Caraway Cookware Set: Family-friendly recipes for each pot
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It is no secret that theCityMoms are absolutely smitten with the Caraway cookware line (and now bakeware, storage, cast iron… is there anything they can’t do?!). So we tasked the incredible Kate - an actual kitchen goddess who does customized meal planning and prep for families - to share ways to use each pan in the collection AND give us one-pot recipes the whole family will love.
Meet CityMom Kate: Meal planning and prep goddess.
Breaking down the best uses for each member of the Caraway Cookware family and a one-pot recipe:
Caraway 4.5 Qt Saute Pan
The 4.5 qt saute pan is a true workhorse. With generous width and height, what I love about this particular style of pan is that I can brown a decent amount of meat, load it up with veggies or a sauce, throw the lid on, and walk away. I can rely on it to cook a large quantity of food, none of which sticks to the bottom.
Meatballs in Red Sauce over Couscous
Meatballs
1 lb ground chuck
⅓ cup plain breadcrumbs
1 egg
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
½ tsp allspice
Sauce
1 sweet onion, chopped
1 28 oz can crushed tomatoes
3-4 cloves of fresh garlic, minced
1 bundle fresh parsley, chopped
Couscous
1 box fine couscous
Process:
Combine breadcrumbs, egg, salt, garlic powder, onion powder, and allspice in medium-sized mixing bowl. After combining, add meat to mixture.
Heat 3 Tbsp of olive oil in pan over low heat. With wet hands, roll ground beef mixture into one inch balls and place in pan. Agitate pan after a few minutes so that browning can occur all over meatballs. After sauteeing meatballs on light heat for 5-10 minutes, add to the pan the chopped onion, garlic, crushed tomato. After emptying the can of tomato, add about ½-1 cup of water to can and pour into pan if extra moisture is needed. Top sauce with fresh parsley. Add lid, increase heat to medium, simmer for approx 30 minutes, stirring occasionally and lowering heat to med-low or low if sauce is bubbling excessively. In the meantime, follow instructions on box of couscous. Serve meatballs and sauce over couscous. Enjoy!
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6.5qt Dutch Oven
Soup season is upon us, and the Caraway 6.5 qt Dutch oven is here for it! This is a beautiful Dutch oven, between overall capacity and even heat distribution. None of your roast or soup ingredients will be sticking to the bottom either. Smooth transfers all around, whether you're using it on the stove or in the oven.
Butternut Squash Soup with Creme Fraiche and Fried Onions
Ingredients:
3 10oz bags of frozen butternut squash
3 tbsp butter
4 cups vegetable or chicken stock
1 sweet onion, chopped roughly
1 tbsp brushed sage
1-2 tsp pumpkin pie spice
½ tsp black pepper
4-5 cloves of garlic, chopped roughly
1 tsp salt
½-1 cup heavy whipping cream
Creme fraiche
1 container fried onions
Process:
Melt butter in Dutch oven over low-medium heat. Once melted and slightly bubbling, add sage, pumpkin pie spice, pepper, and toast ingredients in butter for a couple minutes. Add onions and garlic, stirring to combine. Saute approximately 5 minutes. Add salt, stir, add frozen butternut squash and stock. Let simmer uncovered over low-med/low for 20-25 minutes. Soup will reduce and thicken as it cooks and that is fine.
In the meantime, preheat the oven to 350 degrees. Pour fried onions onto a sheet pan and scatter evenly. Bake for 5-8 minutes on middle rack until desired crispness.
Remove soup from heat and puree contents with an immersion blender. Add heavy whipping cream. Return to heat and let simmer 5-10 minutes more. Add more salt and pepper as needed to taste.
Serve with a swirl of crème fraiche and top with crispy onions. Enjoy!
10.5” Fry Pan
Meet your new non-sentient best friend! The Caraway 10.5 inch fry pan produces the most beautiful and juicy chicken, can brown and sear steak, make the pancake, fry the bacon, saute the green beans, and most amazingly: cook eggs that slide with grace and ease out of the pan. Let me prove it.
Classic Frittata
Ingredients:
4 cups random odd and ends of veggies left in fridge, chopped
3 tbsp butter
½-1 cup shredded cheese, any variety or combination
¼-½ cup sour cream or plain Greek yogurt
6 eggs
Salt
Pepper
1-2 cloves of garlic (optional)
Process:
Preheat oven to 350-375 degrees.
Melt butter in pan over low/med heat. Add the 4 cups mixture of vegetables. (You can safely double amount if you’re using up spinach, specifically, as it will wilt.) as well as garlic. Saute until all vegetables are cooked, but still al dente. Salt and pepper to taste
Whisk 6 eggs in medium mixing bowl, adding in sour cream and cheese.
Reducing heat to low, pour egg mixture into pan, swirling quickly with spatula to just combine.
Carefully transfer to middle rack of oven. Bake 25-30 minutes, as ovens vary. Check at 25 minutes and gauge doneness.
Remove pan from oven with oven mit and allow to rest 5-10 minutes before serving.
3qt Saucepan
Leave it to the Caraway 3 qt saucepan to do the all boiling, steaming, stewing, simmering, and non-sticking…reliably!
Cozy Apple Almond Oatmeal
Ingredients:
1 apple, skinned and chopped (if you’re in a pinch, a handful of frozen peaches works great too as a substitute)
½ cup sliced almonds
1 tbsp butter
½ tsp cinnamon
1 tsp maple syrup
Pinch of salt
1 cup old fashioned rolled oats
2 cups water
Process:
Melt butter in saucepan over low heat. Add chopped apples and saute for 2 min. Add cinnamon and stir, then add water and salt. Increase heat to low/med. Bring to a boil and add oats and almonds, simmering for 5-10 minutes until desired doneness. Stir in maple syrup and serve. Enjoy!
