Salmon So Simple

Suggested Piece: 5 Qt. Wok

Ingredients

1 large Salmon fillet

1-2 lbs. Spinach

1 jar Mango salsa

Directions

Fill 5 Qt. Wok with spinach until heaping. Lay salmon fillet on top of spinach (you may need to halve the fillet in order for it to fit!) Spoon mango salsa over salmon. Cover and cook on medium heat until Vapo-Valve clicks, reduce heat to low for 20 minutes. 

Tip: For an alternative version, substitute mango salsa for pesto or spinach artichoke dip.

Cinnamon Quinoa with Peaches

Suggested Piece: 3 Qt. Saucepan

Ingredients
2 1/2 c. Water
1 c. Quinoa, uncooked, rinsed & drained
1/2 tsp. Ground cinnamon
1 1/2 c. Half & half, fat-free
1/4 c. Sugar
1 1/2 tsp. Vanilla extract
2 c. Frozen peaches, thawed, sliced or diced
1/4 c. + 2 Tbsp. Pecans, dry roasted, coarsely chopped

Directions
Add quinoa, water, and cinnamon to 3 Qt. Saucepan. Cover and cook over medium heat until Vapo-Valve clicks, then reduce heat to low for approximately 20 minutes. Just before the quinoa is ready, in a small bowl, stir together the half-and-half, sugar, and vanilla extract until the sugar has dissolved. Spoon the quinoa into bowls. Top with the peaches. Pour in the half-and-half mixture. Sprinkle with the pecans.

Sirloin Steak with Portobello Mushrooms

Suggested Piece: 11" Large Skillet

Ingredients

1 lb. Sirloin steak, boneless & cut into 1-inch cubes

1 tsp. Thyme, dried

1/2 tsp. pepper

8 oz. Portobello mushrooms, cut into 1-inch cubes

1 large Red onion

1/2 c. Beef broth, fat-free & no salt added

1 Tbsp. Dijon mustard

1 Tbsp. Worcestershire sauce

Directions

Discard all visible fat from the steak. Cut into 4 pieces. Sprinkle both sides with the thyme and pepper. Heat 9 Qt. Braiser over medium-high heat. Cook the steak for 4-6 minutes on each side, or to the desired doneness. Transfer to a platter and cover to keep warm. In the same skillet, cook the mushrooms and onion over medium heat for 1-2 minutes, or until the onion is tender-crisp, stirring occasionally. Stir in the remaining ingredients. Cook for 5-6 minutes, or until the mushrooms are tender and the liquid is reduce by half, stirring occasionally. Spoon over the steak. 

Chickpea Salad with Tomatoes and Cucumber

Suggested Piece: Medium Cold Bowl

Ingredient
15.5 oz. canned Chickpeas, drained & rinsed
1 c. Tomatoes, chopped (any type)
1 Cucumber (#3 cone)
2 stalks Celery (#2 cone)
1/4 small Red or yellow onion (#4 cone)
1/2 c. Cilantro, chopped & fresh
1 Tbsp. Extra virgin olive oil
1/2 Tbsp. Balsamic vinegar or lemon juice
1/2 tsp. Ground cumin
1/4 tsp. Sweet paprika

Direction
Add all the ingredients into a large bowl. Stir to combine and serve.

Cooking Tip: Cilantro stems and celery leaves have a ton of flavor! So go ahead and chop them up for the salad.

Tip: Cherry or grape tomatoes are usually more expensive than other tomatoes. However, sometimes they go on sale, so always check.

Butternut Squash Pasta

Suggested Piece: 7 Qt Roaster & 11" Large Skillet

Ingredients
8 oz. Spaghetti, whole grain
3 c. Butternut squash (#3 cone)
1 c. Vegetable broth, fat-free & low sodium
1/2 c. Onion (#3 cone)
2 cloves Garlic (#1 cone)
1/4 tsp. Salt
1/4 tsp. Pepper
2 c. Sugar snap peas, trimmed & halved
2 Tbsp. Sage, freshly chopped
1/4 c. Parmesan cheese (#1 cone)

Directions
Prepare pasta using the package directions, omitting the salt. Drain well in a colander. Set aside. In 11" Large Skillet stir together squash, broth, onion, garlic, salt, and pepper. Cover and cook over medium heat until Vapo-Valve clicks, reduce heat to low for approximately 5 minutes. Remove lid and stir in peas. Cover cracking the lid and return temperature to medium heat for approximately 7-10 minutes or until the squash is tender and most of the liquid has evaporated. Stir in the sage. Serve the squash mixture over the pasta. Sprinkle with the Parmesan cheese!

Pork Tenderloin with Cranberry Salsa

Suggested Piece: 5 Qt Roaster or 11" Large Skillet and Medium Cold Bowl

Ingredients
Pork
1 lb. Pork tenderloin (all visible fat discarded)
1/4 tsp. Paprika
1/4 tsp. Salt
1/4 tsp. Pepper
1/8 tsp. Garlic powder
Salsa
1 c. canned Pineapple chunks (or fresh if you have it!)
1/2 c. Dried cranberries
1/4 c. Red onion (#2 cone)
1 medium Poblano pepper, seeded, finely chopped
1 tsp. Ginger (#1 cone)
1/2 tsp. Ground cinnamon

Directions
Place pork in bottom of piece being used. In a small mixing bowl combine paprika, salt, pepper, and garlic powder. Rub mixture over pork and let stand while making salsa. Combine all ingredients for salsa in Medium Cold Bowl. Spoon salsa over pork. Cover and cook until Vapo-Valve clicks, reduce heat to low for approx. 30 minutes.

Cooking Tip: For a milder dish or if poblanos are not available, use a mediumm green bell pepper instead. If you'd still like a little heat, add 1/8 tsp. dried red pepper flakes to the salsa.

Chocolate Mousse

Suggested Piece: 1 Qt. Saucepan

Ingredients

1 c. Semisweet chocolate chips

1 c. Nondairy milk, such as soy milk or rice milk

2 - 12.3-ounce pkgs. Silken tofu, low-fat, drained

1 tsp. Vanilla extract

10 Strawberries, sliced (optional)

10 Mint sprigs for garnish (optional)

Directions

Place chocolate chips and nondairy milk in 1 Quart Saucepan, melt until smooth on medium low temperature. Let sit for 2 minutes. Drain excess water from the tofu. Place tofu, vanilla, and chocolate chip/nondairy milk mixture in a food processor or blender and process until smooth. Transfer into small individual serving dishes and chill for 2 hours in the refrigerator or 30 minutes in the freezer. Serve topped with strawberries and garnished with mint, if using. Stored in a covered container in the refrigerator, leftover Chocolate Mousse will keep for up to 3 days.

Variation: Add a chopped banana to the blender or food processor when you process the tofu and chocolate together.

Click here to view original recipe: Chocolate Mouse | PCRM

Crunchy Cabbage Salad with Spicy Peanut Dressing

Suggested Piece: Medium Cold Bowl

Ingredients
3 Tbsp. Peanut butter, reduced-fat & smooth
4 Tbsp. Cider vinegar
1 1/2 Tbsp. Water
2 tsp. Honey
1/4 tsp. Salt
1/2 tsp. Ground black pepper
1 Jalapeno, finely chopped
1 Red or green bell pepper, thinly sliced
3 Green onions or scallions, chopped
1/4 head Green cabbage (#3 cone)
1/4 head Red cabbage (#3 cone)
1/4 c. Peanuts, chopped & unsalted

Directions
In Medium Cold Bowl add peanut butter, vinegar, hot water, honey, salt, and pepper. Finely chop the jalapeno, seeding it for a less spicy salad. Add jalapeno into the bowl. Use a whisk or fork to combine until dressing is smooth. Quarter the bell pepper, removing and discarding the seeds. Thinly slice the bell pepper and chop the scallions. Add both into the bowl, along with the green and red cabbage. Use tongs or a spatula to fully combine the vegetables with the dressing. Chop peanuts and sprinkle over the salad. Let sit a few minutes for flavors to absorb. Serve.

Mediterranean Salad

Suggested Piece: Large Cold Bowl

Ingredients
1 head Lettuce (green/red leaf or romaine), cut into thin strips
1 Cucumber (#3 cone)
1/2 c. Tomatoes, chopped
1 - 15.5 oz. can Chickpeas, drained & rinsed
1/2 Red onion (#4 cone)
1/2 c. Feta crumbles or Parmesan cheese (#1 cone)
1/2 tsp. black pepper
1/2 tsp. garlic powder
2 Tbsp. Extra virgin olive oil
2 Tbsp. Red wine or cider vinegar

Directions
In a Large Cold Bowl toss lettuce, cucumber, tomatoes, chickpeas, cheese, and onion. In a small mixing bowl whisk olive oil, vinegar, garlic powder, and pepper. Pour dressing over salad mixture, toss.

Massaged Kale Salad

Suggested Piece: Large Cold Bowl & Santoku Knife

Ingredients
8 c. Kale, stemmed, chopped
3 Tbsp. Lemon juice
2 Tbsp. Avocado oil
1/2 tsp. Yellow or Dijon mustard
1/8 tsp. Ground black pepper
3 Tbsp. Sunflower or pumpkin seeds, hulled, unsalted
2 Tbsp. Parmesan cheese (#1 cone)

Directions
Prepare the kale: Lay each leaf onto a cutting board. Use a Santoku Knife to cut each side of the kale leaf's rib to remove and discard it. (Kale ribs are quite bitter and tough, making it best to remove.) Repeat with remaining leaves. Then, slice the kale into about 1/2 inch pieces. If kale is still wet from washing, dry it with paper towels or a clean dish towel. In a large bowl, add lemon juice, oilm mustard, and pepper. Use a fork to mix dressing together. Add the chopped kale into the bowl. Use your fingers to gently massage the dressing into the kale until the kale has wilted from 8 cups to 6 cups, just a few minutes. Top kale salad with pumpkin seeds and parmesan cheese. Serve.

Black Bean Salad

Suggested Piece: Medium Cold Bowl

Ingredients
1 - 15.5 oz can Black Beans, low sodium
3/4 c. Frozen corn
1 medium Bell pepper, diced
1/2 c. Red onion (#2 cone)
1 tsp. garlic (#1 cone)
2 Tbsp. Cilantro, chopped
2 Tbsp. Cider vinegar
3 Tbsp. Extra virgin olive oil
1 Lime (#1 cone)

Directions
Toss all together, chill at least one hour.

Quick Tip: Serve this as a side salad to a meal or warm in 11" Large Skillet and use as a filling for tacos!

Creamy Chicken Curry

Suggested Piece: 12" Electric Skillet

Ingredients
2 Tbsp. Avocado oil
1 medium Onion (#2 cone)
2 tsp. Garlic powder
6 oz. can Tomato paste, no salt added,
2 tsp. Ground cumin
1 1/2 tsp. Ground coriander
1/2 tsp Ground tumeric
1/2 tsp Cayenne
1 lb. Chicken breasts, bone/skinless, cut into 1 inch pieces
1 c. Sour cream, fat-free
1/2 tsp. salt
1 medium Jalapeno, seeded, diced
1 Tbsp. Ginger (#1 cone)
1/2 c. Cilantro, chopped
1 tsp. Garam masala (opt.)

Directions
In 12" Electric Skillet heat oil over medium heat (350F), add onion and cook until softened. Stir in garlic powder, tomato paste, cumin, coriander, turmeric, and cyenne. Continue to cook for approx. 1 minute. Stir in chicken, sour cream, and salt. Cover and cook until VapoValve clicks, reduce heat to low (185F) and set timer for 15-20 minutes (giving chicken time to cook through). Remove lid, stir in jalapeno and ginger. Replace lid and continue to cook on low an additional 10 minutes. Just before serving sprinkle with cilantro and garam masala.

Cooking Tip: Dry-roasted spices are ground together to make the distinctive blend known as garam masala. It may include 10 to 12 different spices, such as cumin, coriander, cloves, cardamom, black pepper, and mace, and is usually added to food near the end of cooking or right before the dish is served to enhance the complexity of flavor.