GAYATRI HINGWALA
pamperedchef.biz/eatinghealthy pceatinghealthy@gmail.com
Mobile: 518 282 5171
HELPING YOU EAT HEALTHY IN A HURRY
Prep Time: Total Time: 5 mins 10 mins
1 pkg (12 oz./350 g) semi-sweet chocolate chips
34 large marshmallows
Assorted dippers
Graham crackers, cookies, pretzels, fruit, etc.
1. Preheat oven to 450°F (230°C).
2. Divide the chocolate chips between two 5.5" (14-cm) Cast Iron Skillets (about 1 cup/250 mL of chips in each). Bake for 3–5 minutes. Remove from the oven and stir to ensure chips are fully melted.
3. Arrange 15–20 marshmallows on top of the melted chocolate in each skillet. Bake 4–6 minutes, or until marshmallows are evenly browned.
4. Ser ve immediately with dippers.
To make on a campfire, place the skillets on top of a campfire grill or grate with hot embers underneath (do not place directly over a flame). The dip is ready to serve when the chocolate is fully melted and the marshmallows puff and are slightly brown. GAYATRI
GAYATRI HINGWALA
pamperedchef.biz/eatinghealthy pceatinghealthy@gmail.com
Mobile: 518 282 5171
HELPING YOU EAT HEALTHY IN A HURRY
Prep Time: Total Time: 8 mins 30 mins
1 can (21 oz./ 595 g) any flavor pie filling (about 2 cups/500 mL)
½ cup (125 mL) self-rising flour
½ cup (125 mL) heavy whipping cream
Ground cinnamon and sugar, to taste
Optional: Vanilla ice cream or whipped cream
1. Preheat oven to 400°F (200°C). Divide the pie filling between two 5.5" (14-cm) Cast Iron Skillets.
2. In a medium bowl, combine the flour and heavy whipping cream. Use the Medium Scoop to add the dough to each skillet. If desired, sprinkle with cinnamon and sugar.
3. Bake for 20 minutes, or until the biscuit dough is lightly browned.
4. Remove from the oven and let stand for 5 minutes. Ser ve with vanilla ice cream or whipped cream, if desired.
Prep Time: Total Time: 6 mins 30 mins
¼ cup (60 mL) + ¼ tsp (1 mL) all-purpose flour, divided
¼ cup (60 mL) unsweetened cocoa powder
1 tsp (5 mL) baking powder
¼ tsp (1 mL) salt
½ cup (125 mL) unsalted butter (1 stick)
½ cup (125 mL) semi-sweet chocolate chips
½ cup (125 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla extract
¼ cup (60 mL) white chocolate chips
1. Preheat oven to 350°F (180°C).
2. In a small bowl, combine ¼ (60 mL) cup of flour, cocoa powder, baking powder, and salt.
3. Add the butter and semi-sweet chocolate chips to a medium microwave-safe bowl. Microwave, uncovered, on HIGH for 1 minute or until melted. Stir to combine.
4. Whisk the sugar, eggs, and vanilla into the chocolate mixture.
5. Whisk the dr y ingredients into the chocolate mixture.
6. Divide the batter evenly between the two 5.5" (14-cm) Cast Iron Skillets (about 1 cup/250 mL batter per skillet).
7. In a small bowl, toss white chocolate chips with the remaining flour. Sprinkle on top of the brownie batter, dividing between both skillets.
8. Bake for 23–25 minutes or until a toothpick inserted comes out with a few moist crumbs.
9. Allow the skillets to cool for 5 minutes before ser ving.
Tossing the white chocolate chips with flour allows the chips to stay on top of the brownie instead of sinking in the batter.
For a nutrient boost, add Kale or Protein Enrichables™ to the dry ingredients.
2 cups (500 mL) heavy whipping cream
1 cup (250 mL) whole milk
½ cup (125 mL) sugar
1 tsp (5 mL) vanilla extract
1 . Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.
Prep Time: Total Time: 30 mins 1 hour GAYATRI
2. Combine ingredients in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved. Place bowl in refrigerator for 30 minutes, or until the mixture reaches 45°F (7°C).
3. Remove the bowl from the freezer and attach the assembled clear lid to the bowl.
4. Set the timer for 20 minutes. Once the paddle starts rotating, pour the cream mixture into the bowl.
5. When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.
For cookies ‘n cream ice cream, stir in 6–7 chopped Oreos® when ice cream is done churning.
For chocolate ice cream, add ½ cup (125 mL) of chocolate syrup to the mixture.
For rocky road ice cream, once the chocolate ice cream is done churning, stir in 1 cup (250 mL) mini marshmallows, ½ cup (125 mL) sliced almonds, and 1⁄3 cup (75 mL) of chopped semi-sweet chocolate chips.
For strawberry ice cream, add ½ cup (125 mL) of chopped fresh strawberries to the mixture. Churn the ice cream for 25–30 minutes.
For strawberry cheesecake ice cream, once strawberry ice cream is done churning stir in 1½ cup (375 mL) diced frozen cheesecake (about 2 slices). Then swirl in 1 tbsp (15 mL) strawberry syrup.
The ice cream will be a “soft-serve” consistency when it first comes out of the machine. For a firmer, scoopable ice cream, cover the bowl with the Stretch-Fit Silicone Lid and place in the freezer for 2–4 hours.
Prep Time: Total Time: 15 mins 15 mins
Salad
8 oz. (250 g) fresh broccoli florets
½ medium red onion (see cook's tip)
2 small carrots
4 oz. (125 g) reduced-fat cheddar cheese
1 cup (250 mL) purple grapes
¼–½ cup (50–125 mL) real bacon bits
1 cup (250 mL) cooked farfalle pasta
Dressing
1⁄3 cup (75 mL) 2% low-fat Greek yogurt
¼ cup (50 mL) light mayonnaise
2 tbsp (30 mL) white wine vinegar
1 tbsp (15 mL) sugar
1. Use the Quick Slice to slice the broccoli into the small Glass Mixing Bowl
2. Cut the ends off of the onion. Cut it in half lengthwise and slice. Add the onions into the bowl.
3. Grate the carrots and cheese into the bowl with the Microplane® Adjustable Coarse Grater
4. Place the grapes in the Close & Cut. Cut in half using the Coated Chef’s Knife
5. Combine the vegetables, grapes, cheese, bacon, and cooked pasta in a large bowl.
6. Combine the dressing ingredients in the Measure, Mix & Pour®
7. Pour the dressing over the salad and mix to coat.
Cook's Tip: For a boost of nutrition, add Enrichables™ Pea Protein to the dressing.
GAYATRI HINGWALA
pamperedchef.biz/eatinghealthy
pceatinghealthy@gmail.com
Mobile: 518 282 5171
HELPING YOU EAT HEALTHY IN A HURRY
Prep Time: Total Time: 5 mins 30 mins
Potatoes
2½ lbs. (1.1 kg) red potatoes, cut into bite-sized pieces (about 8 potatoes)
1 cup (250 mL) water
½ tsp (2 mL) salt
Dressing
2 stalks celer y, thinly sliced
2 green onions, chopped, greens separated
½ cup (125 mL) low-fat mayonnaise
2 tbsp (30 mL) distilled white vinegar
1 tbsp (15 mL) Dijon mustard
¼ tsp (1 mL) ground black pepper
1. Add the potatoes, water, and salt to the inner pot of the Quick Cooker. Set the Quick Cooker to and adjust the time to 5 minutes. Lock the lid and press .
2. Meanwhile, combine the dressing ingredients in a large mixing bowl.
3. When the timer is up, press . Carefully drain the water from the inner pot.* Transfer the potatoes to a sheet pan and spread them out evenly. Cool them in the freezer for 10 minutes, or the refrigerator for 30 minutes.
4. Add the potatoes to the dressing and stir to combine. Keep chilled until ready to ser ve.
Cook's Tip
For an extra nutrient boost, add Enrichables™ Pea Protein to the dressing.
*Safety Tip: The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.
GAYATRI HINGWALAMobile: 518 282 5171
HELPING YOU EAT HEALTHY IN A HURRY