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!   

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.) 

Broccoli Cheese Soup

Suggested Piece: 7 Qt Roaster

Ingredients
9 c broccoli (#3 cone)
3/8 tsp salt
3/8 tsp pepper
3/8 tsp garlic powder
6 c chicken broth
8 oz Neufchatel cream cheese
1/2 c cheddar cheese (#1 cone)

Directions
In 7 Qt Roaster add chicken broth, broccoli, garlic powder, salt, and pepper. Cover and cook over medium heat. When Vapo-Valve clicks reduce heat to low and cook for approximately 15 minutes. Add a few cups of warm soup to blender with cream cheese, blend until smooth. Pour cream cheese and soup mixture back into 7 Qt and stir to combine. Serve in bowls topped with 1 tbsp cheddar cheese per bowl.

6 servings: 1/8 lean, 3 greens, 1.5 condiments, and 1 health fat per serving.

Creamy Chicken & Corn Chowder

Suggested Piece: MP5 or 5 Qt. Roaster

Ingredients

2 Chicken breasts, cooked & shredded

3 tbps. Butter

¼ c. Flour

2 boxes Chicken broth

2 med. Potatoes (#3 cone)

3 c. Fresh or frozen corn

½ c. Cream

Salt & Pepper to taste

Chopped chives for garnish (opt.)

Directions

In bottom of MP5 or 5 Qt. Roaster melt butter over medium heat. Add flour and cook, stirring for approx. 2 mins. Gradually add the chicken stock, whisking until smooth. Add the potatoes and bring to a boil. Add the corn, cover and cook until Vapo-Valve clicks. Reduce heat to low and cook until potatoes and corn are tender, approx. 10 mins. Add the shredded chicken and cook for an addition 2 mins. Add the cream and stir to combine. Salt & pepper to taste and garnish with chives.

Butternut Squash Soup

Suggested Piece: 4 Qt. or 5 Qt. Roaster 

Ingredients

5-6 pieces of chopped bacon

1/4 sweet onion (#2 cone)

2-3 stalks of celery, stringed (#2 cone)

1 tbsp. minced ginger (#1 cone)

1 clove garlic (#1 cone)

1 large butternut squash (#2 cone)

1 box chicken broth

1/4 cup honey

1/4-1/2 cup of heavy whipping cream

Dash of nutmeg

Salt and pepper to taste

Directions

Saute bacon until crispy, remove and set aside. Add diced onion, celery, ginger and garlic. Cook until onions are translucent and ginger is fragrant. Pour broth over sautéed veggies and add shredded squash. Medium click low until tender, approximately 20-30 minutes. When squash is soft, add honey, whipping cream, and seasonings. Blend until smooth and serve topped with reserved crispy bacon.

Vegetarian Red Pozole with Black Beans and Summer Squash

Suggested Piece: 10 Qt. Roaster

Ingredients

½ tablespoon canola oil

1 medium yellow onion (#2 cone)

2-3 garlic cloves (#1 cone)

2 poblano peppers, roasted, seeded and diced (use canned, if needed)

2 small zucchini (#3 cone)

2 small yellow squash (#3 cone)

1 ½ teaspoons dried oregano

1 teaspoon ancho chili powder

1 ½ teaspoons ground cumin

½ teaspoon each kosher salt and black pepper, or to taste

1 (25-ounce) can Mexican style hominy, rinsed and drained

2 (15-ounce) cans Black Beans, drained

2 (10-ounce) cans Diced Tomatoes and Green Chiles

1 (20-ounce) can Red Enchilada Sauce

1 (32-ounce box) vegetable broth (4 cups)

For serving:

Fresh cilantro

Sliced radishes (#4 cone)

Diced Avocado

Green Cabbage (#4 cone)

Fresh limes

Directions

In a 10 Qt. Roaster over medium heat add onion and saute for 5-6 minutes, or until onions are translucent. Add garlic, poblano peppers, zucchini and yellow squash; and saute for an additional 2-3 minutes.nStir in the oregano, ancho chili powder, cumin, salt and black pepper. Cook, stirring constantly, until spices are fragrant, about 30 seconds. Add the hominy, black beans, diced tomatoes and green chiles, enchilada sauce and vegetable broth to the pot. Stir to combine and cover with lid. When Vapo-Valve clicks, reduce heat to low and cook for 20 minutes.
*For a non-vegetarian alternative cook bone-in chicken thighs in bottom of 10 Qt. Roaster before sauteing the onion. Follow the remainder of the recipe as written, but don't forget to take out the bones before serving!!!

Potato Soup

Suggested Piece: 3, 5, or 7 Quart Roaster

Ingredients
1 large potato per person (#3 cone)
1/4 c. chopped celery per person (#2 cone)
1/4 c. chopped onion per person (#3 cone)
Milk, covers potatoes by 1 inch
2 tsp. flour
Salt & Pepper to taste
Bacon (optional)
Cheese (optional)

Directions
Select the size Roaster that will fill your piece at least 2/3 full. Combine all ingredients in Roaster, cover, and turn heat to medium. When Vapo-Valve clicks reduce heat to low and cook for approximately 30-60 minutes. Top with pieces of cooked bacon or shredded cheese.