If you know me, I really like to cook and I cook a lot. But, I’ve actually been using the same pots that I got as wedding gifts almost 20 years ago. And I can’t even count number of cheap fry pans I’ve gone through over the years. I’ve been wanting to upgrade my kitchen hardware (pots and pans) for a while now, so when Made In Cookware asked me to try our their products, I was excited.
After using their 5 quart Stock Pot and 10″ Fry Pan for the week, here’s what I love about Made In. They make premium cookware and believe great cooking experiences are for everyone. There slogan is, “Professional cookware at an amateur price.” I love when great kitchen products are attainable to the average home cook. Because, that’s me! I love how these pans heat evenly, no matter what kid of stove you have (because mine might be the worst). I have a few pans in my cupboard right now that only brown in the very center of the pan, so have to keep moving my food around to get everything evenly cooked. No more cheap non-stick pans for me. You guys, this 10″ Fry Pan came out sparkly clean with no elbow grease at all, and that was after frying potatoes and baking a frittata with cheese in it. If you know your way around the kitchen, I’m sure you are impressed. And one more thing, all this cookware is American-made!
Now, I’m sure you all are feeling the holiday stress mounting like I am. I don’t know how it happens, but December just is CRAZY. I see our calendar filling up, and every evening seems to have some sort of event, party, or activity that we have to be at. I need simple dinners that are healthy and don’t take very much time to make. A frittata is the perfect weekend breakfast, or even better, an quick and easy dinner. And it’s the perfect recipe for testing out the 10″ Fry Pan, because you start this recipe on the stove top and then finish it in the oven.
I decided to give this frittata a little taste of India. This Curry Frittata has just the right amount of spice and lots of veggies to make it a great balanced meal. I really can’t eat Indian food without having chai tea as well. So, sticking with the theme, I also made Chai Tea Lattes.
- 8 eggs
- 1/4 half and half
- 1/4 tsp. each of salt and pepper
- 1/2 tsp. each Curry Powder and Garam Masala
- 4 tsp. olive oil
- 1/2 a red onion chopped finely
- 2 cloves of garlic
- 2 potatoes sliced thinly
- 1 cup frozen peas
- 1/4 feta
- 2 Roma tomatoes sliced
- a bunch of fresh cilantro
Start by heating 2 tbsp. of olive oil in a fry pan. Add the onion and garlic, cook on medium high heat until the onion is translucent.
In a bowl beat the eggs well with a whisk. Add the salt, pepper, curry, garam masala and half and half and mix well. Add the cooked onions, garlic and peas.
Add the remaining 2 tbsp. olive oil and place the potatoes in a single layer. Cook on medium high heat and fry each side of the potatoes until they are golden brown.
Pre heat the oven to 350 F. Pour the egg mixture over the potatoes. Turn the heat to medium and cook for about 5 mins, or until the sides of the frittata start to pull away from the side of pan. Sprinkle the feta cheese over the top of the frittata and place the tomato slices on top. Place the frittata in the oven and bake for about 15 mins or until the frittata is cooked completely through (you can check by placing a knife in the center, and if it comes out clean the eggs are cooked through).
Slice into wedges and top with the fresh cilantro.
I need to give credit to my brother Ash for this recipe. He has spent a lot of time in India and even lived in Sri Lanka, so his chai is pretty dang good. This is an easy one pot recipe the will make sure everyone in the family gets a generous cup or two.
My kids love chai, and while it does have a little caffeine, I think a little tea now and then is totally ok.
Chai Tea Latte
- 5 cups water
- 5 cups whole milk
- 1/4 loose black tea leaves
- 1/4 honey
- 1 cinnamon stick
- a 1 inch piece of ginger root, cut into this slices
- 8 cardamom pods, crushed
- 8 cloves
- 1 star anise
Place the 5 cups of water in a large sauce pan. Add the cinnamon, ginger, cardamom, cloves, and star anise. Bring to a boil, then reduce to a simmer for 5 mins. Add the honey and stir until dissolved. Add the milk and bring back to a boil. once the chai boils, turn the heat of immediately. Pour the chair through a fine metal sieve to remove the loose tea leaves and spices. Serve immediately.
The 5 quart Stock Pot was perfect for this chai recipe. This is a pan I will be using all the time. It’s just the right size for cooking almost everything. It’s not too big, but also plenty big enough for a big pot of soup.
Is there someone on your Christmas list that could use some new pots and pans? Made In Cookware would make a fantastic give. Or maybe you are cooking big holiday meals, now is a good time to upgrade your cookware. Be sure to check out their full collection of cookware I’ve got me eye on the 2 quart Sauce Pan, I think it would be perfect for cooking my morning poached egg in.
This post is sponsored by Made In. Thank you for supporting the companies that help make this blog possible.