• Choose a category
• All
• Classic-Fiction

FOR STEAMING

Rice steamer, collapsible steamer, or pasta pot with a drainer basket

Of the three, my favorite is a rice steamer, because I can set the timer and the steamer turns off automatically. I can go off and do things around the house, and the buzzer calls me back to the kitchen when the vegetables are done.

FOR PUREEING

Food processor, Magic Bullet, or blender for pureeing and chopping

Some people like to use a blender, but I prefer a food processor or Magic Bullet (my husband actually bought this from a late-night television promotion and I love it) for chopping and pureeing because the purees come out a little smoother.

FOR THE PUREES

Strainer or colander

Cutting board

Vegetable peeler

Large (10-inch) chefs knife

Small paring knife

1- and 2-quart saucepans

6- and 8-quart pots

Kitchen timer

Wooden spoons: small, medium, and large

Measuring cup and spoon

Food storage bags

Black permanent marker to label the puree bags

OTHER HELPFUL COOKING TOOLS

Plastic storage bins

Scissors (to snip open zipper-lock bags of puree)

Box grater

Waxed paper, aluminum foil, and cooking parchment

Potato ricer or potato masher

Large (12-inch) nonstick skillet and large ovenproof nonstick skillet

Baking dishes

Popsicle mold (2-ounce popsicles)

9x5-inch loaf pan

FOR BAKING

Heatproof silicone spatula

Whisk

Mixing bowls

Ice cream scoop for filling muffin cups

12-cup muffin pan; mini-muffin pan or doughnut mold

Large baking sheets

Baking pans (8x8-inch and 9x12-inch)

Cooling rack

9-inch cake pan

9-inch pie plate

Electric mixer (optional, but great to have)

Paper baking cups

2

STOCK YOUR PANTRY

PERISHABLES

Large eggs

Trans-fat-free soft tub margarine spread

Reduced-fat sour cream

Lowfat plain or Greek yogurt

Reduced-fat mayonnaise

Reduced-fat mozzarella and Cheddar cheeses

Parmesan

Lowfat (1%) buttermilk

Reduced-fat cream cheese

Reduced-fat cottage cheese

Nonfat (skim) milk

Wheat germ

Flaxseed meal

SPICES

Salt

Fresh ground pepper

Allspice

Dried basil

Chili powder

Cinnamon

Ground cloves

Ground cumin

Garlic powder

Whole or ground nutmeg

Onion powder

Sweet paprika

Pumpkin pie spice

Dried thyme

GRAINS AND SUCH

Whole-wheat bread

Brown rice

Couscous

Pastas (preferably whole-grain whole-grain or multi-grain) such as penne, elbows, alphabet, and spaghetti

No-boil lasagna noodles

Whole-wheat tortillas

FOR BAKING

Whole-wheat flour

All-purpose flour

Oatmeal—old-fashioned and quick-cooking oats

Granulated sugar

Confectioners’ sugar

Light and dark brown sugar

Semisweet or bittersweet baking chocolate

Semisweet chocolate chips

Unsweetened cocoa powder

Molasses

Pure vanilla extract

Pure lemon extract

Natural applesauce

Dried apricots, prunes, and cherries

Chopped pecans and walnuts

Cornstarch

Canola or vegetable oil

Baking soda

Baking powder

Cake mixes (yellow, devil’s food, and brownie)

Instant pancake mix

Lowfat graham crackers

Marshmallows

IN THE CUPBOARD

Olive oil

Nonstick cooking spray

Natural peanut butter (I love the Peanut Butter & Co. brand, carried at most major and gourmet supermarkets)

Reduced-fat low-sodium chicken broth

Reduced-fat low-sodium beef broth

Canned tomatoes—crushed and whole

Canned chickpeas

Canned beets

Canned navy beans

Canned kidney beans

Solid pack pumpkin (not pumpkin-pie mix)

Crushed pineapple (packed in juice)

High-quality bottled pasta sauce

Unsweetened coconut

Breadcrumbs: panko,

Italian-style whole wheat, or regular

Balsamic vinegar

Reduced-sodium soy sauce

Low-sodium

Worcestershire sauce

Pure maple syrup

Honey

Ketchup

Onions

Garlic

3

THE PUREES: HOW-TO

Step 1

Set aside time every week.

Plan to go grocery shopping once a week to buy all the fruits and vegetables you need for the week’s worth of purees. In addition, plan to spend one hour a week making the purees. I have a standing date with my husband in the kitchen every Sunday night after the