I think every cook has a list of items in their kitchen that are essential to make a meal work. I have my own magic that I rely on, and would like to share these with you.
My spice cabinet is a growing monster that I heartily advise all people to invest in. What I noticed upon coming back into the States was that my wonderful Southern food fare often had similar flavors. There isn't a great amount of diversity in what we call 'American' cuisine down here, and I missed the constant zing to my palate. To remedy this worry, I began to expand my grocery list of needs and several times a month try to pick up a new spice or ingredient to add to our home.
A few resources that I find invaluable are TJ Maxx and The Salt Table. Both have locations near to me, in Hinesville, Pooler and Savannah. I make a habit of checking those stores for international items, and recently added a jar of lemongrass to my collection (I just found an Asian grocer that carries it fresh). Recently, I oven roasted my first pork shoulder with the River Street Rib Rub from The Salt Table. I browsed the store for about an hour before finally choosing it as my rub to experiment with. With a dash of pink Himalayan salt and black pepper, all I had to do was wait and baste for 3 hours on 350 degrees. Can I brag for a moment on how tender, juicy and flavorful that was? We are still eating on that meat a couple days later.
Another valuable source are ethnic grocery stores. These can be intimidating if you've never cooked that type of food before, much less been in a store like that before. I like to do research before I head in, with a list of several items I will need for a couple recipes I want to try. That way you're not overwhelmed by the options and variety when you enter. You can also always ask the grocer how to make a certain dish and get the inside scoop. And don't just go to one! I found lotus root at one grocer while at another I found all my basic Asian ingredients (shao xing wine, black sesame sauce, etc.). Variety IS the spice of life, so take advantage of it when you can. Know your basic grocers and what they carry and expand into the different ethnic ones near you. I know Atlanta has an infamous amount of ethnic food markets, but since I'm not a fan of the traffic, I stick to Savannah as my main hub for expanding my cabinet.
Okay, so let's get down to my Top Ten must-have ingredients.
1) Jasmine Rice. A touch more expensive than you basic white right rice, it has nice floral fragrance to it and plumps up perfect for any dish that has rice as a main ingredient. I honestly don't buy any other rice.
2) Fresh Garlic. Yes, it's much easier to buy the minced kind in a jr (looking at you, Dad) but nothing compares to freshly minced garlic simmering in oil in a wok. It gives off a fresh aroma that is incomparable. Smell is the first part of tasting, so drawing out those oils within the herbs and such is key to a successful dish.
3) Fresh Herbs. These add so much to a dish. I was raised on dried herds (which have their place and I have plenty in stock) but adding fresh oregano onto a ciabatta roll with your fresh garlic.... garlic salt and dried herbs don't quite cut it after that. Always bruise your herbs before adding them to a dish, as that helps to release their natural flavors and oils as well. Learn which ones have a stronger flavor and how to place them in dishes so they compliment the other flavors. I don't like to combine oregano with rosemary because they're both such strong flavors. However, sage or thyme make for a nice side piece to either of those notes. I prefer to keep oregano, basil, sage and dill on hand, and pick the others up as needed. If you're making sliders or sandwiches, dill is an awesome addition to an easy lemon and sour cream mixture, with a dash of salt.
4) Hummus. I love this and can happily munch on naan bread with a side of hummus as dinner any day of the week. Hinesville has a local farmers market and there's a lovely fellow that sells Hummus and other such items at his booth every week, come April. Tribe 40 spice is another favorite of mine, and normally if I'm having people over, there's always hummus and naan. By the way, I just found a great recipe for homemade naan that I'm super stoked to try!
5) Greek Seasoning. This is a dried herb mixture, which really helps when you're in a pinch and don't have any fresh herbs on hand. I love cooking chicken breasts with it and creating a lemon and cream herd sauce over either angel hair pasta or a healthier option, spaghetti squash.
6) Specialty Bread. My go to is Ciabatta, but a good brioche or Italian works as well. I've used these breads for everything between garlic bread, panini's or burger buns. You are limited only by your own creativity! I like to broil on high for a couple minutes or bake at 350 degrees to get a nice crispy texture. This ensures that the bread holds up to anything you put on it. If you use a soft bread (Italian) and put something juicy on it, the bread will weaken and break, creating a mess you didn't need. Experiment with different breads and flavors and find your favorite.
7) Canned Biscuits. My husband's favorite breakfast is biscuits and gravy, and southern though I may be, handmade biscuits I do not. So these are simple to pop in the oven on a Saturday morning while mixing together the sausage gravy. Also, if you need a simple breakfast, or dessert, cut the uncooked biscuits into quarters and drop into hot oil. This will make some lovely donuts. Once they are browned, drain them on some paper towels and sprinkle a little salt over them. Serve with powdered sugar or chocolate icing (my favorite).
8) Honey. Fresh, local honey does wonders for the immune system and it does wonders for your meals too. Savannah Bee Company carries a variety of locally sourced honeys and spreads that add a layer of sweetness to any dish. My personal fave is the lavender honey. Whether you're using it in tea, over biscuits or pancakes, there's such a great floral and sweetness than other honeys don't have. Another great use of honey for savory dishes is drizzling it over thick-cut bacon. You haven't tasted heaven until you have that, and I'm not even a bacon fan. Also, the honey is great to use in rubs and glazes for any type of meat you happen to be choosing to cook. Our current neighbor also sources his own honey and we get that as well. The flavor is different from the lavender honey, and a goal of mine to have a small shelf filled with different honeys.
9) Baby Carrots. Growing up, I was never a fan of carrots no matter how many times I watched Bugs Bunny chomp down on them. That was until I learned to roast the tough vegetable with a light coating of olive oil, salt and pepper. It takes about 30-45 minutes, depending on how thick the carrots are, hence why I use baby carrots. Once they're done, they are succulent and flavorful, and not the hard texture they were prior. James and I use these as our go-to as a side dish for when we make burgers or sandwiches. They are a healthy alternative to potato chips or fresh oven fried potato fries.
10) Mushrooms. I use mushrooms for nearly any dish possible. Their earthy flavor and soft texture add depth to a cream sauce, meat to a marinara or bulks up a good taco filling. The quickest way I cook them is placing them in a pan with a pat of butter, freshly minced garlic, garlic salt and pepper and turn on medium to medium high heat and cook until they are soft but browned. Then you can add them to whatever sauce you're cooking, etc. You can also throw some onions in there as well, and use as a burger topping or in a quesadilla.
Well, there it is. My top ten ingredients I cannot do without. What are some of yours?
XOXO
Ashley
Thursday, March 23, 2017
Wednesday, March 22, 2017
My Favorite Things: Coffee Life
I love coffee. For those that knew me five years ago, you would know that I was not a drinker of the coffee. I did love going to Starbucks and ordering the chai latte, and my favorite drink was the caramel macchiato (minus the espresso). Most baristas did me the favor of not making me feel like an idiot and simply made the drink without comment. That was until I grabbed my signature drink before my flight to Hong Kong. The snotty barista informed me that I must be wanting a steamed milk with caramel. I glared at her, and said sure. I went from feeling like an adult to a small child that quick.
Once I reached my destination in Hong Kong and seen that nearly everyone on the mission base drank coffee, I felt the need to somehow become a part of this world. I started small, with the instant Nescafe grounds, 1/4 tsp. at a time with loads of sugar and milk. My ivory skin was often darker than the color of my coffee. Slowly, over months of gradually increasing the amount of instant coffee to sugar milk ratio, I became a coffee drinker.
By the time I left Hong Kong, I could drink the strongest coffee available. A staff member of the base made coffee the color of a lost soul with the depth of hell of itself and offered it to me during a meeting. No sugar or cream was available, and to me it was the moment I truly felt like I had made it into the coffee-drinking world. My now signature drink is the caramel macchiato with an extra shot of espresso, with a sprinkle of vanilla on top. I get no sneer from the people behind the counter, and I also get a nice boost of energy. It makes my day that much brighter, and is a rare treat that I'm often dragging James towards. He understands my obsession with coffee much like I understand his obsession with Funko Pop figurines.
My home boasts of several coffee-making options. My father purchased my first coffee-mate when I moved into my apartment two years ago. He knew I loved coffee, and he also wanted to make sure I had a way to make a pot of coffee anytime him and the wife visited. It's now top priority that when they are on their way to the house, I dust off the coffee-mate and brew a fresh pot of Folgers and set out the powdered cream and sugar.
Shortly after I moved into the apartment, I found a 1st generation red Keurig for sale on a Facebook yard sale group. I was quick to snatch it up, and now enjoy fresh cup of hazlenut coffee on the way to work on the weekdays. I'm a serial snooze-button pusher, so the Keurig has been a life-saver many a morning. I keep a small amount of k-cup hot coco on hand for James, but don't care for the hot tea k-cups. I prefer my hot tea fresh, not packaged.
My next treasure is a wedding gift I received from a friend at my home church in Alma. It's an Italian espresso maker, which looks like a small stove-top kettle. I had never seen one of these and was excited to try it. Pretty straightforward, you fill the bottom half with water and then fill a small funnel with fresh ground coffee beans. Heat on the stove and you have a glorious cup of espresso or an intense cup of coffee if that's how you drink it (like me). It's proudly displayed on my coffee cart in our dining room, and until recently, was used every weekend for a peaceful morning cup of fancy joe.
When TJ Maxx opened up in Hinesville this past month, I quickly pursued James to join me for the christening of the new store. Upon searching through their fresh aisles, we found several copper treasures for the kitchen. Primarily, a copper french press. This is especially important because I had been wanting one for about two years now but hadn't found one I loved that I could also afford. That deathly strong coffee I drank at the end of my time in Hong Kong had been brewed in a french press, my lovely Emily brewed our coffee in one as well upon our last visit to the windy city (Chicago) and I enjoyed the fresh brew at Three Tree Coffee Roasters in Statesboro while listening to Sarah of True Justice International share her passion and organization fighting against human trafficking in the south-east region of America.
In the back of my mind, I associated the french press with the truest of coffee lovers and had hoped people would see it on our wedding registry. Alas, the wedding came and went and the french press was not one of the many beautiful gifts we received. I began hunting and searching, and after long last, I now own a gorgeous copper french press to add to my coffee cart and life. I enjoyed this kitchen joy last week, and was not let down. It does involve more work, in my opinion, than the ones listed above, but it is Instagram gold (copper if you will).
At the end of the week, it is a ritual I look forward to. Sitting on the swing in our backyard, watching the birds hop around our bird feeders brings a peace into the chaos of being a military wife. Things often change by the day, by the hour, and it is essential to maintain something 'normal' to keep going with. The simple moments, the simple things (such as a coffee maker collection) can help to ground us and experience joy in the moment it happens. That's how memories are made.
XOXO
Ashley
Once I reached my destination in Hong Kong and seen that nearly everyone on the mission base drank coffee, I felt the need to somehow become a part of this world. I started small, with the instant Nescafe grounds, 1/4 tsp. at a time with loads of sugar and milk. My ivory skin was often darker than the color of my coffee. Slowly, over months of gradually increasing the amount of instant coffee to sugar milk ratio, I became a coffee drinker.
By the time I left Hong Kong, I could drink the strongest coffee available. A staff member of the base made coffee the color of a lost soul with the depth of hell of itself and offered it to me during a meeting. No sugar or cream was available, and to me it was the moment I truly felt like I had made it into the coffee-drinking world. My now signature drink is the caramel macchiato with an extra shot of espresso, with a sprinkle of vanilla on top. I get no sneer from the people behind the counter, and I also get a nice boost of energy. It makes my day that much brighter, and is a rare treat that I'm often dragging James towards. He understands my obsession with coffee much like I understand his obsession with Funko Pop figurines.
My home boasts of several coffee-making options. My father purchased my first coffee-mate when I moved into my apartment two years ago. He knew I loved coffee, and he also wanted to make sure I had a way to make a pot of coffee anytime him and the wife visited. It's now top priority that when they are on their way to the house, I dust off the coffee-mate and brew a fresh pot of Folgers and set out the powdered cream and sugar.
Shortly after I moved into the apartment, I found a 1st generation red Keurig for sale on a Facebook yard sale group. I was quick to snatch it up, and now enjoy fresh cup of hazlenut coffee on the way to work on the weekdays. I'm a serial snooze-button pusher, so the Keurig has been a life-saver many a morning. I keep a small amount of k-cup hot coco on hand for James, but don't care for the hot tea k-cups. I prefer my hot tea fresh, not packaged.
My next treasure is a wedding gift I received from a friend at my home church in Alma. It's an Italian espresso maker, which looks like a small stove-top kettle. I had never seen one of these and was excited to try it. Pretty straightforward, you fill the bottom half with water and then fill a small funnel with fresh ground coffee beans. Heat on the stove and you have a glorious cup of espresso or an intense cup of coffee if that's how you drink it (like me). It's proudly displayed on my coffee cart in our dining room, and until recently, was used every weekend for a peaceful morning cup of fancy joe.
When TJ Maxx opened up in Hinesville this past month, I quickly pursued James to join me for the christening of the new store. Upon searching through their fresh aisles, we found several copper treasures for the kitchen. Primarily, a copper french press. This is especially important because I had been wanting one for about two years now but hadn't found one I loved that I could also afford. That deathly strong coffee I drank at the end of my time in Hong Kong had been brewed in a french press, my lovely Emily brewed our coffee in one as well upon our last visit to the windy city (Chicago) and I enjoyed the fresh brew at Three Tree Coffee Roasters in Statesboro while listening to Sarah of True Justice International share her passion and organization fighting against human trafficking in the south-east region of America.
In the back of my mind, I associated the french press with the truest of coffee lovers and had hoped people would see it on our wedding registry. Alas, the wedding came and went and the french press was not one of the many beautiful gifts we received. I began hunting and searching, and after long last, I now own a gorgeous copper french press to add to my coffee cart and life. I enjoyed this kitchen joy last week, and was not let down. It does involve more work, in my opinion, than the ones listed above, but it is Instagram gold (copper if you will).
At the end of the week, it is a ritual I look forward to. Sitting on the swing in our backyard, watching the birds hop around our bird feeders brings a peace into the chaos of being a military wife. Things often change by the day, by the hour, and it is essential to maintain something 'normal' to keep going with. The simple moments, the simple things (such as a coffee maker collection) can help to ground us and experience joy in the moment it happens. That's how memories are made.
XOXO
Ashley
My Favorite Things: Creative Cooking
I was never much one for cooking for others. I was shy about my techniques and flavor combinations, despite being raised by Food Network. Throughout my dating career, I only ever made my 'brownie-cups', which had the secret ingredient of marshmallow fluff. I had perfected this recipe into the most chocolate, decadent, gooey mess that I could, and if ever I graced a dinner on the ground at church, taught a Sunday School lesson or cooked anything for a man, it was my go-to pleaser. I sometimes called them my 'catch a man' brownies, because every time I made them for an interest, it caught the man.
For a short time, while in Hong Kong, I served on a mission base in the kitchen. I had previously been in a dorm-like apartment with seven other women and cooked for them on occasion. It was there I came up with my infamous honey-lemon potatoes, which are still a favorite to this day and even has my step-mothers approval as good eats. For that Christmas, I was asked to prepare mashed potatoes for our base- enough for 100 people. I have never, nor since, cooked anything for that many people. Myself and one of the base staff prepared garlic cayenne freshly mashed potatoes. For me, it wasn't too spicy and since I didn't eat spicy things back then, I thought I was a good judge. I also had another non-spicy person test and he approved as well. To this day, the kitchen manager from that time reminds me of that time I made mashed potatoes too spicy for Christmas. Oh well.
Since coming back to the States, I started to cook for my dad's side of the family at family events. I was given charge over the stuffing for Christmas and made that from scratch for only the second time in my life. I Pinterested and Food Networked some ideas, then picked up savory, fresh ingredients. My family approved and my nerves began to fall away. I started cooking various Asian dishes on monthly occasions, broadening my recipes as I become more familiar with the ingredients. I treated my dad and step-mom to my first fried rice (nearly forgetting the eggs!) and it made my dad think of his time he served in Korea. I counted it as a success and kept cooking.
When I started dating my now husband, we spent so much time together that cooking just became a a part of our life. James became the catalyst that began me cooking for other people. With me being included in his life, we began inviting people to each others homes and cooking for our friends. One of the highest compliments I've been given is when one of our brother-friends commented to his girlfriend that I was the best cook he had ever known.
For our first Thanksgiving and Christmas together as married folks, we showed out and made all the dishes we thought we could want. It was far more than two people could even think to eat within a weeks time, but we didn't care. It was good and it had us spend time together after long days at work. I know cook Asian cuisine on an average of 2-3 times a week, with the occasional Greek or Italian dish. I cook 'American' dishes more rarely, except for breakfasts on the weekends. Biscuits and gravy (which I learned how to make last year), chocolate chip pancakes with peanut butter sauce, honey glazed bacon and more often make the appearance on any given weekend.
My pride and joy in the kitchen are some of my utensils, such as our Chicago Cutlery knife set (bought with a gift card from our wedding), a rice cooker (also from a gift card) and most recently our copper cooking spoon set and copper measuring cups (shout out to TJ Maxx). James bought me a fantastic wok after mine burned out, which is a must for any kitchen that cooks Asian inspired cuisine on the regular. I would also comment that if you make rice at least once a week, a rice cooker is a life saver. Next on my list of kitchen desires is a bamboo steamer so I can properly make Asian dumplings.
I will begin posting various recipes and pictures of my dishes in the coming weeks, and if there's something specific you have in mind, let me know! You can also follow me on Instagram (@legacyelf) to see all my food porn that doesn't make it to the blog.
XOXO
Ashley
For a short time, while in Hong Kong, I served on a mission base in the kitchen. I had previously been in a dorm-like apartment with seven other women and cooked for them on occasion. It was there I came up with my infamous honey-lemon potatoes, which are still a favorite to this day and even has my step-mothers approval as good eats. For that Christmas, I was asked to prepare mashed potatoes for our base- enough for 100 people. I have never, nor since, cooked anything for that many people. Myself and one of the base staff prepared garlic cayenne freshly mashed potatoes. For me, it wasn't too spicy and since I didn't eat spicy things back then, I thought I was a good judge. I also had another non-spicy person test and he approved as well. To this day, the kitchen manager from that time reminds me of that time I made mashed potatoes too spicy for Christmas. Oh well.
Since coming back to the States, I started to cook for my dad's side of the family at family events. I was given charge over the stuffing for Christmas and made that from scratch for only the second time in my life. I Pinterested and Food Networked some ideas, then picked up savory, fresh ingredients. My family approved and my nerves began to fall away. I started cooking various Asian dishes on monthly occasions, broadening my recipes as I become more familiar with the ingredients. I treated my dad and step-mom to my first fried rice (nearly forgetting the eggs!) and it made my dad think of his time he served in Korea. I counted it as a success and kept cooking.
When I started dating my now husband, we spent so much time together that cooking just became a a part of our life. James became the catalyst that began me cooking for other people. With me being included in his life, we began inviting people to each others homes and cooking for our friends. One of the highest compliments I've been given is when one of our brother-friends commented to his girlfriend that I was the best cook he had ever known.
For our first Thanksgiving and Christmas together as married folks, we showed out and made all the dishes we thought we could want. It was far more than two people could even think to eat within a weeks time, but we didn't care. It was good and it had us spend time together after long days at work. I know cook Asian cuisine on an average of 2-3 times a week, with the occasional Greek or Italian dish. I cook 'American' dishes more rarely, except for breakfasts on the weekends. Biscuits and gravy (which I learned how to make last year), chocolate chip pancakes with peanut butter sauce, honey glazed bacon and more often make the appearance on any given weekend.
My pride and joy in the kitchen are some of my utensils, such as our Chicago Cutlery knife set (bought with a gift card from our wedding), a rice cooker (also from a gift card) and most recently our copper cooking spoon set and copper measuring cups (shout out to TJ Maxx). James bought me a fantastic wok after mine burned out, which is a must for any kitchen that cooks Asian inspired cuisine on the regular. I would also comment that if you make rice at least once a week, a rice cooker is a life saver. Next on my list of kitchen desires is a bamboo steamer so I can properly make Asian dumplings.
I will begin posting various recipes and pictures of my dishes in the coming weeks, and if there's something specific you have in mind, let me know! You can also follow me on Instagram (@legacyelf) to see all my food porn that doesn't make it to the blog.
XOXO
Ashley
Wednesday, March 8, 2017
International Women's Day
What began as a comment on a friend's Facebook post and what was turning into a Facebook status, I realized I might as well take this to the blog.
Today is International Women's Day, which is meant to celebrate the impact women have had in history and the impact we have every day in every country. Yes, we in America have gained many freedoms that others still have yet to obtain. However, the U.S.A. is not without flaws and internationally women's rights are still being violated every day.
In answer to the questions of what are women in America fighting for, what rights do we not yet have or fear being taken away, here is my answer:
I'm sure the suffragettes faced similar opposition decades ago when rising up about voting rights. Horrible crimes were being committed internationally and on U.S. soil. Were these women wrong to make such bold statements, fight against the norm and what was acceptable? Were they wrong to fight against the low expectations and fight for higher dreams? Of course not! But hindsight is 20/20 and it's easy to see why they were right when we aren't standing in their shoes.
The issues being fought for now are not any different. Here in America, sexism runs rampant in our streets, schools and businesses. Women are still looked over for certain jobs and promotions because they are women, rather than comparing skill set. We balance our male bosses, coworkers and customers with flirtation because it is expected and unacceptable to behave otherwise. We struggle to remain relevant in all areas and prove our knowledge in places men aren't required to. We struggle to remain relevant in all areas and prove our knowledge in places men aren't required to. That's how we get the job done. We learn from a young age to avert our eyes from the gaze of older men and to dress to not attract attention for fear of safety. If we dare to dress in what is perceived as provocative, we are blamed for assaults and rapes, yet this is rarely (if ever) a fear of men or cause for mention in court of law for assaults against men. These norms and worries are not a part of the other half of America. This is a portion of what American women are fighting against, so that the future generations don't have to.
When women marched on Washington and throughout the world in January, I was proud of my sex. I was proud that we wouldn't remain silent in the face of misogyny and blatant sexism. I was proud that we had finally had enough of the unjust justice system as it continually released and refused to punish rapists while still shaming or ignoring the survivor. I was proud that we declared our daughters and grand-daughters would no longer have to suffer with the base expectations placed upon us by others. I was proud that we have begun to call out those that would have us remain as lambs when that's not what we were created to be. No person, no matter how great their perceived power, can reduce that pride that I felt as a woman.
Yes we've come a long way, but we have a long way to go. I honor the women who have fought in years past, and I honor my sisters who fight now. Both here in America and globally.
XOXO
Ashley
Today is International Women's Day, which is meant to celebrate the impact women have had in history and the impact we have every day in every country. Yes, we in America have gained many freedoms that others still have yet to obtain. However, the U.S.A. is not without flaws and internationally women's rights are still being violated every day.
In answer to the questions of what are women in America fighting for, what rights do we not yet have or fear being taken away, here is my answer:
I'm sure the suffragettes faced similar opposition decades ago when rising up about voting rights. Horrible crimes were being committed internationally and on U.S. soil. Were these women wrong to make such bold statements, fight against the norm and what was acceptable? Were they wrong to fight against the low expectations and fight for higher dreams? Of course not! But hindsight is 20/20 and it's easy to see why they were right when we aren't standing in their shoes.
The issues being fought for now are not any different. Here in America, sexism runs rampant in our streets, schools and businesses. Women are still looked over for certain jobs and promotions because they are women, rather than comparing skill set. We balance our male bosses, coworkers and customers with flirtation because it is expected and unacceptable to behave otherwise. We struggle to remain relevant in all areas and prove our knowledge in places men aren't required to. We struggle to remain relevant in all areas and prove our knowledge in places men aren't required to. That's how we get the job done. We learn from a young age to avert our eyes from the gaze of older men and to dress to not attract attention for fear of safety. If we dare to dress in what is perceived as provocative, we are blamed for assaults and rapes, yet this is rarely (if ever) a fear of men or cause for mention in court of law for assaults against men. These norms and worries are not a part of the other half of America. This is a portion of what American women are fighting against, so that the future generations don't have to.
When women marched on Washington and throughout the world in January, I was proud of my sex. I was proud that we wouldn't remain silent in the face of misogyny and blatant sexism. I was proud that we had finally had enough of the unjust justice system as it continually released and refused to punish rapists while still shaming or ignoring the survivor. I was proud that we declared our daughters and grand-daughters would no longer have to suffer with the base expectations placed upon us by others. I was proud that we have begun to call out those that would have us remain as lambs when that's not what we were created to be. No person, no matter how great their perceived power, can reduce that pride that I felt as a woman.
Yes we've come a long way, but we have a long way to go. I honor the women who have fought in years past, and I honor my sisters who fight now. Both here in America and globally.
XOXO
Ashley
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