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Leek Side Dish

April 18th, 2018 01:30:00 pm

I recently had the pleasure of enjoying some southern cooking. Low country ingredients like leeks were on the menu in various forms. I thought about the fact that I don’t use leeks… and yet they are so delightful. So I decided as soon as I returned to the desert, I’d get busy incorporating them into my menus. I picked up some gorgeous organic leeks at Sprouts and on the first night, I sliced them super thin and flash fried them, and used them as a topping with mushrooms for burgers. Amazing flavor. Second night I decided to vapor cook them.  You really can’t go wrong here! This Leek Side Dish pairs with just about anything...

Leek Side Dish

First a note about cleaning them. That is really the most complicated part and if you know what your doing, not a problem. Trim off both ends… leaving some of the darker green which is great for consumption. Now put it in a colander and use running water to get in between the “stalks” where the sand is. Now that it is rinsed properly (because you first cut it and loosened it), you can trim it to whatever your use will require.


Here I’ve sliced it lengthwise for a side dish which I served next to spicy Indian meats. It will really go well with anything though. Don’t forget they are also very good for you. Bonus!! Leeks (an allium vegetable) have much to offer in the way of good health and, like garlic, it's thought that much of their therapeutic effect comes from its sulfur-containing compounds, such as allicin. Allicin is not only anti-bacterial, anti-viral and anti-fungal, but research has revealed that as allicin digests in your body, it produces sulfenic acid, a compound that neutralize dangerous free radicals faster than any other known compound. Leeks also contain kaempferol, a natural flavonol that's also found in broccoli, kale, and cabbage. Kaempferol is impressive in its potential to boost health. Research has linked it not only to a lower risk of cancer but also a lower risk of numerous chronic diseases.


Today I took my 11” Frying Pan (see it here).  I heated some avocado oil (because you can heat it without created a trans fat like you would if you used Olive oil). I seasoned the oil with sea salt, fresh ground pepper and a few others…

vapor cooking

Once the oil was very hot (enough to sizzle), I added the leaks cut side down. I then added the lid and reduced the heat. This will start vapor cooking the heavier top part, while lightly browning the cut side. After several minutes I could see it begin to get a rich green color. I quickly removed the lid and turned them, and replaced the lid for more gentle vapor cooking. While this would take 35 – 40 minutes baking or roasting in the oven, using the lid and baking this via vapor cooking, reduces that time down to about 15 minutes.

We had a bit of leftover and I chopped it and put it into a small bowl, to be added to the scrambled eggs the next morning. I hope you enjoy this leek side dish and if you’re not already using them, that you consider incorporating them into your menus. They literally go with anything and smell so incredible while cooking.


Lemon Halibut with Shallots

March 30th, 2018 12:44:00 pm

This fish option is anything but boring. Lemon Halibut assures there won't likely be any leftovers as you start to savor the creamy lemon butter and crispy shallots, you won't stop until it's gone. Make sure you use fresh lemons and fresh garlic, both will make a big difference in the end result, pictured here. Start by gathering your ingredients. There are basically three steps. Start by marinating the fish, while you are making the lemon butter topping. Then fry the shallots and fish.

halibut with lemon-butter and crispy shallots 

Marinade Ingredients: (Marinate for 20 minutes while you prepare the shallots and butter topping)

  • 1/4 cup olive oil
  • 2 Tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large cloves garlic, smashed
  • 4 halibut fillets (4-5 ounces per person)

halibut marinating

Lemon Butter Ingredients:

  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Zest of 1 large lemon
  • 1/2 stick unsalted butter, at room temp


Whisk these together in a small bowl. It should be like a thick sauce when it is properly blended. The lemon zest in this sauce adds the very fragrant and beneficial oils from the peel of the lemon. Set it aside.

lemon zestLemon Butter Sauce

Remaining Ingredients:

  • 1/2 cup grapeseed or avocado oil (these choices allow you to heat the oil without creating a transfat or destroying the nutritional value)
  • 2 large shallots, cut into rounds, separted into rings
  • Lemon wedges for garnish


Using a titanium frying pan, heat the oil in preparation for frying the shallots until crispy. I am using the 8" frying pan SEE PAN HERE.  Once they are crispy, set them on paper towels to drain.

Shallots and Garlicshallots frying

Crispy Shallots


Since I am cooking only two portions, I am going to use the same skillet I used for the onions, which is the 8" (20cm) Titanium Frying Pan. Get your skillet hot on medium-high heat.  Sear the halibut for about 3 minutes (depending on thickness), on each side. Turn it over and sear it until still slightly pink in the center. Transfer it to plates. Top with a generous dollop of lemon butter and pile the shallots alongside or on top of the fish. Garnish with the lemon wedges and serve.


searing halibut in titanium frying panhalibut lemon butter shallots

The simplicity of this Lemon Halibut recipe makes it a great choice for weeknight dinners. Enjoy it with fresh vegetables and savor the flavors!


Avocado Pasta Sauce (Dairy Free Alfredo)

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. 

Creamy Avocado Rigatoni

Ingredients to Assemble:

  • 12 oz Gluten Free Rigatoni of your choice (I enjoy Jovial brand)
  • 2 avocados, pitted and peeled and mashed
  • 2 garlic cloves, minced
  • Olive Oil
  • Juice of 1 lemon
  • 1 cup or so of pine nuts, roasted to bring out the flavor (substitute whatever nut you have on hand and enjoy eating such as walnuts or pumpkin seeds)
  • 1/2 Leek, trimmed and sliced into thin rounds (white part)
  • Chopped parsley
  • Chopped tomatoes
  • Chopped red peppers
  • Chopped Broccoli (vapor cooked)
  • Optional: chopped olives
  • Salt and Pepper and Garlic Powder


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. 

Avocado Sauceroasted pine nuts

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. 

fresh tomatoesfresh vegetables

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.



Sukiyaki Pot

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.


Japanese Sukiyaki

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:

Stock for Sukiyaki


  • 2 1/2 cups water
  • 2 dried shiitake mushrooms, broken into pieces (these are offered in small bulk bins in the spice area of Sprouts)
  • 2 strips Kombu
  • 1/4 cup tamari or coconut aminos
  • 1/4 mirin (rice vinegar or dry white wine with 1/2 tsp sugar will work as a great substitution)
  • 1 tablespoon maple syrup



  • 8 ounces 100% Buckwheat Noodles (Soba)
  • 2 tablespoons sesame seeds
  • 1/4 teaspoon sea salt
  • 8 whole collard leaves
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup red onion wedges
  • 1/2 cup julienned carrot
  • 1/2 cup julienned daikon
  • 1/4 pound maitake mushrooms (or variety of choice), broken up
  • Bamboo Shoots (Mung)
  • 1/4 cup water


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.

sukiyaki cooking

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.





Steamed Corn on the Cob

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.


Fresh Corn On The CobVapor Cook Corn

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.

Steamed Corn On The CobDelicious Corn




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