Kitchen Organization – Equipment and Ingredients

An organized kitchen is another key to quick weeknight cooking. If it takes 10 minutes to find a saucepan or an ingredient, how are you going to have the meal ready in 10 minutes? Here are some tips on how I keep my kitchen organized.

Equipment
Cutting boards
I have two plastic cutting boards, a large one and a small one, that can be cleaned in the dishwasher. I keep them out on the counter near the sink where I wash vegetables.

Sharp knives
I use a 10-inch chef's knife for most chopping. A small 4-inch paring knife and a serrated bread knife are also useful. I keep the knives out on the counter next to the cutting boards. I have high-quality knives made of carbon steel that are easy to keep sharp.

Pots and pans
A couple of high-quality stainless steel saucepans with copper-sandwiched bottoms are all you need for most weeknight cooking.

I use most frequently a large 2-quart saucepan with a tight-fitting lid. A large skillet is essential -- one that is 12 inches wide with an oven-safe handle is preferable. Mine has a nonstick coating to make low-fat cooking and cleanup easier. A large 9x13 inch roasting or casserole pan is recommended for roasting meats and poultry, and for make-ahead casseroles. A stovetop grill pan is not essential, but is nice to have during cold months, when I don't want to use the outdoor grill. I use mine to grill chicken breasts and fish. I keep the pots and pans hanging on a pot rack near the stove. I also keep a colander hanging on the rack for draining pasta.

Bowls and platters
large ones for preparing and serving salads in the same dish and saving on cleanup.

Utensils
I keep spoons, spatulas, ladles, tongs, and whisks next to the stove for easy reach. Pot holders next to the stove are also helpful. Measuring cups and spoons are kept close by, although I usually just estimate amounts. I like to use a measuring cup with a bottom pour spout to separate fat from broth. I find an instant-read thermometer to be indispensable when cooking meats and poultry. Why guess at doneness when you can easily and quickly check the temperature. Scissors are great to have nearby for quickly opening packages and for cutting pizza. A sharp vegetable peeler is a must.

Microwave oven
I find this essential for reheating foods, quickly defrosting frozen foods, heating casseroles quickly, melting cheese, and much more. There is no need for special microwave cookware; just make sure your plates and bowls are microwave-safe. Glass always works well. Plastic wrap can be used for a cover.

Other appliances
There are a couple of appliances that I find helpful but not a necessity. A crock pot is nice when I want to throw some ingredients together in the morning and have dinner ready when I get home. I also have a rotisserie for roasting wonderfully-flavored chickens. It takes no effort to roast a chicken on a Sunday afternoon to have during the week.

Ingredients
Use the "Supermarket Survival Guide" to keep a well-stocked kitchen and then keep your well-stocked kitchen organized. I don't have much storage space but I have developed a system that works well for me.

I keep all canned foods grouped together by tomatoes, vegetables, fruits, and beans. Grains such as rice and pasta are kept together. Seasonings and spices are kept near the stove on a lazy Susan. Oils and vinegars are grouped together, but I keep olive oil in a spray bottle near the stove. The freezer is also well organized with vegetables in one place, meats in another, etc. Once you have an organized kitchen, you'll quickly see the benefits in keeping it that way.

More on: Nutritional Resources for Families

Excerpted from:

From The Weeknight Survival Cookbook: How to Make Healthy Meals in 10 Minutes by Dena Irwin, R.D. Copyright © 1998 by Dena Irwin. All rights reserved. Used by arrangement with John Wiley & Sons, Inc.

To order this book visit www.wiley.com.