When is the last time you took your recipes to the next level? When I say “next level” I mean expanding the capabilities of your appliance with accessories for your cooking surface that create unlimited options for your meals. You and I both know your cooktop surface can make all the difference in your culinary experience. That is why I’m excited to partner with ILVE to showcase their “9 Ways to Cook” accessories. Whether your recipe calls for steaming, grilling, basting or stir-frying, these exclusive cooking accessories from ILVE can take your culinary experience above and beyond the norm.

ILVE Cooking Accessories: Creative Ways to Enrich your Culinary Ideas

Photo by Nancy Elizabeth Hill

What are your favorite recipes? The ILVE Cooktop Accessories will enhance them:

Whether you enjoy recipes that have been passed down through generations or are trying out new ones you found on Pinterest, ILVE’s accessories for their one-of-a-kind cooktop surfaces will help you conquer them with restaurant level success.

A brief history about ILVE’s iconic ranges, cooktops, ventilation, and accessories:

ILVE’s rich Italian heritage stems as far back as 1952. Manufactured near Venice, Italy, ILVE’s handcrafted appliances are custom made and built to order to the consumer’s specification. Every appliance is truly a work of art!

Take a Look at ILVE’s not so standard accessory options included with most of their ranges and cooktops:

Photo Courtesy of ILVE USA

1. Stainless steel griddle: Do you love homemade pancakes for the kid’s on Sundays? The griddle cooktop accessory instantly turns your ILVE cooktop into a diner-style griddle with full or half-size griddle plates. The removable griddle works alongside the other burners so you can cook multiple dishes at once. The best part is, once you are done you can easily remove the griddle and have your traditional burner back.
2. Simmer plate: Are you looking for a lower level BTU for more delicate recipes? The ILVE simmer plate can be used for cooking soups, sauces, and chocolates, at a perfectly low temperature when used in conjunction with the inner flame of the dual triple ring burner.
3. Wok ring: Do you love to stir-fry vegetables and meats but have problems with evenly distributed heat? The wok ring is an easy solution. The ring is placed over the cooktop grate to cradle the wok and help evenly distribute heat around the wok’s curved bottom surface.
4. Oblong burner: Commonly known as a fish burner, this long grated burner helps to evenly heat oversized stockpots and long pans – a much better option than the uneven heat of two adjacent burners. If you love to poach fish and cook large pots of gumbo or chili, you will love this standard burner on your ILVE cooktop surface.

Photo Courtesy of ILVE USA

Try one or all of them in conjunction with the ILVE griddle-top models to change your recipe making into a true experience:

1. Barbeque grill
2. Griddle top dome
3. Steam basin
4. Steak pan
5. Bain Marie warming basin

Watch this Video to see the 9 ILVE Cooktop Accessories in action (prepare to be awed):

When you are preparing for entertaining guests at the holidays or just enhancing your culinary skills with new dinner ideas, look to the ILVE brand of Italian ranges and cooktops to assist. There’s nothing better than seeing your cooking ideas come to life!

For more kitchen ideas on Stagetecture, visit our kitchen archives.

Savory Grilled Vegetable Pizza

Vegetable Pizza Ingredients:

• 3 tablespoons olive oil
• All-purpose flour, for shaping dough
• 1 pound store-bought pizza dough, fresh, or thawed if frozen
• 2 plum tomatoes, thinly sliced crosswise
• 2 scallions, white and green parts separated, thinly sliced
• 1 log (5 ounces) soft goat cheese, crumbled
• Coarse salt and ground pepper
• 1 bag (5 ounces) baby spinach
• 1 avocado, halved, pitted, peeled, and diced
• 2 tablespoons red-wine vinegar

Enjoy grilled vegetables on the side!

Vegetable Pizza Directions:

1. Heat grill to medium. Brush a large rimless baking sheet (or an inverted rimmed sheet) with 1 tablespoon oil. On a lightly floured work surface, roll and stretch dough into two 8-inch ovals or rounds. Transfer to prepared sheet. Brush tops with 1 tablespoon oil.
2. Transfer dough to grill. Cook, without turning over, until undersides are firm and begin to char, 2 to 3 minutes. Using tongs and a large spatula, place crusts on a baking sheet, grilled side up.
3. Scatter crusts with tomatoes, scallion whites, and cheese; season with salt and pepper, and slide back onto grill. Cook, rotating occasionally until cooked through and cheese begins to melt, 3 to 5 minutes. Transfer to a cutting board.
4. In a medium bowl, combine spinach, avocado, scallion greens, vinegar, and remaining tablespoon oil; season with salt and pepper, and toss to combine. Pile mixture onto pizzas; halve, and serve.

In less than 30 minutes, you can serve this Grilled Vegetable Pizza on your dining table. The whole ingredients should yield at least 4 servings. Don’t forget to serve this vegetable pizza with your favorite drinks!

For more healthy recipes on Stagetecture, click here.

Quick Dinner Ideas: Indian Chicken and Mango Curry Recipe

Image via: Simply Recipes

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Indian Curry Ingredients:

100 g of chopped ginger

600 ml of chicken stock

400 g can of coconut milk

1 tablespoon of black onion seed (nigella or kalonji)

2 teaspoons of turmeric

2 teaspoons of ground cumin

2 tablespoons of sunflower oil

6 tablespoons of Korma paste

12 pieces of boneless chicken thighs

2 large mangoes

2 onions (one quartered and another chopped)

Coriander

Salt

3 tablespoons of oil

Easy Dinner Directions:

1. In a bowl, mix the chicken with salt and a teaspoon of turmeric. Heat the cooking oil in a pan and cook the thighs till they turn brown. Remove them and set aside. Put the chopped onion in the oil and cook until soft.
2. Peel one mango and cut the flesh into pieces. Put the pieces in a food processor together with the ginger, korma paste, and remaining onion. Mix until they make a paste then pour the mixture into the cooking pan. Cook until soft then add the onion seeds, cumin, turmeric and heat for a few minutes (about 3-5 minutes).
3. Put the chicken in the pan and add the coconut milk and stock. Cover and cook for 20 minutes on low heat.
4. Uncover the frying pan and cook for another 25 minutes. Add a little water to make the curry saucy.
5. Slice the second mango into the mixture and stir it in. Remove the pan from the heat and set aside.
6. Scatter the coriander on top of your curry and serve with rice, naan bread, or rotti.

Mangoes are among the tastiest fruits known to man. They are easily available and can be used in a variety of recipes. You can use them to make ice cream, smoothies, desserts, salads, and even main dishes. In this recipe, they take center stage and add lots of flavor to chicken. You can change the recipe each time you make it by using different curry flavors. You’ll love this dish so much you’ll make it a constant feature on your dinner menu.

For more dinner recipes on Stagetecture, check our archives here.

Halloween Dinner: Jack-O-Lantern Stuffed Bell Peppers

Image via: Food and Photography Blog

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Time: Preparation 30 minutes + Cook 1 hour

Yields: 6 bell peppers

Ingredients

6 orange bell peppers

1 pound ground beef

1 egg

4 slices wheat bread, cubed

1 small chopped onion

1 small diced tomato

2 cloves minced garlic

½ cup chili sauce

¼ cup yellow mustard

2 tablespoons Worcestershire sauce

Pinch of salt

Pinch of pepper

Procedure

Image via: Yum Universe

1. Preheat oven to 350 degrees F or 175 degrees C. Properly grease an 8*8 inch baking pan.
2. In a medium size bowl, lightly mix together the ground beef, bread cubes, egg, onion, tomato, chili sauce, garlic, Worcestershire sauce, pepper, and salt.
3. Properly wash the peppers, and cut jack-o-lantern faces into it using a sharp paring knife. Make triangle eyes, nose, and pointy teeth smiles. Cut off the tops of the peppers, and scoop out the cores and seeds. Slowly stuff the peppers with the beef stuffing, and put them onto the prepared baking pan in a way that they lean against each other.
4. Bake them in a pre heated oven until tender and, the stuffing is cooked and juicy. Approximately for 1 hour.

Surprise you loved ones with this spooky yet delicious Halloween dinner recipe. To make a vegetarian version, stuff bell peppers with seasoned black beans and rice layered with grated cheddar cheese.Pair them with mashed potatoes and steamed spinach for a perfect dinner this Halloween.

For more Halloween recipes on Stagetecture, click here.

Herb Roasted Chicken with Broccoli Pesto Tortellini

Image via: Temp-tations

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Ingredients

1lb Bunch of Broccoli (trimmed and cut into florets)
4 pounds of bone-in, skin-on chicken pieces
2 cloves of garlic
2 tablespoons of fresh Rosemary (chopped)
1 teaspoon of Lemon zest (finely grated, and 2 whole lemons quartered)
Kosher Salt (To taste)
Black Pepper (To taste)
1 cup of Fresh Flat-Leaf Parsley Leaves
2 ¼ cup of Olive Oil
2 tablespoons of Toasted Pine Nuts
1 ounce of Parmesan cheese (grated to ¼ cup, and more for the dish)
1 pound of Fresh or Frozen Cheese Tortellini

Directions

For the Herb Roasted Chicken:

1. Preheat your oven to 450 degrees Fahrenheit.
2. For this chicken recipe, start with a large rimmed baking sheet, and place the chicken, rosemary, garlic, olive oil, lemon zest, lemon quarters, ¾ teaspoon of kosher salt, and ¼ teaspoon of pepper in it. Stick the chicken in the oven and roast it with the skin-side up first for about 35-40 minutes. Then turn off the oven and take the baking sheet, remove the chicken and lemon quarters to a serving dish.

Image via:  Food Network

For the Broccoli Pesto Tortellini:

1. While the chicken is cooking, in a large boiling pot of salted watered cook the broccoli for about 2-4 minutes or until it becomes a firm yet tender. Then move the broccoli to a plate for cooling but save the boiling water for the tortellini.
2. Once the broccoli has been cooled down enough; in a food processor pulse the broccoli, parsley, oil, pine nuts, Parmesan, ½ teaspoon of kosher salt, and ¼ teaspoon of pepper until the mixture becomes finely chopped (approx. 15-20 seconds).
3. Follow the package directions for cooking the tortellini, setting aside ¾ cup of the cooking water. Then drain the tortellini and place them back into the pot, then add in the pesto and the ¼ cup of the reserved cooking water. Toss the mixture until it is all combined together. (if you need more water to help loosen the sauce then feel free to add more.)
4. Finally, along with the herb roasted chicken on the serving dish add on a few scoops of the broccoli tortellini and Enjoy! Also if you want to, you can add more Parmesan to your liking!

The herb roasted chicken and pesto tortellini will definitely be a meal that you won’t go wrong with. The chicken recipe has all of the healthy and light ingredients that will give you the energy that will give you a peaceful night of rest and have you ready for the next day’s challenges. So don’t let this recipe pass you by, get up and try it out tonight and see how you and your family will fall in love utter bliss with it.

For more easy dinner meals on Stagetecture, click here.

Give your sandwich a healthy twist! Try this vegetarian sandwich that combines taste and nutrition into one – Crisp Tofu Sandwich with Peanut-Ginger Sauce. You’ll find it so easy to prepare and make. The Tofu is a great healthy alternative for meat. Tofu is really good for your health and its flavor is just like meat. And when combined with the peanut-ginger sauce, it’s going to be a tasty treat for anyone.

Crisp Tofu Sandwich with Peanut-Ginger Sauce

Image via: Pinterest

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Ingredients

• 1 medium onion, cut into 1/2-inch-thick rounds
• 1 red bell pepper, cut into 4 long panels
• 2 teaspoons olive oil
• 6 ounces Thai-flavored baked tofu, cut into 1/2-inch slices
• 2 tablespoons natural unsweetened peanut butter
• 1/2 teaspoon honey
• 1/2 teaspoon toasted sesame oil
• 3/4 teaspoon grated fresh ginger
• 1 (4 ounces) 8-inch whole-wheat baguette or whole grain baguette, halved horizontally
• Radish sprouts for garnish (optional)

Procedure

1. Heat broiler with rack 4 inches from heat source. Place onion slices and pepper, skin side up, on a broiler pan. Broil, turning onion over halfway through cooking time, until peppers are blistered and onion is lightly browned, 12 to 15 minutes. When cool enough to handle, peel skin off peppers. Cut pepper into thick strips.
2. In a large skillet, heat olive oil over medium-high heat. Sauté tofu until golden brown and crisp, about 2 minutes on each side.
3. In a small bowl, combine peanut butter, honey, 1/4 teaspoon sesame oil, and ginger. Toss reserved vegetables with remaining 1/4 teaspoon sesame oil. Spread peanut-butter mixture on bottom side of bread. Top with tofu and vegetables. Place other piece of bread on top. Cut in half to make two sandwiches. Wrap tightly in foil and refrigerate for up to two days. Serve with radish sprouts on the side, if desired.

You can make up to two Crisp Tofu Sandwich with Peanut-Ginger Sauce after the whole process. Taste it for yourself and fall in love with its superb blend flavors.

For more healthy meals on Stagetecture, click here.

Ready to whip up a great dinner for you and the family?  Then try the Turkey Cutlets with Tomato Cream Sauce Recipe.  With all of it rich, creamy flavors smothered over the deep fried turkey cutlets with the pasta for fullness, this will definitely be a meal your family is sure to enjoy! So try this recipe out and let the food do the rest.

Turkey Cutlets with Tomato Cream Sauce Recipe

Image via: My Recipes

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Servings: 4

Ingredients

1/2 cup of All-Purpose Flour
1 Tbsp. of Cornstarch
1 lb. of Turkey Cutlets
1/4 Tsp. of Freshly Ground Black Pepper
1/2 Tsp. of Kosher Salt
1/4 cup of Olive Oil, Divided
1/4 cup of Loosely Packed Fresh Sage Leaves
1/2 Large Shallot, Sliced
1/2 cup of Dry White Wine
1 cup of Chicken Broth
2 Medium Tomatoes, Seeded and Diced
1/4 cup of Heavy Cream
1/4 cup of Freshly Grated Parmesan Cheese
8 oz. of Hot Cooked Thin Spaghetti 

Directions

1. Get a shallow dish and stir in the flour with the cornstarch for starters.  Season (sprinkle) the turkey with salt and pepper then dredge the turkey in flour mixture, shaking off any excess flour.
2. Heat the 2 Tbsp. of oil in a large skillet over a medium heat when the oil is hot then cook the floured turkey in it.  Heat each side of the turkey cutlets 2-3 minutes on each side or until golden.  After golden, place the cutlets on paper towel to drain the oil.
3. Het the remaining 2 Tbsp. of oil in skillet; then add sage to the mix.  Cook and stir often for about 2-3 minutes or until there is a crisp fragrant.  Remove with a slotted spoon then drain on paper towels.  Add in the shallots and sauté them for 2-3 minutes as well.
4. Next, add in wine and cook 3-4 minutes or until the mixture is reduced, then stir to loosen the brown bits from bottom of skillet.  Add broth, next 2 ingredients, and turkey.  Bring that to a boil over a medium heat then reduce the heat to medium-low and simmer 10 minutes or until mixture is thickened.
5. Sprinkle with Parmesan cheese on top, serve over pasta; top with crispy sage leaves.

For more recipes on Stagetecture, click here.

Still feeling the Thanksgiving craze? Take on your cooking utensils and make this White Chili with Roast Turkey or Chicken recipe. If turkey is not available then chicken can provide you with the same flavor. This recipe should be enough for about 6 to 8 persons and would take you about an hour to savor the taste. This is perfect if you are looking for a Thanksgiving leftover recipe.

White Chili with Roast Turkey or Chicken

Image and recipe: Serious Eats

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Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, minced (about 1 1/2 cups)
• 2 jalapeño peppers, minced (about 1/4 cup)
• 2 poblano peppers, finely diced (about 1 cup)
• 3 roasted Hatch peppers, or 3 cans whole green chilies, finely chopped by hand
• 4 medium cloves garlic, minced (about 4 teaspoons)
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 2 cups homemade or store-bought low sodium chicken broth
• 2 (15 ounce) cans small white or cannelini beans with their liquid
• 1/2 cup minced fresh cilantro leaves
• 2 pounds leftover turkey meat, torn into rough bite-sized pieces
• 2 tablespoons fresh juice from about 2 limes
• Kosher salt and freshly ground black pepper
• Lime wedges and grated pepperjack or jack cheese for serving

Directions

1. Heat oil in a large Dutch oven or saucepan over medium-high heat until shimmering. Add onions, jalapeño, and poblano peppers and cook, stirring frequently, until pale golden brown, about 12 minutes total. Add chopped Hatch or canned chilies, garlic, cumin, and coriander, and cook, stirring frequently, until fragrant, about 2 minutes. Add stock, beans and their liquid, half of cilantro, and turkey. Stir to combine.
2. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until thickened and the flavors have melded, about 30 minutes. Stir in lime juice and remaining cilantro and season to taste with salt and pepper. Serve with grated cheese and lime wedges.

Enjoy the sumptuous taste of the soup while it’s hot. The chili flavor is great especially in this cold season.

For more food recipes on Stagetecture, click here

]]> https://stagetecture.com/white-chili-with-roast-turkey-or-chicken-recipe/feed/ 0 37442 https://stagetecture.com/weeknight-meal-quick-hearty-beef-bean-chile-verde-recipe/ https://stagetecture.com/weeknight-meal-quick-hearty-beef-bean-chile-verde-recipe/#respond Thu, 26 Jul 2012 15:51:09 +0000 https://stagetecture.com/?p=30372 Entry #1414, July 26, 2012

Summertime is about getting to spend more time with your family and less time slaving over the stove right? This is a quick family meal for working parents, kids going back to school and visiting guests with short notices. This Beef and Bean Chile Verde is a healthy recipe and ready in less than 30 minutes – easier and faster than ironing your kids school uniform!

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If you want to get rich flavor, try putting all the ingredients in a slow cooker before you go to work, and come home to a house smelling delicious! Thanks Delish for this quick weeknight family meal.

Ingredients

    1 pound(s) 93%-lean ground beef

    1 large red bell pepper, chopped

    1 large onion, chopped

    6 cloves garlic, chopped

    1 tablespoons chili powder

    2 teaspoons ground cumin

    1/4 teaspoons cayenne pepper, or to taste

    1 jars (16-ounce) green salsa, green enchilada sauce, or taco sauce

    1/4 cups water

    1 cans (15-ounce) pinto or kidney beans, rinsed

Directions

• Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes.
• Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds.
• Stir in salsa (or sauce) and water; bring to a simmer.
• Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
• Stir in beans and cook until heated through, about 1 minute.

The Chile Verde is often done in slow cooking to simmer the pork, tomatillos and jalapeños. But with fast cooking  ground beef and canned green salsa, Chile Verde has taken a sumptuous twist. Serve this with fresh cilantro, Monterey jack and red onion. Don’t forget to include bread and hot sauce!

For more food recipes on Stagetecture, click here.