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Easy Meal Preparation
Weeknights are chaotic in my house. I’ve got three kids on three different schedules. Someone always has practice or a recital or a school project to work on. Getting a home cooked meal on the table each night would be impossible without my electric waterless fry pans.
These fry pans can cook vegetables and entrees in no time, with very little effort on my part. They can be easily cleaned by hand or simply tossed in the dishwasher. A lifetime warranty means that I don’t have to worry about ever being without these weeknight mealtime lifesavers.
To Your Health: Pomegranates
In Season, Colorful, Tartly Sweet, Versatile and delightfully healthy.
“Pomegranates are a good produce choice for December,” says Marisa Moore, a registered dietitian in Atlanta and spokeswoman for the American Dietetic Association. “They’re in peak season, and you can store them in the fridge for up to two months.”
Consider Pomegranate Chutney: easily made & wonderfully flavored: …try this recipe.
The fruit’s vibrant red seed sacs, which hold a hard kernel surrounded by juice, offer a bit of Vitamin C and potassium, Moore says, and a half-cup serving provides a healthy 3.5 grams of fiber. Thanks to the antioxidants they contain, pomegranates may help fight some cancers and possibly slow the growth of prostate cancer.
Moore suggests adding the tangy-sweet pomegranates seeds to Greek yogurt; tossing them with golden beets, goat cheese and salad greens for a winter salad; or reducing the juice to create a sauce for chicken or pork. Simply prepare as with cranberries:
- one to two cups in a small sauce pan over low/medium heat until tender;
- add a teaspoon of flower or corn starch then reduce heat to simmer;
- put the lid on & allow to thicken (ten minutes or so);
- add a dash of dry agave & few drops of fresh lemon to enhance robust flavor
Part of the beauty of Stainless Steel cookware is retention of Nature’s Honest nutrients. ENJOY!
Pomegranate juice is tasty but not as good a choice as the seeds. Half a cup of juice has [about] 70 calories, just like half a cup of seeds, but most people drink more than half a cup, and eight ounces adds up to [about] 135 calories. The juice contains little to no fiber so much is lost without the seed.
To separate seeds from pod, Moore suggests cutting the fruit into quarters and placing the pieces in a bowl of water. “The seeds will fall to the bottom, and the rind and pits will float to the top.” You can freeze the seeds in an airtight container for up to three months. Handle them with care; they can stain hands and clothing.
Cook healthy, eat honestly, and thrive…
Greasless Fried Chicken
Retaining Mother Nature’s honest nutritive values, tastes, aromas and texture is easily preserved with Stainless Steel Waterless cookware; but the phrase itself, ‘Waterless Cooking’ can just as easily be misunderstood. For example, a question from a new user:
Comments/Questions:
My instruction book for waterless cookware has a recipe for greaseless fried chicken but it says to keep turning the chicken. I thought you were supposed to keep the top on and now I’m lost. How do you cook greaseless fried chicken?
Response:
The beauty of Stainless Steel Waterless pots & pans is that you have the option and capability to use the waterless cooking method if you want to; but that doesn’t mean you have to cook waterlessly. You can use these utensils in ways more familiar to you as you learn and become comfortable with waterless cooking.
We use the lid when searing meats to capture and keep the natural fluids (fats, oils & water) inside the pot or pan. I recommend keeping the lid on during the searing process to optimize the capture of these savory fluids. Once the sear is completed (3 to 4 minutes at medium heat), the lid can be removed to ‘fry’ meats. I again prefer to leave the lid on because doing so reduces cooking time and retains the natural moisture, but it’s not necessary.
I know the waterless cooking method recommends ‘no peek’ cooking—but that’s a common misnomer. Feel free to remove the lid, turn your chicken. Reapply the lid if you wish—but you don’t have to. Without the lid, some of the natural moisture is lost, and foods require a bit more cooking time. But this is not a huge concern. Over time, you will notice the difference between foods cooked without the lid (less moist, tender, savory & flavorful) and foods cooked with the lid on. Simply a matter of befriending your new cookware, becoming familiar with it over time and adjusting your technique to fit your tastes.
In the meantime, understand that you can cook conventionally with these fine utensils (the way most of us learned to cook), but you also have the capability to cook using the waterless method which has a host of tasty & nutritional benefits.
Cook healthy, eat honestly, and thrive
“The more things change…
…the more they remain the same.”
The Seasons change…
But when it comes to people, it has always been a belief of mine that change is more aptly embraced by this phrase “one step forward, two steps back.” After a flurry to new beginnings, tried & tested, we tend to step back and re-view. What we step back to of course, are more fundamental virtues:
- basic values
- centering attitudes
- helpful behaviors
- the more substantial and valued virtues
- the more substantive renewals
- less of ‘me’ and more of ‘us’.
This approaching Holiday season serves to remind us of our shared story, our truer nature, our greater good—a story about the birth of hope, about the renewal of the truly priceless, about our greater community at peace. We have work to do of course.
Cook healthy, eat honestly, and thrive…
Two Steps Back… to Related Posts:
“…to till and to keep”
Good News from last November to include:
How to Carve a Turkey Video
Turkey Prep: Brine Rub or Brine Bath
Cooks Illustrated on the Best Cookware Value
A Black Friday Discount code from ChoiceCookery.com for our readers
ENJOY a few things that stay the same through all the seasonal changes…
(Quality Stainless Steel Waterless Cookware for example.)
Cookware Sets
Stainless steel cookware sets is a smart investment for my kitchen. Stainless steel are tried and tested to withstand long term use while maintaining its distinct luster. Aside from its durability, stainless steel cookware retains its classic and elegant look over the years.
That is why when my husband asked me to choose a nice set of cookware for our new kitchen; I never had a second thought of choosing this one. Stainless steel waterless cookware sets was the best decision for my pots and pans. I even purchased a set for my in-laws.
Dollar for Dollar, the better choice is…real food
We are what we eat. More to the point, we are only as healthy as the health of that which we eat.
Stainless Steel cookware, and the Waterless Cooking method of preserving Mother Nature’s natural goodness, are two components of a heavenly marriage in the kitchen. But our long relationship to honest food didn’t begin in the kitchen, at the stove, in a pot or even at a grocery store. Food began where everything begins, in the soils of our ‘living earth’.
Similarly, a ‘diet’ isn’t about losing weight; it’s really about honoring and serving a body’s nutritive needs. The essential complex of vitamins, minerals, enzymes, antioxidants, fats & fiber of a healthy diet has evolved over eons. Our diet didn’t just ‘happen’. To believe today’s mega Agribusiness and it’s food outlets honors this complex balance of original nutrient value is, of course, pure fiction. Consider what tens-of-billions of annual taxpayer subsidies buys (80% of today’s agriculture subsidies are consumed by 4% of American farms):
Both piles cost us $20. At 18,585 calories, the pile on the left is roughly nine days worth of worthless fat if you ate nothing but. The produce to the right is about 2,500 calories of nature’s honest efforts to balance a body’s nutritive needs.
At a time when one in three school-age kids are overweight or obese, should our tax dollars
subsidize mega agribusiness – the primary product of which
is cheap, highly processed, nutritionally bankrupt junk.
There is a bill moving right now that can end the worst of the worst of these subsidies — and save taxpayers $28 billion over the next 10 years. Take action now. Contact Congress re: H.R. 2487: REAPS Act of 2011.
“Here’s an Easy One,” The New York Times, Jan. 15, 2011.
RELATED POSTS:
Waterless Vegetables: Quick Start Guide to Health
Veggie Wars
Veggies Wars (Part II)
Cook healthy, eat honestly, and thrive
E.coli
Farmer Mario Walter mulches thousands of heads of leafy vegetables on his field in Nieder-Erlenbach near Frankfurt. After an outbreak of E. coli has killed about 30 people and sickened thousands in Europe, salads and other vegetables can hardly be sold in Germany
The infrequent outbreak of E.coli bacteria in foods is worrisome and, in a few cases, tragic. The ability to diagnose outbreaks has limited their scope, yet we have heard of the multiple deaths in Germany from this common bacteria.
What can we do at home? Our local newspaper provides a good summary of both outbreaks and preventions. …a good read.
Yet the image caption (above) says a good deal about something else–call it fear. Fields upon fields of perfectly safe vegetables are being mulched because consumers have avoided these mineral, vitamin & antioxidant-rich foods. Life has risks. E.coli is an infinitesimally small one as risks go. Be informed, of course, but don’t toss nature’s fresh goodness out impulsively. It’s clear industrial-sized agri-business and ranching practices have created an environment for the common E.coli bacterium to mutate into a hazard to be distributed far and wide. In so many ways, simple is better.
Our health is well served when we:
- shop local and eat foods grown or reared near by
- know and visit with your grower
- pay for true value–organic vegetables and free-range meats
- always practice sound, knowledgeable hygiene in the kitchen
- cook foods thoroughly
- rinse veggies (a 5-minute soak is good for many reasons)
- pay attention to how you & your loved ones feel.
A few thoughts from the families of the Waterless Cookware Blog.
Cook healthy, eat honestly, and thrive.
The Milky Roux
Common to a home cook’s basic menu is the Roux—a one-to-one stir of flour & oil mixed with a variety of meat/vegetable stocks or dairy to form the essential base of many a flavorful sauce.
Our kids love the Milky Roux, seasoned with white pepper & real parmesean cheese, ladled over a bed of whole grain pasta and chunks of chicken (spiced during sauté with a dash or grated lemon peel, chives & a leafy spice—summer savory, basil, etc.). Top the dish with fresh peas, lightly steamed green beans, broccoli, or schrooms–the choices are many).
Roux of course serves many a purpose, from flavorful gravies to tasteful thickenings for soups and stews, from chocolate brown roux for gumbo & Cajon bouillabaisse to richly lightened sauces spread over steamed veggies, breads, eggs & more.
In 1902, Frenchman Auguste Escoffier formalized three fundamental sauces—one of which retained a slight reddish tinge and thus the name Roux. A pale yellow roux of whole wheat flour and milk called Bechamel became the creamy white sauce that finds many a use in our home menus.
The beauty of roux of course is the ease of its making. Simply melt butter (oil or substitute—2 tbl sps), add flour (2 tbl sps), stir until the mixture begins to puff with steam. For Bechamel, add milk (start with one cup) and stir during the cure. More, or less milk determines final consistency. For our parmesean Bechamel, a more fluid sauce is desired as the added cheese will thickened slightly.
From the fundamental Roux, a cook can produce innumerable tastes simply by finishing the sauce with different seasonings and enrichments.
Critical to the ease and perfection of Roux is even, sustained low heat. A multi-ply Stainless Steel utensil designed specifically for even distribution of low, sustained heat is the favored choice of professionals and home cooks alike; the ideal sauce pot for creating creamy, richly smooth Roux.
Embrace the journey into the varied tastes of this essential sauce and enrich your menus. Treat your family to an important history in fine dining.
NOTE: The French are commonly granted acclaim for the Roux, but here’s a German recipe from medieval times (circa 1533):
How to Cook a Wild Boar’s Head, Also How to Prepare a Sauce for It
A wild boar’s head should be boiled well in water and, when it is done, laid on a grate and basted with wine, then will it be thought to have been cooked in wine. Afterwards make a black or yellow sauce with it. First, when you would make a black sauce, you should heat up a little fat and brown a small spoonful of wheat flour in the fat and after that put good wine into it and good cherry syrup, so that it becomes black, and sugar, ginger, pepper, cloves and cinnamon, grapes raisins and finely chopped almonds. And taste it, however it seems good to you, make it so.
–Das Kochbuch der Sabina Welserin, 1533, transl> Valoise Armstrong (courtesy of Harold McGee: On Food and Cooking: the Science and Lore of the Kitchen. Scribner 2004 ed. Page 618)
Cook healthy, eat honestly, and thrive.
Fettuccine with Shrimp Recipe
As a lover of Italian food, I couldn’t resist trying a new recipe for fettuccine with shrimp and chickpea tomato ragout. All you need is some non-stick cookware (there are plenty of nonstick cookware sets to be found online) and the following ingredients:
Fettuccine noodles, 8-10 ounces; 12 ounces of cauliflower florets; 1 tablespoon olive oil, 16 ounces jumbo shrimp; 3 cloves minced garlic; 1 tablespoon ginger; chopped medium sized onion; ¼ teaspoon dried rosemary; 1 teaspoon kosher salt; 1 can chickpeas; 1 can crushed tomatoes; ½ teaspoon crushed red chili flakes.
Cook the fettuccine noodles al dente in slightly salted water. When they are done, drain them and then place them in a saucepan. Place the cauliflower on top and steam the florets for 4-6 minutes. Remove the cauliflower and set them aside. Heat a saucepan full of olive oil, and then add the shrimp and seasonings. Next add in the chickpeas and crushed tomatoes, cooking for 2 minutes. Finally, add in the already cooked pasta and cauliflower and toss the whole thing. Buon Appetito!
Healthy Food Matters – Mark Bittman
I’ve always enjoyed the critical musings, righteous outrage and sober teachings of Mark Bittman (New York Times Food columnist). Cooking with Mark is always about good taste, honest nutrition, and reverence for the organic green of food production and distribution. Whatever the menu, Mark’s aim is always a lesson in balance—serving a balanced meal for whole health, serving a balanced lifestyle for a sustainable Earth.
Cooking green isn’t just a recipe, it’s an attitude. In a previous post, we looked into our cupboards to revisit our food buying habits based on Three Principles of the Pantry: cook from scratch; cook what you have; revitalized your pantry.
Mark lives these principles, and stumbles in the face of change too. If you’re not familiar with Mark Bittman, take a minute to get to know him—he’s personable, entertaining, and a worthy guide for learning what & how best to cook for the health of body & planet.
Take these links:
- his introductory note to “The Food Matters Cookbook” is honest and, as you will see, illustrates a common attitude about healthy eating we all commonly share.
- more recently, Mark’s NY Times column: “Food: Six Things To Feel Good About.” He is purposefully withholding some of his ‘bittman’ spice.
As always, Cook healthy, eat honestly, thrive–use cookware designed to retain nature’s honest efforts—premium Stainless Steel Waterless Cookware, the ultimate in lifelong durability, beauty and performance.
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