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!

Rice & Quinoa Breakfast Pudding

Suggested Piece: 2 Qt. Saucepan/Small Skillet

Ingredients
2/3 c. quinoa
½ c. long grain brown rice
3-4 c. almond milk, unsweetened
1 tbsp. chia seeds
1 tbsp. + 1 tsp. honey
1 tbsp, + 1 tsp. unrefined organic brown sugar
1 ¼ tsp. salt
1 tbsp. vanilla extract, or more to taste
3 tsp. pumpkin pie spice

Directions

Pour the quinoa & rice into saucepan. Level it out and place your index finger so that it is touching the surface of the rice. Add enough water so that it comes up to your first knuckle — use the crease on the palm-side of your finger. Cover with lid and cook over medium heat until Vapo-Valve™ clicks rapidly, then reduce heat to low for approximately 20-30 minutes. Meanwhile combine almond milk, chia seeds, honey, brown sugar, salt, vanilla, and pumpkin pie spice in separate bowl; allowing chia seeds to expand in milk mixture. Stir in milk mixture with cooked quinoa and brown rice. Serve immediately! 

Stone Fruit Crisp

Suggested Piece: 12” Chef Gourmet Skillet

Ingredients
6 c. *peaches, nectarines, plums, apricots, etc.
½ tsp. orange zest
1 tsp. cinnamon
1-2 tbsp. brown sugar
1 ½ c. oats
1 ½ c. ground almonds or ground flour
½ c. sliced almonds (opt.)
½ c. **sunflower seeds, chopped
¾ c. natural unrefined organic brown sugar
6 tbsp organic butter or coconut oil, melted

Directions

Combine sliced fruits, orange zest, ground cinnamon and sugar in bowl and stir to combine.

Place fruit mixture in skillet and set aside. For topping, place oats, almond flour, sunflower seeds, sugar and butter in bowl and mix thoroughly to combine. Place topping over fruit mixture to cover fruit in skillet. Place skillet on stove, turn heat to medium and cover with the 12" Electric Skillet cover. When Vapo-Valve™ clicks, reduce heat to low and cook for 20 minutes or until fruit inside softens and get bubbly. When ready to serve, remove handles and place gourmet skillet in 375°F/190°C oven and cook, uncovered for 10 minutes until top becomes golden and crispy. Serve crisp warm.

Tips: Top warm crisp with ice cream or other topping of choice. Adjust sweetener in fruit mixture according to sweetness of fruits being used. Bake this Stone Fruit Crisp recipe ahead of time, then reheat in the oven and crisp up the top right before serving.  

*Use juicy stone fruits: peaches, plums, apricots, nectarines and others should be available in your local markets and farms for this tasty warm sweet treat.

**Sunflower seeds are an excellent source of protein, calcium and iron. 

See original recipe here https://recipes.saladmaster.com/recipe/stone-fruit-crisp

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

Chicken "Cheesesteak"

Suggested Piece: 12" Electric Skillet (EOC) and 1 Qt. Sauce Pan

Ingredients

4 chicken breasts
Salt & pepper
2 green peppers, sliced
2 medium onion, sliced
4 tbsp. butter
1/2 c. Franks Red Hot sauce
Mozzarella cheese (#2 cone)

Directions
Layer chicken breasts seasoned with salt & pepper, green peppers, and onion in bottom of 12" Electric Skillet. Cover and cook over medium heat until Vapo-Valve clicks, then reduce heat to low for 1 hour. Meanwhile, over low heat combine butter and Franks Red Hot sauce in 1 Qt. Sauce Pan. When chicken is cook through, pour off any excess liquid, and shred. Pour sauce mixture over chicken, peppers, and onions.

Option #1: Serve in hoagie rolls and top with shredded mozzarella cheese.
Option #2: Serve over a bed of romaine lettuce and top with shredded mozzarella cheese.

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.

Chicken & Rice

Suggested Piece: 12" Electric Skillet

Ingredients
6-9 chicken thighs, bone-in, skinless
2 c. rice (brown, wild, long grain, etc.)
3 1/2 c. chicken broth
1 tsp. poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. half & half
1 carrot (#1 cone)
1 celery stalk (#2 cone)
1/2 onion (#2 cone)
5-6 mushrooms (#3 cone)
1/4 c. parsley, chopped

Directions
Preheat 12" Electric Skillet on 450F until drops of water form beads. Press chicken thighs into skillet to sear one side (5-7 minutes). Season chicken with poultry seasoning, salt, and pepper. Once chicken releases from the skillet, flip over and press opposite side into pan to sear (5-7 minutes). Remove chicken from skillet, set aside. Reduce heat to 350F. Add carrot, celery, onion, and mushrooms; saute until onions are translucent. Add rice, broth, and half & half; stir to combine. Add chicken back to skillet; cover and cook on 350F until Vapo-Valve clicks. Reduce heat to 185F and continue cooking for 20 minutes. Garnish with chopped parsley.

Tip: Change the seasonings, vegetables, and herbs to create your own masterpiece! For example, omit poultry seasoning, half & half, carrot, celery, mushroom, and parsley. Season chicken with chili powder and cumin. Saute onion, green chilis, and garlic before adding rice, enchilada sauce, and chicken broth. Then garnish with chopped cilantro for a version of Arroz con Pollo!

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.) 

Ham with Mango Salsa

Suggested Piece: 10 Qt Roaster

Ingredients
1 spiral ham
16 oz fresh mango salsa

Directions
Place ham in 10 Qt Roaster. Pour mango salsa over ham. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and cook for approximately 20 minutes per pound.

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.

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

Frittata

Suggested Piece: Small Skillet

Ingredients
1/4 onion (#2 cone)
1/2 c green pepper, diced
5 eggs
4 egg whites
1/2 tsp salt (opt.)
1/4 tsp pepper (opt.)
3 tbsp Parmesan cheese (#1 cone)

Directions
Add the onions and peppers to skillet and cook over medium-low heat until soft. Meanwhile, whisk together the remaining ingredients in a medium bowl. Add mixture to the green pepper and onions in the skillet and cover. Cook over medium low heat until center of frittata is firm.

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.

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.

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.

Paleo Chili

Suggested Piece: 3 Qt. Roaster with Perforated Basket

Ingredients
1 lb. grass-fed ground beef
4 garlic cloves (#1 cone)
1 yellow onion (#2 cone)
2 carrots (#2 cone)
2 celery stalks ( #2 cone)
2 - 14.5 oz. cans diced tomatoes
3 tbsp. chili powder
2 tsp. onion powder
2 tsp. dried oregano
2 tsp. ground cumin
Sea salt & freshly ground pepper to taste

Directions
Using 3 Quart Roaster & Perforated Basket degrease your ground beef. Once cooked through, pour out the water in the bottom of the 3 Quart Roaster and transfer ground beef into it. Add onion, carrots, celery, and tomatoes. Add the remaining ingredients, season with salt and pepper, and stir until well combined. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and cook for up to 8 hours.

Honey-Beer Braised Ribs

Suggested Piece: 12" Electric Skillet (EOC)

Ingredients
1/2 c. packed brown sugar
1 tsp. pepper
3/4 tsp. salt
6 lbs. pork baby back ribs
1/4 c. honey
1 bottle (12 oz.) dark beer
1/4 c. apple cider vinegar
1 bottle (18 oz.) barbecue sauce

Directions
Combine the brown sugar, pepper, and salt; rub over ribs. Place ribs bone side down in 12" EOC. Drizzle with honey. Combine beer and vinegar; pour around ribs. Cover and set temperature to 350F until Vapo-Valve clicks. Reduce temperature to 185F for 2 hours, or until tender. Pour off excess liquid and cover with barbecue sauce.

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.