Surprisingly, March is a big food month. We have St. Patrick’s Day, the first day of spring, Lent, Passover, and multiple sports seasons overlapping as leagues try to resume normal play. That’s a lot of opportunities to eat and Linda Cahill has a few recipes from Pampered Chef to help you make the most of March.
Cooking with kids is a great way to pass along family traditions, reinforce math skills, teach healthy eating habits, and help your kids learn to follow directions. Recipes and photos can be shared with friends and family over social media, and the joy and laughter via FACETIME, ZOOM, GOOGLE, or SKYPE.
Whether she’s demonstrating products for Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping in her parish, entertaining friends, and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?”
SUPER GREEN SMOOTHIE
Prep. 2 min./Cook 1 min./Ready 3 min.
Ingredients:
Blender Version (Makes about 1 1/2 – 2 cups or 275 – 500 ml)
½ cup (125 ml) apple juice
1 cup (250 ml) torn kale leaves
1 Banana, quartered.
½ avocado, cut in half.
½ cup (125 ml) ice
Directions:
Add all the ingredients in the order listed to a blender.
Cover with lid and blend.
Smoothie Cup Version (Makes about 1 ½ cups or 274ml)
½ cup (125 ml) ice
1 cup (250 ml) torn kale leaves
1 Banana, quartered.
½ avocado, cut in half.
½ cup (125 ml) apple juice
Attached the adapter to the base of the Deluxe Cooking Blender. Fill the smoothie cup with the ingredients, in the order listed; do not fill past the max fill line. When the sleeve is on the cup, make sure it's dry and secure.
Screw blade lid clockwise onto the cup to secure. Turn the cup upside down and align the cup notches with the adapter slots; turn counterclockwise and secure.
Turn the wheel to select the SMOOTHIE setting; press the wheel to start.
Garnish as desired and enjoy!
Yield: 1 serving
Nutrients per serving: U.S. nutrients per serving: Calories 320, Total Fat 15 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 50 g, Fiber 10 g, Total Sugars 28 g (includes 0 g added sugars), Protein 4 g.
Cook's Tips: Using frozen fruit will yield a thicker, colder smoothie. When you use frozen fruit, add at least double the amount of liquid and omit the ice.
GREEN MONSTER MUFFINS
Prep 5 min./Cook 25 min./Ready in 30 min
INGREDIENTS:
Muffins
2 cups (500 mL) old-fashioned oats (see cook's tip)
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground cinnamon
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
8 scoops Enrichables™ Kale & Fiber
⅓ cup (75 mL) applesauce
⅓ cup (75 mL) maple syrup
2 extra-ripe large bananas
2 eggs
¼ cup (60 mL) canola oil
1 tsp. (5 mL) vanilla extract
Oil for spritzing
Topping
2 tbsp. (30 mL) brown sugar
1 tsp. (5 mL) ground cinnamon
DIRECTIONS:
Preheat the oven to 350°F (180°C). Add the oats to the Deluxe Cooking Blender. Replace and lock the lid. Press the wheel to select the PULSE setting and blend on setting 6 until the oats have the texture of flour, about 10 seconds.
Add the remaining ingredients to the blender in the order they’re listed. Replace and lock the lid. Press the wheel to start the CUSTOM BLEND setting and blend on speed 3 for 30–45 seconds, pausing and scraping down the sides of the blender with a spatula halfway through blending.
Spray the wells of the Muffin Pan with oil using the Kitchen Spritzer. Pour the batter evenly into the wells of the pan.
For the topping, combine the brown sugar and cinnamon in a small bowl. Sprinkle the topping evenly over the muffins.
Bake for 20–22 minutes, or until the Cake Tester & Releaser comes out clean when inserted in the centers.
Let the muffins stand for 5 minutes before removing them from the pan.
Yield: 12 servings
Nutrients per serving: U.S. nutrients per serving: Calories 160, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 30 mg, Sodium 250 mg, Carbohydrate 25 g, Fiber 2 g, Sugars 11 g, Added Sugars 8 g, Protein 3 g.
Cook's Tips: You can replace the 2 cups (500 mL) of oats with 1¾ cups (425 mL) of oat flour.
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 for 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 a 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 the remaining crust to fill the 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 for 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.
GRILLED VEGGIE FLATBREAD
Prep 5 min./Cook 20 min./Ready in 25 min.
INGREDIENTS
1 yellow squash
4 asparagus spears, trimmed.
Oil for spritzing
¼ tsp. (1 mL) salt, plus more to taste.
3 tbsp. (45 mL) pesto
Salt & black pepper
½ recipe 5-Minute Dough
¼ cup (50 mL) grape tomatoes
¼ cup (50 mL) grated Parmesan cheese
DIRECTIONS
Preheat the Indoor/Outdoor Portable Grill to medium heat. Cut the top and bottom off the squash and cut in half crosswise. Slice the squash into planks using the Quick Slice.
Spray the squash and asparagus with oil using the Kitchen Spritzer and season with salt.
Grill the squash and asparagus for 5–6 minutes, turning halfway through.
Move vegetables from the grill and place them in a medium mixing bowl. Add the pesto to the grilled vegetables and roughly chop the mixture using the Salad Chopper. Season to taste with salt and pepper.
While the vegetables are grilling, roll out the 5-Minute Dough to an 8” (20-cm) round. Spray the Rockcrock® Small Grill Stone with oil and place the dough on the stone, rolling out the dough to the edges.
Increase the heat to medium-high, place the stone on the grill, and cook, covered, for 10 minutes.
Flip the dough over and top with the grilled vegetables, tomatoes, and Parmesan cheese. Cover and cook for an additional 3–5 minutes, or until the bottom of the dough is browned and the cheese is melted.
Yield: 4 servings
Nutrients per serving: U.S. Nutrients per Serving: Calories 190, Total Fat 7 g, Saturated Fat 1.5, Cholesterol 5 mg, Sodium 770 mg, Carbohydrate 23 g, Fiber 2 g, Sugars 3, Protein 9 g
Cook's Tips: This recipe is great for any number of summer vegetables. Try it with zucchini, eggplant, or red bell peppers.
MINI PANINIS
INGREDIENTS:
Combinations:
Reuben
Turkey & Brie
Caprese
Spread:
¼ cup (60 mL) light mayonnaise
1 tbsp (15 mL) ketchup
dill pickle,
finely chopped
¼ cup (60 mL) light mayonnaise
garlic clove pressed.
green onion,
finely chopped
¼ cup (60 mL) light mayonnaise
garlic clove pressed.
fresh basil,
finely chopped
Cheese:
6 oz (175 mL) Swiss (24 slices)
6 oz (175 mL) brie (24 slices) sliced crosswise
6 oz (175 mL) mozzarella
(24 slices)
Meat:
6 oz (175 mL) corned beef
thinly sliced
6 oz (175 mL) deli turkey
thinly sliced
no meats!
Toppings:
sauerkraut
1 cup (250 mL)
small red apple
12 slices
2 small plum tomatoes cut into 12 slices
DIRECTIONS:
Preheat Grill Pan and Grill Press over medium heat 3 minutes. Butter each panini top, arrange in pan, buttered side down. Brush with remaining butter; top with the press. Cook 2–3 minutes or until grill marks appear and bread is golden brown. Remove press and carefully turn panini with Mini Nylon Serving Spatula. Top with the press; cook an additional 2–3 minutes.
Yield: 12 servings of 1 panini
CAULIFLOWER POTATO SOUP
Prep 5 min./Cook 25 min./Ready in 30 min.
INGREDIENTS:
1½ lbs. (700 g) russet potatoes, peeled (about 3 medium)
½ cup (125 mL) vegetable broth
4 oz. (125 g) sharp cheddar cheese (1 cup/250 mL grated), plus more for topping
2 cups (500 mL) cauliflower florets (6 oz./175 g)
3 cups (750 mL) milk
2 tbsp (30 mL) butter
1 tbsp (15 mL) Three Onion Rub
½ cup (125 mL) sour cream
Optional: Bacon bits, chopped green onions
DIRECTIONS:
Cut potatoes in half lengthwise. Add potatoes and broth to the Rockcrok® Dutch Oven. Microwave covered for 11 minutes.
Meanwhile, coarsely grate the cheese.
Rotate the potatoes and add the cauliflower. Microwave, covered, 7–9 minutes or until potatoes are tender when pierced with a fork.
Coarsely mash the potato and cauliflower mixture. Add the milk, butter, and Three Onion Rub. Microwave, covered, until hot, about 4–5 minutes.
Place the sour cream in a small bowl. To temper, add 1 tbsp (15 mL) of hot soup at a time, whisking between each addition until the mixture is warm. Then add the sour cream mixture into the soup. Stir in the cheese and gently whisk until it fully melts.
Top with additional cheese, bacon, and green onions if you like.
Yield: 6 servings
Nutrients per serving: U.S. nutrients per serving: Calories 310, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 55 mg, Sodium 400 mg, Carbohydrate 27 g, Fiber 2 g, Total Sugars 8 g (includes 0 g added sugars), Protein 12 g.
Cook's Tips: When cold dairy is mixed into a hot sauce, it can curdle. That’s why tempering is your friend; it gradually brings your hot soup and cold sour cream to a similar temperature before combining them completely.
CHICKEN & KALE BRAID
Prep 5 min./Cook 25 min./Ready in 30 min.
INGREDIENTS:
4 oz. (125 g) cream cheese, room temperature
2 cups (500 mL) cooked chicken, shredded or chopped.
2 cups (500 mL) kale, chopped.
4 oz. (125 g) Parmesan cheese, coarsely grated (1 cup/250 mL)
½ cup (125 mL) jarred roasted red peppers, drained, and chopped.
2 tsp. (10 mL) Garlic & Herb Rub
¼ tsp. (1 mL) salt
2 pkgs. (8 oz./250 g each) crescent rolls (see cook’s tip)
1 egg
1 tsp. (5 mL) white sesame seeds
DIRECTIONS:
Preheat the oven to 375°F (190°C).
Break up the cream cheese in a large bowl with a spatula. Add the chicken, kale, Parmesan, red peppers, rub, and salt. Mix until combined.
Cover the bottom of the Stone Bar Pan with the dough and press to seal. Add the filling evenly over the middle of the dough, leaving 1" (2.5 cm) from the short sides of the dough and 3" (7.5 cm) from the long sides bare.
Cut strips on each long side, about 1" (2.5 cm) apart using kitchen shears. To braid, lift two opposite strips of dough up, twist once, then pinch both strips together and continue until you form a braid, making sure not to make the braid too tight. Fold and tuck the ends up to seal.
Whisk the egg and brush over the dough. Sprinkle with the sesame seeds. Bake until deep golden brown, about 22–25 minutes.
Yield: 8 servings
Nutrients per serving: U.S. nutrients per serving: Calories 380, Total Fat 22 g, Saturated Fat 8 g, Cholesterol 75 mg, Sodium 910 mg, Carbohydrate 24 g, Fiber 0 g, Total Sugars 5 g (includes 0 g added sugars), Protein 21 g.
Cook's Tips: Keep those crescent rolls in the fridge until you’re ready to start cooking. If the dough warms up, it’ll get sticky and hard to handle. No fun.
BRUSSELS SPROUTS BITES WITH BACON JAM
INGREDIENTS:
2 slices of uncooked bacon cut into small pieces.
2 green onions thinly sliced.
2 garlic cloves
1/2 tbsp. (7 mL) fresh thyme leaves, chopped.
1 lb. (450 g) Brussels sprouts, trimmed and cut in half lengthwise
1/3 cup (75 mL) apricot preserves
1 tbsp. (15 mL) sherry vinegar
DIRECTIONS:
Cook the bacon in 12” (30-cm) Executive Skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Drain grease from skillet, reserving 1½ tbsp (22 mL) of the bacon drippings.
Add 1 tbsp (15 mL) dripping back to skillet. Add onions, garlic pressed with Garlic Press, and thyme. Cook over medium-low, 2-3 minutes, or until onions are tender. Remove mixture from skillet.
Crumble bacon into a small mixing bowl. Add onion mixture, preserves and vinegar; mix well.
Heat remaining drippings in the skillet. Add Brussels sprouts. Cook, covered, over medium-low heat for 8-9 minutes, or until crisp-tender, turning halfway through cook time.
Arrange Brussels sprouts cut side up on Slate Serving Board or Ash Wood Serving Board with the Ash Wood Serving Set. Top with bacon jam.
Yield: 10 servings of 3 pieces
Nutrients per serving: Calories 90, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 11 g, Fiber 2 g, Sugars 6 g, Protein 2 g.
Cook's Tips: This bacon jam is so versatile. You can try it with crackers or even oven-baked brie.
SHAMROCK COOKIES
INGREDIENTS
Basic Cookie Dough
1 stick (125 mL) butter softened and cut into small pieces.
1/4 cup (50 mL) packed brown sugar.
1 egg yolk
1 tsp. (5 mL) vanilla extract
1/4 tsp. (1 mL) salt
1 cup (250 mL) flour
Green food coloring
Green sugar crystals
white chocolate
DIRECTIONS:
Preheat oven to 350°F (180°F). Line Cookie Sheet with Reversible Silicone Baking Mat with the small circles facing up.
Process butter and brown sugar in a Manual Food Processor until creamy. Add egg yolk, vanilla, and green food coloring. Process until combined.
Add salt and flour. Process until soft dough forms.
Use the ½ tbsp Measuring Spoon to make small dough balls and arrange in a shamrock shape. Make a small stem out of the dough and arrange it as shown.
Lightly press into the center of the dough balls to flatten. Sprinkle with green sugar. Bake for 9–11 minutes (or until edges begin to brown).
Remove Cookie Sheet from oven to Stackable Cooling Rack.
Fill the centers with melted white chocolate and top with more green sugar.
APPLE CRUMBLE
INGREDIENTS:
2 medium Granny Smith apples
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted.
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup chopped walnuts.
3 tablespoons quick or old-fashioned oats
DIRECTIONS:
Preheat oven to 375°F. Peel, core, and slice apples using Apple Peeler/Corer/Slicer; cut apples in half and place in Classic Batter Bowl. Add sugar and cinnamon; toss to coat. Place apple mixture in Small Oval Baker.
Place butter in Small Batter Bowl; microwave, uncovered, on HIGH 30-40 seconds or until melted. Add flour, brown sugar, walnuts, and oats; mix well. Sprinkle mixture evenly over apples. Bake 30-35 minutes or until apples are tender and topping is golden brown.
Yield: 4 servings
Nutrients per serving: Calories 250, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 40 g, Protein 4 g, Sodium 65 mg, Fiber 3 g
Cook's Tips: The recipe can be prepared in a toaster oven. Preheat toaster oven to 375°F; proceed as recipe directs.
For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill Email her at lindathechef@gmail.com.