Kitchen Organizer

Features

• Lid-and-pan organizer creates vertical space-efficient storage
• Contoured shape accommodates up to 6 large lids and 2 pans
• Slides in and out of cabinet for easy access; powder-coated finish
• Requires 14-inch or wider cabinet opening for installation
• Measures 21-1/2 by 13-5/8 by 4-3/8 inches

List Price: $56.00
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• Better Houseware Large Organizer White

Product Description
The Rubbermaid Vertical Lid and Pan Organizer, #1H33, is perfect for storing lids, frying pans, cutting boards and cookie sheets. The Vertical Lid and Pan Organizer eliminates clutter and helps save space by utilizing the vertical space in your cabinet(s). The storage unit slides out, providing easy access to your lids and pans. This organizer features a contoured space designed to hold pan upright for ease of access. The Rubbermaid Vertical Lid and Pan Organizer features a powder coated finish that is durable and long lasting.

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This recipe from Good Taste Magazine is fast, fresh, healthy and easy - a perfect weeknight meal!  And only 250 calories per serve.

Ingredients (serves 4)
2 tsp olive oil
500g coliban (washed) potatoes, cut into 2cm chunks
2 medium brown onions, halved, thinly sliced
1 tbs curry powder
500g chicken thigh fillets, trimmed of excess fat, cubed
250mls (1 cup) vegetable stock
125mls (1/2 cup) water
250g green beans, trimmed, halved diagonally
225g (1 1/2 cups) frozen peas
1/2 cup fresh coriander leaves, washed, dried
2 naan bread, to serve

Method
Heat oil in a large saucepan over medium heat. Add potatoes, onions and curry powder and cook, stirring occasionally, for 5 minutes.

Increase heat to high, add chicken and cook for 3 minutes. Add stock, water, and beans. Bring to boil. Reduce heat to medium and simmer, uncovered, for 10 minutes. Add the peas and cook for a further 5 minutes. Stir through the coriander. Warm naan bread following packet directions. Serve the curry with warm naan bread.

Features

• Wood construction
• Mounts under cabinet
• Holds up to 6 wine glasses
• Color: natural size: 11 long
• Great gift idea

List Price: $11.99
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• New, 10-Inch Long, Wine Glass Rack, Wire Hanging Rack, Wine Glass Hanging Rack, Wire Wine Glass Hanger Rack, Stemware Rack, Under Cabinet, Chrome Finish

Product Description
This Wooden Wine Glass Holder is a must-have storage piece for wine lovers everywhere. Made from sturdy wood with a natural finish, this undercabinet wine glass holder consists of four 11-inch long rails with two slots that can hold up to 6 wine glasses. The glass rack can be mounted under your top kitchen cabinet to keep wine glasses in sight and on hand. Wooden pieces may be painted to match cabinets or wall color, or may be left in their natural finish.

Amazon.com: wine glass holder New, 10-Inch Long, Wine Glass Rack, Wire Hanging Rack, Wine Glass Hanging Rack, Wire Wine Glass Hanger Rack, Stemware Rack, Under Cabinet, Chrome Finish Modern Wine Racks AllModern - Modern Wine Rack, Contemporary ... Shop AllModern for Wine Racks and Storage for the best selection in modern design. Free shipping on all orders over $69. Fox Run Craftsmen Hanging Wine Glass Rack: Kitchen & Dining ... Shop Low Prices on: Fox Run Craftsmen Hanging Wine Glass Rack : Kitchen & Dining Turn Your Mason Jars Into Wine Glasses Fox News Magazine Probably because there are so many things you can do with them. We've turned them into sippy cups, flower vases, lanterns, and now, thanks to ForChicSake.com, we've ... wine holder eBay - Electronics, Cars, Fashion, Collectibles ... Find great deals on eBay for wine holder and chain wine holder. Shop with confidence. Amazon.com: Fox Run Wine Glass Holder: Kitchen & Dining This Wooden Wine Glass Holder is a must-have storage piece for wine lovers everywhere. Made from sturdy wood with a natural finish, this undercabinet wine glass ... Fox Run 4' Donut Cutter - Bed Bath & Beyond Shop for Fox Run 4' Donut Cutter at Bed Bath & Beyond. Also shop for Baking/Measuring,Food Prep/Gadgets,Kitchen. This 4' donut cutter will make even sized donuts ... Fox Run Craftsmen Hanging Wine Glass Rack Wayfair Shop Hanging Wine Glass Rack at Wayfair. Free and Fast Shipping at everyday low prices. Choose from tons of styles, colors, and more!

I found this recipe in the Better Homes & Gardens magazine, and it's a great one to keep on hand!  Chances are, you'll have most, if not all, of the ingredients on hand. They're super easy to whip up and make gorgeous little gifts if wrapped up in some cellophane.  It's a great chance to pull out those Christmas Cookie Cutters and get the kids involved too!  I didn't have any demerara sugar, so I just mixed up some caster sugar and cinnamon and sprinkled that on instead - delicious!

I borrowed out Martha Stewart's "Pies & Tarts" from the library - and oh my, it is an amazing book!  My mouth was watering just flicking through and it has some amazing-looking recipes.  I chose this one for a family lunch - it was easy and soooo delicious!  The original actually uses plums instead of apple, but I've put my adapted version here.  Try it, you won't be disappointed!  But what did Liam & Robbie think?  Check out the Family Show Taste Test below!

Ingredients
For the crust and topping
3/4 cup cold butter, cut into pieces
1/3 cup hazlenut or almond meal
1 1/2 cups plain flour
1/2 cup sugar
1/3 cup brown sugar
1/2 teaspoon cinnamon

For the filling
3 apples, peeled, cored and chopped
1 tin apple & raspberry pie filling
1 tablespoon plain flour
1/4 cup sugar
1 egg, lightly beaten and 1 egg yolk
1/3 cup cream
1/4 cup milk
1/4 teaspoon cinnamon

Method
Make the crust:  preheat oven to 180 degrees celsius.  Butter a 9-inch springform pan.  With an electric mixer on medium speed, mix the hazlenut/almond meal, flour, sugars and cinnamon until just combined.  Add butter and mix on low speed just until combined, 2 to 3 minutes.  Press 3 cups of crumb mixture into bottom of pan and about 1.5 inches up sides to form crust.  Reserve remaining crumb mixture.  Bake crust until set, 18-20 minutes.  Let cool on a wire rack.

Make the filling: scatter chopped apples and pie filling onto cooled crust.

In a medium bowl, whisk together flour and sugar.  Whisk in egg, egg yolk, cream, milk and cinnamon.    Pour custard over fruit; sprinkle with reserved crumb mixture.  Bake tart until custard has set and is slightly golden, 45 to 50 minutes.  Transfer to a wire rack and let tart cool at least 25 minutes before slicing.

How did Liam & Robbie rate it?  Here's the Family Show Taste Test...
 

This recipe was based from one on the packet of McCormick's Cajun Spice - I altered it a bit and it was a huge hit with the family!  I did find the Cajun a bit too spicy for the kids, so I just cooked their chicken plain on a separate part of the barbecue.  You could always make up your own Cajun spice too!  Cooking the chicken on the barbie gave it the most divine flavour - and boring old mushrooms & onions come up tasting amazing too!  I love this one!

Ingredients
500g chicken tenderloins (or breast, cut into thick strips)
Cajun spice mix (depending on how you like it, use as little as 1 teaspoon or as much as 2 tablespoons!)
1 cup mushrooms, sliced
1 brown onion, sliced
olive oil spray
1 cob corn
4 multigrain wraps
1 cup baby spinach
1/2 cucumber, sliced
1 tablespoon mayonnaise

Method
Mix chicken with a spray of oil, spice mix, mushrooms and brown onion in a bowl.  Cover and refrigerate for 30 minutes.

Heat barbecue to medium.  Cook chicken mix until browned, and vegetables are soft.  Grill the corn cob.  When cool enough to handle, remove kernels from cob.

Lay out wraps and top with spinach, cucumber and mayo.  Sprinkle with corn kernels then add cooked chicken mixture.  Wrap up and serve.

 Today I had the honour and pleasure of cooking in Brisbane's King George Square for the annual Kidsafe Cook-off!  Kidsafe is a wonderful organisation, focussing on preventing unintentional death injury to kids, for which I am an ambassador - yay!

The 96five "Mums in the Kitchen"

Anyway, they hold an annual cook-off to raise awareness and to have some fun!  I was in a team with 3 of my workmates - Anny, Amy and Anna - and we were aptly called 96five Mums in the Kitchen!  The judges were celebrity chefs Dominique Rizzo and Damian Heads - who are also Kidsafe Ambassadors, and all-round great people!

Getting some pointers from Damian Heads

The challenge had two parts - firstly, Damian gave a cooking demonstration of his Mediterranean Chicken (recipe below), then we had 30 minutes to cook it ourselves.  The second part was a mystery box, where we were given several ingredients and had 20 minutes to create two desserts.

Our delightful desserts!

We had such a great time!  Unfortunately our team didn't win, but it really was a blast!  I was so proud of food we made and the team effort - we'll just have to keep practicing for next year!

Dom & Damian judging the mains

So here's Damian's recipe - as best I could remember it!  It was absolutely delicious and would make a perfect weeknight meal that the whole family will love.  Thanks again to everyone involved today!

Ingredients
Olive oil
2 chicken breasts
1 red onion, chopped
1/2 zucchini, diced
1 red capsicum, diced
1 teaspoon chilli paste
1 teaspoon crushed garlic
3/4 cup passata
1/2 cup olives, pitted and sliced
2 teaspoons basil paste
3/4 cup cous cous
15g butter

Method
Heat oil in a frying pan over medium-high heat.  Place seasoned chicken in pan and cook for approx 10 minutes, until golden brown.  Add onion and turn chicken over.  Cook for another 5 minutes.  Add chilli, garlic, zucchini, capsicum and passata and cook, covered for about another 5 minutes.

Meanwhile, boil 3/4 cup water.  Add a pinch of salt and a splash of oil.  Take off heat, add cous cous, cover and stand for 5 minutes.  Add butter and fluff with a fork until butter is melted and there are no lumps.

Remove chicken from pan.  Add olives and basil to vegetables and toss to combine.  Slice chicken.

Arrange cous cous on plate, followed by chicken and vegetables.  Season with salt and pepper and a drizzle of oil.  Serve.

Features

• Made from heavy gauge steel
• Durable epoxy coating
• Easy to clean

List Price:
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Product Description
Lets face it, there is no easy way to organize lids in your pantry. This lid organizer is a great solution to help keep all of the lids together so that they are easy to find.

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Lately I've been trying more intolerance-friendly recipes, and the results have been surprisingly good!  People who can't have things like wheat and/or dairy, really do appreciate when you go to that bit of extra effort and cater for them.  It can't be easy being restricted in what you can have!  I found this cake so simple to make, and didn't even bother with an icing as the apples made it so moist.  It was a huge hit and amazingly easy!

Ingredients
425g can apple pie fruit (or 6-8 apples, peeled, cored, chopped & stewed)
1/4 cup (60ml) water
1 tsp bicarbonate soda
125g non-dairy spread
1 cup (220g) caster sugar
1 tsp vanilla
2 cups (300g) gluten-free self-raising flour
2 tbs cocoa

Method
Preheat oven to 180°C. Grease a 20cm cake pan and line base and sides with non-stick baking paper.

Place apple, water and soda in a small pan over low heat until soda starts to bubble, remove from heat.

Beat spread, sugar and vanilla in a medium bowl with an electric mixer until light and fluffy. Stir in combined sifted flour and cocoa. Fold in apple mixture.

Spread mixture into prepared pan and cook for about 40 minutes or until cooked when tested with a skewer. Cool on a wire rack.

Features

• Easy to install, hardware included
• For 12" or wider opening

List Price: $33.99
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Product Description
ClosetMaid 3051 Kitchen 11" Cabinet Organizer


Easy to install, hardware includedFor 12" or wider opening
Need more information on this product? Click here to ask.

ClosetMaid 3609 2 Tier 14-Inch Kitchen Cabinet Organizer, White Baskets slide independently 14', 2 Tier Sliding Wire Cabinet Organizer, 2 Levels Of Organization, Includes All Hardware To Install Cabinet Organizer In Opening Of 14 ... ClosetMaid 3608 2 Tier 11-Inch Kitchen Cabinet Organizer, White Baskets slide independently 11', 2 Tier Sliding Wire Cabinet Organizer, 2 Levels Of Organization, Includes All Hardware To Install Cabinet Organizer In Opening Of 11 ...

Features

• Holds up to 8 (15-ounce) cans
• Angled for smooth, gravity feed

List Price: $11.99
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Product Description
Non-skid can organizer holds up to 8 (15 oz.) soup, soda, or vegetable cans. Angled for smooth gravity feed.

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I love a good home-made pizza and had been going for the convenience of store-bought bases.  But sometimes I just feel like getting my hands into some dough - for some reason, I find it really satisfying to make things with proper yeast!  So I got this recipe from my new favourite Facebook page - Bread & Butter Mum.  It makes enough for 2 bases, so I put half in the freezer and we used it a week later.  It's a great recipe and I know you'll love it too!  The finished product below is caramelised onion, roast sweet potato & cheese - it was DIVINE!!!

Makes 2 x 32cm diameter pizzas.

Ingredients:
2 1/4 cups plain flour
3 tsp dry yeast
1 tsp sugar
3/4 cup warm water
3 tblsp olive oil

Method
Sprinkle yeast and sugar over water, cover and stand in a warm place for 15mins until frothy.

Mix flour and a pinch of salt and pepper in a bowl.

Add olive oil to yeast/water mix and add all this to the flour mix. It should be a moist dough so add a little extra water if needed. Cover and stand in a warm place for 30mins or doubled in bulk.

Heat oven to 250* Celcius with a pizza stone or oven tray in it so it gets nice and hot.

Divide dough in a half and using a generous amount of flour roll out into your pizza base. Put on top of stone or tray and cover with pizza sauce cheese etc whatever you like. Bake for 15mins or until golden brown.

I made these delicious little balls recently to use up a bit of dried fruit I had on hand - I loved the result! They are dairy-free, low calorie (only 55 cals per ball!), gluten-free and super easy to make - I've written down what I used, but you can use any dried fruit, and it really doesn't matter how much of each, just try and get 2 cups altogether.  Enjoy :-)

Ingredients (makes 20)
1/2 cup pitted dates, roughly chopped
3/4 cup dried apricots, roughly chopped
3/4 cup sultanas
2 cups rolled oats
1/2 cup raw almonds or walnuts, roughly chopped
1 tablespoon cocoa powder
1 teaspoon vanilla essence

Method
Place all ingredients in a food processor and process until well combined.

Roll level tablespoons of the mixture into firm balls.  Store in an airtight container in the fridge.

Today's soup is a rich and indulgent one that's so flavoursome.  I saw Luke Mangan cook it on the Today Show and decided to give it a go.  I've made a few changes to make it far lower in fat and calories than the original - this one came out at just over 300 calories per serve.  Really tasty and easy to make!

Ingredients (serves 6)
50g butter
1 tablespoon extra virgin olive oil
2 onions, finely sliced
2 medium-sized cauliflowers, roughly chopped
1 large leek washed and sliced (discarding the dark green section of the leek)
2 tablespoons curry spice
600ml low-fat milk
Sea salt and freshly ground
1/2 cup light cream
1/2 a bunch of chives, finely chopped

Place the butter and oil in a large saucepan and heat for 2-3 minutes.  Add the onion and leek and cook over a gentle heat until soft, making sure it does not go brown.

Add curry spice and cook for a further 1 minute.  Add the cauliflower to the pan and cook, stirring occasionally, for about 10-15 minutes or until the cauliflower has softened.

Pour in the milk and cream and bring to the boil, turn down to a simmer and cook for 5-10 minutes or until the cauliflower is completely soft.  In a blender, puree the cauliflower mixture until smooth.

Return to saucepan and bring to boil, check seasoning.  Serve in individual bowls, and sprinkle on chopped chives.

Super easy, super tasty, quick, cheap & healthy - this one ticks all the boxes!

Ingredients (serves 4)
500g pumpkin, cubed
1 red onion, chopped
olive oil spray
1/2 tablespoon Moroccan seasoning
400g can chickpeas
200g low-fat feta

Method
Preheat oven to 200 degrees celsius.

Spread pumpkin and onion on a lined oven tray and spray with olive oil.  Sprinkle with seasoning.

Bake for about 30 minutes, until tender and golden.

Combine chickpeas, feta with pumpkin & onion.  Serve.

I saw this recipe in a few places so decided to try it for my little boy's first birthday party.  Well, I've since decided that Cake/Tim-Tam Pops are not for me!  I think they look amazing when done well, but they're just too fiddly for me and involve too many steps.  I wanted to share the recipe anyway because so many people at the party commented how much they loved them (even though I wasn't too happy with them!)  I struggled to get the right consistency, so there was a bit of refrigerating and re-rolling involved, then my chocolate wasn't melting properly so I was lucky to get any out on the party table!  Anyway, they tasted yummy and you could always experiment with different flavours of tim-tams.

Ingredients
200g packet of tim-tams
100g cream cheese
lollipop sticks
200g candy melts/melting chocolate
decorations, if desired (I used fondant stars)

Method
Crush tim-tams in a food processor.  Add cream cheese and blend until well combine.

Roll tablespoon-sized balls of mixture on a tray covered with baking paper.  Place in the fridge for about an hour.  Remove and push lollipop sticks into the balls.

Melt chocolate in the microwave or over a saucepan of simmering water.  Dip the balls into chocolate, spin around to remove excess.  Either lie on baking paper or push into styrofoam to decorate.

Features

• Wire Lid Rack Organizer Features
• Organizes up to nine pot or pan lids.
• A great way to maximize storage space in your kitchen.
• Compact design fits neatly into tight spaces in kitchen cabinets or shelves.
• Eliminates messy stacks of pot lids.

List Price:
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Product Description
Tidy up cluttered kitchen cabinets and maximize your kitchen storage space by organizing pot and pan lids on this sturdy Wire Lid Storage Rack. This lid organizer has space for up to nine pot lids and is constructed from heavy duty metal wire to provide years of reliable performance. Wire Lid Rack Organizer Features Organizes up to nine pot or pan lids. A great way to maximize storage space in your kitchen. Compact design fits neatly into tight spaces in kitchen cabinets or shelves. Eliminates messy stacks of pot lids. Makes it easy to find the matching lid to a pot or pan. Constructed from heavy duty metal wire to withstand years of use. Attractive white finish is durable and easy to keep clean.

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Features

• Feet in standard cabinet 15 inch width , 24 inch height 24 inch diameter
• Free stand on countertop or inside cabinet, 19 inch height 13 inch depth
• Ready to use , no tools , no assembly need , just open to the desire position, and ready for use
• Hold up to 11 piece cookware (4 pans with 4 lids storage on shelves, 3 piece in hanging hooks)
• Sturdy and durable all metal constructure

List Price: $18.99
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Product Description
Pot Rack Cookware Organizer size 19 inch tall, 13 inch width, fit cabinet standard size, sit on countertop. US and foreign Patent pending design easy assembly, no need tool

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A simple, gorgeous little treat that's sure to impress!  You can spice these up with some flavour variations - my suggestions are at the bottom of the recipe.  But most importantly - what did Liam & Robbie think?  Listen to their controversial verdict in the Family Show Taste Test below!

Ingredients
125g butter, softened
1/2 cup caster sugar
1egg
1/3 cup plain flour
1/4 cup self-raising flour
2/3 cup corn flour
1/4 cup custard powder

Vienna cream
60g butter, softened
1/2 teaspoon vanilla extract
3/4 cup icing sugar
2 teaspoons milk

Method
Preheat oven to 200 degrees Celsius (180 fan-forced). Line oven trays with baking paper.

Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Stir in sifted dry ingredients, in two batches.

Spoon mixture into piping bag fitted with 1cm-fluted tube. Pipe 3cm rosettes on trays, about 3cm apart.

Bake biscuits about 10 minutes; cool on trays.

Make Vienna cream: beat butter and extract in small bowl with electric mixer until as white as possible; gradually beat in sifted icing sugar and milk, in two batches.

Sandwich biscuits with Vienna cream (I like to pipe it on).

Variations: mix 2 tablespoons cocoa with 2 tablespoons water and add to mixture at the end. Flavour Vienna cream with essence like strawberry, coconut or peppermint instead of vanilla.


How did Liam & Robbie rate them?  Here's the Family Show Taste Test:

Hello Blog-land!  Hope everyone had a fabulous Christmas.  We had such a wonderful time filled with plenty of food and family - and most importantly, the kids had a blast!  I've had a few days break from the blog, but have lots of recipes up my sleeve to share with you.

First up, a fabulous holiday recipe.  Last night, I decided it was time the kids pulled their weight a bit, so they made their own dinner.  Yep, they're 1 and 2 years old, but they did it themselves!  Mini pizzas are great post-Christmas food as you can use up whatever leftovers you have in the fridge.  We had salami, cheese, mushroom paste (recipe to come - this stuff is delish!), mushrooms, tomatoes, herbs and beetroot relish (another recipe to come!).

The kids just loved building their own pizzas and it meant less work for me - bonus!

Here's the recipe - except I divided the dough in half, then divided the half into 4 pieces.  They only needed 10 minutes in the oven.  Enjoy!

What a wonderful way to kick off the festive season, than with Fruit Mince Pies! In case you missed my Facebook announcement - I'll be posting a Christmas Recipe every day until the 25th! I have already been making some delicious little treats, so make sure you keep up to date with the blog for some wonderful ideas.

So, this recipe is from Sunbeam and I really love it! These are made in mini-muffin pans, and I find the size just perfect. Because there are so many yummy (and high-calorie) treats around at Christmas, I like keeping things bite-sized.

I have already frozen my batch, so have them on hand to give as gifts or to take along to any Christmas get-togethers. It could just be the Brisbane humidity, but I found the pastry quite soft, so next time I'll add an extra 1/2 cup of plain flour. I also cheated and used a bought jar of fruit mince for the filling - but hey, I've got a 1 and 2-year-old so time is precious!

Enjoy these, let me know if you whip them up and what you think!

Ingredients
FILLING
200g Sunbeam Mixed Fruit, chopped
2 tbsp golden syrup
1 tsp finely grated lemon rind
1 tsp mixed spice
1⁄4 cup brandy

I found this recipe in the latest Coles Baby & Toddler Club Magazine and knew it would be perfect packed with fresh vegetables from Charlie's - and it was!  The whole family will love the sweetness of this dish, which is packed with goodness and flavour.  I kept the calories down by having it without any added rice, but did sprinkle on some cashews for a bit of texture.  I made a few changes - using chicken instead of pork and omitting water chestnuts, but you could definitely make it to your own liking.  Give it a try!


Ingredients (serves 4)
olive oil spray
400g chicken breast, thinly sliced
1 medium red onion, cut into think wedges
1/2 small pineapple, peeled, cored, cut into 2cm pieces
1/2 medium green capsicum, chopped
1/2 medium red capsicum, chopped
1 tbsp cornflour
1/4 cup white vinegar
1 tbsp soy sauce
1/3 cup tomato sauce
3/4 cup chicken stock

One of the things I love about being a mum is getting to play and do fun activities with the kids. Sometimes we're so busy rushing about from activity to activity, that we don't get the quality time to do some good old-fashioned craft. And what better excuse than Christmas! Grandparents love getting hand-made gifts from the kids (well, they pretend to anyway!) and this one is so easy and fun. I saw some girlfriends do this with their kids (thanks for the inspiration girls!) and decided to give it a go. I got the recipe from www.taste.com.au - my mixture was probably a bit on the dry side as it had a few cracks, but overall, it was easy and fun and they look fab! You can also cut out Christmas shapes, paint any colour you like, decorate with glitter, and hang them on the tree. Give them a go!

Ingredients
1 1/2 cups plain flour
1/2 cup fine table salt
1 tablespoon vegetable oil
2/3 cup chilled water
Paint

Method
Preheat oven to 120°C. Line 2 baking trays with baking paper. Mix flour and salt in a bowl. Make a well in the centre. Pour in oil. Gradually add water, stirring mixture with a wooden spoon until combined. Turn dough onto a lightly floured surface. Knead to make a smooth ball.

Roll dough out between 2 sheets baking paper until 7mm thick. Use a bowl to cut out circles.  Press child's hand firmly in the middle. Place on trays. Roll remaining dough together and repeat.