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!

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!   

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!

Grilled Chicken Breasts with Herbs & Lemon

Suggested Piece: Smokeless Broiler

Ingredients

2-4 skinless chicken breasts (about 1 1/2 lbs. total)

1/3 c. extra virgin olive oil

3 garlic cloves, minced

1/2 tsp. salt

1/4 tsp. black pepper

2 tbsp. finely chopped fresh parsley

1/2 tsp. finely chopped fresh thyme

1/2 tsp. finely chopped fresh oregano

1/4 tsp. finely chopped fresh rosemary

3 tbsp. lemon juice

Directions

Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness. Place chicken in a large resealable ziploc bag. Add all the other ingredients and massage to evenly coat. Seal bag and marinate in the refrigerator for at least an hour, but ideally four. Coat Smokeless Broiler grates with nonstick spray. Place chicken directly on Smokeless Broiler and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F. Transfer to a plate and let rest for a few minutes. Slice and serve!

Rosemary Garlic Mashed Potatoes

Suggested Piece: 3 Qt. Sauce Pan with Culinary Basket 

Ingredients

3 large potatoes (#3 cone)

2-3 cloves garlic (#1 cone)

1 sprig of rosemary

2-4 tbsp. butter

Directions

Place 1/2 inch of water in bottom of 3 Qt. Sauce Pan and begin warming over medium heat. Meanwhile, process 3 large potatoes on #3 cone into Culinary Basket. Using #1 cone finely shred garlic on top of potatoes. Remove rosemary leaves from the stem and sprinkle on top garlic. 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 and transfer potatoes from Culinary Basket. Add butter and stir with fork until mashed.