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.) 

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.

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

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.

Bacon Mushroom Spinach Frittata

Suggested Piece: 11" Large Skillet

Ingredients

6 large eggs

1/2 c. milk

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. dried thyme

Dash of hot sauce

Kosher salt and freshly ground black pepper, to taste

4 slices bacon, diced

2 cloves garlic, diced

8 oz. cremini mushrooms, thinly sliced

2 c. baby spinach

1 Roma tomato, diced 

Directions

In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside. Heat a 11” Large Skillet over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes, pour off excess fat. Transfer bacon to a paper towel-lined plate, let cool, and crumble. Add garlic and mushrooms to the skillet, sauté. Add spinach and tomato to skillet, pour in egg mixture on top, and sprinkle with bacon crumbles. Cover and cook over medium heat until Vapo-Valve clicks then reduce heat to low. Cook until center is firm.

Tip: For a healthier alternative omit the bacon.

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!