What’s In The RediSetGo? Part Twenty-Four

June 14, 2012

It’s been over two months since we’ve played “What’s In The RediSetGo?” – and that’s too long! I’m ready for another installment. Are you?

Some CliffsNotes for any first-timers: “What’s In The RediSetGo?” is a little game I created back when this blog was a wee little blogling. It’s based on my love of the RediSetGo, a fantastic kitchen thingamajig that you can order off an informercial (watch it online at the RediSetGo website). You’ll soon see how ridiculously easy it is to play – all you have to do is guess the answer to the simple (or not-so-simple) titular question. If you like the game as much as a lot of my readers do, then check out the archives. You can play Parts One through Twenty-Three by visiting my “What’s In The RediSetGo?” Page (there’s a link in the header, so you can easily access it no matter where you are on this site).

So round up four high-energy members of your family, and put on your best ’70s duds, because it’s time to play the Feud!

Nope, wrong game. It’s time to play…


Read the rest of this entry »

What’s In The RediSetGo? Part Twenty-Three

April 1, 2012

Hoping for the recap of my first big charity stair climb on Saturday? You’re shit out of luck. I could go on and on about how awesome it was, but it would be lies. That’s because I haven’t done it yet. I’m writing this post before the big stair climb, just to have my weekend post in the can. A blogger’s gotta do what a blogger’s gotta do! The recap will be posted by the time you wake up on Monday. I promise. Pinky swear.

OH, BY THE WAY – If you’re here because you followed a link attached to a angry Tweet or Facebook post, than… APRIL FOOLS! I’m not going anywhere! GOTCHA!

Today’s post is… the latest installment of the bestest, most popular game in the whole wide blogosphere! Newbies, you’re in for a treat. Enjoy the game below (don’t worry, you don’t need to know any rules), and then head to the archives (click here and scroll down) to play all twenty-two previous installments! Look at that, I just planned your Sunday for you! You’re welcome.

Are you ready? Are you wearing your safety goggles? Are you in a well-ventilated room? Good, because it’s time to play…


SHRIMP AND BROCCOLI are in the RediSetGo!

Just like Part Twenty-Two, I used the RediSetGo because I was in the mood for a quick, healthy, easy meal. The day before, I picked up a half-pound of fresh shrimp from the seafood counter at Whole Foods (it was on sale… score!) I counted out 8 shrimp (which was half of that half-pound), and marinated it for 30 minutes in some ponzu sauce (30 cals, 1,5 grams of fat per serving) and fresh dill:

Here’s the ponzu sauce I used:

I didn’t know if the dill would go with the Ponzu sauce or not, but I happened to have a ton of fresh dill in the house (leftover from when I made my chum last weekend), and since dill matches well with most seafood, I thought I’d give it a try.

After marinating, I loaded the shrimp into one of the RediSetGo wells (as you can see in the second picture). I loaded the other well with much broccoli as I could fit, but didn’t add any sauces or seasonings. It’s just broccoli, plain and tall.

I let it cook for about 10 minutes, then dished it up. I poured the Ponzu sauce that was left in the bottom in the RediSetGo over the broccoli:

Delicious! Shrimp were perfectly cooked, the dill and Ponzu went fine together, and the broccoli was tender. If it looks like a small meal, it was – the RediSetGo isn’t that huge of a device, after all – but it wasn’t my entire meal. I munched an equivalent amount of raw broccoli while this cooked, and also had a piece of whole wheat pita bread and a banana.

Keep It Up, David!

What’s in the RediSetGo? Part Twenty-Two

March 19, 2012

It’s been a while since I’ve done a RediSetGo post. This was pointed out to me recently, when my buddy Ryan said, in a Facebook comment, that “we’re due for a What’s in the RediSetGo post. Just sayin’.”

I hear you loud and clear, Ryan!

This is only the second What’s in the RediSetGo post of 2012 (click here to see Part Twenty-One, which I posted in Mid-Janaury), but historically speaking, I’ve done a helluva lot of these posts, and you can see all of them on the My Favorite Posts page. In fact, I suggest you click through and check a couple of them out… you’ll need to brush up, because these posts are games, after all, and I wouldn’t want you to be rusty. And, if you’ve only started reading this blog recently, then definitely check out the archives at the above link, so you can learn how the game is played.

Eh, who am I kidding? The game is easy enough. You’ll pick it up quickly. And you’ll pick it upright now, because it’s time to play!

What’s in the RediSetGo?


I probably should have started this post by mentioning, for the sake of any newcomers, that the RediSetGo is my favorite informercial product out there (hence this being my twenty-second blog post about it). It bakes and cooks and roasts and broils, and, generally speaking, it’s easy to use and easy to clean. I’ve had my issues with the RediSetGo, but it still comes in handy for quick meals, and that’s exactly what I used it for the other day.

My dinner had four ingredients:

Ingredient #1: Halibut Steak. I picked these up at Whole Foods a while ago, and they were just sitting there, in my freezer:

The day before, I had tossed one of the steaks into the fridge to defrost. Easy peasy. So the halibut steak went into one side of the RediSetGo, and I covered it with…

Ingredient #2: Dill. A very liberal amount of dried dill, to be precise.

Ingredient #3: Green Beans. Or, if you’re feeling fancy and international, you can call them Haricot Vert, which is French for… Anyone? Anyone?Green beans. I bought them washed and trimmed and neatly packaged:

I piled up the other half of the RediSetGo with the green beans, and then poured on a couple tablespoons of…

Ingredient #4: Apricot Dijon Tarragon Sauce. I first cracked this open for a delicious lunch a few weeks ago, and I really liked it, so I thought it would be a good addition to the beans. And it’s fat-free and only 15 calories per tablespoon!

Ten minutes of RediSetGo magic, and my dinner was ready! The fish was flaky and delicious, the beans were tender, and the sauce had thinned and coated all of them.

Healthy? Check!

Easy? Check!

Quick? Check!

Keep it up, David!


What’s In The RediSetGo? Part Twenty-One

January 14, 2012

Can you feel that magic something-something in the air? It’s because this is the first RediSetGo post of 2012! It’s been about three months since our last game of What’s In The RediSetGo, so we’re due. Don’t worry if this is your first time playing – you’ll pick it up in a flash. It’s a easy-sneezy game, you’ll see. But, if you’d like some practice (or some other ideas for how to use your own RediSetGo), then click on My Favorite Posts – all twenty prior editions of What’s In The RediSetGo are archived there, and I think you’ll find every single one is better than the last!

So what are we waiting for? Grab your helmet and smear some eye-black under your peepers, it’s time to play…



This really couldn’t have been easier. I started with 2 boneless skinless chicken breasts, and marinated them for about 20 minutes in the juice of half a grapefruit. I also added in a few tablespoons of nonfat balsamic vinaigrette. I stabbed each breast a few times with a fork so the marinade would get all through the meat.

Yep, those are a few grapefruit seeds on top that my juicer didn’t catch. I made sure the chicken breasts were seed-free when I placed them in the RediSetGo’s divider pan (and they fit perfectly!)

Meanwhile, we got to work on a side dish. Oh – I never said who was helping! My friend Susan came over for dinner and some TV (we watched this week’s Top Chef and the premiere of 30 Rock). When we made the plans earlier in the week, Susan said to me, “Are you going to blog about our dinner? I really want to be on the blog. I want to be famous.” That’s a direct quote. I’ll see what I can do, Susan!

For the side dish, we decided on a quick and simple veggie stir-fry. Susan did all the chopping, and there was a lot of chopping. The veggies before:

And the veggies after:

There’s Susan! She’s a star! I hope this doesn’t go to her head, because what Los Angeles doesn’t need is another celebrity that’s always wearing sunglasses indoors and only drinking certain brands of water.

Enough about Susan, more about those veggies: that bowl has cauliflower, broccoli, zucchini, green bell pepper, mini yellow and red bell peppers, eggplant, and mushrooms. Susan also chopped up some scallions and garlic, but we kept them seperate.

The garlic and scallions went into my big skillet first, after we coated it with some cooking spray, and then we added all the veggies.  When they were most of the way cooked (about 15 minutes – it was a lot of veggies), we added some sauce:

This coconut curry simmer sauce (which I found at Whole Foods) has only 50 calories and 3.5 grams of fat per serving. We made a ton of veggies (so I could leftovers), so we added most of the jar. Oh, and here’s a fun fact about turmeric, one of the standard spices in most curries: it’s been linked to preventing and slowing the progression of Alzheimer’s disease. Turmeric also aids digestion, and has anti-oxidant and anti-inflammatory properties. A wonder spice!

Here’s our pan full o’ veggies ‘n’ sauce:

Once our chicken was cooked (which took about 13 minutes – they were thick) and our veggies were sauced, it was time to eat! The end result was delicious:

The chicken was tender and very grapefruity, and the veggies were flavorful. The coconut curry sauce was spicy, but not hot. Here’s Susan enjoying her dinner:

And one more picture, because I couldn’t not share it:

This was Susan’s first time eating curry (she loved it), and the first time for both of us eating grapefruit chicken (and we both loved it), and soon, Susan’s gonna experience her first class at Slimmons. She’s gonna really love that.

Oh, and by the way, the veggies were just as good the second time around. They made for a fantastic lunch!

Keep it up, David!

What’s In The RediSetGo? Part Twenty

October 9, 2011

I just got home from Palm Springs, and I’m gonna write about it and share pictures tomorrow.  In the meantime, check out this meal from last week.  I ended up busting out the RediSetGo for the first time since August… so it’s time for the game that has the entire internet-viewing public at the edge of their seats…

…What’s In The RediSetGo!

Holy crap, is this really the twentieth installment of What’s In The RediSetGo?  It is!  Before we jump in, let’s take a moment to reflect on the good times (and good meals) the RediSetGo has provided over the past year.  All the frittatas… and the brussel sprouts… and the pancakes

OK.  Reflection time is over.  The RediSetGo is still kinda on my shitlist, so a singular moment of reflection will suffice.  If you’d like to reflect more, than check the What’s In The RediSetGo archives on the My Favorite Posts page.

Grab your sunglasses, smear on the SPF, and zinc your sniffer (that’s a Ned Flanders quote), because it’s time to play!



I’m sure I’m not the first to name a recipe “Scarborough-something” just because I used parsley, sage, rosemary and thyme, but dammit, I’m going to pretend that I am because I think it’s wicked clever!

Not familiar with Scarborough Fair?  It’s a 1966 Simon & Garfunkel song.  Watch them perform it in concert here, OR watch Paul Simon sing it with The Muppets, which was my first exposure to the song:

Until I started writing this post, I thought Simon & Garfunkel wrote the song, but it’s actually a traditional English ballad that dates back hundreds of years.  The herbs in the lyrics might be a reference to the plague, since those were the herbs used in olden days to ward off the smell of the dead.

Mentions of death and plague in a recipe post – you don’t see that on other blogs, do you?  Let’s get back on track.  I’ll show you how this dish came together.  First ingredient: extra-lean ground turkey:

I  used half of a 1.25 pound package of turkey, so that’s 5/8ths of a pound (look, Dad, I still know my fractions!).  Next I added 1/2 of a red onion, that I chopped and sauteed (in Pam) for a few minutes:

A good meatball needs bread crumbs.  The initial idea to make meatballs came from my desire to use one of the Swedish delicacies Katherine brought from Sweden (more on this later), so I embraced the Swedish nature of this meal and used crispbread (knäckebröd if you’re Swedish) for my bread crumbs.  Crispbread is more cracker-like than bread-like, and since the knäckebröd that Katherine brought me was long gone, I picked up a package of Wasa crispbread at the store:

Each big cracker is fat- and cholesterol-free and has 45 calories.  I put three in a Ziploc bag, used a wine bottle as a rolling pin, and smashed the crap of them until they were crumbs:

I also threw in 2 egg whites as a binding agent, and then I added the Scarborough Fair herbs.  I had fresh rosemary and sage (straight from Mat & Maggie’s garden), and dried parsley and thyme:

That’s about 6 sage leaves and 2 or 3 sprigs of rosemary needles.  I chopped all of it up finely, and tossed them in a bowl, along with a healthy pinch of the thyme and parsley (about 1/2 teaspoon of each):

The fun part about making meatballs is that it’s perfectly acceptable (and often recommended) to use your hands to mix it all up, so that’s what I did.  Once everything was incorporated, I rolled them into golf ball-sized balls.  I was able to make ten of them – perfect for 2 servings (my dinner, and lunch the next day):

I was ready for the RediSetGo, and a RediSetGo accessory that I’ve never used before!  Here it is – it’s called the Mini-Food Pan:

According to the recipe pamphlets that came with the RediSetGo, the Mini-Food Pan is perfect for all sorts of dishes I have no interest in making (which explains why I’ve never use it before): mini pigs-in-a-blanket (put a cocktail weiner in each well and cover with pancake batter); brownie bites, and a dish called “Stuffed Soup,” which involves mixing a can of soup, a box of Stove Top and some shredded cheese and scooping some into each well.  No, thank you.  The wells, however, were perfect for my golf ball-sized meatballs, so I sprayed it with Pam, loaded up the meatballs, and they cooked for about 10 minutes.

While the meatballs were baking in the RediSetGo (as shown in the second photo in this post), the other components of my meal came together.  I blanched some green beans, and sprinkled them with some Spike salt-free seasoning mix.  I also cracked open the Lingonberry jam that came all the way to my kitchen from a farmers’ market in Stockholm:

Here’s the end result!

The meatballs were a little dry and a little bland.  Next time, I might add some garlic or one of the egg yolks or something.  But the lingonberry jam added a little sweetness and a little moisture, and made the meatballs absolutely delicious!  The perfect bite:

While in Palm Springs, I made another dish starring green beans – it’s been a green bean week!  I’ll share that recipe soon.

Keep it up, David!

What’s In The RediSetGo? Part Nineteen

August 23, 2011

I tend to be gravitating less and less towards my RediSetGo ever since it replaced Guy Fieri at the top of my shit list.  I’m sure Mr. Fieri is a nice guy, and he hasn’t done anything to me personally, but man, I can’t stand watching him on TV.

Anyhoo, despite the fact that the RediSetGo isn’t my favorite kitchen appliance anymore, it’s still good for a lot of things, and over the weekend, it was perfect for something I was putting together.  And that means it’s time to play the biggest online game since Bejeweled Blitz…

What’s In The RediSetGo!

It’s easy.  It’s fun.  Invite your friends to play, and then talk about it tomorrow at the watercooler.  If you’ve never played before, you’ll catch on quickly.  And if you want to play more, check out the archives on the My Favorite Posts page.

So pop in your earplugs and slide on your safety goggles, because it’s time to play!



Normally in these What’s In The RediSetGo? posts, this is the part where I explain how this is one step in an exciting and healthy recipe of some sort, but this post is a little different.  Let me explain.

I was invited to brunch at my aunt and uncle’s place on Sunday to celebrate my cousin’s birthday.  I can’t believe that Aaron is 17.  SEVENTEEN.  Yikes.  How old does that make me?  Anyway, I wanted to contribute something to the brunch, and I offered to bring a fruit tray, and that idea went over well.

And yet, those are sausages, so you’re probably wondering, what gives?

My cousin Erik (Aaron’s older brother) is a complete weirdo that, for some reason, doesn’t like fruit.  At all.  No varieties.  He doesn’t eat it.  I don’t understand it at all.  Who doesn’t like fruit?  Erik, that’s who.

I should backpedal and clarify that Erik’s not a complete weirdo.  In fact, the fruit thing is quite possibly the weirdest thing about him, and if someone’s weirdest quality is that they’re a finicky eater, well, then, they have less problems that I do.  Maybe I’m the complete weirdo for thinking he’s a complete weirdo.

Anyway.  I didn’t want to bring something that everyone couldn’t enjoy, so I had a brainstorm that fruit and meat can go well together, and, when I was last at Whole Foods, I picked up a cantaloupe and some prosciutto:

Prosciutto is a dry-cured Italian ham that is usually thin-sliced and completely delicious.  And, you can wrap little strips around melon and the combo of salty and sweet is amazing:

I thought this was a clever solution, until I remembered two things:

  1. These prosciutto and melon bites STILL HAVE FRUIT IN THEM.
  2. Erik’s a vegetarian.


Well, to be fair, Erik’s a vegetarian except that he eats meat.  He and his wife (also a vegetarian, but, thankfully, also a fruitatarian) don’t buy meat and don’t cook with meat, but Erik still sometimes eats meat when he’s out and about.  Maybe that’s the weirdest thing about Erik.  Sheesh, I hope Erik doesn’t read this, because it sounds like I’m really bad-mouthing him, but I love him to death and I’m happy he has a healthy sense of humor.  Right, Erik?  Ha ha, this is all VERY FUNNY.  And who am I kidding, of COURSE Erik will read this, because I’ll probably send him the link myself.

So, after rolling up a bunch of melon/prosciutto bites, and realizing they don’t solve the problem of providing something that everyone could enjoy, I went to Plan B – the vegetarian breakfast sausages:

I pulled out the RediSetGo because I knew they’d brown well in it, and I wouldn’t have to tend them – I could continue working on my fruit platter without any worry.  Sure enough, after 6 or 7 minutes, they looked great (see second picture) and I cut them into pieces and impaled them on toothpicks:

Then came lots and lots of fruit, and VOILA!  A finished fruit plate:

From left to right, we have: the melon/prosciutto bites, the veggie sausage bites, strawberries, cherries, blackberries, blueberries, and meat-free cantaloupe.

The platter was a hit with everyone, including Erik, and it turned out to be a really nice day with the family.

After brunch, Aaron and I went for a run.  The last time I went running with Aaron, in the spring, he gave me a little lesson on proper running form, which he’s familiar with, as he’s on his high school’s track and cross-country teams.  He basically noted that I was heel-striking, which is bad on your knees and hips, and gave me some pointers on how to combat it.

This time around, Aaron said my form had improved a lot, which was great to hear, although I know I slip back into my heel-striking ways when I get tired and sloppy (which he noticed too).  For our run, we drove to Aaron’s high school, and we ran a loop around the sports fields that equaled about 1.25 miles.  Then, since my slowpoke pace was holding Aaron back, he took off so he could complete his own running goals for the day,  and I veered from Aaron’s course and ran around the entire campus, ducking in and out of courtyards and around buildings, and we met up on the track at the end for a few final laps.  Altogether, we ran for about 35 minutes, in the hot hot sun, but I have no idea how much distance I covered.  No matter, though – it was my first run since I ran two days in a row in Seattle, and it felt great.

Keep it up, David!

What’s In The RediSetGo? Part Eighteen

August 8, 2011

I haven’t given up on my RediSetGo.  It’s still not completely off my shitlist, either.  Even though I’m still pissed that the non-stick surface is peeling off after just a few months of use, I do have insert trays that I can use.  And since I’m continuing to use my RediSetGo (with less frequency), that means that your favorite blog-based game (and mine) isn’t headed to the retirement home quite yet.

That’s right…  it’s time to play What’s In The RediSetGo?  And this edition is super-special, because it also involves a brand-new (to me) item from the produce department.  NOPE – I take that back.  This edition is super-duper-special, because it involves TWO brand-new (to me) items from the produce department!

Are you a What’s In The RediSetGo first-timer?  Don’t get your undies in a bunch.  It’s easier to play than hide and seek, and, once you get the knack for it, you can go back and check out Parts One through Seventeen, which are all archived here.

So put on your sombrero and slather on some SPF 50, because it’s time to play!


SEA BASS is in the RediSetGo!  And it’s sticking to the lid!  (That’s what happens when I forget to spritz the lid with some non-stick spray.)

There.  That’s better:

The skin side was the side that stuck to the lid, and since I wasn’t planning on eating the skin, no harm was done, except for that the fish is a little less pretty.

Let’s jump back to the beginning.  I started with two pieces of sea bass, from the seafood counter at Whole Foods.  I asked the fishmonger to cut them into 6-8 ounce portions, and together they weighed about 14 ounces, so well done, fishmonger!

I did a quick marinade in a new salad dressing that I haven’t tried before:

I love blackberries, figs, and balsamic, so why wouldn’t I buy a bottle?  And a 2 tablespoon serving is only 15 calories and fat-free!  The fish sat is about 5-6 tablespoons for about an hour before going in the RediSetGo:

Meanwhile, I started work on a side dish.  Lately, I’ve really been into zucchini.  I’ve eaten it alongside chicken and built a salad around it – and I’ve been munching on it raw all summer long!  So, when I stumbled across these guys in the produce section at Whole Foods, barely a second went by before I was pawing through them and selecting some to bag up and put in my cart.  Have you seen these before?

The ridged ones are heirloom zucchini, and the round ones are appropriately named eight-ball squash.  I couldn’t find tons of info on either on the interwebs, but a few sites basically said I could use either like they were regular zucchini.  I also found an intriguing recipe that suggested stuffing eight-ball squashes like you would stuff peppers or tomatoes, so I will have to remember that for next time!  (I don’t think I’d stuff them like the recipe suggests, I’d just steal borrow the technique and devise a stuffing on my own.)

Here they are, getting cut up.

And into a pan, alongside an entire red onion, for a saute in cooking spray:

I also made some quinoa.  I followed the directions on the bag, although I replaced some of the water with the juice of 1 lemon, since lemon always goes so well with fish.  I also added generous pinches of dill and thyme, and 4 gloves of minced garlic.

My finished plate:

My annoyance at the RediSetGo disappeared when I tasted the fish, because it was cooked perfectly, and it only took about 8 minutes!  It practically fell apart into flakes when my fork touched it.  It was a touch on the bland side, though – in fact, the whole plate could have used a little sauce of some kind.  What I should have done is taken more of the blackberry & fig balsamic dressing and reduced it in a little saucepan, and drizzled that over everything.  Too bad I didn’t have that genius idea until the next morning!

The heirloom zucchini and eight-ball squash were delicious.  Guess what they both tasted like?  Zucchini.  Can’t say I’m surprised!

The RediSetGo insert tray was easy to clean (it can go in the dishwasher), and the fish was so good that I’m tempted to try to make other types of fish on the RediSetGo.  There’s tons of fishies out there that I’ve never purchased before – like the opah fish we tried in Seattle – so who knows what I’ll bring home next?

Keep it up, David!