A few years ago, I tossed every single Teflon pan from my kitchen. After reading several articles on the worrisome qualities of nonstick cookware. Whether the rumors were true or not, I just didn’t feel good cooking on something that proffered potentially harmful fumes into the air I was breathing, and likewise into the earth on which I was living. Out the window went all the easy to clean saucepans and skillets. I’ve cooked for years on stainless steel and cast iron pans. Don’t even ask how I clean scrambled eggs from such a contraption.
When my darling friend, and food blogging party-thrower extraordinaire (I say this from actual experience. This summer, the sweet thang welcomed our road-weary family into her Atlanta home and showed us every ounce of Southern hospitality one could ever hope for) Patti Davis, mentioned she’d been cooking on BEKA’s Eco-logic pans, I was intrigued. I checked the company out, oogled their products and fell in love.
How could I not instantly adore those gorgeous pans? Not to mention all the company products represent. BEKA is the creator of the world’s first 100% Green Cookware, both in manufacturing and in re-cycling. Chef Eco-Logic 100% is energy efficient, great for cooking with high heat and makes healthy cooking totally realistic, because you need nary a fat or oil with which to cook.
My kitchen is now stocked with BEKA cookware and I can’t believe I ever cooked without non-stick cookware. WHAT WAS I THINKING? Oh yeah. I was thinking of precancerous wart nuggets finding their way into the lungs of my precious babies. Praise and glory! A girl can have her nonstick cookware and health, too. I love the safety and green considerations the BEKA company has made in creating their products. They are truly gorgeous. And the cook up and wash up is like a dream. Sigh. Happy days around these parts now that we’ve got BEKA on our stovetop.
Tonights Slow Carb Diet recipe is fanciful and delicious. Just a sprinkle of poppyseeds and a BEKA grill pan.
Once that chicken is browned, toss in lemon slices and asparagus and you’re nearly done.
A smidgen of fresh spinach, a drizzle of honeyed dressing and you’re good to go.
Really, really good to go.
Lemon Poppyseed Chicken
2 chicken breasts, halved
2 tablespoons poppy seeds
1 tablespoon coconut oil
salt & pepper to taste
1 lemon, cut into wedges
1 bunch asparagus, cleaned and cut in half
1/4 cup water
1 tablespoon honey
4-6 cups baby spinach
Salt and pepper the chicken, sprinkle poppyseeds generously on top.
Heat a grill pan on your stovetop over medium heat. Melt a teaspoon of coconut oil in your hot pan. Cook the chicken for 2-3 minutes on one side. Flip and cook just until the center of the chicken is cooked through. Transfer to a plate.
Add the lemon wedges and asparagus to your grill pan. Allow the lemon wedges to brown, then remove them to the plate with the chicken. Toss a quarter cup of water into the grill pan and cook the asparagus until crisp-tender. Transfer the asparagus to a plate.
Add the remaining coconut oil and honey to the grill pan. Whisk gently until mixed with the pan drippings.
To serve: pile the chicken, asparagus, and lemon wedges atop baby spinach. Drizzle the warm honeyed "dressing" over each plate.