Comfort Foods made Better, from Pam Crisanti, your PChef Lady-484-401-7209

Comfort Foods Made Better Recipes

M O N DAY

Vegan Black Bean Soup → SERVES

8

Prep Time: 10 mins Total Time: 35 mins

Soup 1 tbsp (15 mL) vegetable oil 1 red bell pepper, seeded and cut into chunks 1 small yellow onion, cut into chunks 1 jalapeño, seeded and quartered 2 garlic cloves, peeled 2 cups (500 mL) low-sodium vegetable broth 4 cans (15 oz./425 g each) black beans, undrained, divided (see cook’s tip) ¼ tsp (1 mL) cumin 1 bay leaf Tomato Salsa 3 plum tomatoes, quartered ¼ cup (60 mL) cilantro, loosely packed ¼ tsp (1 mL) salt 1 lime

Optional: Sliced avocado

1. Heat the oil in the Enameled Cast Iron Dutch Oven over medium heat for 2–3 minutes. Add the vegetables and garlic to the pot; cook until softened and slightly browned, 4–6 minutes.

2. Add the broth, 3 cans of undrained beans, cumin, and bay leaf. Bring to a boil, covered, over high heat. Reduce the heat and simmer, uncovered, stirring occasionally until thickened, 12–15 minutes.

3. Meanwhile, coarsely chop the salsa ingredients using the Flex+ Food Processor attachment fitted with the multiuse blade.

4. Remove the soup from the heat and discard the bay leaf. Puree with the Immersion Blender attachment on high until smooth, about 1 minute.

5. Add the remaining can of beans and stir to combine. Serve the soup with tomato salsa and sliced avocado, if you’d like.

Cook’s Tip: Adding the liquid from the canned beans gives this soup body and deepens the flavor.

Meal-Planning Tip: Make extra salsa to use as topping for eggs and stuffed peppers. It also makes a fresh snack!

T U E S DAY

Hidden Veggie Marinara Pasta → SERVES

8

Prep Time: 5 mins

Total Time: 25 mins

Pasta 1 lb. (450 g) penne pasta 2½ cups (625 mL) water 2 oz. (60 g) mozzarella cheese 2 oz. (60 g) fresh Parmesan cheese Sauce ¼ cup (60 mL) water 1 tbsp (15 mL) Italian Seasoning Mix 1 tsp (5 mL) salt 4 garlic cloves, peeled 1 cup (250 mL) carrots peeled, cut into chunks (about 2 medium carrots) 1 small zucchini, cut into chunks Add-Ins 1 can (28 oz./750 g) diced tomatoes, undrained

1. Combine the pasta and water in the Rockcrok® Dutch Oven. Cover and microwave for 11–13 minutes, or until the pasta is tender, stirring halfway through cooking.

2. Meanwhile, for the sauce, add the ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the Heated Puree setting; press the wheel to start.

3. When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the tomatoes. Replace the cap and blend on speed 2 of the Custom Blend setting for 30 seconds.* 4. Place the oven rack 6-8” (15-20 cm) from the heat source. Preheat the broiler.

5. Grate the mozzarella and the Parmesan cheese.

6. Pour the sauce over the cooked and drained pasta; stir to combine.** Top the pasta with the grated cheese and broil for 3–4 minutes, or until the cheese is bubbly and slightly browned.

Cook’s Tips: For a thicker sauce, drain the tomatoes before adding them to the puree.

You can add grilled chicken to this recipe. Grill 1 lb. (450 g) of chicken tenderloins on the Nonstick Double Burner Grill over medium heat for 3–4 minutes per side. Then, thinly slice the chicken and stir it into the pasta.

Instead of carrots and zucchini, you can use 2 cups of any vegetables you have on hand.

Make a pasta bar featuring your favorite stir-ins like zucchini, cherry tomatoes, black pitted olives, basil, artichoke hearts, feta cheese or whatever else you like.

Safety Tips: * The pitcher will be hot during and after cooking. Do not touch the hot glass. ** Use the pitcher handle and helper handle to tilt and lift the pitcher up from the base.

Remove the lid away from your body and use the pitcher handle to pour the food.

Please note: The Large Serving Bowl shown in the image above is not broiler-safe.

W E D N E S DAY

Creamy Chicken and Asparagus → SERVES

4

Prep Time: 8 mins

Total Time: 28 mins

1. H eat 1 tbsp (15 mL) of the oil in the Rockcrok® Everyday Pan over medium heat for 5 minutes.

2. Season the chicken with the paprika and ½ tsp (2 mL) of the salt.

1 tbsp (15 mL), plus 1 tsp (5 mL) vegetable oil, divided

3. C ook the chicken until lightly browned, 2–3 minutes per side; set aside (the chicken will not be fully cooked).

4 boneless, skinless chicken breasts (8 oz./250 g each)

4. M eanwhile, finely chop the shallot and garlic in the Manual Food Processor. Add the shallot, garlic, and remaining oil to the pan and cook until the shallot and garlic are translucent, 1–2 minutes.

1

tsp (5 mL) smoked paprika

½ tsp plus ¼ tsp (3 mL) salt, divided 1 shallot

5. A dd the broth, cream cheese, and remaining salt. Cook for 2 minutes, stirring continuously to melt the cheese; remove from the heat

2

garlic cloves, peeled

6. Nestle the chicken into the sauce. Top with the asparagus and lemon slices.

½

cup (125 mL) chicken broth

7. M icrowave, covered, until the chicken reaches 165°F (74°C), 8–10 minutes. Stir the sauce to combine the mixture before serving. Serve over rice, if you’d like.

8 oz. (250 g) reduced-fat cream cheese (Neufchâtel), softened 8 oz. (250 g) asparagus, trimmed and cut into 1" (2.5-cm) pieces ½

lemon, sliced Optional: Rice for serving

Cook’s Tip: In grocery stores, each bunch of asparagus is usually about 1 lb. (450 g). If you don’t have a scale, just use half of a bunch.

T H U R S DAY

Grilled Tex-Mex Stuffed Peppers → SERVES

Prep Time: 5

8 Total Time: 35

4 large green bell pepper, (see cook’s tip) 2-3 jalapeño peppers 6 oz. (175 g) reduced-fat cheddar cheese (1½ cups/375 mL grated), divided 2 cans (15 oz. or 398 mL each) no-saltadded black beans, drained and rinsed

1. Heat the Double Burner Grill over medium heat for 3–5 minutes (or use the Deluxe Electric Grill & Griddle). Cut off the tops of the bell peppers, then remove the seeds and veins with the Scoop Loop™. Cut the bell peppers in half lengthwise.

2. S pray the pan with oil using the Kitchen Spritzer. Place the bell pepper halves, cut-side down, in the pan and grill for 5–7 minutes. Turn the peppers over and cook for an additional 10–15 minutes, or until the bottoms are charred.

3. M eanwhile, remove the stems from the jalapeños and cut them in half lengthwise.

Carefully remove the seeds and veins. Cut them into chunks, then finely chop with the Food Chopper. Place the chopped peppers in a microwave-safe medium bowl.

1 cup (250 mL) frozen corn

4. G rate the cheese. Add 1 cup (250 mL) of the cheese, beans, corn, salsa, and rub to the bowl and mix to combine.

½ cup (125 mL) all-natural salsa, plus additional for serving

5. M icrowave, uncovered, on HIGH for 5–7 minutes, or until the mixture is heated through, mixing well halfway through cooking. Remove from the microwave and mix well.

2 tbsp (30 mL) Tex-Mex Rub

6. T urn off the heat under the pan. Divide the bean mixture evenly among the peppers.

Sprinkle with the remaining cheese. Let them stand for 5 minutes, or until the cheese begins to melt. Serve with additional salsa.

Cook’s Tip: Large, uniform, plump bell peppers work best in this recipe because they’ll hold the filling and cook evenly.

Meal-Planning Tip: Use the leftover salsa from the Vegan Black Bean Soup you made earlier in the week to top the peppers.

F R I DAY

Crispy Air Fryer Cod → SERVES

4

Prep Time: 15 mins Total Time: 25 mins

Fish 4 f resh cod fillets, 1" (2.5 cm) thick, (4–5 oz./125–150 g each)

Oil for spraying

¼

cup (60 mL) mayonnaise

2

tbsp (30 mL) butter, melted

½

cup (125 mL) panko breadcrumbs

½

tsp (2 mL) Garlic & Herb Rub

¼

tsp (1 mL) salt

1⁄8

tsp (0.5 mL) black pepper

Roasted Vegetables 1

ear corn, husk removed

8 o z. (225 g) asparagus (½ bunch), trimmed and sliced into 1–2" (2.5–5-cm) pieces 1

tsp (5 mL) olive oil

1⁄8

tsp (0.5 mL) salt

Herbed Lemon Vinaigrette 1

small lemon

2

tbsp (30 mL) olive oil

1

tsp (5 mL) Dijon mustard

1

tsp (5 mL) honey

1

tbsp (15 mL) chopped chives

1⁄8

tsp (0.5 mL) salt

1. P at the cod fillets dry using a paper towel. Spray one cooking tray for the Deluxe Air Fryer with oil. Place the fillets on the cooking tray and brush each fillet with the mayonnaise using the Chef’s Silicone Basting Brush.

2. M ix the melted butter, panko, rub, salt, and pepper in a small bowl. Evenly divide the panko mixture onto the cod fillets, pressing firmly to adhere.

3. For the roasted vegetables, remove the kernels from the cob with the Kernel Cutter. Add the corn, asparagus, olive oil, and salt to a medium bowl and stir to combine. Transfer vegetable mixture to the other cooking tray.

4. P lace the tray with the cod on the top rack and the tray with the vegetables on the bottom rack. Turn the wheel to select the setting; press the wheel to select. Turn the wheel to adjust the time to 9 minutes; press the wheel to start . Cook until the internal temperature reaches 140°F (60°C), adding more time if needed.

5. F or the vinaigrette, use the Citrus Press to juice the lemon into a small bowl. Add the remaining vinaigrette ingredients and whisk to combine.

6. To serve, place the roasted vegetables on a serving platter. Spoon 1–2 tbsp (15–30 mL) of the vinaigrette on top of the vegetables. Carefully place the cod fillets on top of the vegetables and serve with remaining vinaigrette.

Grocery List By Recipe Vegan Black Bean Soup

Hidden Veggie Marinara Pasta

Produce

For Pasta

Avocados (optional)

Dairy

¼

cup (60 mL) cilantro (for salsa)

2

oz. (60 g) mozzarella cheese

1 jalapeño

2

oz. (60 g) fresh Parmesan cheese

1

lime (for salsa)

Grains

1

small yellow onion

1

1

red bell pepper

For Sauce

2

garlic cloves

Produce

3

plum tomatoes (for salsa)

1 small zucchini

lb. (450 g) penne pasta

Meat/Protein

2

4

Pantry & Staples

cans (15 oz./425 g each) black beans

medium carrots

Pantry & Staples

1 can (28 oz./750 g) diced tomatoes

2 cups (500 mL) low-sodium vegetable broth

4

Salt

Bay leaf

garlic cloves

Cumin

Pampered Chef Seasoning

Salt

1 tbsp (15 mL) Italian Seasoning Mix

Vegetable oil

Grocery List By Recipe Creamy Chicken and Asparagus

Grilled Tex-Mex Stuffed Peppers

Produce

Produce

1 lemon

2–3 jalapeño peppers

1 shallot

4

2

garlic cloves

Meat/Protein

8

oz. (250 g) asparagus (½ bunch)

2

large green bell peppers cans (15 oz or 398 mL each) black beans

Meat/Protein

Dairy

4 boneless, skinless chicken breasts (8 oz./250 g each)

6 oz. (175 g) reduced-fat cheddar cheese

Dairy 8 oz. (250 g) reduced–fat cream cheese (Neufchâtel), softened Grains 1 lb. (450 g) penne pasta Pantry & Staples ½ cup (125 mL) chicken broth Salt Smoked paprika Rice (optional)

Frozen 1

cup (250 mL) frozen corn

Pantry & Staples 2

tbsp (30 mL) Tex-Mex Rub

Grocery List By Recipe Crispy Air Fryer Cod For Fish

For Herbed Lemon Vinaigrette

Meat/Protein

Produce

4

1

small lemon

1

tbsp (15 mL) chopped chives

fresh cod fillets, 1" (2.5 cm) thick

Dairy 2

tbsp (30 mL) butter

Grains ½

Pantry & Staples

cup (125 mL) panko breadcrumbs

Dijon mustard

Honey

Pantry & Staples

¼

cup (60 mL) mayonnaise

Salt

Oil for spraying

Pepper Salt Pampered Chef Seasoning Garlic & Herb Rub For Roasted Vegetables Produce 1 ear corn 8

oz. (225 g) asparagus (½ bunch)

Pantry & Staples Olive oil Salt

Olive oil

Compiled Grocery List Produce

Dairy

¼

cup (60 mL) cilantro

2

oz. (60 g) mozzarella cheese

Italian Seasoning Mix

1

lb. (450 g) asparagus (about 1 bunch)

2

oz. (60 g) fresh Parmesan cheese

Garlic & Herb Rub

1

lime (for salsa)

6

oz. (175 g) reduced-fat cheddar cheese

Tex-Mex Rub

1

red bell pepper

8 oz. (250 g) reduced–fat cream cheese (Neufchâtel), softened

1 shallot 1

small yellow onion

1

small zucchini

2 lemons 2

medium carrots

3 ears of fresh corn or 2 bags (12 oz./350 g each) of frozen corn

Pampered Chef Seasonings

Butter Grains 2

lb. (1 kg) penne pasta

Panko breadcrumbs

Rice (optional)

Pantry & Staples

3–4 jalapeño peppers

1

can (28 oz./750 g) diced tomatoes

3

plum tomatoes

1

garlic bulb

4

large green bell peppers

Chicken broth

8

oz. (225 g) asparagus (½ bunch)

Dijon mustard

Avocados (optional)

Honey

Chives

Meat/Protein

Mayonnaise

4 boneless, skinless chicken breasts (8 oz./250 g each)

Olive oil

Vegetable oil

4

fresh cod fillets, 1" (2.5 cm) thick

6

cans (15 oz./425 g each) black beans

Low-sodium vegetable broth

Seasoning & Spices

Bay leaf

Cumin Salt

Smoked paprika

Pepper