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Something that waterless cookware is known for is something called, “stack cooking.” Because our cookware heats on all four sides, it allows you to use one burner for your meals because the cookware will actually cook from top to bottom, transferring the heat all the way through.

For dinner tonight, I am having a Pork Roast with carrots, onions, and potatoes, cornbread, and cinnamon apples…all cooked on one burner. Intrigued? I’ll take it one step further…I’m actually going to cook the cornbread inside the roast pan and it will taste just like cornbread and not roast flavored cornbread, I promise!

The best thing about this meal, though, is that it doesn’t take all day to cook it – your 3 lb roast will be done from start to finish in about an hour and a half. Who would be excited to have a juicy, tender roast with all the side fixins that was cooked in less than a third of the time that it would normally take you? I know I was ecstatic the first time I had one – completely blew my mind!

So, with no further ado, here is my family dinner roast menu. Enjoy!

What’s for dinner tonight at your house? How do you cook your roast?

Happy Eating!
Miss K

HOMESTYLE ROAST

UTENSILS: 6 or 8 qt Dutch Oven , 2 qt casserole, grater rack, 2 qt saucepan, Master Kut w/ #4 cone
INGREDIENTS:
ROAST: (1) 3 lb Roast, 2-3 Cups Baby Carrots, 3 Golden Yukon Potatoes, cut in chunks, 1 Medium Yellow Onion, thinly sliced, 6 Garlic Cloves, coarsely chopped, 1 Cup Water, 2 TBSP Granulated Beef Bouillon, 2 TBSP Worcestershire Sauce, 2 TBSP Soy Sauce, 1 Pkg Onion Soup Mix, McCormick’s Seasoned Pepper, Garlic Powder
CORNBREAD: 1 Box Jiffy Cornbread mix, 1 Egg, Dash of Water, Cooking Spray
CINNAMON APPLES: 4-5 Red Delicious Apples, sliced #4 Cone, 1 tsp Cinnamon, ¼ tsp Nutmeg, 1 TBSP Brown Sugar (optional), 1 TBSP White Sugar (optional)
INSTRUCTIONS:
•    Measure out 1 cup of water and add the Worcestershire sauce, bouillon, soy sauce, and onion soup mix. Stir well and allow to dissolve while you prepare the meat and veggies.

•    Heat the pan on Medium heat. When water will bead on the surface, it’s hot enough to begin.

•    Season the roast with generously with Garlic Powder and Seasoned Pepper on all sides for 5-7 minutes per side. Set roast aside on a plate. Saute the onions and garlic until the onions are tender (8-10 minutes). Add the Roast back to the pan, placing it on top of the onions and garlic.

•    Add the potatoes and carrots around the roast. Cover and allow to cook on Medium for 15 minutes.

•    Meanwhile, mix the cornbread, egg, and a dash of water. Spray the casserole pan and pour in the batter. When the Roast has cooked for 15 minutes, uncover (be careful of the steam), add the grater rack and the cornbread. Cover with the dome cover.

•    Reduce temperature to between Low and Medium Low and allow to cook for 45 minutes to an hour. (Rule of Thumb: about 15 minutes per lb. once it’s turned down to low)

•    When you have about 20 minutes of cooking time left, slice the apples on the #4 cone into the 2 quart Saucepan. Mix with spices and sugars (sugars are optional). Cover, whistle open, and cook on medium heat. When the whistle sounds, close it and stack the pan on top of the roast to finish cooking while your roast finishes up.

•    When the roast is done, turn the burner off and allow to stand, covered, for about 10 minutes. Serve and enjoy!

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It’s “Back to the Basics” month at Simplicity Gourmet and today I’m up for sharing one of my very favorite, weekly staple meals with you. It’s so simple, so yummy, and so easy on the hips, belly, and thighs…which is always a plus at my house – can I get an Amen?!?

Over the past five years, I’ve concentrated on broadening my roommate’s repertoire of acceptable foods. My little Jenna is a bit of a picky eater (complete understatement!) which doesn’t mesh well with a person who’s job is to experiment with food! This past year, I’ve introduced her to two things that have become her favorites: Tilapia and Lima Beans.

The person who doesn’t like fish – …is super crazy…but I digress… – they usually give the number one reason as fish is too “fishy,” sound familiar? Well, after several conversations about it, I have managed to bring another fish hater over to the fish lover team by introducing her to Tilapia. Tilapia is a white fish that is 99% fat free, has a lot of flavor, goes well with a wide variety of foods, and (most importantly) does not have a pungent “fishy” flavor or smell.

Food Fact: Tilapia is conjectured to be the Biblical fish found in the Sea of Galilee – good enough for Jesus and the disciples, good enough for me!

Lima beans are something I have gone my entire life without…until this past year. My dad and brothers were not big on green veggies…or really, any veggies but corn and potatoes. So, sadly, my mom only fixed veggies when she was cooking for herself, with the exception of broccoli (my personal favorite). There are so many things I missed out on growing up because of a household full of picky, stubborn little boys!

Well, last year, in the break room, I saw a co-worker with some tasty looking lima beans on his plate. I inquired how they were prepared and went straight home to start experimenting in my cookware. My life has never been the same – if you don’t like lima beans – try them, I promise you will love them! There hasn’t been a single person that I’ve made these for who hasn’t raved about them.

This is my “company meal” – it looks fancy and tastes extravagant but is so, so effortless! I hope you enjoy it!

What’s the “company meal” that you make in your cookware? I love to share recipes!

Happy Cooking!
~ Miss K

Fruit Salad (dessert)
Utensils: Master Kut, Medium Mixing Bowl
Ingredients: 1 Red Apple, ½ Green Apple, ½ Yellow Apple, 1 Pear, 2 Bananas, 3 Oranges, 2 Cups Sugar Free, Fat Free Organic Vanilla Yogurt, Raisins (golden or purple), Dried Cranberries, Walnuts and Granola to garnish (I like Cascadian Farms brand granola, I get the fruit and nut one – It’s organic and oh, so yummy!)
Instructions: Slice the apples & pear on the #2 cone. Slice the Bananas on the #4 cone. Juice the oranges over the mixture and add the orange pulp too. Mix well. Add the yogurt and mix well. Cover and put in the refrigerator to chill until you are ready for dessert. Serve in individual bowls, sprinkled with dried fruit, chopped walnuts and granola for a little crunch. (This is my favorite snack – I have it for a pre-workout snack or mid-morning snack, as a lunch accompaniment, or, as for this meal, a dessert – it’s good w/o yogurt too – you can’t go wrong with it!)

Lima Beans
Utensils: 1.5 qt Saucepan
Ingredients: 2 Cups Frozen Lima Beans, ½ Cup Chicken Broth, 2 tsp Butter or Margarine (melted), 3-4 twists each from a garlic grinder, pepper grinder, and salt grinder Instructions: Start these first. Add all the ingredients to the pan. Cover, whistle open and cook on medium heat. When the whistle sounds, turn the knob to “V” for vent and turn the burner to low. Allow to simmer on low the entire time you are preparing the rest of the meal.

Orange Almond Basmati Rice
Utensils: 2 qt saucepan, zester, measuring cup
Ingredients: 1 Large Orange, zested (save the orange part for the Tilapia), 1 TBSP Minced Roasted Garlic, 1 Cup Basmati or Jasmati Rice, ½ Cup Almond Slivers, 2 Cups Chicken Broth, a couple of twists of a pepper grinder to taste
Instructions: While the lima beans are cooking, heat the Saucepan on Medium heat and saute the dry rice and almonds together until they are aromatic. Zest the orange into the pan and add the chicken broth, garlic, and pepper. Stir to blend well. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn the knob to “C” for closed and turn the burner off. Allow to stand covered (don’t remove the lid) until you are ready to serve.

Citrus Tilapia
Utensils: 8” Chef Knife, Small or Large Skillet (depends on how many fillets you are doing)
Ingredients: Leftover orange from the rice, 1 lemon, Darn Good Seasoning (Need some? Call me: 866-897-7676), 2-4 Tilapia Fillets (fresh or frozen)
Instructions: Slice the orange and the lemon in half. Set one of each of the halves aside and slice the other halves. Place the slices of the orange and lemon in the bottom on the skillet. Sprinkle the Tilapia on one side with Darn Good and put this side down on top of the citrus slices. Take the unused halves of the orange and lemon and squeeze them on top of the fish (discard any seeds that pop out). Sprinkle the top with Darn Good again. Cover, whistle open. When the whistle sounds on the rice, turn the burner on for the fish to medium heat. When the whistle sounds on the fish, turn the knob to “C” for closed and turn the burner off. Allow to stand for 8-10 minutes longer (get off your feet and go watch the News or re-runs of Friends for a few minutes).

When you’ve let the fish stand for 8-10 minutes, your entire meal is ready to serve. I usually serve this with some sort of bread – I like to get a nutty, whole wheat bakery bread from the grocer and serve that with meals all throughout the week – so yummy!

NOTE: If you don’t have time for me to send you some Darn Good this time, here are some alternative seasonings that we love: Lawry’s Seasoned Pepper, Emeril’s Original Essence, Tony Cachere’s Original Seasoning, OR just plain ole Salt & Pepper, & Garlic (w/ Cayenne for a little kick).

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I have the fortunate privilege here at Simplicity Gourmet to make sure all of you are equipped with the tools necessary to help you create fast, healthy meals for your families. I am a firm believer that families that eat together, stay together; the time you spend with the TV off, having face to face communication is the invaluable time you spend investing in each other’s lives.

Each week, Katie’s Kitchen will bring you Dinner Tonight, the special meal you can prepare for your family that looks and feels extravagant but that you don’t have to slave away over a hot stove for hours to deliver – the kind where you don’t even want to eat once it’s finally on your plate – can anyone relate?

This week is one of my very favorites! I just can’t wait for you to try it out! I hope you enjoy it as much as I do.

What are you having for dinner tonight?

~ Miss K

Picture of Apple Brandy Porkloin submitted by Brad Hall, an SG Nashville customer; this was his first meal in his new home…note he hadn’t even found his silverware yet before making a meal in his cookware!

APPLE BRANDY PORKLOIN

UTENSILS: Large Skillet, Mixing Bowl, Master Kut

INGREDIENTS: 1 Boneless Porkloin (or 4 -6 Extra Thick Boneless Chops), 2 Red Apples (#4 Cone), 2 Sweet Potatoes (#4 Cone), 1 Bunch Green Onions (chopped), 6 Stems Fresh Rosemary, 3/4 Cup Apple Cider, Salt & Pepper, 1/4 Cup Brown Sugar, 2 oz Brandy

Preheat the Large Skillet on Medium heat (note: for the electric, preheat on 350). Rub the meat on all sides with salt and pepper; when the skillet is ready, brown on all sides for 8-5 minutes. Remove the rosemary leaves from the stem and discard the stem. In the mixing bowl, combine the sliced apples, sweet potatoes, rosemary leaves, chopped green onions, and 1/2 Cup of Cider. Stir until well tossed. After browning your meat, add the apple mixture and cover, whistle open. When the whistle sounds, close it and turn the tmp to between low and medium low; continue to cook 20-25 minutes (10-15 for thick chops). Transfer contents to a serving platter, leaving the juices behind; add brandy, 1/4 cider, and the brown sugar to the skillet. Bring to a simmer and whisk until thick. Serve the sauce over the meat and apple hash.

Asparagus w/ Coconut Oil

UTENSILS: 8 Inch Saute Pan, 3 qt Saucepan

INGREDIENTS: 1 lb Fresh Asparagus, 2 TBSP Coconut Oil, Sea Salt to taste

Add 2 TBSP of water and the asparagus to the 3 quart saucepan; cover, whistle open and cook on medium heat. When the whistle sounds, turn it to “C” for closed and allow to sit covered for 2-9 minutes (11-13 for less firm asparagus). Meanwhile, melt the Coconut Oil in the 8 inch Saute Pan. When the asparagus is ready to your liking, (check at 8 minutes), drizzle with coconut oil and freshly ground sea salt to your taste.

Bon Apetite!

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