Some Awesome Tips to Cook With Nonstick Carbon Steel – Solidteknics Aus-ion

You all know that I am not much of a cook! But Solidteknics has made an amazing pro line of cookware that has made it so easy for me to make healthy, quality food for my family, and I use some supplements as hemptif cbd to keep myself and my family even healthier, with some diet changes, and other healthier options, like having a better water filtration system as Pure Osmosis that keep all the minerals in the water and make it even better.



Simple Pasta Primavera



We were asked to type up our favorite summer recipes for my son’s kindergarden glass, so I figured I would share it with you all! Hopefully it’ll bring a warm breeze to your heart, as you think of hotter days! ; – )

Simple Pasta Primavera

This recipe is a perfect, quick, meal solution with most of your food groups!

Prep time: About 15 minutes

INGREDIENTS:

  • One box of (8 servings) Barilla Penne Pasta
  • One pint of grape tomatoes
  • 8 oz container of mozzarella bites
  • 2 oz of grated fresh basil
  • 8 oz of grilled chicken cubes OR 6 oz of tuna (Optional)
  • 3 Tablespoons of extra virgin olive oil
  • 1 Tablespoon of salt

DIRECTIONS:

  1. Bring water to a boil
  2. Add salt to water
  3. Mix in salt
  4. Add pasta box to water and cook 7-9 minutes so it is to “Al Dente” firmness
  5. While pasta is cooking, put olive oil, tomatoes, mozzarella, basil and/or optional protein source of chicken or tuna into large pasta serving bowl.
  6. Once pasta is cooked, drain pasta (DO NOT RINSE).
  7. (Optional step) If you like extra moisture to your pasta, place a clean, small bowl underneath your strainer to catch some of the clean, boiled water. Add about 3 oz of the water to the pasta mixture to add moisture.
  8. Let pasta cool in strainer for about 3 minutes (Not too long, or it will stick).
  9. Place pasta in bowl wit hthe rest of the ingredients and toss!
  10. Voila, you’ve got your quick and simple Pasta Primavera.


A Simple Stuffing Recipe for the Simple Cook


Thanksgiving is back again, and so is the best part of it: the stuffing. At least that’s my opinion! Which is why I have put myself in charge of making it for both my family and my husband’s family. And I intend to make a TON! The thing is, I’m not known for being the best cook.

So who best to consult for a simple stuffing recipe that I could actually manage, than the almighty Martha Stewart. Check out my version of her stuffing recipe, except I changed it around for the really really simple stuffing lovers. For you gluten-free and dairy-free lovers, check out the side note at the bottom of this post to convert this recipe into a gluten free recipe. A good and nutritious food must be partnered by a healthy juice, check bestblenderusa post..

Ingredients

  1. Two loaves of Italian bread
  2. 1 Tablespoon of salt
  3. 1 Tablespoon of pepper
  4. 4 Tablespoons of butter
  5. 4 Stocks of celery, diced into small pieces
  6. 2 Garlic cloves
  7. 1 Medium yellow onion, minced
  8. 2 Large Eggs
  9. 14 Ounces of chicken stock



Directions

  1. Cut or break bread into bite-sized pieces. This can also be a fun activity for you to do with your kids. You’ll end up with a giant mess, but at least it’ll keep the mess in the kitchen and is easier when you use s special mixer as the one in this breville stand mixer review.
  2. Then, spread them over a cookie sheet to dry for about 24 hours.
  3. Once the bread pieces are nearly completely dry, put them in the preheated 400 degree oven for about 5 minutes.
  4. In the meantime, take 4 tablespoons of butter and melt them in a large sauce pan.
  5. Then sautee 4 stocks of celery that I cut into small pieces with the minced garlic.
  6. Once the vegetables are softened, after about 5-7 minutes, thrpw in the breadcrumbs that were crisped to a golden brown, and the eggs.
  7. Mix it all together very well, as you add chicken stock.
  8. When the stuffing is nice and lightly moistened, put the stuffing in a buttered, square casserole dish, cover it with aluminum foil, and put it in the oven for ten minutes for just the perfect texture.
  9. Then, after you take it out of the oven, let it sit for about ten minutes, and then have at it!
  10. Check out the picture of the stuffing I made last year, taken with a camera phone

stuffing

Side Note!

If you are dealing with a Celiac family member (A person who has an intolerance to wheat and dairy products) such as myself, you can cut the recipe in half and substitute the regular bread for gluten-free bread (The most economic and delicious options can be found at Whole Foods). Also, substitute the butter for Smart Balance Omega buttery spread. And don’t forget to look at the ingredients in your chicken stock, as that can contain gluten as well.