6oz chocolate chips (finely chopped)
1 cups toasted mixed nuts
5 tbsp unsalted butter
1 tbsp. vanilla extract
10 large marshmallows
2 cups sugar
5-oz caned evaporated milk
Combine the chocolate pieces, nuts (if using), butter, and vanilla in a large heatproof bowl. Set aside. Place the marshmallows, sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes. Remove from the heat and immediately pour the marshmallow mixture into the chocolate mixture; beat constantly until creamy. Quickly pour into the prepared pan or platter, pushing slightly with the back of a wooden spoon to spread the fudge evenly. Cool for at least 1 hour before cutting into pieces. Serve at room temperature.
Roasted Salmon with spicy pepper sauce
1 Salmon fillet
¼ cup of onions
1 garlic glove
1 cup sweet peppers
1 tsp. chili flakes
½ tsp. chopped cilantro
salt and pepper
½ cup tomato sauce
In a large skillet heat 3 tbsp. of oil and start browning the garlic and onions, add the peppers and cook at medium heat for 6 to 8 minutes. Season with salt and pepper and add tomato sauce and gently stir. Cook for another 10 minutes.
Season the salmon with salt and pepper and cook in a hot skillet for 6 minutes on each side.
Spaghetti with Summer Vegetables and Goat Cheese
1 lb spaghetti
¼ cup toasted pine nuts
3 tbsp. grape seed oil
1 cup corn
3 cloves garlic
1 cup cherry tomatoes
½ cup goat Cheese
2 tbsp. fresh oregano
salt and pepper
Cook pasta according to package direction, reserve 1 cup of water. Meanwhile preheat skillet and spread walnuts and toast, tossing occasionally, until brown, 8 to 10 minutes.
Heat the oil in a large skillet over medium heat. Add the garlic, corn and season with salt and pepper, stir and cook 2 to 4 minutes. Add zucchini, tomatoes and mix all together with pasta adding some water. Cook over medium heat, gently tossing until the sauce thickened and coats the pasta. Served sprinkled with oregano, walnuts and goat cheese.
Split pea Soup
2 cups vegetable stock
2 cups dry split peas
1 red onions, chopped
1 clove garlic
1 stacks of celery
salt and pepper
In a sauce pan, warm 1 tbsp. of oil, add garlic, carrot, celery and onion. Cook for 5 minutes until all vegetables are translucence, add peas and stir all together. Add stock and cook for 30 minutes. Season with salt and pepper to taste.
Arugula Salad and Roasted Eggplants with Raspberry and walnuts Dressing
2 medium eggplants
2 cups arugula leaves
1 small red onion, thinly sliced
2 cups cherry tomatoes, sliced
Salt and pepper
½ cup toasted walnuts
½ teaspoon honey mustard
2 tbsp. raspberry vinegar
3 tbsp. walnut oil
3 tbsp. olive oil
1 tbsp. fresh tarragon
Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a hot skillet, roast until golden and cooked through, about 8 minutes. Remove, cool completely and slice each round in half. Set aside.
In a bowl mix together oils and mustard. Add the vinegar, whisk together to emulsify the dressing. Set aside.
In a shallow serving platter lay the eggplants, top with arugula leaves, sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Drizzle some dressing all over. Garnish with walnuts.
Eggs – Gourmet skillets & 1 quart sauce pan
When cooking ALL VARIETIES of eggs in Saladmaster, it is recommended to preheat your skillet on MED heat for 2-3 minutes before cooking. Test skillet temperature with a few droplets of water. When water dances on the skillet, spray with cooking spray or slightly brush with a small amount of healthy cooking oil – and add eggs.
FRIED EGGS: After cracking eggs into your preheated skillet, add a bit of water (approx. 2 tsp.) Cover and cook for 2-3 minutes, then lift & remove with a thin metal spatula.
SCRAMBLED EGGS: Whip eggs in a separate bowl, then add eggs to your preheated skillet.
Cover for a quicker cook time of 2-3 minutes.
POACHED EGGS: Add approx. 4 tablespoons of water to the skillet. Crack eggs over water, and cover. Water will turn into vapor-heat and cook from top down. Check eggs after 3-5 minutes, lift and remove with spatula. (Eggs may simply slide off skillet without the use of a utensil.)
HARD COOKED EGGS: Place a folded wet paper towel in the bottom of your quart/saucepan. Fill with whole eggs and cover. Set temperature to a medium-low setting. When the Vapo Valve clicks, turn heat to the lowest setting. Cook on “LOW” for 10-15 minutes, depending on the number of eggs cooking.
Refreshing Sweet & Spicy Jicama Salad
1 large jicama, peeled and julienned
2 navel oranges, peeled & cut into chunks
1 large red bell pepper, cut into bite-size pieces
1 large red bell pepper
3 small sweet yellow peppers, sliced
2 small sweet orange peppers, sliced
4 radishes, thinly sliced
3 Thai chile peppers, minced
1/2 jalapeno pepper, diced
1/2 bunch cilantro, chopped
1 lemon, juiced
ground black pepper to taste
Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl. Cover and refrigerate until flavors blend, about 30 minutes.
Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes
Saladmaster Oven FREE cupcakes Large Skillet
½ box cake 1 bananas 2 eggs
Preheat skillet to med/low with a damp papertowel. Mix batter and put in cup cake holders and place on papertowel. Bake for 12-15 minutes. Walla! Ovenless cupcakes… what an energy saver! Fun for Kids!
4 Large green, red or yellow peppers
1 small carrot
1 Medium onion
1 clove garlic #1
1 can kidney beans
2/3 cup cooked rice ¼ cup minced parsley
1 tsp braggs amino acids
½ tsp dried marjoram
1 cup low sodium chunky tomato
Choose peppers with flat bottoms that will allow them to stand upright. Cut off pepper tops and remove seeds and membranes/ set aside.
Process carrot using #1 cone/ onion, celery and pepper tops using #2 cone.
Place peppers upside down in skillet. Add 1 tablespoon water, cover/ cook over medium heat until vapo-valve click, reduce heat to low and cook 3 to 4 minutes. Remove peppers, drain upside down on paper towel and set aside.
In same skillet with remaining liquid, combine carrot, onion, celery, copped pepper tops, garlic and beans; mix well. Cover and cook over medium heat until Vapo-valve clicks, reduce heat to low and cook 10 minutes. Add rice, parsley, braggs, marjoram and ¼ cup tomato sauce/ mix well. Cover; cook over low heat 5 minutes. Carefully spoon hot stuffing into peppers.
Spread one-half (6 tbs) remaining tomato sauce into bottom of skillet. Place peppers upright in skillet, spooning remaining 6 tablespoons tomato sauce on top stuffed peppers.
Cover; cook over medium heat until Vapo-valve clicks, reduce heat to low and cook 20 minutes. Serve peppers with hot tomato sauce on the side.
Healthy Cashew Chicken – 5 Quart Wok
3 c sm broccoli florets with short stems (about 1/2 lb crowns)
1 Tbsp olive oil
2 lg carrot (2 c) #4 cone
1 Tbsp minced fresh ginger
3 lg clo ves garlic, minced
1 Tbsp Braggs Aminos
2 boneless, skinless chicken breast halves (6 oz each), sliced crosswise
1 tsp toasted sesame oil
3 med scallions, thinly sliced (about 1/2 c)
1/2 c reduced-sodium, fat-free chicken broth
1/2 c raw, unsalted cashews (3 oz), lightly toasted
Heat olive oil, ginger, and garlic in wok or large skillet over medium heat. Cook, stirring, until garlic starts to turn golden, 1 to 2 minutes. Add chicken, soy sauce, and sesame oil. Stir-fry 4 to 5 minutes, or until cooked through. Add scallions and stir-fry 1 minute.
Add broccoli, carrots. Cover and cook until vegetables are crisp-tender, 3 to 5 minutes.
Sprinkle each portion with 2 tablespoons of the cashews.
Nutritional info per serving: 398 cal, 30 g pro, 42 g carb, 5 g fiber, 14.5 g fat, 2.5 g sat fat, 47 mg chol, 366 mg sodium