When you first begin in the world of waterless cooking, it can be a bit confusing wondering just how long to cook everything. The last thing you want to do is continually waste food by cooking it too long or not cooking it enough. The beauty of waterless cooking is that this is nearly impossible. You have a steam valve on almost every pot that tells you when to turn the heat down and you can then wait for the steam to do the rest. It is possible to slightly over cook your food because you are resisting the urge to open the pot during this stage of the cooking process but this will not happen every time, you will catch on!

Check on some of the average cook times for waterless cooking to help you get started:

• Asparagus 12-15minutes
• Green Beans 10-35minutes (this varies on amount being cooked)
• Beets (whole) 35-40 minutes
• Broccoli 20-30minutes
• Brussels Sprouts 10-20minutes
• Shredded Cabbage 10-15minutes
• Whole Cauliflower 20-30minutes
• Carrots (cut 1/2inch) 15-20minutes
• Cut Corn 10-12minutes
• Corn on the Cob 15-25minutes
• Eggplant 5-8 minutes
• Lima Beans 25-35minutes
• Mushrooms 4-5 minutes
• Okra 15-20 minutes
• Peas 10-15minutes
• Quartered Potatoes 20-25minutes
• Whole Potatoes 35-40minutes
• Spinach 15-20minutes
• Squash, summer 15-20minutes
• Squash, winter 25-30 minutes
• Sweet Potatoes 30-35 minutes
• Turnips 20-25minutes

This is just a general guide to help you get started cooking some of the most popular vegetables in your new waterless cookware. Just as with conventional cooking methods these times may vary not only due to the type of stove you are using but due to the amount and size of foods you are cooking. For example, the time to cook carrots may be lessened if you cut them smaller and thinner than what is listed above. This is how foods can be overcooked or even burned if you are not paying attention to the size and amount of food being cooked compared to suggested cook times.

You’ll get the best results when your pan is filled at least two-thirds full. Remember to always use the cover that is designed to fit a particular pan. When cooking vegetables, use little or no water. Some starchy vegetables require a tablespoon or so of water or they will burn.

This is a quick guide only to give you an idea as to how long it could or should take to cook any given vegetable. For many people who cook on a regular basis this is all they need to jump right into the waterless cooking mode but for others it is not quite enough. Trial and error is all that can be done in the beginning but it will not take long to get onto how long it takes for each given meal you like to cook. Write down this list as suggested cooking times to help get you started. This way you will always have a vague idea as to how long your veggies should be cooking without worrying about over or under cooking them. Get started with waterless cooking today!

Check out the variety of waterless cookware available at CookForYourHealth.com

Find expert suggestions in the topic of quick and easy recipes – your own knowledge base.

What a quick and elegant dinner for the budget minded shopper. I used chicken tenders for this meal but I don’t see why you could not use chicken breast in there place. And the addition of the Mustard Cream sauce helps tie the whole meal together. be sure to use fresh pistachio’s for this meal to really provide a great taste to the meal.
This recipe can be adapted to fit your own personal needs and tastes. You could even go as far as to use almonds or pecans. You could change the type of sauce used in this recipe or not use on eat all. But I find that smooth rich flavor of the sauce plays an important role in helping bring the whole plate together. This not only goes with chicken you could use it with any firm white fish, or even with pork tenderloin. The choices are limitless, because in the end you will have a meal that you won’t forget.

2 lb chicken tenders
Salt and pepper
1 egg beaten
1/2 cup milk
1 tsp Worcestershire sauce
1 tsp hot sauce
2 cup whole shelled pistachio’s
1 cup all purpose flour
1 tsp baking powder
2 tsp salt
3 Tbsp Dijon mustard
1/4 cup heavy cream
1 tsp sugar
4 Tbsp butter separated

Preheat the oven to 400 degrees. Place chicken between four sheet of plastic wrap and pound chicken tenders to 1/2 thickness. Season with salt and pepper and set aside. In a separate mixing bowl combine eggs,milk,Worcestershire and hot sauce together until well blended set aside. Add whole pistachio’s to a food processor and process until finely chopped, be careful not to over process. It should take roughly 15 to 20 seconds. Combine pistachios with the flour and the baking powder. Season mixture with salt. Dip chicken in the egg mixture and dredge in the pistachio mixture,making sure to press the chicken in the mixture. Shake off the excess flour and set aside. Heat oil in a large skillet over medium-high heat, begin sauteing chicken in batches careful not to overcrowd the pan. Saute for 2 to 3 minutes per side. Remove and place on a foil lined pan. When the last piece is done place sheet pan in the oven and continue to cook for about 5 to 7 minutes. Over medium heat add mustard and cream to the sauce pan. Whisk the mixture until slightly thickened and smooth. Add the sugar and start adding the butter 1 tablespoon at a time, whisking continuously to incorporate evenly. You can add water a tablespoon at a time if the mixture becomes too thick,it should be the consistency barbecue sauce. After 3 to 4 minutes of whisking remove from the heat at this point the chicken should be ready. Serve the chicken drizzled with the sauce. A very easy and fun meal to prepare and at $3.17 per plate there was enough money in the budget for dessert, that’s another post.
Budget Cooking
easy recipes

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This is fairly new concept and one that many people are still unsure about how it works and why to switch from conventional cooking to waterless. There is no real trick to waterless cooking; the one thing that you must have is a proper set of waterless cookware in order to utilize this new cooking technique properly. The basics of waterless cooking are:

• Preparing food without adding additional water which can ruin the flavour and evaporate the vitamins and minerals within them.
• Usage of medium to low heat only to prevent burning.
• Wait for the natural juices of the vegetables or meats which will then turn into steam (this is how waterless cooking begins)
• Turn the heat down or off completely and let the steam do the rest of the work.

The main question everyone wants to know the correct answer to is “can I add any water when cooking?” Because it has been labelled waterless cooking it can be hard to know if this means no water at all or just a little. The basic rule of thumb for waterless cooking is to consider the foods you are cooking. For example, vegetables are made of mostly water and therefore they can create enough steam on their own without adding water. On the other hand if you are cooking spaghetti or rice you will be required to add a bit of water to supplement these dry foods. Consider 1oz. of water per square inch of pan you are working with.

It can seem unnatural and even wrong to turn off the heat before you are done cooking but this essentially how and why waterless cooking works. Once you have a pot full of enough steam your waterless cookware will whistle letting you know it is time to turn the heat down to low or turn it off completely. If you do not have these special knobs on your waterless cookware products, you can watch the pot manually and when the steam begins to seep out between the lid and the pot you know it is full and time to turn the heat down or off.

You can cook virtually anything in your waterless cooking pans and you will discover quite a difference in your cooking. You do not have to be a professional or even an experienced cook in order to utilize this method successfully. Whether you are cooking something dry, something water based or meat your waterless products can accomplish a far better finished product than conventional cooking ever could. Experience food with more flavour, stronger taste and more vitamins we need for our health. Try out waterless cooking today; start with vegetables and advance to dryer foods as you begin to get used to the method.

For more information on waterless cooking and healthy cooking visit CookForYourHealth.com

Access expert hints in the topic of quick and easy recipes – this is your personal guide.

I hope you enjoy these three Cooking Recipes for Eggs:

FILLETS OF EGGS
6 eggs
4 tablespoonfuls of good stock
1/2 teaspoonful of salt
1 saltspoonful of pepper
Beat the eggs with the stock, add the salt and pepper. Turn them into
a buttered square pan, stand this in another of boiling water, and
cook in the oven until the eggs are thoroughly “set.” Cut the
preparation into thin fillets or slices, dip in either a thin batter
made from one egg, a half cupful of milk and flour to thicken, or they
may be dipped in beaten egg, rolled in bread crumbs and fried in deep
hot fat. Arrange the fillets in a platter on a napkin, one overlapping
the other; garnish with parsley and send to the table with a boat of
tomato or white sauce.

EGGS A LA SUISSE
Cover the bottom of a baking dish with about two tablespoonfuls of
butter cut into bits. On top of this, very thin slices of Swiss
cheese. Break over some fresh eggs. Dust with salt and pepper. To each
half dozen eggs, pour over a half cup of cream. Then cover the top
with grated Swiss cheese and bake in the oven until the cheese is
melted and the eggs “set.” Send this to the table with a plate of dry
toast.

EGGS WITH NUT-BROWN BUTTER
These eggs may be shirred or poached and served on toast. Put two
tablespoonfuls of butter in a saute or frying pan. As soon as it
begins to heat, break into it the eggs and cook slightly until the
yolks are “set;” dish them at once on toast or thin slices of broiled
ham. Put two more tablespoonfuls of butter in the pan, let it brown,
and add two tablespoonfuls of vinegar; boil it up once and pour over
the eggs.

I love eggs so there may be a few more easy and tasty cooking recipes for them coming your way..Let me know what you think.