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Started By
Message
Healthy cooking in cast iron
Posted on 12/28/16 at 9:27 am
Posted on 12/28/16 at 9:27 am
I don't know how well this thread will go, but lets try it 
I'm very familiar with cast iron and I have probably 5-6 pots. However, my dishes aren't health conscious. It's jambalayas and stews and mostly in bulk. I got a nice little 5 qt pot last night and want to do a bit more healthy family cooking indoors. What do you guys/gals cook in your cast iron pots that's more on the healthy side (new year coming and we're all trying to get on track).
I'm very familiar with cast iron and I have probably 5-6 pots. However, my dishes aren't health conscious. It's jambalayas and stews and mostly in bulk. I got a nice little 5 qt pot last night and want to do a bit more healthy family cooking indoors. What do you guys/gals cook in your cast iron pots that's more on the healthy side (new year coming and we're all trying to get on track).
9
Posted on 12/28/16 at 9:46 am to lsugrad35
Posted on 12/28/16 at 9:48 am to lsugrad35
A beef and vegetable soup would be healthy and could feed a lot of people. Use lean cuts of stew meat and non-starchy vegetables for a low carb and healthy meal.
Posted on 12/28/16 at 10:08 am to lsugrad35
It all depends on your diet and what you deem to be healthy.
They're great for pot roast which many would agree is healthy.
They're great for pot roast which many would agree is healthy.
Posted on 12/28/16 at 10:18 am to lsugrad35
I like to cook fajitas in my cast iron skillet. Just have to watch how much oil goes in to keep it healthy.
Posted on 12/28/16 at 10:36 am to LSUZombie
quote:
A beef and vegetable soup would be healthy and could feed a lot of people. Use lean cuts of stew meat and non-starchy vegetables for a low carb and healthy meal.
I use turnips in my beef vegetable soup. It's not a health thing. I love the flavor turnips add to the soup. They have a texture somewhat similar to potatoes in the soup, but don't make fall apart and make the soup starchy. They freeze well in the soup, also.
I sometimes use a trimmed rump roast for the meat that I cut into pieces. Gives off a good flavor and is tender after a good simmer.
Posted on 12/28/16 at 10:45 am to Gris Gris
Google "cook it in cast iron" awesome little book. You can do just about anything in cast iron.
Posted on 12/28/16 at 11:21 am to lsugrad35
Chili with multiple kinds of beans is pretty healthy, by my measure.
Braised veggies, like smothered cabbage
Shrimp & white beans (skip the heavy cream, simply purée some of the beans for creamy texture)
Can't get much healthier than a big ol pot of braised greens...collards, mustard, turnip, etc.
Braised veggies, like smothered cabbage
Shrimp & white beans (skip the heavy cream, simply purée some of the beans for creamy texture)
Can't get much healthier than a big ol pot of braised greens...collards, mustard, turnip, etc.
Posted on 12/28/16 at 12:32 pm to lsugrad35
steak
roasts
broths
roasts
broths
Posted on 12/28/16 at 12:44 pm to lsugrad35
cast iron skillet:
split a chicken in half, blacken on stove top skin side down, flip, add chicken stock and some root vegetables.
bake in oven
doesn't get easier or healthier
split a chicken in half, blacken on stove top skin side down, flip, add chicken stock and some root vegetables.
bake in oven
doesn't get easier or healthier
Posted on 12/28/16 at 1:09 pm to lsugrad35
Kimchi fried rice....Then I roast Brussels sprouts to serve on rice and use liberal amounts of fresh mint, Basil and cilantro on top of that. I will also slice a jalapeno very thin and put on top. You can serve shrimp on top too.
Posted on 12/28/16 at 2:36 pm to lsugrad35
I cook almost exclusively in cast iron. If the stove is being used, in using vast 99% of the time
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