We’re heading into another month of social distancing and sheltering in place while attempting to keep our households as normal as possible for our loved ones. Extended families probably won’t be gathered for weekend cook-outs and Memorial Day celebrations, but that doesn’t mean recipes and photos can’t be shared or you can’t FACETIME or Skype dinners or cookouts.
Getting creative about what to prepare for breakfast, lunch and dinner when everyone is home and a variety of food items and recipe staples are in short supply can be challenging, but Linda Cahill has some great recipes from Pampered Chef to keep things simple, but delicious.
Whether she’s demonstrating products for Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping out in her parish, entertaining friends and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?”
MOCK BERRY MOJITOS
INGREDIENTS:
3 cups (750 mL) water, divided
1 1/2 cups (375 mL) sugar
2 cups (500 mL) fresh mint leaves, coarsely chopped
2 cups (500 mL) strawberry or raspberry sherbet
1 cup (250 mL) lime juice (about 7-8 limes)
8 cups (2 L) club soda, chilled
Lime slices and mint sprigs for garnish (optional)
DIRECTIONS:
Combine 2 cups (500 mL) of the water and sugar in Large Micro-Cooker®. Microwave, covered, on HIGH 4-6 minutes or until sugar is dissolved. Stir in mint leaves; let stand 5 minutes.
Combine sherbet, remaining water and lime juice in Family-Size Quick-Stir® Pitcher. Carefully pour sugar mixture into pitcher, straining mixture through small holes of micro-cooker lid (discard mint leaves). Cover; plunge until well mixed. Add club soda to pitcher; stir gently with plunger.
Pour mojitos into ice-filled glasses. Garnish with lime slices and mint sprigs, if desired.
Yield: 14 cups - 20 servings of 3/4 cup
Nutrients per serving: Calories 90, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 22 g, Protein 0 g, Sodium 25 mg, Fiber 0 g
STRAWBERRY FROZEN YOGURT BARS
Prep 5 min/Cook 60 min/Ready in 65 min
INGREDIENTS:
3–4 fresh strawberries (about 2 oz. /60 g)
2¼ cups (560 mL) Greek yogurt
1–2 tsp (5–10 mL) honey or agave nectar
DIRECTIONS:
Place the strawberries in the Manual Food Processor and process until finely chopped.
Carefully remove the blade. Add the yogurt and honey; mix to combine.
Use the Small Scoop to transfer the mixture into wells of the Snack Bar Maker and press down with the Mini Nylon Serving Spatula.
Cover and chill in the freezer for 1 hour or overnight. Remove the bars from the tray and then return them to the freezer to store.
Yield: 12 servings
Nutrients per serving: U.S. nutrients per serving: Calories 35, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 5 mg, Sodium 15 mg, Carbohydrate 3 g, Fiber 0 g, Sugars 3 g, Protein 4 g
ORANGE STRAWBERRY QUICKSICLES
INGREDIENTS:
2 oz. (60 g) fresh strawberries cut in half
2 tbsp (30 mL) water
2 tsp (10 mL) honey
½ cup (125 mL) orange juice
DIRECTIONS:
Place the strawberries, water, and honey into the Manual Food Processor and process until pureed.
Place a slice of strawberry against the walls of each well of the Quicksicle Maker. Pour the strawberry mixture into the wells and freeze until set.
Pour the orange juice into the wells and freeze until set.
Yield: 3 servings
Nutrients per serving: U.S. Nutrients per serving: Calories 45, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 g, Sodium 0 mg, Carbohydrate 11 g, Fiber 1 g, Sugars 9 g, Protein 1 g
FRESH TOMATO SALSA
INGREDIENTS:
1 small onion
1 jalapeño pepper, stemmed
½ cup (125 mL) loosely packed fresh cilantro
2 tbsp (30 mL) fresh lemon juice
2 garlic cloves, peeled
½ tsp (2 mL) salt
2 cups (500 mL) grape tomatoes, divided
Tortilla chips (optional)
DIRECTIONS:
Cut the onion into quarters. Cut the jalapeño crosswise into thirds. Combine the onion, jalapeño, cilantro, lemon juice, garlic, and salt in the Manual Food Processor and pump the handle until the mixture is coarsely chopped.
Add half of the tomatoes and again pump the handle until this mixture is coarsely chopped, removing the lid and scraping down the sides of the bowl as necessary. Add the remaining tomatoes; pump the handle to chop to desired consistency. Serve with tortilla chips, if desired.
Yield: about 2 ½ cups (625 mL) salsa - 10 servings of ¼ cup (50 mL) salsa, excluding optional ingredient
Nutrients per serving: Calories 10, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 2 g, protein 0 g, Sodium 120 mg, Fiber 1 g
DUTCH BABY
Prep 5 min/Cook 25 min/Ready in 30 min
INGREDIENTS:
3 eggs
½ cup (125 mL) milk
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) vanilla extract
⅛ tsp. (0.5 mL) salt
½ cup (125 mL) all-purpose flour
4 tbsp (60 mL) butter (½ stick), cut into pieces
½ cup (125 mL) strawberries, stems removed
1 cup (250 mL) heavy whipping cream
1 tbsp (15 mL) powdered sugar, plus additional for dusting
1 tsp (5 mL) vanilla extract
¼ cup (60 mL) blueberries
DIRECTIONS:
Place the 10" (25-cm) Cast Iron Skillet into the oven and preheat to 425°F (220°C).
Whisk the eggs, milk, sugar, vanilla, and salt together in a medium bowl. Then, whisk in the flour.
When the oven is preheated, carefully remove the skillet from the oven and add the butter, swirling it to melt.
Pour the batter into the skillet and return it to the oven. Bake for 20 minutes. Reduce the oven temperature to 350°F (180°C) and bake for 5 more minutes.
Meanwhile, slice the strawberries with the Quick Slice. Add the heavy cream, powdered sugar, and the vanilla to the Whipped Cream Maker; replace and lock the lid. Pump the handle to make whipped cream.
Remove the skillet from the oven. Serve the Dutch baby with the strawberries, blueberries, whipped cream, and powdered sugar.
Yield: 6 servings
Nutrients per serving: U.S. nutrients per serving: Calories 320, Total Fat 25 g, Saturated Fat 15 g, Cholesterol 160 mg, Sodium 105 mg, Carbohydrate 17 g, Fiber 1 g, Total Sugars 8 g (includes 5 g added sugar), Protein 6 g
Cook's Tips: Preheating your cast iron skillet before adding your batter makes this pancake a crispy golden treat. Top with fresh fruit and whipped cream.
FRIED EGG SANDWICH
INGREDIENTS:
Butter
2 eggs
English muffin
1-2 slices ham
DIRECTIONS:
Melt a small pat of butter in each well of Microwave Egg Cooker, Crack one egg into each well and pierce with a fork.
Cover with a paper towel and microwave on HIGH about 45-60 seconds or until egg whites are firm.
Remove eggs with Mini Mix 'N Scraper®. Place on English muffin and top with ham.
STRAWBERRY SPINACH SALAD
INGREDIENTS:
Dressing
1 lemon
2 tbsp (30 mL) white wine vinegar
1/3 cup (75 mL) sugar
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) poppy seeds
Salad
½ medium cucumber
¼ small red onion
1 bag (6 oz/175 g) fresh baby spinach leaves (about 4 cups/1 L)
8 oz (250 g) fresh strawberries, hulled and quartered
¼ cup (50 mL) sliced almonds, toasted
DIRECTIONS:
For dressing, zest lemon to measure 1/2 tsp (2 mL). Juice lemon to measure 2 tbsp (30 mL). Combine zest, juice, vinegar, sugar, oil and poppy seeds in small mixing bowl; whisk until well blended.
Score cucumber lengthwise; remove seeds using The Corer™. Using Simple Slicer on #2 setting, slice cucumber and onion. Cut cucumber slices in half.
Place spinach in large serving bowl. Add cucumber, onion, strawberries and dressing; toss gently. Sprinkle with almonds and serve immediately.
Yield: 10 servings of 1 cup (250 mL)
Nutrients per serving: Calories 70, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 11 g, Fiber 2 g, Protein 1 g
SUPERFOOD SALAD
Prep 5 min/Cook 5 min/Ready in 10 min
INGREDIENTS:
Salad
1 orange
1 oz. (30 g) baby spinach leaves (about 1 cup/250 mL packed)
4 oz. (125 g) purple cabbage
4 oz. (125 g) cauliflower (about 1 cup/250 mL florets)
½ red bell pepper
Dressing
2 tbsp (30 mL) Basic Vinaigrette
1 tsp (5 mL) honey
⅛ tsp. (0.5 mL) ground cinnamon
Toppings
¼ cup (50 mL) chickpeas, rinsed and drained
2 tbsp (30 mL) shelled unsalted pistachios
DIRECTIONS:
Add the spinach, cabbage, cauliflower, and bell pepper to the colander of the Salad Cutting Bowl and rinse. Cut the orange into quarters lengthwise. Save one quarter for the dressing. Peel the remaining orange and add it to the bowl. Place the cutting platform on top of the colander and twist until the notches are aligned.
Flip the bowl over and use the Coated Chef’s Knife to cut along the slots. Gently lift the colander and turn it one quarter turn; slice again. Continue turning and slicing until produce reaches the desired size. Place the colander into the bowl.
Pour the basic vinaigrette and remaining dressing ingredients into the condiment container and shake until combined. Add dressing and toppings to the condiment container side of the cutting platform and place it on top of the bowl. Cover with the lid.
When you’re ready to eat, slide out the colander to pour the salad into the bowl. Add dressing and toppings.
Yield: 1 serving of (2 cups/500 mL salad plus dressing)
Nutrients per serving: U.S. nutrients per serving: Calories 410, Total Fat 22 g, Saturated Fat 3 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 51 g, Fiber 15 g, Sugars 28 g, Protein 12 g
TURKEY PICADILLO STUFFED PEPPERS
Prep 10 min/Cook 25 min/Ready in 35 min
INGREDIENTS:
4 large bell peppers in various colors
¼ cup (50 mL) water
1 tbsp (15 mL) olive oil
1 lb. (450 g) ground turkey breast
4 green onions, white and light part only, chopped
2 garlic cloves, crushed
½ tsp (2 mL) ground cumin
½ tsp (2 mL) crushed red pepper flakes
¼ tsp (1 mL) ground cinnamon
1 can (8 oz/227 g) tomato sauce
1 cup (250 mL) brown rice, cooked
¼ cup (50 mL) golden raisins
¼ cup (50 mL) toasted almonds, chopped
¼ cup (50 mL) green olives, chopped
DIRECTIONS:
Preheat the oven to 350°F (180°C). Cut off the tops of the bell peppers and remove the stems and seeds. Slice a thin strip off the bottom of each bell pepper so it can stand upright. Place the bell peppers in a microwave-safe container with the water and microwave, covered, on HIGH for 5 minutes.
Heat a 12-in (30-cm) skillet over medium-high heat for 3–5 minutes and add the oil. Add the turkey and green onions and break the turkey into crumbles using the Mix ‘N Chop. Cook for 6–8 minutes, or until the turkey is cooked through.
Add the garlic and simmer for 1 minute, or until fragrant. Add the cumin, crushed red pepper, cinnamon, and tomato sauce. Reduce the heat to medium-low and simmer for 3–5 minutes. Add the brown rice, raisins, almonds, and olives and stir to combine.
Divide the turkey mixture evenly between the bell peppers and bake, uncovered, for 15–18 minutes, or until heated through.
Yield: 4 servings
Nutrients per serving: U.S. Nutrients per serving: Calories 400, Calories from fat 145, Fat 16 g, Saturated fat 2.75 g, Trans fatty acids total 0 g, Polyunsaturated fat 2 g, Monounsaturated fat 5 g, Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 38 g, Dietary fiber 6 g, Sugars 13 g, Protein 28 g
PINEAPPLE GRILLED SALMON
Prep 10 min/Cook 25 min/Ready in 35 min
INGREDIENTS:
1 pineapple
4 salmon filets, 6 oz (175 g) each
¼ cup (50 mL) Teriyaki Sauce with Honey
1 cup (250 mL) rice, uncooked
2 cups (500 mL) water
½ tsp (2 mL) salt, divided
½ cup (125 mL) grape tomatoes
1 garlic clove, peeled
½ jalapeño pepper, seeds removed
¼ cup (50 mL) cilantro, loosely packed
½ lime
DIRECTIONS:
Preheat the Indoor Outdoor Portable Grill to medium-high heat.
Slice the top and bottom off of the pineapple and peel and core it using the Pineapple Wedger.
Place the salmon filets on top of each of the four pineapple peels and brush with the Teriyaki Sauce with Honey.
Grill the salmon, covered, for 25–30 minutes, or until the internal temperature reaches 120°F (50°C) for medium doneness.
Meanwhile, add the rice, water, and ¼ tsp (1 mL) of the salt to the Rice Cooker Plus and cook in the microwave according to package directions.
Cut half of the peeled and cored pineapple into 1" (2.5 cm) pieces, reserving the other half for a later use. Working in 2 batches, coarsely chop the pineapple using the Manual Food Processor and place it in a medium mixing bowl.
Chop the tomatoes, garlic, jalapeño, and cilantro using the Manual Food Processor and add the mixture to the pineapple. Juice the lime using the Citrus Press and add the liquid to the pineapple mixture.
Combine the cooked rice and the pineapple mixture. When the salmon is finished cooking, serve it on the planks with the rice mixture.
Yield: 4 servings
Nutrients per serving: US nutrients per serving: Calories 650, Total Fat 14 g, Saturated fat 2.5 g, Cholesterol 135 mg, Sodium 700 mg, Carbohydrates 62 g, Fiber 3 g, Sugars 20 g, Protein 66 g
Cook’s Tips: Using pineapple peel as grilling planks imparts a wonderful flavor to the salmon and keeps it from sticking to the grill.
GENERAL TSO CHICKEN STIR-FRY
Prep 10 min/Cook 20 min/Ready in 30 min
INGREDIENTS:
Sauce
¼ cup (50 mL) honey
⅓ cup 75 mL) low-sodium and gluten-free soy sauce
1½–2 tbsp (22–30 mL) Sriracha sauce
3 garlic cloves
Chicken
1½ lbs. (700 g) chicken tenders
¼ cup (50 mL) cornstarch
3 tbsp (45 mL) canola oil, divided
Rice
1 cup (250 mL) long-grain white rice
1½ cups (375 mL) water
Vegetables
1 small onion
1 medium zucchini
¼ head purple cabbage (about 8 oz. /250 g)
2 medium carrots, peeled
1 red bell pepper
1 cup (250 mL) snap peas
DIRECTIONS:
For the sauce, combine the honey, soy sauce, Sriracha, and garlic pressed with the Garlic Press in a small bowl.
Cut the chicken tenders into bite-sized pieces and place them into a bowl. Add the cornstarch and 1 tbsp (15 mL) of the sauce to the bowl and toss to coat the chicken.
Heat 1 tbsp (15 mL) of the oil in the Stainless Steel Nonstick Wok over medium-high heat for 3–5 minutes.
Add the rice and water to the 3-qt. (3-L) Micro-Cooker® Plus. Microwave, covered, on HIGH, for 12–15 minutes, or until the rice is cooked; set aside.
Add the chicken to the wok and cook, undisturbed, for 3 minutes. Use the Teak Wooden Spatula to stir-fry for 2–3 minutes, or until the chicken is evenly browned; remove from the pan and set aside. (The chicken won’t be fully cooked.)
Use the Quick Prep Food Grater fitted with the slicing blade to slice the onion, zucchini, and cabbage. Use the coarse grating blade to grate the carrot.
Cut the top off the bell pepper. Use the Scoop Loop® to remove the seeds and veins. Cut the pepper into quarters and use the Quick Slice to slice it into strips.
Add the remaining oil to the wok and heat over medium-high heat for 2–3 minutes. Add the onion, carrot, and bell pepper, and stir-fry for 2–3 minutes, or until the vegetables are lightly browned.
Add the zucchini and snap peas and continue cooking for 2–3 minutes.
Add the chicken, remaining sauce, and cabbage to the pan. Cook for 3–4 minutes, or until all the vegetables are crisp-tender and the sauce has reduced. Serve over rice.
Yield: 6 servings
Nutrients per serving: U.S. nutrients per serving: Calories 470, Total Fat 9 g, Saturated Fat 0.5 g, Cholesterol 55 mg, Sodium 690 mg, Carbohydrate 66 g, Fiber 4 g, Sugars 18 g, Protein 33 g
Cook's Tips: Stir-frying is a useful cooking technique that will expand the meals you can make in a hurry, but it happens fast and requires attention. Because of the high heat of the pan, each vegetable has to go in at a specific time, so it isn’t overcooked, and the food needs to be stirred consistently. Before you turn on the stove, read the whole recipe and prep all of your ingredients and put them near the wok.
Coating the chicken with cornstarch helps the sauce stick to the chicken and helps it brown.
CARIBBEAN CHICKEN RICE BOWLS
Prep 5 min/Cook 20 min/Ready in 25 min
INGREDIENTS:
Chicken & Rice
1 can (13.6 oz. /403 mL) coconut milk (about 1½ cups/375 mL)
1½ cups (375 mL) water
12 oz. (350 g) uncooked Jasmine rice (about 2 cups/500 mL)
1 lb. (450 g) chicken tenderloins
1 tbsp (15 mL) Jamaican Jerk Rub
1 red bell pepper
1 lime
½ can (7 oz. /200 g) kidney beans (¾ cup/175 mL), rinsed and drained
Pineapple Salsa
1 fresh pineapple or about 1½ cups (375 mL) diced canned pineapple
3 green onions
½ cup (125 mL) loosely packed fresh cilantro leaves
¼ tsp (1 mL) salt
DIRECTIONS:
Pour the coconut milk and water into a Small Batter Bowl and whisk until smooth.
Pour the coconut milk mixture into the Multipot and add the rice. Bring to a simmer, uncovered, over medium-high heat.
Meanwhile, cut the chicken into bite-sized pieces. Place in a medium bowl, add the rub, and mix to coat.
When the rice is at a simmer, place the Silicone Collapsible Steamer & Strainer (collapsed one layer) over the pot. Transfer the chicken to the steamer, reduce the heat to medium, and cover with the lid. Let the chicken steam for 4–5 minutes.
Cut off the top of the bell pepper, and remove the seeds and veins using the Scoop Loop®. Cut the pepper into quarters and slice with the Quick Slice.
Remove the lid, push the chicken to one side of the steamer, and add the bell pepper to other side. Cover and steam for 4–5 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Use the Pineapple Wedger to peel, core, and halve the pineapple. Using a Chef’s Knife, coarsely chop half of the pineapple. Save the remaining pineapple for another use.
Slice the green onions into large pieces. Place the green onion and cilantro into the Manual Food Processor and process until finely chopped. Remove the blade and add the pineapple and salt; stir to combine.
Remove the steamer from the pot. Juice the lime into the rice with the Citrus Press.
To serve, transfer the rice into serving bowls. Add chicken, bell pepper, beans, and salsa.
Yield: 6 servings
Nutrients per serving: U.S. Nutrients per serving: Calories 430, Total Fat 10 g, Saturated Fat 9 g, Cholesterol 45 mg, Sodium 250 mg, Carbohydrate 61 g, Fiber 5 g, Sugars 6 g, Protein 25 g
Cook's Tips: Steaming is a quick and easy way to cook chicken, fish, and vegetables without oil or fat. Steam is as hot as boiling water, so it cooks food as quickly, but more gently.
Cooking the rice in coconut milk creates a creamy texture and a subtle coconut flavor, but you could use broth or water if you prefer.
STARS & STRIPES DESSERT PIZZA
INGREDIENTS:
1 1/2 pkg. (8 oz or 235 g each) refrigerated crescent rolls
1 pkg. (8 oz/250 g) cream cheese, softened
1 cup (250 g) powdered sugar
1 tsp (5 mL) lemon juice
1 tsp (5 mL) lemon zest
1 cup (250 mL) fresh blueberries
1 lb. (450 g) fresh strawberries, hulled and sliced (about 3 cups/750 mL)
2 medium bananas, sliced
Lemon-lime soda or additional lemon juice
DIRECTIONS:
Preheat oven to 350ºF (180ºC). Unroll crescent dough into 3 long strips. Arrange dough on Rectangle Stone, pinching seams together to seal. Bake 12-15 minutes or until golden brown. Remove from oven; cool completely.
In Small Batter Bowl, combine cream cheese, powdered sugar, lemon juice and zest; mix well using Classic Scraper. Spread cream cheese mixture over top crust.
Hull strawberries using The Corer™. Slice strawberries and bananas using Egg Slicer Plus®. Dip banana slices in lemon-lime soda to prevent browning.
To assemble, arrange blueberries in a square in upper left corner to represent stars. Make alternating rows of strawberries and bananas to represent stripes. Cover with plastic wrap. Chill up to 6 hours.
To serve, cut into squares using Pizza Cutter; serve using Mini-Serving Spatula.
Yield: 16 servings
Nutrients per serving: Nutrients per serving: Calories 190, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 23 g, Protein 3 g, Sodium 270 mg, Fiber 2 g
Cook's Tips: If desired, bananas may be omitted. Leave the rows between the strawberries open for the white stripes.
STRAWBERRY-COCONUT TRES LECHES TRIFLE
INGREDIENTS:
1 lb. (450 g) fresh strawberries, divided
3 pkg. (3 oz each) soft ladyfingers (about 72 total) (see Cook's Tip)
1 can (14 oz or 300 mL) sweetened condensed milk, divided
1 can (14 oz or 398 mL) unsweetened coconut milk, divided
1 container (8 oz or 250 mL) sour cream
1 container (12 oz/1 L) frozen whipped topping, thawed, divided
1 pkg. (3.3 oz or 102 g) vanilla instant pudding and pie filling
1 tsp (5 mL) cinnamon
DIRECTIONS:
Set aside one strawberry for garnish. Hull remaining strawberries using Core & More; slice with Egg Slicer Plus®. Cut ladyfingers into 1-in. (2.5-cm) pieces using Chef's Knife; set aside.
Whisk together 1/2 cup (125 mL) of the condensed milk, 2/3 cup (150 mL) of the coconut milk and sour cream in (6-qt. /6-L) Stainless Mixing Bowl. Add ladyfingers and toss gently using Mix ‘N Scraper®.
Attach open star tip to Easy Accent® Decorator. Fill with 1 cup (250 mL) of the whipped topping. Combine pudding mix and remaining coconut milk in Stainless (4-qt. /4-L) Mixing Bowl; whisk until thickened. Add remaining condensed milk and cinnamon; whisk until incorporated. Fold in remaining whipped topping.
To assemble, place half of the ladyfinger mixture into Trifle Bowl; top with half of the strawberries. Spread half of the pudding mixture over strawberries. Repeat layers one time. Pipe whipped topping over top; garnish with strawberry fan.
Yield: 24 servings
Nutrients per serving: Calories 220, Total Fat 10 g, Saturated Fat 8 g, Cholesterol 10 mg, Carbohydrate 29 g, Protein 3 g, Sodium 160 mg, Fiber 1 g
Cook's Tips: Ladyfingers are sheets of sponge cake that can be separated into long ovals and are found in the bakery section of most grocery stores.
One 16-oz (about 390-g) frozen pound cake, thawed, trimmed and diced into 1-in. (2.5-cm) cubes, can be substituted for the ladyfingers, if desired.
To create strawberry fan, open Egg Slicer Plus® and place the strawberry stem end down; slice most of the way through it with wires. Remove the strawberry from the wires and gently fan out the slices.
For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill
Email her at lindathechef@gmail.com.