Cauliflower Rice Stuffing

Suggested Piece: 11” Large Skillet

Ingredients
2 tbsp. unsalted butter
2 c. celery (#2 cone)
2 c. mushrooms (#2 cone)
2/3 c. yellow onion (#2 cone)
4 oz. walnuts (#2 cone)
8 c. cauliflower (#2 cone)
1 tsp. bullion
2 tbsp. chopped fresh sage
2 tbsp. chopped fresh rosemary
1 tbsp. poultry seasoning
1 tsp. salt

Directions
Heat butter in large skillet over medium heat. Add celery, mushrooms, onion, and walnuts. Sauté for five minutes. Add cauliflower, sauté for an additional two minutes. Add bullion and seasoning; mix well. Cover and cook over medium heat until Vapo-Valve clicks; reduce heat to low for 12-15 minutes. Serve!

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!   

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.) 

Faux-tato Salad

Suggested Piece:  2.5 Qt Perforated Basket, 3 Qt Saucepan, and 3.5 Qt Insulated Bowl

Ingredients
1 large head cauliflower (#3 cone)
3 eggs, hard cooked (#3 cone)
3 tbsp mayonnaise
3 tbsp sour cream
1/4 c sweet pickle relish
1 tbsp sweet onion (#2 cone)
1 tbsp mustard
1 tsp salt
1/4 tsp pepper

Directions
Pre-cool 3.5 Qt Insulated Bowl in refrigerator. Pour 1/2 inch of water in bottom of 3 Qt Saucepan, place on stove over medium heat. Meanwhile, process cauliflower stalks on #3 cone (stopping at florets and breaking them apart) into 2.5 Qt Perforated Basket. Rinse 3 eggs and place on top of cauliflower. Insert basket over preheated water in 3 Qt Saucepan. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for 5 minutes. Immediately remove from heat and transfer cauliflower to cold 3.5 Qt Insulated Bowl. Peel eggs and process on #3 cone. Combine cauliflower, eggs, and all remaining ingredients. Cover and chill for at least 30 minutes to allow flavors to blend. Add salt and pepper to taste just before serving.

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.

Cranberry-Apple Chutney

Suggested Piece: Small Skillet

Ingredients
1 medium onion (#2 cone)
2 large tart apples (#2 cone)
12 oz. fresh or frozen cranberries
1/2 c. golden raisins
3/4 c. sugar
1/2 c. packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. allspice
1/8 tsp. ground cloves
1/4 c. apple cider vinegar
1/2 c. walnuts (#2 cone)

Directions

In small skillet layer onion, apples, cranberries, golden raisins, sugars, seasonings, and vinegar. Cover and cook over medium heat until Vapo-Valve clicks, the reduce heat to low for 10-15 minutes. Remove lid and mash with potato masher until desired texture forms. Stir in walnuts just before serving. 

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 Fried Rice

Suggested Piece: 10" Gourmet Chef Skillet

Ingredients
2 organic eggs
2 - 4 tbsp. EVOO (extra virgin olive oil)
2 tbsp. garlic (#1 cone)
1/2 medium onion (#2 cone)
1/2 c. carrots (#1 cone)
1/2 c. red cabbage (#2 cone)
1 head cauliflower (#2 cone)
Salt & pepper to taste
3 tbsp. coconut aminos
1 - 4 tsp. sriracha

Directions
Preheat skillet over medium heat. In small bowl, scramble two eggs. Cook eggs in dry skillet; the set aside. Process garlic, onion, carrots, purple cabbage, and cauliflower in large bowl. Heat EVOO in skillet over medium heat. Add veggies to skillet. Season with salt and pepper, coconut aminos, and sriracha to taste. Once veggies are almost finished cooking add in scrambled eggs and mix. Top with more sriracha and sliced avocado (opt.)

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.

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.

Beer-Braised Beef

Suggested Piece: 12" Gourmet Chef Skillet & Multipurpose 5 Qt.

Ingredients
3 bacon strips
2 lbs. beef stew meat, cut into 1-inch cubes
1/2 tsp. pepper
1/4 tsp. salt
1 onion (#3 cone)
1 tsp. garlic (#1 cone)
1 bay leaf
1 can (12 oz.) beer
1 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1 tsp. thyme, dried
2 tbsp. all-purpose flour
1/4 c. water

Directions
In large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the MP5, brown beef over medium-high heat. Add the bacon, onion, garlic, and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture. Cover and cook over medium heat until Vapo-Valve clicks, then reduce temperature to low. Cook over low heat until meat is tender. In small bowl, combine flour and water until smooth. Gradually stir into MP5. Cover and cook on medium heat until thickened. Discard bay leaf. Serve over noodles or mashed potatoes.

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

Sausage Cornbread Stuffing

Suggested Piece: 3 Qt. Saucepan with Perforated/Culinary Basket

Ingredients
1 pkg. Premium Pork Regular Sausage
2 c. chopped celery
1 c. finely chopped onion
4 c. coarsely crumbled cornbread
¼ c. chopped fresh parsley
1 tsp. poultry seasoning
1 c. chicken broth
1 egg, lightly beaten
½ c. chopped pecans (opt.)

Directions
De-grease the sausage by cooking it in the 3 Qt. Perforated Basket /or Culinary Basket over 1/2 inch of water in the 3 Qt. Roaster on medium-high temperature. While cooking the fats & oils will drip into the water instantly making your meat leaner! Remove basket and pour out greasy water. Saute celery and onion in bottom of 3 Qt. Saucepan over medium heat for 8-10 minutes or until softened and onions are translucent. Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired. Cover a cook over medium-low heat for approx. 15 minutes or until thoroughly heated.

Optional: Just before serving, uncover and place in oven under the broiler to toast the top.

Farmhouse Hash with Poached Eggs

Suggested Piece: 3 Qt. Saucepan, Perforated Basket, & 11” Large Skillet

Ingredients

1 tbsp. butter

1/2 medium onion (#2 cone)

1 carrot (#2 cone)

2 stalks celery (#2 cone)

2 large red-skinned potatoes (#3 cone)

1/2 pound sweet Italian sausage, casings removed

1 tsp. paprika

1 tsp. chopped garlic

1/2 tsp. red pepper flakes

Kosher salt

6 large eggs

Freshly ground black pepper

Directions

Add butter onion, carrot, celery, potatoes, paprika, garlic, red pepper flakes and 1/2 teaspoon salt to 11” Large Skillet. Cover and cook over medium heat until Vapo-Valve clicks, reduce heat to low. Cook until the potatoes and carrots are tender about 15 minutes. Meanwhile, add sausage to perforated basket and set inside 3 Qt. Saucepan with ½ inch water in the bottom. Cook over medium-high heat until sausage is cooked through, breaking up pieces with spatula. Add sausage to large skillet, stir. Create 6 dents in mixture and crack 1 egg into each dent. Cover and continue cooking until white of egg is cooked (longer if you like the yoke cooked too). Uncover and season with salt and black pepper.

Braised Short Ribs

Suggested Piece: 4.5 Qt. Mini Braiser -or- 5 Qt. Roaster

Ingredients

8 whole beef short ribs

Salt and Pepper to taste

1/4 c. flour

6 pieces thin sliced bacon, diced

1 onion (#2 cone)

3 carrots (#2 cone)

2 shallots, diced

2 c. white or red wine (preferably dry)

2 c. beef broth

2 sprigs thyme

2 sprigs rosemary

Instructions

Salt and pepper ribs, then dredge in flour. Set aside. In bottom of piece, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon and set aside. Pour off most of the grease. Raise heat to medium-high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat back to medium. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid. Cover and cook over medium heat until Vapo-Valve clicks; reduce heat to low continue cooking (20 minutes per pound) but the longer the better! Ribs should be fork-tender and falling off the bone. Serve 2 ribs on bed of creamy polenta or mashed potatoes, spooning a little juice over the top. YUM!