Best Lunch Ideas for Cooking with Ceramics
Unlike cookware made of Teflon or metal, ceramic cookware is designed especially to keep the taste of any food you’re preparing. They have revolutionary and advanced non-sticking surfaces that allow the heat to spread evenly and to ease the cleaning up. Any experienced or home cook knows that the taste is the ultimate factor.
Ceramic cookware offers to prepare tasteful meals that retain the moisture and making juicier meats and vegetables. Your baked food will be fluffier, and the food won’t shrink that much. Cooking lunch for myself and my family gives me the biggest satisfaction, so stay here, read on our kitchen blog and discover new lunch ideas that you can cook in your ceramic cookware. To shorten down your thoughts and concerns about the lunch which have to be quick and tasty, we offer you some help. You only need to get your groceries and half an hour in the kitchen.
Ceramic cookware offers to prepare tasteful meals that retain the moisture and making juicier meats and vegetables. Your baked food will be fluffier, and the food won’t shrink that much. Cooking lunch for myself and my family gives me the biggest satisfaction, so stay here, read on our kitchen blog and discover new lunch ideas that you can cook in your ceramic cookware. To shorten down your thoughts and concerns about the lunch which have to be quick and tasty, we offer you some help. You only need to get your groceries and half an hour in the kitchen.
1. Chicken -n- Vegetables
- Ingredients: 200g spaghetti, 400g chicken breasts, 3 tbsp wine, ½ tbsp ginger powder, 1 tbsp dried spices as desired, 3 tbsp soy sauce. 150g corn, 100g red pepper, 100g onions, 100g carrots and 1 tbsp honey.
- Preparation: While the spaghetti is cooking, chop the chicken into cubes. Wash the vegetables, peel and chop them into thin strips (I use the best knives from Wilson Cutlery). Boil the corn or buy already cooked, canned. Fry the meat in your ceramic pan (there’s no need of oil) and put it aside. In the same pan fry the vegetables. When the vegetables soften, return the meat in there, put the cooked spaghetti and mix with into the pan. Finally add the wine and the spices, stir the honey and leave it uncovered for 10 minutes on low heat. Serve the spaghetti with chicken and vegetables hot, and add some sauce if you like.
- Preparation: While the spaghetti is cooking, chop the chicken into cubes. Wash the vegetables, peel and chop them into thin strips (I use the best knives from Wilson Cutlery). Boil the corn or buy already cooked, canned. Fry the meat in your ceramic pan (there’s no need of oil) and put it aside. In the same pan fry the vegetables. When the vegetables soften, return the meat in there, put the cooked spaghetti and mix with into the pan. Finally add the wine and the spices, stir the honey and leave it uncovered for 10 minutes on low heat. Serve the spaghetti with chicken and vegetables hot, and add some sauce if you like.
2. Seafood Risotto
- Ingredients: 2 cups of rice, 1 cup white wine, garlic or onion, 3 tbsp olive oil for taste, 1l soup cube, 200g marinated mushrooms. 200g seafood, and spices as desired.
- Preparation: Fry the garlic or the onion in the ceramic pan and add the olive oil if you want to (although there’s no need of grease cooking in ceramics), then add the rice and fry for a few minutes more. Add the white wine and cook the rice until the water completely evaporates. Start adding the soup with constant stirring until the rice soaks it. Boil the seafood in a separate ceramic pot, and when the risotto is ready put them in the pan and mix. Season with pepper, salt and before serving with chopped parsley.
- Preparation: Fry the garlic or the onion in the ceramic pan and add the olive oil if you want to (although there’s no need of grease cooking in ceramics), then add the rice and fry for a few minutes more. Add the white wine and cook the rice until the water completely evaporates. Start adding the soup with constant stirring until the rice soaks it. Boil the seafood in a separate ceramic pot, and when the risotto is ready put them in the pan and mix. Season with pepper, salt and before serving with chopped parsley.
3. Vegetables and Flaxseed Meatballs
- Ingredients: 2 small zucchini, 3 carrots, 4 tbsp flour, 2-3 eggs, 1 tsp curry, 1 tbsp ground flaxseed, 1/2 bunch parsley, 1 baking powder, and 1 potato.
- Preparation: Peel the zucchini, grate them and sprinkle them with the spices. Let them sit in a bowl for about 20 minutes and then squeeze them good. Then clean the carrots and grate them as well. Put all ingredients in a deeper bowl and mix everything together with a larger spoon. Put in the potatoes until you get a nice mix and start forming the meatballs. Fry the meatballs in your preheated ceramic pan, without adding oil. When they are properly fried, serve them and have a nice healthy lunch!
- Preparation: Peel the zucchini, grate them and sprinkle them with the spices. Let them sit in a bowl for about 20 minutes and then squeeze them good. Then clean the carrots and grate them as well. Put all ingredients in a deeper bowl and mix everything together with a larger spoon. Put in the potatoes until you get a nice mix and start forming the meatballs. Fry the meatballs in your preheated ceramic pan, without adding oil. When they are properly fried, serve them and have a nice healthy lunch!
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