Sunday, February 12, 2012
The first part of this article was published in my electronic newsletter. To see it, please send me an email to firstname.lastname@example.org.
Hang attractive, frequently used cookware from a metal rack suspended from the ceiling or wall. This will free up cabinet space for storing other items. Try storing baking pans, trays, and platters vertically in that hard to reach cabinet over the refrigerator. Install them between spacers of the same material on the cabinet’s top and bottom.
Creating New Kitchen Storage
This next set of tips can add much needed storage in ways you might not have considered. Try some of these ideas:
Hang measuring cups and serving spoons from hooks inside your cabinets
Mount a spice rack on the inside of a cabinet door
Place a rollout pantry in the space next to your refrigerator if you have 4 inches or more to work with
Add a clever bookcase to your kitchen and use it for cookbooks and canisters
Use a rollout cart, which can provide extra work and storage space that you can wheel from sink to stove.
Whatever you do, try a few of these ideas to get and keep your kitchen organized. You’ll be glad you did!
1 tablespoon extra-virgin olive oil
2 leeks (white and light green parts only), finely chopped
2 cloves garlic, minced
6 ounces ground turkey
1 28-ounce can San Marzano tomatoes, crushed by hand
Freshly ground pepper
¼ cup fresh basil, chopped, plus more for topping
3 tablespoons freshly grated parmesan cheese, plus the rind (optional)
12 ounces penne
2 tablespoons half-and-half
1. Bring a pot of salted water to a boil. Meanwhile heat the olive oil in a large skillet over medium heat. Add the leeks, garlic and turkey and cook, stirring until the turkey browns slightly, about 5 minutes. Add the tomatoes, 2 cups water and ¼ teaspoon each salt and pepper. Increase the heat to high, bring the sauce to a boil and cook 5 minutes. Reduce the heat to medium; add half of the basil and the parmesan rind and simmer, stirring occasionally, until thickened, about 10 minutes.
2. Add the pasta to the boiling water and cook as the label directs. Reserve ½ cup of the cooking water, then drain the pasta. Stir the half-and-half, the remaining basil and 2 tablespoons cheese into the sauce. Add the pasta and toss to coat, adding some of the reserved pasta water to loosen, if needed. Remove the parmesan rind and season with salt and pepper.
3. Divide the pasta among the bowls. Top with remaining 1 tablespoon cheese and more basil.
Total prep time: 35 minutes. Serves 4.