I’ve posted a couple of Cooking Planit’s recipes on my blog so far. (To see my previous posts/reviews, check out this Shrimp Scampi post, as well as this post on Braised Baby Back Ribs and Creamy Polenta with Brussels Sprouts and Pancetta.
But today’s post is by far my favorite. Not only is the meal fantastic and simple to prepare, but I am giving away a T-Fal 12 Piece Cookware Set courtesy of Cooking Planit! (You may already be aware of this due to my teaser post earlier this month.)
One of the toughest parts of learning how to cook (for me at least) has been making an entire meal. I can cook up one dish by itself with relative ease, but as soon as I try to make an actual complete meal, I struggle.
Cooking Planit to the rescue! This app is seriously a life saver. I will highlight some of its great features as I go through the recipe, but the overall gist of the app/website is that it helps you get an entire meal (that’s right, a main dish and two sides) on the table all at the same time. I made this recipe using some of the nifty T Fal cookware so I will mention some of the cookware’s features as well in this post.
So let’s dive into this recipe. This meal, named “Quick Catch” on Cooking Planit, includes Seared Arctic Char with Avocado-Horseradish Cream, Cherry Tomatoes with Balsamic Vinegar and Basil, and Cauliflower and Chive Puree. All of this deliciousness can be prepared in less than 1 hour!
Cooking Planit is both an app for iPhone/iPad (android app is in the works) and a website. I personally use the website portion of it more than the app, but I find the app to be very useful especially when food shopping. You can browse meals or specific recipes through the app or website. Once you select which recipe/meal you’d like, you can add it to your Cookbook for future use. You can also add it to your groceries. Cooking Planit will then ask how many servings you’d like to make: 2, 4, or 6. (This is such a great feature. As someone who cooks for 2, I really appreciate this option so that I don’t over buy and waste food).
The groceries tab gives you three viewing options. You can look at it as an entire list, look at the ingredients with an image (helpful if you’re unfamiliar with the product), or by recipe. The list allows you to check off the ingredients as you have them to make sure you get everything you need.
Once you’re ready to cook, bring up the website or app. Click on My Cookbook and the meal you want to make. If you scroll down, you’ll see all the ingredients needed to make your recipe so you can have them out for use. Cooking Planit also lets you know which appliances and cooking equipment the recipes require. Click “get started” or “prep and cook” and you’re on your way! The app will walk you through prep work and will keep a running estimate at the top as to what time everything will be done. Throughout the process, Cooking Planit includes helpful tips too, including substitutes, cooking time adjustments, etc.
I’ll let the app do the “talking” now. Just so you can see how easy this process really is.
I have a pretty spiffy OXO Avocado slicer to help me with avocados. I honestly never thought I’d need one but it really does speed up the process. Plus I’m quite afraid of knives (you’d think I’d get over this with how much I cook. But nope.) so I reallllly didn’t like stabbing the pit of an avocado with a knife to get it out. You can learn more about the slicer here. Also. Some of the text was cut off. The rest of the instructions say “then use a spoon to scoop the flesh into a medium mixing bowl. Use the back of a fork to mash the avocado.”
I am not so great at instructions like “1/4 inch dice”. I just cut the onion into tiny pieces. Hehe.
I find it helpful to actually stack the basil leaves and then roll them. Then when you slice crosswise, they make long thin strips with minimal effort.
Well thank you, Cooking Planit. Don’t mind if I do.
Here’s another cool part of this app. When you move to the next page, a timer will automatically start for you. If an additional timer is needed later, a second timer will pop up as well. It will let you know when the time has passed with a surprisingly pleasant alert.
Be sure to dry the filets! I decided to skip this step and boy did it cause the olive oil to fly. I have the red marks to prove it. (Ouch.) The reason you cut slits into the skin is to keep it from shriveling up too much, in case you were wondering.
This is where the magic of the T Fal pan comes into play. See that red dot in the center of the pan? That’s called a “Thermo –Spot heat indicator.” That little guy goes from having lines to a solid red dot to show when the pan is perfectly preheated, or as T-Fal says, “when your pan has reached the optimum temperature to seal in the flavor of your food.” Wait until it is solid red, or mostly solid red if you’re impatient like me, before adding the fillets.
The part cut off from this just says “about 3-4 minutes.” I kept mine on for 3 minutes on each side.
Look at that! A complete meal all finished at the same time. That means all dishes are warm! Amazing!
This is by far my favorite recipe I’ve tried on Cooking Planit. I love the colors, I love how easy it was, and I absolutely love the flavors! The only change I’d make if I prepared this again is that I’d have a slightly heavier hand with the horseradish. I think it could use a bit more kick. I also seemed to use the avocado-horseradish cream entirely too frugally. There was a lot left so feel free to really slather it on the artic char!
I will have another, more thorough review of the T-Fal Cookware. The 12-piece set comes with 2 saute pans with the Thermo-Spot heat indicator (8.” and 10” in diameter) as well as 4 pots, sizes 1 qt, 2 qt, 3 qt., and 5 qt all with fitted lids. The set also includes a metal spoon and a spatula.
Some other helpful information about the set:
- The pans are stainless steel with a nonstick interior. The nonstick interior is scratch resistant and can be used with metal utensils.
- Because they are stainless steel, the pots and pans are suitable for induction cook tops.
- The set is oven safe to 500 degrees. So no broiling with these guys!
- They are also dishwasher safe, an absolute must-have in my kitchen.
I will have a post up later this week discussing the pots specifically, so stay tuned!
Until then, be sure to enter the giveaway using the widget below! The only mandatory entry is to sign up for a free account at Cooking Planit. Past that, the other entries are all optional. Good luck!
(For a mobile friendly version, go to: https://bit.ly/11Va64q)
Also, don’t forget that there are 49 other bloggers who are giving away a set of this cookware as well. The more times you enter, the better your chances of winning! Check them all out below.
Contest Details: Contests open to US only. Limit one winner per household/per family from the 50 blogs participating in the promotion. Individuals winning more than one giveaway will receive 1 set of cookware and the other winning entries will be disqualified and an alternate winner will be chosen.
- 1/2 head of medium califlower
- 1/2 pint cherry tomatoes
- 1 avocado
- 1 tablespoon fresh chives
- 1 tablespoon red onion
- 1 tablespoon prepared horseradish
- 1/8 cup sour cream
- the juice of 1 lemon
- 1 1/2 tablespoons fresh basil
- 1/8 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil, divided
- salt and pepper, to taste
- 2 6 oz Arctic Char fillets
- 1/8 cup heavy cream
- 2 tablespoons unsalted butter
- Peel off the greens and remove the stem from a head of cauliflower. Cut the cauliflower in half and trim cauliflower florets into bite-sized pieces.
- Finely chop the chives to measure 1 tablespoon.
- Spoon the avocado into a medium sized bowl. Use the back of a fork to mash the avocado.
- Add the sour cream, horseradish, and lemon juice to the avocado. Season with salt and pepper to taste. Stir to combine, then cover and refrigerate while you prepare the rest of your meal.
- Slice the cherry tomatoes in half and place in a large mixing bowl.
- Cut the onion into a 1/4 dice to measure 1 tablespoon. Add to the tomatoes.
- Pick basil leaves off the stems. Pile leaves on top of each other, roll, and slice crosswise into thin ribbons to measure 1 1/2 tablespoons fresh basil. Add to the tomatoes and onions.
- Drizzle 1 tablespoon olive oil and balsamic vinegar over the tomato mixture. Season with salt and pepper to taste and gently stir to combine. Refrigerate while oyu prepare the rest of your meal.
- Fill a large pot 2/3 high with water and cover. Place over high heat.
- Once the water is boiling, add 1 tablespoon of salt and stir in the cauliflower pieces. Boil until the cauliflower is tender and fall apart easily with a fork, approximately 12-15 minutes.
- Dry the arctic char filets and season with salt and pepper. Use a sharp knife to cut a few 2 inch slits crosswise through the skin.
- Heat a large saute pan over medium-high heat. Add 1 tablespoon olive oil and warm.
- Once the oil is hot, add the arctic char, skin side down. Sear until golden brown, about 3-4 minutes. then gently flip the filets and finish cooking on the second side until fish feels firm to the touch, about 3-4 minutes.
- Prepare a food processor or blender with the blade attachment.
- Place the strained cauliflower back in the pot and set over medium heat. Stir continuously as the moisture is cooked out of the cauliflower, about 3-5 minutes.
- Transfer the cauliflower to the food processor or blender. Add the heavy cream and unsalted butter. Puree the cauliflower until smooth.
- Transfer cauliflower puree to a large mixing or serving bowl. Stir in the chopped chives and season with salt and pepper to taste.
- Transfer 1 filet to each dinner plate and top with avocado-horseradish cream.
- Transfer the cherry tomatoes with balsamic vinegar and basil to a serving bowl.