February 22nd, 2018 12:36:00 pm
It is so simple to put this together and delight in the satisfaction of a creamy pasta dish, that is reminiscent of a dairy-free alfredo sauce. Our avocado pasta dish will please your family, even though it introduces a lot of fresh vegetables to the dinner table.
Ingredients to Assemble:
Cook that pasta in your Titanium Pot and drain. I used the mid-size soup pot that is 9" in diameter and 5 inches deep. You can see it here.
Now mash in a large bowl, the avocado and garlic so that it is creamy. Add the lemon and salt/pepper and garlic powder to taste. In your small Titanium Frying Pan, roast the pine nuts (or other nuts) until they are slightly brown. Just put them direcltly onto the titanium surface without any added oil. And keep them moving a bit as they get toasty brown. This really brings out the flavor of the nut. Set aside to cool.
Next I took my broccoli and put it into a small Titanium Pot, and gently vapor cooked it. See more about vapor cooking here. I set the broccoli aside to cool and then chopped it to get it ready for the pasta dish. This works equally well with fresh or frozen broccoli.
Now toss your pasta into the creamy avocado pasta sauce to coat it generously. Add all of the chopped vegetables and toss some more. This is so delicious and so easy, but also very healthful! As you get your servings of vegetables, you will not miss the meat or the glutens.
Let me know if you try this recipe, and enjoyed the dairy free alfredo sauce. And let me know if you brought in additional ingredients to make it your own.
January 4th, 2018 03:23:00 pm
A Sukiyaki Pot is a japanse sukiyaki recipe that can be made with many different choices in ingredients. Here we are assembling and cooking it in a Titanium Pot, instead of the traditional hot pot, because we are all about surfaces that don't leach into our food. Any of our Casserole or Rondeau Pans will work perfectly. I'm using the 11 x11 square (see it here), but they also are offered in round sizes more like the hot pots (see here). I also cooked mine stovetop and then moved it to the table (instead of cooking it tabletop). Every last bit was snatched from the pot by my guests. Using their chopsticks they selected morsels from each corner of the pan, and indulged in the noodles in the center. It had all simmered in the delicious mushroom stock making the flavors meld nicely. This picture shows the end product right before it was moved to the table. Using this Titanium Pot is wonderful because you have a lid to keep it all warm while your guests assemble.
Start by making the Stock. In a small pot combine water, shitake mushrooms and kombu. Bring to a boil and press down on mushrooms and kombu so they stay submerged. Reduce heat and simmer 20 minutes. Scoop out and discard solids and stir in the tamari (I used coconut aminos), mirin and maple syrup. Simmer 5 minutes longer. Remove from heat and set aside. For the stock I used our Titanium Universal Pot, in the 6" size (see it here). Here are the ingredients for the stock:
Next I cooked the buckwheat noodles, drained and set them aside in a bowl. In regard to these noodles, read your labels!! I have only found one brand that is actually a whole grain buckwheat noodle (non wheat). A lot of the packages say "Buckwheat Soba" but if you read the ingredients, it's made from wheat flour. Eden Selected Buckwheat Soba is the real deal, 100% Whole Buckwheat Flour. You will need an 8 oz package for this recipe.
Next I lightly toasted the sesame seeds until lightly browned and fragrant. I transfered them to the mortar and pestle and ground them lightly until about 1/2 the seeds were broken. Set it aside.
Now you need to chop and prep. Cut the stems out of the collard greens and stack leaves so they are all facing the same direction. Roll from one side to the other to form a log, and cut the crosswise into 1/4 inch ribbons. Heat the Titanium Pot over medium-high heat and add a bit of coconut or avocado oil. Visually divide the skillet into 5-6 pie slices and place one vegetable in each area. Collard greens, Onions, Carrots, Daikon, Mushrooms, and Mung sprouts. Saute them for 2 minutes, gently pushing them with a wooden spoon but keeping them in their generally defined area. Add water and simmer vegetables until collards are wilted (about 1 minute longer). Push ingredients closer to the edge of the pan and transfer cooked noodles to the center of the skillet.
Pour the warm stock over the noodles and vegetables. Sprinkle with the sesame blend and serve. I put this in the center of the table and everyone used chopsticks (or forks) to transfer portions periodically to their plates, grabbing from each grouping.
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!
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