Find out Your Kitchen Personality

What kind of cook are you? Do you choose to get up early to prep the evening meal? Are you simply also crazed to even assume about dinner till just after perform? Or are you one of those who are able to acquire a balance in among?

These are some of the concerns I ask in "Kitchen Life," my new book in which I quiz readers to assist them ascertain what kind of cooks they are. I've created recipes and methods that go along with an individual's cooking and kitchen management style.

The quiz results show me that lack of time is the most significant barrier in the kitchen. The correct tools, even though, can assist with that.

Among my leading 5 time-saving kitchen essentials is a vacuum-packaging appliance. My preferred is made by FoodSaver. Whether you're trying to preserve meals you've prepared in advance or preserve the fresh-cooked flavors and textures of leftovers, this appliance is an quick way to get much more out of your time in the kitchen.

As you plan your meals, you can save a lot of time if you appear for recipes that enable you to use your leftovers. I call these recipes "kitchen workhorses" mainly because one batch can yield various diverse meals.

When preparing a recipe to eat now and use later, the key is vacuum-sealing the leftovers to preserve freshness and avoid freezer burn. Take my Chili Shepherd's Pie with Buttermilk Potato Topping, for example. I start off with my Kitchen Workhorse Chunky Beef Chili. The chili is fantastic as a stand-alone, but it is also a key ingredient in various spin-off recipes.

Then, I vacuum-package the added chili with my FoodSaver appliance and freeze the remainder in controlled sizes to use later for other recipes, like my tasty Soft Beef Tacos or Chili and Macaroni Casserole. Voila! From one meal, a great deal of.

CHILI SHEPHERD'S PIE WITH BUTTERMILK POTATO TOPPING

(Tends to make 4 servings)

2 pounds Yukon Gold

potatoes, peeled and cut into 1-inch chunks

2 tablespoons unsalted butter

1/2 cup buttermilk, preferably at room temperature

1 quart Kitchen Workhorse Chunky Beef Chili (discovered on page 150 of "Kitchen Life"), heated

1 1/2 cups fresh or thawed frozen corn kernels

1/three cup (about 2 1/2 ounces) shredded sharp cheddar cheese

Position a rack in the center of the oven and preheat the oven to 400 degrees. Lightly oil an 8-inch square baking dish.

Spot potatoes in a medium saucepan and add adequate cold, lightly salted water to cover them by 1 inch. Bring to a boil over high heat. Lessen heat to medium and cook potatoes till tender, about 20 minutes.

Drain potatoes and transfer to a bowl. Add the butter. Mash potatoes with a masher or an electric mixer on low, gradually adding the buttermilk. Season with salt and pepper.

Mix the chili and corn in the baking dish. Spread the potatoes on leading of the chili and sprinkle with the cheddar. Bake till the cheddar melts and the topping is tinged with brown, 15 minutes to 20 minutes. Serve hot.

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