July 2, 2013

Prawns Stuffed Yellow Bell Peppers

Traditional stuffed bell peppers are delicious but not often the most healthy choice-save for the bell pepper of course! A lovely, delicious and best of all healthy twist to the classic is prawn stuffed bell peppers. With a few ingredients and only 30 minutes in the oven you will have an amazing twist to an old classic that you will want to make again and again.

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Prawns Stuffed Yellow Bell Peppers



May 20, 2013

Low-Fat Cooking with First Class Pans

By the year, the cookware industry continues to make new lines of progressively more urbane cooking vessels. It has been constant with its aim to produce more durable, functional, stylish, and affordable cooking pots and pans. While top of the line cookware remains top of cost, there are manufacturers who continue resolving the issue by arming on what could be more useful and less expensive to meet the needs of the cooking mass. Let’s talk about Woll nonstick pans.

Woll’s Diamond’s Best was awarded a Gold Medal at the International Exhibition of Inventions in Geneva. The professional-quality cast pans have been produced hand-made in Germany since 1979, detaching itself from unspecified mass production techniques. The ultra-hard finish nonstick pans possess gently curved sides, a flat bottom and state-of-the-art nanotechnology implanted diamond crystals. The nonstick coatings are PFOA free; ideal and safe for everything from cooking breakfast meats to grilling steaks and burgers.


The last decade technology has developed superior resistant non stick coatings and its outstanding non-stick properties are extremely resistant to cuts and scratches making it easy to cook and release delicate foods. It displays optimal thermal absorption and heat distribution and the extra-strong, cast bottom prevents distortion, even at extreme temperatures which are oven proof to 500 degrees F.


Aside from a reliable reputation on quality, many WOLL trade partners all over the world also depend on the company’s close cooperation and numerous measures for success at the point of sale. First-rate cooking results and extreme durability are what make WOLL pans stand out – even when put to heavy use.

But are nonstick pans really safe? Find out what experts say about nonstick cooking.

Every cook needs a good nonstick pan especially when it comes to preparing notoriously clingy foods like eggs and fish. These slick-surfaced vessels are tops for unparalleled quick cooking, whether you are fond of frying, grilling. Both the round flat pan for frying, or the square pan with ridged surface that sears food, will give you a round of quick to prepare and healthy meals, anytime.

I have been an advocate of Woll Diamond’s Best nonstick cookware for some time. The diamond surface is one of the best performing coating available and it has fantastic heat distribution characteristics which improves your cooking. This is also our WOLL Diamond’s Best cookware collection. Click here.


Vegan Banana Blueberry Oat Pancakes for Breakfast – No Egg

Even if you are not vegan, you may just be looking for a recipe for easy pancakes with no eggs, so this would be great recipe for a healthy breakfast. They are quite healthy as far as pancakes go too. When your pancakes are done, top with some fresh blueberries (though optional), maple syrup, vegan butter, honey, or jam… or chop up some apple.

This recipe sounds a bit complex but one of the easiest to prepare. The recipe is here.



April 26, 2013

10 Fritter Recipes with Around the World Flavors

As you may have noticed, I usually don’t just throw together things in the pot or pan without making sure that what is being prepared is guaranteed at least gratifyingly tasty. To me, the fun part is the making small adjustments while working on something to accommodate our personal preferences. It’s why I rarely go without some basic rules.

Making fritters is one I am most particular about. Fritters are the likes of clam or crab cakes, as could mix of shredded potatoes, egg, and seasonings. Sometimes batter itself is fried with no other ingredients. These are also essentially fritters. A doughnut made from batter could be called a fritter; in short, fritters are a mixture of different ingredients which are covered with batter, then deep-fried, or simply fried.

These little tasty pan cakes are light puffs of batter or simple dough that have been fried and quick to cook. Fritter batter may be as thin as griddle cakes, for which reason cooking them requires just the right amount of heat and temperature. If the temperature of the fat is right the fritter will rise quickly to the surface and begin to brown immediately. Of course, they will cook if the batter is thicker, but will take longer to cook in the center, so a rather thin batter is preferable. Some cooks argue that you need to use very high heat to call it browning. I leave the thing to you for your own judgement.


Chili Cheese and Potato Fritters

Thai Corn Fritters

Indonesian Banana Fritters

Chinese Chives and Dried Krill Fritters

Old Fashioned Italian Zucchini Fritters

Shrimp Fritters with Spicy Moroccan Dipping Sauce

Cauliflower Feta Fritters with Pomegranate

Ntomatokeftedes (Greek Tomato and Feta Fritters)

Indian Spiced Vegetables Fritters

Saltfish fritters (Jamaican Stamp ‘n Go

Mussel Fritters

Fritters are great food, however, we actually have to try to evenly space fritter consumption. It’s not easy because anything deep-fried should be crunchy and simply terrific, however, there is a big tendency that these foods are the answer to most food dilemmas, in most cases. This does not mean that you have to give up on fried and fatty foods altogether, but rather that you should eat them sparingly.

See how “once-in-a-while” foods can be advantageous to all ages.


April 23, 2013

The Trick to Pan Cooking Thicker Fish Steaks Perfectly

The first thing to understand about fish is that it is very high in protein yet so low in fat. Fish makes a very healthy meal, but your fish can end up lowsy if you don’t know what you’re doing.

For a thick cut of steak, learning the right technique is just a matter of following rules. The trick is only about heating your pan properly, using just an ample amount of oil, flipping at the right time, and allowing the meat to rest. When I learned cooking thicker steaks, I did not only discover pan-roasting but learn another technique of making juicier and more flavorful steaks. Since then, I’ve never had any regrets trying something new every time.

fish steaks

After thawing, dry all sides of your fish steaks.  Sprinkle with a little salt and pepper coating all sides. Preheat oven to 400° F. Heat a large cast iron pan or skillet for about 2 minutes then pour vegetable oil into the pan. When pan is thoroughly heated, add the fish, individually. Since proteins stick when they slowly unravel, you have to make sure that they cook properly. This is the importance of heating your pan high enough to start setting the proteins immediately.

Avoid overcrowding the steaks so they don’t stick together, and will sear nicely. Crowding the fillets will result to steaming and not searing. After 3 minutes, flip over each steak, and sear for 3 more minutes. Using the trick in a non-stick skillet, the fish will not stick and you will have a beautifully-shaped seared thick cut fish steak. Bring the skillet into the oven right away and bake until desired doneness.

A typically thick fish sears adequately for 4 minutes which is enough to get a medium-rare juicy and tender steak. For a 1-1/2 or thicker steak, cook to medium rare for 6 minutes per side. Take note of the 6 minutes in every side. This will give you fantastically-browned fish steaks. Make your own sauce combination or simply deglaze the skillet with a little wine and butter, stir and season the mixture and yum! This will give you a simple but fabulous sauce that you can pour over the fish steaks.

In my experience with pan-searing, what works best are fillets, boneless pieces of fish, or meaty portions of larger fish (skinless or not). Those with lots of bones, big or small, don’t respond to pan-searing that well.

More tips:

Fish is more delicate than meat, so it has a better tendency of drying out easily. To keep moisture in, cook fish quickly over high heat, whether you’re broiling, grilling, or sauteing. Poach it gently in liquid.


April 2, 2013

Grapefruit Rounds with Halloumi Cheese & Mint Dressing

Halloumi cheese is a semi-hard cheese usually made from sheep’s milk, and it has a high melting point. That makes it the perfect companion for grapefruit slices and mint dressing for brunch or a special treat, and after you try this simple recipe you’re family or guests will be impressed. This combination of citrus and cheese is a classic. You’ll be sure to come back to it time and again.

Read the full article here:
Grapefruit Rounds with Halloumi Cheese & Mint Dressing

grapefruit & hallumi


March 29, 2013

An Omelet and a Glass of Wine (For Dinner)

Omelette and a Glass of Wine (For Dinner)? Adam Roberts records his experience trying this traditional breakfast food on the opposite side of the day’s activities. After returning from the gym Adam decides to cook an omelet for dinner on a whim. He discusses and contrasts the techniques for making an American style omelet and a French style omelet before choosing the French technique. Find out what toppings he uses on the omelet and the wine he pairs it with by reading this short whimsical story.

Read the full article here:
An Omelette and a Glass of Wine (For Dinner)



February 21, 2013

Oysters Under Fire

Oysters under the fire, learn the right way to cook oysters. If you have ever wondered how to make delicious oysters, a few free oyster recipes is what you needed right now to begin mastering the technique. With some help from a chef in the city of New York, you will never again risk trading enjoying your oyster’s natural lusciousness for something rough and rubbery. Since seafood are delicious by themselves, you don’t want to mask them with too many flavors. Like me, you too want that briny, oceanic flavor for your oysters.

Read the full article here:
Oysters Under Fire



December 15, 2012

Tricks to Stick-Free Cooking Using Stainless Steel Pans

For non-nonstick pans, the key is to cook on a pre-heated pan with a little amount of oil and in a lower heat. The stick-free trick for non-Teflon pans is temperature, meaning, the pan needs to be hot. Cooking in a stainless steel pan requires heat not above medium. Though it depends on the type of food, still the general rule is to never cook above medium heat. One way way to test if the pan is warm enough is to tap the side of the pan. If it feels hot, it’s ready.

According to Miss Vickie, preheating your pans is further enhanced by the heavy 3-ply base that gets really hot, really fast, but also conducts and distributes heat evenly so there are no hotspots where food starts to scorch.

When food is added to the pan, you should hear a sizzling sound. The “sizzling” sound is an indicator that your food is cooking on contact and creating a natural barrier to help prevent sticking. This process helps hold in natural juices and sears the food perfectly. Many chefs recommend this technique when searing food.

Don’t crowd the pan and flip once. The less you flip the food, the less likely your food will stick.  The food needs to attain a brown and slightly crisp surface before flipping or it will stick. Allowing food to cook on the one side until the correct or desired “doneness” is reached,  the less likely it will stick to the pan.

Fissler Solea stainless steel pan (images above) has a Novogrill frying surface that is particularly suitable for crispy low-fat frying with a grill effect. Ideal for meat and poultry. Stainless steel stay-cool handles. With induction-compatible CookStar all-stove base. You’ll find this review useful.

I’ve been using both cast iron and stainless pans. Some of you may be curious, you might want to invest in a durable stainless steel cookware with a brand of good reputation. After all, we want the best for our kitchens.

Use this coupon code, YSK-2013 for 13% discount on our regular discount prices. It will be good until the site is discontinued. All orders will be processed and delivered through the end of this year. Visit Your Smart Kitchen now.


November 9, 2012

Woll Diamond’s Best Nonstick Expands Induction Line

I have been an advocate of Wool Diamond’s Best nonstick  cookware for some time.  The diamond surface is one of the best performing coating available and it has fantastic heat distribution characteristics which improves your cooking.  Now they have expanded their induction line as well.

There has been a growing demand for induction cookware and Woll is continuing to grow their assortment of products with an 8″ diameter sauce pan that complements the 8′ fry pan.  These are perfect for small kitchen and smaller families and couples.

Additional pieces are expected this year and will be announce on the Your Smart Kitchen site as soon as we receive the announcements.   Included in the expected release will be a 10 piece set including extra large items such as a soup pot and stock pot to go with the 11′ saute pan.

All of the induction cookware has an extra thick stainless steel base that provides event heat distribution which combined with the diamond coating results in superior performance.  The uniform temperatures make these pans perfect for browning, searing and deglazing.  These work well with all other cook tops.

They are oven safe to 500 degrees;  metal utensil and dishwasher safe; PFOE free and have a lifetime warranty.

These can be found here or contact chef@chefwannabee.com and I will personally handle your order.