Vegetable Medley with Couscous
The vegetables in this picture were homegrown with a flavor to die for. The vegetable medley might not suit you, (okra, red bell peppers, snow peas, zucchini squash, onions, and green beans). Use any vegetables that you like. It was stir-fried using the ceramic skillet with an added Asian sauce. One teaspoon of real butter was added at the beginning with the veggies added on top. It took about 8 minutes to cook and was served on a bed of couscous. The skillet was left to cool off the burner and it cleaned easily in soapy dish detergent, was rinsed and dried and then put away.
Cooking in these pots and pans is quick, easy, they do not take a lot of heat, and if you are health conscious, leave the salt out and taste the authentic flavors so rich and nutritional from Mother Nature. When food is not overcooked and is eaten crisp-tender, it provides texture to the teeth, tongue, and palate. The food is more enjoyable.
Vegetable Medley on Brown Rice
This dish was made another day using fresh homegrown zucchini, cut up baby onions, green beans, green bell peppers, and okra with oyster beef sauce, and served over wild long-grain brown rice. Yummers! Carrots cut on the diagonal would be tasty with this too. Because the skillet is slick, 2 wood spatulas are helpful in turning the food over—one in each hand. Simply add a pat of realbutter to the sauté pan, let it melt, and add your favorite vegetables and cook on medium-low heat until they are a healthy crisp tender. Do not use a lid; it will make the vegetables mushy from the steam very quickly and you will be disappointed.
Ceramic cookware will provide you with many ways to cook up your special kitchen chemistry! In your kitchen lab, you will have all the different sizes for pots, saucepans, larger pans, sauté skillets, grills for soft cheesy and crisp bacon sandwiches on rye, and many other items.
Salmon with Snow Peas and Cucumbers
This dish takes the length of time to cook the salmon—about 10-12 minutes. While the potato is baking in the microwave, get out your small sauté skillet, and a small saucepan. Put the snow peas (or asparagus) in cold water and cook without a lid on low-medium heat at a small boil until crisp tender about 4 minutes. Take off the burner or it will continue to cook.
In the sauté skillet, add a pat of real butter; let it melt. Add a frozen (not thawed) wild caught salmon filet. Add a half of a real lemon’s juice (or the pretend stuff in the plastic bottle), sprinkle on dill weed, garlic powder (not salt), and let it cook covered 5 minutes. Turn and sprinkle this side with dill weed and garlic powder. Add a little water and more lemon juice if you need it to keep the pan from being dry. Test with a fork to be sure the center is done and flaky. Do not let the fork slip all the way through to the pan. If the salmon is done cooking, it will flake easily at the top. Remove the pan from the heat and serve with sliced fresh cucumber, snow peas, baked potato (with salsa and no butter) on top, and put capers with the salmon. Capers make the salmon especially wonderful. This was made for one person. Get out your larger sauté pan and adjust the amount of butter and cook time for more servings. It’s easy! Cleanup is a breeze and the pan will not smell like salmon after it’s cleaned!
Multipurpose ceramic cookware can be used in the oven up to 350 degrees F. Do not use it at a higher temperature and always check your instructions from the manufacturer that came with your set. The cookware is not heavy like a cast iron pot or skillet is. Use your cookware for grilling, broiling, roasting, baking and on the top of the stove. You can store leftovers or cooled foods in your refrigerator and freezer, then reheat when you’re ready to enjoy.