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!

Gluten Free Flaky Pie Crust

Suggested Piece: 2 Saladmaster Pie Plates

Ingredients

3 c. almond flour, finely ground

1/2 c. monk fruit sweetener

6 tbsp. erythritol, powdered

1/2 tsp. table salt

10 tbsp. unsalted butter, cold & cubed

2 large egg white

2 tsp. water

Directions

Into a bowl of a stand mixer with whisk attachment add all dry ingredients; mix. Add butter to bowl and continue to mix with dry ingredients until pea size balls form. In a small bowl, whisk egg whites with water. Drizzle egg whites on top of crust mixture and mix until dough comes together. Remove from stand, divide evenly in half, shaping into 2 disc shapes. Chill dough for 30 minutes to 1 hour. Dough should be firm, but still soft enough to roll easily. Place dough between two large pieces of plastic wrap. Starting in the center, roll dough into a 12-inch circle. Place dough in the freezer for 10-15 minutes to firm. Dough needs to be chilled so it does not fall apart when plastic wrap is peeled off. Peel off top layer of plastic. Center crust dough inside pie plate, dough side down, fitting it to the shape of the plate. Remove top layer of plastic wrap. Gently fold extra dough under at the edges and form decorative crust using fingers or fork. Prick holes all over the bottom of the pie crust dough with a fork (docking). Refrigerate for 15 minutes. Preheat the oven to 350F. Bake for 15-20 minutes or until sides and bottom are golden. Remove from the oven to a cooling rack. Cool completely before filling.

Notes

If making a pie where the filling will be baked and has a lot of moisture, like custard or pumpkin, only partially bake the pie crust for 7-8 minutes until the bottom is flaky but still pale. Pie crusts for baked fillings such as fruit pies generally do not require blind baking the crust.

Berry Crisp

Suggested Piece: 10” Gourmet Skillet

Ingredients
4 c. fresh berries
4 tsp. lemon juice, fresh
4 tbsp. arrowroot powder (or tapioca flour)
1/2 tsp. cinnamon, ground
2 pinches nutmeg, ground

Crumble Topping:
1/2 c. coconut flour
1 c. oats
4 tbsp. coconut oil, room temperature
2 tbsp. water
1/2 tsp. salt
1 tsp. baking powder
4 tbsp. coconut sugar (or monk fruit sweetener)
1/2 c. almonds, chopped

Directions
In a small bowl mix together blackberries, lemon juice, arrowroot powder, cinnamon and nutmeg until berries are coated. In another bowl combine crumble ingredients: coconut flour, oats, coconut oil, water, salt, baking powder, coconut sugar, and almonds. Mix until all ingredients are well combined and mixture has a crumbly texture. Place berry mixture in bottom of 10” gourmet skillet spread out so bottom of pan is covered. Spoon crumble mixture on top of blackberries as evenly as possible to cover berries. Place lid on skillet and turn heat to medium. When Vapo-Valve begins to click steadily, turn heat to low and cook for 20 minutes. Turn heat off and let rest for 5 minutes. Remove lid and serve crumble warm or at room temperature. Garnish with fresh mint if desired.

Tips:
Place crumble under broiler for 5-8 minutes at end of cooking for a crispier topping. Serve crumble with a spoon of low-fat vanilla yogurt.

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.)  

Pumpkin Cheesecake Mousse

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
12 oz. Neufchâtel cream cheese
15 oz. unsweetened pumpkin purée
1/2 c. erythritol (or monk fruit sweetener)
2 tsp. vanilla extract
2 tbsp. pumpkin pie spice
3/4 c. heavy cream

Directions
In a large mixing bowl combine the cream cheese and pumpkin purée. Using a hand mixer with whisk attachment, cream the two together until there are no visible clumps and the mixture is smooth and creamy. Add the erythritol (or sweetener of your choice), vanilla extract,  pumpkin pie spice, and heavy cream. Mix until all ingredients are well incorporated. Refrigerate for an hour before serving.

Egg Nog

Suggested Piece: Multipurpose 5 Qt (MP5)

Ingredients

2 c. heavy cream

1 c. unsweetened plain almond milk

3/4 c. powdered monk fruit

4 large eggs

1/2 tsp. vanilla extract

1/2 tsp. ground nutmeg

1/4 tsp. ground cinnamon

Rum extract to taste

Directions

Separate the egg yolks from the whites. In a bowl, stir the egg yolks until smooth. Set aside the egg whites. In a blender or with an immersion blender process monk fruit until powdery fine. Add almond milk, heavy cream, powdered monk fruit, and beaten egg yolks to MP5, and place on medium-low heat (200F). Whisk almost constantly for 10 to 15 minutes. Cover and reduce heat to 160F for an additional 10 to 15 minutes, stirring occasionally. The mixture should not be hot enough to simmer. Turn off the heat. Add vanilla extract, nutmeg, and cinnamon, and whisk until spices are well-mixed (they will not completely dissolve). Let stand to cool, and then cover and refrigerate for at least a few hours or overnight to chill.

For serving:

When the eggnog is chilled, use fine mesh or cheesecloth to strain the liquid for a smoother drink. Pour into individual glasses, and top with additional nutmeg and garnish with cinnamon sticks. Optionally for a foamier drink: Use a hand mixer to beat the egg whites until soft peaks form. Add as much of the foamy egg whites as desired by stirring with the chilled eggnog, and serve. Optionally for an alcoholic drink: Add desired alcohol to each serving glass, and pour the chilled eggnog over it, stirring a bit.

Kitchen Sink Blondies

Suggested Piece: Bake and Roast Pan

Ingredients
1 1/2 sticks unsalted butter, melted
2 large eggs
1 1/2 c. light brown sugar (or substitute)
1 1/2 tbsp. vanilla extract
1 1/2 c. all-purpose flour
22 Oreo sandwich cookies pieces
1/2 c. M&M's or Reese's Pieces (or 1/4 c. of both!)
Candy eyes to decorate (opt.)

Directions
Preheat oven to 350F. Coat Bake and Roast Pan with cooking spray. Whisk together until smooth the melted butter, egg, brown sugar, and vanilla. Add the flour and stir until just combined. Gently fold in Oreo pieces. Spread batter evenly in Bake and Roast Pan. Sprinkle with M&M's/Reese's Pieces and candy eyes, and press into batter with spatula. Bake for 20-22 minutes, until top is no longer wet. Allow the blondies to cool in pan before slicing and serving.

Vegan/GF Fruit & Almond Shortbread Bars

Suggested Piece: 9" Small Skillet or 10" Gourmet Chef Skillet

Ingredients
1 c. vegan butter
1/2 c. sugar (or sugar substitute)
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 c. almond flour
1 c. Pillsbury GF flour blend
1/4 tsp. salt
1 c. fruit preserves
Sliced almonds, for topping

Directions
Grease skillet with coconut oil and set aside. In stand mixer, beat the butter and sugar until light and fluffy. Add the vanilla and almond extracts. In a separate bowl, mix flours and salt. Add the dry ingredients to the butter/sugar mixture and mix until just incorporated (don't over mix!) Press 2/3 of the dough into bottom of skillet, cover and cook over medium-low heat. Remember, at a true medium-low temperature the Vapo-Valve will NOT click. Cook until center of shortbread is firm and no long doughy. Remove from heat and spread fruit preserves evenly over the top (red raspberry shown). Dollop teaspoonfuls of remaining dough evenly on top the fruit preserve layer and sprinkle with sliced almonds. Cover and continue to cook over medium-low heat until top layer of shortbread is set. Or for a golden brown top, place in oven at 350F for approx. 15-20 min. Cut into bars and serve immediately or store in refrigerator. Thanks Duff Goldman for inspiring this one-of-a-kind dessert!

Tips: To make a non-GF/vegan version, use regular butter and substitute equal amounts all-purpose flour for the GF flour blend.

Mixed Vegetable Salad with Lime Dressing

Suggested Piece: 3 Qt Saucepan with Inset, 3.5 Qt Insulated Bowl

Ingredients
About 2 cups of any or all of the following:
- beets (#3 cone)
- carrots (#3 cone)
- potatoes (#3 cone)
- green beans (fresh or frozen, thawed)
- peas (fresh or frozen, thawed)
- radishes (#4 cone)
- cucumber (#3 cone)
- grape tomatoes, halved

Dressing
3 tbsp. lime juice (#1 cone)
1/2 c. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tbsp. cilantro, chopped

Garnishes
1 hard boiled egg (#3 cone)
1/2 red onion (#4 cone)
2 tbsp. feta cheese

Directions
Place 3.5 Insulated Bowl in refrigerator to cool. Process beets, carrots, and potatoes on #3 cone in Inset. Place Inset in 3 Qt. Saucepan over 1/2 in. water. Cook over medium heat until Vapo-Valve clicks, reduce heat to low and continue cooking for approx. 7 minutes (vegetable should be al dente, not mushy). Add cooked vegetables to pre-cooled 3.5 Qt Bowl. Add green beans, peas, radish, cucumber, and/or tomatoes. Top with desired garnishes. Add all dressing ingredients to a glass jar with lid, shake to combine. Pour dressing over salad just before serving. Thank you Rick Bayless for inspiring this dish!

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!   

Rice & Quinoa Breakfast Pudding

Suggested Piece: 2 Qt. Saucepan/Small Skillet

Ingredients
2/3 c. quinoa
½ c. long grain brown rice
3-4 c. almond milk, unsweetened
1 tbsp. chia seeds
1 tbsp. + 1 tsp. honey
1 tbsp, + 1 tsp. unrefined organic brown sugar
1 ¼ tsp. salt
1 tbsp. vanilla extract, or more to taste
3 tsp. pumpkin pie spice

Directions

Pour the quinoa & rice into saucepan. Level it out and place your index finger so that it is touching the surface of the rice. Add enough water so that it comes up to your first knuckle — use the crease on the palm-side of your finger. Cover with lid and cook over medium heat until Vapo-Valve™ clicks rapidly, then reduce heat to low for approximately 20-30 minutes. Meanwhile combine almond milk, chia seeds, honey, brown sugar, salt, vanilla, and pumpkin pie spice in separate bowl; allowing chia seeds to expand in milk mixture. Stir in milk mixture with cooked quinoa and brown rice. Serve immediately! 

Stone Fruit Crisp

Suggested Piece: 12” Chef Gourmet Skillet

Ingredients
6 c. *peaches, nectarines, plums, apricots, etc.
½ tsp. orange zest
1 tsp. cinnamon
1-2 tbsp. brown sugar
1 ½ c. oats
1 ½ c. ground almonds or ground flour
½ c. sliced almonds (opt.)
½ c. **sunflower seeds, chopped
¾ c. natural unrefined organic brown sugar
6 tbsp organic butter or coconut oil, melted

Directions

Combine sliced fruits, orange zest, ground cinnamon and sugar in bowl and stir to combine.

Place fruit mixture in skillet and set aside. For topping, place oats, almond flour, sunflower seeds, sugar and butter in bowl and mix thoroughly to combine. Place topping over fruit mixture to cover fruit in skillet. Place skillet on stove, turn heat to medium and cover with the 12" Electric Skillet cover. When Vapo-Valve™ clicks, reduce heat to low and cook for 20 minutes or until fruit inside softens and get bubbly. When ready to serve, remove handles and place gourmet skillet in 375°F/190°C oven and cook, uncovered for 10 minutes until top becomes golden and crispy. Serve crisp warm.

Tips: Top warm crisp with ice cream or other topping of choice. Adjust sweetener in fruit mixture according to sweetness of fruits being used. Bake this Stone Fruit Crisp recipe ahead of time, then reheat in the oven and crisp up the top right before serving.  

*Use juicy stone fruits: peaches, plums, apricots, nectarines and others should be available in your local markets and farms for this tasty warm sweet treat.

**Sunflower seeds are an excellent source of protein, calcium and iron. 

See original recipe here https://recipes.saladmaster.com/recipe/stone-fruit-crisp

Sweet Corn & Cheddar Pancakes

Suggested Piece: 11” Square Griddle

Ingredients
1 c. gluten free pancake mix
2 eggs
2 c. corn, cut off the cob (2-3 ears)
½ tsp. salt
½ tsp. cumin
3 scallions, finely chopped
½ c. milk or dairy-free alternative
½ c. cheddar cheese (#1 cone)

Directions

Place all ingredients into a bowl and mix thoroughly to combine. Preheat griddle over medium heat. When several drops of water sprinkled on griddle skitter and dissipate, pour a few tablespoons of pancake mixture onto griddle for each pancake; do not overcrowd. Cook pancakes for about 2 minutes, or until bubbles begin to form on the edges, and they can easily be flipped over with metal turner. Cook pancakes for 2 more minutes on other side until golden brown.

Continue cooking remaining batter. Serve pancakes warm, or at room temperature, as they are or topped with chopped seasoned tomato, salsa, hot sauce, or sour cream.

Recipe also found at https://recipes.saladmaster.com/recipe/sweet-corn-cheddar-pancakes

Peanut Butter & Oreo Cheesecake Ball

Suggested Piece: Food Processor and 1.5 Qt. Insulated Bowl

Ingredients

1 pkg. (8 oz.) neufchâtel cream cheese, softened
1/4 c. peanut butter
1/4 c. powdered sugar
1/2 tsp. vanilla
2 c. crumbled Oreos (#1 cone), divided
1/4 cup finely chopped peanuts, toasted

Directions
Beat cream cheese, peanut butter, sugar, vanilla and 1-1/2 cups crumbled Oreos with mixer until blended. Refrigerate 45 min. or until firm. Combine nuts and remaining crumbled Oreos in shallow dish. Shape cream cheese mixture into ball; roll in nut mixture until evenly coated. Refrigerate 2 hours. Serve with vanilla wafers, shortbread cookies, and/or pretzel sticks.

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.

Strawberry, Cucumber & Avocado Salsa

Go to https://recipes.saladmaster.com/recipe/strawberry-cucumber-avocado-salsa to learn how to make this tasty appetizer!

Broccoli Apple Salad

Suggested Piece: 3.5 Qt Insulated Bowl

Ingredients
4 c broccoli (#2 & #3 cones, approx 2 heads)
2 small gala apples (#3 cone)
1 c walnuts (#2 cone)
1 c carrots (#2 cone, approx 1 carrot)
1/2 c golden raisins or dried cranberries
1/4 c red onion (#2 cone, 1/4 onion)

Dressing:
3/4 c plain Greek yogurt
1/3 c mayonnaise
1 1/2 tbsp apple cider vinegar
3 tbsp honey or agave
1/4 tsp salt (more to taste)

Directions
In small mixing bowl whisk together all the ingredients for the dressing. Chill until ready to use. In 3.5 Qt Insulated Bowl process walnuts, broccoli stalks, carrots, and onion on #2 cone. Change to #3 cone to process broccoli florets and apples; add golden raisins. Pour in dressing and toss until evenly coated.

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.