December 13th, 2020 01:46:00 pm
I find that a lot of people aren't familiar with cooking with Swiss Chard. It makes an amazing side dish or meal as a Swiss Chard Stir Fry. It is super nutritious which makes it that much more fun to incorporate into meal time.
Prepare the chard by separating the stems from the leaves. You will eat both, but the stems our high in cellulose so they need to cook longer than the leaves. Once you've separated and chopped the stems, move to chopping some fresh garlic. Don't be shy, I use a lot and it's so good for you.
Now you should toast the pine nuts so they are lightly browned. This will really bring out their nutty flavor.
Next you should select and chop your favorites. Here are some ideas... Gala Apples, Olives, Chick Peas, Mushrooms and Cranberries. Add these and saute lightly.
I used literally all of the above except I didn't have any mushrooms on hand. Select some delicious hearty Balsamic Vinegar and you will drizzle this on at the end. Now once the saute has gotten everything melded, only then do you add the leaves. You want to make certain you are just "flash" sauting them so as not to over cook them. They are most delicious slightly wilted but still crisp.
Drizzle the balsamic on the finished stir fry, and serve. It is a great stand alone, but also a wonderful colorful, flavorful side.
I hope you try this Swiss Chard Stir Fry on your next meal. We like to have it at least once a week for our green fix.
October 30th, 2020 04:29:00 pm
This is such a delicious savory dinner, perfect for the cooler Fall weather. You can make it as spicy or as mild as you like, by making minor modifications to suit your taste. Gather these ingredients to begin.
Select a titanium sauce or casserole pan, either will work. See the pans here. Saute the onion, garlic and bell pepper with a pinch of salt until onion is translucent. Next add the ground beef and then pull out excess grease as it is cooked. Season with salt and pepper, cumin, allspice and cook through. Keep in mind it will be going into the oven, so no need to over cook the beef. Also, if you are a vegetarian, just leave the beef out, it will still be delicious. You can substitue in mushrooms or tofu. Get as much of the grease out of the mixture as you can by tilting the pan and using a spoon, and then a paper towel to sop up the rest.
Scoop this mixture out of the pan into a bowl and set aside the mixture to the side. Layer one or 2 cans of the chilis across the bottom of the pan (no need to clean or anything). Sprinkle the cheese over the chilis. Don't worry, the cheese will NOT STICK to your titanium pan. I promise. Next add the ground beef mixture, spreading evenly over the top of the cheese/chilis. I added fresh diced jalepenos at this point... no surprises here! Now add the second can of chilis over the top of the beef mixture.
In a small mixing bowl (the one you set the meat mixture aside in is fine)... add the milk, sour cream, flour, salt, pepper, beaten eggs and dash of tobasco. Whisk well until smooth and then pour this mixture evenly over the dish. Bake this casserole at 350 degrees for 45 to 50 minutes until it is set. Yes! Your Titanium Cookware Collection pieces can go directly into the oven. The lids and handles are oven-safe up to 450 degrees. You do not use the lid for this recipe, however.
Add some cheese to the top about 10 minutes before the dish is done. Cool on the cooktop to allow it to set up and become more firm. Use a silicone spatula to cut this into slices and serve onto plates. Don't forget to top with sour cream, black olives and chopped green scallions. I like to set these out in dishes on the table and allow guests to help themselves to the toppings. Don't forget that the pan will be super easy to clean, which makes cooking that much more enjoyable. You might like to serve this with a side of black or refried beans and a tomato cucumber salad for something crisp to offset the textures. I hope you enjoy this One Pan Chili Rellenos Casserole.
September 11th, 2020 03:04:00 pm
An amazing comfort food, our Fast Gratin Parmentier can be prepared, baked and served in the same pan, and clean up is fast too because the cheese and potatoes simply won't stick even after baking! And here is a sneak peek at the meat prior to making meatballs. Yum yum.
But before we get into the recipe... I must share the amusing fact that the French have always viewed potatoes as only fit for animal consumption. A pharmacist Antoine-Augustin Parmentier (1737-1813) spent his 'post-war prisoner' life promoting the potato in Paris, as he learned their value while consuming them as a German prisoner. That is where this dish gets it's name. The word “parmentier” is used to refer to any dish prepared with potatoes. Now that the French have embraced the potato, we can all rest easy. Here are the ingredients you should assemble.
Start by making the bechamel sauce, which is a Fench white sauce thickened with a roux made with butter and flour. It is pronounced "bay shu mel." It is often made with herbs, but here we use nutmeg which gives it a delightful cozy flavor. In our Titanium Universal Pot, (see it here), melt the butter. Then add the flour and stir it until it gets smooth. Keep cooking this roux until it turns a light golden color, which will take about 6 or 7 minutes over medium-low heat. In a separate pan, heat the milk until it is almost at a boil. Once it's hot enough, gradually add the hot milk one cup at a time to the butter, continually whisking the entire time until it's smooth. I use a rubber/silicone whisk so as not to scratch the cookware surface. Once all of the milk is incorporated, bring the whole thing to a boil and cook for 10 minutes, stirring it constantly. Season it at the end with salt and nutmeg and your set it aside.
Preheat the oven to 400 degrees. Next, get a big bowl and add your ground meat, chopped parsley, chopped onion and paprika. Add a little bit of salt and pepper as well. Once all ingredients are together, mix and combine well.
Now, peel three potatoes and boil them until they are semi-soft, about 7 minutes. You do not want them to be mushy because you will need to slice them once cooled. Once cooled, slice them and arrange them around the bottom of a round Titanium Sauce Pan or Casserole Pan (see the sauce pan here). Lay one layer flat on the bottom, and arrange another layer around the sides as well. Don't worry, these will not stick to our cookware!
Now, form your meat mixture into meatballs (there should be about 15). Arrange them on top of your slices of potato that you laid out earlier. Now put remaining slices of potato as "walls" between the meatballs so that each one has its own compartment. Pour the Bechamel Sauce into each one of the compartments until it is relatively full. If you have too much, you can use it in another recipe next day. Top this with the thin layer of shredded mozzarella. Put the sauce or casserole pan into the oven for about 30 minutes. Test to see that the meatballs are to temperature and you will know it's done.
And now you are hopefully enjoying Fast Gratin Parmentier along with a healthy bit of salad or side vegetable. This is a deliciously cheesy and creamy French casserole-style dish that everyone loves.
May 30th, 2020 01:52:00 pm
Use your Titanium Cookware Collection Baking Sheet, in the oven and on the stovetop to make this delicious meal of Fish and Fritters and Zucchini. The Baking Sheet (see it here) is so versatile and offers such easy clean-up. This "recipe" is more of the ones you all ask for which is assembly more than cooking. All you need is a piece of fish, fresh or frozen, some sweet potato tots or regular ones, and a zucchini. Boom. Dinner in 25 minutes. I preheated the oven and put the fritters into the oven first as they take longer. After 25 minutes I added the fish to the same pan and put it back into the oven. If fresh... it will be quick and will depend on the thickness of your fish. If frozen, it is still quick and took 10 minutes with this frozen cod I am using. Note that when using this pan, your fish will cook more quickly as it gets really hot.
When I added the fish to the pan, I turned the Fritters so they would get nice and crispy on all sides. For the zucchini, I like to slice it longwise as shown here, because then you have less pieces to turn! Add a sprinkle of herbs de provance to lightly season it. I also added a bit of salt and pepper. I put the pan across two burners on the stove top and put them both on medium heat. Then I just "fried" them on this hot surface. You won't miss the breading and deep fried taste, because this is not only a healthier way to eat zucchini... but we like it better. You taste the zucchini, not the fried breading.
We hope you enjoy the simplicity of this meal of Fish and Fritters and Zucchini. Keep in mind that you only have one pan to clean afterwards, making it that much more enjoyable.
Happy and Healthy Cooking!
April 28th, 2020 03:02:00 pm
Healthy Shakshuka Eggs are a simple Israeli dish that incorporates eggs and a mixture of vegetables. This is not only delicious, but very impressive looking to serve. It gets the WOW factor for sure. This might be the perfect dish to make for Mom on Mother’s Day! She will definitely be impressed with your efforts… and we won’t tell her it was super easy.
To make this Middle Eastern dish of eggs simmered in a sauce of tomatoes, onion, peppers, and spices, gather these ingredients:
Begin by heating the oil in your Titanium Skillet. I am using a Frying Pan which you can see HERE. I cut this recipe in half and am therefore using the 8" / 20 cm Frying pan. For the full recipe, you would want to choose the 11" inch/ 28cm Frying pan. Stir in the onion and peppers, and cook until the vegetables soften, about 5 minutes. Add the minced garlic and cook an additional minute. Now add the tomatoes, spices and hot pepper if you are using it.
Simmer this for about 12 mintues until the juices cook off. Now use a big spoon to somewhat clear an indentation in 6 places for the eggs. Crack an egg into each "nest". Now cover the frying pan with the lid that will create a perfect cooking environment on your stovetop... a moist oven. Cook this with the lid on for about 5 or 6 more minutes, until the eggs are soft cooked. If you jiggle the pan, it is easy to tell if the yolk still has too much movement, or if it has just firmed up enough to be bright orange and wet, but not runny. If, however, you want the yolk runny, that is an option too! Serve immediately with toast or a buttered english muffin and apricot jam.
This healthy shakshuka egg recipe has such a wonderful medley of flavors it is sure to please even the pickiest palate.
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