but I'm also not convinced that for $50 its the best value. I will say that its still sharp (and I'm a horrible person who runs it through the dishwasher gasp). I use it at least 1x per week, if not 3-5x per week on average. Note: IT. IS. SHARP. Use the guide and/or cutting gloves. I have nicked myself more than once (read: more often than I'd like to admit, I guess I'm just a slow learner).

If I were to purchase another, I think I'd look for one that stores better. All of the pieces hook together and it has like a holder, but it doesn't necessarily stay together very well, nor does it lay down very well. If I were to get another I'd look for one that stores a bit nicer. Some have like a catch compartment as well that's pretty nice.

I see you have a kitchen list and a baby list so here are two ideas:

Small veggie shape cutters for making fun finger foods and cute veggie soup. Free shiping.

Banana Slicer. I know it seems like a silly thing, but my eldest loves bananas but likes them sliced and this would be a time saver for sure. PRIME

For me, if I win:

Love this grey nail polish, only $4.90 with free shipping. Somehow grey feels a bit more grown up then pure black? I don't know, I covet it.

EDITED TO ADD: Doodlebug

I relied on/r/keto (the reason I started was finding this), /r/xxketo, /r/ketorecipes for support and recipes.

My husband is about as stubborn as they come (I can't say much though, I am the same way). He was sold after watching 'Hungry for Change' on Netflix and The Diet doctors Food Evolution. They are kind of propaganda-ish, but kind of make you think twice about what they call food anymore.

I used myfitnesspal to track my foods and just ate whatever I wanted while trying really hard to stay as close to 20 carbs/day as possible. Lunches were mostly meat/cheese/nuts/packable veggies. Our meals were at least half veggies. I let myself have an occasional roll or something if we were out at a restaurant, but kept my higher-carb times in moderation and still pretty low.

Some of my favorite things (there's meat in most, but maybe can be adapted or at least the veggie side is good):

This thing is beyond awesome: http://www.amazon.com/GEFU-13460-Spirelli-Spiral-Cutter/dp/B0026RMEK4
http://www.reddit.com/r/keto/comments/1acr7x/hibachi_rice_recipe_in_comments/

Cauliflower mashed potatoes

Chicken in cream sauce (omit the flour)

Hibachi Chicken and Cauliflower rice

These are great with some strawberries on top: low carb cheesecake cupcakes

I like this w/o the crust. Have done in lemon too. Kids even really like this one.: Lime Fluff

We make pizzas with low carb tortillas a lot too because they are easy.

I hope that helps...I know that was a ton. Message me if you want to know anything else :)

zucchini noodles with anything. I love noodles and now I get to eat them all the time without feeling guilty because it's basically the nutritional equivalent of eating a salad!!

So go buy a spiralizer. I got this one but you can get cheaper handheld ones or just use a julienne peeler or even a regular veggie peeler if that's what you have.

Spiralize a BUNCH of zucchini (i usually use like 8-10 for me and my hubs) because it shrinks down a lot. Put it all in a strainer and dump like 2Tbs of salt and then sorta mix it through with your hands. Let that sit in the sink for 20-30 minutes. Every once in a while go squeeze the shit out of it (using your hands is fine but some people like to squish it down with a heavy bowl, etc) to get the excess water out. This is very important because otherwise everything you make will be really wet.

Now make whatever protein/sauce combo you like! The other day I browned hamburger, drained it, added some cream cheese, coconut cream, paprika, coarse grain mustard,(no salt bc there is enough already on the noodles), and pepper and cooked that into the hamburger meat til it was kinda creamy. Then I added like a handful or two of shredded cheddar and the zucchini noodles for a few mins to the pan and BOOM. My version of keto cheeseburger helper. OMG SO GOOD.

Other times I'll do chicken and alfredo sauce or ground turkey and low carb marinara. Sometimes I just do zucchini noodles in a pan with butter, pepper and a little parm cheese. So good. So, so good.

I couldn't tell precisely what you snagged off my wishlist when you placed the order and I totally didn't know what to expect. Perfect choices! I was ecstatic.

I have two more yet to arrive but so far I got:

• Precision Kitchenware - Ultra Sharp Dual Julienne Peeler & Vegetable Peeler
  
• The peanut butter extract I'm no longer able to find in my area
  
• The badge holder that works best for my fancy new hospital badge
  
  I wanted to use the peeler and make some fancy pants dish to show, but I didn't want to be any later with my thank you post (it's been a very busy work week) than I already am. So for now we have a humble dish of lightly buttered squash noodles that was awesome. I cannot wait to do more with it.
  
  So again, absolute thanks and love for /u/makenoapologies ! :)

Sure! The one I got is actually really cheap. $10 I think. I'll link it below. It's a simple gadget, you can't change the size or anything but I like it for things like stir fries, quick pickles etc. I make a lot of carrot and daikon pickles and it's great for that.

I'm so jealous you have ramps in that torte! It's going to be an AWESOME combination. They're so fragrant and perfect with ricotta and chard. YUM. Don't turn it over too soon or the butter will still be liquid. Man, it's so good, I'm ready to make it again already.


https://www.amazon.com/Precision-Kitchenware-Stainless-Julienne-Vegetable/dp/B00FF75XG4/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1493331272&sr=1-5&keywords=julienne+peeler

So I started about 5 weeks ago and it can definitely be a struggle. This isn't a diet, but here is something that has helped me. One thing I have found is that Zucchini noodles are my lifesaver! I work a lot and we have mandatory overtime... the last thing I want to do is cook.

However, at the beginning of the week I precook chicken and spiralize a bunch of zucchini. I purchased the one in the link. When you are ready to cook it just throw it in a pan for 5 minutes with some olive oil and soon you have pasta! Throw in the chicken and a little of whatever sauce you have lying around and it is very filling and delicious. People may tell you not to do certain sauces. I just don't overdo it. I still want to have something edible and tasty!

Anyway, I am 5 weeks in and down 12 lbs with no exercise (yet). I still use MyFitnessPal to keep myself honest and have had to get into cooking -- something I never really did before. Thankfully this is working for me and I understand it may not for everyone. Hopefully this one trick will help you on those days that you just can't figure out what to eat. Which is all the time for me.

Keep it up and good luck to you!

Check out getting a vegetable noodle peeler! I just bought this one and made zucchini noodles with it a few days ago. They are pretty tasteless, but have a good texture and soak up other flavors well. You can use just about any root veggie out there. Going to try and make a beef stew with carrot, rutabaga, and turnip noodles in the crock pot this weekend!

Here is the one that i bought. Super simple and cleans easily.
http://www.amazon.com/gp/product/B0007Y9WHQ/ref=oh_details_o07_s02_i01?ie=UTF8&psc=1

Edit: oh and to cook them just microwave it for a few minutes or boil it. I'm sure you could make some awesome potato or whatever you like fries with this too!

I use my dehydrator often for fruit leathers, dried pineapple, zucchini chips, kale chips, banana chips, etc. The only downside to dehydrating is the amount of time it takes. I have a Nesco that I'm happy with and I think they are pretty reputable (and 1/4 the cost of an excalibur!).
Another kitchen gadget I use is my Spirelli Spiral Slicer if you're looking for something a little less expensive. It's fun for salads and making veggie "noodles".
If she enjoys sprouts (on salads or sandwiches) you could get her a sprouter.
If she enjoys smoothies, you could get her a smoothie blender.

I do like your original idea of a dehydrator, I just figured I'd throw in some other ideas in case that falls through or you need to budget differently! Good luck! And remember - She will love anything you get her.

Keep in mind that there's a huge difference between box graters! Most graters are stamped metals, meaning that it's made with machine that takes flat sheets of metal and punches out the teeth so they stand out at an angle. This is your typical grater that you find everywhere.

Unfortunately, the teeth aren't very sharp as a result, and grating something with this grater will ultimately tear, not slice, your food.

What you want is a grater where the teeth have been etched. This process involves chemically photo-etching the surface of the metal into a triangle shape, like that of a knife edge, before the teeth are punched out. It was pioneered in the 1970s, I believe, by a company called Microplane. The result is a grater with super sharp teeth that last many, many years of use.

Microplane makes really good graters. I have this handheld microplane, and this zester. Both great and will easily deliver lots of grater cheese without much muscle power. I use the wider microplane to grate directly over dishes. One of its benefits is that you can rest it on the table, at a slight angle, and use a pushing motion to grate. This requires less muscle power than pushing the cheese down the side of a box grater.

For grating larger amounts of cheese ahead of time, I use this amazing Cuisiart box grater, which also has etched teeth. The Wirecutter has been naming it the best grater for years, simply because it is superb.

A pro-tip: If you're not tall, put the box grater on a chair or something lower than your average countertop. You want to be pushing down. If you put a box grater on a countertop, your arm will have less leverage.

Some people like cranked rotating gadgets. I don't like them, for a couple of reasons. First, these things usually have multiple parts that need to be cleaned — a friend uses one that has three parts (drum, handle and the lever that closes down on the cheese to push it down). It's finicky to clean, and I hate cleaning it.

The second reason is that the action of turning the rotating handle while simultaneously forcing the cheese down is just not good physics — you have one force pushing down and the other pushing laterally. The only way to get good traction is to rest the thing on a table. You can also get table-mounted nut-grinder types of gadgets, but they need to be clamped to a tabletop or similarly sturdy surface.

Finally: Blenders can grate cheese. I don't know about small personal blenders like Nutribullet, but a higher-powered one like a Ninja can certainly grate soft and hard cheeses really well.

A few of my favorites that are fairly cost effective:

• Benriner Japanese mandolin
  
• Amco Grease Separator
  
• Microplane
  
  The Benriner is just over $20 and the other two are under. I can't get enough use out of my Microplane for mincing garlic and adding freshness with citrus zest. Some people don't really like the Benriner as you have to use one hand to hold it as it doesn't have legs - I find that it stores easier and cuts more evenly overall. As for the grease separator, I'm always making stock and such - pretty straight-forward design that doesn't leak.
  
  I'm also a big fan of ring molds(or biscuit cutters) of various sizes as they make for easy plating and cutting of biscuits/polenta & grit cakes/etc...
  Oh yeah, immersion blenders are definitely useful and you can get away with the cheaper ones as long as you let it cool down a bit once it starts smelling like ozone!

I have a couple of small, yet invaluable, kitchen tools that I couldn't do without. You can put together a great cornucopia of kitchen tools for her.

1. Tongs
   This is great for turning, mixing, flipping, serving, etc.
   
   
2. Microplane
   This goes well beyond cheese. This is great for grating ginger, garlic, etc.
   
   
3. citrus press
   Such a great time saver.
   
   
4. silicone spatulas
   The silicon tip allows you to use it for high temperatures and the flexibility is key when you're scraping a mixture out of a bowl. Speaking of bowls...
   
   
5. bowls
   
   You sound like a winner. Let us know how it goes.

I'm Vietnamese too and have been doing keto/lazy keto for the past 2 years. Lots of Asian foods have loads of hidden sugars in it, so I typically find a recipe that I crave and make it at home. I google "low carb Asian bla bla recipe" and many of them use stevia sweetener or others as substitutes. The taste is a little different than regular sugar but eventually you'll get use to it.

Sadly I only use a slow cooker to cook chilis, but check out r/ketorecipes for some ideas.


Here's a list of my top go to's:
Cauliflower rice

• I always have a few heads of cauliflower in the fridge. I cut it down into smaller manageable size and put it in the food processor (grater if you don't have one). I then pulse it until it gets it into a "rice" size. I put the amount that I want to use and heat it up until it's nice a fluffy (~2 min but play around with it). I put the remaining grated cauliflower into the fridge for later use.
  
  I make sushi by mixing the "rice" with chive cream cheese. I also add some furikake if I'm feeling fancy. Just make sure to check the nutrition facts as many are high in carbs. I found one that was 1-2 carbs per tablespoon. Just use sparingly. I also make low carb spam musubi with this "rice" as well.
  
  Zoodles
  
• This is a god send and I just recently started adding this to my meals. I bought this spiralizer last month: http://www.amazon.com/Spiralizer-Tri-Blade-Vegetable-Strongest-Heaviest-Gluten-Free/dp/B00GRIR87M. There are cheaper versions but this guy I feel won't cramp my hand as much--plus it's so fancy lol
  
  I spiralize the zucchini to the preferred thickness, and sauté in some vegetable oil on medium heat. Make sure it you don't cook it down too much as it will become mushy. Typical I take it off right when it starts wilting. Lots of water will be released too and I usually take a colander to drain afterwards. I also put cold water over it to stop the cooking process. You can easily add it to your mom's pho or any Asian noodle dish. Remember to not overcook the zoodles--especially when you put boiling pho broth as it will make it even more mushy :)
  
  
  Shiritaki noodles
  
• I put this at the end as this personally isn't my favorite item but your mileage may vary. At the Asian market that I go to has a Japanese brand. http://i.imgur.com/wttmPVA.jpg
  if you dunk it in water to rinse the smell out and nuke it in the microwave, then it's a good ramen noodle substitute.
  
  IMHO the tofu shiritaki brand is very chewy and I've tried it MANY times with different cooking techniques --but it still tastes weird to me. Definitely try it out if you want as some folks had success stories.
  
  
  PM me if you have other questions! I'm not the best chef but I get by with my cravings :) I typed this on my phone and can add more items when I'm back on my computer

Try finding the "Ball Complete Book of Home Preserving" at your local library. You will find tried and true information for canning safety and of course, recipes too.

Apple sauce and apple butter are good recipes to start with, you don't have to worry about adding pectin and they're pretty difficult to mess up.

It's good to have an apple corer/slicer/peeler when working with a lot of apples. It cuts down on your work time considerably. A food mill is nice to have too.

Also, look into your local 4-H. They are a great resource!

Canning is a very rewarding hobby. Good luck!

I own a spiralizer of the same design than this in the 30 dollar price range, the Gefu Sprializer, here's my thoughts on it:

I absolutely love mine! It makes zucchini pasta perfectly - the two ends make different sized noodles (one more spaghetti-like, and the other closer to a fettuccine). I also use it to shave things like carrots for toppings on salads.

I'm pretty prone to kitchen injuries, and I haven't managed to spiralize a finger yet! I find it really easy to clean - I just rinse out any large pieces of vegetable caught between the blades and throw it in the dishwasher, but I've cleaned it by hand too. They really don't get too dirty as none of the vegetables I use with them are particularly sticky.

I chose this model over the bulkier multi-blade spiralizers most people seem to have just because space is at a premium in my kitchen, and that I'd be likely to lose one the extra parts/blades of those other spiralizers.

I also have a julienne peeler, but you can only get strands as long as the length of vegetable you're peeling with that. A spiralizer allows you to get much longer strands, where it cuts in a spiral instead of straight down the vegetable. Another point, the blades in my julienne peeler only make pretty thin strands which I find break down when I cook them, but it's still great for salads or raw foods. The plus side of a julienne peeler is that you can use it on vegetables too broad to fit into the spiralizer (beets, for example). Unfortunately I've peeled my hands a few times too many with the julienne peeler, so I've stopped using it.

Zucchini pasta has become my staple pasta-replacement, sometimes I throw in a bit of carrot into the mix for crunch. I just quickly fry them in a teaspoon of oil. You can totally cook them down, but i mostly just heat them through so they're still fairly al dente. Serve with alfredo sauce, carbonara style, or even with chicken thighs and a low-carb marinara sauce.

TL;DR: Get one.

Oh yeah! My other hobby and career actually is booze based. I wrote a bit about the rusty nail a while back when I was working on a small cocktail book.

All in all I find that lesser quality blended Scotch works best in a rusty. You are adding the (naturally) flavored Drambuie to it and I find that you lose some of the nuance of a Single Malt. The blends just taste like Scotch and that is what you want as your base. I usually stick to Dewars, Grouse, JW Black, White Horse, etc. You can make them half and half or another ratio like 3-1, 4-1 etc. It's a sliding scale on your mood and preference like a Manhattan or a Martini. If I am being fancy I will take a barspoon of a really peaty single malt and put it right on top of the drink. Adds a nice top note of smoke.

In terms of the twist it does add a great aroma. In all honesty the spiral twist has kind of gone out of fashion and most places use a Y Peeler for a wide swath of peel. More oil that way. We like these cheapo ones. When they dull you can just get a new one but they are razors out of the package.

I love a rusty nail. It is a slightly sweet drink but it can really hit the spot. Complex, tasty, boozy.

Slow cooker is a good choice. I use mine a lot for stocks, sauces, soups, chili, etc.

Electric Roasting Pan is nice.

Good knifes- others have commented on this. Don't forget about wood cutting boards and oils for those. Can't have enough.

Peelers are generally overlooked. Get good ones.

Anything teflon or non-stick... return. Don't ask for. Get them cheap as you can and plan on tossing them out every year and replacing.

A good timer and meat thermometer also.

A good oven thermometer is cheap and get it yourself. You can usually find a good one online.

Lastly- depending on where you live, a year subscription to a Chef Warehouse or Restaurant Depot can save you a lot, you can pick up gear cheap, and maybe meet and talk with a few chefs. That'll be worth the price!

edit: formatting

I have a Vegetti that's about 3 months old. I've only used it 5 times with zucchini but it's turned out great. I'm looking forward to using it more often.

http://www.amazon.com/Veggetti-Spiral-Vegetable-Slicer-Veggie/dp/B00IIVRB3W

My favorite dish is sautee 1 spiralized zucchini in a little oil, then add one of the Laughing Cow wedges in the pan and smush it in until it melds together with the zucchini pasta. It tastes awesome.

Paderno is the one I bought a few weeks ago. I did a bunch of research and watched YouTube videos of all the top rated ones. This was the one I picked and it's already paid for itself in massive deliciousness. Oh the creamy cheesy sauces and homemade pesto!!! I'm looking forward to trying some Greek salads with the flat slicer on some cucumbers next. :) So much versatility and lots of online recipe ideas for those not inclined to making up their own. Highly recommend!

EDIT: I came back now that I'm not on my phone to add a link to the one I bought. I've been extremely happy with it. Dishwasher safe, easy to clean.

Like many of the others in this thread, I, too, loathe single use kitchen gadgets but despite the impression that this one only does one thing, it's extremely versatile. I'm about to post a bunch of links to recipes I found under someone else's comment asking for recipe ideas so search this thread for some more ideas. It does a lot more than "just" zucchini noodles! But, really, at this point now that I've tried it, even if that was all that it could do, I'd still be extremely happy with my purchase. :)

From left to right:

Chipotle chicken, lime and cilantro rice, with chunky salsa: 405kcal

Mac and cheese with spiced chicken breast, and broccoli: 422kcal

Zoodles and turkey meatballs with spicy sweet basil pasta sauce (not pictured: 100calories of "slim round" olive oil and Italian herbs bread): 439kcal

Bangers and mash with broccoli (Roasted red pepper and mozzarella chicken sausages, with red potato mash): 472kcal

Edit: Here's the "recipes". I didn't really follow any recipes so, measurements won't be exact. Just gotta feel it out. Also note: These recipes could be made to be way more delicious by adding more fat, and cheeses. I wanted more lower calorie foods (as I'm on a cut) so I left out a lot of oil, butter, and cheese. Definitely feel free to add this stuff in if you'd like!

**

Chipotle Chicken, Lime cilantro rice, with chunky salsa:

Ingredients needed:

• 3lbs boneless skinless chicken (trimmed and thawed)
  
• 1 can chipotle peppers in adobo sauce.
  
• 4c white rice (brown rice would be better)
  
• 1/2c cilantro diced
  
• juice of two limes (separated)
  
• salsa of your choice
  
• salt and pepper
  
  Directions:
  
  

1. Thaw, clean, and trim 3lbs of chicken.
   
2. Put chicken into ziplock bag with the entire can of adobo, about 1T salt, and the juice of one lime.
   
3. Remove most of the air in the ziplock bag as you close it, then massage the marinade into the chicken for a bit. Let sit in the fridge for at least 30 minutes.
   
4. Make rice. (I have a rice cooker, so I just throw it in there. If you wanted more flavor use chicken stock instead of cold water). After the rice is done, add the juice of one lime, and the cilantro. Mix.
   
5. When rice is finished, cook the chicken. Grill, or pan fry. Either way, make sure you spray or oil down your baking instrument. You don't want your chicken to stick and lose all that delicious flavor. Set chicken aside to rest after it's done cooking. Do not cut it right away. Wait at least 10 minutes.
   
6. Weigh entire batch of rice (I know 1c cooked rice from my rice cooker is about 180g). Separate into different containers.
   
7. Weigh rested chicken, divide by # of servings. Chop into pieces and distribute into containers.
   
8. Add additional ingredients, such as salsa, cheese, guacamole, lettuce, etc.
   
   ***
   
   Mac and cheese with spiced chicken breast, and broccoli:
   
   Ingredients needed:
   
   

• 3lbs boneless skinless chicken (trimmed and thawed)
  
• 3 boxes Kraft Mac & Cheese (9 servings)
  
• 8c broccoli
  
• salt and pepper
  
  Directions:
  
  

1. Preheat oven to 375F.
   
2. Thaw, clean, and trim 3lbs of chicken.
   
3. Line one large baking sheet with aluminum foil. Put chicken on sheet and spice with: salt, pepper, smoked paprika, and garlic. (If you'd like some more spice add chili powder, and cayenne).
   
4. Place chicken in oven for about 40 minutes, or until the internal temperature is 160F (Don't want to cook these too much, or when you reheat them they'll be really dry).
   
5. Make Mac and Cheese. For this recipe I subbed out basically everything the recommend in the prep. I added less than a 1/4c almond milk into the entire batch and mixed.
   
6. Weigh entire batch of Mac and Cheese, divide by # of servings, separate into individual containers.
   
7. Weigh entire batch of cooked chicken, divide by # of servings, cut, separate into individual containers.
   
8. Add in Broccoli.
   
9. Possible additions: Bacon. I was originally going to put some bacon into this recipe, but forgot. When I remembered I was too lazy.
   
   ***
   
   Zoodles and turkey meatballs with spicy sweet basil pasta sauce:
   
   Ingredients needed:
   
   

• 2.5lbs ground turkey
  
• 2T worcestershire sauce
  
• 2 servings of italian herb bread crumbs
  
• 4 cloves garlic (diced)
  
• 2 small yellow onions (diced)
  
• 1 green pepper (diced)
  
• 1 large egg
  
• 8 zucchinis (As straight as you can find)
  
• 2 bottles of pasta sauce of your choice. I picked Classico Spicy Sweet Basil (1 serving 50 calories)
  
• Salt and pepper
  
  Directions:
  
  

1. Preheat oven to 350F.
   
2. To a hot pan add onion, green pepper, and garlic (add oil if you'd like). Cook until onions are translucent and the garlic is aromatic. Set aside.
   
3. Once onion mixture is cooled off a bit, place large mixing bowl on kitchen scale and add ground turkey, worcestershire, egg, onion mixture, breadcrumbs, and salt and pepper to taste. Mix thoroughly.
   
4. Divide weight of mixture by # of servings multiplied by how many you'd like to have in each serving. I wanted 5 for each serving, for 8 servings = 40 meat balls.
   
5. Form the meat balls and put them on a large baking sheet lined with aluminum foil.
   
6. Bake at 350 for approximately 40 minutes (or until fully cooked).
   
7. Wash and spiralize zucchini.
   
8. Weigh entire batch of spiralized zucchini and divide by # of servings. Separate into individual containers.
   
9. Separate cooked meatballs into their containers.
   
10. Add 1 serving of pasta sauce on top of the meatballs.
    
11. Possible additions: Cheese, additional italian herbs.
    
    
    ***
    
    Bangers and mash with broccoli:
    
    Ingredients needed:
    
    

• 16 links Daily Chef Mozzarella & Roasted Garlic Chicken Sausage
  
• 3lbs red potatoes
  
• 8c broccoli
  
• garlic powder
  
• salt and pepper
  
  Directions:
  
  

1. Wash and chop red potato
   
2. Add potatoes to large pot with water, and boil until fully cooked. (You should be able to easily pierce a piece of potato with a fork).
   
3. Put a large bowl on a kitchen scale. Add strained potatoes to bowl with garlic powder, salt, and pepper to taste. (Possible additions: sour cream or cream cheese, chives / green onions, butter). Blend or mash and mix until desired consistency.
   
4. Divide weight of potatoes by # of servings. Separate into individual containers.
   
5. The sausages are already fully cooked, so we just need to brown 'em a bit. You can pan fry them, or do what I did, and grill them.
   
6. Add Sausages to containers, ensuring to mess up the order of at least one to annoy people on the internet.
   
7. Add broccoli to containers.
   
   Done!
   
   

Roasted Butternut Squash Pasta Sauce

See the full recipe (with additional notes) at my blog here---- https://veggiechick.com/roasted-butternut-squash-pasta-sauce/

• 8-ounces pasta noodles of choice, gluten free if desired
  
• 2-pound butternut squash
  
• 1 tablespoon olive oil, (or 2–3 tablespoons vegetable broth)
  
• 1/4 teaspoon ground sea salt
  
• 1/8 teaspoon freshly ground black pepper
  
• 3/4 cup unsalted unsalted vegetable broth
  
• 1/2 cup unsweetened almond milk
  
• 2–3 garlic cloves, minced
  
• 1/2 teaspoon Spanish Paprika or regular paprika
  
• 1 teaspoon dried ground sage (or 1 tablespoon fresh chopped sage)
  
• 1/8 teaspoon cayenne pepper, optional but recommended
  
  

  INSTRUCTIONS
  

  
  

1. Preheat oven to 400 F. If making this sauce for pasta, prepare the pasta noodles as directed on the package, to al dente (using salted water). Drain. Set the pot to the side (you’ll be using it again later). 
   
2. Cut the squash in half lengthwise, and scoop out seeds. Peel with a vegetable peeler, making sure you go over it a couple times with the peeler so no white is showing (it should be orange on the surface). Cut off the stem on both sides, and cut into 1 to 2 inch evenly cut pieces.
   
3. In a medium bowl, add diced butternut squash and 1 tablespoon olive oil (or unsalted vegetable broth). Stir to coat and then transfer chopped squash to a baking sheet covered in parchment paper in an even layer. Sprinkle with salt and pepper. Bake for 25-30 minutes or until squash is tender.
   
4. To a high powered blender (or food processor), add the cooked butternut squash, 3/4 cup vegetable broth, almond milk, garlic, paprika, sage and cayenne pepper. Puree the mixture until smooth, starting on low speed and increasing as you go. Transfer the sauce back to the pot and heat over medium-low heat for 5-10 minutes, stirring often, until warm.
   
5. Serve this sauce mixed in with your favorite pasta or gnocchi and top with fresh sage and pumpkin seeds, if desired.
   
6. *This is best served immediately, but if making ahead of time, I highly recommend to store the sauce separately (in an airtight container in the fridge) until serving. Otherwise, the sauce may be absorbed into the pasta and will not be as flavorful. This recipe makes a total of 2 cups sauce. Serving size about 1/2 cup.

I got the Kitchen Supreme. There's a lot of different ones on Amazon that all have 4-5 stars average, and many of them seem similar. We got this one which is a smaller handheld style but there's also larger ones that seem like they would take up more kitchen space. There weren't instructions in it so I looked up a video on youtube and it was easy to use. I also thought it would be hard to clean the blade but it came with a brush that made it super easy!

Cooking is a language, once you get your grammar straight, no matter what word you use, it will make sense. You realize every recipe is a variation of an other. Ofc you eventually have poets and diverse mindfuck but I don't care for them, it's just food, not a dildo.
So before looking for recipe, you have to talk the talk. Just like before eating paleo, it' better to understand the why's and the how's of nutrition (the FAQ here and the mark sisson blog were my go to at first, you don't really need much more to get the picture)

One day I shall put together a little imgur gallery about the basics of cooking (based on an culinary apprentice notebook I have) but in the meantime I tried to summarize it in this comment:
http://www.reddit.com/r/Parenting/comments/2b7ac3/z/cj2l4q0
I'd add to the list http://www.amazon.com/gp/aw/d/B0000VZ57C?pc_redir=1412263266&robot_redir=1
I love slicing with a knife but the mandoline is the fastet way. Plus tiny sliced veggies cook faster. Mind your fingers though.

Butter and duck grease are great paleo ambassadors to reluctant newcomers. Everything taste better cooked in it.

If they like Pasta so much, try making some Zucchini noodles. They taste great with most of the sauces that go on normal pasta. I personally love making keto Alfredo sauce for mine. And for $11, The Veggetti is an awesome little tool for making them.

They cook up in a few minutes in some butter and taste fantastic. So you can make it for yourself and still share in the "pasta" with the rest of the house. Plus, if they're vegetarians too, maybe you'll turn them on to something new.

> Stainless Spatula (slotted or unslotted)

I like a slotted metal-core silicone spatula for frying in my non-stick pans, and a very thin solid metal spatula for scraping my cast-iron (something like this).

> Silicone spatula

Yes, preferably a regular size one and mini one for getting into narrow jars.

> Silicone spoonula

Yes, see above.

> Stainless spoon 5. Slotted stainless spoon

I prefer plastic and wood, since they're non-stick safe, unless they're polished ones to use for serving.

> Ladle

Yes, preferably plastic

> Wisk

Yes, both a high-density balloon whisk and a silicone-coated one for nonstick pans.

> Tongs (should they be silicone or stainless? do you use these in your nonstick pans?)

Both. Stainless are easier to use, but I always keep a silicone one around for my non-stick pans.

> Peeler/juliene peeler

I'd say no on a peeler. I've found the best approach is to buy cheap ones and toss them when they get dull. Nothing is more dangerous that a dull peeler that you don't want to part with because it matches a set. I personally use the Kuhn Rikon ones that are 3/$10.

I have a julienne peeler, but it's more trouble than it's worth, and I wouldn't recommend it. If you're doing small quantities it's almost as fast to use a knife, and if you're doing large quantities just get a spiralizer.

> Draining spoon (for pasta)

Yes for slotted spoon, but no need for the "pasta spoons" with the tines for grabbing spaghetti. You're much better off just draining your pasta in a colander.

> Potato masher

I've never used mine. I use my RSVP Potato Ricer instead.

> Measuring cups

Yes, preferably metal dry measuring cups and a Pyrex wet measuring cup. For dry measuring, I like the stainless ones with short sturdy handles (such as the KitchenMade ones). Even though the handles are a bit short, they're incredibly sturdy and won't bend or break, and the handles are short enough that they won't cause the cup to tip. For wet measuring, go with the original-style glass ones, and skip the ones with the inaccurate angled measuring surface.

> Measuring spoons

Yes, again preferably stainless and with the little hooks on the end of the handle so you can lay them down flat on a counter (like the Cuisipro ones have).

I have the Pampered Chef version of these measuring cups I love using these since I can see what I am measuring much better.

My mama got us a Soda Stream and it has saved gobs of money on energy drinks and pop. I think that the majority of the sodas taste better than their more expensive counterparts and they contain way less sugar!

While I do not have one of these; I am thoroughly convinced that I NEED one. =)

Edit: Let's do it in the kitchen.

I got so excited I forgot the raffle phrase :p

Easy one here...
Purchase a Veggetti spiral vegetable slicer or something like it and some zucchini's. Wash everything first then use the veggetti to make vegetable spaghetti basically. Just make sure you dry off the "Spaghetti" really well as it tends to hold lots of moisture in my experience. Then i honestly just drench mine with a meaty tomato sauce. Its sooo good and you dont even notice its not real spaghetti when its drenched in sauce.

The other thing my wife and I just experimented with this week was "Collard Green Enchiladas". Basically find a great enchilada recipe and sub out the flour wrap with some fresh whole collard green leaves. Again the key here is to keep things saucey and cheesy and you wont even really be able to tell your eating green vegetables.

Someone else around here mentioned this Julienne peeler the other day and it is now on my wishlist, as it looks awesome!

I've also made a zucchini & eggplant lasagna a few times which is amazing! I just use the slicer on our box cheese grater to make long thin "noodles" and then bake them for about 15 minutes in the oven to get all of the moisture out and then make layers of tomato sauce, spinach, mozzarella, and ricotta and then bake in the oven. Baking off the moisture makes a huge difference in how they turn out.

I also made a pumpkin cheesecake with nut crust for Thanksgiving and it was awesome! I used /u/ibreatheimhungry's http://www.ibreatheimhungry.com/2012/11/low-carb-gluten-free-pumpkin-cheesecake.html for the filling and then mixed ground almonds & pecans with butter and a smidge of splenda and salt for the crust. It came out great.

Well you need about 10-14 for a solid apple pie - you want a mixture of apple types for that - get one of these apple slicer corers - they're really helpful.

Then you need half a dozen or so to boil down for apple sauce and apple butter (be sure to pick up some cider!).

And of course you need a few good ones for eating (Macoun apples are great eating variety).

But yeah wash/scrub them off because pesticides will make your apple sauce taste funny.

2-3 half pecks should be enough.

Here is the one I use. It's a bit on the expensive side but works great. I received it as a gift a few years ago and it's held up nicely.

https://www.amazon.com/gp/product/B0000632QE/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Honestly though, any one will do. They all seem to be made of plastic. I think there are really expensive metal ones but i don't see the necessity to spend that much unless you're gonna use it daily.

I love my spiralizer. I also really like having my own Popsicle molds so I can make healthy/low cal frozen treats. I also drink black coffee and I've found that a french press and a hand-turn burr grinder (all the decent electric ones are hundreds of dollars and I'm too busy buying Halo Top to drop that kind of dough to save myself less than a minute each morning) make the best black coffee, plus they don't take up room on the counter top. You do have to grind your own beans with a french press and you have to use a burr grinder to get a course, consistent grind, which one of those electric things with a spinning blade can't provide.

Having a mandolin can be nice for thinly and evenly slicing veggies for baked chips and the like (mine is Oxo) but I would recommend buying one of those cut resistant glove things to use with it as the hand held thing that comes with the mandolin to slide food across is annoying as all hell, but I think that's a universal when it comes to mandolins.

I also love my food scale (again, Oxo). I have the one that weighs heavier weights at home and the little baby 5 lb limit one at work which is great because then I can measure out a serving of crackers, dip, whatever out of a larger container at work and I don't have to pre-measure everything at home and use a bunch of containers and then have to haul it all to and from work.

I'd definitely pick up a microplane to go with your box grater when you get the chance, this is a super nice one that's kind of the gold standard.

Fantastic for hard cheese, really the only tool for zesting citrus, and also great for getting a quick garlic or ginger paste.

Other kitchen stuff might be good, too.

Specifically: spiralizers. I have both a big one and a the baby version. Zoodles are not a pasta replacement for me, but rather the best way to eat zucchini and also to bulk up a meal for verrrrrry few calories. The baby is great for portability (I've taken it to the office and friends' houses) but a pain in the ass to clean and not great if you're spiralizing either a large quantity or anything that is not zucchini size/shape/textured. The big one has three blades, works very well with different veggies, and is so much easier to clean, but it doesn't have a small footprint.

I've tried an electric knife, but that didn't have the control I'd hoped, although it was fast. With more patience, you might have better luck than me. Also, don't buy the one I linked, instead find one at a thrift store.

I tried to build a hot-wire cutter from toaster parts, but it didn't get hot enough, so I gave up on it.

In the end, I ended up just free-hand sanding and cutting away the foam. In other words, I'd spring for a second ball. :( Check your local Dollar Store. They have a small selection of foam, and while their spheres are probably too small, it does end up being a good place to get a 4" cube

One last hint: A mandolin slicer is really good for taking thin slices off a foam sphere. I used it to flatten the backs of eyeballs, and it worked really well.

Avocado Slicer

http://www.amazon.com/OXO-Grips-Avocado-Slicer-Green/dp/B0088LR592/ref=sr_1_1?ie=UTF8&qid=1457635225&sr=8-1

It's the definition of a one-use tool and I was pretty skeptical but my god it speeds up avocado slicing. The knife part isn't a big deal, the pit grabber is nice, but the main advantage it has is the part that slices and scoops at the same time. Sure you could do all that with a knife and a spoon, but this is like playing on easy mode. If you eat a decent amount of avocados I don't know why you wouldn't have one of these, it's only $10 and takes up minimal space.

Amazing. I love the Internet community. If you liked this you'll definitely enjoy the Amazon reveiws for the Wenger 16999 Swiss Army Knife. Oh, and also this banana slicer. I have both pages bookmarked for rainy days - the reviews are that funny.

Cool mirror! Back in my pill snorting days I made my own mirrored bottom box with stuff I got from Michael's lol. I've always been a big arts and crafts fan haha. It was awesome! Pro-tip: get a micro plane like this: https://www.amazon.com/dp/B00004S7V8/ref=cm_sw_r_cp_awdb_a8iaAbY3E315Z and rub your pills on it to make the fluffiest nicest powder, it's just perfect for insufflation. Sure crushing them works, but now you can feel like you're on Top Chef while you prepare your dose!

Bump for this response. I need to try the dry-frying method, but I've used them before and find them alright. You have to rinse them quite a bit, but after that I find they're a nice "bulking" addition to food. Don't expect them to be exactly like pasta, and you'll be less likely to dislike them.

I also love using zucchini in place of pasta too. I bought one of these bad boys on recommendation from a vegetarian friend and have been quite pleased with it.

I actually can recommend my spiralizer; I've been pretty happy with it. I bought my mom one and a few of my friends have it. It's the paderno spiralizer. I bet the one that the blogger of inspiralized sells is good, too (but it's more expensive).

Edit to add: I recently decided to quit drinking. It does me no favors, and it's way too hard to plan to have just one because after you have one, you want another one. It's easier to just abstain.

This mandolin is one of my necessities. It can be found at most asian grocery stores for like $7 your list of cooking needs pretty much fulfills everything. I have a rice/slow/pressure cooker too. I like making chachu and stu and other things like that, warm hearty foods to balance out the sterility of minimalism perfectly.

Get a mandoline! They're quite awesome to have available to you in your kitchen. You can slice faster, and better, compared with your knife. You can shave your own turkey or ham for sandwiches, along with tomatoes, onions, pickles for toppings. Pickles (and other long vegetables) are hard to use with the included safety handles, so you may want to do them by hand--only if you have a chainmail glove.

Good, all-steel ones are made by Bron or Matfer, but they're "professional" quality, and woefully expensive, and in the US$150+ range. For home cooks, Borner makes a fantastic one for about US$30. Benriner is a Japanese brand that also makes good ones. Some cheaper ones don't stay upright, but have a handle on the back for you to hold with one hand. Don't get those. Purchase one that will at least stay upright on its own.

Too many kitchen gadgets claim they save you time, but a mandoline is one that actually does.

I have used the OXO mandoline at $50 and I never touch it, too bulky and a pain to wash buy this: http://www.amazon.com/Harold-Import-Company-BN1-Mandoline/dp/B0000VZ57C/ref=sr_1_1?ie=UTF8&qid=1325311921&sr=8-1

Benriner is what chefs use and what I use to use as a cook but also at home as well. At least this comes with the handguard which at work I never had (almost sliced off fingertips many times). Great for slicing tons of onions in a uniform width if you want to carmelize a ton at a time or necessary for getting super thing slices of a vegetable for making potato chips for example.

Has blades for julienne as well so you can then use it as is or for a faster and more consistent brunoise.

And you have money left over for something else too.

You're going to laugh at how easy it was! I'm making it again tonight.

• Veggetti Spiral Vegetable Slicer: $12 on Amazon
  
  What you see there is from one small zucchini.
  
  
• Capellino brand frozen pest from Whole Foods--any brand will do, and making it is obviously easy too
  
  I threw a few Tbsps of the pesto in a small skillet to warm it up, and when tasting it, it wasn't garlicky enough so I used my garlic press to add another two cloves. Once warm (within seconds), I threw the noodles in to sop it all up and warm up (again, just a few seconds). Put on plate. Eat.
  
  Not pictured was a pile of blackened asparagus I ate along with it. I'm doing the 'zoodles' again tonight as a side to my roasted chicken. :)

This is the one I got, it's listed for $30 right now, but there are others for $23 that look exactly the same.

Super fast Italian dinner...

Peel your zucchini, turn it into zoodles.

Cook whatever meat you're going to use however you like.

Here is how I make my quick and dirty Italian tomato cream sauce. It makes four servings and has 126 calories, 10g fat, 2g protein, 6 net carbs per serving including 100g of zoodles (zucchini). Add in whatever meat and cheese you want for more fat and protein.

Heat a tbsp of olive oil over med heat in a pot and toss in a couple cloves of garlic (chopped), let them get brown, but don't let them burn. It will only take a couple of minutes. Add in a can of fire roasted diced tomatoes (14.5oz), a couple of tbsp of Italian seasoning, 2 tsp of onion powder (if you have room in your carb allowance, use 1/3 of a medium onion instead), salt and pepper, bring to a boil, then simmer for ~10 minutes. Then add in 1/4 cup (you can add more if you want, it depends on how many calories you want, I've done up to a cup) of heavy cream and simmer another 5-10 minutes.

When your tomato sauce is almost done, boil your zoodles for ~3 minutes, add salt to your water. Drain well, serve immediately and top with sauce, cheese, and meat. I top it with fresh basil from my garden.

Like I said, this is quick and dirty. I can make this meal in ~30 minutes start to finish. When I have more time I play around with various ratios of Italian herbs instead of using a pre-mixed blend.

TL;DR A vegetable spiralizer.

My favorite tool I've been using almost daily since last week (when it arrived from amazon) is a vegetable spiralizer. Had I known about this when I started keto, I would have been able to get a lot more veggies into my diet (and helped appease my spouse who gets bored with the same foods easily).

If you are someone who loves pasta, I cannot recommend this nearly enough. I've made a version of shrimp alfredo (avocado garlic sauce is great with zucchini noodles), noodle sidedishes, and last night spaghetti was back in the house.

I also use it to make apple chips and curly fries for the kids. There are all kinds out there, with loads of recipes as well. This is mine.

Other tools that I use pretty much daily: cheese grater, bullet mixer, food scale.

Other tools I have on my amazon wishlist for my keto kitchen: dehydrator, grease catcher/container, whoopie pie pan.

If you're in the market for a good spiralizer, I'm a HUGE fan of the Oxo Good Grips. I bought 3 <$5 cone-shaped ones from stores like Ross and HomeGoods before splurging on this one. It's so much easier to use than the cones (and safer) and I like the noodle size. I actually ended up getting some for my sister and mom as well.

Their app on iOS is pretty slick. Once installed, you “share” a product to the FakeSpot app while browsing in the Amazon app, just as you would share it to a friend via SMS or email.

It’s assessments have generally tracked pretty well with my own spidery-sense gleaned from actually reading the product reviews. It does give amusingly straight-faced assessments for products who’s reviews have become memes, like the Hutzler 571 Banana Slicer or the Haribo Gummi Candy, Goldbears Gummi Candy, 5 Pound Bag.

Nice to meet you and so glad your daughter is ok! I love the name Tara. Happy you're alive, Tara!

http://www.amazon.com/dp/B0047E0EII/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=1OCYQBIQB0HKN&coliid=I3N0LGFRSSIJB5&psc=1

It does the job. It does leave a few inches of zucchini pieces, but I have just been saving them and making zucchini and egg scrambles the next day. I have this one as well, but lost the part that makes the noodle size pieces. I actually prefer the hand held one, because there is more control. It's pretty sharp too, so you should be able to get your money's worth. Especially because summer time is approaching, and zucchini will be cheaper because it will be in season :)

Congrats!

Also let me recommend this 😂 it is fantastic! OXO Good Grips 3-in-1 Avocado Slicer https://www.amazon.com/dp/B0088LR592/ref=cm_sw_r_cp_apa_i_ObDqDbVAGC37B

What a great picture. If you have never used one, I have one of these: https://www.amazon.com/Victorio-Kitchen-Products-VKP1010-Stainless/dp/B001DLTD1C There are similar models. They take a bit of getting used to but work great. I can do just over 120 apples an hour. Though your way is a great social experience.

Apologies! I've added a link in the post. I use the Paderno World Cuisine spiralizer, only $35 on Amazon :) I love it! I also made carrot noodles with it the other day, which were great as well.

I bought a big salmon at Costco and cooked it simply in the oven with a bit of oil, some lemon pepper, some cut up lemons all round. If I do this on a Sunday this keeps me fed well past mid-week at lunch.

Also, when I am in a hurry I will mix, in a bowl, some mayo with a can of tuna. Salt and pepper on top. I will either eat that plain as a snack, or with avocado chunks to add interest.

Another thing I like to do when at Costco is buy a flat of eggs. I boil half of the eggs in the flat, and then put them into a Ziplock container in the fridge. I then have easy-access protein when cooking or opening a can of tuna is too much effort :) I can eat the eggs as breakfast with a bit of salt&pepper, or mix them up into a bowl with some mayo and bits of celery or avocado.

Final tip, I love zoodles. I zoodle half a zucchini with a zoodler (mine is the OXO Good Grips Spiralizer https://www.amazon.ca/OXO-Good-Grip-Spiralizer-Green/dp/B013KAW5IQ), and mix it up with some pesto and a couple of grape tomatoes cut in half. This takes 5 minutes at most and is so good !

thanks! Yes, i'm doing about 65/25/10, though i try to get my fat ratio higher if i can. My IF is generally 16/8, I break fast for lunch at 1PM and make sure dinner is over by 8 PM. (as a side note, i have found that cutting out snacking reduces my overall cravings--for me, eating something/anything triggers wanting to continue eating.) Usually its just lunch, dinner, and evening treat. Lunch is typically a salad (topped with, say, gorgonzola/walnuts/balsamic vin, or cheddar/chicken thigh/ranch), or deli turkey with avacado-mayo wrapped in butter lettuce leaves. Dinner is meat + veggies. This veggie spiraler is my new favorite toy for making faux-pasta meals. Hope this helps!

Agree. The 8” will be good when you break down heavy vegetables like squash/pumpkin. You’ll also need a good peeler, I recommend this. Hope this helps!

I've never used one of those peeling knives, I would recommend this, and maybe keep trying to use the knife you have until you're good at it.

Also, you seem to have a decent handful of chef knives, the Victorinox is cheap enough to buy just because you want to, but get a whetstone and a honing steel too, and keep everything good and sharp. I'm also pretty curious about the 3rd one down, what's the deal with that one?

The mandoline is the right answer, though I would encourage anyone to try to use a good chef's knife. Thin slices, then fan them out on a cutting board & take thin strips off the thin slices. For the quantity a home cook needs, this is probably fine & the knife skills one gains are invaluable. Oh, heck..... just by the cheap Benriner mandoline. They are great for the money.

Sold. Now I'm looking on amazon and I'm torn between a bunch of them. They're all around $20 or under for the best reviewed ones - all pretty positive too. Which one would y'all get?

iPerfect - http://amzn.com/B00I014XAE

Native Spring - http://amzn.com/B00GHA3S4C

All Time's Finest - http://amzn.com/B00JXLJFYO

Kitchen Supreme - http://amzn.com/B00J19AR7W

The Swissmar mandoline VicinSea mentioned I will also agree it's fantastic. I too have had mine for years and use it regularly. It will become one of your favorite kitchen tools because of it's many uses of making even cuts on things. Just be careful not to get your digits near the blade...unless you want your kitchen to look like a scene straight out of CSI. All unfortunate cooking accidents aside, on [Amazon] (http://www.amazon.com/Swissmar-Borner-V-1001-V-Slicer-Mandoline/dp/B0000632QE/ref=sr_1_1?ie=UTF8&qid=1343246278&sr=8-1&keywords=swissmar+mandoline) has a bunch of reviews on it, and you can compare to others to find one that best meets your needs/price range.

If you want to spend big bucks, you can invest in a metal mandoline like this one which is professional grade.

edit: spelling

Pie thoughts incoming... this got long!

Basic Apple Pie -- prep is so much easier with one of these thingies, which my Midwesterner husband laughs at and calls a "Yankee apple contraption"

2 pie crusts (I use Smitten Kitchen's all butter really flaky recipe)

6 apples, peeled, cored, and sliced

1 cup brown sugar

1/2 tsp cinnamon

a bit of nutmeg and clove to taste

pinch of salt

2 Tbsp thickener (cornstarch or flour)

2 Tbsp butter

optional: 2 Tbsp golden rum or applejack

1 egg yolk + 1 Tbsp water for egg wash

Preheat oven to 400.

Mix filling ingredients and place in bottom crust. Take butter and squish into small pieces, and dot among filling before putting on top crust. Weave lattice for top crust if desired. Brush with egg wash.

Put pie in oven, and immediately reduce temperature to 350. Bake 45-60 minutes, until crust is golden and filling is bubbling. Tent crust with foil if it starts to brown.

I've also had good luck with this Moosewood Scandinavian Berry Pie, which you might like for the tartness and blueberry-cherry combo. The crust puffs up very attractively in the oven.

Scandinavian Berry Pie

Filling

12 oz fresh or frozen cranberries

4 cups fresh or frozen blueberries (about 1 1/2 pounds)

1 tablespoon freshly grated orange peel

1/4 cup orange juice

1 1/2 cups sugar

1/3 cup cornstarch

Sour Cream Crust

2 1/2 cups unbleached white flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup butter

1 cup sour cream

1/4 cup flour for dusting the dough

Glaze

1 tablespoon heavy cream or milk

1 tablespoon sugar

Preheat oven to 375 degrees.

Combine all the filling ingredients in a large pot and continuously stir until the cranberries start to pop. Once the cranberries start to pop, watch it closely and continue to stir until it reaches your desired thickness. Remove from heat and set aside to cool.

Mix the flour, salt, and baking powder in a large mixing bowl. Cut the butter into the flour and then stir in the sour cream until a ball forms. Use 2/3 of the dough to make the pie crust. The remaining 1/3 of dough will be used for the lattice topping.

Pour the filling into the pie crust and roll out and cut the remaining dough into 6 large strips. Carefully lattice the strips on top of the pie folding the excess under the crust. Brush the lattice with the milk and sprinkle with the sugar.

Bake for 45 minutes, or until crust is golden and filling is bubbling.

Lastly, you might like this Bon Appetit cranberry-lime pie, which is sort of a Key lime pie but with cranberry as the primary color and flavor. It's a bit more work than a standard pie but SO gorgeous.

edit: forgot a couple tiny things!

challenge accepted
I want Jessica to make me a hat
1- 2 -3 - 4 - 5 6 - 7 -8 - 9 - 10 - 11 - 12 - 13 - 14 15 - 16 - 17 - 18 - 19 - 20 -21 - 22 - 23 - 24 - 25 - 26 - 27 - 28 - 28 - 29 - 30 - 31 - 32 -33 - 34 - 35 - 36 - 37 - 38 - 39 - 40 - 41 - 42 - 43 - 44 - 45 - 46 - 47 - 48 - 49 - 50 - 51 - 52 - 53 - 54 - 55 - 56 - 57 - 58 - 59 - 60 - 61 - 62 - 63 - 64 - 65 - 66 - 67 - 68 - 69 - 70 - 71- 72 - 73 - 74 - 75 - 76 - 77 - 78 - 79

i realize i got a bit carried away.. but it was an almost 2 hours well spent. i hope you have a great day!

I'd avoid adding the flesh of the citrus fruits entirely, and only use the zests. If you've got a microplane, zest away.

Otherwise, i'd recommend you buy a Kuhn Rikon Vegetable Peeler and use that to peel your fruit. They are carbon steel blades that are set pretty close together so they take a nice, thin, peel. They also need to be hand washed and dried to prevent rust on the blades.

But they're the best peelers ever. You'll wonder how you ever lived without it.

As a guy that like cooking and gadgets here are my suggestions:

• A mandolin (1 and 2 - extremely useful kitchen gadget. I recommend a V shaped blade over the straight blade, it just cuts better.)
  
  
• A knife sharpener (I use an electric one, but any multistage sharpener is a great gift.)
  
  
• Flat whisk (This is very useful for making any sauces, glazes and especially gravies.)
  
  
• Microplane grater (I got one of these and I have never gone back to my old box grater. They come in 2 shapes: long and narrow vs wide and short, I prefer the long and narrow. They come in 3 or 4 'coarseness' levels from zester up to extra-coarse. I would recommend zest for a first one.)
  
  
• Mini Ramekins (A set of these in the size range of 3 to 4 inches or 4 to 6 ounces has a variety of uses: creme brulee, warm cookie or brownie desserts, individual souffles. But what I use them most for is holding my measured spices together for when I cook. When I need to dump all my spices onto a heap of cooked meat, I can just dump them on instead of measuring them out one at a time directly onto the meat.)

I bought [this one] (https://www.amazon.com/dp/B00GRIR87M/ref=cm_sw_r_other_awd_CbExwbJVRR7XD) last year. Spiralizes perfectly :)


If you're looking for something a bit fancier.. This:

Lurch Super Spiralizer With 3 Extremely Sharp Adjustable Interchangeable Blades (1.5-5.5MM) -Tornado Blade, Spaghetti Blade And Thick Blade For Vegetables, Fruits And More, Includes Stainless Steel/Wood Corers With Recipe Book

https://www.amazon.com/dp/B00JPW237C/ref=cm_sw_r_other_awd_TfExwb0WJQZ0T

I'm thinking about purchasing this one next if my current one kicks the bucket. Plus. There's a good recipe book that comes with it.

I would get something like this https://www.amazon.com/Stainless-Parmesan-Vegetables-Spring-Chef/dp/B011B8M2GO/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1494150969&sr=1-2&keywords=4+sided+grater

A microplane grater will yield less and be a bit slower but probably easier to use with the garlic. https://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1494151017&sr=1-5&keywords=microplane+zester

Another good option would be a food processor with certain attachments

You definitely need the stand version if you want to spiralize harder vegetables like butternut squash. America's Test Kitchen did a review of the best spiralizers and they picked the Paderno World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer as the best. It's only $24 on Amazon

Kuhn Rikon makes a great peeler...I buy them in three packs and give them to people I care about.

http://www.amazon.com/gp/aw/d/B001BCFTWU?pc_redir=1408081880&robot_redir=1

Also, no matter how prepped up you think you are, someone's probably going to hit you with some last minute stuff. Be ready for that and good luck!

Spiral vegetable slicer. This thing is freaking awesome. I love noodles and pasta, and we use these "noodles" in paleo pad thai and pasta dishes. For the pasta, i just heat olive oil, throw in garlic and red pepper flakes to infuse it, toss in the noodles and cook through quickly...server meat and veggies and sauce over it or eat as is, the bomb! We also use it to shred all the cabbage, and will probaby use it to make sweet potato fries soon...stay tuned.

A spiralizer is your best bet if you want the best mix of efficiency, cost-savings, and ease of use/cleanup. This is the one I use. Check the reviews.

http://www.amazon.com/Spiralizer-Tri-Blade-Vegetable-Strongest--Replacement/dp/B00GRIR87M/ref=sr_1_1?ie=UTF8&qid=1414531331&sr=8-1&keywords=spiralizer

Apple corer and slicer for the win! Makes it go super fast! https://www.amazon.com/dp/B001DLTD1C/ref=cm_sw_r_cp_awdb_t1_LY23DbK3YXNDN

Your pie looks great!

If you would like to do this with other vegetables like Zucchini instead of Shirataki, I highly recommend a spiralizer. We finally got one of these after reading about it on the /r/keto forums and it's pretty remarkable how close to noodles many vegetables can be when spiralized.

I don't know what your budget is, but maybe a spiralizer -- super fun cooking. If your budget is smaller, there are these. I have one, and it works okay.

I have cast-iron pans because few things beat a steak seared on cast iron, and the thermal mass of my enameled cast-iron Dutch oven makes it great for long simmering.

A fileting or boning knife makes it much easier to...filet things, like fish. If I tried to clean a crappie with a chef's knife, it'd probably end up looking like I used a dull shovel.

I also actually own two apple peeler/corers (ones like this), because we pick lots of apples every year for pies and applesauce and apple butter, and hand-peeling so many would be a nightmare

The 3 piece shaker is more work to clean and has a smaller capacity than a 2 piece shaker. That hawthorne strainer looks useless. the spring on it is not nearly taught enough to filter out small pieces of ice or pulp. I don't use speed pourers at home and don't know why someone would want to.

Cocktail kingdom carries top of the line stuff. To start I'd get a 2 piece shaker from them, their hawthorne strainer, and then any julep and tea strainer will do. The oxo jigger is very nice for home users. I've also heard good things about "top shelf bar supply", and I believe their stuff is more affordable.

cocktail kingdom sells the best muddler, but you don't need that at the beginning.

You'll want a hand-held citrus juicer eventually. Something like this is the way to go, with as much metal as possible.

for garnishes you'll want a y-peeler, and for a y-peeler you want kuhn-rikon. 3 of those are still like 1/3 cheaper than brands that work way worse.

barspoons are nice but you can get by with a chopstick or just a regular old spoon.

> Sorry for late reply i work 12 hour shifts at a hospital and I got off of work at 9 P.M.
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> As for my noodle making i did it myself with this tool from amazon. Very effective and totally worth. http://www.amazon.com/Spiral-Slicer-Spiralizer-Complete-Bundle/dp/B00J19AR7W?ie=UTF8&ref_=cm_sw_r_apa_NEVsxbB6BDXP4

I must apologize to the rest of the commenters, as none of them could present an item as important, as amazing, as glorious, as...

THIS!

And if you need convincing on why everyone needs one, just read the customer reviews. :D

69

Not sure how good these deals are, but they're things I'd love as a vegan

Instapot for $90

Vegetable spiral slicer for $22

Cuisinart Food Processor for $180

Blendtec total blender classic for $400

* edit - it isn't amazon, but Fry's also has a 7/11 sale and has the Zojirushi Micom Rice Cooker & Warmer for $90 (after a promo code you get if you sign up on their website). I hear this is the best rice cooker out there.

A Microplane Zester is a great tool for just this purpose. It is pretty easy to clean and can be used for cheeses and zests. I use mine all the time.

I have this one and love it! It does spiraled noodles and straight noodles. It's easy to use and clean. Those are always my top priorities when looking for this kind of kitchen stuff.

I was paleo quite awhile before I went vegan, and actually it's the thing that really kicked off my healthy eating and helped me lose a ton of weight.


I think the biggest thing is get rid of all the processed, non-paleo foods in your house and find good replacements. I got a vegetable spiralizer and started using spaghetti squash as a pasta replacement, as I'm a huge pasta fiend. I still do this today!

Grab a paleo cookbook and make a large meal such as a bean-free pot of chili so you can eat that throughout the week.


Just a few tips and tricks from me, best of luck with that!!

You've clearly never used the hutzler 571 This beautiful product has done it all! From saving marriages, to allowing a disgraced ninja to restore his honor! Truly a miraculous product.

It's great to know the little replacements you can make to kind of make-up for the missing carbs. These aren't so much romantic as they are practical:

• Spiralized zucchini instead of pasta. If you sautee it in butter or olive oil, it's really just as good!
  
• Cauliflower: rice it! mash it! roast it! I've only been ketoing for 2 months, and I couldn't care less about rice and potatoes any more!
  
• Crisp, sliced veggies, like cukes and celery for dipping instead of crackers or chips. Or, you can get fancy and make crackers using cheese, or crisp up some pepperoni! I've also been known to eat guacamole with just a spoon ;-)
  
  The more you make full, satisfying meals without carbs, the more normal it will start to feel. It used to be Meat, Vegetable, Starch on our plates, and it felt weird to have a plate of Meat, Vegetable, Vegetable, or Meat, Meat, Vegetable or (my personal favorite) Meat, Cheese, Meat. But now, it's completely second nature!

It's a kitchen tool that lets you make spiral all the things! My favorites are broccoli, butternut squash and zucchini is my easy go to.

This is the one I have:
https://www.amazon.ca/gp/aw/d/B0007Y9WHQ/ref=mp_s_a_1_2?ie=UTF8&qid=1501551474&sr=8-2&pi=AC_SX236_SY340_FMwebp_QL65&keywords=spiralizers&dpPl=1&dpID=51ozEgFtqdL&ref=plSrch

My friend has a 20$ one from Wal-Mart that seems to be the exact same quality thus far too.

And this is the website I use for alot of my recipes if you're interested in trying it!
inspiralized.com

I use this one. Pricy and big for something that's effectively single purpose, but zucchini spaghetti is awesome. And healthy. And cheap.

Oh yeah, you asked me that awhile ago, damn I have been bad at keeping up with anything/anyone lately. I am super happy being done with trial and can hopefully start to function like a normal person soon!

I have the Veggetti. I like it, it's handheld and easy to use, although can be hard to clean if you don't do it immediately (although you can throw it in the dishwasher)! I didn't do much research into any options, but I would recommend this one.

Here's one I got for my daughter - sorry it's an as seen on TV product which I picked up at Wegmans for $12 - http://www.amazon.com/Veggetti-Spiral-Vegetable-Slicer-Veggie/dp/B00IIVRB3W

Turned out to work great. Not sure the average cook needs any of the fancy expensive once. Especially if you only do zucchini which is pretty soft. Maybe harder veg like carrots might need a better quality gadget.

I have been hearing so very much about that tool lately. I may need one.... That looks delicious.

Here is the one that some friends of mine have and love though.

I use lime zest but have not tried orange juice / zest. Microplane is awesome :) Not expensive! http://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8

My husband bought this OXO good grips 3-in-1 Avacado slicer for me before I was keto, but I just love it!

OXO Good Grips 3-in-1 Avocado Slicer

Yup spiralizer...

http://www.amazon.com/gp/aw/d/B0007Y9WHQ/ref=mp_s_a_1_3?qid=1458328303&sr=8-3&pi=SX200_QL40&keywords=paderno+spiralizer&dpPl=1&dpID=51ozEgFtqdL&ref=plSrch

Drain or Pat dry before using. My favorite way to cook them is to warm a tbsp of olive oil then add fresh minced garlic let heat for a min then toss in the zoodles for about 3 mins to warm through. You don't want to "cook" them they get limp and mushy.

After this you can use them in anything you'd typically use spaghetti for. I love alfedo sauce on them.

*edit sorry for unformatted link... Mobile

Adulting So Hard

Ok, going to suggest something outside the box but I couldn't cook without my mandolin slicer. I use it every day.

You will be able to make so many different things in a fraction of the time. I highly recommend a V shaped one. My life was not complete before I could perfectly slice tomatoes and hashbrowns and french fries in seconds.

Love it! I make ramen, pho, pasta, anything with it. Its nice to have a fully satisfying meal with no real hit to carbs or cals. Another things i use more for pasta is called the Vegetti. I use cucumbers and squash as a noodle substitute. Cooke on high in light olive oil in a pan and cook one side for 3-5 minutes or until slightly crisp and then flip like a pancake and do the other side. I usually add sauce at this point to heat it up. https://www.amazon.com/Veggetti-Spiral-Vegetable-Slicer-Veggie/dp/B00IIVRB3W?ie=UTF8&*Version*=1&*entries*=0

I found mine at the local hardware store, which has a great kitchen section, but if none of the businesses in your area carry them you can always order one from Amazon. I like the one with the suction cup base, because it's super versatile, but I know my older relatives swear by the one that clamps right onto the counter or tabletop.

I sorta did it by the seat of my pants but if I recall it went something like this:

• brown 1lb ground bison
  
  
• brown 1/2 onion and several cloves garlic in the same pan
  
  
• add 2 chopped bell peppers, 2 chopped eggplants, 2 c. sliced mushrooms and 2 large cans diced organic tomatoes.
  
  
• Add many spices - salt, pepper, chili flakes, thyme, marjoram, oregano, basil. Add a splash of vinegar and a pinch of stevia.
  
  Cover and simmer until the veggies are cooked to your liking. Stir it every so often. Serve over your favorite spaghetti alternative such as zucchini, spaghetti squash, or shirataki noodles

How about something to cut vegetables with? It'd promote healthy eating! :)

Or something to re-inflate those exercise balls and mats they already have?

Or maybe a workout book?

Hopefully one of those would work!

EDIT: Flipped the .com links for .ca ones!

Also, Target price matches Amazon. So you can save about $3.50.
http://www.amazon.com/Veggetti-Spiral-Vegetable-Slicer-Veggie/dp/B00IIVRB3W/ref=sr_1_1?ie=UTF8&qid=1426583186&sr=8-1&keywords=veggeti

I got this spiralizer from Amazon and it works great! http://www.amazon.com/gp/product/B00N1VN2CS/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

I could really use this peeler to seriously save my knuckle skins.

TIRAMISU PANNA COTTA is the best ever!

cheesecake all day everyday

TY for the contest!

As far as varieties for baking: I strongly prefer to use Macintosh or Braeburn for baking. They take to spices well, and bake beautifully. (For what it's worth, I've been baking apple pies for almost 20 years of my life, and am well-known amongst my friends/family/random ladies through my parents' church for making amazing pies). If you're going to bake a lot of pies or other baked goods that require thinly slicing lots of apples, get one of these. Sometimes softer apples don't work so well with the corer/peeler contraptions, but they will save you a LOT of time/effort when it comes to baking with apples. You'll also wind up with uniformly sliced apples, which means they will bake more evenly. Additional pie-baking tip: mix up the filling ingredients the night before you plan to bake the actual pie, and let the filling sit in the fridge overnight (in a separate bowl, do NOT put an unbaked pie in the fridge; it will turn the bottom crust to unappetizing sludge if you do so). This will give you a thicker syrup in the pie, and let the flavors mingle. Use freshly-grated nutmeg if you can.

-Pyrex dishes/bowls with plastic lids are really convenient for meal preps.

-[A butter dish ] (https://www.amazon.com/Miles-Kimball-Green-Depression-Butter/dp/B00G2G40S4%3FSubscriptionId%3DAKIAILSHYYTFIVPWUY6Q%26tag%3Dduckduckgo-ffab-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00G2G40S4) is always a good idea! Keeps butter spreadable and handy, right on the kitchen counter. Best to use salted butter, which keeps longer at room temp.

-A [Microplane ] (https://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8%3Fpsc%3D1%26SubscriptionId%3DAKIAILSHYYTFIVPWUY6Q%26tag%3Dduckduckgo-ffab-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00004S7V8) is a good tool for finely shredding parmesan and other hard cheeses, zesting citrus fruits and any other fine grating. Not the most practical gift for everyone but I've gotten a lot of use out of one.

-Order some coconut oil for her, or any other keto-approved oil so she starts off on the right track, with the right fats.


-I really like reusing bacon grease, which she can put through a coffee filter in a [ pour-over coffee maker, ] (https://www.amazon.com/Tanors-700443183734-Ceramic-Coffee-Dripper/dp/B00JNZ7VNW%3Fpsc%3D1%26SubscriptionId%3DAKIAILSHYYTFIVPWUY6Q%26tag%3Dduckduckgo-ffab-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00JNZ7VNW0 or rest a coffee filter in the mouth of a mason jar

http://www.amazon.com/Back-Basics-Apple-Potato-Peeler/dp/B0000DE2SS here, buy one and make a bunch of apple pies and apple butter. Then dress up like a granny from the 1940s and give your neighbors homemade apple pie and apple butter. Guarantee they will remember you and call the cops if anyone is robbing your house. Also the peeler is useful for making mashed potatoes, you can slide the corer out of the way and just get peeled potatoes. Not sure why you would want to do this though, the peel is the best part.

Any of these are probably good. I personally use this one: http://www.amazon.com/gp/aw/d/B013KAW5IQ/ref=mp_s_a_1_8?qid=1453733143&sr=8-8&pi=AC_SX220_SY330_QL65&keywords=zoodler&dpPl=1&dpID=41UVlXyV6HL&ref=plSrch
It's just small and easy to store and easy to clean and it's not at all hard to use. If you can find a place that ships internationally, then all you need is this little gadget and then you can noodle most veggies.

I made them, it's crazy easy. I invested in a good spiralizer last year and I LOVE it. So worth the cost and it's leagues better than the cheaper ones.

I try and follow a paleo diet. I still allow myself an indulgence of beer or treat every now and then, but mostly I follow it. I love to cook, and it has really forced me to cook more, which is nice. So far I am down almost 20lbs, and my stomach issues have dwindles (I use to get bloating + crampy after meals). One tip, try not to kill yourself following it to a T, gradually integrate into the diet. Also, get a spiralizer.

Right product, right place. I honestly like that stuff for what it is, but it isn't the right stuff for the job. If you don't have a microplane, seriously pick one up. It will help you make better food.

http://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8/ref=sr_1_1?ie=UTF8&qid=1426870728&sr=8-1&keywords=microplane

The one on cocktailkingdom.com is great.

I use the OXO peeler and the cocktail kingdom channel knife. The OXO peeler is comfy in the hand and the cocktail kingdom channel knife cuts nice and deep easily.

http://www.amazon.com/OXO-Good-Grips-Y-Peeler/dp/B00004OCIU/ref=sr_1_1?ie=UTF8&qid=1462837260&sr=8-1&keywords=oxo+good+grips+black+peeler

http://www.cocktailkingdom.com/channel-knife

Seriously! You must try this-

http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=sr_1_1?ie=UTF8&qid=1371068095&sr=8-1&keywords=spiral+slicer

It works great with sweet potato, zuchini, and turnup (at least those are what I've tried so far!)

Also makes carrot and cucumber look badass for a salad ;)

Getting a y shaped peeler can really be useful for a lefty. Some of my guys at work who were lefties kept nicking themselves with the normal peeler so I bought them one like this https://www.amazon.com/gp/aw/d/B00004OCIU/ref=mp_s_a_1_3?ie=UTF8&qid=1527264331&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=y+peeler&dpPl=1&dpID=41PPOI-cXuL&ref=plSrch worked like a charm!

I bought a Vegetti Spiral Vegetable Slicer (it's like 1/3 the cost of a spiralizer, and takes up 1/8th the space). I use this wonderful device almost every day. It really helps fulfill that pasta craving, and you can experiment with fun sauces to put on the noodles. You can make a quick lunch by sautéing some meat and veggies, toss the noodles in and you're done.

My advice (especially for soupy recipes like the chicken noodle soup), is to put the noodles in just before you serve. They will stay firm that way. Otherwise the noodles will continually cook down and get more mushy.

Also, make sure you cut the noodles to a manageable size. Otherwise it will just make one giant, 10' long noodle... which is weird and annoying.

for the pasta salad? no we just ate it raw but it turns into almost a slaw and mixed with cherry tomatoes, carrots, broccoli, peppers, onion, cubed cheese and pepperoni if you want. Then you just dump some Italian dressing over it or w/e you like and it's great as a side dish. We make it with master noodles all the time in the summer but if we use zucchini instead of pasta its way healthier.

this is a similar recipe http://inspiralized.com/italian-zucchini-pasta-salad/

this is the spiralizer we have but they have tons of different ones.
https://www.amazon.com/Tri-Blade-Vegetable-Strongest-Heaviest-Spaghetti-Gluten-Free/dp/B00GRIR87M

Here are some ideas:

• Shun Nakiri knife?
  
  
• Microplane grate. This is what I use for finely mincing ginger and zesting citrus
  
  
• Spice dabba, indispensable for keeping whole (i.e., unground) spices in a compact form factor.
  
  
• Silpat baking mat, great for converting any baking pans into a nonstick version. I've used it to roast vegetables, bake cookies and even macarons.
  
  
• Mandoline, self-explanatory. Great for making uniform slices or strips of vegetables for gratins or casseroles. I made the ratatouille in Pixar's Ratatouille with this!
  
  
• Combination pressure-cooker/steamer/rice cooker/slow cooker. This is an electric pressure cooker that has the advantage of not requiring the same amount of babysitting as a typical stovetop pressure cooker. If your GF cooks with a lot of beans and lentils, then pressure cooking is something she'll appreciate.
  
  
• Plenty by Ottolenghi features highly inventive vegetarian cooking using a wide assortment of vegetables. The book has a middle eastern emphasis, but still contains recipes from all over the globe. My favorite is the Soba noodles with mango and eggplant.

I'm an obsessive cook - always pottering in the kitchen, gadgets can be good and bad.

Best kitchen item ever invented is a microplane.... THIS awesome thing can grate garlic, chocolate, cheese - pretty much anything.. oh and it zests too.

$4

$3 ebook!

$2 woo banana slicer!!

and awesome contest idea :D THANKYOU!!!

For something different and fun, try zucchini and a spiralizer. I use this simple one; it's like sharpening a pencil:
https://www.amazon.com/Veggetti-Spiral-Vegetable-Slicer-Veggie/dp/B00IIVRB3W/ref=sr_1_12?s=kitchen&ie=UTF8&qid=1512000697&sr=1-12&keywords=spiralizer

It goes great with stir fry.

Same thing as This and This. It's popular with both Keto and Paleo. The Paderno seems to be the one people like best.

I received a spiralizer for Christmas, and I've already started adding more vegetables to my diet. The most significant thing is that anything you might be tempted to use pasta for--spaghetti, ramen, etc.--can be subbed out for a spiralized vegetable.
Zucchini noodle spaghetti is delicious, for example--and fast. It takes about a minute to spiralize a zucchini, and only about 3-4 minutes to sautee the noodles. Add a sauce of your choice, a protein if you so desire, and you've cut the carbs from pasta night.
The parsnip hash I made was a little sweet for my tastes, but I might go half and half with potatoes in the future, and my boyfriend and I are looking forward to using it for things like sweet potato fries and additional pastas. Can't recommend it enough for adding some versatility to vegetable dishes.

Possibly the most related and hilarious set of amazon reviews ever. Scroll down and read the reviews if you have a few minutes. Pretty fuckin' funny.

I never saw that one!! LOL!!

The other good one is the banana slicer https://smile.amazon.com/Hutzler-3571-571-Banana-Slicer/dp/B0047E0EII?keywords=banana+slicer&qid=1539125106&sr=8-5&ref=sr_1_5

Gives me the giggles every time, guaranteed

Hey OP i think you may have made a mistake in your title i get from your edit that you don't want advice on beans but in english legumes refers to beans and pulses where in french legumes means vegetables.

sorry i don't really have any advice on prepping vegetables. a worth having tool that i use often is a spiralizer, i use it to make spaghetti out of zucchini it is very quick and makes healthy delicious noodles.

[This] (http://www.amazon.com/Hutzler-571-Banana-Slicer/dp/B0047E0EII) is a classic, but the hilarious reviews are just amazing.

Flintstones

I don't care to have a ton of random appliances or large utensils in the kitchen so I went with a julienne peeler to save space. It might take a little bit more time than a spiralizer, but it's a cinch to clean and takes up minimal drawer space. Plus it's cheaper. I'm happy with it! However it doesn't work well on oddly shaped hard veggies (like rutabaga).

http://www.amazon.com/Precision-Kitchenware-Stainless-Julienne-Vegetable/dp/B00FF75XG4

Just get a knife sharpener. The 5-10 dollar ones from Amazon. Don't bother with a honing rod - just use the sharpener once every week or so. It will not work with serrated knives though.

Get a proper peeler like this one. Or this one

Sharpen your peeling knife on the sharpener and you should be fine. Use it to hand cut small things or for delicate work like peeling shallots. But do not use it as a vegetable peeler.

I like pie. I make a lot of pie. I have an apple peeler-corer thing that I use all the time to make the best pies and a few other things that call for sliced fruit. (pear chutney) It really speeds it up, particularly since the kids really like doing that part.

I did a protein shake with milk, because it tasted better. The milk itself has more than enough carbs to get you going. Some people do a small Gatorade. (By small i mean TINY like 12 ounces). But, you really need to limit it to workouts. Since I did the protein modified fast while weightlifting, I was not allowed to do cardio. Cardio works against muscle building.

I had no problems staying in keto while weightlifting. But, people have different body types, and results will always vary. I was weightlifting and dieting to lose the 30 pounds I gained in college eating nothing but fast food. I should also mention,. since my bf kept me company, he helped keep me motivated.

http://www.amazon.com/OXO-Good-Grips-Julienne-Peeler/dp/B0000CCY1S/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1325278498&sr=1-2

This is my favorite tool for making zucchini noodles, or anything that needs the shredded look. Otherwise it takes way too long to cut the zucchini into noodle like pieces.

kuhn rikon peeler? theyre cheap but it will definitely be appreciated

https://www.amazon.co.uk/Kuhn-Rikon-Original-Peeler-Multi-Colour/dp/B001BCFTWU/ref=sr_1_1?ie=UTF8&qid=1485647472&sr=8-1&keywords=kuhn+rikon+peeler

I've just discovered zoodles and it's been life-altering.

Zucchini noodles are a super-tasty substitute for pasta. You can get a spiralizer like the one I have link or use a julienne peeler. With the spiralizer basically you cut off the ends of a zucchini, plug it into the machine and turn the handle and in like 30sec you have zucchini noodles!

I put them in a skillet, toss with salt and about 1tsp olive oil per zucchini, cook on maybe a little above medium with some garlic till soft, then add a little parmesan cheese. Delicious, filling, comes out around 141cal per zucchini. Mmm.

Obviously you can cook them with spaghetti sauce, etc. I'm excited to try a pesto recipe I found recently!

This is the peeler. I have one, it's awesome. The pampered chef one is really nice, fyi for anyone who wants to get one.

Spiralizers are great for this if you're making it regularly or for a large group of people. I have one of these which is awesome.

Get one of these and you'll be going out of your way to zest things. Maybe drop a hint to someone that it's what you want as a holiday gift.

Alton Brown has a recipe for a sardine sandwich that uses sardines mixed with lemon zest spread along with avocado over toasted bread that's just incredible. Again, once you have the ability to easily zest lemons, oranges and limes, it really expands the flavors you can bring to your cooking.

I got married last summer and here are a few inexpensive items I would have loved to receive:

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I have this Spiral Slicer
It's amazing for making veggie noodles AND curly fries. It's also nice if you like apples and pears in your salads.

As an alternative when you're just not feeling the sauerkraut vibe (which is always for me...) the Vegetti works as advertised--we just grab a couple of zucchini and make up veggie pasta. Great because it really lets the flavor of the sauce come through. Great as an alternative to our normal spaghetti squash.

agree with anbeav, stick to meals of solid food.
i've been experimenting with keto "pastas".. been digging pesto zoodles with chicken lately. i tried shirataki noodles, but the texture is kind of weird and theyre pretty expensive. i bought this and it works pretty well:

I don't think it would work very well. At best, it would waste a lot of squash. I've got one of these and am quite happy with it for making squash noodles.

We have a plastic version called the Kuhn Rikon.

http://www.amazon.com/Kuhn-Rikon-Original-Peeler-Yellow/dp/B001BCFTWU/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1398820000&sr=1-3&keywords=vegetable+peeler

We've had the same peeler for 20 years and it is still about as sharp as they day we bought it. And I concur with all the reviews as well as on the OPs video, these are fantastic peelers that definitely do the job very well.

Actually, we have two of them but the one we originally bought it still going strong that we've never used the second one we bought just in case the first one broke. The trick is to rinse them in fresh water and dry, never put them in the dishwasher or for that matter in with any other dishes. Rinse, dry, put it away, and it'll stay sharp a long time.

I peel then quarter and core. Stovetop with a bit of water, stirring occasionally. I just sort of hand mash as I'm stirring because my family likes a few larger apple chuncks in it so long as they're soft. Just before canning add sugar and cinnamon to taste (you don't need a lot of sugar). Also tried adding raisins last year at my SO's request and they were a great addition!

I use one of these for peeling.

I bough this little sturdy handheld one: https://www.amazon.com/gp/product/B00L0R9R38/ I definitely use this every week for food prep. Bought it a month ago.

I does requires one to crank it the veggies and that can be tiresome, but it does accept zucchini and cucumbers. I wanted badly, but could not convince husband, to buy the nicer hand crank ones (much less the electric fancy kind).

Absolutely! I just made one for the house the other day with Gala apples, and you're now making me want another one. Nice lattice work!

BTW, if you don't all ready have one, an apple lathe like this one is really helpful. Go from ingredients to oven in 15 minutes or less.

I got this one when it was on sale for $16 and am pretty happy. Don't know if it's worth its current price of $30, though.

the two i use the most are yoshihiro gyoto and a shun petty. edge retention and sharpnes are fantastic.

i actually do have a few paring knives - those, that i never use because my wife uses those and doesnt let me sharpen them, im just happy she is ok with the petty and the her short santoku being sharp (the other two knives she uses)

i need want a 3-4" paring actually in carbon steel, just cant decide on a brand and metal. with my limited experience i found white steel being quite chippy and think maybe AS wouldnt be as much. for general peeling tasks i just use a $3 peeler like those.

> Amazon reviews are way way better than Lazada

Then there's this. But I definitely agree that the should be more filters.

I love zucchini noodles.

If anyone wants to try vegetable noodles (generally served raw with sauce), you can pick up a decent handheld spiralizer for $10-15 USD on Amazon. I have this one which is on sale for $14 right now and I get some good use out of it.

I ALWAYS cut myself when peeling potatoes and other foods. Peelers have just hated me my whole life for some reason :( I have one shaped like this. Makes it way harder to cut myself.

Let's do it in the kitchen.

I've been trying to eat healthy with my SO and so I have been looking into juicing, this juicer has pretty good reviews, but a little pricey.

Thanks for the contest :)

For me, sous vide veggies have made gluten free pasta infinitely more appealing. Using a spiralizer I can make spaghetti out of almost any vegetable I want. Cooking these noodles using sous vide helps me control the final texture and flavor of the pasta without having to worry about overcooking. Essentially, I can warm up the vegetable pasta without worrying it releasing so much water into my sauce that I now have a soup.

I think the issue with this as a BIFL item is that there isn't going to be a great way to keep the blades sharp. The one thing you need to ask yourself is "Do I need 3-4 different sizes of noodles?". The answer will help you narrow it down.

There really are only 4 styles stand, [cone] (http://smile.amazon.com/Brieftons-NextGen-Spiralizer-Vegetable-Spaghetti/dp/B00PQKB2NI/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1426620307&sr=1-7&keywords=spiralizer), container - similar to one I bought
and scraper, including madolines and within those 4 styles there are 100s of manufacturers making the same product.

I just ordered one from amazon. $11 and it will be deliveref tommorow. Im excited!

Spiral Slicer Spiralizer Complete Bundle - Best Vegetable Spiralizer and Cutter - Zucchini Pasta Noodle Spaghetti Maker https://www.amazon.com/dp/B00J19AR7W/ref=cm_sw_r_cp_api_i_73A1CbCSMP3KC

Depending on the level of pickiness, you could make a large pasta casserole, batch of potatoes, or rice pilaf and your spouse could have some with each meal. Of course, then it's there to tempt you when you're trying to avoid it. Maybe you could convince your spouse to look at vegetable recipes and collect some that are acceptable to him/her. It's so hard to cook for people with different requirements, isn't it?

Lately I've been hearing gook things about this: http://www.amazon.com/kitchen-dining/dp/B0026RMEK4

You can use it to make "noodles" out of things like zucchini and carrots. With a good sauce you might be able to convince your partner to try some.

Them Banana Slicers! but I would love to be gifted this Fancy Little Item that is on my wishlist.

I got the Paderno: http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ

It's a little hard to clean (my guess is that they all are), but it works like a charm. It was also rated #1 by America's Test Kitchen: http://www.cooksillustrated.com/equipment_reviews/1540-spiral-slicers-spiralizers

This thing will revolutionize potato peeling. source, have and older model one, used it for potatoes, will never not make real mashed potatoes ever again. Also, i make an inordinate amount of apple pie in the fall, so it works equally well for its intended purpose.

​

p.s. you can move the corer part out of the way on mine and just peel. this one appears to be movable as well. best money i ever invested in a kitchen gadget.

The Hutzler 571 Banana Slicer was still the best $2.43 I ever spent /s . Now if only Hutzler came out with a banana slicer cleaning brush to save time cleaning those individual slots.

cheaper version with better ratings

People really seem to love it

Welcome to the future.The reviews on this look great!

I tried them for the first time yesterday too! I just got [this] (http://www.amazon.com/GEFU-13460-Spirelli-Spiral-Slicer/dp/B0026RMEK4) and I highly recommend it! I made Pad Thai. Delicious!

I use this one: https://www.amazon.com/Veggetti-Spiral-Vegetable-Slicer-Veggie/dp/B00IIVRB3W

It works extremely well for squash and zucchini. It was $6 at TJ Maxx but they have them at Amazon, Target, pretty much anywhere!

This banana slicer has always been my favorite.

Also here is a link to 5 of the Funniest Amazon Product Reviews

Also this barrel of lube

I've heard great things about http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=sr_1_1?ie=UTF8&qid=1375330057&sr=8-1&keywords=spirooli and its cheaper. I just use a cheap Hand held peeler.