December 28th, 2018 01:14:00 pm
Spaghetti squash recipes easy ... so so easy and really delicious. You will love that you can eat healthy squash but enjoy a mexican flare with this recipe, or change it up and only use vegetables to do it vegan style. Either way, vapor cooking your Spaghetti Squash is something you really need to try, and then apply the same method to your Butternut Squash, Acorn Squash, Potatoes and so on.
Today's recipe is "Burrito Style" because in our house it's all about spicy. You can tone this up or down according to your preference. Let's get started with the best part... vapor cooking the spaghetti squash. That's right, no need for 50 minutes in the oven! You can do this on your stovetop with excellent results, in half the amount of time.
Split the spaghetti squash in half lengthwise and use a spoon to scoop out the seeds and scrape it clean. If you see spaghetti-like strings coming off during scraping, stop, as that is the good stuff you are going to eat. This type of squash does not require as much scraping as butternut or acorn... so just a little bit of effort should get you there quickly. Put the squash into your Titanium Roast Pan or Titanium Sauce Pan or Titanium Casserole pan, face side up (see the sauce pans here) or (see the roast pans here) or (see the casserole pans here).
I put just a tablespoon or so of water into the cup area where you scraped the seeds out. Put your burner on the low setting, such as 2 or 3. If you have a gas stove, make certain it is not set too high. You don't want the squash skin to burn on the bottom. Add the lid. You will see vapor form on the lid. Once you do, set your timer for about 20-25 minutes. You can test it by sticking a butter knife into it, if it gives easily, it is done. You will also notice the smell will become amazing. Put your face down near the lid vents and smell the vegetable cooking. You can tell when this vapor becomes somewhat sweet and intense that the squash is gently cooked. (Note: The other option is to pre-heat your oven to 375 degrees, and bake these for 50-60 minutes.)
For this recipe I am again making it a bit Mexican Style so here are the ingredients for the squash:
While the squash is cooking stovetop (or in the oven if you choose), you can start preparing your filling.
For the filling you will need:
Add chopped onion to a pre-heated Titanium Skillet (see skillets here) and cook until soft. Adding a bit of oil is optional. Add garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook unitl it is no longer pink, approximately 6 minutes. Drain the fat and dispose of it.
Stir in the Taco Seasoning, then season to taste with the salt and pepper. Stir in the black beans, cherry tomatoes, and any other vegetables you are interested in adding. While that is getting warm, your squash has been cooling so you can handle it. If it's still too warm, pick it up with tongs and begin to easily scrape the "spaghetti-like" tendrils from the core with a fork. Scrape them into a bowl.
Fill each bowl (or use the spaghetti squash shell as the bowl for a fun idea) with the squash, topped with the beef mixture and topped with the cheeses. If the mixture is not hot enough to melt the cheese, set it into the oven for a minute or two. Next garnish with the cilantro and enjoy this super easy dinner idea called spaghetti squash recipes easy!
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!
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