August 2020 - What's for Dinner? Ask Linda courtesy of Linda Cahill and Pampered Chef
We’re heading into another month of wearing masks and social distancing. In many areas around the world, COVID -19 infection rates have started to increase despite our careful efforts to safely reopen and find our new normal. Those of us with health issues or family members with health issues will be proceeding with extra caution as we safeguard our loved ones.
Summer celebrations will continue to be intimate family gatherings instead of large parties. Start the big day off right with a delicious brunch followed by an afternoon family party in the backyard. Recipes and photos can be shared with friends and family over social media, and the joy and laughter via FACETIME or Skype.
Preparing breakfast, lunch, and dinner when many food items and recipe staples are still in short supply is 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 in her parish, entertaining friends, and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?”
GREEN MONSTER MUFFINS
Prep 5 min/Cook 25 min/Ready in 30 min
INGREDIENTS:
Muffins
2 cups (500 mL) old-fashioned oats (see cook's tip)
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground cinnamon
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
2 pkts. Enrichables™ Kale & Fiber
⅓ cup (75 mL) applesauce
⅓ cup (75 mL) maple syrup
2 extra-ripe large bananas
2 eggs
¼ cup (60 mL) canola oil
1 tsp (5 mL) vanilla extract
Oil for spritzing
Topping
2 tbsp (30 mL) brown sugar
1 tsp (5 mL) ground cinnamon
DIRECTIONS:
Preheat the oven to 350°F (180°C). Add the oats to the Deluxe Cooking Blender. Replace and lock the lid. Press the wheel to select the PULSE setting and blend on setting 6 until the oats have the texture of flour, about 10 seconds.
Add the remaining ingredients to the blender in the order they’re listed. Replace and lock the lid. Press the wheel to start the CUSTOM BLEND setting and blend on speed 3 for 30–45 seconds, pausing and scraping down the sides of the blender with a spatula halfway through blending.
Spray the wells of the Muffin Pan with oil using the Kitchen Spritzer. Pour the batter evenly into the wells of the pan.
For the topping, combine the brown sugar and cinnamon in a small bowl. Sprinkle the topping evenly over the muffins.
Bake for 20–22 minutes, or until the Cake Tester & Releaser comes out clean when inserted in the centers.
Let the muffins stand for 5 minutes before removing from the pan.
Yield: 12 servings
Nutrients per serving: U.S. nutrients per serving: Calories 160, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 30 mg, Sodium 250 mg, Carbohydrate 25 g, Fiber 2 g, Sugars 11 g, Added Sugars 8 g, Protein 3 g
Cook's Tips: You can replace the 2 cups (500 mL) of oats with 1¾ cups (425 mL) of oat flour.
BREAKFAST SMOOTHIE QUICKSICLES
INGREDIENTS:
½ banana
2 oz. (60 g) fresh strawberries
½ cup (125 mL) orange juice
Optional toppings: honey or granola
DIRECTIONS:
Place the banana and strawberries in the Manual Food Processor and process until very finely chopped. Add the juice and process until combined.
Pour the mixture into the wells of the Quicksicle Maker and freeze until set. Drizzle with honey and sprinkle with granola.
Yield: 3 servings
Nutrients per serving: U.S. Nutrients per serving: Calories 40, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 1 g, Sugars 7 g, Protein 1 g
FROZEN MARGARITA
Prep 2 min/Cook 1 min/Ready in 3 min
INGREDIENTS:
1 cup (250 mL) tequila
½ cup (125 mL) triple sec (orange liqueur)
¼ cup (60 mL) agave
¾ cup (175 mL) fresh-squeezed lime juice
6 cups (1.5 L) ice
DIRECTIONS:
Add all the ingredients to the Deluxe Cooking Blender in the order listed.
Replace and lock the lid. Press the wheel to start blending on the CUSTOM BLEND setting increasing to speed 9 for 20 seconds, or until the ice is broken down.
Yield: 6 servings
Nutrients per serving: U.S. nutrients per serving (1 cup): Calories 200, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 21 g, Fiber 0 g, Sugars 18 g, Protein 0 g
CUCUMBER MELON SMOOTHIE
Prep 2 min/Cook 1 min/Ready in 3 min
INGREDIENTS:
BLENDER VERSION
Makes about 1½–2 cups (375–500mL)
½ cup (125 mL) orange juice
½ cucumber, sliced (about 1 cup/250 mL)
1 cup (250 mL) diced melon
½ green apple, quartered
½ cup (125 mL) ice
DIRECTIONS:
Add all the ingredients, in the order listed, to the Deluxe Cooking Blender.
Replace and lock the lid. Turn the wheel to select the SMOOTHIE setting; press the wheel to start.
Garnish as desired and enjoy!
SMOOTHIE CUP VERSION: Average Yield: 1½ cups (374 mL)
½ cup (125 mL) ice
¼ of a green apple, diced
¼ cucumber, sliced (about ½ cup/125 mL)
½ cup (125 mL) diced melon
¼ cup (60 mL) orange juice
DIRECTIONS:
Attach the adapter to the base of the Deluxe Cooking Blender. Fill the smoothie cup with the ingredients, in the order listed; do not fill past the max fill line. When the sleeve is on the cup, make sure it's dry and secure.
Screw blade lid clockwise onto the cup to secure. Turn the cup upside down and align the cup notches with the adapter slots; turn counterclockwise and secure.
Turn the wheel to select the SMOOTHIE setting; press the wheel to start.
Garnish as desired and enjoy!
Yield: 1 serving
Nutrients per serving: U.S. nutrients per serving: Calories 110, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 26 g, Fiber 3 g, Total Sugars 20 g (includes 0 g added sugars), Protein 2 g
CUCUMBER PARTY CANAPÉS
INGREDIENTS:
1 package (8 ounces) cream cheese, softened
1/4 cup sour cream
1 teaspoon dried dill weed
1 teaspoon lemon zest
1 cucumber
1 loaf Canapé French Bread, sliced
1 cup cherry tomatoes, halved
DIRECTIONS:
In Small Batter Bowl, combine cream cheese, sour cream, dill weed, and lemon zest; mix well. Cut cucumber crosswise into 3 equal sections. Peel, seed and coarsely chop one cucumber section. Add to cream cheese mixture; mix gently. Cover and refrigerate until ready to use.
Thinly slice remaining cucumber sections using Ultimate Mandoline; cut each slice in half. Slice canapé bread into eighteen 1/2-inch slices using Bread Knife.
To assemble canapés, place 1 scoop cream cheese mixture onto each bread slice using Small Scoop, spreading evenly. Top each canapé with 1 cucumber slice and 1 tomato half. Serve immediately.
Yield: 18 servings of 1 canapé
Nutrients per serving: Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 9 g, Protein 3 g, Sodium 150 mg, Fiber less than 1 g
GRILLED TOMATO, BASIL, AND MOZZARELLA FLATBREAD
1/2 tbsp (7 mL) olive oil, divided
1 1/2 cups (375 mL) grape tomatoes, cut in half
5-minute dough or 1 lb. (450 g) prepared pizza dough
2 tbsp (30 mL) chopped fresh basil leaves, divided
8 oz (250 g) fresh mozzarella cheese, torn into 1" (2.5 cm) pieces
2 tbsp (30 mL) prepared balsamic glaze
DIRECTIONS:
Preheat grill for direct cooking over medium-high heat (400-450°F/200-230°C).
Heat oil in 12” (30-cm) Executive Nonstick Skillet over medium-high heat 1-3 minutes. Add tomatoes; leave undisturbed 4-6 minutes or until deep golden brown. Remove from skillet; set aside.
Prepare 5-Minute Dough according to recipe directions, stirring in 1 tbsp (15 mL) basil, to dry ingredients. Divide dough in half; form into two balls.
Roll out one ball into a half-moon shape using lightly floured Baker’s Roller®. Brush Rockcrok Grill Stone® with remaining oil. Transfer onto half of Grill Stone; repeat with the remaining ball. Pierce entire surface of dough using pastry tool.
Place Grill Stone on the grid of grill. Grill, covered, 9-13 minutes or until the bottom of crust is golden brown, rotating Grill Stone halfway through grill time. Remove Grill Stone from the grill.
Flip crust over. Arrange cheese and tomatoes over crusts. Grill 4-6 minutes or until crust is deep golden brown. Remove Grill Stone from the grill.
Drizzle with balsamic glaze and top with remaining basil. Cut the flatbread in half lengthwise and into fourths.
Yield: 16 servings of 1 slice
Nutrients per serving: Calories 73, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 163 mg, Carbohydrate 11 g, Fiber 1 g, Protein 4 g
Cook's Tips: To prepare this recipe in a conventional oven, preheat oven to 450°F (230°C). Prepare recipe as directed in Steps 1-5. Bake crusts on lowest rack of oven 14-16 minutes or until crust is golden brown. Top as directed in Step 7. Bake 6-9 minutes or until crust is deep golden brown.
GRILLED PEACH SALAD
Prep 5 min/Cook 25 min/Ready in 30 min
INGREDIENTS:
Pork & Peaches
1 pork tenderloin (about 1 lb./450 g), trimmed
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
2 peaches
Canola oil for spritzing
Salad
2 heads butter lettuce, washed and dried
¼ cup (50 mL) pecan halves, toasted
2 oz. (60 g) goat cheese, crumbled
Dressing
⅓ cup (75 mL) canola oil
3 tbsp (45 mL) red wine vinegar
1 tbsp (15 mL) honey
¼ tsp (1 mL) salt
2 tbsp (30 mL) butter
½ tsp (2 mL) fresh thyme leaves
DIRECTIONS:
Preheat the oven to 425°F (220°C). Heat the 12" (30-cm) Nonstick Grill Pan over medium-high heat for 3–5 minutes.
Cut the pork in half widthwise and season with salt and pepper.
Cut the peaches in half and remove the pits. Spray the cut side of the peaches with oil using the Kitchen Spritzer. Place the pork and peaches on the grill pan. Grill the pork and peaches for 10 minutes, turning the pork halfway through cooking.
Transfer the peaches to a cutting board. Turn the pork a second time and place the pan in the oven for 12–15 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
Slice the peaches, cut side down, with the Quick Slice; set aside.
Combine the oil, vinegar, honey, and salt in the Measure, Mix & Pour®.
Remove the pan from the oven. Transfer the pork to a cutting board to rest.
Add the butter and thyme to the pan. Cook for 1–2 minutes over medium heat, or until the butter is browned and fragrant. Add to the dressing and pump the lid to combine.
In a large serving bowl, combine the lettuce, pecans, goat cheese, peaches, and two-thirds of the dressing. Gently toss with the Small Chef’s Tongs. Taste the salad and add additional dressing if needed. Slice the pork and place it on top of the salad to serve.
Yield: 4 servings
Nutrients per serving: U.S. Nutrients per serving: Calories 390, Total Fat 27 g, Saturated Fat 7 g, Cholesterol 100 mg, Sodium 420 mg, Carbohydrate 11 g, Fiber 2 g, Sugars 9 g, Protein 28 g
Cook's Tips: Browning butter is different from melting it: The milk solids get toasted and give off a nutty flavor.
To get even more grilled flavor in your salad, slice the peaches before grilling them, and use the Double Burner Grill so there’s room for the sliced peaches and pork.
SEARED AHI TUNA WITH SESAME-GINGER GLAZE
Prep 20 min/Cook 5 min/Ready in 25 min
INGREDIENTS:
Glaze
1/4 cup teriyaki baste and glaze (thickened teriyaki sauce)
1 teaspoon finely grated fresh ginger root
1 tablespoon rice vinegar
2 teaspoons sesame oil
Tuna
2 teaspoons vegetable oil
1 skinless Ahi (yellowfin) tuna steak (8 ounces), about 1 1/2 inches thick
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted (see Cook's Tip))
1 tablespoon thinly sliced green onion with top
Pickled ginger (optional)
Wasabi paste (optional)
DIRECTIONS:
For the glaze, combine baste and glaze, gingerroot, vinegar, and oil in small bowl; whisk until blended and set aside.
For tuna, heat oil in (8-in.) Sauté Pan over medium-high heat until hot. Sprinkle tuna with salt; roll in sesame seeds, coating completely. Add tuna to pan and sear on all sides until sesame seeds are evenly toasted, about 30-45 seconds per side. (Interior of tuna will be rare. Do not overcook.) Remove from pan; let stand 5 minutes.
Thinly slice the tuna- drizzle with glaze and sprinkle with green onions. If desired, serve with pickled ginger and wasabi paste.
Yield: 2 servings
Nutrients per serving: Calories 300, Total Fat 14 g, Saturated Fat 2 g, Cholesterol 50 mg, Carbohydrate 13 g, Protein 29 g, Sodium 1150 mg, Fiber 1 g
U.S. Diabetic exchanges per serving: 1 starch, 4 low-fat meat (1 carb)
Cook's Tips: Ahi tuna (also known as yellowfin tuna) is a type of tuna that is often chosen for sushi because of its dramatic, red flesh. When purchasing ahi tuna, look for solid, firm flesh with a rosy cast and no "off" odors. If there are dark brown areas, have them trimmed off. Ahi tuna is traditionally served rare for best flavor and texture.
To toast sesame seeds, spread seeds in a single layer in (8-in.) Sauté Pan. Toast seeds over medium heat until they begin to brown, stirring frequently. Immediately remove the seeds from the pan and cool completely.
Pre-toasting the sesame seeds ensures that the seeds will be completely toasted and flavorful after the short amount of time it takes to sear the tuna.
SUMMER TORTELLINI SALAD
1 package (9 ounces) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1-pint cherry tomatoes halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup fat-free ranch dressing
2 tablespoons grated fresh Parmesan cheese
DIRECTIONS:
Cook tortellini according to package directions in Executive (8-qt./7.6-L) Stockpot; drain and rinse under cold running water. Place tortellini in large Bamboo Fiber Mixing Bowl and set aside.
Meanwhile, slice zucchini using Ultimate Mandoline fitted with a v-shaped blade. Chop carrot using Food Chopper. Cut cherry tomatoes in half and slice green onions. Snip parsley using Professional Shears.
Add vegetables to tortellini. Pour salad dressing over salad. Grate Parmesan cheese over salad using Rotary Grater; mix gently. Cover; refrigerate at least 2 hours before serving.
Yield: 6 servings of 1 cup
Nutrients per serving: Calories 180, Total Fat 3 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 31 g, Protein 7 g, Sodium 490 mg, Fiber 3 g
U.S. Diabetic exchanges per serving: 2 starch (2 carb)
Cook's Tips: This recipe can be easily doubled. Use a 20-ounce package of uncooked refrigerated cheese-filled tortellini or a 19-ounce package of uncooked frozen cheese-filled tortellini.
When making pasta salads, it's a good idea to rinse the cooked pasta under cold running water to wash off the starch and keep the pasta from sticking together.
The cooking time for fresh pasta is shorter than for dried pasta, so follow the package directions carefully.
MANGO PEACH NICE CREAM
Prep 2 min/Cook 1 min/Ready in 3 min
INGREDIENTS:
1 cup (250 mL) frozen mango chunks
1 cup (250 mL) frozen peach slices
⅓ cup (75 mL) alternative milk
DIRECTIONS:
Add all the ingredients to the Deluxe Cooking Blender in the order listed.
Replace and lock the lid. Press the wheel to start the CUSTOM BLEND setting and blend on speed 3 for 1 minute. Use the tamper to push the fruit down the sides of the pitcher and back into the blades.
Yield: 4–6 servings
Nutrients per serving: U.S. nutrients per serving (1/2 cup/125 mL): Calories 60, Total Fat 0.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 13 g, Fiber 2 g, Sugars 12 g, Protein 1 g
Cook's Tips: Garnish with a drizzle of honey and sprinkle of chia seeds.
PEACH SKILLET COBBLER
Prep 15 min/Cook 30 min/Ready in 45 min.
INGREDIENTS:
Filling
6–7 cups (1.5–1.6 L) fresh peaches (about 6 large or 3 lbs./1.4 kg), pitted
½ cups (125 mL) sugar, plus 1 tbsp (15 mL), divided
1 tbsp (15 mL) cornstarch
¼ cup (60 mL) water
Cobbler
1 cup self-rising flour
¾ cup (175 mL) heavy whipping cream
½ tsp (2 mL) ground cinnamon
3 tbsp (45 mL) sliced almonds
Optional: Ice cream, whipped cream, mint leaves
DIRECTIONS:
Preheat the oven to 375°F (190°C). Use the Quick Slice to slice the peaches. Add the peaches to a large bowl. Add ½ cup (125 mL) of the sugar and all the cornstarch to the bowl and toss to coat.
Transfer the peach filling to the 10" (25-cm) Cast Iron Skillet. Add the water and cook over medium-low heat for 6–8 minutes, or until the filling starts to bubble, stirring occasionally.
Meanwhile, for the cobbler, combine the flour, cream, and cinnamon in a medium bowl until just combined.
Using the Large Scoop, drop 5–6 scant scoops of cobbler 2" (5 cm) apart over the filling. Sprinkle the cobbler with the almonds and remaining sugar.
Bake on the center rack for 30–35 minutes, or until the cobbler is golden brown. Serve warm with ice cream or whipped cream and garnish with mint leaves, if desired.