November 16th, 2018 12:12:00 pm
Welcome to a surpringly refreshing twist to grilling... Watermelon Steak Cube Skewers served over a Feta and White Bean Salad. This was my "meatless monday" creation and my husband was passing through the kitchen and did a double-take... no... triple-take as he observed what was grilling on the grill pan. Top it with the balsamic reduction and you have an abundance of bursting flavor! Watermelon is in season, so if you've been eyeing it in the produce section, grab some and use it for dinner!
In a large bowl, combine beans, greens, onion, tomatoes and oil. Add crumbled feta cheese and mix gently. Season with Salt and Pepper to your liking. Divide among bowls.
Preheat your Titanium Grill Pan (see it here) getting in nice and hot on medium-high heat. Now cut the watermelon into 2 or 3 inch cubes. I made them somewhat bite-size.
Pat the watermelon cubes dry and assemble them onto the skewers. Once the pan is hot, put the skewers onto the grill pan and start searing. No need to add oil. I grilled mine for about 3 or 4 minutes each side.
While you are grilling the watermelon steak cubes, start your balsamic reduction. Simply pour the balsamic into a small Titanium Universal Pot (see it here) and simmer gently. Then, I brought it up to a gentle boil, all the while moving it around with a heat-safe silicone spatula. You want to reduce it down until it is syrupy and coats the spatula (reduce in volume by about half). Pour this into a small pitcher if you wish, for adding to the salad tableside. This balsamic reduction will be your new best friend if you are not accustomed to using it. It adds such tremendous flavor to really anything. I save some in my refrigerator and drizzle it over whatever is boring me, like a chicken breast. I dip my bread into it. Warning... it is addictive, yet so easy to make rather than buying the super expensive glaze products.
Serve those salads with a skewer of watermelon steak on each bowl and a drizzle of balsamic onto the watermelon steaks. Yum!
November 1st, 2018 01:55:00 pm
If cooking without oil is a goal of yours, you can easily do so with the help of a Titanium Frying Pan. In fact, there are unlimited delicious meals you can make using only a frying pan and its lid (that creates a vapor oven on your stovetop, and is also a waterless cooker). From frying eggs, to stir frying veggies, to browning breaded fish, to hamburger patty's ... we've got the pan for the job.
People have many reasons to choose to cook without oil, whether it is for weight loss and caloric restriction, or overall artery and heart health. After all, oil has 120 calories per tablespoon and is 100% fat. It also is thought to decrease endothelial function because it constricts the blood flow by 32% after a meal, injures the endothelial cells and triggers plaque build-up (atherosclerosis).
If any of these things are top of mind… rest assured that you can still easily prepare delicious meals without oil, as long as you have a good quality and reliable frying pan and oven-safe lid.
If you are not worried about getting something “browned or crispy,” the simplest and most healthy way to prepare virtually anything in your titanium frying pan is to use the lid and vapor cook. This will cook the food inside fast, but allow you to use very low heat, making it the healthiest choice. In addition, the moisture will be locked in with the food, so you won’t have to worry about anything sticking, as long as you are using top quality titanium pans.
To use this method for meat, simply put the seasoned cut of meat into the pre-heated pan, and add the lid. You will see moisture forming on the lid. After a few minutes, turn the meat and re-apply the lid. You will find that whether this is a chicken breast or a hamburger patty, or a steak, it will be moist and delicious and cooked through in no time.
To use this method for vegetables, simply rinse the vegetable or starch and put it into the titanium frying pan, cold. Add the lid and turn the heat to low. Do not add water, and do not pre-heat. You will see moisture form on the lid. Eventually you will smell the scent of cooked vegetables, squash, potatoes, it works with everything. 98% of your water soluble vitamins will still be intact using this method, so you will note that there will be substantially more flavor to your food. I find I rarely have to season my vegetables after cooking them with this method, because it brings out the flavor that is in the vegetable itself, so much so that it would spoil it to add anything. The sweet potatoes do not need added butter as they are super moist and delicious when cooked this way. The beets will be sweet and will stand alone as an amazing sided dish served warm or cold.
If on the other hand, you are feeling in the mood for something crispy and browned… no problem. Your titanium frying pan can accomplish this for you as well, again, without using oil. To brown meats or fish, or even eggplant… simply pre-heat your pan so that it will sizzle when the meat touches the surface. Brown it to your desired level. It will not stick to the surface of this cookware.
Other things you might want to brown, but more gently are your delicious morning pancakes or french toast! I love making these oil-free cassava pancakes, or adding fruit like fresh peach or bananas. Again, they simply will not stick to the surface, but will offer you a beautiful brown hue as long as you pre-heat the pan.
Another option is the stir-fry in your titanium frying pan. You can actually do this without any oil or anything at all, but sometimes I enjoy adding a liquid such as coconut aminos, or vegetable broth, or balsamic vinegar … to introduce some element of change in an effort to keep mealtime interesting. Of course, just chop your chosen vegetables, and toss them into a pre-heated pan. Keep them moving if you’re using high-heat, or add the lid to make them tender more quickly, stirring occasionally in between.
Using your Titanium Frying Pan for cooking without oil is not at all scary and is not going to send you to the 'soak and scrub' zone. It will perform beautifully and wipe clean easily.
October 22nd, 2018 09:12:00 am
Our gluten-free crepe recipe is also paleo... Using your nonstick Titanium Frying Pan (see it here) you can enjoy these as a "tortilla" or as a sweet treat "crepe". I put a plate of them out with my Lemon Chicken dish and they were gobbled down as a substitue for bread or rolls. Spread them with a little butter and use them to sop up the delicious sauce of your favorite entree. Or, use them as a lightly sweet dessert... by adding jam or fruit and sprinkling with powdered sugar. Or, add a spread of Nutella and some sweet whipping cream. Or, you can go Swedish style and use lingonberry jam inside!
Assembe these simple ingredients:
In a mixing bowl, combine all of the wet ingredients. In a separate bowl, combine all of the dry ingredients together (salt and flours). Next, pour the wet ingredients into the dry ingredients and whisk until well combined. Pre-heat your Titanium Frying Pan (see it here) on medium-low heat.
Next, simply pour a shallow layer (about 1/3 cup) batter into the center of the pan, letting it spread out into a 6" circle. Cook for 2-3 minutes until the tortilla or crepe is lightly browned on the bottom. Flip and cook for another 1-2 minutes on the opposite side until lightly browned. Place tortillas on a paper towel-lined plate.
Enjoy our very simple gluten-free tortilla or gluten-free crepe recipe as a side to dinner, or as dessert.
September 25th, 2018 09:49:00 am
Hatch Chile Season is upon us once again. I was selecting the extra hot ones at my local market and another shopper asked me how to roast hatch chiles and easily get the skin off. Most people traditionally will use saran wrap and or aluminum foil, but if you are a regular of my blog, you know that I would never add the toxins into my family meal by introducing heat to plastic wrap... and foil. So there is an easier, chemical-free, and more sustainable method I will show you in this blog. I make this super simple so you can actually roast these without an outdoor grill. Here I made a cheesy and delicious side dish with the hatch chili peppers. But there are tons of different ways you can use them, once you roast and remove the outer skin. The flavor is incredible!
I start by cleaning my hatch chiles. I just slice them open and remove the seed pod at the inside stem area. Then I rinse them well. For roasting, I am going to use the Titanium Grill Pan. It is very useful for indoor roasting / broiling because it has a removeable handle! But thanks to that removeable handle, you can also use this effectively on an outdoor grill. See the indoor grill pan here.
Layer your chiles into the pan and put them under the broiler with the handle removed from the pan. They will blister quickly. Turn them and blister the second side as well. Now turn off the broiler, and put them on the cooktop. Put the burner on very low heat and add the lid. This is now steaming or vapor cooking the skin. It will loosen the skin in just a few mintues. Notice how the vapor builds on the lid. The smell is wonderful as it gets nice and moist in the pan. This lid method replaces the saran wrap method most people use, to loosen the skin. After about 5 minutes, remove the lid and turn the burner off. I like to let them cool at this point, so that I can easily handle them.
Once cooled, simply slide the skin off of each chili. Start at the base and work your way up, it should peel or slide off quite easily.
Now layer them back into the same pan for a casserole style side dish. You can also easily snap the pan handle back into place so that you can move this to another burner, or put it into the oven for warming or baking. I simply layered cheese and diced jalepenos, added the lid, and in a few minutes it was melted and ready to enjoy. You can do multiple layers and use chicken for a more hearty entree, or just cheese like I've done here. The best part is, with your Titanium Cookware, you can simply slide this cheesy, yummy food right out of the pan onto the serving plate. No soaking or scrubbing. Nothing is stuck to the pan. And it can go from broiler to stovetop, to oven, without a problem.
Enjoy learning how to roast hatch chiles without having to use an outdoor grill! Explore the many ways to enjoy these delicious chiles while they are in season. They freeze well too!
September 6th, 2018 10:41:00 am
This Vietnamese Shrimp Salad is a favorite. We've converted ingredients to be super healthy. You will love that it is light but very fulfilling for dinner.
See the ingredients listed below. To prepare this salad, first peel and cook your shrimp! Heat avocado or coconut oil (because these have heat tolerance) in your Titanium Frying Pan or Sauce Pan to medium heat. See our Frying Pans here. Season the shrimp to your liking and saute until cooked through. It just takes a few minutes each side and you can see it is ready when it turns a bright orange color and the transparency turns to white. Add your garlic to the pan during the last 40 seconds while cooking so that is it lightly sauted. At this point it smells so good you can hardly wait, but don't eat the shrimp yet! Set the shrimp aside on a plate.
Next, prepare your noodles. You can use any of their varieties but I am using the spinach one pictured here. They all taste pretty much the same (really no taste, they pick up the flavors you add, in this case the dressing). You rinse these to get that strange smell off of them. Then you do a quick dip boil. Drain. Set it aside to cool for the salad. I am boiling the noodles in a Titanium Universal Pot sometimes also called a sauce pan. You can see our Universal Pots here.
Prepare your cashews. Mine are whole organic, unsalted, so I use the mortar and pestle to grind them up a bit. Chop your baby bok choy, cilantro and mint... And rinse and drain the mung beans.
Next make the ingredible dressing that really sets this salad apart. You will drizzle this over the top of the entire salad once it is assembled.
Arrange the romaine, sprouts, carrots, cucumbers, bok choy, noodles, mint and cilantro in each bowl. Top with a healthy serving of shrimp. Next, sprinkle the cashews on top and squeeze fresh lime over each salad. And finally, pour some of your delicious homemade dressing over the top.
Following is a list of the ingredients to gather:
For the Shrimp:
For the Salad:
For the Dressing:
You could toss everything together, but I like to assemble in it groups around the exterior of the bowl. It makes a lovely presentation this way. Served this with a cool crisp light wine like possibly a pinot gris with citrus tones.
We hope you will enjoy this hearty yet light Vietnamese Shrimp Salad. Save some dressing to drizzle over noodles for a light snack the next day.
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