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.

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!

Kal-iflower Stoup

Suggested Piece: Multipurpose 5 Qt (MP5)

Ingredients
2 large potatoes (#3 cone)
1 large onion (#3 cone)
5 garlic cloves (#1 cone)
2 tsp. dried rosemary
Salt & pepper to taste
1 large head cauliflower (#3 cone)
2 jarred roasted red peppers, chopped
6 c. chicken broth
1 lb. kale, stemmed & sliced
1/4 tsp. nutmeg
Pecorino Romano cheese (#1 cone)

Directions
Over medium heat (350F) add potatoes, onion, and garlic to bottom of MP5, season with rosemary, salt and pepper until softened. Add in cauliflower, red peppers, broth, kale, and nutmeg. Cover and cook over medium head until Vapo-Valve clicks. Reduce heat to low (185F) and continue cooking for an additional 5-10 minutes. Serve in bowls and top with Pecorino Romano cheese! Thanks Rachael Ray - YUMMO!   

Jalapeno Bacon Boats

Suggested Piece: Smokeless Broiler and Santoku Knife

Ingredients
10 jalapenos, sliced lengthwise, seeded and deveined
16 oz. neufchatel cream cheese, softened
2 cloves garlic (#1 cone)
1 tbsp. parsley, finely chopped
1 lb. bacon

Directions
Combine cream cheese, garlic, and parsley in small bowl. Evenly distribute the mixture between the halved jalapenos. Wrap stuffed jalapenos in bacon and grill until bacon is crispy. Serve immediately!

Parmesan Garlic Asparagus

Suggested Piece: Smokeless Broiler

Ingredients

1 bunch asparagus
EVOO
1/2 c. parmesan cheese (#1 cone)
1 clove garlic (#1 cone)

Directions
Prepare the asparagus by holding the end of the spear with one hand and grasp just above the middle with the other. Gently bend until it snaps – the asparagus will naturally break at the right place. Discard the ends. Drizzle the asparagus with extra virgin olive oil (EVOO). In a sealable plastic bag combine parmesan cheese and garlic. Toss asparagus spears in cheese and garlic until coated, and grill until tender.

Meatloaf with Cauli-tatoes

Suggested Piece: 11" Large Skillet, 3 Qt Sauce Pan with Culinary Basket

Ingredients

Meatloaf
2 lbs. ground turkey or beef
1/2 onion (#2 cone)
1 yellow squash, small
1/2 c. barbecue sauce
2 eggs
1 tbsp. chili powder
1 1/2 tsp. salt

Cauli-tatoes
3 c. cauliflower (#2 cone)
2 large potatoes
2 clove garlic (#1 cone)

Topping
4 slices cooked bacon, crumbled
1/2 French fried onions
Sharp cheddar cheese (#1 cone)

Directions
Combine all ingredients for meatloaf and press into bottom of 11" Large Skillet. Cook over medium heat until Vapo-Valve clicks then reduce heat to low for 40 minutes.

Place 1/2 inch of water in bottom of 3 Qt. Sauce Pan and begin warming over medium heat. Meanwhile, process potatoes on #3 cone, cauliflower on #2 cone, and garlic on #1 cone into Culinary Basket. Set Culinary Basket in 3 Qt. Sauce Pan 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 potatoes are soft. Empty water from 3 Qt. Sauce Pan, transfer potatoes from Culinary Basket, and stir with fork until mashed.

When meatloaf is cooked through, pour off excess liquid. Spread cauli-tatoes over top meatloaf, and top with bacon crumbles, French fried onions, and shredded cheese. Broil in oven uncovered until cheese is melted and potatoes are golden brown.

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.    

Summer Fresh Corn Zucchini Chowder

Suggested Piece: 7 Qt. Roaster

Ingredients
4 strips bacon, chopped
2 c yellow onion, #2 or #3 cone
4 celery stalks, #2 cone
2 med carrots, #1 or #2 cone
4 garlic cloves, #1 cone
1 tsp. dried thyme
4 med potatoes, #3 cone
8 c. chicken or vegetable broth
2 bay leaves
5 1/2 c. frozen corn
2 med zucchini, #2 or #3 cone
2 c. half & half
Salt & pepper to taste
Chopped fresh parsley to garnish
Cayenne pepper, to serve (opt.)

Directions
In bottom of 7 Qt. Roaster over medium heat add bacon and cook until brown (3-4 minutes). Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften (5 minutes). Add potatoes, broth, bay leaves, zucchini, and corn; season with salt & pepper to taste. Cover and cook over medium heat until Vapo-Valve clicks, then reduce heat to low and continue cooking for 15 minutes or until vegetables are completely tender. Discard bay leaves and transfer 4 cups of chowder to a blender; puree until smooth. Stir the mixture back into the 7 Qt. Roaster. Add half & half, cover and cook just until heated through. Serve garnished with fresh chopped parsley and sprinkle fo cayenne pepper (opt.) 

Salmon Florentine

Suggested Piece: 5 Qt Wok

Ingredients
1 bag fresh spinach
2 lb salmon fillet, skinless
1 c chopped green onions
4 garlic cloves (#1 cone)
1/2 tsp crushed red pepper flakes
1/4 tsp salt
1/4 tsp pepper
8 oz part-skim ricotta cheese
1 pint cherry or grape tomatoes, halved

Directions
Place fresh spinach in bottom of 5 Qt Wok. Lay salmon fillet on top of spinach (cut to fit if needed). In small bowl combine green onions, garlic, crushed red pepper flakes, salt, pepper, and ricotta cheese. Spread over salmon fillet and top with halved tomatoes. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for approximately 15 minutes.

Kung Pao Beef Zoodles

Suggested Piece: 10" Chef Gourmet Skillet

Ingredients
4 medium zucchinis (#2 cone)
16 oz steak, cut into 1" pieces
Salt & pepper to taste
1 red bell pepper (#3 cone)
2 tsp sesame oil
4 cloves garlic (#1 cone)
2 tsp ginger (#1 cone)
4 tbsp crushed dry roasted peanuts
4 tbsp green onions, sliced

Sauce:
3 tbsp soy sauce
2 tbsp balsamic vinegar
2 tsp hoisin sauce
1 tbsp red chili paste
4 tsp stevia (sugar)

Directions
Using the #2 cone processes zucchini's into "noodles" and set aside. Salt and pepper steak and brown in 10" Chef Gourmet Skillet over medium high heat. Reduce heat to medium and add bell pepper, sesame oil, garlic, and ginger. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and cook for approximately 10 minutes. Meanwhile, whisk together all ingredients for sauce in small bowl. Pour sauce over steak mixture and heat through. Remove from heat and fold in zucchini "noodles". Serve immediately.

Peppercorn Pistachio Caesar Salad

Suggested Piece: Smokeless Broiler & 6.5 Qt. Insulated Bowl

Ingredients
1 large sweet potato, unpeeled (#4 cone)
1/3 c hummus of choice
3 tbsp unsweetened green tea, chilled
3 tbsp grated Parmigiano-Reggiano cheese
2 large garlic cloves
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp lemon juice
1 1/4 tsp freshly cracked black peppercorns, or to taste, divided
8 c packed field greens or mesclun salad (8 ounces)
2 tbsp chopped, lightly salted, roasted shelled pistachios

Directions
Preheat a Smokeless Broiler. Grill until crispy. Set aside. Add the hummus, tea, cheese, garlic, mustard, Worcestershire sauce, lemon juice, and 1 teaspoon peppercorns to a blender. Cover and purée. When ready to serve, toss the dressing with the greens in a large mixing bowl. Transfer to 4 separate bowls or plates, top with the grilled sweet potato slices, sprinkle with the pistachios and the remaining 1/4 teaspoon peppercorns, and serve.

Chopped Mexcian Salad with Lime

Suggested Piece: Food Processor & Oval Baking Dish

Ingredients
1/2 c lime juice
1 tsp crushed red pepper flakes
1 1/2 tsp honey
15 oz black beans, rinsed
2 c frozen corn, thawed
2 ripe avocados
1/4 c EVOO
3 cloves garlic (#1 cone)
6 c romaine lettuce
1 c jicama (#3 cone)
1 red bell pepper (#2 cone)
1/2 Monterey jack cheese (#2 cone)

Directions
In a small bowl whisk together lime juice, EVOO, crushed red pepper flakes, garlic, and honey. Dressing is best served at room temperature. Spread lettuce evenly across a Oval Baking Dish. Arrange beans, jicama, corn, bell pepper, and avocados side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour. Drizzle with dressing before serving.

Sirloin & Broccoli Stir Fry

Suggested Piece: 5 Qt. Gourmet Wok & 1 Qt Saucepan

Ingredients
1 tbsp cornstarch
1 tbsp low sodium soy sauce
1 tsp ginger (#1 cone)
1 garlic clove (#1 cone)
1 lb boneless sirloin steak, trimmed, cut into 1/4" crosswise strips
1 c brown rice
1 c low sodium beef broth
2 tbsp hoisin sauce
1 tsp toasted sesame oil
3 oz broccoli florets
1 yellow squash (#3 cone)
4 green onions, sliced
2 oz red cabbage (#5 cone)

Directions
Put cornstarch in a medium bowl. Add the soy sauce, ginger, and garlic, whisking to dissolve the cornstarch. Add the beef, turning to coat. Cover and refrigerate for 10 minutes, turning occasionally. Meanwhile, prepare the rice in 1 Qt Saucepan. In a small bowl, whisk together the broth, hoisin sauce, and sesame oil. Set aside. In 5 Qt Gourmet Wok cook the beef mixture over medium-high heat for 5 minutes until beef is browned on the outside. Transfer beef to a large plate. In the same wok, over medium heat, stir together the remaining ingredients. Cover and cook until Vapo-Valve clicks, reduce heat to low for 2-3 minutes. Return the beef mixture to the wok. Pour in the broth mixture, stirring to combine. Cook for 1-2 minutes, or until the broth mixture thickens, stirring occasionally. Serve over brown rice.

Spaghetti Pasta Salad

Suggested Piece: 11" Large Skillet & 6.5 Qt. Insulated Bowl

Ingredients
1 lb. thin spaghetti
2 tbsp. salt
2 cucumber (#3 cone)
1 orange pepper, seeded (#3 cone)
1/2 red onion (#4 cone)
10 oz. cherry tomatoes, halved
8 oz. mini pepperoni
4 oz. sliced black olives, drained
1/2 c. Parmesan or Pecorino Romano (#1 cone)
Dressing
1/2 c. EVOO
1/2 c. red wine vinegar
2 tbsp. Italian seasoning
2 tsp. sugar
1 garlic clove (#1 cone)
1 tsp. salt
1 tsp. pepper

Directions

Cook the spaghetti according to the pack age directions in boiling water seasoned with 2 tbsp. salt. Drain, rinse and cool. Add the spaghetti to 6.5 Qt. Insulated Bowl with the cucumbers, orange bell pepper, red onion, cherry tomatoes, mini pepperoni, black olives, and cheese. In a small bowl whisk together the EVOO, red wine vinegar, Italian seasoning, sugar, garlic, salt, and pepper. Pour over the spaghetti mixture and toss to coat. Add more cheese, salt, and pepper to taste. Chill for 30 minutes up to overnight.

Scalloped Potatoes Au Gratin

Suggested Piece: Small Skillet

Ingredients
3 medium russet potatoes (#4 cone)
2 cloves garlic, (#1 cone)
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes, opt.
1 c. heavy cream
1 oz. mild cheddar cheese (#1 cone)
1 oz. extra sharp cheddar cheese (#1 cone)
2 oz. Gruyere cheese (#2 cone)
1/3 c. Parmesan cheese (#1 cone)

Directions

Lightly butter bottom and sides of Small Skillet. Toss cheese together in a large bowl. In a medium bowl whisk together salt, pepper, red pepper flakes, and garlic with the heavy cream, set aside. Slice potatoes on #4 cone. Add two layers of potatoes to skillet, topping off with a small handful of cheese. Repeat layers until all potatoes and cheese have been used. Pour heavy cream mixture over top. Cook over medium heat until Vapo-Valve clicks, then reduce heat to low for approximately 15-20 minutes. Remove lid and slide in oven on broil to lightly brown the top.

Sauteed Greens

Suggested Piece: 10" or 12" Gourmet Skillet

Ingredients
2 tbsp. EVOO
3 cloves garlic
1 large bunch of greens (e.g. kale, mustard greens, collard greens, etc.)
1/2 c. vegetable stock
Salt & pepper to taste
2 tbsp. red wine vinegar

Directions

Heat olive olive in skillet over medium heat; add garlic and cook until soft. Add greens and vegetable stock. Cover and cook until Vapo-Valve clicks, then reduce heat to low for 2-3 minutes. Season with salt and pepper to taste. Add vinegar and toss to combine.

Classic Vinaigrette

Suggested Piece: Glass Pint Jar

Ingredients
1/2 c. olive oil
3 tbsp. red wine vinegar
1 tsp. Dijon mustard
1 garlic clove, minced
1 tsp. honey
Freshly ground pepper to taste

Directions
Put all ingredients in a jar, close to the lid and shake until emulsified. Alternatively, you can put everything in a blender and blend. Use to dress any salad right before serving and store the remaining dressing in the refrigerator for up to 3 days.

Lemon Vinaigrette

Suggested Piece: Glass Pint Jar

Ingredients
1/2 c. olive oil
Juice of one lemon
1 tsp. Dijon mustard
1 small clove garlic, minced
Fresh ground pepper to taste

Directions
Put all ingredients in a jar or other container with a lid and shake until emulsified. Use to dress salad immediately before serving and refrigerate any remaining dressing for up to 3 days.

Egg Roll in a Bowl

Suggested Piece: 11" Large Skillet

Ingredients
2 tbsp. sesame oil
6 green onions, sliced (green & white parts divided)
1/2 red onion (#2 cone)
5 cloves garlic (#1 cone)
1 lb. ground pork
1 tsp. fresh ginger (#1 cone)
2 - 3 tbsp. sriracha
1/2 head green cabbage (#4 cone)
1 carrot (#1 cone)
3 tbsp. coconut aminos
1 tbsp. rice wine vinegar
Salt and pepper to taste

Creamy Chili Sauce
1/4 c. Mayonnaise
Sriracha
Salt to taste

Garnish
Black sesame seeds 
Green parts of onion

Directions
Heat sesame oil in skillet over medium heat. Add white parts of onions, diced red onion, and garlic; saute until soft. Add ground pork (degreased), grated ginger, 1 tbsp. sriracha, and heat through. Add green cabbage, carrot, coconut aminos, rice wine vinegar, salt and pepper; cook stirring regularly until cabbage is tender. Meanwhile, in a small bowl whisk together 1/4 c. mayonnaise and 1 - 2 tbsp. sriracha. Add a pinch of salt to taste. Plate cabbage and pork, drizzle with sauce, and garnish with sesame seeds and green parts of onion.