Prep Time: Total Time: 15 mins 90 mins
1 jar (24 oz./680 mL) marinara sauce
2 cans (14.5 oz./411 mL) each Italianstyle stewed tomatoes, undrained
¾ cup (175 mL) water
1 lb. (450 g) mozzarella cheese, coarsely grated (4 cups/1 L), divided
15 oz. (425 g) part-skim ricotta cheese
1 tbsp (30 mL) Garlic & Herb Rub
1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL)
2 eggs
15 uncooked lasagna noodles
1. Preheat the oven to 400°F (200°C). Combine the marinara, tomatoes, and water in a medium bowl. Set aside.
2. Mix 3 cups (750 mL) of the mozzarella cheese, ricotta, Garlic & Herb Rub, Parmesan, and egg together in a small mixing bowl.
3. To assemble, spread 1½ cups (375 mL) of the tomato sauce on the bottom of the 9" x 13" (23 cm x 33 cm) pan. Arrange 5 lasagna noodles in a single layer, breaking one noodle in half to cover the bottom.
4. Top the noodles with half of the cheese mixture. Spread 1½ cups (375 mL) of the tomato sauce on top of the cheese mixture. Top with 5 more noodles, the remaining cheese mixture, and 1½ cups (375 mL) of the tomato sauce.
5. Add the remaining noodles, and cover with the remaining sauce. Press the noodles into the sauce so that they are completely covered.
6. Cover with foil and bake until the noodles are tender when pierced with a cake tester or toothpick, about 45–50 minutes. Top it with the remaining mozzarella. Bake, uncovered, until the cheese is melted, about 5–7 minutes. Let it stand for 10 minutes before ser ving.
For an extra boost, combine Enrichables™ with the marinara sauce in the first step.
Prep Time: Total Time: 15 mins 30 mins
1 large sweet potato, peeled
1 small red onion
1 can (15 oz. or 398 mL) reducedsodium black beans, rinsed and drained
1 tsp (5 mL) ground cumin
1 cup (250 mL) red enchilada sauce, divided
6 6" (15-cm) corn tortillas, divided
4 oz. (125 g) reduced-fat cheddar cheese, grated (1 cup/250 mL)
Optional toppings: salsa, sour cream or Greek yogurt, diced avocado, cilantro
1. Grate the sweet potato into the Rockcrok® Everyday Pan.
2. Finely chop the red onion with the Food Chopper. Add the red onion to the pan. Microwave, uncovered, on HIGH, for 3–4 minutes.
3. Remove the pan from the microwave and transfer the mixture to the medium Glass Mixing Bowl. Add the black beans and cumin to the bowl and mix well.
4. Place three tortillas on the bottom of the pan. Pour half of the sauce over the tortillas, then add half of the filling and half of the cheese. Repeat the layers.
5. Microwave, covered, for 6–8 minutes.
6. Place an oven rack 2–4" (5–10 cm) from the heating element. Preheat the broiler.
7. Remove the pan from the microwave. Uncover and broil for 2–3 minutes, or until the cheese is melted and lightly browned. Ser ve with optional toppings.
You can add cooked, shredded chicken to this recipe. Add it to the bowl in step 3.
Serve this with a simple cilantro lime rice. Combine 1 cup (250 mL) of white rice and 2 cups (500 mL) of water in the 3-qt. (3-L) Micro-Cooker® Plus. Microwave, covered, on HIGH for 12–15 minutes, or until the rice is done. Let the rice stand, covered, for 10 minutes, then fluff it with a fork. Add 1 tbsp (15 mL) of lime juice, ½ tsp (2 mL) of salt, and ¼ cup (60 mL) of chopped cilantro. Enjoy!
GAYATRI HINGWALApamperedchef.biz/eatinghealthy
pceatinghealthy@gmail.com
Mobile: 518 282 5171
HELPING YOU EAT HEALTHY IN A HURRY
GAYATRI HINGWALA
pamperedchef.biz/eatinghealthy pceatinghealthy@gmail.com
Mobile: 518 282 5171
HELPING YOU EAT HEALTHY IN A HURRY
1 tbsp (15 mL) oil
1 medium onion
1 lb. (450 g) ground Italian sausage
2 garlic cloves, pressed
2 cans (14.5 oz./411 g) diced tomatoes, undrained
1 can (8 oz./250 g) tomato sauce
2 tbsp (30 mL) tomato paste
2 tsp (10 mL) Italian Seasoning Mix
1 . Preheat the oven to 475°F (240°C). Heat the oil in the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven over medium heat for 3–4 minutes.
2. Finely chop the onion in the Manual Food Processor.
3. Cook the sausage for 1–2 minutes, then break into crumbles. Add the onion and garlic; cook until the sausage is no longer pink, about 5–6 minutes.
4. Add the diced tomatoes, tomato sauce, tomato paste, Italian seasoning, and red pepper flakes. Simmer 5–7 minutes, stirring occasionally.
5. Add the water and pasta; cook until the pasta is almost al dente, about 10 minutes. (Since the pasta continues to cook in the oven, it’s best if not cooked all the way through.)
6. Cut the mozzarella into small cubes.
3 cups (750 mL) water
1 lb. (450 g) ziti pasta
1 pkg (8 oz./250 g) fresh whole milk mozzarella cheese
1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL)
(1 mL) red pepper flakes
7. Remove the Dutch oven from the heat. Stir in the Parmesan and half of the mozzarella. Top with the remaining mozzarella. Bake, uncovered, until the cheese is melted, about 7–8 minutes.
Prep Time: Total Time: 5 mins 35 mins GAYATRI
If you can’t find ziti, you can use any tube-shaped pasta like penne, rigatoni, or mostaccioli.
Prep Time: Total Time: 5 mins 30 mins
2 tbsp (30 mL) olive oil
1 onion
2 bell peppers, any color
2 cups (500 mL) vegetable broth
2 cups (500 mL) orzo pasta
1 can (14.5 oz./411 g) fire-roasted diced tomatoes, undrained
1 can (15.5 oz./440 g) chickpeas, drained and rinsed
2 tbsp (30 mL) Greek Rub
¼ tsp (1 mL) red pepper flakes
¼ tsp (1 mL) salt
5 oz. (150 g) baby spinach leaves
Optional: Crumbled feta cheese, sliced kalamata olives
1. Preheat the oven to 400°F (200°C).
2. Heat the oil in the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven over medium heat for 3–4 minutes.
3. Working in batches, chop the onion and bell peppers in the Manual Food Processor. Add to the Dutch oven and cook until softened, about 3–4 minutes.
4. Add the broth, orzo, tomatoes, chickpeas, rub, red pepper flakes, and salt; bring to a simmer.
5. Remove from the heat. Stir in the spinach. Cover and bake until the liquid has been absorbed and the orzo is soft, about 12–14 minutes.
6. If you like, top with feta and olives.
Prep Time: Total Time: 5 mins 40 mins
Canola oil for spraying pan
2 cups (500 mL) old fashioned oats
½ cup (125 mL) packed light brown sugar
½ cup (125 mL) pecans or walnuts, chopped
2 tsp (10 mL) ground cinnamon
1 tsp (5 mL) baking powder
½ tsp (2 mL) salt
2 cups (500 mL) milk
2 eggs, lightly beaten
3 tbsp (45 mL) butter, melted
2 tsp (10 mL) vanilla extract
1. Preheat the oven to 350°F (180°C). Spray or brush the Medium Rectangular Baker with oil.
2. Combine the oats, sugar, nuts, cinnamon, baking powder, and salt in a medium bowl; mix well.
3. In a small bowl, whisk the milk, eggs, and vanilla.
4. Add the milk mixture and butter to the oat mixture; stir until combined.
5. Pour the mixture into the baker.
6. Bake for 35–40 minutes or until the top is golden brown and the oat mixture is set. Cool slightly before cutting into 8 squares.
Prep Time: Total Time: 10 mins 80 mins
3 cups (750 mL) half & half
2 sprigs fresh thyme
1 tsp (5 mL) salt
1 tbsp (15 mL) butter, softened
1 garlic clove, pressed
2 lbs. (1 kg) russet potatoes, peeled (3–4 medium)
1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL)
1. Preheat the oven to 400°F (200°C). Heat the half & half, thyme, and salt in a small pan over medium-low heat until it comes to a simmer. Remove from the heat and let the cream steep with the thyme until ready to use.
2. Brush the butter and garlic over the bottom and sides of the 2-qt. (2-L) Enameled Cast Iron Baker
3. Thinly slice the potatoes on the No. 2 setting of the Simple Slicer. Layer the potatoes in the baker, remove the thyme from the half & half, and pour over the potatoes.
4. Cover the baker with foil and place on a sheet pan (see cook’s tip). Bake for 40 minutes.
5. Remove the foil and top with the Parmesan. Bake, uncovered, until the cheese is lightly browned and the potatoes are tender when pierced with a paring knife, about 15–20 minutes. Let the potatoes cool for at least 10 minutes before serving.
The sauce gets very hot and may bubble over, so we recommend using a sheet pan keep any spillover contained in the pan instead of making a mess in your oven.
Prep Time: Total Time: 10 mins 30 mins
8 oz. (250 g) orecchiette or medium shell pasta
3 garlic cloves, peeled
1 small head broccoli (10–12 oz./ 250–350 g) including stems
10 oz. (300 g) Brussels sprouts, trimmed
¼ cup (60 mL) olive oil
½–1 tsp (2–5 mL) red pepper flakes
½ tsp (2 mL) salt
1 cup (250 mL) frozen peas
1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), plus additional for serving
1 lemon
½ cup (125 mL) fresh parsley leaves, finely chopped
1. Bring a pot of salted water to a boil. Cook the pasta for 1 minute less than the instructions on the package recommend and reserve ¼ cup (60 mL) of the pasta water.
2. Slice the garlic on the No. 1 thickness of the Rapid-Prep Mandoline. Slice the broccoli and Brussels sprouts on the No. 6 thickness of the mandoline.
3. Heat the oil in a 12" (30-cm) skillet over medium heat for 5 minutes. Add the garlic and red pepper flakes and cook until the garlic starts to turn golden brown, 1–2 minutes. Watch closely so the garlic doesn’t burn.
4. Add the sliced vegetables and salt to the skillet. Increase the heat to medium-high and cook until the vegetables are crisp-tender, 5–7 minutes. Add the peas during the last 2 minutes.
5. Transfer the pasta and reserved pasta water to the skillet. Add the Parmesan and reduce the heat to medium-low. Simmer until the water is absorbed.
6. Zest the lemon and juice half of it. Just before serving, stir in the zest, juice, and parsley. Serve with more Parmesan, if you’d like.
The sliced garlic’s flavor softens significantly as it cooks.
For more flavor, add 1 tbsp (15 mL) of Lemon Garlic Rub to the veggies in step 4 and omit the salt.
For added protein, you can serve this recipe with chickpeas, cooked shrimp, or chicken.
Prep Time: Total Time: 15 mins 45 mins
Filling
6–7 cups (1.5–1.6 L) fresh peaches (about 6 large or 3 lbs./1.4 kg), pitted
½ cups plus 1 tbsp (140 mL) sugar, 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
1. 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.
2. 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.
3. Meanwhile, for the cobbler, combine the flour, cream, and cinnamon in a medium bowl until just combined.
4. 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.
5. 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.
The biscuits in this recipe only have two ingredients: flour and heavy whipping cream. It works because the high fat content in the cream takes the place of butter and creates light, fluffy biscuits. You can substitute self-rising flour with 2 cups (500 mL) of all-purpose flour, 1 tbsp (15 mL) of baking powder, and ½ tsp (2 mL) of salt.
You may need more than ¼ cup (60 mL) of water, depending on the freshness and seasonality of your peaches. The peach mixture should be saucy. If it’s not, add more water.
If fresh peaches aren’t available, you can use 4 cans (15 oz./425 g each) of sliced peaches. Drain all the liquid before adding them to the recipe.
For individual-sized treats, make in the 5.5" Cast Iron Skillet Set, just halve the ingredients using ½ cup (125 mL) heavy cream for the biscuits. Divide the peach filling between the two mini skillets and simmer on the stovetop for 3–4 minutes. Add 3 medium scoops of biscuit dough to each skillet and bake for 19–20 minutes. The prep time for this version is 10 minutes and the total time is 30 minutes, and it makes 2–4 servings.
Prep Time: Total Time: 10 mins 30 mins
1½ lbs. (700 g) cauliflower (half of a large head or 1 small head)
8 oz. (250 g) uncooked elbow macaroni (2 cups/500 mL)
2 garlic cloves, peeled and thinly sliced
1½ cups (375 mL) chicken stock or chicken broth
½ cup (125 mL) milk
2 tbsp (30 mL) flour
8 oz. (250 g) reduced-fat sharp cheddar cheese, grated (2 cups/500 mL)
1 cup (250 mL) 2% plain low-fat Greek yogurt
Optional: Salt and black pepper
1. Cut the cauliflower into large chunks, keeping the core intact. Grate the cauliflower florets into a large bowl to measure 3 cups (750 mL) (see cook’s tips).
2. Place the cauliflower, macaroni, and sliced garlic in the Rockcrok® Dutch Oven or Deep Covered Baker.
3. Whisk the stock, milk, and flour until blended. Pour into the Dutch oven; mix well.
4. Microwave, covered, for 17–20 minutes, or until the macaroni is tender, stirring once halfway through cooking.
5. Carefully remove the Dutch oven from the microwave. Add the yogurt and 1½ cups (375 mL) of the cheese; stir until well blended. Season to taste with salt and pepper. Sprinkle with remaining the cheese.
6. Microwave, covered, for 1 minute, or until the cheese is melted.