Gunther Wilhelm Cookware Unboxed (Plus a Kasha-Macaroni-Veggie Recipe)
By JL Fields on June 15, 2011
Over ten years ago, as my husband and I drove across country moving from Chicago to our new home and life in New York, we stopped off at an outlet mall in Indiana to purchase T-Fal pots and pans. It felt like a big deal at the time because when we married we essentially filled our kitchen with family hand-me downs.
Over the past year and a half I’ve planted myself firmly in my kitchen to make and create delicious vegan food. I take cooking classes at the Natural Gourmet Institute, Organic Avenue and, mostly recently, at The Christina Pirello School of Natural Cooking and Integrative Health Studies Three-Day Intensive Study Program. Each time I walk out of a class I have serious cookware envy.
At the age of 45, I have purchased grown-up pots and pans.
Why Gunther Wilhelm cookware? Because Christina recommended it. Okay, wait, I’m not that impressionable. I actually asked her for recommendations with varied price points and she offered four suggestions. We then did the research on our end and opted for Gunther.
I immediately put those pots and pans to good use.
Kasha, Macaroni and Veggies (PRINTABLE RECIPE)
(Inspired by Christina Pirello)
Serves 6 – 8
- 1 cup buckwheat groats
- 1/2 cup Kamut elbow macaroni
- 3 cups water
- 1/2 small onion
- 2 small carrots
- 2 stalks of celery
- Sea Salt, to taste
- Fresh thyme, to taste
- Bring water to a boil in one pan.
- In another pan, toast buckwheat over medium heat for five minutes.
- Add a pinch or two of salt, onion, carrots and celery to the boiling water. Boil for 3 minutes.
- Add macaroni and boil for 3 minutes.
- Slowly add the toasted buckwheat and bring to a boil.
- Cover and simmer for 20 minutes.
- Remove from heat, salt to taste and serve with fresh thyme.
This is a classic macrobiotic breakfast dish but, because I’m a bad girl, I enjoyed this brunch with packaged Fakin’ Bacon.
And the cookware? WOW. I couldn’t believe how quickly the pots and pans heated up (so much so that I learned that you must take the food out ASAP because it will keep cooking even off the flame)! The handles do not get hot, which is a bonus, and the lids have props that sit up on the counter. I felt like I was big deal cooking up that macro brunch!
What’s in your kitchen that screams grown-up?
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