Fresh Takes for Fall Recipes
Burrito Cups → SERVES
6
Prep Time: 10 mins Total Time: 22 mins
Pickled Jalapeño Ranch Dressing 1 cup (250 mL) ranch dressing ¼ cup (60 mL) pickled jalapeños (see cook’s tip) ¼ cup (60 mL) cilantro Burrito Cups 1 tbsp (15 mL) vegetable oil, plus more for brushing 6 (5–6"/13–15-cm) flour tortillas 8 oz. (250 g) skirt steak, trimmed of excess fat ½ small onion, thinly sliced ¼ tsp (1 mL) salt ¼ tsp (1 mL) garlic powder 1 cup (250 mL) shredded iceberg lettuce ½ cup (125 mL) black beans, drained and rinsed 2 oz. (60 g) Monterey Jack cheese, coarsely grated (½ cup/125 mL) ½ cup (125 mL) chopped plum tomatoes
1. Preheat the oven to 375°F (190°C). 2. F or the dressing, combine the ranch, jalapeños, and cilantro with the Manual Food Processor until smooth. Refrigerate until ready to serve. 3. F or the burrito cups, lightly brush the oil on both sides of the tortillas. Place each tortilla into a well of the Large Muffin Pan, and press into the sides to form a cup. Bake until brown and crisp, about 10–12 minutes. 4. P reheat the Deluxe Electric Grill & Griddle, with the griddle plates, on 2 minutes.
for
5. S eason the steak and onion with the oil, salt, and garlic powder in a medium bowl. Toss to coat. 6. When preheated, add the steak and onion to the griddle. Cook in the Closed position. 7. R emove the steak and onion from the griddle and rest for 5 minutes, then slice the steak against the grain. 8. A dd the lettuce, beans, cheese, onions, and steak to the tortilla cups. Top with the pickled jalapeño ranch dressing and tomatoes. Cook’s Tips We love how milder, pickled jalapeños add a subtle heat when combined with ranch. You can omit the jalapeños, if you’d like. Make this recipe just the way you like by adding your own unique and creative toppings!
Veggie and Ricotta Flatbread → SERVES
16
Prep Time: 20 mins Total Time: 30 mins
2 pkgs (8 oz./235 g each) refrigerated crescent roll dough 1 large carrot, peeled 1 red bell pepper, seeded and cut into quarters 1 tsp (5 mL) olive oil 1/4 tsp (1 mL) salt 1
cup (250 mL) whole milk ricotta cheese
11/2
tsp (7 mL) Garlic & Herb Rub
1 egg 2
tsp (10 mL) honey
1⁄8
tsp (0.5 mL) cayenne pepper
Black pepper
Optional: 1 tsp (5 mL)
chopped parsley
1. P reheat the oven to 425°F (220°C). Cover the bottom of the Stone Bar Pan with the dough. Use your fingers to seal the perforations and press the dough up the sides. Fold the extra dough over the sides to form a border. Bake until light golden brown, 6–8 minutes. 2. M eanwhile, slice the carrot using the No. 1 thickness of the Rapid-Prep Mandoline. Place 2 bell pepper quarters on top of one another and place them into the chute of the Rapid-Prep Mandoline with the tapered part facing the blade. Slice on the No. 3 thickness. In a medium bowl, toss the vegetables with the olive oil and salt. 3. C ombine the ricotta, rub, and egg, and mix until smooth. Spread the mixture inside the border of the dough. Place the vegetables onto the ricotta mixture in an even layer. 4. B ake until the edges are deep golden brown, about 8–10 minutes. Remove the pan from the oven and let it stand for 5 minutes to let the filling set. 5. C ombine the honey and cayenne pepper in a small microwave-safe bowl and microwave for 10 seconds. Drizzle the flatbread with the honey mixture. Sprinkle with black pepper and parsley or green carrots tops (see cook’s tip). Cook’s Tip If you buy carrots with green tops, don’t let them go to waste! Finely chop the carrot greens and use them to garnish the flatbread instead of using parsley.
Shrimp Teriyaki → SERVES
4
Prep Time: 15 mins Total Time: 30 mins
Green Beans & Shrimp 1 lb. (450 g) green beans, trimmed and cut in half 1 tbsp (15 mL) olive oil 1 lb. (450 g) large raw shrimp (31–40 count), peeled, deveined, and tails removed 1 can (8 oz./250 g) sliced water chestnuts, drained 1 green onion, sliced 1 tbsp (15 mL) sesame seeds
Optional: White rice or cauliflower rice
Sauce ¼ cup (60 mL) low-sodium, gluten-free soy sauce 1 tbsp (15 mL) rice vinegar 3 garlic cloves, pressed 2 tsp (10 mL) grated fresh ginger 2 tsp (10 mL) sesame oil 1 tsp (5 mL) honey ¹⁄8–¼ tsp (0.5–1 mL) red pepper flakes 1 tbsp (15 mL) cornstarch
(see cook’s tip)
1 tbsp (15 mL) water
1. F ill the Nonstick Saute & Steam Pan with 2 cups (500 mL) of water. Cover and bring to a boil over high heat. 2. R emove the lid and place the green beans in an even layer in the steamer and position it over the top of the pan. Cover the steamer with the lid, reduce to medium heat, and steam for 8–10 minutes, or until the beans are crisp-tender. 3. F or the sauce, combine the soy sauce, rice vinegar, garlic, ginger, sesame oil, honey, and red pepper flakes in a small bowl. To make a cornstarch slurry, combine the cornstarch and water in a separate bowl. 4. T urn off the heat. Using oven mitts, remove the lid and steamer from the pot. Set the green beans aside. Drain the water from the pan and return the pan to medium heat. Heat the oil for 2 minutes. Add the shrimp and sauce; cook, turning once, until the shrimp are pink and opaque, about 2–3 minutes. Stir in the green beans and water chestnuts. 5. Stir the cornstarch slurry, then add it to the pan. Cook until thickened, 2–3 minutes. 6. R emove the pan from the heat and sprinkle with the green onion and sesame seeds. If you’d like, serve over rice or cauliflower rice. Cook’s Tips Cornstarch slurries are used to thicken hot, simmering sauces. Cornstarch is naturally gluten-free. However, it can be processed with other ingredients that contain gluten. If you need gluten-free cornstarch, check the label.
One-Pot Chicken & Gnocchi → SERVES
6
Prep Time: 10 mins Total Time: 30 mins
2 slices bacon, cut into ½" (1-cm) pieces 6 boneless, skinless chicken thighs (4 oz./125 g each) ¼ tsp (1 mL) salt
⁄8 tsp (0.5 mL) black pepper
¹
1 tbsp (15 mL) Italian Seasoning Mix, divided 3 garlic cloves, pressed 2 cups (500 mL) 2% or whole milk 1 lb. (450 g) potato gnocchi 2 o z. (60 g) Parmesan cheese, finely grated (1 cup/250 mL) ½ cup (125 mL) frozen peas
1. Heat the Enameled Cast Iron Skillet over medium-high heat for 2–3 minutes. Add the bacon and cook until crisp, 5–7 minutes, stirring occasionally. Remove the bacon with a slotted spoon and set aside. 2. S eason the chicken with the salt, pepper, and 2 tsp (10 mL) of the seasoning mix. Add the chicken to the skillet and cook, 5–7 minutes per side, or until the temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside. 3. R educe the heat to medium, add the garlic, and cook until fragrant, 10–20 seconds. Add the milk, gnocchi, cheese, bacon, and remaining seasoning mix. Bring to a boil, reduce the heat to medium, and cook, stirring frequently, until the milk has reduced slightly and started to thicken, about 3 minutes. 4. S tir in the peas. Add the chicken and cook on medium-low for an additional 3–5 minutes, or until the sauce thickens slightly. Cook’s Tip We love that this sauce doesn’t use heavy cream. The gnocchi releases starch as it simmers in milk, transforming it into a rich sauce.
Vegan Black Bean Soup → SERVES
8
Prep Time: 10 mins Total Time: 35 mins
Soup 1 tbsp (15 mL) vegetable oil 1 red bell pepper, seeded and cut into chunks 1 small yellow onion, cut into chunks 1 jalapeño, seeded and quartered 2 garlic cloves, peeled 2 cups (500 mL) low-sodium vegetable broth 4 cans (15 oz./425 g each) black beans, undrained, divided (see cook’s tip) ¼ tsp (1 mL) cumin 1 bay leaf Tomato Salsa 3 plum tomatoes, quartered ¼ cup (60 mL) cilantro, loosely packed ¼ tsp (1 mL) salt 1 lime
Optional: Sliced avocado
1. H eat the oil in the Enameled Cast Iron Dutch Oven over medium heat for 2–3 minutes. Add the vegetables and garlic to the pot; cook until softened and slightly browned, 4–6 minutes. 2. A dd the broth, 3 cans of undrained beans, cumin, and bay leaf. Bring to a boil, covered, over high heat. Reduce the heat and simmer, uncovered, stirring occasionally until thickened, 12–15 minutes. 3. M eanwhile, coarsely chop the salsa ingredients using the Flex+ Food Processor attachment fitted with the multiuse blade. 4. R emove the soup from the heat and discard the bay leaf. Puree with the Immersion Blender attachment on high until smooth, about 1 minute. 5. A dd the remaining can of beans and stir to combine. Serve the soup with tomato salsa and sliced avocado, if you’d like. Cook’s Tip Adding the liquid from the canned beans gives this soup body and deepens the flavor.
Apple Torte → SERVES
8
Prep Time: 15 mins Total Time: 1 hour
Apple Topping 3 medium Pink Lady apples (about 1 lb./450 g), cored and cut in half lengthwise ¼ cup (60 mL) granulated sugar ½ tsp (2 mL) cinnamon Optional: ¹⁄8 tsp (0.5 mL) ground nutmeg Crust 1 cup (250 mL) flour ¼ cup (60 mL) granulated sugar ½ cup (125 mL) butter (1 stick), softened Filling 1 pkg (8 oz./250 g) cream cheese, softened ¼ cup (60 mL) granulated sugar 1 egg ½ tsp (2 mL) vanilla extract ¼ cup (60 mL) sliced almonds, toasted (see cook’s tip)
Optional: Powdered sugar for dusting
1. Preheat the oven to 375°F (190°C). 2. S lice the apples using the Flex+ Food Processor attachment fitted with the thick slicing blade. Microwave the apples, covered, until very soft, about 8 minutes. Drain. 3. Combine the sugar, cinnamon, and nutmeg (if using) in a small bowl. Set aside. 4. I n a clean food processor bowl, combine the flour and sugar, and pulse 2–3 times to combine. Cut the butter into quarters and place them into the bowl. Process for 10 seconds, scrape down the bowl, and continue processing for 20–30 seconds, or until mixture looks like wet sand. Place the crumbs onto the bottom and 1" (2.5 cm) up the sides of the 9" (23-cm) Springform Pan. 5. F or the filling, beat the cream cheese and sugar in a medium bowl using the Hand Mixer attachment and beaters until smooth. Add the egg and vanilla; beat on low speed until just blended. Pour the mixture into the crust. 6. T oss the apple slices with the cinnamon sugar mixture. Arrange the apples over the cream cheese mixture and sprinkle with the almonds. Bake for 30 minutes. 7. C ool completely on a cooling rack. If you’d like, sprinkle with powdered sugar before serving.