Linda Cahill of The Pampered Chef shares some delicious recipes and cooking tips. Whether she’s demonstrating products for The 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?”
This Month, Linda has selected some delicious brunch items and four entrees made with harvest vegetables to add color and flavor to your table.
BAKED APPLE CIDER DONUTS
INGREDIENTS:
Donuts
Oil for brushing
1¼ cups (300 mL) all-purpose flour
¼ cup (50 mL) granulated sugar
2 tsp (10 mL) apple pie spice
½ tsp (2 mL) baking soda
¼ tsp (1 mL) salt
½ cup (125 mL) apple sauce
½ cup (125 mL) frozen apple juice concentrate, thawed
1 egg
2 tbsp (30 mL) canola oil
Spiced Sugar
¼ cup (50 mL) granulated sugar
1 tsp (5 mL) apple pie spice
DIRECTIONS:
Preheat the oven to 350°F (180°C). Brush the Donut Pan with oil.
For the donuts, combine the flour, sugar, spice, baking soda, and salt in a medium bowl. Add the remaining ingredients and whisk until just combined.
Place the Large Round Tip on the large Decorating Bag. Fill the bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing.
Meanwhile, combine the sugar and spice in small resealable bag. Add several warm donuts to the bag and toss to coat. Repeat with the remaining donuts.
Yield: 12 servings
Nutrients per serving: U.S. nutrients per serving (1 donut): Calories 130, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 15 mg, Sodium 110 mg, Carbohydrate 25 g, Fiber 1 g, Sugars 14 g, Protein 2 g
Cook's Tips: You can substitute apple juice for apple juice concentrate. Add 1 cup (250 mL) of apple juice to a small saucepan. Bring it to a boil and simmer for 9–11 minutes, stirring occasionally, until the liquid reduces to ½ cup (125 mL).
Make your own apple pie spice mix by combining 1 tbsp (15 mL) of ground cinnamon, ¾ tsp (4 mL) of ground allspice, ½ tsp (2 mL) of ground nutmeg, and ½ tsp (2 mL) of ground ginger.
MINI BLUEBERRY STREUSEL LOAVES
INGREDIENTS:
Oil for spritzing
Topping
2 tbsp (30 mL) butter, melted
¼ cup (50 mL) all-purpose flour
¼ cup (50 mL) sugar
Loaves
½ cup (125 mL) butter, softened
¾ cup (175 mL) sugar
1 egg
2 tsp (10 mL) vanilla extract
1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
½ tsp (5 mL) salt
½ cup (125 mL) low-fat buttermilk
1 cup (250 mL) fresh or frozen blueberries
DIRECTIONS:
Preheat the oven to 350°F (180°C). Spray the Mini Loaf Pan with oil using the Kitchen Spritzer.
For the topping, combine the butter, flour, and sugar in a small bowl, and mix until the mixture resembles coarse crumbs; set aside.
For the loaves, beat together the butter and sugar until it’s light and fluffy in large bowl. Beat in the egg and vanilla extract until well combined.
Combine the flour, baking powder, and salt in a small bowl. Add the flour mixture a little at a time to the butter mixture, alternating with the buttermilk. Gently fold in the blueberries.
Use the Large Scoop to divide the batter into the wells of the Mini Loaf Pan. Sprinkle the topping evenly over the batter.
Bake for 25 minutes, or until the Cake Tester & Releaser inserted in the centers comes out clean. Let the loaves cool for 10 minutes before removing.
Nutrients per serving: U.S. nutrients per serving (1 loaf): Calories 360, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 60 mg, Sodium 300 mg, Carbohydrate 53 g, Fiber 2 g, Sugars 30 g, Protein 5 g
Cook's Tips: If you don’t have a Large Scoop, pour ⅓ cup (75 mL) per well.
MINI PUMPKIN SPICE CAKES
INGREDIENTS:
Oil for spritzing
¾ cup (175 mL) all-purpose flour
½ tsp (2 mL) baking powder
⅛ tsp (0.5 mL) salt
1½ tsp (7 mL) pumpkin pie spice
¼ cup (50 mL) butter, softened (½ stick)
¼ cup (50 mL) sugar
¼ cup (50 mL) solid pack pumpkin puree
1 egg yolk
½ cup (125 mL) milk
DIRECTIONS:
Preheat the oven to 350°F (180°C). Spray the Fall Harvest Cake Pan with oil using the Kitchen Spritzer.
Combine the flour, baking powder, salt, and pumpkin pie spice in a small mixing bowl.
In a separate bowl, beat the butter and sugar until the mixture is light. Add the pumpkin and yolk and beat until combined. Add the milk and mix until combined.
Add the flour mixture to the milk mixture and beat until just smooth.
Divide the batter into the wells of the pan using the Medium Scoop.
Bake for 10–12 minutes, or until a Cake Tester & Releaser inserted in the centers comes out clean. Cool for 5 minutes before removing.
Yield: 12 servings
BAKED WAFFLE STICKS
INGREDIENTS:
Oil for brushing
¾ cup (175 mL) flour
3 tbsp (45 mL) sugar
1 tbsp (15 mL) baking powder
¼ tsp (1 mL) salt
½ cup (125 mL) milk
3 tbsp (45 mL) oil
2 eggs
1 tsp (5 mL) vanilla
DIRECTIONS:
Preheat the oven to 400°F (200°C). Use the Chef’s Silicone Basting Brush to brush the Waffle Stick Pan with oil.
Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
In a separate bowl, combine the milk, oil, vanilla, and eggs. Add the liquid ingredients to the dry ingredients and whisk until just combined.
Distribute the batter evenly among the wells. Bake for 11–13 minutes, or until golden brown. Let the waffle sticks cool for 5 minutes before removing.
Yield: 6 servings
Nutrients per serving: U.S. nutrients per serving: Calories 200, Total Fat 11 g, Saturated Fat 1.5 g, Cholesterol 65 mg, Sodium 370 mg, Carbohydrate 20 g, Fiber 0 g, Sugars 7 g, Protein 4 g
Cook's Tips: To add fun flavor and texture to your waffle sticks, you can add:
1 tbsp (15 mL) mini or regular semi-sweet chocolate morsels
1–2 tbsp (15–30 mL) fresh blueberries
½ tbsp (7 mL) cinnamon + sugar
1 tbsp (15 mL) creamy peanut butter + 1 tbsp (15 mL) honey—microwaved for 30 seconds
FLAVORED MAPLE SYRUPS
Serve the warm syrup over waffles or pancakes.
CINNAMON MAPLE SYRUP
1 cup (250 mL) maple syrup[FJ1]
1 cinnamon stick or ¼ tsp (1 mL) ground cinnamon
Add the ingredients to a small saucepan, heat 2–3 minutes on medium-low heat or until warmed through.
SPICY MAPLE SYRUP
1 cup (250 mL) maple syrup
¼ tsp (1 mL) cayenne pepper or cayenne pepper hot sauce
Add the ingredients to a small saucepan, heat 2–3 minutes on medium-low heat or until warmed through.
BLUEBERRY MAPLE SYRUP
¼–½ cup (50-125 mL) fresh or frozen blueberries
1 cup (250 mL) maple syrup
Add the blueberries to a small saucepan and mash with the Mix ‘N Chop. Cook for 1–2 minutes, or until bubbling.
Add the syrup and heat for an additional 1–2 minutes, or until warmed through.
SWEET POTATO BLACK BEAN ENCHILADA CASSEROLE
INGREDIENTS:
1 large sweet potato, peeled
1 small red onion
4 oz. (125 g) reduced-fat cheddar cheese (1 cup/250 mL grated)
1 can (15 oz. or 398 mL) reduced-sodium black beans, rinsed & drained
1 tsp (5 mL) ground cumin
1 cup (250 mL) red enchilada sauce, divided
6 6-in. (15-cm) corn tortillas, divided
Optional toppings: salsa, sour cream or Greek yogurt, diced avocado, cilantro
DIRECTIONS:
Use the Veggie Strip Maker to grate the sweet potato into the Rockcrok® Everyday Pan.
Finely chop the red onion with the Food Chopper. Add the red onion to the pan. Microwave, uncovered, on HIGH, for 3–4 minutes.
Grate the cheese with the Microplane® Adjustable Coarse Grater.
Remove the pan from the microwave and transfer the mixture to the medium Glass Mixing Bowl. Add the black beans and cumin to the bowl and mix well.
Place three tortillas on the bottom of the pan. Pour half of the sauce over the tortillas, then add half of the filling and half of the cheese. Repeat the layers.
Microwave, covered, on HIGH for 6–8 minutes.
Place an oven rack 2–4" (5–10 cm) from the heating element. Preheat the broiler.
Remove the pan from the microwave. Uncover and broil for 2–3 minutes, or until the cheese is melted and lightly browned. Serve with optional toppings.
Yield: 6 servings
Nutrients per serving: Calories 160, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Sodium 480 mg, Carbohydrate 21 g, Fiber 4 g, Sugars 3 g, Protein 10 g
Cook's Tips: You can add cooked, shredded chicken to this recipe. Add it to the bowl in step 4.
Serve this with a simple cilantro lime rice. Combine 1 cup (250 mL) of white rice and 2 cups (500 mL) of water in the 3-qt. (3-L) Micro-Cooker® Plus. Microwave, covered, on HIGH for 12–15 minutes, or until the rice is done. Let the rice stand, covered, for 10 minutes, then fluff it with a fork. Add 1 tbsp (15 mL) of lime juice, ½ tsp (2 mL) of salt, and ¼ cup (50 mL) of chopped cilantro. Enjoy!
BEEF STROGANOFF & GREEN BEAN CASSEROLE
INGREDIENTS:
8 oz (250 g) white mushrooms
2 garlic cloves
2 tbsp (30 mL) flour
½ tsp (2 mL) salt
8 oz (250 g) 90% lean ground beef
6 oz (175 g) fresh green beans
1½ tsp (7 mL) All-Purpose Dill Mix, divided
4 oz (125g) egg noodles (abt. 2 cups
or 500mL)
1¾ c. (425 mL) low-sodium beef
broth
½ c. (125 mL) French fried onions
¼ c. (50 mL) panko bread crumbs
½ c. (125 mL) sour cream
DIRECTIONS:
Slice the mushrooms with the Quick Slice. Add the mushrooms, garlic pressed with the Garlic Press, flour, and salt to the Rockcrok® Everyday Pan or Deep Covered Baker and stir to combine.
Add the beef and mix well. Microwave, covered, on HIGH for 7–9 minutes, or until the beef is no longer pink, breaking into crumbles halfway through with the Mix ‘N Chop.
Trim the green beans and cut them into bite-sized pieces. When the beef is done, add 1 tsp (5 mL) of the seasoning, green beans, noodles, and broth. Microwave, covered, on HIGH for 8–10 minutes, or until the noodles are cooked.
Combine the remaining seasoning, fried onions, and panko in the Manual Food Processor and process until combined.
Add the sour cream to the pan and stir to combine. Let it stand for 3–5 minutes, then top with the onion mixture.
Yield: 6 servings
Nutrients per serving: Calories 340, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 60 mg, Sodium 500 mg, Carbohydrate 39 g, Fiber 5 g, Sugars 5 g, Protein 20 g
Cook's Tips: You can make this recipe with ground turkey instead of ground beef.
GRILLED SPINACH, BASIL & HONEY PIZZA
INGREDIENTS:
¼ cup (50 mL) cornmeal for dusting
1 pkg (13.8 oz./391 g) refrigerated pizza dough
8 cups (2 L) fresh baby spinach
3 garlic cloves
8 oz. (250 g) mozzarella cheese, divided (2 cups/500 mL grated)
½ cup (125 mL) part-skim ricotta cheese
¼ cup (50 mL) loosely packed fresh basil leaves, divided
2 tbsp (30 mL) honey, divided
½ tsp (5 mL) salt
DIRECTIONS:
Heat the Nonstick Double Burner Grill over medium heat for 3–5 minutes.
Use the Powdered Sugar Shaker to generously sprinkle cornmeal over a large, clean cutting board. Unroll the pizza dough over the cornmeal. Use the Baker’s Roller® to roll the dough into a 16" x 8" (40.5-cm x 20-cm) rectangle.
Fold the dough in half, then gently lift and place it in one half of the pan. Carefully unfold the dough and stretch it to fit the bottom of the pan. Cook for 3–5 minutes, or until dark grill marks appear.
Place the spinach and garlic pressed with the Garlic Press in a Classic Batter Bowl. Microwave, uncovered, for 1–2 minutes on HIGH for the spinach to wilt. Use the back of a Mix ‘N Scraper® to press out the excess water; discard.
Grate the mozzarella with the Microplane® Adjustable Coarse Grater.
Add the ricotta, half of the mozzarella, half of the basil grated with the Herb Mill, half of the honey, and salt to the batter bowl. Mix well.
Use the Large Chef’s Tongs to flip the crust, then reduce the heat to medium-low. Spread the spinach mixture evenly over the crust, then top with the remaining mozzarella. Cook for 5–7 minutes, or until the cheese is melted and the crust is browned.
Drizzle with the remaining honey and grate the remaining basil over the top before serving.
Yield: 8 servings
Nutrients per serving: Calories 250, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 730 mg, Carbohydrate 32 g, Fiber 2 g, Sugars 7 g, Protein 14 g
EGG ROLL IN A BOWL
INGREDIENTS:
Egg Roll
1 tbsp (15 mL) canola oil
½ onion
1 lb. (450 g) ground turkey sausage or pork sausage
1 red bell pepper
2 pkg (14 oz./397 g each) coleslaw mix
Optional: cooked white or brown rice - chow mein noodles or sesame sticks
Sauce
2 green onions
3 tbsp (45 mL) reduced-sodium soy sauce
1 tbsp (15 mL) honey
1–2 tsp (5–10 mL) Sriracha or other hot sauce
DIRECTIONS:
Heat the oil in the 12" (30-cm) Nonstick Skillet over medium heat for 3–5 minutes. Cut the onion into chunks and chop in the Manual Food Processor.
Add the onion and sausage to the skillet. Cook for 5–7 minutes, using the Mix ‘N Chop to break the sausage into pieces.
Cut the top off of the bell pepper, then remove the seeds and veins with the Scoop Loop®. Finely chop the bell pepper in the processor. Add the bell pepper and coleslaw to the skillet and stir well. Cover and cook for 5–6 minutes. (The mixture will cook down.)
For the sauce, add the green onion to the processor; finely chop. Add the soy sauce, honey, and Sriracha; process until combined.
Pour the sauce into the skillet. Cook, uncovered, for 1–2 minutes, or until evenly combined and heated through.
Place rice into bowls and top with the mixture. Top with chow mein noodles or sesame sticks, if desired.
Yield: 6 servings
Nutrients per serving: U.S. nutrients per serving: Calories 180, Total Fat 6 g, Saturated Fat 1.5 g, Carbohydrate 14 g, Cholesterol 55 mg, Sodium 810 mg, Fiber 4 g, Sugars 5 g, Protein 17 g
Cook's Tips: Instead of the coleslaw mix, you can use 1 small head of cabbage and 2 medium grated carrots. Cut the cabbage with the Simple Slicer on the No. 2 setting. In step 3, cook for an additional 3–5 minutes.
For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill. Email her at lindathechef@gmail.com.