In My Kitchen – September 2013

Wow – it has been a very long time since I have done one of these posts! Lots of things to share.

In my kitchen …

pressure cooker

first up is my new Fagor pressure cooker.  Stay tuned for a dedicated post on this baby.

In my kitchen …

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is a bottle of Coconut Nectar.  This is the naturally sweet sap from the coconut tree. It has a low GI of 35 and has a nearly neutral PH. I bought this in Hawaii for a few dollars but you can buy in Australia – it is just a lot more expensive.  We use this in situations you would usually use a drizzle of maple syrup or honey.

In my kitchen …

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is a bottle of Louisiana Hot Sauce.  Again I bought this in Hawaii and want to use this to make some authentic Buffalo Wings. It is similar to Tabasco.

In my kitchen …

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is some American Peanut Butter with honey and Marshmallow Fluff that I bought at Aldi recently. Oh my, oh my, the peanut butter we just eat this right of the spoon.  It is like a peanut fudge.   The Marshmallow Fluff has so much sugar in it – and recipes using it also require more sugar, so I can’t bring myself to use it !!

In my kitchen …

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are 500ml containers of home-made chicken stock. As I must use gluten-free stock I usually have to spend around $9 for a 500ml tetra-pak satchel. Using my pressure cooker, I’ve been making a batch every time I make  a roast chook.  Using the leftover bones and carcass with my pressure cooker, in 30 minutes I can make 2.5 litres of full flavoured stock for the cost of an onion, a carrot and a stick of celery !

In my kitchen …

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is the usual stack of cookbooks borrowed from the library.  This month, I really enjoying learning how to use my pressure cooker, so Rachel Lane’s book has lots of ideas.  Also loving Sweet Greek which is a new release.

In my kitchen …

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is some wonderful Greek olive oil from Crete.  I bought a litre of this back home from Greece last year and was loving it until it ran out !  By stroke of luck, I saw a large tin at Earlwood Wines deli recently.  It is really fabulous.

In my kitchen …

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is some Pastabilities fresh gluten-free egg linguini. I haven’t tried this yet, so looking forward to checking it out with a simple garlic prawn and olive oil sauce, or maybe a seafood marinara (I haven’t decided yet).

If you would like to see what is happening in other bloggers kitchen’s this month, pop over to Fig and Lime Cordial to check them out.

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About Soul Kitchen Blog

Welcome to Soul Kitchen Blog. Sure food ultimately is fuel for the body but made with love is so much more and truly nourishes the soul. As cliche as it sounds, life really is too short to eat bad food and drink bad wine. I have a passion for cooking and a love of good food. I am committed to my quest of searching for fabulous recipes that just so happen to be gluten free. In recent years I discovered that I have intolerance to gluten and whilst its changed my eating habits somewhat, I refuse to allow it to limit my choices to eat well or make those that I cook for feel that they are missing out on anything. My mandate is simple... Feed the body and nourish the soul. I look forward to sharing my journey with you ....
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14 Responses to In My Kitchen – September 2013

  1. Christine says:

    Good to see you posting again. The coconut nectar looks interesting.( I have you to thank for putting me on to coconut oil and the neoflam pans!) I’ve always liked the look of the marshmallow fluff but assumed it would not be a good idea to try. I can recomend Aldi’s golden syrup.

    • Hey Christine ! Thanks for your message 🙂 That’s great to hear – I’ve been trying to convert all my friends and family to coconut oil, so lovely to know someone listened!! My neoflam took a bit to get used to cooking with and was only thinking the other day that it is still looking as good as the day I bought it … a light sprinkle of bicarb and bit of elbow grease brings it back to perfect.

      Will check out the Aldi Golden Syrup, I’m almost out of my current jar so good timing with the tip.

  2. G’day and please don;t get me started on American Peanut Butter with honey and Marshmallow Fluff , true!
    I have a fear of pressure cookers (for a good reason) and hope to one day soon overcome and thanks for this month’s kitchen view!
    Viewed as part of IMK
    Cheers! Joanne

    • Hi Joanne, thanks for stopping by. I hope you overcome your fear of pressure cookers. Apparently the new ones are very safe, compared to the old days.

      I hope I overcome my fear of making something with the Marshmallow fluff – but all the recipes I’ve found require loads of additional sugar!!!!

  3. Karen, I have a fagor pressure cooker too! Mine only gets a workout when we’re making stock, which we do in batches and freeze. Coconut nectar is new to me, and the marshmallow fluff sounds frighteningly sweet! And how nice to have a fresh gluten-free pasta – I’ve never seen that before! Thanks for sharing your kitchen with us, it’s lovely to catch up on your adventures! 🙂

  4. Gustoso says:

    That pressure cooker looks the business. They scare me!

  5. Ange says:

    You’ve got quite a mixed, interesting bag this month. The coconut syrup & fresh GF pasta sound great … would be good to know how it cooks (vs normal pasta). Look forward to hearing more about your pressure cooker adventures.

  6. Kim Bultman says:

    Karen, I love the mix of your IMK post. Hot sauce seems to be a hot topic this month! Louisiana Hot Sauce is an excellent sauce (I have a bottle right alongside my Frank’s Red Hot) and coconut nectar sounds like a “cool” treat after “firing” up the taste buds. I’m (unfortunately) pressure cooker challenged… but stock in 30 minutes may make me change my mind. Let us know how the GF pasta turns out!

  7. Loving that you brought home goodies from your travels in your luggage. I not only got the gift of Tabasco from someone, I also loaded up my own luggage with hot sauces. It’s criminal how much it costs here. I’m getting ready for some epic stock making. I’ve been saving all my vegetable topping and tailing and peelings in the freezer to add to the bag of bones, also in the freezer. This weekend is it! Thanks for the tour.

    • Such a great idea to keep a bag in your freezer for trimmings. I always chuck the onions in with the skins and never peel the carrots etc when making stock. Thanks for the tip. Love food, hate waste 🙂

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