Thursday, January 19, 2012

Black Forest Cake

Suggested Piece: Small Skillet
Ingredients
½ chocolate cake mix
½ can cherry pie filling
2 eggs
1/8 slice red cabbage (#1 cone)
1 small zucchini (#1 cone)
1 carrot (#1 cone)
2 radish (#1 cone)
1 stalk celery (#1 cone)

Directions
Coat small skillet with cooking spray, pour ½ can cherry pie filling in bottom, and place on low to “preheat”. Place ½ chocolate cake mix in a medium bowl; add 2 eggs. Into bowl grate (1 to 2 turns) on #1 cone red cabbage, zucchini, carrot, radishes, and celery. Pour the batter into small skillet, cover with lid, and turn heat to medium-low. Bake until cake top is no longer wet and center is *cooked through. Invert onto serving plate to see cherry topping!

*Tip: Insert toothpick and remove. If toothpick is dry cake is finished! If toothpick is wet, recover lid and continue to bake. Another way to tell if cake is cooked through… lightly touch center of cake, if firm cake is finished! If center sinks, recover lid and continue to bake.

Sweet & Sour Braised Cabbage (Rotkohl)

Suggested Piece: Braiser Pan

Ingredients
4 slices apple wood-smoked bacon, chopped
1 large onion (#4 cone)
3 Granny Smith apples (#3 cone)
2 lbs red cabbage (#4 cone)
1 cup apple cider
¼ cup red wine vinegar
2 tbsp sugar
1 tsp kosher salt
3 whole cloves
1 bay leaf

Directions
Cook bacon on medium-high heat until crisp. Remove bacon from pan, pour off grease and discard; set bacon aside. Add onion to pan; sauté approx. 3 min. Add apple and cabbage to pan; sauté approx. 2 min. Add cider and remaining ingredients; cover and wait until vapo-valve clicks then reduce to low. Cook for 20-25 min. Discard cloves and bay leaf. Sprinkle with bacon.

Jicamelon Salad

Suggested Piece: Saladmaster Cold Bowl

Ingredients
1 small watermelon, cubed
1 medium jicama, peeled (#3 cone)
25-30 cherry tomatoes, halved
1/2 red onion (#3 cone)
Chopped basil (to taste)
1-2 tbsp Light raspberry vinaigrette
Feta cheese (opt.)

Directions
Combine all ingredients in Saladmaster Cold Bowl and drizzle with vinaigrette. Chill and serve!

Pork Schnitzel with Lemon-Caper Cream

Suggested Piece: 11” Skillet & Small Skillet

Ingredients
Schnitzel
1 – 12 oz pork tenderloin, cut into ½ inch circles (boneless loin chops work well also)
½ lemon (#1 cone)
1/3 cup all-purpose flour
¼ tsp poultry seasoning
2 large eggs
1 tbsp Dijon-style mustard
1 cup Italian breadcrumbs
Cooking spray

Lemon-Caper Cream Sauce
2 tbsp unsalted butter
2 tbsp minced shallots
1/3 cup dry white wine (i.e. chardonnay)
1/3 cup chicken broth
¼ cup heavy cream
¼ cup jarred lemon curd
¼ cup small capers, drained, room temperature

Directions
Pound pork circles between pieces of plastic wrap to flatten to ¼ inch thickness. Sprinkle both sides of medallions with lemon juice. Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess and set aside. In a deep pie plate, beat the eggs and mix in the mustard. Place breadcrumbs in another pie plate. Dip the pork medallions into the egg mixture; then into the breadcrumb pie plate, coat well with breadcrumbs. For cream sauce, melt the butter in the small skillet. Add shallots and sauté over medium heat until fragrant (approx. 2 min.). Remove skillet from heat; add the wine, chicken broth and cream. Return skillet to heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 12-15 min. to reduce by half. Meanwhile, coat large skillet with cooking spray. Add half of the medallions; fry over medium-high heat on both sides for ½ min. or until no longer pink. Transfer to a plate and cover with 11” skillet lid. Repeat with remaining medallions. Remove sauce from heat and stir in lemon curd and capers. Serve with buttered spaetzle and garnish with lemon wedges.

German Chocolate Cake

Suggested Piece: Small Skillet

Ingredients
1 ½ cups unbleached all-purpose flour
½ cup unsweetened cocoa powder
½ cup sugar
1 tsp baking powder
¼ tsp salt
2 tbsp softened butter
1 apple (#1 cone)
2 eggs
2/3 cup milk (or soy milk)
2 tsp vanilla extract
½ cup shredded coconut, toasted
½ cup pecan halves, toasted
½ cup caramel topping

Directions
Coat small skillet with cooking spray and place on low to “preheat”. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, and salt. Stir in grated apple, butter, eggs, milk, and vanilla extract. Mix until well-blended. Pour the batter into small skillet, cover with lid, and turn heat to medium-low. Bake until cake top is no longer wet and center is baked through. Invert onto serving plate and top with caramel topping, pecan halves, and shredded coconut.  

Beer Bread

Suggested Piece: 11” Skillet
Ingredients
3 cups all-purpose flour
3 tsp baking powder
1 tsp salt
¼ cup sugar
1 – 12 oz can beer
¼ cup butter

Directions
Preheat skillet on medium-low heat. Mix together all dry ingredients in large bowl. Pour in beer and mix well, batter will become sticky. Melt butter in bottom of skillet to coat and pour excess butter into small dish. Empty dough into skillet and drizzle with remaining butter. Cover and bake on medium-low for approximately 30-35 min. or until baked through. (Skillet should never click when baking dough!)   

Latkes (Potato Pancakes)

Suggested Piece: Any Griddle -or- Skillet

Ingredients
3 lbs potatoes (#1 cone)
2 eggs
1 tsp salt
3 tbsp all-purpose flour (or 3 tbsp matzo meal)
½ tsp baking powder
1 onion (#1 cone)
Black pepper, to taste
Paprika, to taste
Cooking spray
Applesauce or sour cream (opt.)

Directions
Scrub potatoes, grate on #1 cone, rinse under cold water and press out excess water. In a small bowl beat 2 eggs. Mix all ingredients in large bowl. Coat pan with cooking spray and turn to medium heat. Drop potato mixture by heaping tablespoons onto skillet and flatten with pancake turner. Fry till golden brown on both sides (about 3 min. per side). Serve topped with applesauce or sour cream.

Pork and Beer Stew

Suggested Piece: 5 Qt Roaster
Ingredients
1 – 1 ½ lbs braising pork (cubed & lean shoulder suggested)
1 large onion (#4 cone)
2 garlic cloves (#1 cone)
2 carrots (#3 cone)
¼ lb button mushrooms (#4 cone)
1 large bay leaf
1 small cinnamon stick
1 ½ bottles dark beer
2 tbsp rye cracker crumbs (#1 cone)
Salt & pepper
Fresh parsley

Directions
In 5 qt roaster sauté the onion & garlic for 5 min or till softened. Add cubed pork and cook till nicely brown. Stir in the carrots & mushrooms. Add spices & bay leaf. Stir in beer & cracker crumbs. Season with salt & pepper to taste. Cover and wait until vapo-valve clicks then reduce to low. Cook for minimum 1 hour or as long as desired. It only gets better with time! Uncover, remove bay leaf & cinnamon stick, sprinkle with parsley & serve immediately.

Creamy Cucumber Salad

Suggested Piece: Saladmaster Cold Bowl

Ingredients
2 Cucumbers (#4 cone)
½ cup sour cream (or plain yogurt)
½ tsp dill, preferably fresh (or more to taste)
1 ½ tsp juice from lemon (#1 cone)
1 ½ tsp sugar
Salt & Pepper

Directions
Combine sour cream, dill, lemon juice, sugar, salt & pepper. Pour over cucumber slices, chill & serve!

Tuscan Salad

Suggested Piece: Saladmaster Cold Bowl

Ingredients
1 English cucumber (cubed)
1 avocado (diced)
1 red onion (#4 cone)
1 doz cherry tomatoes (sliced in ½ lengthwise)
2 mangos pealed & diced
1 cup diced beats (optional)
1 cup Kalamata olives (optional)
1 can white beans (ex. navy, garbanzo, great white northern)
Fruit flavored vinaigrette (ex. raspberry or pomegranate vinaigrette)

Directions
Combine all ingredients in Saladmaster Cold Bowl and drizzle with vinaigrette. Chill and serve!

Deviled Eggs

Suggested Piece: 1 Qt Sauce Pan –or- Small Skillet

Ingredients
6 Eggs
¼ cup Mayonnaise
1 tsp Mustard
Dash of Salt & Pepper
1 tsp Vinegar
Paprika (optional)

Directions
Hard cook 6 eggs in 1 Qt Sauce Pan or Small Skillet. Let cool. Cut cooked eggs in half lengthwise and remove yolk. Mix yolk with all above ingredients in Ziploc bag. Clip corner of Ziploc bag and refill yolk mixture into egg whites and garnish with paprika.

Shaved Brussels Sprout and Shallot Saute

Suggested Piece: 7 Qt Roaster

Ingredients
1¾ lbs Brussels sprouts (#4 cone)
2 tbsp butter (optional)*
3 tbsp olive oil
12 medium shallots, thinly sliced (approx. 2 cups)
6 garlic cloves, thinly sliced
4 tbsp pine nuts, toasted, divided
2 tbsp fresh lemon juice

Directions
Melt butter* with olive oil in 7 Qt Roaster over medium heat. Add shallots; sauté until almost translucent (approx. 3 min). Add garlic; stir 1 min. Combine Brussels sprouts with shallots and garlic. Cover and wait until vapo-valve clicks then reduce to low. Stir in half of the pine nuts and lemon juice. Season with salt and pepper and top with remaining pine nuts.  

Scalloped Potatoes

Suggested Piece: 11” Skillet

Ingredients
1/4 cup vegan margarine, melted*
1 tsp salt
1 tsp pepper
6 tbsp flour
6 medium potatoes (#4 cone)
1 onion (#2 cone)
2 cups soy milk
paprika
parsley sprigs for garnish (opt.)

Directions
Melt a little of the vegan margarine in 11” Skillet; pour into a small bowl. In a separate bowl, stir the salt and pepper into the flour. Slice 2 of the potatoes into the bottom of the skillet, followed by 1/3 of the onion, 1/3 of the remaining margarine, and half the flour. Repeat this layer with 1/3 of the potatoes, 1/3 of the onions, 1/3 of the margarine and the remaining flour. Top this with the rest of the potatoes, onions and margarine. Pour the soy milk slowly into the skillet until it almost covers the top layer. Cover and wait until vapo-valve clicks then reduce to low. Cook until potatoes are soft (approx. 20 min.). Sprinkle with paprika, garnish with parsley, and serve. Enjoy your healthy scalloped potatoes!

*Can substitute vegan margarine with olive oil

Friday, January 13, 2012

Red Cabbage & Carrot Slaw

Suggested Piece: Saladmaster Cold Bowl

Yields: 4-6 servings

Ingredients
3 carrots (#1 cone)
1/2 head of red cabbage (#2 cone)
3 spring onions, finely chopped
3 tablespoon of mayonnaise*
1 tablespoon of wholegrain mustard
A good pinch of ground black pepper
Additional ingredient suggestions: thinly slice fennel, capers, and radishes

Directions
Add all the vegetables to Saladmaster Cold Bowl. Add the wholegrain mustard, ground black pepper and mayonnaise and using a large spoon combine all the ingredients until the carrot and cabbage is evenly coated. Cover and place in the fridge until you are ready to serve. The coleslaw should last 2-3 days kept in the fridge.

*Can substitute mayonnaise with a natural yogurt for a lighter coleslaw.

Spicy Chicken & Pork Lap

Suggested Piece: 3 Qt Sauce Pan with Steamer Inset, 4 Qt & 7 Qt Roasters

Ingredients
3 cups Jasmine rice
1 jalapeño
6 bunches cilantro
8 fresh limes (squeezed)
Pinch red pepper
3 lbs spicy chicken sausage*
1 lb fresh ground pork
1 mint plant
3 cloves garlic
Salt
Pepper

Directions
Place rice in 4 Qt Roaster, rinse, a fill water to first knuckle. Cover and wait until vapo-valve clicks then reduce to low. Fill 3 Qt Sauce Pan with 1 inch of water, place Steamer Inset in pan. Place pork in Steamer Inset, and cover with lid. Turn heat to medium-high and cook until no longer pink. Meanwhile brown sausage in bottom of 7 Qt Roaster on medium-high heat. While sausage and pork cook, finely chop mint, cilantro, garlic, and jalapeño. Add pork, garlic, jalapeño, and lime to sausage in 7 Qt Roaster; cook on medium for approx. 5 min. Then add mint and red pepper; cook an additional 5 min. Finally fold in cooked rice and cilantro. Sprinkle salt and pepper to taste!

*Sprout’s Arizona Caliente Sausage works well in this dish.

Dump Cake

Suggested Piece: Small Skillet

Ingredients
½ white cake mix
Apple pie filling (or any pie filling you desire)

Directions
In the Small Skillet, DUMP the pie filling then DUMP the cake mix on top. No stirring required! Cover and wait until vapo-valve clicks then reduce to low for 15 to 20 min.

Pasta Salad

Suggested Piece: 5 Qt Roaster –or- Saladmaster Cold Bowl
 
Ingredients
1 – 16 oz box farfalle (bow-tie pasta), uncooked
2 cups baby spinach leaves
1 cup feta cheese crumbles
1 cup cherry tomatoes, halved
¾ cup rinsed canned chickpeas (garbanzo beans)
½ cup Greek vinaigrette dressing

Directions
Cook pasta in 5 Qt Roaster as directed on package, omitting salt; drain & rinse with cold water. Return pasta to 5 Qt Roaster –or- place pasta in Saladmaster Cold Bowl. Add remaining ingredients; mix lightly.

Kale Stir Fry

Suggested Piece: 11” Skillet

Ingredients
Kale
Red, Yellow, & Orange Peppers
Mushrooms
Onions
Cabbage
Garlic
Sesame Oil
¼ cup Sesame Dressing
Sesame Seeds

Directions
Drizzle 11” Skillet with sesame oil. On medium heat sauté onions & garlic until tender. Add any combination of above vegetables to fill skillet. Cover and wait until vapo-valve clicks. Remove lid, stir in sesame dressing, and sprinkle with sesame seeds. Cover and turn heat to low, serve when ready.

Chocolate Cake (with Beets)

Suggested Piece: Small Skillet & 1 Qt Sauce Pan

Ingredients
1 cup firmly packed light/dark brown sugar
1 large egg
2 large egg whites
3 oz semisweet –or- bittersweet chocolate, melted and cooled
½ cup beet puree
½ cup low fat (1%) buttermilk
1 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
Nonstick cooking spray

Directions
Coat small skillet with cooking spray and place on low to “preheat”. Place the brown sugar in a large mixing bowl (or the bowl of an electric mixer) and add the whole egg and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk, and vanilla. Add the flour, baking soda, and salt, and beat until smooth. Pour the batter into small skillet, cover with lid, and turn heat to medium-low. Cook until cake top is no longer wet and center is cooked through. Serve with your desired topping!

Tip: If you don’t have buttermilk place 1½ tsp lemon juice in the bottom of a liquid measuring cup. Fill to the ½ cup mark with 1% milk and let stand for 5-10 minutes.  

Beet Puree

Directions
Using the #1 cone finely grate an unpeeled beet into 1 Qt Sauce Pan. Turn heat to medium, cover and wait until vapo-valve clicks then reduce to low for 10 minutes. Transfer entire contents to blender and blend until smooth. Store in refrigerator or freeze for a later date.

Rosemary Garlic Potatoes

Suggested Piece: 3 Qt Sauce Pan

Ingredients
4 large potatoes, cubed
1 tbsp olive oil
Rosemary
Oregano
Garlic

Directions
Place cubed potatoes in bottom of 3 Qt Sauce Pan and drizzle with olive oil. Season to your liking with rosemary, oregano, and garlic.

Appetite Pleasin' Chili

Suggested Piece: 3 Qt Sauce Pan with Steamer Inset & 5 Qt Roaster

Yields: 6-8 servings

Ingredients
52 oz can Ranch Style Bean Appetite Pleasin’
2 cans stewed tomatoes
1 lb. ground turkey
½ onion (#2 cone)

Directions
Fill 3 Qt Sauce Pan with 1 inch of water, place Steamer Inset in pan. Season ground turkey to your liking, put in Steamer Inset, and cover with lid. Turn heat to medium-high and cook until no longer pink. Halve, chop, or blend stewed tomatoes (depending on how chunky you want it). Finally combine all ingredients in 5 Qt Roaster. On medium heat, cover and wait until vapo-valve clicks then eat! Like most chili, it’s always better the second day… if there’s any left!

Butter-Free Butter Chicken**

Suggested Piece: 7 Qt Roaster

Yields: 8 adult servings

Ingredients
20-26 boneless skinless chicken thighs (cut into quarters)                             
4-5 cloves garlic
1 large –or- 2 medium onions (#4 cone)
2 tbsp fenugreek leaves
1 (25 oz) tomato sauce
Approx 2 oz fresh ginger root (#1 cone)
1 small can of tomato paste
1 tbsp ground coriander
1 tbsp curry powder
3 tbsp garam masala
1 tsp ground turmeric
1 (16oz) nonfat plain yogurt
Chili flakes or powder to taste
Salt & Pepper to taste
Cilantro to garnish (optional)

Directions 
Preheat roaster to medium heat. Check for bead and roll. Add onions, ginger, chicken, and tomato paste. Stir occasionally allowing mixture to brown slightly. Add tomato sauce, nonfat yogurt, garlic and all other seasonings. Cover and wait until vapo-valve clicks then reduce to low. Cook for 30 minutes or as long as desired. It only gets better with time… next day is BEST! Serve over rice or quinoa.

**The original recipe had 1 entire stick of butter and a pint of heavy cream!!! Anyone we tested this with preferred the nonfat version in Saladmaster. Enjoy!

Jessica's Thumbprint Cookies

Suggested Piece: Saladmaster Cookie Sheets

Yields: 2 dozen cookies
 
Ingredients
½ cup ground almonds
1½ cup barley flour
½ cup pure maple syrup
½ cup canola oil
1 tsp pure vanilla extract
¼ teaspoon salt
½ cup strawberry, apricot, or any fruit jam
Nonstick cooking spray

Directions
Preheat oven to 350°F. Place the almonds, barely flour, maple syrup, canola oil, vanilla, and salt in a large bowl. Beat on low speed until well combined and then mix on high for 30 seconds until texture becomes fluffy. Coat 2 large baking sheets with nonstick spray. Drop 12 tablespoonfuls of dough, 1 inch apart, onto each baking sheet. Press the center of each cookie with your thumb. Fill each cookie with ½ teaspoonful of jam. Bake until the edges are lightly browned, 10 to 15 minutes. Repeat with the remaining dough. Transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.

Quinoa Salad

Suggested Piece: Saladmaster Cold Bowl

Ingredients
1 avocado   
2 Roma tomatoes
½ bunch cilantro (finely chopped)
1 cucumber (#3 cone)
2 cups cooked Quinoa
Juice of 1 lime
Sea salt to taste

Directions
Chop avocado and tomatoes in small cubes. Add cucumber, cilantro and quinoa. Juice lime and sprinkle with salt. Stir and chill before serving this refreshing and colorful salad

Quinoa

Directions
Place 2 cups of quinoa into the small skillet. Fill with water to ¾ of an inch above the seed level and turn to medium heat. When the vapo-valve clicks, reduce the heat to low and cook for 10 minutes or until all the water is absorbed.

Chips 'n' Salsa Cancer Project

Suggested Piece: Saladmaster Cold Bowl, Baking Sheets, & Pie Plate

Chips
Yields: 72 chips or 5 servings

Ingredients
6 to 8 tablespoons freshly squeezed lime juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
12 corn tortillas
1/4 teaspoon salt (optional)


Directions
Preheat the oven to 350 F. Combine the lime juice, chili powder, and cumin in a small pie plate or similar dish. Dip each tortilla into the lime mixture and place them in a stack on a cutting board. Using a chef's knife, cut through the stack, dividing the tortillas into 6 wedges. Arrange the tortillas in a single layer on a baking sheet and sprinkle with the optional salt. Bake for 10 to 15 minutes, or until the tortillas are crisp and just beginning to brown on the edges. Watch carefully, because they burn quickly. Remove from the oven and let cool. These chips are crispiest when eaten within 1 day. Stored in an air-tight bag or container, leftover Baked Tortilla Chips will keep for up to 1 week.

Salsa
Yields: 4 1/2 cups or 18 servings

Ingredients
1 cup frozen corn kernels
2 medium tomatoes, diced
1/2 cup diced green bell pepper
1/2 cup diced orange bell pepper
1/4 cup chopped onion
3 to 4 tablespoons rice vinegar or apple cider vinegar
10 fresh basil leaves, thinly sliced


Directions
Combine all of the ingredients in a large bowl and set aside for 15 to 20 minutes to allow the flavors to develop. Serve at room temperature. Stored in a covered container in the refrigerator, leftover Colorful Corn Salsa will keep for up to 3 days.

Note: For the best flavor, remove the desired portion of leftovers and allow it to come to room temperature before serving. If you are preparing this salsa in advance, wait to add the basil until 15 to 20 minutes before serving, as basil quickly oxidizes.