Think of your pantry like a small restaurant where inventory goes in and out, should be easily stored and identified. If you don’t use them in a 3-month span, donate them.īuild a minimalist pantry.
Give away the gadgets and tools you no longer use, then move those you can’t quite part with because you “might need it” to a storage bin in the basement or a closet. But how do you choose your favorite child when it comes to the kitchen? It can actually be easier than you think ( here is my list of must-have kitchen tools). Make your list of the essential kitchen tools you always use and get rid of the stuff you don’t. Paring down the gadgets and appliances you own to just the essentials you use on a regular basis, like you would with a capsule wardrobe, provides fewer options to be distracted with so the opportunities to create really do become limitless. Melissa’s take is your kitchen is really the biggest closet in your home, storing “stuff” that is not all of it is stuff you need or use. The capsule kitchen is a concept my friend Courtney and I played around with a few years ago that I really should explore again. When you are discriminating about what surrounds you in your life and in your kitchen, and keep less around in your physical space, you create more space to notice more about yourself and your habits. Here are a few of Melissa’s minimalist tendency takeaways I’m totally working toward myself: This is just one of the ways The Minimalist Kitchen stands out among the rest. That wouldn’t be very minimalist, now would it? Instead what you’ll find along with 100 recipes for her famous pizzas, easy to succeed at desserts and her make-every-day-of-the-week-hummus, are Melissa’s tricks and tips to making and keeping a minimalist kitchen yourself. What you won’t find in The Minimalist Kitchen are recipes with a laundry list of ingredients or take all day to make. She lives what she preaches and does it with ultimate style and loving grace. And not only cooking, but baking the best things, too. spatula.īut oh, the magic Melissa can make when living, and cooking, with less.
I remember looking at the spices in her kitchen cupboard and thinking to myself, “Really? Is that all she has to flavor everything she cooks with?” And when she asked me to hand her a spatula, I was surprised at the contrast to my own kitchen when I opened the drawer and there in Melissa’s drawer I found just. I’ve known Melissa for years and have seen her work her recipe-making magic first hand in her minimalist farmhouse kitchen and totally enjoyed the labor of her foodie love. That’s why when I was leafing through one of my favorite food blogger’s new cookbook, The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques by Melissa Coleman of The Faux Martha, this chilaquiles recipe was just one that leapt from it’s beautifully, but simply, designed pages. The recipe archives here on FoodieCrush have a well-stocked list of Mexican favorites, but there’s been a hole just waiting to be filled with this skillet breakfast nacho recipe. The thought of mixing chips with enchilada sauce and then topping it all with eggs may not sound as compelling as beef and butternut squash enchiladas or 5-minute chipotle shredded chicken taquitos with my homemade creamy avocado salsa verde, but because you can have this entire meal-in-one cooked and on the table in less than 20 minutes, that’s more than compelling to me. The first time I spied chilaquiles on the menu was when I actually was IN Mexico, because until recent years, it wasn’t a very common item at any of the Mexican American restaurants I’d been to.
Thanks to Taco Tuesday’s Mexican-fest that left you with an extra bag of tortilla chips, salsa, and hopefully avocado, all this recipe needs to add is a super simple homemade tomato and chile enchilada sauce and sunny side up eggs to make chilaquiles at home for one of the quickest breakfast or brunch recipes that you’ll totally be making for dinner too.
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