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Sauce Pans & Stock Pots
A healthy and tasty starter to almost any meal.
2-4 Whole Artichokes
Two great methods to make these:
Trim stem from the bottom, flush with the leaves. Remove the outer, older leaves, snapping them at the base. With a serrated knife, cut about one inch from the top of the artichoke. Discard those trimmings. If any of the leaves still have sharp points, cut them off with scissors. Rub all cuts with lemon juice to prevent discoloration. Rinse each trimmed artichoke in clear water, retaining some water in the cup of the plant. Place in your cookware, (the size of the pot determined by the number and size of the plants). The pot should be as full as possible without being overcrowded and the lid must fit completely in place. Using your dome lid will give you the added room you will need. Cook on medium heat, until vapor escapes (about 2 min). Turn to low and cook for a total of about 20-30 minutes. Look to see if the plants are a consistent "cooked" color. If not, replace lid and continue to cook an additional 5 minutes. If you smell the artichoke, you probably have the heat too high.
Prepare as above and place in ricer/steam basket and nest in larger pan with properly fitting lid. Add enough water to cover the bottom but not the basket. Rinse artichokes in clear water, tipping most of the water from the plants. Cook over medium heat until vapor escapes. Turn to low; cook for a total of 20-30 minutes. Test for consistent "cooked" color. If not, replace lid and continue to cook an additional 5 minutes. Add ½ cup additional water to lower pan if no water remains in the lower pan; replace lid and continue to cook as directed. A dry pan means you used too high a heat. Turn your heat lower.
Make your choice of dipping sauce or make them all and call it a dipping party.
Yogurt Mustard Dip: Combine ½ cup plain nonfat yogurt, 1 tsp. Dijon-style mustard, 1/8 tsp lemon pepper, 1 tsp. red wine vinegar, ¼ tsp onion powder.
Thai Peanut Dip: Combine: ¼ cup peanut butter, ¼ cup brown sugar, Tbsp cider vinegar, 2 Tbs low sodium soy sauce, 1 tsp. sesame oil and 1/8 tsp. ground ginger.
Honey Mustard Dip: Combine ¼ cup prepared mustard, 2 Tbls. cider vinegar, 2 Tbls. low sodium soy sauce and 2 Tbls.
<p>Excellent served hot or cold!</p>
1 teaspoon fresh minced garlic
3/8 cup (1/4 + 1/8) lemon juice
1/4 cup soy sauce
1/4 cup honey
1 tablespoon grated ginger
2 teaspoons mustard powder
1/4 cup sesame oil
2 teaspoons carrot puree
2 tablespoons celery puree (puree by slightly cooking then mashing or process to mush)
Combine all ingredients in a medium saucepan.
Heat without boiling, and serve.
2 carrots, peeled and sliced - #4 cone
1 red onion, quartered - #4 cone
2 cups chopped yellow squash
2 cups chopped broccoli florets
1 red bell pepper, seeded & julienned1 zucchini, sliced
1 can garbanzo beans (drained) –16 oz.(Follow direction #1)
1 tbs. olive oil
2 tbs. curry powder or paste
2 tbs. grated ginger root - #1 cone
2 tsp. ground cumin
5-6 cloves minced garlic
1/4 -1/2 tsp. crushed red pepper (to crush well place in coffee grinder)
1/2 cup vegetable or chicken broth
4 tbs. fresh lemon juice(Follow direction #2)
1) Steam carrots, squash, broccoli, red pepper, zucchini, onion and garbanzo beans in Dutch oven for 6-8 min. or until tender-crisp. Transfer to serving dish, keep warm.
2) Heat oil in 1 qt. saucepan over medium heat - add curry, ginger, cumin, garlic and red pepper, stir continuously for 2 minutes.
3) Gradually add broth and lemon juice. Simmer it, stirring occasionally for 2 minutes. (This will give you plenty of sauce to coat your vegetables, with some left over, for your rice). Pour desired amount of sauce over vegetables just prior to serving, mix in gently.
5 cups water
1/2 cup each: celery, onion (chopped)
1/2 cup carrots (cone #2 chopped)
4-5 cloves garlic, minced
3 tbs. fresh basil
1 1/2 tsp. oregano
1 tsp. rosemary
1/8 tsp. crushed red pepper
2 tbs. olive oil
2 bay leaves
1 15oz. can red kidney beans, undrained
1 28oz. can diced tomatoes
2 cups spinach
1/2 cup cabbage, cone #4
1/2 cup zucchini, thinly sliced
1/2 cup pasta, uncooked
1/2 lb. frozen peas
1) In Dutch oven, combine water, carrots, celery, onion, garlic, basil, olive oil, rosemary, red pepper, oregano, and bay leaves. Heat it at medium heat 5 minutes. Reduce to medium/low, cook 15 minutes.
2) Add can of kidney beans, tomatoes, spinach, cabbage, zucchini, pasta, and peas. Cook for 30-40 more minutes on medium/low.
Fresh Corn-on-the-Cob, with shucks
1) Shuck your ear of corn
2) Place a layer of shucks on the bottom of the cookware you choose to use.
3) Add the ears of corn on top.
4) Rinse the corn off with a cup of water and drain leaving about 1 to 2 tablespoons of water in the bottom of the unit. (Eventually you can do this without any water. Use the few tablespoons of water until you get used to your cookware.)
5) Cover the unit.
6) Cook on medium heat until vapor escapes.
7) Turn the heat down to the lowest setting.
8) Let the corn cook for about 12 to 15 minutes total cooking time and serve
4 cups Fresh Fruit slices such as Apples or Peaches or 2 cups berries
6 ounces Fruit Juice
1 tsp. Cinnamon
2 cups Standard Cake Mix, dry (1/2 box) or 1 small cake mix, dry
4 ounces Yogurt, fat-free (Plain) Optional
1) Wash and prepare fruit such as apples or peaches by coring; slice using the Kitchen Kutter cones #4 or #5 or cut into chunks. No need to peel the fruit. If using berries, wash and discard soft or dried berries.
2) Place fruit in the bottom of the 2 quart unit and pour the juice on top.
3) Add 1 teaspoon cinnamon to 1 box of Jiffy® Cake mix (or 1/2 of a standard cake mix). Sprinkle mix over fruit.
4) Cover and cook on medium heat on stove top until vapor escapes from the valve. Close the valve and turn to low. Cook for 20 minutes or until the fruit has bubbled up through the topping and a nice cobbler topping has formed. When removing the lid, be careful not to allow water from the lid to drip onto the cobbler. Allow to air dry a bit before serving if time allows.
Rice Water (2 cups for every one cup of rice)
Raisins or Cranberry Raisins
1) Set your stovetop to medium heat.
2) Using your 2-Quart Unit, begin boiling 2 cups of water for every one cup of rice you want to prepare.
3) Cover your unit leaving the vapor valve in the open position. When the vapor valve whistles or you see vapor escaping, uncover and add your rice.
4) Replace the cover. When the vapor valve whistles or vapor again begins to escape, close the valve and turn the heat to low.
5) Allow the rice to cook for 15 to 20 minutes on low heat and in 20 minutes your rice is ready to serve. At this point it is actually ok to remove the unit from the heat source as the rice will continue to cook.
6) You can now add your choice of raisins or cranberry raisins. You may even want to experiment with other dried fruits or leave the rice plain.
Apples Fresh or Canned
Pineapple Juice (Optional)
Brown Sugar (Optional)
1) Slice sweet potatoes to your desired thickness leaving the skin on and place them in your chosen unit. Remember, never over or under-fill the cooking utensil.
2) Add sliced pineapple and apples and sprinkle a few raisins to your liking.
3) Pour a little of the pineapple juice into the bottom of the utensil and cover with the vapor valve in the open position.
4) Set your stovetop to medium heat until the vapor valve whistles or you see vapor escaping.
5) Close the valve and turn the heat to low and let cook for 10 to 15 more minutes. At this point you can sprinkle your Yapples with some brown sugar if you choose and you are ready to serve.
½ box White or Yellow Cake Mix (1 layer cake) without pudding if possible
2 Tbsp. Butter
¼ cup Brown Sugar
5 Maraschino Cherries cut in half or 1/4 cup dried cranberries
2 Egg Whites (or 2 whole eggs or 1/2c egg substitute)
5 Pineapples Rings in own juice or 1/2 can crushed pineapples
1) Drain pineapple reserving liquid. Add water to reserved pineapple juice to equal the water amount required in the cake mix directions.
2) Combine cake mix, juice/water, 1 ring pineapple diced and eggs. Beat for 2 minutes with wisk or beater.
3) Preheat 8" skillet, or 1 qt. pan, over MEDIUM heat. Add butter. When melted stir in brown sugar. Cook until it is well mixed and bubbling, Spread evenly over bottom of pan. Place pineapple in a single layer on top of butter/sugar, placing a cherry or Cranberries in center of each pineapple ring (or scattered about if using crushed pineapple).
4) Carefully pour cake batter over pineapple. Cover and cook on MEDIUM for 5 minutes; turn to LOW for another 10 minutes.5) Remove from heat and allow to sit for 10 minutes. Carefully remove lid. Moisture will have formed in the lid. Take care not to drip it on the cake. Test for doneness using the spring test or insert a toothpick and withdraw. Toothpick should come out clean. If cake is not done, replace the cover for additional 3 minutes and repeat the test. No additional cooking is needed as the pan is hot and will continue to cook the cake. Repeat as needed.6) Invert on to plate.7) Cake will finish cooking off the heat if the top is congealed. It is completely cooked when the top is a soft firm, with a few air holes formed.
Yield: 1 layer cake
Preparation time: 10 minutes
Cooking time: 10 minutes
Ready in: 30 minutes
¾ cup Sugar
½ cup Biscuit Baking Mix
4 Tbsp. Butter, divided
12 oz. Evaporated Milk, Skim (1 can), reserve 1 Tablespoon for topping
15 oz. Solid Packed Pumpkin Puree (1 small can)
2½ tsp. Vanilla Extract
1 Tablespoon Pumpkin Pie Spice
¼ cup Brown Sugar
½ cup Pecans, chopped
1) Pre-heat Familie Skillet for stovetop cooking, or the 4 qt. for Slow Cooking, on the range top on medium heat.
2) In a large bowl combine the white sugar, biscuit mix, 2 tablespoon melted butter, eggs and milk- reserving 1 tablespoon milk for the topping. Beat in pumpkin, spice and vanilla until smooth.
3) Spray pan with food spray. Pour into pre-heated pan. Cover. Cook on medium heat for 5 minutes then either turn the range to just above low for stove top cooking, or if using the Gourmet Cooker, place the 4 qt. on the base and set to #4. Either method, cook for about 50 minutes or until a dinner knife inserted in the center comes out clean.
4) While the pie is cooking, make the streusel topping: Melt the remaining 2 tablespoons of butter, add the brown sugar and pecans. Cook until sugar is dissolved. Add the reserved tablespoon of milk. Gently sprinkle over the top of the pie as it cooks. This topping is optional and can be put on any time during the cooking process or after the pie is done.
This soup is made with store-bought broth and rotisserie chicken, which shortens the preparation time considerably. (If you usually make your soup from scratch, you may be surprised at how appealing this shortcut can be when you are rushed.)
1 (2-lb) rotisserie chicken
3 celery ribs
1 medium onion, quartered and left unpeeled
6 fresh parsley sprigs plus 2 tablespoons chopped fresh parsley
2 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
10 cups reduced-sodium chicken broth (80 fl oz)
2 medium carrots, cut into1/4-inch-thick slices
1/2 cup long-grain rice, rinsed
Remove meat from chicken, reserving skin and bones.
- Coarsely chop 1 celery rib and put in a 6- to 8-quart pot along with chicken bones and skin, onion, parsley sprigs, thyme sprigs, bay leaf, and chicken broth. Simmer, partially covered, 1 hour.
- While broth is simmering, shred about half of chicken meat into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat, reserving remaining meat for another use.
- Cut remaining 2 celery ribs into 1/4-inch dice.
- Pour chicken broth through a fine-mesh sieve into a large bowl, pressing hard on solids with back of a ladle and then discarding them. Skim fat from surface of broth.
- Return strained broth to pot, then add carrots, diced celery, and rice and simmer, partially covered, stirring occasionally, until vegetables are tender and rice is very soft, about 30 minutes.
- Stir in shredded chicken and chopped parsley.
1 Cup Brown rice
2 Cups Water
1) Combine water and rice in 2 qt. sauce pan. Bring to boil over MEDIUM heat. Cover.
2) Reduce heat to LOW and continue to cook for 10 minutes.
3) Without lifting the lid, remove pan from heat and allow sitting for 35 minutes or more.
4) Un-cover and stir. If rice is still too firm and liquid remains in bottom of the pan, cover and place back on MEDIUM heat until vapor escapes. Remove from the heat and allow sitting another 5 minutes.
5) If you wish to reheat for later use, add about 3 tablespoons water to the pan, cover and heat over MEDIUM heat until vapor escapes. Remove from the heat and allow sitting for 5 minutes. Fluff with a fork, season to taste.
2 lbs. Boneless Chuck Roast
¼ tsp. Black Pepper, fresh ground
3 cups Sliced Onions (1 large)
1 Green or Red Sweet Pepper (or a mixture for great color)
1 12oz can Beef Broth (low sodium if available)
1 12oz can Beer (Guinness Stout for richest flavor) Salsa
1 cup Fresh Mint
½ cup Fresh Dill
½ cup Fresh Flat-leaf parsley
¼ cup Shallots or green onions
1 Tbsp. Capers (green olives or dill pickles can be substituted)
½ tsp. Sea Salt
¼ tsp. Black Pepper, fresh ground
3 Tbsp. Extra Virgin Olive Oil
1 loaf Italian Bread or multi wheat sandwich rolls
8 slices Cheese of choice (optional)
1) Pre-heat 4 qt. utensil on medium heat until a few droplet of water, sprinkled into the pan "dance" or roll around the surface. This will take 4-6 minutes.
2) While the unit pre-heats, trim large areas of fat off the roast and cut the meat into large, 3" chunks; dust with fresh pepper.
3) Brown meat chunks by placing the meat in the pre-heated 4 qt. pot. Allow the meat to sit undisturbed for 4 to 6 minutes. It will stick at first but will release from the pan when nicely browned; turn with tongs.
4) While the meat is browning, slice the onion into thick ¼" slices. After the beef browned on one side and turned, move the meat to one side of the 4 qt. and add the onions. Allow the onions to brown along with the meat, turn when a rich golden brown. Continue to turn the meat as it browns. The browning of both meat and onions will take about 20 minutes.
5) After both are nicely browned, add the pepper slices, broth and beer. Stir lightly, cover with the vapor valve open. Cook on medium heat until vapor escapes from the valve, about 3-5 minutes. Close the valve and turn to low. Cook on low until the meat is fork tender, about 2 hours.
6) While the meat is slow cooking, prepare the salsa. Chop all fresh ingredients, add oil and seasonings; mix and refrigerate in a small covered container until serving.
7) When the meat can be pulled apart by holding the cube with one fork and "raking" another fork across it, shred the beef into string like pieces. Return the beef to the beer/onion liquid and hold on lowest heat until ready to serve.
8) To serve, use tongs or a slotted spoon to lift the mixture from the liquid on to the bead or roll. Top with about a tablespoon of salsa and serve. Optional cheese: Place the cheese slice on the bread before adding the hot beef. It will be perfectly melted by the time it gets to your mouth.
Preparation time: 20 minutes
Cooking time: 2 hours
1 1/3 cups water
1/2 cup lentils, rinsed and picked over
1 cup thinly sliced carrots
1 teaspoon chili powder
2 cups thinly sliced zucchini
1 cup chopped tomato
1 - 4 oz. can mild green chili
1 1/2 cups shredded Mexican blend or cheddar cheese (For a no cholesterol dish try the shredded veggie cheese in your deli)
1 10 oz. can enchilada sauce (optional - you can use only salsa)
1/2 cup salsa
1) Combine water and lentils in saucepan and bring to a boil.
2) Reduce heat to low; cook covered, for 20-25 minutes or until tender. Drain and rinse in cold water.
3) Preheat oven to 350 F.
4) Rinse carrots and zucchini. Cook carrots 4 minutes and add zucchini. Cook vegetables until they are tender-crisp. Remove from heat.
5) Stir lentils, tomatoes and 3/4 cups cheese into skillet. Gently mix together. Spoon 1/2 cup mixture into tortilla and roll up. Place seam side down in greased 12" x 8" baking dish.
6) Pour approximately 1/2 cup enchilada sauce over tortillas.
7) Sprinkle remaining cheese on top.
8) Bake enchiladas covered for 8 minutes.
9) Remove cover and bake another 8-12 minutes.
10) Spoon salsa over enchiladas.
11) May bake another 3-4 minutes if desired.
12) Garnish with cilantro for some added color.
Delicious served with guacamole.
1 roll of Jimmy Dean Sausage
1 bag of seasoned stuffing mix (Pepperidge Farms)
1 large onion (chopped)
1 celery stalk (chopped)
1 box of raisins (approximately 15 oz.)
1 stick of butter
1 celery stalk (chopped)
1 box of raisins (approximately 15 oz.)
1 bag pecan pieces
2 Granny Smith apples (chopped)
Brown sausage in a large sauté pan. In 8QT stock pot, sauté onions and celery in butter until soft. Add seasoned stuffing mix and stir until well blended. Add vegetable stock until no longer “dry,” but not wet. Chop the sausage and add it. Add the apple pieces, pecan pieces, and raisins. Cook on low heat for about 30-45 minutes.
Either stuff your bird or transfer to a casserole dish.
2 cups water
1 cup steel cut oats
1 teaspoon Blackstrap molasses
1/2 teaspoon salt
1/3 cup chopped dates
1 small apple, diced
1/2-1 teaspoon cinnamon
1 teaspoon Florida Crystals
1) Bring water, oats, molasses, salt, dates, apple and sugar to a boil. Stir in cinnamon.
2) Turn down to low heat and cover with valve closed.
3) Cook on low heat for 40-45 minutes, stirring occasionally.
4) Serve hot
4 whole Carrots (about 1 pound)
1) Scrub carrot skins, trim off ends. Using the #5 or #4 cone on the Kitchen Cutter, slice the carrots.
2) Place sliced carrots in 2 qt. pan. Fill pan about 1/2 full with cold water and then drain the water off.
3) Cover and place on medium heat. When vapor escapes, after about 3-4 minutes, turn to low. Cook on low for 8 minutes.
4) Immediately add your choice of seasonings from list below, or of your own choosing. Add a pinch of salt and pepper if you desire. Cover and allow the flavor to develop for about 1 minute. Serve.