Pampered chef Fresh-takes-Fall

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Fresh Takes for Fall

Recipes


Burrito Cups

→ SERVES 6

Pickled Jalapeño Ranch Dressing

1 cup (250 mL) ranch dressing

¼

¼

Burrito Cups

cup (60 mL) pickled jalapeños

(see cook’s tip)

cup (60 mL) cilantro

1 tbsp (15 mL) vegetable oil, plus more

for brushing

6 (5–6"/13–15-cm) flour tortillas

8 oz. (250 g) skirt steak, trimmed of

½

¼

¼

excess fat

small onion, thinly sliced

tsp (1 mL) salt

tsp (1 mL) garlic powder

1 cup (250 mL) shredded iceberg lettuce

½

Prep Time:

cup (125 mL) black beans, drained

and rinsed

10 mins Total Time: 22 mins

1. Preheat the oven to 375°F (190°C).

2. For the dressing, combine the ranch, jalapeños, and cilantro with the Manual Food

Processor until smooth. Refrigerate until ready to serve.

3. For the burrito cups, lightly brush the oil on both sides of the tortillas. Place each tortilla

into a well of the Large Muffin Pan, and press into the sides to form a cup. Bake until

brown and crisp, about 10–12 minutes.

4. Preheat the Deluxe Electric Grill & Griddle, with the griddle plates, on for

2 minutes.

5. Season the steak and onion with the oil, salt, and garlic powder in a medium bowl.

Toss to coat.

6. When preheated, add the steak and onion to the griddle. Cook in the Closed position.

7. Remove the steak and onion from the griddle and rest for 5 minutes, then slice the steak

against the grain.

8. Add the lettuce, beans, cheese, onions, and steak to the tortilla cups. Top with the

pickled jalapeño ranch dressing and tomatoes.

Cook’s Tips

We love how milder, pickled jalapeños add a subtle heat when combined with ranch. You can

omit the jalapeños, if you’d like.

Make this recipe just the way you like by adding your own unique and creative toppings!

2 oz. (60 g) Monterey Jack cheese,

coarsely grated (½ cup/125 mL)

½

cup (125 mL) chopped plum tomatoes


Veggie and Ricotta Flatbread

→ SERVES 16

2 pkgs (8 oz./235 g each) refrigerated

crescent roll dough

1 large carrot, peeled

1 red bell pepper, seeded and cut

into quarters

1 tsp (5 mL) olive oil

¼


Prep Time:

tsp (1 mL) salt

1 cup (250 mL) whole milk ricotta cheese

1 egg

tsp (7 mL) Garlic & Herb Rub

2 tsp (10 mL) honey

1

⁄8 tsp (0.5 mL) cayenne pepper

Black pepper

20 mins Total Time: 30 mins

1. Preheat the oven to 425°F (220°C). Cover the bottom of the Stone Bar Pan with the

dough. Use your fingers to seal the perforations and press the dough up the sides.

Fold the extra dough over the sides to form a border. Bake until light golden brown,

6–8 minutes.

2. Meanwhile, slice the carrot using the No. 1 thickness of the Rapid-Prep Mandoline.

Place 2 bell pepper quarters on top of one another and place them into the chute of

the Rapid-Prep Mandoline with the tapered part facing the blade. Slice on the No. 3

thickness. In a medium bowl, toss the vegetables with the olive oil and salt.

3. Combine the ricotta, rub, and egg, and mix until smooth. Spread the mixture inside the

border of the dough. Place the vegetables onto the ricotta mixture in an even layer.

4. Bake until the edges are deep golden brown, about 8–10 minutes. Remove the pan from

the oven and let it stand for 5 minutes to let the filling set.

5. Combine the honey and cayenne pepper in a small microwave-safe bowl and microwave

for 10 seconds. Drizzle the flatbread with the honey mixture. Sprinkle with black pepper

and parsley or green carrots tops (see cook’s tip).

Cook’s Tip

If you buy carrots with green tops, don’t let them go to waste! Finely chop the carrot greens

and use them to garnish the flatbread instead of using parsley.

Optional: 1 tsp (5 mL)

chopped parsley


Shrimp Teriyaki

→ SERVES 4

Green Beans & Shrimp

Sauce

1 lb. (450 g) green beans, trimmed and

cut in half

1 tbsp (15 mL) olive oil

1 lb. (450 g) large raw shrimp (31–40

count), peeled, deveined, and tails

removed

1 can (8 oz./250 g) sliced water

chestnuts, drained

1 green onion, sliced

1 tbsp (15 mL) sesame seeds

¼

Prep Time:

Optional: White rice or cauliflower rice

cup (60 mL) low-sodium, gluten-free

soy sauce

1 tbsp (15 mL) rice vinegar

3 garlic cloves, pressed

2 tsp (10 mL) grated fresh ginger

2 tsp (10 mL) sesame oil

1 tsp (5 mL) honey

15 mins Total Time: 30 mins

¹

⁄8–¼ tsp (0.5–1 mL) red pepper flakes

1. Fill the Nonstick Saute & Steam Pan with 2 cups (500 mL) of water. Cover and

bring to a boil over high heat.

2. Remove the lid and place the green beans in an even layer in the steamer and position

it over the top of the pan. Cover the steamer with the lid, reduce to medium heat, and

steam for 8–10 minutes, or until the beans are crisp-tender.

3. For the sauce, combine the soy sauce, rice vinegar, garlic, ginger, sesame oil, honey,

and red pepper flakes in a small bowl. To make a cornstarch slurry, combine the

cornstarch and water in a separate bowl.

4. Turn off the heat. Using oven mitts, remove the lid and steamer from the pot. Set the

green beans aside. Drain the water from the pan and return the pan to medium heat. Heat the

oil for 2 minutes. Add the shrimp and sauce; cook, turning once, until the shrimp are pink

and opaque, about 2–3 minutes. Stir in the green beans and water chestnuts.

5. Stir the cornstarch slurry, then add it to the pan. Cook until thickened, 2–3 minutes.

6. Remove the pan from the heat and sprinkle with the green onion and sesame seeds. If

you’d like, serve over rice or cauliflower rice.

Cook’s Tips

Cornstarch slurries are used to thicken hot, simmering sauces.

Cornstarch is naturally gluten-free. However, it can be processed with other ingredients that

contain gluten. If you need gluten-free cornstarch, check the label.

1 tbsp (15 mL) cornstarch

(see cook’s tip)

1 tbsp (15 mL) water


One-Pot Chicken & Gnocchi

→ SERVES 6

2 slices bacon, cut into ½" (1-cm) pieces

6 boneless, skinless chicken thighs

¼

Prep Time:

(4 oz./125 g each)

tsp (1 mL) salt

¹

⁄8 tsp (0.5 mL) black pepper

1 tbsp (15 mL) Italian Seasoning

Mix, divided

10 mins Total Time: 30 mins

3 garlic cloves, pressed

2 cups (500 mL) 2% or whole milk

1 lb. (450 g) potato gnocchi

2 oz. (60 g) Parmesan cheese, finely

grated (1 cup/250 mL)

1. Heat the Enameled Cast Iron Skillet over medium-high heat for 2–3 minutes. Add

the bacon and cook until crisp, 5–7 minutes, stirring occasionally. Remove the bacon

with a slotted spoon and set aside.

2. Season the chicken with the salt, pepper, and 2 tsp (10 mL) of the seasoning mix.

Add the chicken to the skillet and cook, 5–7 minutes per side, or until the temperature

reaches 165°F (74°C). Remove the chicken from the pan and set aside.

3. Reduce the heat to medium, add the garlic, and cook until fragrant, 10–20 seconds. Add

the milk, gnocchi, cheese, bacon, and remaining seasoning mix. Bring to a boil, reduce

the heat to medium, and cook, stirring frequently, until the milk has reduced slightly and

started to thicken, about 3 minutes.

4. Stir in the peas. Add the chicken and cook on medium-low for an additional 3–5

minutes, or until the sauce thickens slightly.

Cook’s Tip

We love that this sauce doesn’t use heavy cream. The gnocchi releases starch as it simmers

in milk, transforming it into a rich sauce.

½

cup (125 mL) frozen peas


Vegan Black Bean Soup

→ SERVES 8

Soup

Prep Time:

1 tbsp (15 mL) vegetable oil

1 red bell pepper, seeded and cut

into chunks

10 mins Total Time: 35 mins

1 small yellow onion, cut into chunks

1 jalapeño, seeded and quartered

2 garlic cloves, peeled

2 cups (500 mL) low-sodium

vegetable broth

4 cans (15 oz./425 g each) black beans,

undrained, divided (see cook’s tip)

1. Heat the oil in the Enameled Cast Iron Dutch Oven over medium heat for 2–3

minutes. Add the vegetables and garlic to the pot; cook until softened and slightly

browned, 4–6 minutes.

2. Add the broth, 3 cans of undrained beans, cumin, and bay leaf. Bring to a boil, covered,

over high heat. Reduce the heat and simmer, uncovered, stirring occasionally until

thickened, 12–15 minutes.

3. Meanwhile, coarsely chop the salsa ingredients using the Flex+ Food Processor

attachment fitted with the multiuse blade.

4. Remove the soup from the heat and discard the bay leaf. Puree with the Immersion

Blender attachment on high until smooth, about 1 minute.

5. Add the remaining can of beans and stir to combine. Serve the soup with tomato salsa

and sliced avocado, if you’d like.

Cook’s Tip

Adding the liquid from the canned beans gives this soup body and deepens the flavor.

¼

tsp (1 mL) cumin

1 bay leaf

Tomato Salsa

3 plum tomatoes, quartered

¼

¼

cup (60 mL) cilantro, loosely packed

tsp (1 mL) salt

1 lime

Optional: Sliced avocado


Apple Torte

→ SERVES 8

Apple Topping

3 medium Pink Lady apples

¼

½

Crust

(about 1 lb./450 g), cored and cut

in half lengthwise

cup (60 mL) granulated sugar

tsp (2 mL) cinnamon

Optional: ¹

⁄8 tsp (0.5 mL)

ground nutmeg

1 cup (250 mL) flour

¼

½

Prep Time:

15 mins Total Time: 1 hour

cup (60 mL) granulated sugar

cup (125 mL) butter (1 stick), softened

1. Preheat the oven to 375°F (190°C).

2. Slice the apples using the Flex+ Food Processor attachment fitted with the thick slicing

blade. Microwave the apples, covered, until very soft, about 8 minutes. Drain.

3. Combine the sugar, cinnamon, and nutmeg (if using) in a small bowl. Set aside.

4. In a clean food processor bowl, combine the flour and sugar, and pulse 2–3 times to

combine. Cut the butter into quarters and place them into the bowl. Process for 10

seconds, scrape down the bowl, and continue processing for 20–30 seconds, or until

mixture looks like wet sand. Place the crumbs onto the bottom and 1" (2.5 cm) up the

sides of the 9" (23-cm) Springform Pan.

5. For the filling, beat the cream cheese and sugar in a medium bowl using the Hand Mixer

attachment and beaters until smooth. Add the egg and vanilla; beat on low speed until

just blended. Pour the mixture into the crust.

6. Toss the apple slices with the cinnamon sugar mixture. Arrange the apples over the

cream cheese mixture and sprinkle with the almonds. Bake for 30 minutes.

7. Cool completely on a cooling rack. If you’d like, sprinkle with powdered sugar

before serving.

Filling

1 pkg (8 oz./250 g) cream

cheese, softened

¼

cup (60 mL) granulated sugar

1 egg

½

¼

tsp (2 mL) vanilla extract

cup (60 mL) sliced almonds, toasted

(see cook’s tip)

Optional: Powdered sugar for dusting

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