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A solution to hot food becoming cold on the plate

Heat Stone to Keep Food Warm

February 2nd, 2015 by DiningStones

Heat a Dining Stone in the oven or toaster oven to keep your chili warm to the last bite!

VEGETARIAN CHILI

Ingredients

1 tablespoon olive oil

4 garlic cloves, finely chopped

1 small onion, finely chopped (about 1 cup)

1 small green bell pepper, chopped (about 1 cup)

1 teaspoon ground cumin

1 cup water

2 teaspoons finely chopped chipotle chills, canned in adobo sauce

1 teaspoon salt

1/2 teaspoon black pepper

2 (15-ounce) cans unsalted black beans, drained

1 (15-ounce) can unsalted pinto beans, drained

1 (14.5-ounce) can unsalted petite diced tomatoes, undrained

 

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1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat.

2. Add garlic, onion, and bell pepper; sauté 4 minutes.

3. Add cumin; sauté 30 seconds.

4. Stir in 1 cup water and remaining Ingredients.

5. Bring to a boil; cover, reduce heat, and simmer 5 minutes.

6. Remove 1 cup bean mixture from pan with a slotted spoon; place in a bowl. Mash beans with a fork.

7. Stir mashed beans into chili. Simmer 5 minutes.

3 Ways to Riff: – Add ground turkey or ground beef for a meaty version; cook it with the veggies. – Use any other type of bean: kidney beans, chickpeas (garbanzo beans), or red beans. – Swap in 1 can of hominy or 1 cup frozen corn in place of 1 can of beans.

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Keep Food Warm During the Meal

January 5th, 2015 by DiningStones

Keep your bowl of chicken noodle soup warm to the last bite with our hot stone!

CHICKEN NOODLE SOUP

Ingredients

1 (6-pound) roasting chicken

8 cups water

2 1/2 cups chopped celery (about 4 stalks)

2 cups thinly sliced leek (about 2 large)

1 1/2 cups (1/2-inch) cubed parsnip (about 8 ounces)

1 1/2 cups (1/2-inch) cubed carrot (about 8 ounces)

1 1/2 cups (1/2-inch) cubed turnip (about 8 ounces)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon chopped fresh dill (optional)

8 ounces egg noodles

50% off shipping if you email back after placing your order, with 50% OFF SHIPPING in the subject line. Your credit card will be credited after order placement!

 

Preparation

Remove and discard giblets and neck from chicken. Remove and discard skin from chicken; trim excess fat. Split chicken in half lengthwise; place in a Dutch oven. Cover with 8 cups water; bring to a boil. Cook 10 minutes. Skim fat from surface of broth; discard fat. Add celery and next 4 Ingredients (through turnip) to pan, stirring well; bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are almost tender, stirring occasionally. Remove chicken; let stand 10 minutes. Remove chicken from bones; shred chicken with 2 forks to yield 6 cups meat. Discard bones. Simmer vegetable mixture 10 minutes or until tender. Return shredded chicken to pan. Stir in salt, pepper, and dill, if desired.

Cook noodles according to package directions, omitting salt and fat. Place 1/2 cup noodles in each of 8 bowls; top each serving with 1 1/2 cups chicken mixture.

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Great Gift Idea – In Time for Christmas

November 9th, 2014 by DiningStones

Order your plate warmers from Dining Stones.

Easy as 1, 2, 3!!!

Great Christmas Gift IdeaChoose from the three colors of stone:  Blackberry, Ginger, and Seaweed

Choose from the three wood species:  Cherry, Maple, Ash

Order by December 12th and receive it in time for Christmas

Dining Stones – a solution to hot food getting cold on the plate!!!

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Don’t Let Your Food Get Cold

September 9th, 2014 by DiningStones

Dining Stones Will Keep Your Lasagna Warm to the Last Bite!!!

Easy Lasagna Recipe

Dining StonesIngredients

1 pound lean ground beef

4 cups tomato-basil pasta sauce

6 uncooked lasagna noodles

1 (15-ounce) container ricotta cheese

2 1/2 cups (10 ounces) shredded mozzarella cheese

1/4 cup hot water

Preparation

Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.

Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.

Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

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Summer Ideas to Keep Food Warm on the Plate

July 4th, 2014 by DiningStones

Heat Stone on Grill

Heat Stone on Grill

An alternate way to heat your Dining Stone during the hot summer is to place it on top of your grill on a piece of aluminum foil.  The stone heats up while the grill cooks your food.  If you decide to heat your stone inside the grill with your food, simply wrap it in aluminum foil (completely enclosed) to protect it from grease splatter.

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Keep Pizza Warm on the Plate

May 12th, 2014 by DiningStones

Gluten-Free Pizza Crust Recipe

INGREDIENTS

3 cups gluten free flour blend (1 cup brown rice flour, 1 cup white rice flour, 1 cup tapioca flour, 1/2 tsp xanthan gum)

1 tsp salt

1/2 tsp baking powder

3 Tbsp sugar, divided

1 Tbsp yeast

1 1/4 cup warm water, divided

1 Tbsp olive oil

INSTRUCTIONS

Preheat oven to 350 degrees.

In a small bowl, combine yeast and 3/4 cup warm water – about 110 degrees. Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar a few minutes in.

In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp sugar. Whisk until well combined.

Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water before stirring. Then stir it all together until well combined, using a wooden spoon.

Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down, using your hands and a little brown rice flour if it gets too sticky.  Work from the middle and push to spread/flatten the dough out to the edge (see pictures). You want it to be pretty thin – less than 1/4 inch.

Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that’s normal and totally OK.

Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings.  Place back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.

Cut immediately and serve.

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Heat Stones in Toaster Oven

March 20th, 2014 by DiningStones

Toaster Oven Demonstration

Heat your stones in a toaster oven – watch a demonstration

Posted in The Business of Dining Stones