PAMPERED CHEF RECIPES
SIMPLE SLICER SHARED BY TERRI TYLER INDEPENDENT CONSULTANT
Apple Spice Cake with Salted Caramel Sauce
YIELD: 12 SERVINGS OF 1 SLICE
Directions
Ingredients Cake Oil for brushing pan 1 red apple such as Gala, Braeburn, or Fuji 1 pkg (15.25 oz or 515 g) spice cake mix 1 ½ cups (375 mL) unsweetened applesauce Salted Caramel Sauce ½ cup (125 mL) pure maple syrup 2 tbsp (30 mL) butter Coarse sea salt
1. Brush the bottom and sides of the Rockcrok® Everyday Pan with oil using the Chef’s Silicone Basting Brush. 2. Core the apple using The Corer™. Cut the apple in half crosswise, then slice the apple halves using the Simple Slicer on the #3 setting. Cut slices in half. 3. Starting at the edges of the pan, carefully arrange the apple slices, slightly overlapping, in the bottom of the pan. 4. In a large bowl, whisk the cake mix and applesauce until blended. Spoon the batter over the apples and spread evenly. 5. Microwave, covered, on HIGH for 10 minutes, or until a wooden pick inserted in the center comes out clean. Remove from the microwave, uncover, and let stand for 10 minutes. 6. Place the syrup in a small saucepan. Heat over mediumhigh heat until small bubbles form, stirring occasionally. Add the butter; stir until butter is melted. Bring the mixture to a boil. Boil 1 minute, stirring constantly. 7. Remove from the heat; let cool 15-20 minutes or until thickened (similar to the consistency of honey). 8. Carefully invert the cake onto a serving platter. Just before serving, drizzle with the caramel and sprinkle with salt.
COOK'S TIPS:
To prepare in a conventional oven, preheat oven to 375°F (190°C). Follow steps 1-4 as directed. Bake on center rack for 32-35 minutes or until wooden pick inserted near the center comes out clean. Remove from the oven and loosen the edges of the cake. Cool for 10 minutes, then invert onto a platter. Prepare the sauce as directed while cake is baking; continue as directed. NUTRIENTS PER SERVING Calories 210, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 43 g, Fiber 1 g, Protein 2 g
Chicken Verde Soup YIELD: 6 SERVINGS
Directions
Ingredients Soup 1 tbsp (15 mL) canola oil 1 onion 2 poblano or green bell peppers 2 garlic cloves ½ tsp (2 mL) salt 4 4-oz. (125 g) boneless, skinless chicken breasts 1 lime 1 tbsp (15 mL) Chipotle Rub 4 cups (1 L) low-sodium chicken broth 2 cups (500 mL) water 1 cup (250 mL) salsa verde ½ cup (125 mL) quinoa, rinsed Toppings ½ cup (125 mL) loosely packed fresh cilantro leaves, chopped ¼ cup (50 mL) sour cream 1 lime, cut into wedges 2 cups (500 mL) tortilla chips 1 avocado, sliced
1. Heat the oil in the Multipot over medium heat for 3– 5 minutes. 2. Cut the onion in half lengthwise from root to top. Slice it with the Simple Slicer on the #2 setting. Cut the tops off the peppers, then remove the seeds and veins with the Scoop Loop®. Cut the peppers into quarters and slice with the Quick Slice. 3. Add the onion, pepper, garlic pressed with the Garlic Press, and salt to the pan. Sweat for 3–5 minutes, or until softened. 4. Meanwhile, in a medium bowl, combine the chicken, lime juiced with the Citrus Press, and rub. 5. Add the broth, water, salsa, and quinoa to the pot; stir to combine. Place the Silicone Collapsible Steamer & Strainer in the pot and add the chicken. Cover and poach the chicken over medium heat for 15–18 minutes, or until the internal temperature reaches 165°F (74°C). 6. Carefully remove the lid and transfer the chicken to a medium bowl. Remove the steamer and pour any quinoa back into the pot. Chop the chicken with the Salad Chopper and return it to the pot. 7. Serve the soup with toppings.
NUTRIENTS PER SERVING
U.S. Nutrients per serving: Calories 250, Total Fat 5 g, Saturated Fat 0.5 g, Cholesterol 50 mg, Sodium 690 mg, Carbohydrate 25 g, Fiber 6 g, Sugars 4 g, Protein 24 g
Potato & Squash Gratin YIELD: 6 SERVINGS
PREPPING TIME: 5 MIN
Directions
Ingredients 1 lb. (450 g) russet potatoes 1½ cups (375 mL) low-sodium chicken broth 1 tbsp (15 mL) Italian Seasoning Mix ¼ tsp (1 mL) salt 1 medium yellow squash, ends removed 1 firm plum tomato 6 oz. (175 g) white cheddar cheese 1 pkg (10 oz./300 g) frozen chopped spinach, thawed and drained very well 12 oz. (350 g) cooked chopped chicken ¾ cup (175 mL) half & half ½ cup (125 mL) seasoned croutons, finely crushed (optional) ½ cup (125 mL) loosely packed fresh basil leaves
COOKING TIME: 25 MIN
1. Preheat the oven to 400°F (200°C). 2. Slice the potatoes with the Simple Slicer on the #2 setting. 3. Add the potatoes, broth, seasoning mix, and salt to the 12" (30-cm) Nonstick Skillet and bring to a simmer over medium-high heat. Simmer for 4–5 minutes or until the potatoes are softened, turning them occasionally. 4. Meanwhile, slice the squash with the Simple Slicer on the #3 setting. Slice the tomato on #2 setting, and set aside. 5. Reduce the heat to medium; add the squash and stir well. Cook for an additional 3–4 minutes, or until the squash is softened, turning occasionally. Remove the skillet from the heat. 6. Grate the cheese with the Microplane® Adjustable Coarse Grater. 7. To build the gratin, add half the cheese, all of the spinach, chicken, sliced tomatoes, and remaining cheese. Pour half & half over the top and bake for 11–13 minutes, or until the liquid is bubbling. 8. Remove the pan from the oven, add crushed croutons (if desired) and basil grated with the Herb Mill. Let stand for at least 5 minutes before serving. COOK'S TIPS
This is a shortcut way to make a gratin. By simmering the potatoes, you’re getting a head-start on cooking the dish, which shortens the bake time. Plus, you’re allowing the potatoes to soak up flavor by letting the starches release into the liquid. Letting the gratin stand before serving is important because it allows it to set and thicken. NUTRIENTS PER SERVING U.S. Nutrients per serving: Calories 300, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 70 mg, Sodium 630 mg, Carbohydrate 21 g, Fiber 3 g, Sugars 2 g, Protein 24 g
Quick Pickled Radishes YIELD: 8 SERVINGS
PREPPING TIME: 5 MIN
Directions
Ingredients 1 daikon radish (or 3 small turnips) 1 cup (250 mL) rice wine vinegar 1 cup (250 mL) water ½ cup (125 mL) sugar 1 tsp (5 mL) salt
COOKING TIME: 3 MIN
1. Peel the radish (or turnips) with the Vegetable Peeler. Slice them with the Simple Slicer on the #1 setting, then place the slices in a medium bowl. 2. Combine the vinegar, water, sugar, and salt in a microwave safe bowl. Microwave, uncovered on HIGH for 3 minutes, stirring once during cook time, or until all the sugar is dissolved. 3. Pour the hot liquid over the sliced radishes. Cover the bowl and place it in the refrigerator until cold.
COOK'S TIPS:
Daikon radishes are white, long radishes commonly used in Asian cuisine. Beside their mild taste and crisp texture, they're packed with nutrients. If you can’t find them at your local grocery store, try using white turnips. NUTRIENTS PER SERVING
U.S. Nutrients per serving: Calories 30 g, Total Fat 2 g, Cholesterol 0 mg, Sodium 30 mg, Total Carbohydrate 3 g, Sugars 1 g, Protein 2 g
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