The Nine Healthy Recipes You Need to Make in Your Nonstick Cookware
The trick with nonstick cookware is to really let it do its thing. Maybe your instinct is to slosh a tablespoon or two of oil or butter into that pan or pot, but properly constructed nonstick truly doesn’t need the extra fat. So consider skipping it, being healthy like you promised yourself you would be in 2019. Here are nine delicious, health-conscious recipes to help you down that path.
1. Broccoli Comté Frittata
Eggs, naturally, had to make this list. Nonstick is a dream not only for minimizing their mess, but for turning out gorgeous frittatas, scrambles and other eggy creations. Take this turbocharged-with-veggies frittata, for example. A full pound of broccoli is an excellent source of vitamin C, or you can use whatever steamed or blanched vegetable you fancy today. (Frittatas are a smart way to empty the crisper.) Comté, a nutty French cheese, keeps this from tasting too good-for-you.
2. Halibut with Lemon, Herbs and Sautéed Asparagus
One nonstick fry pan is the key to this gorgeous halibut and asparagus dish. Each element is sautéed separately, keeping flavors distinct and bright. Dill, parsley, sliced and juiced lemon, and toasted pine nuts contribute freshness and crunchiness to the finished plate, which is pretty enough to serve to company.
3. Buckwheat-Blueberry Pancakes
Have you gotten on the buckwheat flour train yet? Its fans say it’s an extraordinarily tasty alternative to white and whole wheat flour, with a delicate nuttiness. These pancakes showcase it at its best, with low-fat buttermilk chipping in to keep the batter moist and not too dense. Blueberries are, of course, the best topping (after pure maple syrup).
4. Tortilla Española
When was the last time you had a fantastic rendition of tapas standby tortilla Española? If it’s been a minute, it’s time you refresh your memory of how tasty it can be. And sometimes your best option is going to be to make your own. Since you have to flip the whole tortilla a couple of times, a good nonstick 12″ skillet is an important part of this recipe, which combines egg, potatoes, onion, Jack cheese and smoky pimentón. This is one of the tastiest brunch dishes you can make for a crowd.
5. Tofu Corn Bell Pepper Scramble
Whether you’re “dry-frying” tofu or pulling together an easy, breezy scramble, nonstick is often an excellent way to keep tofu from sticking to the skillet. Though this recipe doesn’t specify the type of pan, try nonstick, and experiment with dialing down the amount of oil you use. We love the sheer variety of elements in this dish, from the bright corn and green onions to the earthy soy sauce and mushrooms. Ginger, curry powder and lime juice give the final product an eclectic Indian-meets-Chinese cuisine vibe that really works.
6. Wheat Berries with Roasted Parsnips, Butternut Squash and Dried Cranberries
Wheat berries are simply whole grains of wheat that, when cooked, have a chewy bite and subtly nutty flavor. Combining the fiber-packed grains with wintry vegetables like parsnips and butternut squash is a great way to showcase their flavor, as in this recipe. Try using a nonstick pan and see if you can’t tone down the amount of oil the recipe requires by just a touch.
7. Buckwheat Crepes with Corn and Roasted Poblano Chiles
Another example of buckwheat flour stealing the spotlight, these crepes mingle French influence and Southwestern ingredients to delightful effect. Roasted poblano peppers, fresh corn and creamy cotija (a crumbly Mexican cheese) are the stars of this particular show. Combined in their delicate buckwheat shell, they’re the savory sister to pancakes you didn’t realize you needed in your life. (Tip: Roast the peppers in advance, then serve these to guests as a show-stopping lunch.)
8. Fava Bean & Ricotta Omelet with Spring Greens
Cooking a perfect omelet is often the test classical French chefs give potential understudies, and no wonder: A properly made one is divine. A top-notch small nonstick fry pan is crucial for making this lovely omelet recipe. Buttery fava beans, creamy ricotta and a full quarter cup of fresh basil lend the classic breakfast dish a midday appeal. Topped with a bounty of fresh greens, it’s almost more salad than omelet.
9. Grilled Fish Tacos
If you’re anything like us, any time you eat fish tacos you wonder why you don’t eat more of them. Use them as a bed for whatever mix of cheese, cooked beans and fresh vegetables you have in the refrigerator. Swap out sour cream for yogurt, if you’re lacking the former. Use red chile flakes if you don’t have fresh peppers. The sky’s the limit in terms of flexibility, and a good nonstick grill pan is just the thing to help you get Baja flavors even in Vermont in the dead of winter. Shake up some margaritas, don’t look at the snow outside, and see if you can’t hear the ocean.
The post The Nine Healthy Recipes You Need to Make in Your Nonstick Cookware appeared first on Williams-Sonoma Taste.
I’ve found my solution to turkey burgers! GUACAMOLE.
Guacamole turkey burgers, to be exact. I have guacamole on my burgers. Heck, I’ll even put guacamole IN my burgers!
I know I know. I share a turkey burger every now and then, but the whole thing is really funny because it’s the dish that I always say Eddie ruined me on. Remember when we met and he ONLY ate plain (very plain) turkey burgers and plain whole wheat pasta with plain eggs? No seasonings, no sauces, none of that!
I’m still a little scarred when it comes to turkey burgers. For instance, they have to be delicious and covered with all sorts of things (like these mediterranean ones! With creamy feta!) that make me forget that I’m eating a, well.. turkey burger.
Odd?Yes.
My biggest takeaway from eleven years of turkey burgers? I’ve stopped using ground turkey breast. It’s just way way way too dry to be palatable for us. However, my grocery store has a 94% lean version and we love that. In fact, I’d rather take the fat in the burger and skip the cheese.
You know I mean business when I say I’d rather SKIP THE CHEESE.
It’s bad. I’m not myself.
These burgers are loaded with seasonings and flavor. I took my regular old turkey burger recipe from ten years ago (it’s on here, it’s horrifying!) and readjusted some of the flavors and ingredients. I also use a thermometer now so I don’t overcook them (dry turkey burgers are the worst, who’s with me?) and then find something delicious to add on top!
Obviously I went with guacamole here. I added a few tomatoes to this guac too for a little extra punch and a squeeze of lime juice turns these into perfection. Quick pickled onions (which I try to keep in the fridge every week) add extra briney flavor too. Because of that, when the burgers are chopped up on a salad or thrown in a wrap, they taste incredible. Like, really good!
Makes me so happy.
These turkey burgers are full of flavor and topped with a delicious chunky guacamole to take the flavor over the top. The perfect easy dinner!
Just going to guac my entire life, brb.
The post Guacamole Turkey Burgers. appeared first on How Sweet Eats.
These moist vegan blood orange muffins with cranberries and walnuts are the perfect afternoon snack.
Incredibly delicious Pork Bolognese
This Instant Pot Beet Salad is dressed simply with a zesty lime-yogurt, cilantro, thin-sliced jalapenos and flaky sea salt.
Unbelievably delicious vegan gyros made with spiced jackfruit and served in flatbreads with chips, salad and a creamy dairy free tzatziki.
One Pan Best Damn Jalapeno Popper Hash Brown Casserole is the ultimate potluck dish that's always a crowd-pleaser.
Perfect bite-sized mini chocolate covered ice cream cups. Use the ice cream of your choice, or an ice cream that needs a dose of chocolate!
Healthy Ranch Dressing
Buttery Sweet Potato Gnocchi with Spinach - Vegetarian and with only 6 ingredients, this super flavorful meal is done in 15 minutes!
taco salad
This super simple Korean classic rice can be made in less than 30 minutes.
A mix between pizza, calzones, and a sandwich! Stromboli is a delicious + easy dinner or game day appetizer! Fill with your fave fillings!
Don’t want to buy any walnut butter? Try this simple recipe. No added salt. Monk Fruit Sugar and Ground Flax are the only additions here.
A savory treat everyone can enjoy. These jumbo shrimp come together in no time and are absolutely delish!
Made with rice paste and stuffed with grated coconut and jaggery, this is a delectable sweet pancake prepared during Makar Sankranti.
Our noel spritzer is a fuss-free, festive and fun drink that effortlessly serves a crowd.
What is a magic sauce? It’s a simple sauce you can use a hundred different ways. And you should absolutely have one or two in your repertoire! Here are a handful of the best.
1. Original Magic Sauce – (101 Cookbooks)
This was the first magic sauce I posted. I called it magic sauce, in part because it makes everything it touches shimmy with deliciousness. It’s magic like that. Technically, it’s a riff on a chimichurri sauce – but one that has veered off the rails in a big way. Get the recipe here.
2. Magic Ancho Chile Relish – (101 Cookbooks)
This Ancho Chile Relish brings the fast magic – adding depth, raisiny-chile flavor, color, and dimension to all sorts of simple preparations. Perfect swirled into soups, dolloped onto tacos, or to punctuate yogurt. Get the recipe here.
3. Green Kitchen Stories’ Magic Green Sauce – (Green Kitchen Stories)
Just yes to this. Avocado and herbs with a bit of chile and garlic make this crazy versatile. And look at what they do with it – a stunner of a watermelon & Halloumi Salad. Gorgeous. Get the recipe here.
4. Magic Artichoke Dipping Sauce – (Platings & Pairings)
It’s the season for artichokes. Tripling down with mustard, lemon and garlic powder make this simple dipping sauce a stand-out. Get the recipe here.
5. Walnut Olive Miso Magic Sauce – (101 Cookbooks)
A chunky, walnut olive miso creation worthy of its name. You combine toasted walnuts, olives, miso, a dusting of oregano, and a dollop of tahini into a blockbuster condiment of sorts. Get the recipe here.
6. Red Pesto – (101 Cookbooks)
This red pesto is also magic. I make walnut-studded sauce and cast sun-dried tomatoes in the role basil typically plays. Flavor-forward, intense, and delicious. If this isn’t your jam, here is more pesto inspiration. Get the recipe here.
7. 5-minute Magic Green Sauce – (Pinch of Yum)
Lindsay’s jalapeño and herb spiked magic sauce bringing up another option on the green side of things. Get the recipe here.
Continue reading Seven Magic Sauces you Should Know About on 101 Cookbooks
I first published this recipe in 2007, on page 156 in Super Natural Cooking – the Sushi Bowl. Looking back at the recipes included in that book, this is one that has remained a personal favorite of mine (top five for sure), and from what many of you have told me, it has long been a favorite for many of you as well. Simply stated, we are talking about a de-constructed sushi roll – brown rice, tofu, avocado, toasted nori and green onions served with a tangy, sweet citrus-soy dressing. When I don’t have toasted nori on hand, I swap in a handful of crushed kale chips.
This dressing rules. You do a quick simmer of a bit orange and lemon juice, and then season it with a bit of brown sugar and rice vinegar. I wrote the recipe calling for orange and lemon, but I often make the dressing with grapefruit or blood orange juice, and it is exceptionally good – puckery citrus sweetness coating the grains of rice throughout each sushi bowl.
So! If you love avocado rolls, this is a tricked out version, in bowl form. So simple, especially if you have cooked brown rice at the ready. This is the sushi bowl from lunch today, made with kale chips in place of toasted nori.
When I originally wrote this recipe, it was conceived as a lazy day way to enjoy my favorite sushi roll ingredients. In an attempt to pre-empt comments related to sushi & bowls, I’ll leave you with this. I think there is occasional confusion with the idea of a sushi bowl, because the perception is that sushi is the roll itself. But, as Haruhiko mentions in the comments down below, “Sushi is a term that technically refers to the seasoned rice itself. There’s makizushi, inarizushi, chiraishizushi, etc., and what they have in common is the seasoned rice. You don’t need raw fish for sushi to be sushi.” xo Haruhiko! Hope this helps!
Continue reading A Simple Brown Rice Sushi Bowl on 101 Cookbooks
