A Place for Everything: Kitchen Organization

Life in the military is a constant revolving door of people coming and going.  You meet people, make friends, say goodbye and the cycle starts over again.  In many ways, the friends you meet in the military are like the friends you had in high school.  You have your Upper and Lower classmates.  You have your Jocks, Thespians, Band Geeks, and Outcasts.  You have your cliques.  Sometimes you share classes with these individuals and sometimes you may see each other at the same party Saturday night or stop to have an actual conversation with them while studying at the local coffee shop Sunday afternoon.  Then one of you graduates, moves on, and the cycle continues

Thanks to the world of social media, you look back on these individuals from time to time and realize that you may have had more in common than you thought.  Introducing Jennifer.  Jennifer, who has an uncanny resembelence to Jennifer Garner, is former military now military spouse, SAHM of three beautiful girls, and married to a dashing young doctor who has flawless Ken Doll hair.  She and I met in 2008 while we were stationed in Hawaii.  She was a senior to my freshman status since her husband was one of my husband's bosses.  We met while she was pregnant with her third daughter and my husband and I were still enjoying life as DINKs (dual income no kids).  While we were tied to the same social circle, we never really ventured outside of that.

Of course, knowing what I do know, that's an absolute shame.

Jennifer started a blog, Organized Ohana which combines so many of my passions it's scary.  Organization, Interior Design, Cooking, Raising Kiddos, ect.  We also apparently have ESP because the other day while I was scheduling to write a post on Kitchen Organization, she actually did write a post on Kitchen Organization.  She even mentions a kids' drawer in a later post which I've been using for my son since he could crawl.  I promise, I'm not stealing her ideas or topics even if her ideas are certainly steal worthy.  She presents some great tips so while I will dabble in some organization techniques from time to time, be sure to bookmark her blog because she has some really awesome ideas that will make your home function much more smoothly.

E3's Kitchen Organization

Everyone dreams of having a kitchen that well  stocked, functional, and perfectly organized. Challenges come into play when you have little or no pantry, odd size packaging, and an explosion of condiments and spices that overwhelm your fridge.  Here are three areas that were taking over my kitchen and my sanity.  

Pantry

Problem: Narrow but deep pantry, odd packaging sizes, random pre-packaged snacks, and inability to determine when you are almost out of rice.

Solution:  A designated area for similar goods, Clear, Stackable Air Tight Containers and a small plastic bin.

Top to Bottom 1st Shelf Breakfast, 2nd Grains and Random Snacks, 3rd Canned Goods, Pasta Sauce, and Extra Stock.
Drawer full of Baking Supplies, Basket holds freezer, sandwich, and trash bags, Bottom Shelf extra dog food and treats

To counter the deep and unused space on the top shelf, I pulled our every day breakfast items up front, and placed minimally used, extra stock, and large items in the back.  Since most of the packaging is clear, I can easily see what's behind.

The 2nd shelf contains 2 sizes of clear air tight containers that I purchased at IKEA for around 2euro each.  Things like pasta and grains are taken out of their store bought package (and then recycled) and placed in the appropriate size.  I cut the instructions off the package and tape it to the outside of the container with thick packaging tape.  This saves a step for when I need to just replenish items.  

For dried beans and lentils that I don't use often enough for their own container, I simply place multiple bags in one container.  I can still see what's inside, and since the containers stack easily, I don't sacrifice space due to odd shaped, semi empty bags and they stay fresher longer.  

For those random pre packaged snack foods that are a necessity in every child's life, I immediately remove them from the larger packaging (and then recycle) and put them in a small Rubbermaid bin.  I can still easily tell what's in there and I don't find random fruit snacks or peanut butter cracker packages mixed up with the canned goods.  I also place minimally purchased items like Ramen noodles, Taco Shells, and boxed mac and cheese stacked nicely behind the bin.

While my flour, sugar, and brown sugar are stored in nice airtight containers on the counter, when I feel like baking cupcakes, I can easily find my extra ingredients such as baking soda, shortening, canola oil, and sprinkles in one nice tidy location (fyi, drawers are an awesome organization technique).

Refrigerator

Problem: An explosion of condiments, odd sized packaging, and leftovers that have been left over for too long.

Solution: White plastic bins of different sizes, a place for everything, and clear containers.

      

 

Since my husband and I love to cook we have a massive amount of condiments, sauces, and spices.  We tried to stuff as much as we can in the door which resulted in our flimsy door shelfs breaking and condiments crashing to the ground.  After seeing this post, I went to IKEA purchased 5 white plastic bins found in the kitchen section and divided it into the following categories:

Condiments (and another for Salad Dressing)

Small random spices

Pickles and Olives

Yogurt and/or Apple Sauce Cups

Leftovers go into clear containers so that they are visible.  Cheese and lunch meat go into the small drawer below the milk and produce goes into the produce drawers. 

 Produce that does not need to be refrigerated however is nicely displayed on this Pampered Chef 3 Tiered Tower (or into a bowl if I need to use said tower).  

Kids' Bowls and Plates

Problem:  Random assortment of character induced, uneven, unsightly children's dishes over crowding your nice stack-able wedding registry dishes.

Solution: Kid's Drawer at reachable level.

Since my son is 2, I keep his cups in a separate cabinet with our to-go mugs and his cutlery in our cutlery drawer (the latter not because of accidental self inflicting wounds but because apparently it is a lot of fun to scatter them all over the kitchen floor).  Keeping his plates in reach allows him to be a big helper at meal time and when unloading the dishwasher but also teaches him colors, shapes, and sizes.  Another bonus, I'm instilling at a very young age, a place for everything and everything in it's place.

Slow Cooked Chicken Tikka Masala

I FINALLY found it!  After receiving requests for Chicken Tikka Masala after my Weeknight Indian Post, I have been searching and experimenting with a multitude of recipes found in Internet land.  I can now share with you this fabulous creation for Chicken Tikka Masala made in the crock pot and as delicious as you would find in any British pub.

Wait...what?  Yes, turns out that I have fallen into the trap of stereotyping ethnic cuisine.  Chicken Tikka Masala which I admittedly think of when I'm craving Indian, is not exactly a local Indian dish but more of a British spin on an Indian dish.  The origins are sketchy with belief that a cream sauce was thrown into a Chicken Tikka dish to tone down the spice in to cater towards the British pallet..  Some fun reading (and references) for those that are interested can be found here, here, and here.

Enough history, back to the food.  I was ecstatic to find a recipe in January's issue of Real Simple Magazine for their version of Slow Cooked Chicken Tikka Masala.  I was all set to make this fab looking dish when I realized the recipe looked like it was lacking quite a few ingredients.  There are cases where less is more but honestly, I was tired of having sub par or not just right Indianish leftovers. So, I did a google search and the first two links I clicked on were  1. Tasty Kitchen's recipe and 2. a link to Tasty Kitchen's recipe.  Decided to use my "gut" instinct.  Results, just like the pictures themselves, this dish was AMAZING!

It takes a little more prep than some of your standard slow cooked recipes but the results are worth the extra time.  I prepped it during my son's nap, cooked on low for 3 hours and on high for 1 instead of the recommended low on 5.  I served it with the cucumber relish in Real Simple's recipe which was a perfect companion to this rich and creamy dish.

So whether it's British fare or Indian cuisine, this meal will certainly satisfy your craving.

Tasty Kitchen's Slow Cooked Chicken Tikka Masala

For the Chicken

9 whole, Boneless, Skinless Chicken Thighs

1 TBSP Ground Coriander

1 TBSP Ground Cumin

1 tsp Kosher Salt

1 cup Yogurt

4 TBSP Butter

1 whole Jalapeno Pepper, Stem Removed, Pepper Pierced Several Times with a Sharp Knife

For the Sauce

4 TBSP Butter

1 Whole Large Onion, Peeled and Diced

6 Cloves Garlic

1 TBSP Kosher Salt

3 TBSP Garam Masala

1 piece Fresh Ginger, 2-3 inches, Peeled and Grated

4 Cups Crushed Tomatoes

1 TBSP Raw Sugar

2 TSP Cornstarch

1 1/2 Cup Heavy Cream

Cut the boneless, skinless chicken thighs into 1- 1 1/2 inch pieces. Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Cover lightly and let sit for 10 minutes before proceeding.

Melt 1 tablespoon the butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/4 of the chicken. Transfer browned chicken to the slow cooker as it is finished, using 1 tablespoon of butter per batch, and repeat until the chicken is all in the slow-cooker. Throw the pierced jalapeno in on top of the chicken.

Prepare the sauce. Return the pan to the heat and melt the butter over medium high heat. Add the onions, garlic, and kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.

Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and raw sugar. Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil. Pour over the chicken in the slow-cooker.

Cover and cook on LOW for 5 hours, or until the chicken is very tender.

Use a fork or whisk to stir the cornstarch or cleargel into the heavy cream until smooth. Pour into the slow-cooker and stir gently until the colour is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.

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Real Simple's Cucumber Relish

• 1/2 English Cucumber halved and thinly sliced
• 1/4 cup cup fresh cilantro leaves
• 1 tablespoon fresh lemon juice
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In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.