Hot Logic

The hot meal: reinvented

Introducing a revolutionary new way to slow cook & reheat food.

Sharing recipes, juicy tidbits & tips for eating healthy - wherever, whenever.

Find out more at myhotlogic.com.

Heirloom Ratatouille

It wouldn’t be harvest season without whipping up a batch (or two, or seven) of ratatouille. This delicious, simple, incredibly versatile dish is easy to put together and goes great with any type of meat - or it can stand alone as a delicious stew. In this case, I layered it in Hot Logic containers with portobello mushrooms, which added a meaty variety to this otherwise vegetarian dish.

There are many ways to make ratatouille - this is my short-cut heavy version du jour. Tomorrow, I might make it differently. If you like ratatouille, you can experiment with different vegetables and cooking methods. Ratatouille is rather like “stone soup” in that you can really put just about anything in it - zucchini, summer squash, eggplant, peppers, mushrooms - as long as its main ingredient is tomato. 

Hearty tomatoes, like brandywines (my personal favorite) work best for this dish. 

In this case, I wanted something meatier which brought out the flavor of the peppers I was using, so I skipped over the traditional zucchini and went with eggplant instead.

It went something like this:

Diced and caramelized 1 onion in a cast iron pan. Once the onion began to soften and brown, I added coarsely diced heirloom peppers (2 each: poblano, hungarian hot, sweet italian) and sautéed on medium for about 10 minutes.

Once these veggies began to soften and sear, I added 3 large brandywine tomatoes which had been blanched, skinned, cored and drained (the same way I prepared tomatoes for the vodka cream tomato sauce). In went the eggplant, coarsely chopped (I used an heirloom variety called “fairytale” - a drier type of eggplant which would absorb rather than add moisture to keep the stew thicker). All this simmered on medium for about twenty minutes.

After everything starts to soften and stir together easily, it’s ready to be eaten at any time. A little more cook time brings out the flavor, which is best accomplished by finishing the meal in Hot Logic at a later date.

I layered the ratatouille in with portobello mushrooms, placed fresh slices of heirloom tomatoes on top and popped it in the freezer. We couldn’t wait to eat it, and ended up taking it out and putting it on the Hot Logic shelf the next morning. It was a delicious dinner.

Spicy Venison Neck Roast with Veggies
In our Michigan, rural-influenced home, we often have venison lingering in the freezer needing to be used. In a fit of genius, my husband pulled out a venison neck roast which needed to be used, cut it into 2-3 inch pieces and made it the centerpiece for a painfully simple, delicious Hot Logic meal.
First, he seared the neck roast in butter and salt. He topped purple beans (an heirloom variety of green beans), de-seeded jalapenos and a few hungarian peppers and popped the containers in the freezer.This is a dish I’m REALLY looking forward to enjoying.

Spicy Venison Neck Roast with Veggies

In our Michigan, rural-influenced home, we often have venison lingering in the freezer needing to be used. In a fit of genius, my husband pulled out a venison neck roast which needed to be used, cut it into 2-3 inch pieces and made it the centerpiece for a painfully simple, delicious Hot Logic meal.

First, he seared the neck roast in butter and salt. He topped purple beans (an heirloom variety of green beans), de-seeded jalapenos and a few hungarian peppers and popped the containers in the freezer.

This is a dish I’m REALLY looking forward to enjoying.

Overnight Chocolate Oatmeal

Overnight breakfast has become an obsession of mine. Mornings are always frantic, and as a result, too often hungry. Prepping breakfast the night before takes about 5 minutes and makes mornings so much more pleasant - not to mention delicious.

This is my favorite recipe so far. Like many of us, I’m a chocoholic, so this cuts my sweet tooth with hardly any sugar and no starches.

Amounts will vary depending on how many servings you want to make. The amounts below are for a single (large) serving.

Whisk 1/4 cup steel cut oats with 3/4 cup of cold water, then whisk in 1/8 cup of powdered milk (bonus points for goat’s milk, which is deliciously creamy!) and 1 heaping tablespoon of cocoa powder. Add in 2 tablespoons of honey or maple syrup, and another tablespoon of chia seeds or flax seeds if you have them (these are a great source of protein and good omega-3 fatty acids).

I like to toss a little frozen fruit on top to finish it off - raspberries or blueberries are delicious.

Buttered Chicken Fillets & Seasonal Veggies

This past holiday weekend, my husband discovered the joy of preparing meals ahead of time for Hot Logic. I returned from the market with bushels of produce, fully prepared to can and freeze most of it, but the husband swooped in and used the veggies to prepare nearly a month of meals instead. He had gone out and bought extra Hot Logic-ready containers ahead of time.

For this particular dish (which he liked so much he repeated four times, as you can see), he butterflied chicken breasts, marinated them in soy sauce, then seared them in butter just long enough to sear the outside and lock in moisture.

Placing green beans and carrots on the bottom (because these veggies need the most heat to cook), with small potatoes and peppers on top, he nestled the chicken filets in amongst the veggies and topped it all with the vodka cream tomato sauce I’d made earlier.

I can’t wait to try these this week!

Roasted Sweet Italian Peppers

Nothing tastes better on a hot panini than roasted sweet red peppers. There is a particular type of heirloom pepper which has superior flavor - far better than the standard sweet red pepper you’ll find alongside green and colored peppers in the produce aisle of the grocery store.

These are called “sweet italian peppers”, but they’re also known by farmers as “sweet chilis”. Simply wash and core them, slice them in half lengthwise and de-seed, then rub lightly with coconut or olive oil. Sprinkle with a little coarse salt, then roast them.

Hot Logic does a PHENOMENAL job at roasting these. Before, I roasted them in my toaster oven, which took forever and scorched the bottoms. Hot Logic eliminates the scorching affect and roasts them thoroughly without turning them to mush. They were fully roasted within about an hour, but an extra 12 would yield the same result.

If you want to make a meal out of this, you can stuff the peppers with a little rosemary and goat cheese - or really anything you’d like. Cheese, other veggies - even tomato vodka sauce - would all taste delicious.

Get thee to your produce market and start experimenting with roasted peppers!

Vodka Cream Tomato Sauce

Heirloom vegetable season is upon us! The mightiest of harvest season’s heirloom vegetables is the tomato. Scores of heirloom tomato varieties can be found at farmers markets, farm stands and local grocery markets for a limited time only.

Not to miss this once-a-year opportunity to capture some of the best flavors the summer harvest has to offer, I went on an heirloom vegetable binge this last weekend. One of my biggest missions: making enough vodka cream tomato sauce to last throughout the winter.

Perfect for pasta, this sauce is also a delicious addition to meat and veggies slow-cooked on the smart shelf. Bursting with flavor, this sauce is a foolproof way to create a complete meal with simple ingredients and minimal meal prep.

For this recipe, I selected 6 large heirloom tomatoes (red and yellow brandywine were my choice because of their sweet, low-acid, rich flavor).

First, blanche the tomatoes - whole and cored with an “x” marked on the back - for 60 seconds in boiling water. Don’t let the tomatoes sit in the boiling water any longer, or you will cook them. You only want to blanche them enough to make it easy to remove the skins. 

Take off the skins, quarter or eighth the tomatoes, then set them in a colander over a bowl for an hour to let the extra juice drain. This will make your sauce thicker and reduce your cook time.

Once your tomatoes are drained, toss them in a large pot, along with any other vegetables you want to include. I added a few each of my favorite heirloom peppers, some mild and some with a little kick to give it a more complex flavor: hungarian, sweet italian/sweet chilis and poblano. Add these, coarsely chopped, to the tomatoes. Set the pot on medium high and slowly bring to a low boil/simmer.

As it comes to simmer, add 2 tablespoons kosher salt (or to taste), along with 1 cup of vodka. Let all this simmer on medium for about 20 minutes before slowly stirring in 1 cup of cream. Simmer for another 10 minutes, then serve or preserve. A simple way to preserve is to pour into ziplock freezer baggies or jars for the freezer. If you’re storing them in glass, make sure you leave lots of room at the top of the jar for the contents to expand.

Before I could even get the sauce in the freezer, my husband snagged it to top the buttered chicken and veggies he was preparing for the month ahead. 

In Hot Logic-friendly containers, of course.

We’ve joined the National Automatic Merchandising Association!

Also known as “NAMA”, the National Automatic Merchandising Association is the US’ leading organization for food vending and micro market industries. 

So, what does this mean for Hot Logic?

It means we’re expanding into new territory.

We’re working on bringing Hot Logic’s smartshelf technology to vending areas, convenience markets and “micro markets” in corporate offices, hospitals, universities and other facilities near you. The goal is to bring you - the office worker, student or customer - more healthful, hot, delicious meals, no matter where you are or what you’re doing.

If you know of a micro market location that could benefit from Hot Logic, or if you represent a market or facility which would like to upgrade to smart shelf technology, please drop us a line at sales@hot-logic.com.

More info coming soon - stay tuned.