Butter Chicken

Suggested Piece: 12" Electric Skillet (EOC)

Ingredients
2 lbs chicken thighs (bone-in, skinless)
3 tbsp. fresh lemon juice
Salt
1 tsp. garlic (#1 cone)
1 tbsp. ginger (#1 cone)
2 tsp. garam masala

Sauce
1 medium yellow onion (#2 cone)
1 serrano chile, chopped
1 tbsp. fresh lemon juice
1/4 c. tomato paste
1 1/4 c. coconut milk
1 tsp. garam masala
1/2 tsp. ground cumin
Salt
Cilantro for garnishing

Directions
Preheat 12" Electric Skillet to 400F. Add chicken thighs, lemon juice, salt, garlic, ginger, and garam masala to a gallon ziploc bag; shake to coat. Marinate for a few hours or overnight. If you don't have time for that, then get cooking! Shake drops of cold water onto skillet. They should bead and dance if skillet is properly preheated.  Place chicken in hot skillet and press down to sear. Remember, it is not necessary to use any oil or grease. Chicken will stick at first, but will release when properly browned. Flip to sear opposite side. Remove chicken to a plate and set aside.

Sauce: Add yellow onion and serrano chili to bottom of EOC and deglaze until onion is translucent. Add lemon juice, tomato paste, coconut milk, garam masala, cumin, and salt to skillet; wisk until combined. Add chicken to skillet and cover in sauce.

Place cover on top skillet and continue to cook over low heat until ready to serve. Garnish with chopped cilantro and serve over jasmine/basmati rice, or alongside Naan bread. Thank you Martha Stewart for bringing your power to each one of our cooking schools!

Mixed Vegetable Salad with Lime Dressing

Suggested Piece: 3 Qt Saucepan with Inset, 3.5 Qt Insulated Bowl

Ingredients
About 2 cups of any or all of the following:
- beets (#3 cone)
- carrots (#3 cone)
- potatoes (#3 cone)
- green beans (fresh or frozen, thawed)
- peas (fresh or frozen, thawed)
- radishes (#4 cone)
- cucumber (#3 cone)
- grape tomatoes, halved

Dressing
3 tbsp. lime juice (#1 cone)
1/2 c. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tbsp. cilantro, chopped

Garnishes
1 hard boiled egg (#3 cone)
1/2 red onion (#4 cone)
2 tbsp. feta cheese

Directions
Place 3.5 Insulated Bowl in refrigerator to cool. Process beets, carrots, and potatoes on #3 cone in Inset. Place Inset in 3 Qt. Saucepan over 1/2 in. water. Cook over medium heat until Vapo-Valve clicks, reduce heat to low and continue cooking for approx. 7 minutes (vegetable should be al dente, not mushy). Add cooked vegetables to pre-cooled 3.5 Qt Bowl. Add green beans, peas, radish, cucumber, and/or tomatoes. Top with desired garnishes. Add all dressing ingredients to a glass jar with lid, shake to combine. Pour dressing over salad just before serving. Thank you Rick Bayless for inspiring this dish!

Strawberry, Cucumber & Avocado Salsa

Go to https://recipes.saladmaster.com/recipe/strawberry-cucumber-avocado-salsa to learn how to make this tasty appetizer!

Easy Steak Fajitas

Suggested Piece: MP5

Ingredients
2 lbs rump, skirt, or flank steak, cut into strips
1 pkt low-sodium fajita seasoning
1 (14.5 oz) can petite diced tomatoes with green chilies
1 yellow onion, sliced
3 bell peppers (red, yellow, orange, or green), sliced
4 cloves garlic (#1 cone)
1 lime, zest & juice (#1 cone)
1 tbsp. honey
1/2 c. fresh cilantro, chopped
For serving:
small tortillas, sour cream, salsa, guacamole, cheese

Directions
In bottom of MP5 layer steak strips, fajita seasoning, diced tomatoes with green chilies, onion, bell peppers, and garlic. Cover and and set probe temperature to 350F. When Vapo-Valve clicks reduce heat to low and continue cooking for 30-45 minutes. In the meantime, zest and juice lime on food processor and whisk together with honey. Just before serving pour off 1 c. of liquid from fajitas. Then fold in honey-lime mixture and garnish with cilantro.    

Super Green Detox Salad

Suggested Piece: 3.5 Qt Insulated Bowl

Ingredients
Salad:
1 English cucumber (#3 cone)
1 green bell pepper (#3 cone)
Spring mixed greens
Alfalfa sprouts
1 tbsp hemp seeds

Dressing:
1 avocado
1/4 c water
1 tbsp tamari
1 1/2 tsp maple syrup
1/3 c cilantro, fresh
1/3 c parsley, fresh
1 1/2 oregano, fresh
1/2 tsp salt
1/2 tsp pepper

Directions
Add all dressing ingredients into a blender and blend until smooth. Process cucumber and bell pepper on #3 cone over spring mixed greens. Toss with alfalfa sprouts and hemp seeds. Top with dressing and enjoy!

Green Chili Cabbage Enchiladas

Suggested Piece: 11" Large Skillet

Ingredients
1 head cabbage (#3 cone)
14 oz shredded cooked chicken (#3 cone)
28 oz can mild enchilada sauce
4 oz Neufchatel cream cheese
1/2 c fresh chopped cilantro
1/2 c chopped green onions
1/4 tsp salt
1/2 tsp pepper
1/2 tsp cumin
4 oz shredded cheddar cheese (#1 cone)

Directions
In medium bowl combine shredded chicken, enchilada sauce, cream cheese, cilantro, green onions, salt, pepper, and cumin. In large skillet layer 1/2 chicken mixture, 1/2 head cabbage (#3 cone), 2 oz shredded cheddar cheese (#1 cone); then the rest of the chicken mixture, the other 1/2 head of cabbage (#3 cone), and top with the remaining 2 oz shredded cheddar cheese (#1 cone). Cover and cook over medium heat. When Vapo-Valve clicks reduce heat to low and continue to cook for 15-20 minutes.

Rolled Enchiladas: Create chicken mixture above but only add 1/2 can of enchilada sauce. Place whole head of cabbage in 2.5 Qt Perforated Basket over water in 3 Qt Sauce Pan. Cook over medium heat until Vapo-Valve clicks, then reduce heat to low for approximately 10 minutes. Peel cabbage leaves from head, fill with chicken mixture, roll, and place in skillet. Pour remaining enchilada sauce over top of rolled enchiladas and top with cheddar cheese. Cover and cook over medium heat. When Vapo-Valve clicks reduce heat to low and continue to cook for 15-20 minutes.

4 servings: 1 lean, 3 greens, and 1 condiment

Green Chicken Masala

Suggested Piece: 12" Electric Skillet

Ingredients
1 onion (#2 cone)
3 tbsp. olive oil (opt.)
2 lbs. skinless, bone-in chicken thighs
1 1/2 tsp. turmeric
1/4 c. lemon juice
1/2 c. chicken broth
Small bunch fresh mint leaves
2 c. fresh cilantro leaves
1 jalapeno, chopped coarsely
4 garlic cloves (#1 cone)
1/2 tsp. ground cardamom
1/2 tsp. cinnamon
1/8 tsp. ground cloves
1 c. full-fat coconut milk
Fresh ground black pepper to taste

Directions
In a skillet over medium heat (approx. 300F), add the onion with the olive oil (opt.). Cook, stirring occasionally until the onion starts to soften. Add chicken thighs and turmeric to the skillet and continue cooking (approx. 7 mins.) Place the lemon juice, broth, mint, cilantro, jalapeno, and garlic in a blender or food processor and blend until you obtain a smooth puree. Add the cloves, cardamom, and cinnamon. Cook for just about a minute. Add in the coconut milk, season to taste with freshly ground black pepper and add the herb puree. Cover and cook over medium heat until Vapo-Valve clicks. Then reduce heat to low for approximately 15 minutes or until the chicken is well cooked and tender. Serve immediately.

Brazilian Beer Marinated Chicken

Suggested Piece: 11" Large Skillet

Ingredients
4 garlic cloves (#1 cone)
2 tsp. ginger root (#1 cone)
1 onion (#4 cone)
1 tbsp. sweet paprika
1 tbsp. salt
1 tsp. black pepper
1/2 tsp. caraway seeds
1/2 green bell pepper, finely chopped
1/4 c. Dijon mustard
2 c. dark lager or stout
1/4 c. avocado oil
4 boneless, skinless chicken breast halves
2 tbsp. butter
1/4 c. cilantro, chopped

Directions
In gallon Ziploc bag combine garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, mustard, beer, and oil. Add the chicken, seal bag, and refrigerate for 4 hours. Preheat skillet over medium high heat. Add chicken to skillet and brown on both sides (approx. 5 min per side) until cooked through. Brush with butter and sprinkle cilantro over the top.

Jamaican Stew

Suggested Piece: 9 Qt. Braiser

Ingredients
1 1/2 c. chopped onions (#2 cone)
3 c. sweet potatoes (#3 cone)
1 1/4 tsp. sea salt
1 1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1 tsp. dried thyme
1/2 tsp. ground allspice
1/4 tsp. crushed red pepper flakes
1 can coconut milk (5.5 oz.)
3 1/2 c. water
2 cans black beans (15 oz.), rinsed and drained
3 c. cauliflower florets
2 tbsp. ginger (#1 cone)
3 tbsp. lime juice (#1 cone)
3 c. baby spinach
1/4 c. fresh cilantro, chopped

Directions
In 9 Qt. Braiser over medium heat sauté onion, sweet potato, salt, coriander, cumin, turmeric, thyme, allspice, red pepper flakes and 1/4 of the can of coconut milk. Cover and cook until VapoValve clicks (approximately 6 to 7 minutes). Lift lid and add the water, beans, cauliflower, ginger, and remaining coconut milk. Cover and cook until VapoValve clicks; without lifting the lid reduce heat to low and cook for approximately 10 to 12 minutes. Life lid and stir in lime juice, spinach, and cilantro; remove from heat. Serve immediately!

Original recipe can be found at: http://www.pcrm.org/recipe/jamaican-stew

Asian Salad with Spicy Peanut Dressing

Suggested Piece: Food Processor, Santoku Knife, & 6 Qt. Bowl

Ingredients
1 Napa cabbage, chopped
1 red cabbage (#4 cone)
1 carrot (#1 cone)
1 broccoli Stem (#2 cone)
4 green onions, thinly sliced
1/2 bunch cilantro, chopped
1 chicken breast, cooked & chopped
Dressing
1/3 c. peanut butter
1/4 c. rice wine vinegar
2 tbsp. soy sauce (or liquid-aminos)
2 tbsp. brown sugar
1 tbsp. sriracha sauce
1 garlic clove, (#1 cone)

Directions
Combine cabbages, carrot, broccoli, green onions, cilantro, and chicken in 6 Qt. Bowl. In a separate small bowl add peanut butter, vinegar, soy sauce, sugar, sriracha and garlic; stir to combine. Add water to your desired thickness. Cover and refrigerate the salad and dressing separately. Toss in the dressing just before serving.

Baked Honey Sriracha Lime Chicken

Suggested Piece: 11" Large Skillet

Ingredients

2 lbs. of meat, poultry, or fish

2 tbsp. butter

1/3 c. honey

1-5 tbsp. sriracha sauce (the more the spicier!)

2 limes (one juiced, one for slicing)

2 tbsp. soy sauce, low sodium

1 tsp. garlic (#1 cone)

1 tbsp. chopped cilantro

Directions

Place meat, poultry, or fish in skillet, lay pieces of butter on top. In small bowl whisk honey, sriracha sauce, lime juice, soy sauce, and garlic. Pour 1/2 mixture over meat, poultry, or fish. Top with thinly sliced lime and cilantro. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low until meat, poultry, or fish is cooked through (approx. 40-45 minutes.) Drizzle remaining sauce mixture over top before serving.

Gluten Free Alternative: substitute soy sauce for Bragg's liquid aminos. 

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.

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.

Pulled Pork Tamale Casserole

Suggested Piece: 9 Qt. Braiser Pan

Ingredients

3 large poblano peppers

2 cups harina de maiz (or cornmeal)

½ cup lukewarm water

2 tbsp sugar

1 tsp baking powder

½ tsp salt

½ cup unsalted butter (softened)

1 egg

4 ears of corn, kernels removed (or 16 oz frozen corn)

4 cups pulled pork

2 cups pepper jack cheese (#2 cone)

2 cups avocado cream sauce (optional – for topping)

Avocado Cream Sauce

2 avocados

2 limes (juiced)

2 tbsp fresh cilantro

Directions

Heat the broiler on the oven to high. When hot, place the poblano peppers directly under the broiler.

Cook for approx. 10 minutes per side, or until the skin of the pepper is black & bubbling on both sides. Remove from the oven and place in a plastic bag, set aside. Add the harina de maiz, water, sugar, salt, baking powder, egg and butter to a food processor and puree. Add the corn kernels to the food processor, blend until creamy. Add ½ of this mixture to the bottom of a 9 Qt. Brasier Pan. Top with the pulled pork and 1 ½ cups of cheese. Remove the poblano peppers from the plastic bag, peel the skin from the peppers, slice the peppers in half, de-stem and deseed. Layer the roasted poblano peppers on top of the cheese. Top the casserole with the remaining corn masa mixture and the remaining cheese. Cover and cook on medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for apporx. 30 minutes. While the casserole cooking, prepare the avocado cream sauce.

Vegetarian Option: Instead of pulled pork, fill the casserole with 4 cups of vegetarian ingredients, such as black beans, sauteed mushrooms, zucchini, bell peppers and tomatoes.

Vegetarian Red Pozole with Black Beans and Summer Squash

Suggested Piece: 10 Qt. Roaster

Ingredients

½ tablespoon canola oil

1 medium yellow onion (#2 cone)

2-3 garlic cloves (#1 cone)

2 poblano peppers, roasted, seeded and diced (use canned, if needed)

2 small zucchini (#3 cone)

2 small yellow squash (#3 cone)

1 ½ teaspoons dried oregano

1 teaspoon ancho chili powder

1 ½ teaspoons ground cumin

½ teaspoon each kosher salt and black pepper, or to taste

1 (25-ounce) can Mexican style hominy, rinsed and drained

2 (15-ounce) cans Black Beans, drained

2 (10-ounce) cans Diced Tomatoes and Green Chiles

1 (20-ounce) can Red Enchilada Sauce

1 (32-ounce box) vegetable broth (4 cups)

For serving:

Fresh cilantro

Sliced radishes (#4 cone)

Diced Avocado

Green Cabbage (#4 cone)

Fresh limes

Directions

In a 10 Qt. Roaster over medium heat add onion and saute for 5-6 minutes, or until onions are translucent. Add garlic, poblano peppers, zucchini and yellow squash; and saute for an additional 2-3 minutes.nStir in the oregano, ancho chili powder, cumin, salt and black pepper. Cook, stirring constantly, until spices are fragrant, about 30 seconds. Add the hominy, black beans, diced tomatoes and green chiles, enchilada sauce and vegetable broth to the pot. Stir to combine and cover with lid. When Vapo-Valve clicks, reduce heat to low and cook for 20 minutes.
*For a non-vegetarian alternative cook bone-in chicken thighs in bottom of 10 Qt. Roaster before sauteing the onion. Follow the remainder of the recipe as written, but don't forget to take out the bones before serving!!!

Pineapple Salsa

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
1 c. diced pineapple
1 c. green, red, yellow, and orange peppers
1/3 c. onion (#2 cone)
1/3 c. cilantro, chopped
Salt & pepper to taste
2 limes, juiced (#1 cone)

Directions
Using the Saladmaster Food Processor chop onion with #2 cone and juice limes with #1 cone. Combine remaining items in 3.5 Qt. Insulated Bowl. Mix well and serve with tortilla chips!

Pineapple Cucumber Lime Salad

Suggested Piece: Saladmaster Machine, Insulated Bowl, Santoku Knife

Ingredients
1 pineapple, chopped
1 English cucumber (#3 cone)
2 limes, zested & juiced (#1 cone)
1/3 c. cilantro, roughly chopped
Salt and pepper to taste (opt.)

Directions
Combine all ingredients and toss lightly to distribute the lime juice and zest evenly. Season with salt & pepper (opt.) Serve immediately or keep chilled until ready to serve.

Arroz con Pollo

Suggested Piece: Multipurpose 5 Qt (MP5)

Ingredients
2 lbs. boneless/skinless chicken breasts, cubed
1 onion (#2 or #3 cone)
32 oz. chicken broth, low sodium
4 oz. can tomato sauce, low sodium
4 oz. can diced green chilies
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. sea salt
2 c. brown rice, parboiled
2-3 zucchinis (#3 cone)
1 container grape tomatoes, halved
1/4 c. cilantro, chopped
2 medium limes, garnish

Directions
Preheat MP5 to 300°F. Add chicken and onions. Cover and allow chicken to cook for 15 minutes, stirring intermittently. In medium bowl, whisk together chicken broth, tomato sauce, green chilies, and spices. Add broth mixture to chicken and onions in MP5 and combine. Add brown rice to chicken mixture and gently fold together. Reset MP5 temperature to RIC1, cover, and continue to cook. Once the timer set at RIC1 expires, add zucchini into electric roaster, re-cover, and allow to cook for 3-5 minutes. Set heat to 150°F to keep warm prior to serving. Plate and sprinkle with grape tomatoes and cilantro. Garnish with lime wedges.

Recipe can also be found on recipes.saladmaster.com

Cucumber Tomato Avocado Salad

Suggested Piece: Saladmaster Machine & Insulated Bowl

Ingredients
1 lb Roma tomatoes, chopped
1 English cucumber (#3 cone)
1/2 medium red onion (#4 cone)
2 avocados, diced
2 tbsp. extra virgin olive oil or sunflower oil
Juice of 1 medium lemon (about 2 tbsp.)
1/4 c. (1/2 bunch) cilantro, chopped
1 tsp. sea salt or 3/4 tsp table salt
1/8 tsp. black pepper

Directions
Place tomatoes, cucumber, red onion, avocado, and cilantro into a large salad bowl. Drizzle with olive oil and lemon juice. Toss gently to combine. Just before serving toss with sea salt and black pepper.

*Note: if you aren’t keen on cilantro, fresh dill is a good substitute.