January Party Recpes
COLD BREW SIMPLE SYRUPS INGREDIENTS
VANILLA VARIATION ½ cup (125 mL) water ½ cup (125 mL) sugar 1 tsp (5 mL) vanilla extract
ALMOND VARIATION ½ cup (125 mL) water ½ cup (125 mL) sugar 1 tsp (5 mL) almond extract
MOCHA VARIATION* ½ cup (125 mL) water ½ cup (125 mL) sugar ¼ cup (50 mL) cocoa powder 1½ tbsp (22 mL) instant coffee or espresso powder ⅛ tsp (0.5 mL) salt *For the mocha variation, combine all the ingredients in a small saucepan and bring to a boil over medium heat. Stir frequently. Reduce the heat to low and heat until the sauce resembles a pourable syrup. Cool and transfer to a 2-cup (500-mL) Silicone Prep Bowl. DIRECTIONS 1. Pick a variation. Combine the water and sugar in a small saucepan over medium heat. Bring to a simmer until the sugar is dissolved, stirring frequently. 2. Remove from heat and add the extract. Yield: 6 servings of 2 tbsp (30 mL) Cook's Tips:
You can cover the syrups and store them in the refrigerator for up to 1 month. To make the vanilla and almond syrup in the microwave: Combine the water and sugar in a 2-cup (500-mL) Silicone Prep Bowl and microwave, uncovered, on HIGH for 2 minutes, or until the sugar is dissolved and the water begins to simmer. Add the extract. (Don’t make mocha syrup in the microwave.) For a sugar-free version of each syrup, use ½ cup (125 mL) of water and ¼ cup (50 mL) of sugar substitute baking blend to make ½ cup (125 mL) of syrup.
SIMPLE CLASSIC PANCAKES INGREDIENTS ¾ cup (175 mL) milk 2 pinches of salt 1 cup (250 mL) flour 4 tsp (20 mL) baking powder 8 tsp (40 mL) sugar 2 eggs
DIRECTIONS 1. Using the instructions on the side of the Pancake Shaker Bottle, add all the ingredients. Cover the bottle with the lid and shake for 30 seconds. 2. Pour the batter onto a greased Executive Nonstick Griddle. When the batter starts to bubble, turn the pancakes over and heat until both sides are lightly browned. Repeat with the remaining batter. Yield: 4 servings Nutrients per serving:
U.S. Nutrients per Serving (3 pancakes per serving): Calories 190, Total Fat 3.5 g, Cholesterol 95 mg, Sodium 370 mg, Carbohydrate 31 g, Fiber 1 g, Sugars 7 g, Protein 8 g
Cook's Tips:
You can cut this recipe in half. Use the measure markings on the Pancake Blender Bottle and shake for 20 seconds.
BERRY-PINE NUT CHICKEN SALAD
USING COOKED CHICKEN AND BAGGED LETTUCE SHAVES OFF A GREAT DEAL OF TIME FOR THIS COLORFUL SALAD. INGREDIENTS Dressing 3 tbsp (45 mL) red wine vinegar 2 tbsp (30 mL) seedless raspberry jam 1 tsp (5 mL) Dijon mustard 1/4 cup (50 mL) olive oil 1/8 tsp (0.5 mL) salt 1/8 tsp (0.5 mL) coarsely ground black pepper Salad 1/4 cup (50 mL) pine nuts 1 bag (5-6 oz/150-175 g) Boston lettuce salad blend (about 5 cups/125 L torn Boston lettuce) 1 cup (250 mL) blueberries 1 lb (500 g) cooked chicken breasts (about 4) 1/4 small red onion 8 oz (250 g) sugar snap peas (2 cups/500 mL)
DIRECTIONS 1. For dressing, combine vinegar, jam and mustard in Measure, Mix & Pour®; mix well. Add oil, salt and black pepper. Mix again and set aside. 2. For salad, place pine nuts into (8-in./20-cm) Sauté Pan; toast over medium heat 4-6 minutes or until fragrant and golden brown. Remove pine nuts from pan; cool completely. 3. Wash lettuce and berries using Salad & Berry Spinner. Thinly slice chicken and onion using Chef's Knife. Cut sugar snap peas in half on a bias. 4. To serve, layer lettuce, chicken, peas, blueberries and onion in a large serving bowl. Pour dressing over salad just before serving; toss gently to coat. Sprinkle with toasted pine nuts. Yield: 4 servings Nutrients per serving:
Calories 450, Total Fat 24 g, Saturated Fat 3.5 g, Cholesterol 95 mg, Carbohydrate 20 g, Protein 39 g, Sodium 200 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
1 fruit, 1 vegetable, 4 low-fat meat, 3 fat (1 carb)
Cook's Tips:
Using seedless raspberry jam in the vinaigrette adds concentrated raspberry flavor. If desired, use raspberry vinegar in place of the red wine vinegar for even greater impact.
Pine nuts can be toasted in the Small Bar Pan in the microwave oven for 2-3 minutes, stirring after each 30second interval.
This salad can be served in the outer bowl of the Salad & Berry Spinner for casual meals.
STOVETOP MAC & CHEESE Prep 5 min | Cook 25 min | Ready in 30 min THIS IS MAC & CHEESE WITH HOTDOGS AND PEAS FOR GROWNUPS. HOTDOGS ARE UPGRADED TO ANDOUILLE SAUSAGES AND PARMESAN CHEESE MAKES AN ENTRANCE. THE PEAS STAY. INGREDIENTS 4 qts. (4 L) water 2 tbsp (30 mL) salt 3 cups (750 mL) elbow macaroni 3 links andouille chicken sausage 3 tbsp (45 mL) canola oil 2 oz. (60 g) Parmesan cheese, finely grated (1 cup/250 mL), divided ½ cup (125 mL) panko breadcrumbs ¼ cup (60 mL) all-purpose flour 2 cups (500 mL) milk ½ cup (125 mL) heavy whipping cream 4 oz. (125 g) cream cheese, cubed 1 tsp (5 mL) Dijon Mustard Rub 8 oz. (250 g) cheddar cheese, coarsely grated (2 cups/500 mL) 2 cups (500 mL) frozen peas
DIRECTIONS 1. Add the salt and water to a large stockpot and bring to a boil. Place the oven rack 6–8" (15–20 cm) from the heat source. Preheat the broiler. 2. Add the pasta to the pot and cook, uncovered, for 1 minute less than the instructions on the box, stirring occasionally. Reserve ½ cup (125 mL) of the pasta water. 3. Preheat the 12" (30-cm) Cast Iron Skillet over medium heat for 5 minutes. Slice the sausage with the Quick Slice. Add the oil to the skillet, then cook the sausage for about 4–6 minutes or until browned, stirring occasionally. 4. Combine ¼ cup (60 mL) of the Parmesan with the breadcrumbs; set aside. 5. When the sausage is cooked, remove it from the skillet. Whisk the flour into the oil until there are no lumps and cook for 1–2 minutes. 6. Slowly whisk in the milk, cream, cream cheese, and rub. Bring the mixture to a simmer and let it cook until slightly thickened, about 3–5 minutes. Reduce the heat to medium-low. 7. Working in batches, whisk in the cheddar and Parmesan cheeses until they are fully melted. Add the reserved pasta water to thin out the sauce. 8. Return the sausage to the pan. Stir in the cooked pasta and peas. Top with the panko mixture and broil for about 1–2 minutes, or until the breadcrumbs are toasted (watch carefully, as they can burn quickly). Yield: 6 servings Nutrients per serving:
U.S. nutrients per serving: Calories 740, Total Fat 38 g, Saturated Fat 22 g, Cholesterol 145 mg, Sodium 830 mg, Carbohydrate 63 g, Fiber 0 g, Total Sugars 10 g (includes 0 g added sugars), Protein 34 g
Cook's Tips:
This cheese sauce can be made with the Deluxe Cooking Blender using the SAUCE setting. Cook the milk, cream, and rub during the first stage of the cycle and microwave the flour with the oil for 1½ minutes, stirring every 30 seconds to make a roux. Add the roux to the second stage of the cycle. When the timer is up, add the cheeses and pulse to combine.
GRILLED BBQ CHICKEN PIZZA Write A Review
PUSH THE SMOKY FLAVOR OF BARBECUE CHICKEN PIZZA TO THE LIMITS BY PUTTING IT ON THE GRILL. OUR BBQ PIZZA PAN HELPS MAKE IT EASY. INGREDIENTS 1 small red onion 2 garlic cloves, peeled 2 cups (500 mL) shredded cooked rotisserie chicken 1 cup (250 mL) barbecue sauce, divided 2 tsp (10 mL) finely chopped fresh oregano leaves 1/2 tsp (2 mL) coarsely ground black pepper Cornmeal for dusting 1 lb (450 g) frozen prepared pizza dough, thawed (see Cook's Tip) 6 oz (175 g) marbled cheddar cheese (see Cook's Tip), grated Additional fresh oregano leaves for garnish, optional
DIRECTIONS 1. Prepare grill for indirect cooking over medium-high heat. Slice onion crosswise using Simple Slicer on #3 setting. Separate onion slices into rings. Slice garlic using Garlic Slicer. Combine chicken, 1/2 cup (125 mL) of the sauce, oregano and black pepper in Small Batter Bowl; toss to coat. 2. Generously sprinkle Pastry Mat with cornmeal; place dough onto center of mat. Using Baker’s Roller®, roll to a 12-in. (30-cm) circle. Place dough onto BBQ Pizza Pan, gently stretching to cover bottom. 3. Spread remaining 1/2 cup (125 mL) sauce evenly over crust to within 1/2 in. (1 cm) of edge. Top with chicken mixture, garlic and onion; sprinkle with cheese. 4. Place pizza pan on grid of grill. Grill, covered, 18-22 minutes or until crust is deep golden brown, carefully rotating pan occasionally using Silicone Oven Mitt. Remove pizza pan from grill. Sprinkle pizza evenly with additional oregano, if desired. Remove pizza from pan; cut pizza into 12 slices. Yield: 6 servings of 2 slices Nutrients per serving:
Calories 430, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 65 mg, Sodium 730 mg, Carbohydrate 50 g, Fiber 1 g, Protein 24 g
U.S. Diabetic exchanges per serving:
2 starch, 1 fruit, 1 vegetable, 1 medium-fat meat (3 carb)
Cook's Tips:
Regular barbecue sauce can be substituted for the Beer Barbecue Sauce, if desired. Marbled cheddar cheese is a block of white and yellow cheddar cheeses. Cheddar and Monterey Jack cheese blend can be substituted for the marbled cheddar, if desired. For easier rolling, let pizza dough stand at room temperature for 20 minutes before rolling it out.
PRESSURE COOKER JAMBALAYA Prep 10 min | Cook 30 min | Ready in 40 min SPICY, ONE-POT MEAL THAT SATISFIES! BRING A LITTLE BIT OF NEW ORLEANS INTO YOUR KITCHEN. INGREDIENTS 4 precooked sausage links 1 lb. (450 g) boneless, skinless chicken breasts 1 small onion 1 red bell pepper 3 celery stalks 3 garlic cloves 1 tbsp (15 mL) Cajun seasoning 1 tbsp (15 mL) canola oil 2 cups (500 mL) low-sodium chicken broth 1 can (14.5 oz./411 g) fire-roasted diced tomatoes 1½ cups (375 mL) long-grain white rice 1 tsp (2 mL) hot sauce (optional) Fresh parsley leaves (optional)
DIRECTIONS 1. Slice the chicken sausage with the Quick Slice and dice the chicken breast into bite-sized pieces. 2. Cut the onion into chunks and coarsely chop in the Manual Food Processor. Transfer the onions to a medium mixing bowl. 3. Cut the top off the bell pepper and remove the seeds and veins with the Scoop Loop®. Cut the pepper into chunks and coarsely chop in the Manual Food processor. Transfer the pepper to the bowl. 4. Dice the celery and press the garlic with the Garlic Press; add to the bowl. Add the Cajun seasoning and stir to coat the vegetables. 5. Set the Quick Cooker to SEAR and press START. Add the oil and heat for 3 minutes. Add the sausage and cook for 3–4 minutes until lightly browned. Remove the sausage from the inner pot.* 6. Add the vegetables and cook for 3–4 minutes. Press CANCEL. 7. Add the sausage, chicken, and remaining ingredients (except the parsley) to the inner pot and lock the lid. Select the WHITE RICE setting and press START. 8. When the timer is up, let the pressure release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Serve garnished with parsley. Yield: 8 servings Nutrients per serving:
U.S. nutrients per serving: Calories 300, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 85 mg, Sodium 750 mg, Carbohydrate 35 g, Fiber 1 g, Sugars 4 g, Protein 23 g
Cook's Tips:
Safety Tip: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.
STRAWBERRY FROZEN YOGURT BARS
Prep 5 min | Cook 60 min | Ready in 65 min THESE YOGURT BARS MAKE A FRESH AND HEALTHY BREAKFAST. INGREDIENTS 3–4 fresh strawberries (about 2 oz./60 g) 2¼ cups (560 mL) Greek yogurt 1–2 tsp (5–10 mL) honey or agave nectar
DIRECTIONS 1. Place the strawberries in the Manual Food Processor and process until finely chopped. 2. Carefully remove the blade. Add the yogurt and honey; mix to combine. 3. Use the Small Scoop to transfer the mixture into wells of the Snack Bar Maker and press down with the Mini Nylon Serving Spatula. 4. Cover and chill in the freezer for 1 hour or overnight. Remove the bars from the tray and then return them to the freezer to store. Yield: 12 servings Nutrients per serving:
U.S. nutrients per serving: Calories 35, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 5 mg, Sodium 15 mg, Carbohydrate 3 g, Fiber 0 g, Sugars 3 g, Protein 4 g