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For cookbooks and DVD’s on waterless, greaseless, induction cooking Enter Store |
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Use the Right-size Pan: When cooking vegetables the waterless way, it’s very important to use a pan that the vegetables nearly fill. This is an essential step in forming the vapor seal. When there are fewer vegetables in the pan, the more air, which can cause oxidation, and less-full pans will require higher temperature settings to create a vapor seal, and more than likely, the vegetables will be scorched or burned. Form the Vapor Seal: As the moist air inside the pan is heated, it expands and is forced out between the rim and the cover of the pan. Around the rim is a well, or reservoir, that collects moisture. The covers are angled down to fit perfectly in line with the well. As the heated air continues to escaped, the well is filled with moisture, forming the vapor seal. This usually takes 3 to 5 minutes.
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Find the Right Temperature Setting: Whether you have an electric range with a glass top, European or conventional burners, or a convention or commercial gas range, Health Craft cookware takes all the guesswork out of cooking the waterless way. Here are some tips, “with the Vapor Vent Closed”: · If the rim or well spits moisture, the temperature is too high. · If the lid does not spin freely on a cushion of water after forming the vapor seal, the temperature is too low. |
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Once you discover the proper setting for your range, cooking the waterless way will be simple and easy. If you have a commercial gas range and you cannot achieve sufficient low temperatures for cooking vegetables the waterless, greaseless way, use a Trivet or “Flame Tamer” placed over your burner. You can also call your dealer and ask that they replace your commercial gas burners with those specifically and safely designed for the home kitchen. |
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DON’T PEAK! During the waterless cooking process, don’t peak. Removing the cover will destroy the vapor seal; lengthen the cooking time any may cause the vegetables to burn. If you or another member of the family does lift the lid, cover the pan, close the vent and add 2 tablespoons water to the rim to reestablish the vapor seal. Add 3 to 5 minutes to the prescribed cooking time. |
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Spicy Carrots Serves: 6 Preparation Time: 20 minutes Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, Large Skillet 2 teaspoons safflower 1 tablespoon garlic, minced 1 tablespoon ginger, grated #1 blade ½ teaspoon crushed red pepper 1 ½ pounds (700 g) carrots, scrubbed well and cut in diagonal pieces 2/3 cups (160 ml) chicken broth or homemade chicken stock 3 tablespoons soy sauce 2 tablespoons soy sauce 2 tablespoon apple cider vinegar 2 teaspoons sugar 1 tablespoon cornstarch 2 tablespoon water Preheat oil in the Large Skillet over medium-high heat. Add garlic, ginger, and red pepper, stir well. Add carrots, chicken stock, soy sauce, cider vinegar, sugar, and stir. Bring to a simmer, cover (close vent) and reduce the heat to low. Cook about 10-12 minutes or until carrots are tender. In a small bowl, combine cornstarch and water, stirring until smooth. Stir into spicy carrots and cook 1-2 minutes until slightly thickened. NUTRITIONAL BREAKDOWN PER SERVING: Calories 84; Fat Grams 2; Carbohydrate Grams 16; Protein Grams 2; Cholesterol mg 0; Sodium mg 641 (440 with homemade chicken stock). THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 2; Sodium Points 28 (18 with homemade chicken stock); Fiber Points 1; Carbohydrate Points1; Cholesterol Points 0. ∞ ∞ ∞ |
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Vegetable Stir Fry Serves: 4 Preparation Time: 25 minutes Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, Large Skillet 2 teaspoons sesame oil 1 cup broccoli florets cut into 1-inch (2.5 cm) pieces 1 large carrot, sliced #4 blade 1 zucchini, sliced #4 blade 1 red onion cut in quarters and julienned #2 blade 1 tablespoon water ½ cup fresh mushrooms, slice #4 blade (to slice, place sideways in hopper) ¼ teaspoon fresh dill, chopped 4 cherry tomatoes, halved Heat oil in WOK or Large Skillet over medium-high heat; add broccoli, carrots, zucchini and onion. Stir-fry 4-5 minutes. Add water, cover (close vent) reduces heat to medium-low and cook 5-7 minutes. Stir in dill, add mushroom, tomatoes, recover and cook 5 minutes or until vegetables are tender. NUTRITIONAL BREAKDOWN PER SERVING: Calories 70; Fat Grams 3; Carbohydrate Grams 11; Protein Grams 2; Cholesterol mg 0; Sodium mg 159. THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 3; Sodium Points 7; Fiber Points 1; Carbohydrate Points ½; Cholesterol Points 0. ∞ ∞ ∞ |
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Asparagus Mushroom Sauté Serves: 4 Preparation Time: 15 minutes Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, Large Skillet 2 tablespoons chicken broth or homemade chicken stock ¼ pound (120 g) fresh mushrooms, sliced #4 blade ¼ cup red bell pepper, diced ¼ onion, julienned #2 blade 1 16 ounce (460 g) can asparagus cuts and tips drained, or 1 pound fresh asparagus ¼ cup (60 ml) dry white wine 1 teaspoon cornstarch 1 teaspoon fresh tarragon leaves, chopped 1 teaspoon fresh lemon zest, grated #1 blade 1 teaspoon fresh squeezed lemon juice Heat chicken broth in 10-inch Chef Pan or Large Skillet over medium-high heat; add mushrooms, red pepper and onion, sauté about 2 minutes or until tender. Add asparagus and sauté 1 minute more. Combine wine and cornstarch; stir to dissolve. Add remaining ingredients stir-fry about 1 minute until sauce boils and thickens. NUTRITIONAL BREAKDOWN PER SERVING: Calories 57; Fat Grams 1; Carbohydrate Grams 6; Protein Grams 4; Cholesterol mg 0; Sodium mg 42. THE POINT SYSTEM: Calorie Points ½; Protein Points ½; Fat Grams 1; Sodium Points 2; Fiber Points 1; Carbohydrate Points ½; Cholesterol Points 0. ∞ ∞ ∞ |
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Eggplant Parmesana Serves: 8 Preparation Time: 1 hour Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 13-inch Chef Pan, 6-QT Stockpot 3 medium eggplants, sliced into ½-inch rings 3 cups (720 ml) Marinara sauce or homemade Spaghetti Sauce (see Stocks & Sauces) 2 cups mushrooms, shredded #2 blade (optional) 3 cups mozzarella cheese, shredded #3 blade ¼ Romano cheese, grated #1 blade Slice eggplants, sprinkle with salt, and place on paper towel with a paper towel in between each ring, creating a stack of eggplant. Place something heavy, like a skillet or a large, heavy book, on top of the pile of eggplant rings. By salting and pressing, bitterness, if any, is removed. Press about 20-30 minutes, rinse and pat dry. Preheat the 13-inch (33 cm) Chef Pan over medium heat, add olive oil and bring to temperature. Add eggplant ring to fill pan, fry both sides until golden brown, and remove to paper towels to drain. Cover the bottom of the 6-QT Stockpot with a layer of Marinara sauce, place one layer of eggplant across the bottom, layer with a mixture of mushrooms, and mozzarella cheese, top with a layer of Marinara sauce, then repeat the process. Top layer, mozzarella and sprinkle with Romano cheese. Cover (close vent), and cook over medium-low heat for 30 minutes. NUTRITIONAL BREAKDOWN PER SERVING: Calories 226; Fat Grams 13; Carbohydrate Grams 11; Protein Grams 18; Cholesterol mg 39; Sodium mg 906. THE POINT SYSTEM: Calorie Points 3; Protein Points 2; Fat Grams 13; Sodium Points 39; Fiber Points 1; Carbohydrate Points ½; Cholesterol Points 4. ∞ ∞ ∞ |
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Marinara Sauce Serves: 12 – 1 cup servings Yields: 2-quarts Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 4-quart Stockpot 2 tablespoons olive oil ½ cup onion, chopped #2 blade 1 12-ounce (345 g) tomato paste ½ cup (120 ml) red wine 5 cups (1.25 L) water 1 tablespoon dried basil, or fresh, chopped 1 tablespoon oregano dried, or fresh, chopped 2 tablespoons fresh parsley, chopped 1 14.5 ounces (435 g) can diced tomatoes, or 2 pounds plum tomatoes, peeled, seeded and chopped In the 4-quart Stockpot (4 L utensil) sauté onion in olive oil over medium heat until tender, 5-7 minutes. Add tomato paste and fry until tomato paste turns Indian red. Tomato paste will leave residue on bottom of pan, be sure to stir to prevent from burning. Deglaze pan with wine and cook down until tomato wine mixture thickens and alcohol is cooked off. Add water and spices, mix well and simmer uncovered 30-45 minutes or until reduced by one-third. Add tomatoes, mix, and simmer an additional 15-20 minutes. NUTRITIONAL BREAKDOWN PER SERVING: Calories 73; Fat Grams 3; Carbohydrate Grams 9; Protein Grams 1; Cholesterol mg 0; Sodium mg 330. THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 3; Sodium Points 14; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 0. ∞ ∞ ∞ |
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Rosemary Potatoes Serves: 8 Preparation Time: 1 hour 10 minutes Equipment: Large stainless Mixing Bowl, 4-quart Stockpot 1 tablespoon olive oil 1 tablespoon unsalted butter 1 tablespoon rosemary 1 teaspoon thyme ½ red bell pepper, cubed ½ onion, quartered 4 large baking potatoes, about ¼ pound (345 g) each, cut into 1 ½-inch cubes. In the 4-quart Stockpot (4 L), melt butter in olive oil over medium heat. Add all ingredients and toss to coat. Cover (close vent), reduce the heat to medium-low heat, form the vapor seal, and cook about 40 minutes, turning gently after 20 minutes. NUTRITIONAL BREAKDOWN PER SERVING: Calories 150; Fat Grams 3; Carbohydrate Grams 28; Protein Grams 3; Cholesterol mg 4; Sodium mg 24. THE POINT SYSTEM: Calorie Points 2; Protein Points 0; Fat Grams 3; Sodium Points 1; Fiber Points 1; Carbohydrate Points 2; Cholesterol Points 0. ∞ ∞ ∞ |
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Vegetable Curry Serves: 8 Preparation Time: 40 minutes Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, 6-quart Stockpot 3 tablespoons curry spice mix* 3 tablespoons vinegar ¼ cup (60 ml) peanut oil 2 onions, chopped blade #5 2 cloves garlic, minced 4 ¾ pound (345 g) baking potatoes cut into 2-inch cubes 1 pound mushrooms, quartered ½ teaspoon sea salt or kosher salt 1 16 ounce (460 g) can diced tomatoes, or 1¼-pounds plum tomatoes, peeled, seeded and chopped 1 cup (240 ml) unsweetened coconut milk ½ teaspoon Garam Masala* 1 8 ounce (230 g) package frozen peas In a small mixing bowl, combine the curry spice mix with vinegar, mix to form into a paste, set aside. In the 6-quart Stockpot, heat peanut oil over medium heat. Add onions and garlic, sauté until golden brown. Add curry spice/vinegar spice mixture and fry for about 3-minutes stirring constantly. Add potatoes and mushrooms, salt, and mix well. Cover (close vent) and reduce the heat to low for 20 minutes. Add tomatoes, cover and simmer an additional 5 minutes. Add coconut milk, Garam Masala, and peas. Stir, cover, and simmer uncovered until heated through. See recipes for Curry Spice Mix and Garam Masala. Serve with Raita and Chicken Satay. NUTRITIONAL BREAKDOWN PER SERVING: Calories 264; Fat Grams 15; Carbohydrate Grams 30; Protein Grams 6; Cholesterol mg 0; Sodium mg 268. THE POINT SYSTEM: Calorie Points 3½; Protein Points 1; Fat Grams 15; Sodium Points 12; Fiber Points 2; Carbohydrate Points 2; Cholesterol Points 0. ∞ ∞ ∞ |
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Stuffed Artichokes Serves: 4 Preparation Time: 45 minutes Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, 2-quart stainless Mixing Bowl, 6-quart Stockpot, Steamer Rack, Dutch Oven Cover 4 artichokes 1 fresh lemon, juice thereof 1 ¼ cups Italian bread crumbs 1 clove garlic, minced ¼ cup parsley, chopped ¼ cup Parmesan cheese, grated blade #1 ¼ teaspoon dried basil, or ½ teaspoon fresh basil, chopped 2 tablespoons olive oil 2 tablespoons dry white wine Wash and trim stems and remove loose outer leaves from artichokes. Cut off ½-inch (1.5 cm) from top, and snip off leaf tips with kitchen shears. Brush edges with lemon juice. In the 2-quart Mixing Bowl, combine remaining ingredients. Starting at the bottom and working up, stuff a small amount of on each artichoke leaf. Using the Steamer Rack in the 6-quart (6 L) Stockpot, bring 2 cups of water to a boil. Place artichokes on steamer rack, cover with the Dutch oven cover, and reduce the heat to medium-low. Steam artichokes about 30 minutes or until leaf pulls off easily. NUTRITIONAL BREAKDOWN PER SERVING: Calories 357; Fat Grams 11; Carbohydrate Grams 52; Protein Grams 20; Cholesterol mg 5; Sodium mg 777. THE POINT SYSTEM: Calorie Points 5; Protein Points 2½; Fat Grams 11; Sodium Points 34; Fiber Points 9; Carbohydrate Points 3 ½; Cholesterol Points ½. ∞ ∞ ∞ |
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Skillet Cabbage Serves: 8 Preparation Time: 30 minutes Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, Large Skillet 2 slices bacon, chopped (optional) 4 cups red cabbage, shredded blade #5 1 green pepper cut in strips 2 cups celery diced 2 medium onions, quartered and julienne blade #2 2 tomatoes cut in half with each half cut in quarters 2 teaspoons sugar Salt and Pepper to taste In the Large Skillet brown bacon over medium heat, remove bacon to paper towels. Reduce heat to medium-low; add cabbage, green pepper, celery and onion. Cover (close vent) and cook 15 minutes. Stir in tomatoes and sugar, cover and cook an additional 10-15 minutes. NUTRITIONAL BREAKDOWN PER SERVING: Calories 64; Fat Grams 1; Carbohydrate Grams 13; Protein Grams 2; Cholesterol mg 1; Sodium mg 60. THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 1; Sodium Points 3; Fiber Points 2; Carbohydrate Points 1; Cholesterol Points 0. ∞ ∞ ∞ |
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