Heathen's Kitchen Witches Compendium

Staple Ingredients

Wine Characteristics
Wine Glossary
Wine Pronunciation Guide
You can't make me Eat It!
Wine and Food Pairing
The Glossary Of Pork Terms
Sixty one Uses Of Baking Soda
Timetable for Roasting Fresh or Thawed
Using a Candy Thermometer
Vegetable Harvest and Storage
Vegetable Seasonings
Wine and Cheese Pairings
Soup Seasonings
Sour Cream
Staple Ingredients
Thawing Times for Whole Turkey
Thawing Times for Whole Turkey
Poultry Seasonings
Remaking Recipes
Roasting Timetable
Salad Seasonings
Seasonings for Sauces for Meats and Vegetables
Sizes of Dishes and Baking Pans
Ingredients and safe Substitutes 8 - Spices
Ingredients and safe Substitutes 9 - Vegetable Products
Hard times recipes and substitutes
Oven Temperature Conversion Chart
Pastry Seasonings
Pepper Heat Guide
Quick-Freezing Vegetables
Terms and Definitions Prepared to Answer the Most Commonly Asked Questions About Lamb
Ten Rules of Edible Flowers
Rules For A Good Quiche
Nutritional Content of Nuts
Ingredients and safe Substitutes 7- Miscellaneous Foods
Ingredients and Safe Substitutions
Ingredients and Safe Substitutions 2 Grains and flour
Ingredients and Safe Substitutions 3 Dairy Products
Ingredients and Safe Substitutions 4 Eggs
Ingredients and Safe Substitutions 5 Fish
Learn the Basics of Freezing Your Fruits and Vegetables
Metric Conversion Chart
Meat Seasonings
Ingredients and safe Substitutions 6 - Baking Products
How to Make Pickles and Relishes
Creating magic in your kitchen
How to Dry Fruits and Vegetables
How to Make Jams and Jellies
Mead Names from Around the World
Honey Names
Honey Names
Glossary of Basic Cuts of Steak
Gravy Problems and Solutions
Growing Herbs and Sprouts
Kitchen Witches Superstitions
Healthy Substitutions
Heirloom Measurements
Herbal Companions
High Altitude Baking
Kitchen Witch Creed
Medieval Cooking Glossary
Simple Herbal solutions
Household Cleansers
Liqueurs for Cooking
Juice of Love
Magickal Properties of Pies
Mead Styles and Ingredients
Food Rich in Antioxidants
Fruit Seasonings
Garlic Braid
Ginger Cakes
For food preparation
Food Quantities for 25, 50 and 100 Servings
Food Measurements and Yields
Food/Herbs for the Kitchen Witch
Food Additives and Preservatives
Flavored Vinegars
Equivalent Weights and Measures
Fish and Food seasonings
Egg Seasonings
Easy Chocolate Truffles
Dream Recipes
Dessert and Dessert Sauce Seasonings
Divination with Chopped Herbs
Cutting Terms
cooking Oils
Crockpot Conversion Chart
Cake Recipe Adjustment for High Altitudes
Magical Food
Beverage Seasonings
Water Canner Altitude Chart
Bottled Water Glossary
Baneful herbs
On the tea Kettle
Crimson's Essential Kitchen
The legume Family
An Introduction to Home Canning
Appetizer Seasonings
Alcohol Substitutions In Cooking
Apples of my Eye
Can Contents
Can Vegetables Using A Boiling-Water Canner
Candy-Making Temperatures
Cheese Characteristics and Uses
Cheese Seasonings
Chocolate Baking Tips
Cold Storage Life of Foods
Conversion Factors
Conversion Table for U.S. and Metric
Glossary of Spice Terms
13 Kitchen tips
Favorite Links
Contact Me
Egg Seasonings

Edited by Crimsonwolf

Staple Ingredients

I have a fairly wide range of cooking ingredients, including condiments and spices, on hand at all times.  My kitchen is relatively small, but has well planned storage space plus an indoor pantry off the kitchen. We have an upright freezer in the garage, a large hall closet and two roomy pieces of furniture to store infrequently used dishes and serving pieces outside the kitchen area.

Be Pennywise and Dollar Smart

If you do not have much storage space, purchase ingredients in sizes that are convenient for you to store.  If you rarely use sugar, you may want to purchase sugar in 1 pound boxes rather than in 5 or 10 pound sacks and buy a larger package only around holiday time when you will be making large batches of cookies and goodies.

This is especially true for herbs and spices.  


You can purchase a 5.5 ounce container of dried basil for a relative low cost per ounce at a warehouse store, with limited shelf life after the container is opened.  Fortunately, we can now purchase herbs and spices in small containers that may be more cost-effective than bulk sizes that loose flavor after long storage times.  I have read that "red" spices should be stored in the refrigerator.  These include:  paprika, chili powder, cayenne pepper and Chinese 5 spice. 

You can also grow your own herbs from starter plants purchased at your local nursery on your patio or in your garden; or,  if you have a green thumb, start herbs from seed.   Otherwise purchase bunches of fresh herbs from your local supermarket or farmers' market to enjoy the best flavors.  

What to Purchase 

If you have never stocked a kitchen before, there is not a lot of advise I can give you that would not be influenced by my own cooking habits.   Best advise:  Take a long serious tour of your parent's kitchen, refrigerator, pantry and freezer with notepad in hand.  Write down everything you like.  Important!  If you really like a dish, asked for the recipe.  Ask your partner to do the same.   Build you own family cookbook

Purchase as you go.  Select recipes and make a shopping list of the ingredients then go shopping.

If Your Partner Prepares Something You Don't Enjoy

Every serious, and casual, cook gets tired of preparing the same thing over an over.   Any good cook will experiment with new dishes.  Your duty as the partner/diner is to taste the dish and eat it (period).  The cook has earned that honor from you.   Based upon my personal experience, if you do not enjoy a certain dish, you may want to say something like this, "I appreciate your efforts, but I really don't care for this dish."   Don't belittle the cooks intensions, but, on the other hand, do not tell the cook how very, very much you enjoyed the dish or you're are going to see this dish on your plate repeatedly. 


I recently heard that you can prevent mold from forming on cheese once you have opened the package by avoiding touching it with your hands, even if they are just washed.   The good news is that I tried this and it appears to work.  I  keep cheese in plactic bags and hold the cheese through the plastic when slicing or grating.   Voila, less or no mold until the whole brick of cheese is consumed!



Heathen's Kitchen Compendium