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Cake Whats Cooking

Stir Fried Broccoli with Chili Sauce

- Hong Kong Chopstick House Wok by Ecolution

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

Ingredients

  • ¼ cup low sodium chicken broth
  • 2 tabespoons dry sherry
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch
  • 2 teaspoons Asian chili-garlic sauce
  • 1 teaspoon sririacha sauce
  • 2 medium garlic cloves minced or pressed
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon and 1 tablespoon vegetable oil
  • ½ yellow onion
  • 1 ½ pounds broccoli with florets, cut into 3/4 inch pieces, and stalks trimmed, peeled, and cut on an angle into 1/4 inch thick slices
  • ¼ teaspoon sugar (optional: add cooked chicken or tofu to broccoli)

Instructions

  1. Whisk broth, sherry, soy sauce, sesame oil, cornstarch, chili-garlic sauce, and sririacha sauce together in a bowl. Combine garlic, pepper flakes, and 1 tsp oil in another small bowl.
  2. Heat 1 tablespoon oil in your Hong Kong Chopstick House Wok over medium-high heat until it begins to smoke. Add onion and cook for 2 minutes until translucent; add broccoli and sprinkle with sugar. Cook, stirring frequently, for 8-10 minutes until broccoli is well browned.
  3. Push broccoli and onion up the sides of the wok, clearing a spot in the middle. Add the contents of the small bowl (pepper-oil-garlic) to the center, mashing for 20-30 seconds with a spoon or spatula until garlic is fragrant, then mix together with the broccoli. Add the broth/sherry mixture and cook, stirring constantly, until the sauce is thickened, about 1 minute. Serve.
12” Hong Kong Chopstick House Wok
EHKB-9130
Price: $24.99
Hong Kong Chopstick House Wok

I made this delicious recipe in my 12” Hong Kong Chopstick House Wok. I changed the chicken broth to vegetable broth and added tofu for a true vegan experience. Next time you are looking for a flavorful, healthy dish – I’d recommend this one.

Chocolate Banana Pancakes

- Artistry Double Burner Griddle by Ecolution

Servings: 12-14 Pancakes, depending on size

Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tablespoons packed brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup milk
  • 1 egg
  • 1 teaspoon applesauce
  • 2 tablespoons vegetable oil
  • ½ teaspoon vanilla extract
  • 2 ripe bananas, mashed (about 1 cup)
  • ¼-½ cup mini chocolate chips (optional: add ¼ cup oats to step 2)

Instructions

  1. Preheat your pan/griddle just before cooking the pancakes.
  2. Whisk flour, brown sugar, baking powder, salt and cinnamon in a large bowl.
  3. Whisk milk, egg, applesauce, oil, and vanilla in a large measuring cup. Add wet ingredients to dry, add bananas, and stir until combined. Stir in chocolate chips. (Add more or less chip based on your preference but ½ cup is very chocolatey when melted.)
  4. Spray griddle with cooking spray. Drop your desired size of pancake batter onto preheated griddle or pan. Cook until small bubbles form then flip until the bottom is a light golden brown.
  5. Serve plain or with maple syrup. Optional: garnish with fresh banana slices, a few chocolate chips and a trail of chocolate syrup!
Artistry Double Burner Griddle
EABK-3218
Price: $39.99
Artistry Double Burner Griddle

Is it breakfast? Is it dessert? Either way you can’t go wrong, because it’s a winner! My Artistry Double Burner Griddle did the trick when I made this for my family. Its large surface allows you to cook many pancakes at once. You might want to double up on this recipe because your family will be asking for more. I think we found our new Christmas breakfast tradition.

Blueberry Streusel Muffins

- BakeIns 12 cup muffin pan by Ecolution

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 1 dozen

Ingredients

  • ¼ cup slivered almonds
  • ¼ cup firm packed brown sugar
  • 3 tablespoons all purpose flour, divided
  • 2 tablespoons butter or margarine
  • ½ cup oats
  • 1 tablespoon flax seed
  • 2 cups all purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons grated lemon rind
  • ¾ cup buttermilk
  • ¼ cup vegetable oil
  • 1 large egg
  • 2 tablespoons applesauce
  • 1 ½ cups fresh or frozen blueberries

Instructions

  1. Chop almonds in food processor.
  2. Add brown sugar to almonds and 1 tablespoon all purpose flour and process about 5 seconds.
  3. Add butter and pulse 5 times or until crumbly.
  4. Stir in oats and flax seed, set aside.
  5. Combine 2 cups of the flour and the next 5 ingredients.
  6. Make a well.
  7. Whisk buttermilk, oil, egg and applesauce, then add to flour mixture.
  8. Stir just until moistened.
  9. Toss blueberries with remaining 2 tablespoon flour and fold into batter
  10. Spoon batter into greased muffin pans.
  11. Sprinkle with oat mixture.
  12. Bake at 400 degrees for 15-20 minutes.

Eat them all. Yum.

BakeIns 12 Cup Muffin Pan
EIGY-3812
Price: $12.99
Blueberry Muffin

Set these up in a basket and your guests will be asking you which bakery you got them from. The delicious streusel topping is crunchy and sweet and the muffins are rich and moist. I chose fresh blueberries but frozen work just as well. You can also use the BakeIns Jumbo muffin pan which makes 6 extra-large muffins, by increasing the baking time to 25-30 minutes, checking to make sure toothpick comes out clean. You can also use the BakeIns mini muffin pan, which makes 24 mini muffins, by reducing the baking time to 7-12 minutes. Just keep an eye on them if you adjust the recipe. Enjoy!