Welcome Saladmaster Owners!
Below you will find all virtual class recipes and class recordings! Enjoy!
Saladmaster Essentials Class (3/29)
Low Carb Pot Roast
Piece Used: 9qt braiser
Pot roast (hunk of meat, 2-3lbs)
Onions (2 large)
Garlic (2 bulbs)
Carrots (5 large)
Celery (5 large)
Brussels Sprouts (about 1lb)
Red Wine - 2 cups (use broth or water if alcohol is not an option)
Red Wine Vinegar - 1 cup
Heat the Braiser over medium-high heat until the water rolls across the surface.
Place Beef directly onto the hot pan, hear the sizzle. yum
Start washing and rough cutting up the onions, garlic, celery, brussels sprouts (in half), and carrots
Ignore for about 5 minutes, see if it will pull away, if it pulls, turn it over, if it doesn’t ignore it some more.
If either it pulls away, or you get impatient and use a spatula to separate it, turn it over.
Ignore it for about 5 minutes. Keep cutting up the veggies. Simply pull apart the garlic bulbs, mash with a knife, and peel.
Fill up a large Saladmaster Bowl with the onions, garlic, carrots, and celery.
Sprinkle some adobo on top of the meat.
Fill up a small Saladmaster Bowl with the halved brussels sprouts.
Put the contents of the large bowl over the meat, then add the brussels sprouts.
Pour in the wine and the vinegar. Cover with the lid.
Lower heat to Medium, wait for the click. Turn to low, set timer for 6 hours.
If you need the range, preheat the oven to 200 when you put the lid on and set heat to Medium.
Fiesta Chicken with Quinoa
Piece Used: MP5
Set probe to 350 degrees, then get the ingredients together
Two pounds boneless, skinless thighs (can use thigh and leg meat, or tenders)
1 32oz jar of Pace Picante Sauce (you pick the heat)
1 cup gourmet salsa of your choice
1/2 cup Hatch Chilis (optional, but YUMMY)
1 12oz bag of frozen corn
2 cans (or equivalent, if you make your own) black beans
1 cup quinoa
Place the chicken in the bottom of the MP5
Pour in the Picante sauce and the gourmet salsa
Put the quinoa in
Put the corn and the beans on top.
Place lid on, and wait for click.
When it clicks, turn to 250, wait for the second click
After second click, turn to 200, set timer for 1hr.
at 1hr, check to see if Quinoa has “popped”
If not, repeat the heating to 350, then 250.
Stir and serve warm with a sliced avocado and the crema of your choice.
Healthy Green Base Mix
1/2 Head Green cabbage - cone #4
1/8 Head Purple cabbage - cone #4
2 cups Brussels sprouts (more if you like them) - cone #4
1 head of broccoli (the more stalk, the better!) - cone #2
1 bunch of Kale - cut roughly with a knife, include the stalks
Asparagus stalks (optional)
Process and chop and place in a ziploc bag for future use in quick, healthy meals.
Triple Stack Culinary Basket
3qt saucepan with three culinary baskets
1 Sweet Potato
2 cups brocoli florets
1 bunch of asparagus, or 3 handfuls of green beans
Make sure the baskets “connect” with the veggies in them, or they won’t click
Place 1’ water in 3qt saucepan, set heat to medium
Place first culinary basket with sweet potatoes on, cover with lid
When valve clicks, place second basket with broccoli on top of the sweet potatoes (or just put broccoli on top, if you’re ok with mixing)
Cover with lid
When valve clicks, place third basket on top, set heat to low.
Set timer for 5 minutes, then turn off heat. You can turn off the heat when you put the top basket on, if you like things with a little bit of crunch.
Corn on the Cob
Piece Used: 9” skillet or 11” skillet
Take three sections of paper towel, fold into a single section, then fold in half to make a square.
Place square in the bottom of the skillet, saturate with water (pour water until water pours out and the towel is wet)
Place shucked corn directly on top of the wet paper towel, you can stack the if there is room to get up to 5 small ears.
(if using the 11’ skillet, you should be able to fit 7 ears)
Cover with lid
Set heat to medium, wait for click.
Turn to low and cook for 20 minutes.
Piece Used: 10” gourmet skillet with lid (from 11” skillet or 7qt roaster)
2 tbsp chopped garlic (from the jar is great and easy)
1 large Onion - cone 3
1 medium sweet potato - cone 3
1 small bag of spinach or 2 cups of the healthy green mix
1/2 cup chopped sun dried tomatoes
1 dz eggs - scrambled
1 cup grated cheese of your choice
(you can really add anything you want, this is a great way to use leftovers)
Put the skillet on medium heat
Place the garlic in the middle, spread it around
Process the Onion, then place on the garlic
Process the sweet potato, then place on top.
Add in the sun dried tomatoes
Mix things up and cover with lid.
Scramble the eggs
When the valve clicks, place spinach or green mix on top, do not mix. Replace lid.
When the valve clicks again, pour the eggs in
Turn heat to low, set timer for 10 minutes.
If you like a toasted top, preheat the oven to broil now.
When the timer is up, make sure eggs are cooked through (clean fork or toothpick in the middle)
Place in oven with no lid until top is browned to your liking.
Preheat griddle or skillet on medium until water rolls
Turn heat off
Pour eggs onto the surface.
wait for 2 minutes, then stir with egg turner until cooked to desired dryness
Preheat griddle or skillet on medium heat until water rolls
coat with butter. If the butter browns, then remove from heat, let cool, then redo the butter.
crack the eggs onto the butter.
Turn heat to low
Cover and cook until yolks are to desired runny-ness
Preheat on medium high heat until water rolls
Put steak in.
Cover, or not cover, either way. Cook for 3 minutes.
Turn, season (I used Uncle Chris’s Steak Seasoning, but use whatever you like)
Cook uncovered for 3 minutes.
Turn, season, and cover for 2 minutes.
This works VERY well with the triple or double-stacked culinary basket
Italian Healthy Quick Meal for One
Piece Used: 1 qt saucepan
5 oz ground beef or turkey
1 tbsp Chopped garlic (from the jar is fine)
1 can diced tomatoes
2 cups healthy green mix
Place the garlic in the 1qt, set heat to medium
Place the tomatoes on top of the garlic once it sizzles
Add in the meat
Add in the herbs
Cover with lid, wait for click
When the valve clicks, place the healthy green mix on top (You’ll need to mash it a little to get it in)
Cover, wait for click.
When it clicks, turn the heat off.
Veggie Main Dishes & Sides (4/5)
Stuffed Bell Peppers
3 c cooked Brown Rice
1 c Salsa
2 cups diced Tomatoes
1 head Garlic, minced on cone #1
1 small Onion, diced (about 1 cup)
½ c fresh Parsley, chopped
1pkg vegan burger crumbles, optional
Salt & Pepper to taste
7-8 Bell Peppers, any color
¼ c Water
Optional: Pour a 28oz jar of Spaghetti Sauce over the peppers before cooking.
Slice tops off bell peppers and remove seeds and webbing from inside. Chop tops (excluding stems) and add to large skillet.
In large skillet, cook bell peppers and garlic on medium heat, covered, for 5 minutes or until tender.
In a large bowl, combine peppers, garlic, brown rice, soy crumbles, parsley, diced tomatoes and salsa
Spoon mixture into peppers, dividing evenly among them and pack the stuffing tight.
Place the peppers upright in an 11” large skillet and add ¼ cup water to the bottom (or add optional spaghetti sauce). Cover and cook over medium-heat until the vapo-valve clicks. Reduce heat to low and cook for 15-20 minutes until desired tenderness.
Need less? This recipe can be cut in half and will be plenty for 3-4 peppers.
Save for later? These cooked bell peppers freeze well when stored individually.
Black-eyed Peas with Onions & Tomatoes
1 cup dried Black-Eyed Peas
1 cup diced Tomatoes
½ cup diced Onion, cut con cone #2
3 cups Water
Add all ingredients to a 9” Small Skillet or 1 ½ qt Saucepan.
Cover and cook over medium-high heat until the vapo-valve clicks strong.
Reduce heat to medium-low, where valve is sporatically clicking. Cook for 15-20 minutes until peas are tender.
Green Bean Dream Stew
1 Onion, sliced in half-moons or cut on cone #3
4 cloves Garlic, minced on cone #1
4 c of Red Potatoes, diced in ½” cubes
1-15oz can Tomato Sauce (or blend fresh tomatoes)
1 ½ c Water
2 t. Basil, dried
2 t. Oregano, dried
1 t. Rosemary, dried
1 t. Black Pepper
¼ t. Salt
2 c. frozen Green Beans
Optional: 9 oz. Vegan Italian Sausage (3 dogs), sliced diagonally
In a 11” large skillet, cook the onion and garlic on medium heat for about 5 minutes, covered.
Add the potatoes, tomato sauce, water, spices, salt and pepper. Stir well, cover and continue cooking over medium heat until the vapo-valve clicks.
Reduce heat to low and simmer for about 15 minutes until the potatoes are fork tender. During the last 5 minutes, add the green beans and continue to simmer.
If using veggie sausage: In a skillet, cook the sausage over medium heat on each side until brown and crispy. Stir the cooked sausage into the stew.
Makes 9 cups of chunky stew!
Baked Tofu and Portabellos
1 lb block of Firm, water-packed Tofu, sliced ½” thick or more
2 Portobello mushrooms, sliced thick
¼ cup Soy Sauce
2 Tbsp. Balsamic Vinegar
4 cloves Garlic, minced on Cone #1
2 Tbsp. Agave (I typically only use this on the tofu)
Black Pepper to taste
Place sliced tofu (or Portobellos! Or both!) in bottom of cold Electric Skillet.
Pour balsamic vinegar, soy sauce and agave on top. Sprinkle fresh garlic and black pepper on each piece. Cover and cook over medium heat (325 degrees) until the vapo-valve sounds.
Reduce heat to 190 degrees and continue cooking for 15 minutes.
Homestyle Pintos & Squash
1 small Onion, cut on cone #3
4 Garlic cloves, minced on cone #1
1 Yellow Squash, cut on cone #5
1 Zucchini, cut on cone #5
1 ½ cups cooked Pinto Beans (or Black-Eyed Peas)
1 can diced Tomatoes
½ cup fresh or frozen Corn kernals
Black Pepper to taste
Optional: 1” piece Jalapeno, minced
In an 11” Large Skillet or 3qt Saucepan, add onion, garlic and jalapeno (if using). Cover and cook over medium heat for about 3 minutes.
Add all remaining ingredients and continue cooking until the vapo-valve clicks. Reduce heat to Low and cook for about 5 minutes until squash and zucchini are to your liking.
Serve with cooked brown rice or quinoa.
Broccoli & Carrots
2 -3 cups Broccoli Florets
1 – 2 Carrots, sliced on cone #5, elongated
Place broccoli and carrots in a 9” small skillet and add 2 Tbsp water
2 cups Wild Rice
3 cups Vegetable Broth
2 cups rough chopped Kale
2 Shallots or 4 cloves Garlic, minced on cone #1
Place all ingredients into EOC or MP5 and set probe to RIC1 setting. If cooking on stovetop, bring to boil, cover and reduce heat to low for 20 minutes.
Cauliflower Quinoa with Cumin Honey Dressing
1 ½ c Water
1 cup Quinoa
½ head Cauliflower, cut on Cone #3
2 tsp Lemon Juice
1 Tbsp Olive Oil
1 tsp Cumin
1 Tbsp Agave Nectar or Honey
3 green Onions, thinly sliced
½ cup dried Cranberries
¼ cup Kalamata Olives
½ cup Almonds, cut on cone 2 or 3
Salt & Pepper to taste
1. In 1-quart sauce pan cook quinoa and water according to package directions.
2. Rinse cauliflower thoroughly; do not dry. Place in a 1-quart sauce pan over medium heat and cover. When Vapo-Valve™ clicks, turn heat to low and cook until tender-crisp, approximately 7 minutes.
3. Meanwhile, in small bowl, juice half an orange and combine with lemon juice, olive oil, cumin and honey to form a salad dressing.
4. Peel the remainder of the oranges and cut into segments.
5. In a large salad bowl, combine quinoa, orange segments, cauliflower, spring onions, raisins, olives and almonds.
6. Pour salad dressing over mixture and toss to coat. Season to taste with salt and pepper. Scatter parsley over top and serve.
Pineapple Upside Down Cake
1/2 Box Golden Pineapple Cake or Yellow Cake
3 Tbs Vinegar
1 Celery Stalk
1 Small Carrot
1/2 Zucchini or Squash
1 Can Pineapple Rings
4-5 Maraschino Cherries
1. Layer pineapple rings with cherries in the middle in bottom on 9" skillet.
2. Mix batter, vinegar and veggies (cut on cone #1) and place on top of pineapple.
3. Cook on medium low for about 15 minutes.
One Pan Dishes in Electric Pieces (4/11)
2lbs of Ground Beef or meat of choice
12oz package pasta of choice
10oz bag spinach
2 16oz jars spaghetti or marinara sauce
1 small onion
1 bell pepper
1 package of frozen onion/bell peppers
1 cup water
1. Using the 3qt roaster and Culinary basket, cook/degrease the ground beef w/o seasoning
2. Using the MP5 or the EOC, layer as follows:
Pour 1 jar of sauce
1 package pasta
Package of spinach
Process Veggies (onion/bell pepper)
Ground beef or meat of choice
Season your meat to taste
One jar of sauce
Use water to remove excess sauce from jars and pour in pan accordingly.
3. Place temperature on 350° (medium). After the click, reduce heat to 225° and cook for 20 minutes. Stir, Add additional seasoning if needed and Serve!
1 ½ lbs. bison or ground beef
½ C chopped onions
2 chopped garlic cloves
1 ½ chopped celery
1 C chopped green pepper
2 tsp. thyme leaves
2 tsp. chili powder (or more to taste)
2 tsp. cumin
Salt to taste
1 8 oz. can chopped tomatoes
1 12 oz. of salsa (all natural)
1. Degrease bison in the culinary basket.
2. In electric piece, saute’ onions, garlic, celery and pepper until tender on 190 degrees. Add meat, thyme, chili powder and cumin. Stir.
3. Add salt, tomatoes and salsa. Cover and cook on medium (350) until vapo valve clicks, then reduce heat to 190 and cook for 25-30 minutes.
12oz Pasta (Bowtie)
2 jars Alfredo Sauce
1 or 2 bags of Veggies (Broccoli/Cauliflower/Carrots)
1 Family Size Bag of Fajita Chicken Strips
Water, Chicken Broth or Vegetable Broth
Adobo (Red top)
Cold/dry SM Electric piece – pour in pasta
Pour in 1 jar of Alfredo sauce
Pour in veggies
Pour in Chicken
Pour 2nd jar of Alfredo sauce
Pour ½ jar of water or broth into each jar, cover & shake (this is to get all of your Alfredo sauce out, and the liquid will cook the pasta)
Pour the liquid over ingredients
Sprinkle with Adobo
Cover, set probe on 350
Cook until Vapo Valve clicks
Turn probe to 225o and set timer to 20 minutes
When done, sprinkle with Tony Chachere, stir and serve
Using 12” EOC
Cheese or “Cheeze” of Choice
Toppings (Garlic, Pepperoni, Mushroom, Spinach, etc)
Pizza Dough (Canned or Pre-Cut Ready Bake Fresh/Frozen)
Italian Seasoning to Taste
1. Spray bottom of skillet if using canned dough. Place dough in bottom of cold skillet. Cover with sauce and spices. Shred cheese on cone #2. Top with desired toppings.
2. Cover and cook on 325 for 25 minutes. It won’t click, so don’t turn it down! Slice and enjoy!
Pesto Tofu and Veggies
1 Sweet Potato, cut into 1/4” rounds
1 Onion, cut into large chunks or rings
1 15 oz bag of Spinach
1 block water-packed FIRM Tofu, sliced into 1/2 planks
1/2 small jar (5 oz) Pesto Sauce
1-2 cups cooked Brown Rice or Quinoa
In a cold Electric Skillet, layer sweet potato, then onion, then spinach and tofu. Drip pesto sauce across tofu and veggies. Top with rice.
Cover, and cook at 350 degrees until the vapo-valve clicks. Reduce heat to 190 degrees and cook for 15 minutes.
40 oz Jar Spaghetti Sauce
1 Box Lasagna Noodles
1 Zucchini, cut on cone #2
1 Yellow Squash, cut on cone #2
2 Carrots, grated on cone #1
1 5oz Bag Spinach
1 Pkg Mushrooms, sliced on cone #4
1 Sweet Potato
1 Can Cannellini Beans, rinsed and drained
2 Cauliflower Florets cut on cone #2
Layer in EOC as follows:
- Sweet Potato
- 1/3 Jar of Sauce
- 1/3 Jar of Sauce
- Remaining Sauce
2. Cover and set to 325 degrees. Once the
vapo-valve clicks strongly, reduce temp to 200
and cook for 25-30 minutes until noodles are
Peach Dump Cake
24 oz Frozen Peaches
1 Box Krusteaz Cinnamon Swirl Cake Mix
1. Place fruit in bottom of EOC.
2. Dump cake mix and cinnamon sugar on top.
3. Cover and set to 325. Once vapo-valve clicks, reduce to 190 and cook for 25 minutes.
1 med onion, Cone #3
2-3 Carrots, Cone #2
3-4 Celery Stalks, Cone #5
Handful of fresh Green beans cut into 1” pieces
1-1/2 pkg Excellent Rice Stick Bihon noodles
Mushroom seasoning to taste (found at local specialty markets)
1 clove garlic #1 or Fried garlic (Also found at market)
1pkg Mama Sita's pansit bihon seasoning
4 cups hot water
1/4 Head Green Cabbage
1. Add all ingredients to EOC, except cabbage.
2. Set to Med (350) and set timer for 10min.
3. Once done, toss in 1/4 head green cabbage (rough chop)
4. Garnish with 3 green onions sliced thinly.
Creative Ways to use 3 Qt & Basket! (4/19)
Breakfast Half Sandwiches
6 slices of cheese
6 pieces of Canadian Bacon
6 pieces of bread or 3 English muffins or 3 Bagels
1/4 cup Salsa of your choice (optional)
Set oven to bake 350
Place the bread directly on the racks, turn oven light on and check frequently
Spray the ramekins with the non-stick spray.
Crack one egg into each, season on top with salt and pepper. Do not stir or scramble, unless that is what you like.
Place ramekins in the Culinary basket, cover.
Put 1/2” water in the 3qt.
Place 3qt/Basket combo on a burner, set to medium.
When it clicks, turn to low. Cook for 2 minutes.
Take the bread out of the oven, turn oven off, but close door to keep the heat
Use tongs to hold the ramekin, use a butter knife around the edge, then to pop the egg up and out
Stack in the following way on a cookie sheet
Bread on bottom
Canadian Bacon on bread
Egg on Canadian Bacon
Cheese on top.
Place cookie sheet back in oven to melt the cheese.
Plate and serve with salsa!
Cheesy Garlic Mashed Potatoes
2 large Russet Potatoes
1 cup Cheddar Cheese
Butter to taste
1/2 cup milk (optional)
Garlic Pepper or Powder
Process Russet Potatoes with Saladmaster Food Processor directly into culinary basket using cone 2.
Rinse potatoes. Place 2 cups of water in 3qt roaster and place the culinary basket on top.
Place potatoes on burner, medium-click-low and cook 15-20 minutes.
Add all ingredients and stir with a fork until you reach the desired consistency.
Add more seasoning to taste.
Top with shredded cheddar cheese and serve!
4 Bratwursts (Beyond Vegan ones are great!)
1 Yellow Onion
1-2 Large Red Bell Pepper
1 Can Beer of Choice
Buns & Toppings! (Sauerkraut, Mustard, Ketchup, etc)
Place entire can of beer in bottom of 3 quart and place basket on top.
In basket, place brats, onion (cut on cone #3) and Bell pepper (Cut on cone #3 or hand chopped).
Start at medium heat. Once clicking, reduce to medium-low and cook for 10-12 minutes (or per package instructions).
Serve on toasted bun with toppings and enjoy!
Stuffed Cabbage Rolls
Cabbage & Sauce:
1 head Green Cabbage
15 oz can Fire-Roasted Tomatoes
3 cloves Garlic, minced on cone #1
2 Tbsp Brown Sugar
2 Tbsp Vegan Butter
1 Tbsp Red Wine Vinegar
Gently remove cabbage leaves from the core.
Cut out the thick center ribs about 1/3 of the length of the cabbage leaf.
Place 10-12 cabbage leaves in the culinary basket.
In a 3qt pan, add tomatoes, garlic, brown sugar, butter and vinegar.
Place basket on top of 3qt and cook, covered, over medium heat until the vapo-valve clicks.
(if you would rather serve your cabbage rolls with jarred spaghetti sauce, only add water to your 3qt.)
Reduce heat to low and cook for 5 minutes, until leaves are tender.
Remove cabbage leaves and allow to cool.
Prepare the filling:
In a 3qt roaster, or 11’ skillet, cook onion and garlic over medium heat, covered, until the vapo-valve clicks.
Stir in lentils (or crumbles & water), parsley, paprika, black pepper, and salt. Cover and continue to cook on medium until the vapo valve clicks. Add rice and reduce heat to low and cook for 5 mins
1 small Onion, cut on cone #2
4 cloves Garlic, minced on cone #1
2 cups cooked green Lentils or 1 lb frozen Soy Crumbles + 3 Tbsp water
2 Tbsp fresh Parsley chopped or 1 Tbsp dried Parsley
1 tsp Smoked Paprika
1/2 tsp Black Pepper
1/2 tsp Salt
Distribute filling evenly among all cabbage leaves.
Start from the core end of the leaf and roll. Then, fold in sides of leaf and continue rolling.
Transfer sauce to an Oval Baking Dish and place cabbage rolls. Serve and enjoy!
Tamales! (Fresh, frozen or homemade)
1. Add water below basket. Place tamales in basket in circle on top of each other or standing up.
2. Medium click low and they are ready to eat in 10-15 minutes!
Oil Infused Hand Towels
6 Wash Cloths
Essential Oils of Choice
1. Add water below basket. Add a few drops (or desired amounts) of essential oils to water.
2. Medium click low and they are warm and ready to use as pre-dinner towels or to relieve headaches!
Rice & Vegetables
1 Cup Rice
1 1/2 Cup Water
Broccoli, Cauliflower, Carrots or any veggie of choice!
Place rice and water in bottom of 3 quart. Add veggies to basket.
Cook Medium-Click-Low for about 15-20 minutes or until tender.
1. Add oil of choice to bottom of 3 quart or 9" skillet. Heat over medium high.
2. Place item being fried in basket (not too much!) and insert into oil slowly. Cook until desired crispiness.
Chicken You'll Never Get Tired Of (4/26)
Whole Roasted Chicken--Made on the stove!
6 Yellow Potatoes (cut in quarters)
3 Carrots (sliced about 1” thick)
1 Onion (cut in quarters)
3 Stalks of Celery (cut about 1” thick)
4 Cloves of Garlic
2 Lemons (cut in quarters)
1 Stalk Celery (cut about 1” thick)
1 Onion (cut in quarters)
Dice Potatoes, Carrots, Onions & Celery
(season with Sea Salt & Seasoned Pepper)
Place Potatoes & Carrots in cold Roaster
Place Celery & Onion
Season Chicken: (both sides)
If you choose, you can rub with butter
Stuff inside of Chicken with Garlic,
Lemon, Onion & Celery
Place Chicken on top of veggies in Roaster…Cover
place on stove top
Cook for 1½ hours…if you would like to brown the top…
Place in Oven uncovered on Broil for 5-7 minutes
Raw chicken (can use breasts or thighs-cut into strips)
Bell Peppers (Cut into strips or on cone #3)
Onion (Cut on Cone #4 or large strips)
Spices (Adobo & Cayenne)
1. Preheat EOC to 400. Place chicken strips in and cover. Flip after 8 minutes and place vegetables in.
2. Cook until veggies are tender to liking.
3. Serve with tortillas, guac, rice and beans!
Chicken and Dumplings
Rotisserie Chicken (pull off all meat and leave bones)
Bisquik or Canned Biscuits
1. Put chicken with 1" water above in saucepan. Add seasonings and bring to strong simmer. Place biscuits on top and cook covered for 5-10 minutes.
2. Cover with black pepper adn serve!
Picnic BBQ Chicken
2 cloves garlic, crushed
2 tsp. butter, melted
1 cup ketchup
3/4 cup chili sauce
1/4 cup firmly packed brown sugar
1 Tbsp. celery seeds
1 Tbsp. prepared mustard
2 Tbsp. Worcestershire sauce
2 dashes of hot sauce
1/2 tsp. salt
2 (2-3 pound) broiler-fryers, quartered
* Sauté garlic in butter in a saucepan until tender.
Stir in ketchup and next 7 ingredients and bring to a boil.
Remove from heat; reserve 1 cup sauce for basting and set remaining sauce aside.
* Bake chicken (medium 350 to medium high 450) for 15 minutes.
Baste with reserved barbecue sauce.
Bake 20 more minutes or until thickest part of meat is done.
Baste every 10 minutes with reserved barbecue sauce.
Serve with remaining sauce.
Yield: 8 servings
Italian Chicken Pasta Casserole
1lb boneless, skinless chicken thighs, mostly frozen, cone #3
1 onion, cone #3
1 bulb garlic, cone #1
1 zucchini squash, cone #3
1 cup mushrooms, cone #3
1 can tomato sauce
1 can stewed tomatoes
1 can tomato paste
1 cup Rotini or elbow pasta
Mozzarella to taste, cone #2
Preheat the roaster on medium high, no lid.
Process the chicken thighs in the machine on cone #3. Sauté in the roaster.
Process an onion on cone #3, place in roaster.
Process garlic on cone #1, place in roaster, place lid on, lower heat to medium.
Process mushroom and zucchini on cone #3, place in roaster when valve clicks.
Pace tomato sauce, stewed tomatoes, tomato paste, and herbs with zucchini and mushroom. Stir to mix. Cover and wait for valve to click.
When valve clicks, add the pasta, stir to mix, replace lid.
When valve clicks again, check pasta. If pasta is done, turn heat off, replace lid.
Process mozzarella and top each serving.
Chicken and Rice Casserole
Uncle Bens Long Grain and Wild Rice
1 Package Chicken Tenders
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
32oz Chicken Broth
1. Put all ingredients in EOC or saucepan. Cook medium - click - low (350 click 190) and set timer for 35 minutes.
2 Can Dice Tomatoes
1 Can Tomato Sauce
1 lb Chicken
1 Bell Pepper
2-3 stalks celery
Minced Garlic to taste (optional)
Red Pepper Flakes to taste (optional)
Sauté okra and all veggies together until desired tenderness on medium low to medium heat. Add dice tomatoes, tomato sauce meat and seasoning. Simmer for 10 minutes on low. Serve!
Creamy Vegan Chicken & Gravy Stew
Adapted from "Skinny B*tch in the Kitch" Cookbook
4 cups Water
2 cubes Not-Chicken Bouillon Cubes
1 (12-ounce) container vegan sour cream
1⁄4 cup arrowroot or 5 tablespoons corn starch dissolved in 1⁄4 cup water
1⁄4 cup coarse nutritional yeast
2 teaspoons soy sauce
11⁄2 teaspoons garlic powder
11⁄2 teaspoons onion powder
1 teaspoon dried tarragon
1 teaspoon fine sea salt
1⁄2 teaspoon pepper
1⁄2 teaspoon turmeric
16 ounces vegan chicken chunks (if frozen, no need to thaw)
2 (14-ounce bags) frozen mixed vegetables, whatever vegetables you like—big chunks work best
In a 4 quart roaster, combine the stock, sour cream, arrowroot mixture, nutritional yeast, soy sauce, garlic powder, onion powder, tarragon, salt, pepper, and turmeric, whisking until smooth while cooking over medium heat.
Add vegan chicken and vegetables. Cover and cook over medium heat until the vapo valve clicks.
Reduce heat to low and simmer for 5-10 minutes until the vegetables are fork-tender and the sauce thickens.
Kung Pao Cauliflower & Vegan Chicken
Adapted from "But my Family Would Never Eat Vegan" Cookbook
1/4 c Water
2 Tbsp Soy sauce
2 Tbsp Brown Rice Vingar
1 Tbsp Tomato Paste
2 tsp Maple Syrup
1 tsp Sriracha
1 tsp grated fresh Ginger
2 tsp Arrowroot Powder (or cornstarch)
1 Onion, cut on cone #3
1 Cauliflower broken into florets
2 Tbsp Soy Sauce
2 Garlic cloves, minced on cone #1
1 Red Bell Pepper, cut on cone #3 or large dice
1/2 cup Cashews
3 Green Onions, sliced
1. To make the sauce, combine the water, soy sauce, vinegar, tomato pasta, maple syrup, sriracha and ginger in a small bowl. Add the arrowroot (or cornstarch) and stir until combined. Set aside.
2. In an 11” large skillet, add the onion, diced vegan chicken, sesame oil and soy sauce. Cover and cook on medium heat for about 5 minutes or until onions are translucent. Add cauliflower, garlic and bell pepper. When valve clicks, reduce heat to low and cook for 2-3 minutes until peppers are crisp-tender.
3. Add the cashes and green onions. Then drizzle the sauce on top and gently stir. Cook for 3-4 minutes over medium heat, uncovered, gently stirring until the sauce thickens.
4. Serve over rice noodles or cooked brown rice. Enjoy!
Bakeware Class (5/3)
Easy Veggie Pot Pie
Pie Crust (2)
Cream of Soup (Mushroom, Chicken, etc)
1 Can Mixed Vegetables
Salt and Pepper to Taste
1. Preheat oven to 425. Place pie crust in bottom of Saladmaster Pie Pan.
2. Mix veggies and soup together. Season. Add additional veggies if desired.
3. Pour into pie pan and top with second crust, pushing down edges in moat. Cut slits in top to promote air flow.
4. Cook for 25 minutes or until desired crust color.
Cakey Strawberry Cobbler
2 qt. fresh strawberries, hulled and halved, with larger ones quartered (about 2 lbs. strawberries)
1 Tbsp. lemon zest, plus 2 Tbsp. fresh lemon juice (from 1 large lemon)
1 cup granulated sugar, divided (1/4 cup and 3/4 cup)
1/2 cup butter
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 cup whole buttermilk
1 tsp. vanilla extract
sweetened whipped cream or vanilla ice cream
1) Preheat oven to 350. Gently stir sliced strawberries, lemon zest, lemon juice and 1/4 cup of the sugar in a large bowl until totally combined. Let strawberry mixture stand, stirring occasionally, until juicy, about 15 minutes.
2) Place butter in a 13X9 inch baking dish and put dish in preheated oven until butter is melted, 8 to10 minutes. Remove dish from oven.
3) Wisk together flour, baking powder, salt, baking soda and remaining 3/4 cup sugar in a medium bowl until combined. Whisk together buttermilk and vanilla. Whisk buttermilk mixture into flour mixture and continue to whisk until batter is smooth. Pour mixture evenly over melted butter in hot baking dish. (Do not stir.) Using a slotted spoon, scatter strawberry mixture evenly over batter. Drizzle 3 tablespoons of accumulated juice from bottom of bowl over strawberries. Discard any remaining juice or reserve for another use.
4) Bake in preheated oven until batter is puffed and slightly golden in the center and dark golden brown around edges, 40 to 45 minutes. Cool on a wire rack at least 15 minutes. Serve warm with whipped cream or ice cream.
Golden Sweet Cornbread
Pre-heat oven to 400 degrees
9-inch round cake pan lightly greased
1C yellow cornmeal
3.5t baking powder
1/3C vegetable oil
1/2C frozen sweet corn (optional)
Lightly whisk together all the dry ingredients: flour, cornmeal, sugar, salt, and baking powder.
Stir in eggs, milk, and oil until well mixed. Fold in frozen corn.
Pour into prepared cake pan and bake 20 to 25 minutes, until golden brown and a toothpick inserted into the middle comes out clean.
Katie's Healthy(er) No-Oil Brownies
1 box Brownie Mix
2/3 can pureed Pumpkin (about 1 cup)
Preheat the oven to 350 degrees.
Mix brownie mix and pumpkin well.
Spray the Saladmaster 8” Cake Pan. Spread mix in the pan.
Bake in the oven for 30-40 minutes until a knife inserted in the middle comes out clean.
Brownies will have a fudgy consistency!
Optional: spread a little bit of peanut butter on top, after you taken them out of the oven!
Baked Taco Crescent Ring
1 small Onion, cut on cone #2
4 cloves Garlic, cut on cone #1
1 lb. Beyond Vegan Ground Beef
1 package Taco Seasoning [or Katherine’s homemade taco seasoning: 1 Tbsp Chili powder, 1 Tbsp Cumin, ½ tsp Paprika, ½ tsp Salt,½ tsp Garlic Powder,½ tsp Dried Onion, ½ tsp dried Oregano, ½ tsp Black Pepper]
1/4 cup Water
2 8 oz cans refrigerated Crescent Roll dough (uncooked)
Optional Taco Toppings: Romaine Lettuce, Tomatoes, Guacamole, Olives
Preheat oven to 375 degrees.
In an 11” large skillet, add onion, garlic, vegan beef, taco seasoning and water. Cover and cook over medium heat, until vapo-valve clicks. Reduce heat to low and continue cooking for 5 minutes, until beef is cooked through. If mixture is saucy, remove the cover and continue simmering on low to sauce to cook off.
Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
Spoon beef mixture on the half of each triangle closest to center of ring.
Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
While cooking, prepare optional taco toppings.
Transfer the taco ring to a 12” deep dish griddle to serve and place the toppings in the middle hole of the taco ring. Enjoy!
2 cups peeled peaches (if frozen, thaw and drain juice)
1/4 cup butter
1/2 cup flour
1 cup sugar (divided)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1/4 tsp vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup brown sugar
ice cream for serving (optional)
Preheat oven to 350°F. While oven preheats, put the butter in a pan and place in oven until melted.
Mix flour, 2/3 cup of sugar, baking powder and salt in large bowl. Add milk and egg to flour mixture and stir to combine.Pour batter over melted butter in glass dish. – DO NOT STIR
Put the peaches in a bowl, add 1/3 cup sugar along with vanilla, cinnamon and nutmeg. Stir to combine. Spoon peaches gently over batter. – DO NOT STIR
Sprinkle brown sugar over top of peaches and batter.
Bake cobbler for 40-45 mins or until batter is golden brown. Finish with a few minutes on broil to give it a little extra crispness on top (watch closely so it doesn't burn).
Serve warm with vanilla ice cream.
Broiler Class (5/9)
Braiser Class (5/17)
4-6 Onions (peeled and thickly sliced)
Pork Tenderloins (2 to 4 as desired)
Soy Sauce (Tamari Gluten-Free is what we use)
Ground Ginger (Spice World Squeeze Ginger is what we use)
Course Ground Pepper
Preheat the oven to 325 degrees.
In a cold deep skillet, separate the onion into rings and scatter around the pan.
Season with Salt, Pepper, and Soy Sauce.
Place the Tenderloins on top of the onions. Season with Salt, Pepper, Adobo Seasoning, Soy Sauce, and the squeeze a thick ribbon of Ginger onto each Pork Tenderloin.
Use your fingers to spread the ginger over the top of the Tenderloins and mix with the other seasonings.
Place the lid on the skillet and put in the pre-heated oven.
Bake for 3 to 8 hours…it just gets more flavorful and tender the longer you bake it!
Use the onion/ginger broth for a soup base (great Asian flavor, just add some baby Bok Choi) with the Pork shreaded.
Shred the Pork to use in tacos or add BBQ Sauce for another great meal.
Shrimp Fried Rice
1 whole onion
2 stalks of green onion
1/2 cup soy sauce
4 tbsp of butter - softened or room temp
1 tbsp of garlic powder
2 lbs of fresh shrimp (uncooked and deveined)
3 cups of Jasmine Rice
Prep: Cook rice first to give the rice time to cool and be less moist for best results
Marinate the shrimp or season with salt and pepper at least an hour before cooking for best flavor (See Smokeless Broiler Class recipes ^above for marinade used in today's recipe)
Using cone #1 shred the 2 carrots
Finely chop the white onion and green onion
Scramble 3 eggs on griddle and set aside
Cook the shrimp in a separate pan and drain any liquid
In the 9qt Braiser, lightly oil the pan and sauté the vegetables on medium heat until white onion is translucent.
Next, add the shrimp, eggs and white rice
Add in the butter and garlic powder and combine all ingredients until they are evenly distributed.
Add soy sauce last and using the turner mix the rice with the soy sauce until evenly distributed until a nice dark golden brown color. Taste to see if the rice needs additional soy sauce. Cook for another 2-3 minutes until rice is completely warmed.
Mexican Stuffed Zucchini Boats
6 med-large Zucchini
2 c. cooked Quinoa
2 c Corn
12 Scallions sliced
2 teaspoon ground Cumin
1 teaspoon Chili Powder
1 teaspoon Adobo or multi-purpose seasoning
2 cup Salsa
2 c. Fire roasted Tomatoes
3 cups cooked black or pinto beans
1 cup fresh Cilantro
Shredded Non-Dairy Cheese
Slice the zucchini in half length-wise. Use a sharp spoon or melon baller to scoop out the inside of the zucchini being careful to leave a “wall” so the filling doesn’t spill out during cooking. (place them in the pan to make sure they fit before you scoop too much out!)
In a large Thermal bowl, add all remaining ingredients. Mix well.
Carefully place the stuffing inside the zucchini boats, piled high, and sprinkle cheese on top. Place boats directly on the bottom of the pan. Add 2 Tbsps water.
Cover and cook at medium until the valve clicks. Reduce heat to low and cook for 15-20 mins until zucchini is fork tender and cooked through.
** Note for a more flavorful version with less waste: Rough chop the removed inside of the zucchini with an 8” santoku knife. Mince 1 head Garlic (cut on cone #1, yes the whole head) and add it, along with the zucchini to a braiser; cover and cook over medium-low for 5 mins. Remove the cover and add all remaining ingredients except for cilantro and cheese. Cover over medium heat until the vapo-valve clicks, then reduce the heat and cook for 5 mins. **
Corn on the Cob
Corn on the Cob (leave shucks on)
Cut ends off and place in braiser. Add 3-6 TBS water. Cover and place on medium heat. Once vapo valve clicks, reduce heat to low and cook for 10-15 minutes.
1 package Jumbo Pasta Shells
2 Eggs, beaten
1 32 oz. Ricotta
1 lb Mozzarella, Shredded on Cone #1
8 oz. Parmesan cheese
1 Tbsp Parsley
1 tsp black pepper
1-2 jars pasta sauce
8 oz mushrooms, cut on Cone #3
In a large bowl, mix eggs, ricotta, half the mozzarella, parmesan, parsley, pepper. Place in zip loc bag and cut the corner to fill uncooked shells.
Layer in braiser with sauce, mushrooms, shells, sauce, shells until all used. Top with remaining mozzarella.
Cook medium click low for 30-45 minutes.