Gastrolux Recipes

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Gastrolux Shrimp with Bok Choi
Shrimp with Bok Choi

Shrimp with Bok Choi


  • 1 lbs large shrimp, peeled and de-veined
  • 1 large onion, quartered
  • 2 cloves garlic, crushed
  • 4 cups bok choi, sliced 
  • 1 tbs oil
  • sauce:
  • 1 1/2 cups rich chicken stock
  • 2 tbs dry sherry
  • 1/2 tsp dark sesame oil
  • 1/2 tsp grated ginger
  • 1 tbs soy sauce
  • thickener:
  • 2 tbs cornstarch
  • 1/4 cup water


Mix all sauce ingredients in a small bowl; set aside.  Mix thickener ingredients in a small glass; set aside.


Heat Gastrolux® wok over medium heat.


Add oil and heat until oil shimmers.  Add garlic, onion and bok choi and stir with non-metal utensil constantly for 2 minutes.


Add shrimp and when it begins to turn pink, add sauce ingredients, stir and bring to a boil.  Boil 2 minutes.  


Stir the cornstarch and water again to blend.  Add to the wok and stir constantly until mixture bubbles.  Reduce heat and cook for 2 minutes.  Serve immediately over rice.


Serves 4


The full line of Gastrolux® cookware may viewed by clicking on their widget in the sidebar


Gastrolux Shrimp with Bok Choi
Shrimp with Bok Choi

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Gastrolux Lo Mein
Lo Mein

Lo Mein


  • 1 cup sliced mushrooms
  • 1/4 cup carrots, julienne
  • 1 cup sliced bok choi
  • 2 eggs beaten
  • 2 green onions, chopped
  • 1 pkg (14.2 oz) Kame Hokkein noodles
  • 2 tbs oil
  • sauce:
  • 1/2 cup teryaki sauce
  • 1 cup water
  • 1 tsp grated ginger
  • 2 tbs brown sugar
  • 1 tsp dark sesame oil
  • 2 tbs dry sherry
  • 1 clove garlic, crushed
  • optional ingredient:
  • 1 cup cooked meat, sliced julienne

Mix all sauce ingredients; set aside.

Heat Gastrolux® wok over medium heat.  Add the beaten eggs and cook until set.  Turn egg to set the other side.  Remove egg "pancake" from pan to a plate and let cool. When egg pancake is cool enough, cut into thin strips. 

Return Gastrolux® wok to medium heat.  Add oil and heat until oil shimmers.  Add the mushrooms, carrots and bok choi.  Stir fry using non-metal utensil for 2 minutes.  Add the Kame Hokkein noodles and stir fry for 2 additional minutes.


Stir sauce again and add to pan, stirring to coat contents with sauce.  Add cooked meat if using.  Cook over medium heat, stirring constantly until sauce has thickened.  Serve immediately.


Serves 4


The full line of Gastrolux® cookware may viewed by clicking on their widget in the sidebar


Gastrolux Lo Mein
Lo Mein
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Gastrolux Chicken Piccata
Chicken Piccata



Chicken Piccata


  • 4 boneless skinless chicken breasts
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 lemons
  • 2 tbs olive oil
  • 2 tbs butter
  • 1 medium onion, chopped
  • 1 clove garlic, crushed
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 2 tbs capers
  • 3 tbs parsley, chopped


Pound chicken breasts between 2 sheets of waxed paper with a meat mallet until they are about 1/4-inch thick.

Mix the flour with the salt and pepper.  Dredge chicken breasts in flour mixture well; cover and refrigerate.

Juice one lemon.  Slice the other lemon in half and cut thin slices from the center of each half.  Set aside.

Heat Gastrolux® large saute pan over medium heat.  Add olive oil and heat.  Add chopped onion and garlic and saute over medium heat until onion begins to turn translucent.  Remove onion and garlic from pan; set aside.

Add the 2 tbs of butter to the heated saute pan.  Remove dredged chicken from refrigerator.  When butter begins to foam, add chicken breast and saute over medium heat until golden brown.  This should be about 5 minutes per side.  Remove from pan.

Add the chicken stock, wine, lemon juice, capers and onion/garlic mixture back to pan.  Stir well with a non-metallic spoon, getting up all the browned bits from the chicken.  

Add chicken back to pan and bring sauce to a boil.  Reduce heat and simmer until sauce is reduced by about half.

Remove chicken and sauce to a serving platter, topping each chicken portion with 1-2 lemon slices and sprinkling with chopped parsley.

Makes 4 servings.

The full line of Gastrolux® cookware may viewed by clicking on their widget in the sidebar


Chicken Piccata
Chicken Piccata

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Gastrolux® Chicken Hot Pot
Chicken Hot Pot


Chicken Hot Pot




  • 1 cup cooked chicken, diced
  • 4 medium potatoes, divided
  • 1 can (10 oz) cream of chicken soup
  • 8 oz milk
  • 2 tbs. water
  • 1 cup celery, sliced
  • 1/2 cup fresh carrots, diced
  • 1/4 cup rice
  • 1/2 tsp. dill
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbs butter, melted
  • 1 tbs parmesan cheese, grated
  • garnish:
  • paprika for garnish
  • chopped fresh parsley for garnish

Preheat oven to 350 degrees F.

Peel and dice 2 of the potatoes.  Scrub the other 2 potatoes well, removing any dirt or blemishes.

Slice the 2 whole potatoes very thinly.  Suggested to use a mandoline slicer for this task.  They should be sliced approximately 1/16-inch thick.

Mix all other ingredients except the melted butter, parmesan cheese and garnishes in a medium bowl.  Add the diced potatoes.  Stir well.

Place mixture in a 8 x 4-inch Gastrolux® Roasting pan.  Lay thinly sliced potatoes on top of the chicken mixture, overlapping and keeping as much to concentric circles as possible (see photograph).

Cover and place in oven.  Bake for 45 minutes, or until rice is tender.  Uncover, brush with melted butter and sprinkle with grated Parmesan and paprika.

Return to oven and bake an additional 20-25 minutes, or until potatoes begin to brown and crisp.

Serves 4

NOTE: Peas may be substituted for the celery.  You may also substitute the celery and carrots for veggies of your choice.  Peas and pearl onions would be nice.

Gastrolux® Chicken Hot Pot
Chicken Hot Pot

Gastrolux® Chicken Hot Pot
Chicken Hot Pot

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Breakfast/Dinner Torta


Breakfast/Dinner Torta


  • 8 oz bulk sausage
  • 8 sliced cooked bacon, crumbled
  • 1/2 large bell pepper, cut in strips
  • 1 cup sliced fresh mushrooms
  • 1 cup grape tomatoes, sliced in half
  • 1 cup green onions, chopped
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 2 cups shredded Swiss cheese
  • 1 tsp salt
  • 1/2 tsp pepper
  • 8 oz cream cheese or Neufchatel cheese, at room temp
  • 6 large eggs
  • 1/4 cup cream (either light, heavy or half-n-half)


Preheat oven to 350 degrees F.  


You may use either the Gastrolux® 9.5-inch saute pan or a 9-inch springform pan.  If using the springform pan, spray lightly with non-stick spray.  If using a Gastrolux® pan, no prep is necessary.


Brown sausage meat in a large skillet. Remove meat with slotted spoon to drain; set aside.  Wipe pan with dry cloth.

Heat skillet again over medium heat.  Add olive oil and heat.  Saute the mushrooms, green onions, peppers and garlic until mushrooms are almost cooked.  Remove from pan and set aside.

Heat the skillet over high heat.  Add the grape tomatoes and sear over high heat, tossing or stirring frequently, until the tomatoes look slightly toasted.  Remove pan from heat and set aside.

Beat cream cheese or Neufchatel in a large bowl for 1 minute with electric mixer.  Add eggs, 2 at a time, beating very well after each addition.  Mixture may appear lumpy, and this is OK.  Add the cream, salt & pepper and beat for another minute.

Stir the remaining ingredients into the cream cheese mixture. Stir very well.

Pour into Gastrolux® saute pan or prepared springform pan.

Bake for 45-60 minutes (the Gastrolux® pan).  You may need to bake longer in the springform pan, however, check after the bake times given.  Torta is cooked if it no longer jiggles in the center -OR- a knife inserted near the center comes out clean.

Remove from oven and let torta stand for 10 minutes before serving.  May be served hot, warm or chilled.  Reheats very well and filling may be made ahead and refrigerated overnight to be baked in the morning.  You may use any shredded cheese you wish.  I just had swiss, but cheddar would be nice too.

Serves 6-8


Gastrolux® Breakfast/Dinner Torta
Breakfast/Dinner Torta


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Garden Chicken with Orzo
Garden Chicken with Orzo

Garden Chicken with Orzo

  • 1 cup orzo
  • 2 tbs butter
  • 2 pouches Swanson Flavor Boost*
  • 2 cups water*
  • 2 cups cooked chicken, cubed
  • 1 clove garlic, minced
  • 1 cup asparagus, sliced in 1-inch slices
  • 1 cup grape tomatoes, sliced in half
  • 1/4 cup grated parmesan cheese
  • 1 tbs. chopped fresh basil 
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Optional ingredient:
  • 1 tbs chopped fresh basil

*2 cups of rich chicken stock may be substituted.

Heat a large saute pan over medium heat.  Add the butter.

When butter begins to foam, add the uncooked orzo and garlic.  Stir to coat.  Cook orzo until it begins to toast, about 5 minutes.

Add water and Swanson Flavor Boost and bring to boil. Reduce heat, cover and simmer for about 15 minutes, or until water is almost all absorbed.

Add cubed chicken, tomatoes, asparagus, parmesan cheese, basil (if using), salt and pepper.  Stir and heat through, about 5 minutes.

Serves 4


Gastrolux Garden Chicken with Orzo
Garden Chicken with Orzo



1 comment:

Lillian (My Recipe Journey) said...

Gorgeous! I love these easy one pot meals! I'll be trying this one! Thanks Judith! =D