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| Use much less oil with Silpat silicon mats. Follow Foods For Long Life on Facebook and Pinterest. My eBook, Health Begins in the Kitchen, is available on Amazon and iTunes. |
Silpat Non-Stick Silicon Baking Mats
I can't believe I just recently discovered Silpat mats. I've had silicon mats in the past, but they were NOTHING like these.
For those of you who haven't tried these yet, Silpat non-stick silicon baking mats are a replacement for parchment and you'll never have to grease a pan again! They are made from the highest quality food grade silicone with an internal fiberglass mesh and together they provide consistent heat distribution so food bakes and browns beautifully. I think they were designed mostly for baking cookies and pastries, but I also love to use them when roasting vegetables.
They may seem a bit pricey, but they can be reused up to two to three thousand times! Compare that to the price of parchment, or even olive oil used for greasing and they are a bargain. I don't know how I ever lived without these mats. Nothing sticks to them and cleanup is a breeze!
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| Silpat mats are perfect for baking cookies and scones. These sticky almond cookies slid right off after baking! |
Where to Buy
I bought mine at our local Sebastopol kitchen supply store, Cultivate Home, but you can get them for a very good price on Amazon. They come in various sizes to fit half sheet pans, jelly roll pans, even toaster oven pans.
I will definitely be filling stockings with these next Christmas (they roll up nicely) so kids, nieces, nephews, and friends, if you read this post and don't already have one - put it on your Amazon wish list!
Low-Fat Roasting
Although those sheets were developed for bakers, they make great liners for roasting veggies. I love roasted new potatoes or sweet potatoes, for example, but they always stick to the pan and are a mess to clean unless you use lots of oil.
But when you roast veggies on these silicon sheets, you can use very little oil. Last night I roasted a pound and a half of new potatoes and only used 1 tablespoon of olive oil (I'll try even less next time.) They browned beautifully and didn't stick at all, making cleanup quick and easy. Best of all, each serving was only 108 calories with only 2 grams of fat and zero grams of saturated fat.
Here's my recipe.
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Garlicky Rosemary Roasted New Potatoes
Vegan, Gluten Free
[makes 6 servings]
Best in a roasting pan lined with a Silpat sheet
1 1/2 pounds of new potatoes
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon coarse or regularly ground black pepper
1/2 teaspoon granulated garlic
1 1/2 tablespoon chopped fresh rosemary
Preheat the oven to 400 degrees F.
Clean the potatoes well, removing any blemishes on the skin. Cut in halves or quarters, depending on the size of the potatoes.
Place them in a bowl with the rest of the ingredients and toss well until the potatoes are well coated and the spices are evenly distributed.
Spread onto a shallow roasting pan lined with a Silpat sheet or on a non-stick roasting pan.
Roast for 30 to 40 minutes, turning half way through, until the potatoes are nicely browned and cooked.
Serve immediately.
Per serving: 108 calories, 2 grams total fat, 0 g saturated fat, 30 mg omega-3 and 259 mg omega-6 fatty acids, 0 mg cholesterol, 2.5 g protein, 21 g carbohydrates, 2.5 g dietary fiber, and 201 mg sodium.
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