Lite Fare: Cod with Sauce Vierge – Stove Top/Steamer Gnocchi with Broccoli Rabe – Stove Top/Steamer Halibut and Swiss Chard - Steamer Herb-Infused Turkey Breast? – Stove Top/Oven Hot & Sour Shrimp Sauté – Stove Top Moroccan Salmon – Stove Top Pistachio-Crusted Swordfish – Stove Top Pork Chops with Pear Chutney – Stove Top Seared Strip Steak with Balsamic Onions – Stove Top Tequila Scallops with Chili & Cilantro – Stove Top Turkey Burgers – Stove Top
Lite Fare: Cod with Sauce Vierge – Stove Top/Steamer Sauce vierge is of French origin, a lovely sauce for light-flavored fish; it is like a chunky, tangy warm vinaigrette. prep: 12 minutes • cook: 15-20 minutes • servings: 4 Ingredients: ¼ cup olive oil ½ cup chopped onions 1 cup diced plum tomatoes 1 teaspoon coriander 1 tablespoon balsamic vinegar 4- 5 ounce cod fillets salt and pepper to taste 1 tablespoon chopped basil ¼ cup cilantro Directions: 1. Set pot to Stove Top High and add olive oil. 2. Add onions, tomatoes, coriander, and vinegar, then stir to incorporate. 3. Set dial to Steamer. Set timer to 15 minutes and wait for the beep. 4. Meanwhile, season cod with salt and pepper, and place on rack. 5. When beep sounds, sue oven mitts to carefully place rack into the pot and cover, checking after 10 minutes for desired doneness. 6. With oven mitts, carefully remove rack from pot. And stir basil and cilantro into sauce. 7. Divide sauce among plates, top with cod, and serve immediately. Serving Tip: Serve over angel hair pasta tossed with haricots verts for a fabulous and beautiful meal. **** Gnocchi with Broccoli Rabe – Stove Top/Steamer Comfort food is so convenient when you make it in one pot and have fewer pans to clean up. Use leftovers to create variations on this tasty theme. prep: 5 minutes • cook: 10-14 minutes • servings: 4 Ingredients: 1 bunch broccoli rabe, trimmed and chopped 4 cups water, divided 16 ounces gnocchi, fresh 1 tablespoon olive oil 1 clove garlic, sliced ½ cup chicken stock salt and pepper to taste ½ cup Parmesan cheese, shaved Directions: 1. Add 1 cup water to pot. Set pot to Steamer, and set timer for 3 minutes and wait for beep. 2. Meanwhile, place broccoli rabe on the rack. When beep sounds, carefully place rack into the pot with oven mitts and cover. 3. After 3 minutes check for desired doneness. Using oven mitts, carefully remove rack from pot. Remove broccoli rabe warm in foil-covered bowl. 4. Set to Stove Top High, add 4 cups of water, and bring to a boil. Add gnocchi and cook 4 minutes. Turn off pot and drain. 5. Set pot to Stove Top High, add olive oil and garlic, and sauté 2-4 minutes, stirring occasionally. 6. Add broccoli rabe, gnocchi, and chicken stock and cook 2-4 minutes, stirring occasionally. 7. Season with salt and pepper, top with shaved cheese, and serve immediately. Serving Tips: For another great meal, add 2 cups of cooked shrimp. Simply add in at step 5 after sautéing garlic. **** Halibut and Swiss Chard – Steamer Talk about healthy! Fresh fish is good for the brain, while Swiss chard contains healthy doses of magnesium, vitamin A. prep: 20 minutes • cook: 10-12 minutes • servings: 4 Ingredients: 1 tablespoon lemon juice 1 cup white wine 1 cup water 1 tablespoon butter 4 –ounce halibut fillets salt and pepper to taste 4 large leaves Swiss chard, stems chopped and reserved 2 teaspoons lemon zest 4 teaspoons finely chopped shallots 1 clove garlic, minced Directions: 1. Add lemon juice, wine, water, and butter to pot. 2. Set dial to Steamer. Set timer to 12 minutes and wait for beep. 3. Meanwhile, season halibut with salt and pepper. Lay our one large leaf of Swiss chard, greenest side down, and put one halibut in center of leaf. Top with ½ teaspoon lemon zest, 1 teaspoon shallot, a pinch of minced garlic and ¼ of the shopped Swiss chard stems. 4. Gently fold the leaf of Swiss chard over and around halibut to create a “package.” Repeat steps 3 and 4 for remaining halibut fillets. Arrange all fillets on steamer rack. 5. When beep sounds, use oven mitts to carefully place rack into the pot and cover, checking after 10 minutes for desired doneness. 6. With oven mitts carefully remove rack from pot. Transfer packages to plates, and top with wine-butter sauce. Serving Tip: Add a teaspoon of orange marmalade to the center of each package in step 3 to create a sweet-layered citrus finish. **** Herb-Infused Turkey Breast – Stove Top/Oven A healthier holiday can include serving turkey breast as your entrée. Preparing the breast in an herb- and vegetable- infused broth adds juiciness and delicious flavors to your meal. prep: 20 minutes • cook: 1 hour • servings: 6-8 Ingredients: 1- 5 to 6 pound turkey breast 3 carrots, peeled and cut into ½-inch disks 1 onion, peeled and chopped 2 ribs celery, cut into ½ -inch slices kosher salt and pepper 4 cups chicken broth 5 sprigs fresh thyme 3 sprigs fresh rosemary 1 lemon, juiced ½ teaspoon chili powder (optional) Directions: 1. Set to Stove Top High and heat pot for 5 minutes. Add carrots, onion, and celery and sauté until translucent 2-3 minutes. Season with salt and pepper and brown turkey on both sides, stirring vegetables occasionally, about 10 minutes on each side. 2. Add chicken broth, thyme, and rosemary sprigs and squeeze lemon over breast 9straining seeds). Sprinkle chili powder over breast (optional). 3. Cover and set Oven to 375°F for 1 hour or until breast is cooked through. 4. Remove turkey, slice and serve with vegetables, au jus. Serving tip: After removing the thyme and rosemary sprigs from the cooker, set to Stove Top High. Add 4 cups chicken or turkey broth mixed with 1 tablespoon cornstarch, to make a delicious *chicken gravy* in just about 5 minutes. **** Hot & Sour Shrimp Sauté – Stove Top Forget take-out — this restaurant-worthy recipe is ready in 25 minutes! When buying fresh ginger, use a 1-inch peeled piece to make the minced tablespoon needed here. Wrap what’s left and store it in the freezer for several months. prep: 15 minutes • cook: 10 minutes • servings: 4 Ingredients: 1 tablespoon packed brown sugar 1 tablespoon cornstarch 3⁄4 cup water or vegetable broth 3 tablespoons rice wine vinegar 2 tablespoons soy sauce 1 tablespoon vegetable oil 3⁄4 pound uncooked medium shrimp, peeled and deveined 1 tablespoon minced fresh ginger 2 cloves garlic, minced 1⁄4 teaspoon crushed red pepper 1 package (about 3.5 ounces) sliced shiitake mushrooms 1 large red bell pepper, cut into thin strips 3 green onions, finely chopped Directions: 1. Stir brown sugar and cornstarch in bowl. Add water, vinegar, and soy sauce and stir until smooth. 2. Pour oil into pot. Set to Stove top High and heat oil. Add shrimp, ginger, garlic, and crushed red pepper. Cook uncovered 2 minutes. Add mushrooms and bell pepper. Cook 2 minutes, stirring occasionally. 3. Stir in vinegar mixture. Cover and cook 2 minutes or until shrimp are cooked through, stirring occasionally. Stir in green onions. Serve shrimp mixture over rice. **** Moroccan Salmon – Stove Top You will like this easy dish so much, you will keep plenty of this spice mix on hand so you are ready to go. prep: 5 minutes • cook: 8-12 minutes • servings: 4 Ingredients: Spice Mix: 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon mustard 1 teaspoon cumin ½ teaspoon salt ¼ teaspoon black pepper 4- 6 ounce salmon fillets Directions: 1. Set pot to Stove Top High and add canola oil. Meanwhile, mix together spice mix ingredients and coat salmon fillets with it. 2. Add salmon. Sear on one side 4-6 minutes, flip salmon, sear 4-6 minutes more, and serve immediately. Serving Tip: Top each salmon fillet with 1 tablespoon of harissa sauce and really impress your friends who like it spicy. **** Pistachio-Crusted Swordfish – Stove Top Pistachios are a great addition of flavor and protein. Perfect for low-carb diets! prep: 10 minutes • cook: 6-8 minutes • servings: 4 Ingredients: 4- 6 ounce swordfish steaks 2 tablespoons canola oil 2 teaspoons chopped parsley 1 cup chopped pistachios salt and pepper to taste 4 teaspoons Dijon mustard Directions: 1. Set pot to Stove Top High and add oil. 2. Mix parsley, pistachios, salt, and pepper together. 3. Spread 1 teaspoon of mustard on top of each swordfish steak. 4. Sprinkle pistachio mixture on top of mustard, pressing evenly to form a crust. 5. Add fish pistachio side down and sear 3-4 minutes. Flip, then sear 3-4 minutes more until golden brown. Serve immediately. Serving Tip: You can substitute half of the pistachios with panko bread crumbs if you want a less intense pistachio flavor. **** Pork Chops with Pear Chutney – Stove Top Pears are one of those fruits that are picked unripe; they are then stored and allowed to ripen off the tree. If your pear is rock hard, it is not ripe. It is best to store it in a cool, dark space until the skin changes color. prep: 12 minutes • cook: 22-31 minutes • servings: 4 Ingredients: 1 tablespoon olive oil 1 tablespoon cardamom 1 tablespoon coriander 1 tablespoon cinnamon salt and pepper 4- 3 ounce pork chops 1 cut baby carrots ¼ cup champagne vinegar 4 tablespoons brown sugar ½ cup water’1 pear, cored, diced ½ inch Directions: 1. Set pot to Stove Top High and add olive oil. Meanwhile, season pork chops with cardamom, coriander, cinnamon, salt, and pepper. 2. Add pork chops, sear 2-3 minutes to brown, flip, and sear 2-3 minutes more. 3. Add carrots and sauté 3-5 minutes, stirring occasionally. 4. Whisk together vinegar and brown sugar to dissolve the brown sugar a bit, then whisk in water. 5. Add liquid and pears, and cook 15-20 minutes, stirring occasionally. Chutney will thicken. Serve immediately. Serving Tip: Invest in your pantry. Get the best-quality dried spices and vinegars you can afford by going to a specialty store. **** Seared Strip Steak with Balsamic Onions – Stove Top Ah, dinner for two! Have date night at home with this quick and easy dish, simple but impressively delicious. prep: 5 minutes • cook: 12-14 minutes • servings: 2 Ingredients: 2 tablespoons olive oil 2- 6 ounce strip steaks Salt and pepper to taste 1 medium yellow onion, cut in half, then sliced ¼ inch lengthwise ¼ cup balsamic vinegar 1 teaspoon sugar Directions: 1. Set pot to Stove Top High and add olive oil. 2. Season steaks with salt and pepper. 3. Add onion slices, stirring to coat with oil, cover, and cook 3 minutes. 4. Add sugar and stir until dissolved, about 1 minute. 5. Add vinegar and stir to incorporate. 6. Remove onions and keep warm in foil-covered dish. 7. Add steaks and sear 4-5 minutes. Flip steaks, top with onions, and cook 4-5 minutes. Serve immediately. Serving Tip: Serve the traditional steak house wedge salad: iceberg, crumbled bacon, blue cheese, diced tomato, diced red onion, and blue cheese dressing. **** Tequila Scallops with Chili & Cilantro – Stove Top Make sure you dry scallops before you start cooking; it is the trick to great searing. prep: 15 minutes • cook: 10-12 minutes • servings: 4 Ingredients: 1½ pound sea scallops 2 tablespoons olive oil Salt and pepper 1 jalapeno pepper, seeded, membrane removed, thinly sliced 1 poblano pepper, seeded, membrane removed, thinly sliced ½ cubanelle pepper, seeded, membrane removed, thinly sliced ¼ cup tequila 2 tablespoons chopped cilantro ¼ cup chopped tomato Directions: 1. Pat scallions between paper towels to dry and season with salt and pepper. 2. Set pot to Stove Top High and add 1 teaspoon olive oil. 3. Add scallops and sear 3 minutes. Flip and sear 3 more minutes to brown. Remove and keep warm. 4. Add 1 tablespoon olive oil to pot, and heat oil. 5. Add peppers and sauté 2 minutes. 6. Add tequila and stir. 7. Add scallops and cilantro. Cover and cook 2 minutes. 8. Split between four plates and top each serving with 1 tablespoon of chopped tomato. Serving Tip: Serve with fresh arugula tossed in olive oil and lemon juice, and finish with shredded Locatelli cheese. **** Turkey Burgers – Stove Top Baby portabellas add a beef like texture and taste to these awesome turkey burgers. prep: 15 minutes • cook: 11-15 minutes • servings: 8 Ingredients: 2 tablespoons olive oil ½ cup minced onion 1 cup chopped baby portabella mushrooms 1 clove garlic, minced 2 pounds ground turkey 1 teaspoon ground mustard Salt and pepper to taste 1 large egg 1/3 cup panko bread crumbs ¼ head iceberg lettuce, shredded 8 tomato slices 8 hamburger buns Direction: 1. Set pot to Stove Top High and add 1 tablespoon olive oil. Add onion, mushrooms, and garlic. Sauté 3 minutes, then remove to a large bowl. 2. Mix vegetable mixture with ground turkey, mustard, salt, pepper, egg, and bread crumbs. Form eight ½ -inch burgers. 3. Add remaining olive oil. Add four burgers and sear, then cover and cook 4-6 minutes. Flip, sear, cover, and cook 4-6 minutes more. 4. Remove burgers and keep warm. Repeat step 3 for the remaining four burgers. 5. Serve burgers on buns with tomato and lettuce. Serving Tip: Add 2 teaspoons fresh sage to your burger mix in step 2, and then slather your bun with cranberry chutney for an instant Thanksgiving throwback. ****