Going Green with Cooking

This has been a great weekend! Hope all you have also had a great and restful weekend.

It started on Saturday morning when I finally got to try something new. I have been really trying to fit fitness back into my routine. My amazing husband decided to help me with this endeavor by joining the gym I have a membership at so that we can go there together and not interrupt our weekend time. The gym has a daycare so we are golden.

While we were filling out the necessary paperwork to add him to my membership, the gym guy asked if I heard about the new class they added this week. I got really excited because I had heard a rumor that they were adding new classes. Then I heard the words I wanted to hear, “We just added Zumba and it’s starts in 10 minutes.” Of course I immediately went to get a spot in the class. The husband said the he would meet me by the weight room, he was not having any part of Zumba. One hour later I was sweaty and so glad that I went to the gym! I will make that class a part of my regular weekly workout routine. If you never tried Zumba, I suggest you do. I felt great and had so much fun.

I also had a great cooking weekend as well. I was able to experiment with a new cooking tool that I have been dying to try.

Introducing: The Green Pan!

If you have never heard of GreenPan, you will be incredibly happy you have now. Any home cook looking for safer and environmental friendly non-stick cookware these are the pans for you. These pans are special because they are coated with Thermolon, a patented polymer non-stick coating designed for quick and even heat distribution. The non-stick coating is PTFE-free and does not use PFOA (basically potentially harmful materials that other non-stick coated pans use).

• PFOA is a chemical that is used in the manufacturing of traditional PTFE-based nonstick cookware coatings and other products. It is not present in finished cookware products, and there are no health risks from PFOA in cookware. However, because PFOA has been found in the environment, companies have committed to the Environmental Protection Agency to work toward eliminating facility emissions and product content of PFOA by the year 2015.  Thermolon™ is made without PFOA.  It is made to be eco-friendly for our environment.
• PTFE is a chemical found in traditional nonstick coatings. It can begin to degrade at temperatures over 500º, which is why the instructions on traditional nonstick pans generally advise to use them only on low and medium heat.  You can use Thermolon™ on low and medium heat like traditional nonstick, but unlike traditional nonstick coated pans, GreenPan with Thermolon™ is also made to be used at high heat (above 500º) for something you would normally use stainless steel or cast iron cookware for.  Now you can do it all with one pan!  

I think the my favorite feature is that the pan is scratch resistant (I have a bad habit of scratching my non-stick pans).

Here is some other great information about GreenPan technology and specifically the pan I was able to cook with:

Looking for something new for dinner? Stir things up in your kitchen with the GreenPan Stainless Steel 12" Sauté Wok with Glass Lid. Prepare delicious stir-fry dishes, steam vegetables, or sauté noodles or fried rice. And, as with all GreenPan cookware, the Thermolon coating offers nonstick food release without the need to add butter, oils or fats.
GreenPan Stainless Steel 12" Sauté Wok with Glass Lid Features:

• Pan has stainless steel body – for durability and induction-ready performance
• Thermolon nonstick coating – offers nonstick food release without added butter, oils or fats
• Encapsulated aluminum disc in pan base – even temperatures throughout the entire base of the pan; disc is sandwiched between two layers of stainless steel for added durability
• Pan has a rolled pouring rim – for easy pouring and transfer of contents without messes or spills
• Tempered glass lid – strong and enable viewing of cooking process without letting heat escape
• Pan and lid are dishwasher safe – for easy clean-up
• High-heat resistance – pan is oven safe to 850 degrees and lid to 420 degrees
• Stainless steel riveted ergonomic handle – ergonomically contoured for comfort and control
• Measures approx. 12" in diameter x 20-1/2"L (with handle) x 3"H 
• Pan is made of stainless steel with encapsulated aluminum base; lid is tempered glass with mirror-polished stainless steel rim and handle
• Pan has Thermolon gray nonstick interior and mirror-polished exterior
• Pan is oven safe to 850 degrees; lid is oven safe to 420 degrees
• Pan is induction-ready
• Pan and lid are dishwasher safe
• Made in China
• Comes with manufacturer’s lifetime limited warranty 

Now for the recipe I used with this incredible pan to test out if it really did everything stated above.

Deconstructed Guacamole Chicken Sammies

By: Rachael Ray

Ingredients

• 4 pieces boneless, skinless chicken breast, 6 oun
  ces each
• Salt and pepper
• 1 tablespoon smoked sweet paprika, a palmful
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 2 ripe Haas avocados
• Juice of 1 lime or 1/2 lemon
• 1 small red onion, chopped
• 2 jalapeño peppers, seeded and thinly sliced

• 1 large clove garlic, finely chopped
• 1 15-ounce can diced, fire-roasted tomatoes, drained
• 2 tablespoons fresh cilantro, finely chopped
• 4 leaves lettuce
• 4 crusty, cornmeal-topped Kaiser rolls, split
• Flavored specialty corn or blue corn chips

Yields: 4 servings

Preparation

Heat a griddle pan or cast-iron skillet over medium-high heat. No need for oil because this is a Green Pan.

Season the chicken with salt and pepper. Combine remaining spices in a small bowl and rub all over chicken.

Drizzle griddle or skillet with a tablespoon of EVOO. Cook chicken 12 minutes, turning once. Remove from pan and let cool enough to handle; slice each piece on an angle into 4 pieces.

Halve and pit avocados and dress with lime or lemon juice. Cut each half into 4 pieces and layer between chicken slices.

In a small skillet, heat remaining tablespoon EVOO, a turn of the pan. Add onion, jalapeño and garlic, and sauté a few minutes to soften.

 

Add tomatoes and season with salt and pepper. Turn off heat and mix in cilantro.

Place lettuce on bun bottoms and top with chicken and warm salsa, set bun tops in place. Serve with a few chips alongside (I did green beans).

The GreenPan Review:

The pan was everything it said it would be. The chicken did not stick and I did not even need oil! I will note that the chicken cooked a lot faster than it usually does with my other non-stick cookware. This was an added perk. I was complete satisfied with the pan and am actually looking to buy a broiler pan set and a bigger skillet.

PS: The sammie was really good as well.

I would like to thank the people at GreenPan for letting me test out such an amazing product. If you would like to purchase your own green pan see the website for complete details. You will not be disappointed!

If you have lasted this long with the marathon Sunday post I congratulate you!  Stay tuned tomorrow for a Reader Appreciation Giveaway. Mom on the Run will be doing a thanks for being a great reader giveaway. You will not be disappointed!!!

Cooking on a Budget: Can it Be Done?

Tis’ the season to spend lots of money! Lately it seems like all I have been doing is writing checks for this kids event or fundraiser. On top of all of those financial suck holes is the holiday gift season. I am one of those crazy people who go out at 4:00 in the morning and stand in line at Kohl’s for the door buster deals. It has been a tradition that my Mother-in-Law and I started 8 years ago. We have so much fun and just laugh about how we are crazy to do this each year. I like a deal-what can I say?

This is also the time of year that I try to trim a few dollars off the grocery bill. I take the extra money and apply it to the “Christmas Fund” so that the holiday season does not become a burden on our family financially. Here are some tips that I used to trim a few dollars off my grocery bill:

1. Plan, Plan, Plan-

I make a weekly menu and stick with it. I make a grocery list and only go to the store and  buy what is on the list. Even if there is a great new product at Whole Foods, I wait until January to try it.

2. Search the Weekly Ads-

I go to three main grocery stores and choose which one based on it’s weekly sales. I look for ingredients that are on sale and usually build my recipes around those products.

3. Bulk Shopping-

I love the Warehouse stores during the holiday season because there are certain items that I fly threw and don’t mind buying in bulk. Examples of these items are chicken stock, chicken breast, canned tomatoes, garlic, onions, brown rice, Smart Butter, and whole wheat pasta.

4. “Winter” Cleaning of your Pantry and Freezer-

I inventory my entire pantry and freezer and clean it out. I use all my proteins and canned goods that are already in my house before I buy new ones. I am a huge offender of buying duplicate items because I simply don’t check to see if I already have it. You would be surprised on what might be hiding in your pantry.

5. Coupons-

I love coupons! You can find them all over the internet and newspapers during this time of year. A dollar here and 50 cents there does add up! Google your favorite products. Many products do have coupons you can print off.

What are some of your money saving grocery tips around the holidays?

Here is a recipe that I made following my money saving tips.

Mangos were on sale this week 4 for $2.00. That is a great deal. I also had pork in the freezer. These were the two main ingredients for this recipe.

 

Chili Rubbed BBQ Pork Chops

Recipe courtesy Sandra Lee

Ingredients:

• 4 loin pork chops
• Garlic salt (recommended: Lawry’s)
• Black pepper
• 2 tablespoons chili seasoning (recommended: McCormick’s)
• 1/2 cup BBQ sauce, plus more if desired (recommended: KC Masterpiece)

Directions

Preheat broiler.

Rinse chops with cold water and pat dry.

Place on foil-lined baking sheet and season with garlic salt and pepper. Rub with chili seasoning. Broil 4 minutes per side.

Brush with BBQ sauce and broil 1 minute, turn, brush with more BBQ sauce and broil an additional 1 minute.

 

Serve hot.

Warm Mango Salsa:

• 1 can drained, sliced mangos
• 1 can tomatoes with green chilies
• 1 lime, cut in half
• Salt and freshly ground black pepper
• 2 tablespoons fresh cilantro, chopped

Combine mangos and tomatoes in pan over heat.

 

Squeeze in lime juice. Add salt and pepper to taste. Break up the mangos with a spoon so they are consistent in size with the tomatoes. Heat over medium-low heat for about 5 minutes or until heated through, stirring occasionally.

Once heated through stir in chopped cilantro and serve with pork chops.

 

It was that easy to whip up a plate that looks this good and is really nutritious.

I love any new pork recipe that includes fruit. I feel fruit brings out the true taste of pork. The girls really like the pork. It had a bit of spice to it but the sweet BBQ sauce gave it a nice smooth flavor.

Now off to create my Thanksgiving Dinner Menu!

Tis’ the Season for Holiday Recipes and Cheer

Thank You all for bearing with me through the Mom on the Run transition. By Sunday I should have the complete blog up and running. I could not be happier with the switch to WordPress. It has been worth all the time to transition my blog to its next phase.

Now time for the food!!!

As I have stated many times before I LOVE the holiday season. It gives me even more of a reason to experiment with new recipes and spend much needed time in the kitchen! The kitchen is my therapeutic respite from the outside world. I literally find joy in chopping, mixing, sautéing, and working with new food finds.

On Sunday night we have a weekly family dinner with whomever is available to come. We started this tradition a few months ago and it is a great way to see family and friends in a relaxed environment. I always try to use new recipes as I have the time on Sunday to cook for hours at a time. I wanted to share with you a great side dish that would be great for any Thanksgiving table this season.

Apple Pecan Stuffing

Recipe courtesy Tyler Florence

Ingredients

• 3 tablespoons extra-virgin olive oil, plus extra for finishing
• 1/2 bunch fresh sage
• 1/2 bunch fresh thyme
• 1 large Spanish onion, thinly sliced
• Kosher salt and freshly ground black pepper
• 3 Granny Smith apples, peeled and diced
• 1 1/2 cups raw pecans
• 2 eggs
• 3/4 cup heavy cream
• 1 1/2 cups low-sodium chicken stock
• 5 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces
• 1/4 bunch fresh flat-leaf parsley, roughly chopped

Directions:

Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil.

Remove the sage and thyme and set aside on a paper towel to drain – these can be as a garnish, if desired.

Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper.

Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly – about 3 to 5 minutes.

In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste.

Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.

Scoop stuffing into cavity of pork crown roast and cook accordingly with roast. I baked mine in the oven.

Can we say delicious! Lots of flavors and a great twist on a fall classic.

Now that I am back on track I will be posting regularly. It feels great to be back!

« Previous Page — Next Page »