Enjoy the fresh fruits and vegetables of summer while they are still plentiful. Linda Cahill shares some healthy and delicious recipes and cooking tips for making healthy meals from The Pampered Chef.
For this month, fresh colorful meals and staying cool are on the menu. Linda has some delicious iced coffee recipes for you and fresh crisp salads. Don’t forget to try the frozen yogurt!
Whether she’s demonstrating products for The Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping out in her parish, entertaining friends and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?”
YOGURT & GRANOLA PARFAIT
INGREDIENTS:
1 cup (250 mL) Greek yogurt
¼–⅓ cup (50–75 mL) fresh blackberries
¼ cup (50 mL) granola (Try our Quick Stovetop Granola)
DIRECTIONS:
Place the yogurt on the bottom of the Make & Take Snack Jar. Top with berries and granola.
Yield: 1 serving
SAVORY VEGETABLE MINI QUICHES
INGREDIENTS:
1/2 cup milk
2 eggs
4 slices bacon, crisply cooked, drained and chopped
1/2 cup finely chopped zucchini
1/2 cup finely chopped mushrooms
1 green onion with top, sliced
1/2 cup (2 ounces) shredded cheddar cheese
1 garlic clove, pressed
Dash of ground black pepper
1 package (15 ounces) refrigerated pie crusts (2 crusts)
DIRECTIONS:
Preheat oven to 375°F. Let pie crusts stand at room temperature 15 minutes. Lightly spray Deluxe Mini-Muffin Pan with vegetable oil using Kitchen Spritzer. Whisk milk and eggs in Classic Batter Bowl.
Chop bacon, zucchini and mushrooms using Food Chopper. Add bacon, zucchini, mushrooms, green onion, cheese, garlic pressed with Garlic Press and black pepper to batter bowl; set aside.
On lightly floured surface, roll one crust to a 12-inch circle using Baker's Roller®. Using 2 1/2” (6-cm) Biscuit Cutter, cut out 12 pastry pieces. Press one pastry piece into each muffin cup using Mini-Tart Shaper. Repeat with remaining crust to fill remaining muffin cups.
Using Small Scoop, fill each muffin cup with a rounded scoop of vegetable mixture. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan. Serve warm.
Yield: 24 servings of 1 mini quiche
Nutrients per serving: Calories 100, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 25 mg, Carbohydrate 9 g, Protein 2 g, Sodium 110 mg, Fiber 0 g
U.S. Diabetic exchanges per serving: 1/2 starch, 1 fat (1/2 carb)
Cook's Tips: When using the Biscuit Cutter to cut out the pastry, start on the outside edge of the crust. Cut nine pastry pieces as close to each other as possible, then cut three pastry pieces from the center. If necessary, roll crust out just enough to accommodate the three center pieces.
The Small Scoop is a practical tool for filling tart shells, scooping cookie dough, making melon balls and forming meatballs.
Choose green onions with crisp, bright green tops and firm white bases. Store them, unwashed, in a plastic bag in the refrigerator for up to 5 days.
ICED COFFEE VARIATIONS
Easy Iced Coffee
8 Cups (2000 mL) strong brewed coffee, cooled
1-1/2 cups (250- 375 mL) half & half
1/3 cup (75 mL) sugar
Caramel Iced Coffee
8 cups (2000 mL) strong brewed coffee, cooled
1-1/2 cups (250-375 mL) half & half
¼ cup (60 mL) caramel sauce
2 Tbsp. + 2 tsp (40 mL) sugar
Coconut Iced Coffee
8 cups (2000 mL) hot strong brewed coffee
1 cup (250 mL) cream of coconut
1 cup (250 mL) half & half
Note: Cream of coconut blends best into hot coffee.
Chocolate-Coconut Iced Coffee
8 cups (2000 mL) hot strong brewed coffee
1 cup (250 mL) cream of coconut
1 cup (250 mL) half & half
½ cup (125 mL) chocolate syrup
Note: Cream of coconut blends best into hot coffee.
DIRECTIONS:
Choose Iced Coffee variation.
Place ingredients in Family-Size Quick Stir Pitcher. Plunge to blend.
Serve immediately with ice.
Yield: 8 servings
Cook's Tips: Dark roast coffees work best for Iced Coffee.
Coffee Ice cubes: Pour extra Iced Coffee mixture into the Herb Freezing Tray Set. Cover and freeze; add to Iced Coffee.
Ingredients may be cut in half for 4 servings.
Substitute milk or almond milk for half & half.
FARMER'S MARKET PIZZA
INGREDIENTS:
1 tbsp (15 mL) olive oil, divided
1 pkg. (13.8 oz/283 g) refrigerated pizza crust
1 oz (30 g) fresh Parmesan cheese
4 oz (125 g) cheddar cheese
4 oz (125 g) mozzarella cheese
1 tsp (5 mL) Italian seasoning
1 small onion, cut into quarters
2 garlic cloves, peeled
1 medium zucchini, cut into small pieces
4 oz. (125g) fresh mushrooms (1 cup/250mL)
2 plum tomatoes
DIRECTIONS:
Preheat the oven to 400˚F (200˚C). Pour ½ tbsp (7 mL) of the oil onto the White Large Round Stone and lightly brush using the Chef's Silicone Basting Brush. Unroll the dough onto the pan and roll it to the edges with the Baker’s Roller®.
Pour another ½ tbsp (7 mL) of oil onto the dough and brush it evenly over the surface. Bake the crust for 7 minutes. Remove the stone from the oven.
Meanwhile, grate the cheeses with the Microplane® Adjustable Coarse Grater. Place grated cheese in the Classic Batter Bowl. Add Italian seasoning and toss lightly with the Small Mix ‘N Scraper®.
Process the onion and garlic in the Manual Food Processor until finely chopped. Carefully remove the blade. Move the mixture to the 1-cup (250 mL) Silicone Prep Bowl and set aside. Add the zucchini to the processor bowl and process until coarsely chopped.
On a Small Flexible Cutting Mat, slice the mushrooms and tomatoes with the Coated Utility Knife.
Sprinkle half of the cheese mixture evenly over the crust and top evenly with vegetables. Sprinkle with the remaining cheese.
Bake for 15-18 minutes, or until the crust is golden brown; remove from oven. Cut into wedges with the Pizza & Crust Cutter.
Yield: 12 servings of pieces appetizer servings or 6 servings of pieces main dish servings
Nutrients per serving: 1 slice = Calories 350, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 35 mg, Sodium 800 mg, Carbohydrate 35 g, Fiber 2 g, Sugars 6 g, Protein 18 g
SUMMER FRUIT & SPINACH SALAD
INGREDIENTS:
Salad
1 pkg. (8 oz/227 g) fresh baby spinach
½ cup (125 mL) red seedless grapes
½ cup (125 mL) fresh strawberries, stems removed
1 large kiwi, peeled, cut in half lengthwise
½ cup (125 mL) pecan halves, toasted
Dressing
½ cup (125 mL) vegetable oil
1/3 cup (75 mL) raspberry vinegar
1 tbsp (15 mL) seedless raspberry jam
1 tbsp (15 mL) sugar
¼ tsp (1 mL) salt
DIRECTIONS:
Place spinach in a large serving bowl.
Cut grapes with Quick Slice; tip slicer over salad greens. Repeat with strawberries and kiwi. Top with pecans.
For dressing, combine all ingredients in Measure, Mix & Pour®. Mix until well blended. Drizzle ¼ cup (50 mL) dressing over salad; toss lightly just before serving.
Yield: 8 servings of 1 cup/250 mL
Nutrients per serving: Calories 60 , Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 8 g, Fiber 2 g, Protein 1 g
Cook's Tips: Place pecans in Small Micro-Cooker®. Microwave, uncovered, on HIGH 2 minutes, stirring halfway through or until fragrant. Cool completely.
7-LAYER TEX-MEX SALAD
INGREDIENTS:
Salad
1 lb. (450 g) chicken tenderloins
1 tbsp (15 mL) Tex-Mex Rub
2 romaine hearts, trimmed (about 4–5 oz. /125–150 g)
¼ head of purple cabbage, core removed
8 oz. (250 g) radishes, trimmed
1 can (about 15 oz. /398 mL) black beans, rinsed and drained
1 pint (500 mL) cherry tomatoes
4 oz. (125 g) cheddar cheese (1 cup/250 mL grated)
Dressing
½ lime
⅔ cup (150 mL) 2% plain low-fat Greek yogurt
¼ cup (50 mL) milk
1 tsp (5 mL) Tex-Mex Rub
½ tsp (2 mL) salt
DIRECTIONS:
Preheat the Nonstick Grill Pan and Grill Press over medium heat for 3–5 minutes. Season both sides of the chicken with the rub.
Cook the chicken, covered with the press, for 6–8 minutes, turning halfway through cooking, or until the internal temperature reaches 165°F (74°C). Move to a medium bowl to cool.
Place the romaine in the Large Serving Bowl and chop coarsely with the Salad Chopper.
Use the Quick Prep Food Grater fitted with the slicing blade to slice the cabbage to measure about 3 cups (750 mL). Place the cabbage in a row on one end of the bowl over the romaine.
Chop the chicken with the Salad Chopper and place it in a row next to the cabbage.
Slice the radishes with the grater and layer them next to the chicken. Place the beans in a row next to the radishes.
Place the tomatoes in the Close & Cut and slice in half with the Coated Chef’s Knife. Place them in a row next to the beans.
Use the coarse grating blade to grate the cheddar cheese and place it in a row next to the tomatoes.
For the dressing, juice the lime with the Citrus Press into the Measure, Mix & Pour®. Add the remaining dressing ingredients and mix until combined. Pour ⅔ over the salad and reserve the remaining dressing for each portion.
Nutrients per serving: U.S. nutrients per serving: Calories 270, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 65 mg, Sodium 760 mg, Carbohydrate 19 g, Fiber 7 g, Sugars 6 g, Protein 29 g
BERRY & KIWI SALAD WITH SWEET BALSAMIC DRESSING
INGREDIENTS:
Dressing
1/2 cup (125 mL) white balsamic vinegar
2 tbsp (30 mL) sugar
1/4 cup (50 mL) heavy whipping cream
Salad
Almond Clusters (optional, see Cook's Tip)
1 small head Boston or Bib lettuce
1 cup (250 mL) strawberries, hulled and halved
1 cup (250 mL) blackberries or blueberries
2 kiwi, peeled and cut into wedges
DIRECTIONS:
For dressing, whisk vinegar and sugar in (1.5-qt./1.5 L) Saucepan using Silicone Sauce Whisk. Bring to a boil; reduce heat to medium and cook 6-8 minutes or until mixture is reduced by half (1/4 cup/50 mL). Slowly whisk in cream; cook without stirring 2 minutes. Remove from heat; cool. Cover; refrigerate until ready to serve
If desired, prepare Almond Clusters and set aside. For salad, discard any bruised outer leaves from head of lettuce. Gently wash lettuce and berries in separate colanders of Salad & Berry Spinner; spin dry. (Keep the small lettuce leaves whole and tear larger outer leaves, if necessary.) For each serving, place lettuce into serving bowl. Arrange strawberries, blackberries and kiwi over lettuce. Drizzle with about 1 tbsp (15 mL) dressing; serve with Almond Clusters, if desired. (Cover and refrigerate any remaining dressing for another use.)
Yield: 4 servings of 1 cup/250 mL salad and 4 servings of 1 tbsp/15 mL dressing
Nutrients per serving:
Calories 120, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 23 g, Protein 2 g, Sodium 5 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
1 1/2 fruit, 1/2 vegetable, 1/2 fat (1 1/2 carb)
Cook's Tips: The term "reduce" means to boil down to reduce the volume of a mixture. For the dressing, the vinegar and sugar mixture is boiled until it is reduced by about half the original amount. The whipping cream thickens the dressing, adding a silky texture and slight caramel flavor when heated further.
For Almond Clusters, combine 1/4 cup (50 mL) sliced almonds, 2 tsp (10 mL) corn syrup and 1/2 tsp (2 mL) sugar in (8-in./20 cm) Sauté Pan; toss to coat. Cook and stir over medium-high heat 5-7 minutes or until almonds begin to brown, stirring frequently. Immediately remove from pan onto Parchment Paper; cool completely. Break into clusters.
RUSTIC NO-KNEAD BREAD
INGREDIENTS:
6½ cups (1.5 L) bread flour, divided (see cook’s tip)
3 tbsp (45 mL) sugar
2 pkgs. (0.25 oz/8 g each) dry active yeast (4½ tsp/22 mL) (see cook’s tip)
2 tsp (10 mL) salt
3 cups (750 mL) warm water (120°F –130°F/49°C –54°C)
2½ tbsp (22 mL) olive oil, divided
1 tbsp (15 mL) quick-cooking old-fashion oats, steel-cut oats, cornmeal, or wheat bran (optional)
DIRECTIONS:
In a large mixing bowl, combine 3½ cups (875 mL) of the flour with the sugar, yeast, and salt.
Add the water and 2 tbsp (30 mL) of the oil to a bowl. Beat on low speed with an electric mixer until moistened; beat on medium speed for 3 minutes.
Add the remaining flour and beat until thoroughly mixed into a stiff batter. Cover the bowl with plastic wrap.
Preheat the oven to 350°F (180°C) for 1 minute and turn off the oven. Place a pan of very warm water in back of the oven on the center rack.
Place the covered bowl on the center rack of the oven and let the dough rise until it has doubled in size (about 1 hour). Remove the bowl from the oven. Stir the batter with a spoon (the dough will deflate).
Brush the bottom and sides of the Rockcrok® Dutch Oven XL with ½ tbsp (7 mL) of the oil using the Chef’s Silicone Basting Brush.
Scrape the dough from the bowl into the pot, shaping into a mound (the dough will be slightly sticky). Turn the dough over to oil the top. Sprinkle with oats, if desired.
Place the uncovered pot into the oven. Let the dough rise for 25–30 minutes, or until it has doubled in size.
Carefully remove the pot from the oven to avoid deflating the dough. Preheat the oven to 375°F (190°C). Bake, uncovered, for 40–45 minutes or until the top of the bread is a deep golden brown.
Remove the pot from the oven. Carefully place it on a cooling rack. Let the bread cool for at least 30 minutes, then release bread from the edge of the pan using the Cake Tester & Releaser or a table knife.
Yield: 24 servings of 1 slice
Nutrients per serving: Calories 160, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 29 g, Fiber 1 g, Protein 5 g
Cook's Tips: Quick-rising dry yeast can be used instead of active dry yeast. Quick-rising yeast will make the dough rise faster.
Bread flour has higher protein content than all-purpose flour, so it can withstand an electric mixer.
STRAWBERRY GREEK FROZEN YOGURT
INGREDIENTS:
2 cups (500 mL) plain Greek yogurt (full fat)
½ cup (125 mL) blue agave syrup
8 medium strawberries, hulled
DIRECTIONS:
Place the bowl of the Ice Cream Maker into the freezer for at least 8 hours, or overnight.
Finely chop the strawberries with the Food Chopper to measure 1 cup (250 mL).
In a medium mixing bowl, combine the yogurt, syrup, and strawberries.
Remove the Ice Cream Maker bowl from the freezer and attach the assembled clear lid to the bowl.
Set the timer for 20 minutes. Once the paddle starts rotating, pour the mixture into the bowl.
When the Ice Cream Maker stops turning, check the doneness. The frozen yogurt should be a thick, soft-serve consistency. If needed, add more time until the desired consistency is reached. Yogurt is best served immediately.
Yield: 5 servings
Nutrients per serving: U.S. Nutrients per serving (½ cup / 125 mL): Calories 220 , Total Fat 9 g, Saturated Fat 7 g, Cholesterol 15 mg, Sodium 25 mg, Carbohydrate 30 g, Fiber 0 g, Sugars 29 g, Protein 6 g
Cook's Tips: This frozen yogurt freezes harder than homemade ice cream. If you’re storing it for later use, store it in a freezer-safe vessel and let it come to room temperature about 30 minutes before serving. You can also microwave it in short intervals, stirring between each interval, until it’s softened.
HEAVENLY LEMON ANGEL CAKE
INGREDIENTS:
5 drops red food coloring
1 pkg. (16 oz or 430 g) angel food cake mix
3 lemons
2 cups (500 mL) powdered sugar
2 cups (500 mL) thawed frozen fat-free whipped topping
1 pkg. (10 oz) frozen raspberries in syrup, thawed
DIRECTIONS:
Preheat oven to 350°F (180°C). For cake, add food coloring to amount of water specified on package. Prepare cake according to package directions. Pour batter into Rectangular Baker. Bake on center rack 35-40 minutes or until top is golden brown, cracked and center is slightly sunken. (Do not under-bake.) Remove baker from oven; invert onto Stackable Cooling Rack. Without removing baker, let stand until completely cool (about 1 1/2 hours).
Poke holes in cake about 1 1/2 in. (4 cm) deep and 1/2 in. (1 cm) apart with large fork. Zest lemons using Zester/Scorer to measure 1 tbsp (15 mL) zest. Juice lemons using Juicer to measure 1/3 cup (75 mL) juice. In Small Batter Bowl, combine sugar, juice and zest; whisk until smooth. Pour glaze over cake, spreading evenly. Let stand 30 minutes or until glaze is set.
Attach open star tip to Easy Accent® Decorator; fill with whipped topping. Garnish each serving with whipped topping; top with raspberries.
Yield: 15 servings
Nutrients per serving: Calories 220, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 52 g, Protein 3 g, Sodium 300 mg, Fiber 1 g
U.S. Diabetic exchanges per serving: 2 1/2 fruit, 1 starch (3 1/2 carb)
For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill.
Email her at lindathechef@gmail.com.