Cauliflower Rice Stuffing

Suggested Piece: 11” Large Skillet

Ingredients
2 tbsp. unsalted butter
2 c. celery (#2 cone)
2 c. mushrooms (#2 cone)
2/3 c. yellow onion (#2 cone)
4 oz. walnuts (#2 cone)
8 c. cauliflower (#2 cone)
1 tsp. bullion
2 tbsp. chopped fresh sage
2 tbsp. chopped fresh rosemary
1 tbsp. poultry seasoning
1 tsp. salt

Directions
Heat butter in large skillet over medium heat. Add celery, mushrooms, onion, and walnuts. Sauté for five minutes. Add cauliflower, sauté for an additional two minutes. Add bullion and seasoning; mix well. Cover and cook over medium heat until Vapo-Valve clicks; reduce heat to low for 12-15 minutes. Serve!

Gluten Free Flaky Pie Crust

Suggested Piece: 2 Saladmaster Pie Plates

Ingredients

3 c. almond flour, finely ground

1/2 c. monk fruit sweetener

6 tbsp. erythritol, powdered

1/2 tsp. table salt

10 tbsp. unsalted butter, cold & cubed

2 large egg white

2 tsp. water

Directions

Into a bowl of a stand mixer with whisk attachment add all dry ingredients; mix. Add butter to bowl and continue to mix with dry ingredients until pea size balls form. In a small bowl, whisk egg whites with water. Drizzle egg whites on top of crust mixture and mix until dough comes together. Remove from stand, divide evenly in half, shaping into 2 disc shapes. Chill dough for 30 minutes to 1 hour. Dough should be firm, but still soft enough to roll easily. Place dough between two large pieces of plastic wrap. Starting in the center, roll dough into a 12-inch circle. Place dough in the freezer for 10-15 minutes to firm. Dough needs to be chilled so it does not fall apart when plastic wrap is peeled off. Peel off top layer of plastic. Center crust dough inside pie plate, dough side down, fitting it to the shape of the plate. Remove top layer of plastic wrap. Gently fold extra dough under at the edges and form decorative crust using fingers or fork. Prick holes all over the bottom of the pie crust dough with a fork (docking). Refrigerate for 15 minutes. Preheat the oven to 350F. Bake for 15-20 minutes or until sides and bottom are golden. Remove from the oven to a cooling rack. Cool completely before filling.

Notes

If making a pie where the filling will be baked and has a lot of moisture, like custard or pumpkin, only partially bake the pie crust for 7-8 minutes until the bottom is flaky but still pale. Pie crusts for baked fillings such as fruit pies generally do not require blind baking the crust.

Berry Crisp

Suggested Piece: 10” Gourmet Skillet

Ingredients
4 c. fresh berries
4 tsp. lemon juice, fresh
4 tbsp. arrowroot powder (or tapioca flour)
1/2 tsp. cinnamon, ground
2 pinches nutmeg, ground

Crumble Topping:
1/2 c. coconut flour
1 c. oats
4 tbsp. coconut oil, room temperature
2 tbsp. water
1/2 tsp. salt
1 tsp. baking powder
4 tbsp. coconut sugar (or monk fruit sweetener)
1/2 c. almonds, chopped

Directions
In a small bowl mix together blackberries, lemon juice, arrowroot powder, cinnamon and nutmeg until berries are coated. In another bowl combine crumble ingredients: coconut flour, oats, coconut oil, water, salt, baking powder, coconut sugar, and almonds. Mix until all ingredients are well combined and mixture has a crumbly texture. Place berry mixture in bottom of 10” gourmet skillet spread out so bottom of pan is covered. Spoon crumble mixture on top of blackberries as evenly as possible to cover berries. Place lid on skillet and turn heat to medium. When Vapo-Valve begins to click steadily, turn heat to low and cook for 20 minutes. Turn heat off and let rest for 5 minutes. Remove lid and serve crumble warm or at room temperature. Garnish with fresh mint if desired.

Tips:
Place crumble under broiler for 5-8 minutes at end of cooking for a crispier topping. Serve crumble with a spoon of low-fat vanilla yogurt.

Garlic Mashed Turnips

Suggested Piece: 3 Qt. Saucepan with Perforated Basket

Ingredients
2-3 medium turnips (#3 cone)
2 cloves garlic
3 oz. Neufchâtel cream cheese
2 tbsp. butter
1 tbsp. chives, chopped
1/2 tsp. salt
1/2 tsp. pepper

Directions
Place 1/2 inch of water in bottom of 3 Qt. Saucepan and begin warming over medium heat. Meanwhile, process turnips on #3 cone into Perforated Basket. Place whole peeled garlic cloves on top of turnips and created a well in the middle. Set Basket in 3 Qt. and cover. Cook on medium until Vapo-Valve clicks, then reduce heat to low. Cook on low heat for approx 15-20 minutes or until turnips are soft. Empty water from 3 Qt. and add butter and cream cheese to bottom to soften. Transfer turnips to 3 Qt. and top with chives, salt, and pepper. Stir to mash.

Keto Garlic Rolls

Suggested Piece: Ultimate Culinaire and Cookie Sheet

Ingredients
1 1/2 c. mozzarella cheese (#2 cone)
3/4 c. almond flour
4 tbsp. Neufchâtel cream cheese
1 large egg
1 tsp. garlic powder
1 tsp. baking powder
1/4 tsp. salt

Topping
3 cloves garlic (#1 cone)
1 tbsp. butter, softened

Directions
Preheat oven to 375F. Prepare baking sheet lined with parchment paper. In Ultimate Culinaire combine mozzarella and cream cheese; heat over medium-low temperature to melt. In separate bowl combine all dry ingredients (almond flour, garlic powder, baking powder, and salt) until well-mixed. Add dry ingredients and egg to cheeses in Ultimate Culinaire. Stir over medium-low heat until the mixture forms a smooth dough. Remove from heat and divide dough into 8 equal pieces. Roll each piece into a ball and place on prepared lined baking sheet. Bake at 375F until lightly golden on top, about 15 minutes. Meanwhile, in a small bowl combine butter and garlic. Remove rolls from the oven, brush garlic butter over the tops, and return to the oven until golden brown on top (approx. 1 minute). Serve while hot.

Best Ever Cranberry Sauce

Suggested Piece: 9” Small Skillet

Ingredients

12 oz. fresh cranberries, rinsed

1 orange, juiced and zested (#1 cone)

3/4 c. monk fruit

Pinch of salt

1 cinnamon stick

1/4 c. water

Directions

Place cranberries in small skillet. Using the #1 cone zest as much or as little of the orange rind as you like into the skillet. Quarter the orange and, holding on to the peel. juice it on the #1 cone into the skillet as well. Add remaining ingredients and stir to combine. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for approximately 10 minutes, or until all or most of the cranberries have popped. Let cool for a least 30 minutes. Cover and refrigerate until ready to use. Remove cinnamon stick before serving. (Can be made 3 days in advance.)  

Pumpkin Cheesecake Mousse

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
12 oz. Neufchâtel cream cheese
15 oz. unsweetened pumpkin purée
1/2 c. erythritol (or monk fruit sweetener)
2 tsp. vanilla extract
2 tbsp. pumpkin pie spice
3/4 c. heavy cream

Directions
In a large mixing bowl combine the cream cheese and pumpkin purée. Using a hand mixer with whisk attachment, cream the two together until there are no visible clumps and the mixture is smooth and creamy. Add the erythritol (or sweetener of your choice), vanilla extract,  pumpkin pie spice, and heavy cream. Mix until all ingredients are well incorporated. Refrigerate for an hour before serving.

Egg Nog

Suggested Piece: Multipurpose 5 Qt (MP5)

Ingredients

2 c. heavy cream

1 c. unsweetened plain almond milk

3/4 c. powdered monk fruit

4 large eggs

1/2 tsp. vanilla extract

1/2 tsp. ground nutmeg

1/4 tsp. ground cinnamon

Rum extract to taste

Directions

Separate the egg yolks from the whites. In a bowl, stir the egg yolks until smooth. Set aside the egg whites. In a blender or with an immersion blender process monk fruit until powdery fine. Add almond milk, heavy cream, powdered monk fruit, and beaten egg yolks to MP5, and place on medium-low heat (200F). Whisk almost constantly for 10 to 15 minutes. Cover and reduce heat to 160F for an additional 10 to 15 minutes, stirring occasionally. The mixture should not be hot enough to simmer. Turn off the heat. Add vanilla extract, nutmeg, and cinnamon, and whisk until spices are well-mixed (they will not completely dissolve). Let stand to cool, and then cover and refrigerate for at least a few hours or overnight to chill.

For serving:

When the eggnog is chilled, use fine mesh or cheesecloth to strain the liquid for a smoother drink. Pour into individual glasses, and top with additional nutmeg and garnish with cinnamon sticks. Optionally for a foamier drink: Use a hand mixer to beat the egg whites until soft peaks form. Add as much of the foamy egg whites as desired by stirring with the chilled eggnog, and serve. Optionally for an alcoholic drink: Add desired alcohol to each serving glass, and pour the chilled eggnog over it, stirring a bit.

Kitchen Sink Blondies

Suggested Piece: Bake and Roast Pan

Ingredients
1 1/2 sticks unsalted butter, melted
2 large eggs
1 1/2 c. light brown sugar (or substitute)
1 1/2 tbsp. vanilla extract
1 1/2 c. all-purpose flour
22 Oreo sandwich cookies pieces
1/2 c. M&M's or Reese's Pieces (or 1/4 c. of both!)
Candy eyes to decorate (opt.)

Directions
Preheat oven to 350F. Coat Bake and Roast Pan with cooking spray. Whisk together until smooth the melted butter, egg, brown sugar, and vanilla. Add the flour and stir until just combined. Gently fold in Oreo pieces. Spread batter evenly in Bake and Roast Pan. Sprinkle with M&M's/Reese's Pieces and candy eyes, and press into batter with spatula. Bake for 20-22 minutes, until top is no longer wet. Allow the blondies to cool in pan before slicing and serving.