MEAL ON PIC

Having a NuWave oven and Precision Induction Cooktop can create a bit of laziness on my part when it comes to creating my meals.  For instance, the other day I decided to have some fresh Borsht.  I took a huge raw beet, pealed it, cut it in small chunks and placed it in the twister blender that I opted for with the NuWave oven. I usually use this small twister blender to make my smoothies. I added water and blended it enough to break down the beets into very small pieces so that they would cook faster.  I guess I could have used a grater but since I was using water anyway....

I the meantime, I cooked up a couple of hard boiled eggs. I don't have a small enough pot to cook eggs on the Precision Induction Cooktop so I used my stove top. 

I then placed the contents of the blender into a large pot that I use on the Precision Induction Cooktop and added salt and sugar (just enough so that the beets don't have that "root" taste). I simmered it on like a medium heat, while I got the rest of the additions together.  I pealed and sliced up the hard boiled eggs (don't you hate when it doesn't pull away from the shell) and chopped up some fresh cilantro.

The soup took all of about 15 minutes to cook (this depends upon how soft you like your beets).  I had placed the hard boiled eggs and now the soup in the refrigerator (after it cooled down). 

Now, the main course....pork chops.  I used two frozen chops. When I buy pork chops, I place the chops in portions and freeze (tightly).  I sliced up about an inch of onions.  I'm not big on onions...as they don't seem to like me.  But I wanted to add flavor with fresh items.  I also sliced up an apple (didn't peel it) and sliced up and inch of fresh ginger.  I used a pan on the PIC.  I put it on medium high just to saute the onions, ginger and apples (even though the pan is non-stick, I like to saute in a bit of olive oil).  I then placed the frozen chops in the pan and turned it to medium low...to read 275 degrees.  I put a lid on it.

I sprinkled sea salt on the tops of the chops and just let it cook. Twenty minutes later I removed the lid and turned over the chops and then let it cook for about 15 minutes more.  I tested the chops to see if anything was still pink, especially near the bone.  I like "sweet" so I sprinkled a bit of sugar on the tops after they were cooked to allow the sugar just enough time to melt.  Wow was this good.

As for the soup...I took it out of the frig, spooned it out and topped it with slices of egg, cilantro and a big dollop of sour cream! 

This is certainly enough for two people or leftovers for the next day!

INTERESTING PRODUCTS

Products. I'll begin with some products. The thing about getting new products is that I don't have to feel guilty about throwing out the old stuff...except perhaps cleaning products. Mr. Clean rubber gloves and wipes. There are actually a couple of pairs that you would find on the hands of Desperate Housewives with pretty cuffs. I suppose that if you happen to be dressed up and having a sort of formal dinner party, you don't want to clash with your outfit by wearing a pair of generic rubbers.

I liked the wipes. Much better than a paper tower for cleaning and absorbent enough for spills. You can put them in the washing machine and reuse. Haven't done that as yet. I did dust with one. Great for that!

Just when I thought that Hearthware, the makers of the NuWave Oven, did their line to now include the Pro and the Mini (It has been easily 4 years and I still haven't used the oven of my range) another product has emerged. It's called the Precision Induction Cooktop. The unit, which can be placed on your counter top, contains hidden coils that heat the pot or pan that you are cooking in, but the unit itself is cool to the touch no matter how high you program the heat.

It can replace the stove top of your range. When I'm cooking on my stove top, things seem to take a longer time than I expect. I found out that the reason is that the flames never seem to center on the bottom of the pan or pot on a higher temperature as the flames go outward. I don't know about you but I don't want to have to spend any time deciding which of the four to use. Forget about my wok. Couldn't get the correct heat, etc. I'm told that it will work on the PIC.

Not all cookware will work on the PIC. The bottom, at least, has to contain metal that a magnet can stick to. I have pots (cheap) made of stainless steel but a magnet won't stick. I have a few "green" pans, two that are magnetic and one that isn't. Hearthware sells cookware if you want to add to your order. So, at this point I don't have a pot to cook with but do have a pot to piss in. Incidentally, I've already tossed out cookware with Teflon.

The PIC is light weight and you can cook on your dinner table. Great for a dinner party making fondue or a family dinner having your offspring do some of the cooking while you watch. You, of course, have to keep in mind that the cookware itself will get hot.

Ceramic knives are the thing these days. You never have to sharpen them. zx Kitchen produces them in black, each of which comes with a rubber "cover" to store. I received the starter set with a paring knife and 6 inch chef knife. Cuts wonderfully. So out went the old knives (I have others that are not ceramic, some serrated). I realized that I don't need a set of steak knives for company. Not that they were great, either. A set of the, what I call serrate butter knives, works well and if I serve up food that requires more than that, I'll simply cut it up before serving. Check it out on www.zxkitchen.com

ROWENAS

I hosted my radio show last night and had two wonderful guests, one of which was Rowena Fullinwider who is the president of Rowenas Jams and Jellies...and sauces, and cakes, and books... I did a tasting of some of her goodies using my own chicken salad. I had cooked the fresh young chicken in a NuWave oven so that it would come out perfect. I sliced up some fresh ginger and threw it into the cavity. Then I coated the chicken with Rowenas spicy peanut sauce. I ate the dark meat and then saved the breast meat for the chicken salad. The peanut sauce on the wings and legs were just enough to give it a great flavor with only a slight kick on the spicy. Keep in mind that regardless of what you do with a chicken it only tastes as good as its freshness.

Okay so the next day I made the chicken salad by simply adding some mayo to the almost-mashed pieces. I divided the salad into four parts and placed more of the Spicy Peanut Sauce on one, Carrot Jam on another, Devilish Mustard Sauce and after mashing in a bit of fresh avocado, I added Lemon Curd to the last. I haven't tried the Curry Sauce as yet but will do so today when I'm making short ribs.