cooking 101

That is exactly how I feel about cooking.  People tell me everyday that they can't cook.  Now maybe they can't go in the kitchen and whip up a gourmet meal.  However, I am totally convinced that everyone is capable of basic food preparation.  It's just a matter of learning a few basics and going from there.

The secret to cooking delicious foods is simply being prepared.  This means having a reasonable assortment of cookware and cooking implements.  It means having a selection of stock ingredients and seasonings.  It means doing grocery shopping regularly — every 7-10 days.

Once these things are in place, you have the means to make yummy things to eat — whether it is a full meal or a snack.

Most people I know already have pots and pans and various spatulas and spoons and a few kitchen knives.  If you are just starting out, I recommend a quick trip to your favorite warehouse club or discount department store to pick up a few things.

No, you don't need everything at once.  In fact, you can cook a lot of things with little more than the basics.  Here's what I consider to be the essentials:

• non-stick skillets — These are often sold in sets of 2-3.  A small one is great for making omelets.  They are great for sauteing vegetables and making sauces.
• saucepans — If you cook for yourself or just one or two others, a small and a medium saucepan will hold you for a while.  If you want to make big pots of soup or chili, you will need to invest in a larger stock pot.
• cooking implements — Most department stores carry these.  Usually for under $20 you can find an assortment that will include large serving and stirring spoons, a spatula, assorted other gadgets such as a can opener or perhaps a garlic press.  I also like wooden spoons for stirring and sauteing and you can usually find an inexpensive set of 3-5 of them packaged together.  If you love mashed potatoes, also pick up a potato masher.  Don't forget an inexpensive set of measuring cups and spoons.
• knives — Yes, I admit, I love a good kitchen knife and would spend a fortune on them if I had them but for basic cooking, there are inexpensive ones that do the job just fine.  You can buy a set but if you are on a budget, you really don't need more than 3 to start with: a small paring knife, a chef's knife and a serrated bread knife.  I have lots of knives but I can do everything I need to do in the kitchen with these three.
• baking set — Sets vary but they always include a baking sheet.  Sometimes you will find a pizza pan, cake rounds or muffin tins.  Shop around a bit and you will find the set that works best for you.

There are a few ingredients that are always in my pantry.  This is something that will evolve with your cooking style.  Here are the things I wouldn't be without:

• rice and pasta — These will keep for a while so I always have an assortment of rices and pastas.  I prefer sticky rices so I have jasmine, basmati and Arborio (risotto) rice at all times.  Pasta is always a quick fix so I keep a selection of various shapes and sizes of pastas.  You don't need more than one type but it is fun to choose.
• soup stock or base — There are lots of good brands of soup stock out in various sizes.  I always have plenty of chicken stock on hand and usually some beef stock.  There are also some vegetarian stocks.  I love soups and sauces and keeping a regular supply of stock in the cabinet lets me make them easily on a moments notice.
• condiments — Easy ways to add a flavor boost.  Mayonnaise for easy dips and creamy sauces.  Country Dijon mustard — a great way to add extra flavor to sauces and marinades.  Worcestershire sauce — another easy flavor boost.  Olive oil and a few good vinegars such a rice wine vinegar and cider vinegar for easy marinades.  (See the "marinades made easy" faerie note).
• seasonings — One advantage of using faerie's finest seasoning blends is that they are complete.  Each blend contains salt and pepper and seasonings for a specific food such as chicken or pork or a specific cuisine such as Cajun or Italian.  In addition to the blends, there are two seasonings that I use so often they don't even make it back to the cabinet: faerie dust and garlic salt.  The faerie dust is delicious on everything.  From seafood to veggies to steaks, it is an easy way to add great flavor.  Many people use the garlic salt in place of regular salt for all their cooking.  It is an easy way to add the delicious taste of garlic without any fuss or bother.
• canned or frozen meats — A selection of canned and quick thaw meats lets you easily prepare a meal without a lot of preparation time.  If you like pasta with clam sauce, keep a couple cans of clams in your pantry.  Canned crab gives you an easy way to fix easy crab imperial.  Frozen shrimp, cooked or uncooked, is handy to have in the freezer.  It thaws under running water in about 10 minutes and can be sauteed and served over rice or pasta with your favorite sauce.  Boneless skinless chicken thighs are also good to keep in the freezer.  It takes about 20 minutes in cold water to thaw enough to marinate.

This seems so simple and it is.  Simply stop in your favorite supermarket once a week or so and pick up fresh fruits and veggies, bread, eggs and your favorite meats.  There are a few things that I pick up every week knowing that with these fresh ingredients, I can create easy meals.

• potatoes — Along with rice and pasta, potatoes are a staple.  I buy giant russet potatoes for a quick microwave meal.  I like red potatoes for most everything else.  You can simply boil and season them or when they are nearly done, drain all the water and brown in some olive oil for easy home fries.  Although I love Yukon golds for mashed potatoes, I also use red potatoes for mashing, usually leaving the skin on.
• onions and peppers — I love to saute diced or slivered onions and peppers.  I always have onions and red peppers in my vegetable crisper.  I also love the yellow and orange peppers but these are much more expensive so are not a regular purchase.
• carrots and celery — If you love sauces or soups, carrots and celery are great ways to add flavor.  Keep them in a sealed plastic bag and they will keep for quite a few weeks in your crisper.
• your favorite veggies — I love green beans, asparagus and broccoli.  Corn when it is in season is also a favorite.  Most veggies are easy to steam or saute and many are also delicious raw.
• eggs — In the last couple of decades, eggs have gotten a lot of bad press but as part of a balanced diet, eggs are a delicious source of protein.  Omelets are a quick and easy meal with endless variation.  Add some sauteed veggies, maybe some leftover meat, a dash of garlic salt or your favorite seasoning blend and you have a flavorful main dish.