Veggie Medley With Ginger Using Platinum Cookware

Two words. Platinum Cookware.  On my blog, I've talked a little about the Salad Master set that Dan and I purchased.  It is water-less, oil-less cooking, stainless steel cookware.  We were not happy with our Salad Master.  See...this cookware had a little opening on the top of the lid that would "click" when the food was up to temperature.  When it was up to temperature you would turn it down.  The problem was, sometimes the clicker wouldn't work, other times, if I needed to cook something like baked potatoes in my pot, I would need the temperature a little higher, like 100 degrees and the clicker would click nonstop, causing me to seriously flip my lid.  Ha ha!  No pun intended there!  

Our good friends Dave & Cindy (Cindy's recipes have been posted here before) and their daughter and son-in-law, Ritchie & Christina decided to make a business of selling Platinum Cookware.  They did a demonstration for us and we were SOLD!  This cookware is exactly what we have needed!  No clicking!!!  Woot!  Most veggies cook at about 60 degrees and the little dial on the lid would show us when it was up to temperature.  We would then turn our burner either off, or on low and it would keep it's temperature until the veggies were cooked, thus keeping the temperature low.  Boiling point is 212, if I remember right.  This keeps your food well below that and traps all the heat inside cooking your food.  It requires no water, if your veggies have been rinsed and are a little wet, and very little water if your veggies are dry.  NO OIL!  They actually bake cakes in these pans, with NO OIL!  It is like a magic show with these pans.  

I cook in them daily!  My kids love potatoes and veggies in them, not to mentions soups, stews, quinoa, rice, oatmeal, the list goes on!

Today I made these veggies.  VERY EASY!  Very delicious!  If you do not own Platinum, it is worth looking into, however, in the meantime, make sure you're using stainless steel.  It is still possible to cook your veggies on a lower heat.

Veggie Medley With Ginger

1 yellow pepper, de-seeded and cut in chunks

1 cup Brussels sprouts, ends removed and rinsed well

1 large handful fresh green beans, ends removed and rinsed well.

1 large handful or two of Asparagus, thick ends cut off and rinsed well.

1 inch ginger, peeled and thinly sliced

Combine all the veggies.  Bring up to 80 degrees.  Turn off heat, or remove from heat if your stove stays hot (ceramic).  Let sit for about 15-20 minutes.  Check.  I added my asparagus after the veggies were up to temperature.  They tend to cook quickly and were mushy if combined with the other veggies in the beginning.  

Sprinkle with 21 Seasoning Salute.  Enjoy!