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!

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.

Best Ever Cranberry Sauce

Suggested Piece: 9” Small Skillet

Ingredients

12 oz. fresh cranberries, rinsed

1 orange, juiced and zested (#1 cone)

3/4 c. monk fruit

Pinch of salt

1 cinnamon stick

1/4 c. water

Directions

Place cranberries in small skillet. Using the #1 cone zest as much or as little of the orange rind as you like into the skillet. Quarter the orange and, holding on to the peel. juice it on the #1 cone into the skillet as well. Add remaining ingredients and stir to combine. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for approximately 10 minutes, or until all or most of the cranberries have popped. Let cool for a least 30 minutes. Cover and refrigerate until ready to use. Remove cinnamon stick before serving. (Can be made 3 days in advance.)  

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.

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.

Creamed Corn

Suggested Piece: 9" Small Skillet

Ingredients
1  lb frozen corn
8 oz Neuftchatel cream cheese
1/4 c butter
1 tbsp sugar
Salt & pepper to taste

Directions
Place frozen corn in bottom of saucepan. Add remaining ingredients on top. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for 5-7 minutes. Stir to incorporate all ingredients evenly before serving.

Alternatives:
- 1/4 tsp cayenne pepper: to kick it up a notch!
- 4 oz. canned green chilis
- 1-2 diced green onions as a garnish
- Substitute sugar for brown sugar and add 2 cloves minced garlic
- Substitute sugar for stevia for a healthier option.

Deviled Eggs - Three Ways

Suggested Piece: 11" Large Skillet, 3.5 Qt Insulated Bowl

Ingredients
12 eggs
4 tbsp mayonnaise (or veganaise)
4 tsp yellow mustard
2 tsp dill pickle juice or vinegar
Sat & pepper to taste

Directions
Place a sopping wet paper towel in bottom of 11" Large Skillet. Place rinsed raw eggs on top of paper towel. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and cook for approx 10-15 minutes. Place eggs in 3.5 Qt Insulated Bowl filled with water and ice. Allow eggs to cool before handling. Peel and slice each egg lengthwise and remove yolks. In small bowl combine yolks with mayonnaise, mustard, vinegar, and a pinch of salt & pepper. Mash until smooth. Scoop mixture into a plastic sandwich bag and snip the corner to create a piping bag.

Variations
Smoked Paprika: Use lime juice in place of pickle juice. Add 1-2 tbsp fresh cilantro and 1/4 tsp smoked paprika to the yolk mixture. Top with additional smoked paprika.

Curry: Use lemon or lime juice in place of pickle juice. Add 1/4-1/2 tsp yellow curry powder to your yolk mixture. Top with minced cilantro or additional curry powder.

Avocado: Use lemon or lime juice in place of pickle juice. Use 2-4 tbsp fresh avocado in place of the mayonnaise. Top with fresh cilantro. (You can also use prepared guacamole instead of avocado!)

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. 

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.

Corn Souffle

Suggested Piece: Bake & Roast Pan

Ingredients
6 eggs
3/4 c. sugar
Dash of salt
30 oz. canned creamed corn
15 oz. frozen corn
2/3 c. milk
1/2 tsp. vanilla
4 tbsp. flour
2 tbsp. butter

Directions
Cream eggs and sugar until a lemony yellow. Add sugar, salt, creamed corn, frozen corn, milk, vanilla, and flour and beat for 1 minute. Pour into a buttered pan and a dot with butter. Bake at 350F for 1 hour. Let sit for 10 minutes so that is sets and thickens. You know it's done when the edges are golden and slightly pulled away from the pan.

Roasted Autumn Vegetables

Suggested Piece: 12" Chef Gourmet Skillet

Ingredients
3 c. Brussels sprouts ends trimmed, halved
3 tbsp. EVOO (extra virgin olive oil)
Salt to taste
1 1/2 lb. butternut squash, peeled, seeded, and cubed into 1-inch pieces
1/3 c. maple syrup
1/2 tsp. ground cinnamon
2 c. pecan halves
1 c. dried cranberries

Directions
Preheat skillet over medium heat. Add EVOO and Brussel sprouts to skillet (flat side down to brown). Salt to taste. Add butternut squash, maple syrup, and cinnamon to skillet. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low until squash is cooked through. Toss with pecan halves and dried cranberries.

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 Fries with Herbs

Suggested Piece: 12" Electric Skillet

Ingredients
1 1/2 tsp. dried oregano
1 1/2 tsp. fresh parsley, finely chopped
1/2 tsp. dried thyme
4 large sweet potatoes (#3 cone)
1 1/2 tsp. freshly ground black pepper
2 tbsp. coconut oil, melted

Directions
Melt coconut oil over medium heat in bottom of skillet. Combine all of the herbs, pepper, and sweet potato into skillet, stir to coat. Cover and crack lid to fry sweet potatoes.

Peggy's Quick Beer Bread

Suggested Piece: 11” Skillet

Ingredients
3 cups all-purpose flour
3 tsp baking powder
1 tsp salt
¼ cup sugar
1 – 12 oz can beer (Budweiser)
¼ cup butter

Directions
Preheat skillet on medium-low heat. Mix together all dry ingredients in large bowl. Pour in beer and mix well, batter will become sticky. Melt butter in bottom of skillet to coat and pour excess butter into small dish. Empty dough into skillet and drizzle with remaining butter. Cover and bake on medium-low for approximately 30-35 min. or until baked through. (Skillet should never click when baking dough!)   

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.

Brown Buttered Mashed Potatoes

Suggested Piece: 3 Qt. Sauce Pan with Perforated Basket

Ingredients

3-4 Yukon Gold potatoes (#3 cone)
2-3 cloves garlic, whole
1/4 c. butter
1/4 c. heavy cream

1-2 tbsp. parsley, finely chopped
Salt & pepper to taste

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. Place whole pealed garlic cloves on top of potatoes. Set Perforated 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 add butter to bottom of pan. Brown butter over medium heat until milks solids separate and butter turns a golden brown. Immediately remove from heat and transfer potatoes from Perforated Basket to 3 Qt. Sauce Pan. Add heavy cream, finely chopped parsley, and salt & pepper to taste. Stir to combine and mash.

Ultimate Green Bean Casserole

Suggested Piece: 11" Large Skillet

Ingredients
For the topping:
4 slices hearty bread, torn into small pieces
2 tbsp. butter, softened
¼ tsp. salt
⅛ tsp. pepper
6 oz. (about 3 cups) canned fried onions
For the beans and sauce:
2 lbs. fresh green beans, trimmed and halved crosswise
Salt & pepper to taste
3 tbsp. unsalted butter
1 lb. white mushrooms, sliced thin
3 garlic cloves, minced
3 tbsp.  flour
1½ c. chicken broth
1½ c. heavy cream

Directions

For the topping:

Combine the bread pieces, softened butter, salt and pepper in a blender or food processor and pulse until crumbles are coarse. Toss with canned fried onions in a large bowl and set aside.

For the beans and sauce:

Place frozen green beans in 11" Large Skillet and cook using the medium - click - low method for 5 mins. Remove from heat and place blanched green beans in paper towel lined colander. 

Melt 3 tablespoons butter in 11" Large Skillet over medium heat. Add mushrooms, garlic, ¾ teaspoons salt and ⅛ teaspoon pepper. Cook until the mushrooms release their moisture and then liquid evaporates, about 6 minutes.

Add 3 tablespoons flour and cook for 1 minute, stirring constantly. Add in the broth and simmer, stirring constantly. Stir in the heavy cream and cook until liquid thickens and reduced to about 3½ cups, or for about 12 to 15 minutes. Add salt and pepper to taste, if desired.

Stir in green beans. Sprinkle with topping, cover and cook over medium heat about 15 mins. Remove cover and place under broiler until topping is golden brown.

Tip: For a new spin on an old favorite substitute green beans for halved Brussels sprouts! Also, if you want to make this ahead mix up your bread-crumb topping and store it in the refrigerator for up to 2 days. Combine with onions just before baking. You may make the bean and sauce mixture and refrigerated, covered, for up to 24 hours. To serve, heat casserole in 425 degree oven for 10 minutes, then add topping and bake as directed above.

Fall Harvest Cube Stuffing

Suggested Piece: 3 Qt. Ultimate Culinaire

Ingredients
1 10-ounce package of Mrs. Cubbison's Herb Seasoned Cube Stuffing
1/2 c. sweet potato (#3 cone)
1/2 c. shallots (#2 cone)
1/2 c. celery (#2 cone)
12 oz. Cremini mushrooms (#3 cone)
4 tbsp. olive oil
2 tbsp. butter
4 c. spinach, washed, stemmed, torn
1 tbsp. sage, fresh chopped
2 tbsp. parsley, fresh, chopped
2 tsp. thyme, fresh
2 c. vegetable broth
Salt & pepper to taste

Directions
Place sweet potato, shallots, celery and mushrooms in Culinaire with olive oil until coated; season with salt and pepper. Cover and cook using the medium-click-low method for approximately 15 minutes. Add Mrs. Cubbison's Herb Seasoned Cube Stuffing, spinach, sage, parsley, thyme, chicken broth, salt and pepper; mix until combined well. Cover and cook over medium-low heat until warmed through. Uncover and place in oven under broiler for a few minutes until lightly browned on top.