October 25th, 2017 09:00:00 am
Steamed corn on the cob in our book is actually Vapor Cooked Corn on the Cob, in our Titanium Cookware, using the lid and NO WATER. Why is this important? Because when you cook your corn (or any vegetable) in water, you lose 49% of the water soluble vitamins. When you steam above water, you lose 25% of your water soluble vitamins. But when you vapor cook it, you lose a mere 2%. So the vegetables will retain their nutrition and flavor. It is also super fast and easy because you're using your everyday cookware and not having to lug out equipment.
So, to get started, simply rinse your corn. You can leave it in the husk, or remove it, whatever you prefer. I think the husk adds a neat looking presentation on the plate particularly if you are serving it with BBQ ribs or hamburgers. Pre-heat your pan to Low (so just get it warmed up a bit, not hot). Now put the rinsed corn into your Titanium Pan. A few droplets of water are good as they allow you to see when it's hot, once the lid is on.
Here I am using the European Square Casserole. In this pan you can line up many cobs of corn, and it's square shape allows several rows. But, you can also stack them atop one another in a round pan because our lids are nicely domed. Any piece you have that will fit your corn will do!
Now just add the lid. Your heat, again should be on Low... on my cooktop that is about a 3. Once you see the moisture develop on the lid, set your timer for 5 minutes. You can smell the vapor near the subtle glass lid vents as it becomes the sweet smell of corn. You don't want to leave it too long because corn really just needs to be "warmed" to taste perfect. If you over-cook it, it becomes gummy or soggy. It should be crisp and flavorful using this timing. Butter and serve!
You can also turn the burner off and leave the steamed corn on the cob there while getting ready to serve. Remove it from the hot burner and leave the lid on. It's an excellent warming plate.
September 13th, 2017 04:01:00 pm
This recipe for gluten-free skillet bread is converted to fit perfectly into our 8" Sauce Pan, which is 8" in diameter and 3" deep. See it here. It makes a wonderful loaf of bread that can either be sliced into wedges, or sliced long-wise across the loaf. The edges are slightly crunchy and the inside is moist and delicious. You can eat it plain, or toast it for a crunchier texture. You can bake any bread recipe in our pans, this one is gluten-free and made with Almond Flour, and is also a Paleo Bread. You can see that the bread just slides out of the pan onto your parchment lined plate for cooling. You can change the flavors too. I've used Kalamata Olives and Rosemary, but you can use any flavors you like--such as jalepenos for a spicy twist or onions and carraway seeds for delicious sandwich bread.
INGREDIENTS for Paleo Gluten-Free Bread:
Preheat your oven to 350 degrees. In a medium bowl, whisk together the almond flour, cumin, baking soda, and salt. Set aside. In a large bowl add the cashew butter, eggs, and egg whites, and use the whisk attachment of an electric mixer to blend until smooth. Slowley pour in the water, followed by the almond flour mixture. Once this is blended, add the vinegar and mix until smooth. Now fold in your "extra" goodies. In this case the chopped olives and rosemary.
Next simply pour the batter into the 8" Sauce Pan (20 cm) and sprinkle the top with the cumin seeds, and bake for 45 minutes or until a toothpick inserted into the center comes out clean. Put the pan onto a cooling rack and cool the bread. Then just slide it out of the pan onto a plate lined with a bit of parchment paper so the moist bread will not stick to the glass plate.
I hope you enjoy this simple and healthy gluten-free skillet bread as much as we do. It's paleo compatible, and also dairy free! We served it warm at dinner with a side of mashed avocado to smear on it. It was a huge hit, and guilt-free.
August 7th, 2017 02:09:00 pm
Lay it all out -- in the sheet pan! Cooking an entire meal on a single baking sheet is a great alternative to classic one-pot recipes. This method really allows the individual flavors of your food groups to shine, while it guarantees the easiest cleanup ever.
Start your super easy sheet pan supper by gathering some ingredients. You can adjust this list to what you like, and what you have on hand. They will all cook together in the oven and the flavors will be delicious even if you choose to substitue brussel sprouts for squash. Preheat the oven to 400 degrees for this sheet pan supper!
Put the onions in a pan and saute them until soft and lightly browned. I'm using the Titanium Grill Pan which you can view here. Once browned, line the Baking Sheet with the onion, and sprinkle the minced/chopped garlic onto the tray as well. These will be at the bottom so they can get good contact with the pan to release flavor throughout the food.
In a bowl, mix the chicken cubes with the seasonings of your choice and the oil. Toss it well to coat the chicken with the seasoning.
Add the veggies to the bowl and mix and season it all together. You may need to add some oil to get everything to distribute well onto the chopped vegetables. Now layer this onto the baking sheet. See the Titanium Baking Sheet here. It is such a versatile piece and will clean up so easy once this is baked, as nothing will stick to it!
Bake this for about 20 minutes, or until the chicken pieces register 165 degrees. If you keep the chicken cubes reasonably small, they will cook faster. Serve in bowls. This is a delicious comfort food. Enjoy!
July 19th, 2017 03:15:00 pm
I am standing there after a full day of work... looking at a package of ground beef and thinking, thinking, thinking. How can I make this interesting? Mushrooms and a variety of onions, as well as pasta are always staples in our house, and I happen to have some sour cream left over from a party dip I made last weekend. Perfect time to throw together Beef Stroganoff with Ground Beef. This is also even better with Sirloin or Tenderloin sliced thin, but ground beef will taste delicious as well. Here is what the end result looked like. It was creamy and delicious and I paired it with some healthy vapor cooked broccoli that took under 10 minutes.
You can do this all in one pan, while boiling the pasta in a second pan, and vapor cooking the broccoli in a small third pan. Start by browning the ground beef (or the tenderloin slices). While that is browning, slice the mushrooms and dice the shallots.
Remove the cooked ground beef and add the butter. If your meat has fat, just use that. Mine was super lean so I used the butter. Add the shallots and saute them for a few minutes to bring out their delicious flavor. Once the shallots are tender, remove them, adding them to the ground beef that is set aside in a bowl. Now you can add your sliced mushrooms to the same pan, and begin to saute them. They will release moisture immediately. Once they do, add the seasonings: nutmeg, tarragon and a bit of red wine or a couple of dashes of worcestershire.
When the mushrooms are soft and melded nicely with the spices, lower the heat and add back the meat and shallots. Make sure that has cooled a bit before adding the sour cream. And make sure the sour cream is not super cold or it will curdle. Room temperature is best. Add the sour cream and stir gently to combine all ingredients.
Vapor cook the broccoli for a healthy side to offset this creamy stroganoff. Cook the egg noodles as instructed. Add a pile of noodles to each plate and top with a generous scoop of Beef Stroganoff. A delicious dinner on a budget.
June 30th, 2017 02:00:00 pm
Healthy snacking is especially easy if you make something nourishing in advance, put it into containers, so it's ready to grab and go. These healthy quinoa snacks are the perfect gluten-free pop of energy, and can easily be modified into different variations to suit your tastebuds!
Make a big batch of quinoa to start, using your Titanium Universal Pot, see it here. I am using the 8" Soup Pot. Once your quinoa is cooked, set it aside to cool and begin assembling the other ingredients.
You can pre-soak your quinoa in apple cider vinegar overnight if you want it to be even more delicious. This process removes the sapponins that coat the grain and soaking it off eliminates some of the bitterness. It is good either way. Once the quinoa is boiled and sprouted. I moved it into my mixing bowl to cool, and used the same pot to start vapor cooking the broccoli. I have frozen, organic broccoli and you simply pour the frozen florets into the pot, add the lid and set the heat very low. They will be done in minutes. Move them onto a cutting board and chop them for the snacks. If you are using fresh broccoli, just rinse them and put them into the pot as well... same process. They vapor cook on low heat very quickly.
Preheat the oven to 350 degrees. Grease mini muffin cups (or not if non-stick). Now chop the onion and grate and cube the cheeses and add them to the mixing bowl as well. Beat the eggs and pour those into the bowl. These will act as the glue to hold these together once they are baked.
Fill the mini muffin tins and bake for 15 to 20 minutes or until the edges get a bit browned and crispy. Let cool on a cooling rack, pop them out, bag them and refrigerate for snacks, or plate them and serve them as warm appetizers. Your guests will appreciate a healthy alternative that is both gluten-free and a delicious quinoa snack!
©2012-2017 Titanium Cookware Collection