Pampered Cooking

INGREDIENTS

2 tbsp (30 mL) olive oil, divided

4 slices Italian-style bread

8 oz. (250 g) cremini mushrooms, sliced

½ medium red onion, coarsely chopped

½ tsp (2 mL) salt, divided

½ cup (125 mL) part-skim ricotta cheese

2 tbsp (30 mL) chopped chives, plus more for topping

1   garlic clove, pressed

1 oz. (30 g) Asiago cheese, shaved

DIRECTIONS

Set the Deluxe Electric Grill & Griddle to 'GRILL' for 10 minutes.

Use 1 tbsp (15 mL) of oil to brush all sides of the bread slices. When preheated, cook in the Closed position until the bread is toasted and grill marks appear, 1–2 minutes; remove.

Place the mushrooms and onion in a large bowl. Add the remaining oil and ¼ tsp (1 mL) of salt; toss to combine.

Add the vegetables to the grill; cook in the Closed position until browned, 4–5 minutes.

Combine the ricotta mixture with the chives, garlic, and remaining ¼ tsp (1 mL) of salt in a small bowl.

Spread the ricotta on the bread, then top with the vegetables.

Top with the Asiago cheese and place back on the grill. Cook in the Top Melt position until the cheese melts, 1–2 minutes. Top with additional chives, if you’d like.

Yield:

4  servings

Nutrients per serving:

INGREDIENTS

Rosemary Garlic Butter

3 tbsp (45 mL) butter, softened

2 tsp (10 mL) finely chopped fresh rosemary

1   garlic clove, pressed

Steak and Asparagus

2   boneless New York strip steaks, 1–1½" (2.5–4-cm) thick (8–10 oz./250–283 g each)

1¼ tsp (6 mL) salt, divided

½ tsp (2 mL) black pepper

Oil for brushing

1 bunch asparagus, trimmed

½ small lemon

DIRECTIONS

For the butter, combine all the ingredients in a small bowl; set aside.

Press 'PROBE'. Set the Deluxe Electric Grill & Griddle plates to 400°F (200°C) and set your desired doneness.

When preheated, season both sides of the steaks with 1 tsp (5 mL) of salt (see cook’s tips) and the pepper. Insert the probe into thickest part of one steak. Brush the grill plates with oil and place the steaks on grill; cook in the Closed position.

When done, transfer to a cutting board and top with about ¾ of the butter mixture. Let stand for at least 5 minutes.

Meanwhile, set the Deluxe Electric Grill & Griddle to 'GRILL' for 3 minutes.

When preheated, add the asparagus in a single layer; season with the remaining salt. Close the lid and cook until crisp-tender, 2–3 minutes. Spread the remaining butter mixture over the asparagus and squeeze with lemon.

Cut the steak into thick slices and serve with the asparagus.

Yield:

4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 360, Total Fat 26 g, Saturated Fat 12 g, Cholesterol 115 mg, Sodium 720 mg, Carbohydrate 5 g, Fiber 2 g, Sugars 2 g (includes 0 g added sugars), Protein 26 g

Cook's Tips:

When should you salt your steak? Salt needs an hour or more to penetrate the steak, so you can salt up to a day before cooking. If you don’t have at least an hour before cooking, it’s best to season right before cooking.

The secret to a juicy steak is letting it rest after cooking. This allows the juices to redistribute making it even more moist and tender. When resting the steak after cooking, it’s best to set the internal temperature 5°F (2°C) below your target temperature since the meat will continue to cook as it rests.

THE SILKY, PALE GREEN LEAVES OF BOSTON LETTUCE PAIR BEAUTIFULLY WITH SUMMER FRUIT AND THE SUBTLE CARAMEL FLAVOR OF THE DRESSING.

INGREDIENTS

Dressing

1/2 cup (125 mL) white balsamic vinegar

2 tbsp (30 mL) sugar

1/4 cup (50 mL) heavy whipping cream

Salad

Almond Clusters (optional, see Cook's Tip)

1 small head Boston or bibb lettuce

1 cup (250 mL) strawberries, hulled and halved

1 cup (250 mL) blackberries or blueberries

2   kiwi, peeled and cut into wedges

DIRECTIONS

For dressing, whisk vinegar and sugar in (1.5-qt./1.5 L) Saucepan using Silicone Sauce Whisk. Bring to a boil; reduce heat to medium and cook 6-8 minutes or until mixture is reduced by half (1/4 cup/50 mL). Slowly whisk in cream; cook without stirring 2 minutes. Remove from heat; cool. Cover; refrigerate until ready to serve

If desired, prepare Almond Clusters and set aside. For salad, discard any bruised outer leaves from head of lettuce. Gently wash lettuce and berries in separate colanders of Salad & Berry Spinner; spin dry. (Keep the small lettuce leaves whole and tear larger outer leaves, if necessary.) For each serving, place lettuce into serving bowl. Arrange strawberries, blackberries and kiwi over lettuce. Drizzle with about 1 tbsp (15 mL) dressing; serve with Almond Clusters, if desired. (Cover and refrigerate any remaining dressing for another use.)

Yield:

4  servings of 1 cup/250 mL salad

4  servings of 1 tbsp/15 mL dressing

Nutrients per serving:

Calories 120, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 23 g, Protein 2 g, Sodium 5 mg, Fiber 3 g

U.S. Diabetic exchanges per serving:

1 1/2 fruit, 1/2 vegetable, 1/2 fat (1 1/2 carb)

Cook's Tips:

The term "reduce" means to boil down to reduce the volume of a mixture.  For the dressing, the vinegar and sugar mixture is boiled until it is reduced by about half the original amount.  The whipping cream thickens the dressing, adding a silky texture and slight caramel flavor when heated further.

INGREDIENTS

Soup

1½ lbs. (700 g) yellow squash (about 2–3), chunked

1½ cups (375 mL) fresh corn kernels (2–3 ears)

1½ cups (375 mL) vegetable stock

1   green onion, white part only

2   garlic cloves, peeled

1 tsp (5 mL) salt

½ tsp (2 mL) coriander

Add–In

¼ cup (60 mL) heavy cream

To serve

1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL)

1   green onion, green part only, thinly sliced

Fresh–cracked black pepper

DIRECTIONS

Add the ingredients for the soup, except the add-in, to the Deluxe Cooking Blender and cook on "SOUP".

When complete, pulse in the add-in.

Serve with Parmesan, green onion, and pepper.

Yield:

6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 130, Total Fat 7 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 580 mg, Carbohydrate 12 g, Fiber 1 g, Sugars 3 g (includes 0 g added sugar), Protein 6 g

Cook's Tips:

INGREDIENTS

Salad

1 pkg (8 oz/227 g) fresh baby spinach

1/2 cup (125 mL) red seedless grapes

1/2 cup (125 mL) fresh strawberries, stems removed

1 large kiwi, peeled, cut in half lengthwise

1/2 cup (125 mL) pecan halves, toasted

Dressing

1/2 cup (125 mL) vegetable oil

1/3 cup (75 mL) raspberry vinegar

1 tbsp (15 mL) seedless raspberry jam

1 tbsp (15 mL) sugar

1/4 tsp (1 mL) salt

DIRECTIONS

Place spinach in a large serving bowl.

Cut grapes with Quick Slice; tip slicer over salad greens. Repeat with strawberries and kiwi. Top with pecans.

For dressing, combine all ingredients in Measure, Mix & Pour®. Mix until well blended.  Drizzle ¼ cup (50 mL) dressing over salad; toss lightly just before serving.

Yield:

8  servings of 1 cup/250 mL

Nutrients per serving:Calories 60 , Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 8 g, Fiber 2 g, Protein 1 gCook's Tips:

INGREDIENTS

1–2   strawberries

1 tbsp (15 mL) blueberries

⅓ cup (75 mL) lemonade (see Cook's Tip)

DIRECTIONS

Thinly slice the strawberries with the Egg Slicer Plus®.

Place 2 blueberries and 2 slices of strawberries against the walls of each well of the Quicksicle Maker.

Pour the lemonade into the wells and freeze until set.

Yield:

3  servings

Cook's Tips:

Want an adult version of this cold treat? Replace the lemonade with about ⅓ cup (75 mL) of Moscato wine. The wine makes the popsicles less firm compared to the lemonade version, so it's best to enjoy them right away.

To make more Quicksicles, increase the amount of your ingredients to:

•  3–4 strawberries

•  3 tbsp blueberries

•  1 cup (250 mL) lemonade or Moscato wine

INGREDIENTS

8   whole frozen strawberries

2   ripened, frozen bananas, cut into 1" (2.5-cm) chunks

⅓ cup (75 mL) alternative milk

DIRECTIONS

Add all the ingredients to the Deluxe Cooking Blender in the order listed.

Replace and lock the lid. Press the wheel to start the CUSTOM BLEND setting and blend on speed 3 for 1 minute. Use the tamper to push the fruit down the sides of the pitcher and back into the blades.

Yield:

4–6  servings

Nutrients per serving:

INGREDIENTS

1 pkg (12 oz./350 g) semi-sweet chocolate morsels

34 large marshmallows

Assorted dippers: graham crackers, cookies, pretzels, fruit, etc.

DIRECTIONS

Preheat oven to 450°F (230°C).

Serve immediately with dippers.

Divide the chocolate chips between two 5.5" (14-cm) Cast Iron Skillets (1 cup/250 mL of chips in each). Bake for 3–5 minutes. Remove from the oven and stir to ensure chips are fully melted.

Arrange 15–20 marshmallows on top of the melted chocolate in each skillet. Bake 4–6 minutes or until marshmallows are evenly browned.

Yield:

6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 340, Total Fat 16 g, Saturated Fat 10 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 55 g, Fiber 0 g, Total Sugars 43 g, Added Sugars 43 g, Protein 3 g

Cook's Tips:

THIS REFRESHING SMOOTHIE TASTES GREAT FOR BREAKFAST OR FOR A MID-AFTERNOON PICK-ME-UP.

INGREDIENTS

BLENDER VERSION

Makes about 1½–2 cups (375–500mL)SMOOTHIE CUP VERSION

Average Yield: 1½ cups (374 mL)

½ cup (125 mL) orange juice

½ cucumber, sliced (about 1 cup/250 mL)

1 cup (250 mL) diced melon

½ green apple, quartered

½ cup (125 mL) ice

½ cup (125 mL) ice

¼ of a green apple, diced

¼ cucumer, sliced (about ½ cup/125 mL)

½ cup (125 mL) diced melon

¼ cup (60 mL) orange juice

• Add all the ingredients, in the order listed, to the Deluxe Cooking Blender.

• Replace and lock the lid. Turn the wheel to select the SMOOTHIE setting; press the wheel to start.

• Attached the adapter to the base of the Deluxe Cooking Blender. Fill the smoothie cup with the ingredients, in the order listed; do not fill past the max fill line. When the sleeve is on the cup, make sure it's dry and secure.

• Screw blade lid clockwise onto the cup to secure. Turn the cup upside down and align the cup notches with the adapter slots; turn counterclockwise and secure.

• Turn the wheel to select the SMOOTHIE setting; press the wheel to start.

DIRECTIONS

Garnish as desired and enjoy!

Yield:

1  servings

Nutrients per serving:

INGREDIENTS

1 cup (250 mL) white rum

½ cup (125 mL) sugar

½ cup (125 mL) fresh squeezed lime juice

2 cups (500 mL) strawberries, hulled (approx. 6–8)

5 cups (1.25 L) ice

DIRECTIONS

Replace and lock the lid. Press the wheel to start blending on the CUSTOM BLEND setting increasing to speed 9 for 20 seconds, or until the ice is broken down.

Add the sugar to the Deluxe Cooking Blender first and blend on the CUSTOM BLEND setting increasing the speed up to speed 9. Then, add the remaining ingredients to the pitcher.

Yield:

6  servings

Nutrients per serving:

U.S. nutrients per serving (1 cup): Calories 170, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 22 g, Fiber 1 g, Sugars 19 g, Protein 0 g

Cook's Tips:

INGREDIENTS

VARIATIONSSOUTHWESTBROCCOLI-CHEDDAR

Eggs and seasonings

3 eggs

1 tsp (5 mL) Southwestern Seasoning Mix

3 eggs

1 tsp (5 mL) Italian Seasoning Mix

Cheese3 oz (90 g) reduced-fat sharp cheddar cheese (⅔ cup/150 mL grated)3 oz (90 g) reduced-fat sharp cheddar cheese (⅔ cup/150 mL grated)

Filling

1 link (3 oz/90 g) fully cooked jalapeño chicken sausage

2 tbsp (30 mL) canned diced green chilies

1 link (3 oz/90 g) fully cooked apple & Gouda chicken sausage

1 cup (250 mL) fresh broccoli florets

Mix-ins¼ cup (50 mL) reduced-sodium black beans, drained and rinsedNone

Tortillas

Oil for spraying pan and tortillas

14 fajita-sized (6"–8"/16–20 cm) flour tortillas

Oil for spraying pan and tortillas

14 fajita-sized (6"–8"/16–20 cm) flour tortillas

Optional toppingsChopped cilantro, fresh lime, shredded cheese, sour cream, salsa, or guacamoleChopped parsley or shredded cheese

DIRECTIONS

Choose a variation. Preheat the oven to 400°F (200°C). Spray the Large Bar Pan with oil using the Kitchen Spritzer.

Crack the eggs into the Ceramic Egg Cooker. Add the seasoning mix. Cover and shake to combine. Microwave, covered, on HIGH for 1 minute and 10 seconds and stir. If the eggs are still runny, continue to microwave for 20-second intervals, stirring after each interval, until the eggs are cooked through.

Grate the cheese with the Microplane® Adjustable Coarse Grater over the Classic Batter Bowl.

Cut the chicken sausage into three pieces. Place the sausage pieces in the Manual Food Processor and process until finely chopped. Add the remaining filling ingredients and cooked eggs and process until finely chopped. Carefully remove the blade and transfer the mixture to the batter bowl. Add the mix-ins.

Wrap the tortillas in a damp paper towel and microwave for 30 seconds, or until warmed.

To create the roll-ups, arrange the tortillas on a large cutting board or a Pastry Mat. Use the Small Scoop to place two scoops of filling along the bottom of the tortilla. Tightly roll the tortilla around the filling. Repeat with remaining tortillas and filling.

Place the roll-ups, seam-side down, on the pan and spray the tops with oil. Bake for 8–10 minutes, or until the edges are light golden brown. Serve with optional toppings.

Yield:

14  servings of 1 roll-up

Nutrients per serving:

U.S. Nutrients per serving (1 Southwest Taco Roll-Up): Calories 140, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Sodium 280 mg, Carbohydrate 16 g, Fiber 0 g, Sugars 0 g, Protein 6 g U.S. Nutrients per serving (1 Broccoli-Cheddar Taco Roll-Up): Calories 130, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 13 g, Fiber 1 g, Sugars 1 g, Protein 6 g

Cook's Tips:

INGREDIENTS

¾ cup (175 mL) milk of your choice

¼ cup (60 mL) shredded unsweetened coconut

1 tbsp (15 mL) flaxseed meal

2 cups (500 mL) fresh baby spinach leaves, loosely packed

1 cup (250 mL) frozen mango chunks

½ cup (125 mL) frozen pineapple chunks

Optional toppings: coconut, flaxseed meal, sliced strawberries, sliced kiwi

DIRECTIONS

Add all the ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SMOOTHIE setting; press the wheel to start.

Top the smoothie bowl with the toppings of your choice.

Yield:

1  servings

Nutrients per serving:

INGREDIENTS

2 tablespoons butter or margarine

2 1/2 cups frozen Southern-style hash brown potatoes

8 ounces deli ham, cut 1/2 inch thick

3 green onions with tops

1 jar (8 ounces) processed cheese sauce

6 eggs

1/3 cup milk

DIRECTIONS

Preheat oven to 350°F. Place butter in Small Micro-Cooker®. Microwave on HIGH 1 minute or until melted; pour butter into Deep Dish Baker.

Place potatoes in bottom of Baker. On Cutting Board, cut ham into 1/2-inch cubes using Crinkle Cutter to get 1 1/2 cups. Cut root end off green onions and thinly slice with Quikut Paring Knife. Sprinkle ham and onions evenly over potatoes.

Spoon process cheese sauce into Classic Batter Bowl. Using Stainless Whisk, add eggs, 2 at a time, whisking until smooth. Gradually whisk in milk until well blended.

Bake 35 minutes or until set. Using Oven Mitts, remove to Hot Pad/Trivet. Let stand 5 minutes. Cut into wedges and serve using Slice 'N Serve®.

Yield:

8  servings

Nutrients per serving:

INGREDIENTS

1/2 medium apple

1/4 cup (50 mL) sliced almonds

1/4 cup (50 mL) sweetened dried cranberries

1 tbsp (15 mL) packed brown sugar

1/4 tsp (1 mL) cinnamon

1 tbsp (15 mL) butter or margarine, melted

1 4-in. (10-cm) round (8 oz/250 g) Brie or Camembert cheese with rind, room temperature

Apple wedges or assorted crackers (optional)

DIRECTIONS

Preheat oven to 350°F (180°C). Chop apple with Food Chopper. Combine apple, almonds, cranberries, sugar and cinnamon in Small Batter Bowl; mix gently. Stir in butter just until ingredients are moistened.

Cut Brie in half horizontally using Utility Knife. Place one half of Brie, rind side down, on Toaster Oven Pan. Spoon half of the apple mixture onto bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon remaining apple mixture over Brie.

Bake 12-15 minutes or until Brie begins to soften. Serve with apple wedges or assorted crackers, if desired.

Yield:

8  servings

Nutrients per serving:

(excluding optional ingredients) Calories 150, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 7 g, Protein 7 g, Sodium 190 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1/2 fruit, 1 medium-fat meat, 1 fat (1/2 carb)

Cook's Tips:

Variation: Baked Brie with Pesto & Mushrooms: Using Food Chopper, chop 4 ounces mushrooms (1 cup) and 1/2 cup seasoned croutons. In Small (8-in.) Sauté Pan, cook mushrooms in 2 teaspoons olive oil 2-3 minutes over medium-high heat; remove pan from heat. Add chopped croutons and 1/4 cup prepared basil pesto; mix gently. Assemble and bake Brie as recipe directs. Garnish with red bell pepper strips.

Prepared basil pesto, which is often packaged in tubs, can be found in the refrigerated fresh pasta or Italian foods section of the supermarket. Its distinctive flavor comes from fresh basil leaves, garlic, pine nuts, Parmesan cheese and olive oil.

Brie is a French cheese known for its soft texture and downy, white rind. When preparing Brie, leave the rind on the cheese. The entire cheese is edible, including the rind. An 8-ounce wedge of Brie can be substituted for the round.

Golden raisins or dried cherries can be substituted for dried cranberries, if desired.