I have found some of the best cookware ever! Xtrema cookware is non-stick cookware that addresses today's growing desire for a healthier cooking alternatives. I don't like using the standard non-stick cookware that stratches and can leach into your food.
Xtrema is also very functional. You can use them in the microwave, under the broiler and on the stovetop. This versatility means less clean up - I am all about that!!! The Xtrema cookware is also pretty!
The tea pot is so beautiful, I leave it on my stovetop for everyone to see.
Xtrema is made of Extreme Temperature Ceramics (high temperature ceramic)which provides the healthiest non-stick cookware and promotes healthy, nutritional cooking.
Versatility, durability, can withstand high temperatures, longer heat retention and a 50 year warranty against breakage resulting from hot or cold thermal shock. What more could you ask for in your cookware?
I have been using the baker pan, the skillet and 3 1/2 quart saucepot and the tea pot. I LOVE them all. I made cornbread in the baker, all kinds of things in the skillet and made a big pot of veggie soup in the saucepot. They are so easy to use and the clean up is a breeze!
If you are on facebook, become a fan of their page.
Follow Xtrema Healthy Cookware on twitter.
Head over to http://www.ceramcor.com/ and check them out. Remember, Christmas is just around the corner (Mom if you are reading - that is a hint!!!!) Great gifts!!
Hearty Pinto Bean Stew - The Kind Diet by Alicia Silverstone
Serves 2
1 c pinto beans, soaked overnight in water to cover
2 cups tomato soup ( Imagine brand is good)
2 tsp shoyu
1 tsp olive oil
1/2 onion, cut in chunks
1-2 garlic cloves, finely chopped
2 tsp chopped fresh basil or 1/2 tsp dried
dash of dried oregano
dash of red pepper flakes
fine sea salt to taste
Combine the tomato soup, 1 cup water, shoyu and oil in large soup pot. Place over medium heat and bring to a boil. Drain the soaked beans and add them to the stock. When the liquid returns to a boil, reduce the heat to med low, cover and simmer for 30 mins.
After 30 mins of simmering, add the onion, garlic, basil, oregano and red pepper flakes. If the stew seems too thick, add more tomato soup or water. Place cover slightly askew over pot, and simmer 30 to 40 mins longer or until the beans are very tender. Season to taste with salt.
Xtrema is also very functional. You can use them in the microwave, under the broiler and on the stovetop. This versatility means less clean up - I am all about that!!! The Xtrema cookware is also pretty!
The tea pot is so beautiful, I leave it on my stovetop for everyone to see.Xtrema is made of Extreme Temperature Ceramics (high temperature ceramic)which provides the healthiest non-stick cookware and promotes healthy, nutritional cooking.
Versatility, durability, can withstand high temperatures, longer heat retention and a 50 year warranty against breakage resulting from hot or cold thermal shock. What more could you ask for in your cookware?
I have been using the baker pan, the skillet and 3 1/2 quart saucepot and the tea pot. I LOVE them all. I made cornbread in the baker, all kinds of things in the skillet and made a big pot of veggie soup in the saucepot. They are so easy to use and the clean up is a breeze!
If you are on facebook, become a fan of their page.
Follow Xtrema Healthy Cookware on twitter.
Head over to http://www.ceramcor.com/ and check them out. Remember, Christmas is just around the corner (Mom if you are reading - that is a hint!!!!) Great gifts!!
Hearty Pinto Bean Stew - The Kind Diet by Alicia Silverstone
Serves 2
1 c pinto beans, soaked overnight in water to cover
2 cups tomato soup ( Imagine brand is good)
2 tsp shoyu
1 tsp olive oil
1/2 onion, cut in chunks
1-2 garlic cloves, finely chopped
2 tsp chopped fresh basil or 1/2 tsp dried
dash of dried oregano
dash of red pepper flakes
fine sea salt to taste
Combine the tomato soup, 1 cup water, shoyu and oil in large soup pot. Place over medium heat and bring to a boil. Drain the soaked beans and add them to the stock. When the liquid returns to a boil, reduce the heat to med low, cover and simmer for 30 mins.
After 30 mins of simmering, add the onion, garlic, basil, oregano and red pepper flakes. If the stew seems too thick, add more tomato soup or water. Place cover slightly askew over pot, and simmer 30 to 40 mins longer or until the beans are very tender. Season to taste with salt.
I'm always interested in cookware! Thanks for sharing...
ReplyDeleteI have waterless cookware, and I LOVE it. It's fabulous. You don't have to cook at high temperatures, so food maintains more of it's nutritional value. It's pretty cool!
~Kathryn
Hi There! Thank you for visiting me yesterday to celebrate my SITS Day! U are deeply appreciated!
ReplyDeleteI am such a fan of the old fashioned cookware, but this looks like it could become a new best friend....
ReplyDeleteThe cookware sounds fantastic. I am going to check that out. The recipe sounds yummy too.
ReplyDeleteHolly @ 504 Main