Find out Your Kitchen Personality

What sort of cook are you? Do you choose to get up early to prep the evening meal? Are you basically as well crazed to even feel about dinner till immediately after perform? Or are you 1 of those who are able to come across a balance in in between?

These are some of the queries I ask in "Kitchen Life," my new book in which I quiz readers to aid them decide what sort of cooks they are. I've developed recipes and approaches that go along with an individual's cooking and kitchen management style.

The quiz results show me that lack of time is the greatest barrier in the kitchen. The perfect tools, even though, can aid with that.

Among my top rated 5 time-saving kitchen essentials is a vacuum-packaging appliance. My favorite is made by FoodSaver. Regardless of whether you are attempting to preserve meals you've ready in advance or keep the fresh-cooked flavors and textures of leftovers, this appliance is an convenient way to get a great deal more out of your time in the kitchen.

As you program your meals, you can save a lot of time if you look for recipes that allow you to use your leftovers. I call these recipes "kitchen workhorses" because 1 batch can yield various distinct meals.

When preparing a recipe to eat now and use later, the crucial is vacuum-sealing the leftovers to keep freshness and stop freezer burn. Take my Chili Shepherd's Pie with Buttermilk Potato Topping, for example. I begin with my Kitchen Workhorse Chunky Beef Chili. The chili is wonderful as a stand-alone, but it's also a crucial 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 1 meal, a number of.

CHILI SHEPHERD'S PIE WITH BUTTERMILK POTATO TOPPING

(Tends to make 4 servings)

two pounds Yukon Gold

potatoes, peeled and cut into 1-inch chunks

two tablespoons unsalted butter

1/two cup buttermilk, preferably at space temperature

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

1 1/two cups fresh or thawed frozen corn kernels

1/three cup (about two 1/two 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.

Place potatoes in a medium saucepan and add adequate cold, lightly salted water to cover them by 1 inch. Bring to a boil more than high heat. Cut down 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 top rated 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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