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!

Sweet Corn & Cheddar Pancakes

Suggested Piece: 11” Square Griddle

Ingredients
1 c. gluten free pancake mix
2 eggs
2 c. corn, cut off the cob (2-3 ears)
½ tsp. salt
½ tsp. cumin
3 scallions, finely chopped
½ c. milk or dairy-free alternative
½ c. cheddar cheese (#1 cone)

Directions

Place all ingredients into a bowl and mix thoroughly to combine. Preheat griddle over medium heat. When several drops of water sprinkled on griddle skitter and dissipate, pour a few tablespoons of pancake mixture onto griddle for each pancake; do not overcrowd. Cook pancakes for about 2 minutes, or until bubbles begin to form on the edges, and they can easily be flipped over with metal turner. Cook pancakes for 2 more minutes on other side until golden brown.

Continue cooking remaining batter. Serve pancakes warm, or at room temperature, as they are or topped with chopped seasoned tomato, salsa, hot sauce, or sour cream.

Recipe also found at https://recipes.saladmaster.com/recipe/sweet-corn-cheddar-pancakes

Strawberry, Cucumber & Avocado Salsa

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

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

Honey-Lime Vinaigrette

Suggested Piece: Glass Pint Jar

Ingredients
1/2 c. olive oil
Juice of 1 lime
1 tsp. honey
1/4 tsp. ground cumin
Pinch chili powder
Freshly ground pepper to taste

Directions
Put all ingredients in a jar or container with a lid and shake until combined. Use to dress salad right before serving.

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

Easy Creamy Hummus

Suggested Piece: 1.5 Qt. Small Bowl

Ingredients
2 cans chickpeas (15 oz. each), rinsed and drained
1 can white beans (15 oz.), rinsed and drained
1/3 c. lemon juice (#1 cone)
2 tbsp. tahini
1 tbsp. fresh parsley, chopped
1 garlic clove, peeled
1/2 tsp. smoked paprika
1/2 tsp. ground cumin
1 1/4 tsp. sea salt
Water to thin as desired

Directions
In a blender combine all ingredients except the water. Begin blending; add water  and use just enough to get it smooth but still with a thick texture. Taste and add up to 1/4 teaspoon additional smoked paprika or other seasonings to taste.

Original recipe can be found at: https://www.pcrm.org/recipe/easy-creamy-hummus