Meatloaf with Cauli-tatoes

Suggested Piece: 11" Large Skillet, 3 Qt Sauce Pan with Culinary Basket

Ingredients

Meatloaf
2 lbs. ground turkey or beef
1/2 onion (#2 cone)
1 yellow squash, small
1/2 c. barbecue sauce
2 eggs
1 tbsp. chili powder
1 1/2 tsp. salt

Cauli-tatoes
3 c. cauliflower (#2 cone)
2 large potatoes
2 clove garlic (#1 cone)

Topping
4 slices cooked bacon, crumbled
1/2 French fried onions
Sharp cheddar cheese (#1 cone)

Directions
Combine all ingredients for meatloaf and press into bottom of 11" Large Skillet. Cook over medium heat until Vapo-Valve clicks then reduce heat to low for 40 minutes.

Place 1/2 inch of water in bottom of 3 Qt. Sauce Pan and begin warming over medium heat. Meanwhile, process potatoes on #3 cone, cauliflower on #2 cone, and garlic on #1 cone into Culinary Basket. 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, transfer potatoes from Culinary Basket, and stir with fork until mashed.

When meatloaf is cooked through, pour off excess liquid. Spread cauli-tatoes over top meatloaf, and top with bacon crumbles, French fried onions, and shredded cheese. Broil in oven uncovered until cheese is melted and potatoes are golden brown.

Sirloin & Broccoli Stir Fry

Suggested Piece: 5 Qt. Gourmet Wok & 1 Qt Saucepan

Ingredients
1 tbsp cornstarch
1 tbsp low sodium soy sauce
1 tsp ginger (#1 cone)
1 garlic clove (#1 cone)
1 lb boneless sirloin steak, trimmed, cut into 1/4" crosswise strips
1 c brown rice
1 c low sodium beef broth
2 tbsp hoisin sauce
1 tsp toasted sesame oil
3 oz broccoli florets
1 yellow squash (#3 cone)
4 green onions, sliced
2 oz red cabbage (#5 cone)

Directions
Put cornstarch in a medium bowl. Add the soy sauce, ginger, and garlic, whisking to dissolve the cornstarch. Add the beef, turning to coat. Cover and refrigerate for 10 minutes, turning occasionally. Meanwhile, prepare the rice in 1 Qt Saucepan. In a small bowl, whisk together the broth, hoisin sauce, and sesame oil. Set aside. In 5 Qt Gourmet Wok cook the beef mixture over medium-high heat for 5 minutes until beef is browned on the outside. Transfer beef to a large plate. In the same wok, over medium heat, stir together the remaining ingredients. Cover and cook until Vapo-Valve clicks, reduce heat to low for 2-3 minutes. Return the beef mixture to the wok. Pour in the broth mixture, stirring to combine. Cook for 1-2 minutes, or until the broth mixture thickens, stirring occasionally. Serve over brown rice.

Summer Pasta Salad

Suggested Piece: 5 Qt. Wok

Ingredients
8 oz. farfalle pasta, cooked
1 zucchini (#3 cone)
2 yellow squash (#3 cone)
2 nectarines, chopped
1/3 c. parsley, chopped
1/4 c. sliced almonds, toasted
Salt & pepper to taste

Lime Vinaigrette Dressing
1 tbsp. lime zest
2 tbsp. lime juice
2 tbsp. white balsamic vinegar
1 tbsp. Creole mustard
1 1/2 tsp. honey
1 garlic clove (#1 cone)
1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. extra virgin olive oil

Directions
Rinse prepared pasta with cold water, and drain well. Gently fold together pasta, zucchini, yellow squash, nectarines, and parsley in 5 Qt. Wok. Whisk together lime zest, lime juice, mustard, honey, garlic, salt, and pepper in a small bowl. Add olive oil in a slow, steady stream, whisking constantly until smooth. Drizzle dressing over salad. Add additional salt and pepper to taste.

Suggestions: Add shredded chicken to salad for a protein boost! For a gluten-free option use quinoa or rice pasta.

Summer Veggie Medley

Suggested Piece: 11” Large Skillet

Ingredients

2 zucchini

2 yellow squash

1 pack asparagus

1/4 c. butter

4 cloves garlic

Directions

Add butter into cold 11” Large Skillet, and then shred the zucchini and the squash one the number #3 cone, and the garlic in the #1 cone. Chop asparagus into bite size pieces, and add to skillet. Cook over medium heat. When Vapo-Valve clicks reduce heat to low for approx. 10-15 minutes.

Notes: A mixture of 2 1/2 teaspoons (total) dried Italian herbs can be substituted for the fresh. To give it some kick, you could add crushed red pepper flakes. And to add some tang, whisk in a few teaspoons of mustard! 

Vegetarian Enchiladas

Suggested Piece: 12" Electric Skillet

Ingredients
1 can (28 oz.) green or red enchilada sauce
1 can green chilis
1 pkg. corn tortillas
1 carrot (#1 cone)
1 yellow squash (#1 cone)
1 zucchini (#1 cone)
8 oz. cheese (Monterey Jack, Cheddar, Jalepeno Jack)
2 cans beans, drained (black or pinto)
1 lb. ground beef (opt.)

Directions
Cover bottom of skillet with enchilada sauce. Layer the following in order:
(1) Corn tortillas
(2) 1 can of beans (or 1/2 the ground beef)
(3) 1/2 yellow squash (#1 cone)
(4) 1/2 zucchini (#1 cone)
(5) 1/2 carrot (#1 cone)
(6) 1/2 can green chilis
(7) 4 oz. cheese (#1 cone)
Repeat #1 - #7 for a 2nd layer. Top with remaining enchilada sauce and top with any remaining cheese. Set temperature to 350F until VapoValve clicks. The reduce temperature to 185F for approx. 15 min. For an alternative version of this recipe substitute squash with various colors of bell pepper and/or add an onion (#2 cone) for a different flavor!

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!!!

Grilled Zucchini & Yellow Squash

Suggested Piece: Smokeless Broiler

Ingredients
Zucchini
Squash
Salt & pepper to taste

Directions
Spray Smokeless Broiler grill grates with a little cooking spray. Slice zucchini and squash in 1-inch pieces, salt and pepper to taste. Grill approx. 2 min. per side or until warmed through.

Pumpkin & Black Bean Chili

Suggested Piece: 5 Qt Roaster, Saladmaster Machine

Ingredients
1 (15-oz) can pumpkin puree
1 (15-oz) can diced tomatoes (your favorite flavor!)
1 (15-oz) can vegetable broth
2 (15 oz) cans black beans
3 cloves chopped garlic (#1 cone)
1 zucchini (#3 cone)
1 yellow squash (#3 cone)
1 small onion (#2 cone)
1-2 cups cooked quinoa
Salt, pepper, oregano, cumin, and chili powder to taste
1 lb. ground beef (opt.)

Directions
Sauté processed garlic, zucchini, squash, and onion in bottom of 5 Qt Roaster on medium heat. Add all other ingredients and medium-click-low until veggies are tender, a minimum of 30 minutes. Flavors meld and blend the longer it sits on low. 

Optional: If using ground beef, degrease the meat by cooking it in the 3 Qt. Inset 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!