Category: Chop N Prep

BEAN and BASIL SOUP

Yield: 8

Serving Size: 1 cup

Ingredients

  • 4 oz./115 g elbow macaroni
  • ½ tbsp. extra virgin olive oil
  • 5 garlic cloves, peeled and minced
  • 1 cup chopped celery
  • ¼ tsp. red pepper flakes
  • 2 (15 oz./425 g) cans cannellini beans, drained and rinsed
  • 4 cups chicken broth
  • ¼ tsp. coarse kosher salt
  • 2 tbsp. grated Parmesan cheese

Pesto

  • ¾ cup packed basil leaves
  • 3 tbsp. pine nuts, lightly toasted
  • 1 garlic clove, peeled
  • ¼ cup grated Parmesan cheese
  • ¼ cup extra virgin olive oil
  • ½ tsp. coarse kosher salt
  • 1/8 tsp. black pepper

Instructions

  1. Cook pasta in Microwave Pasta Maker 8 minutes, or until al dente.
  2. Heat olive oil in Chef Series 6-Qt./5.6 L pot over medium heat.
  3. Sauté garlic, celery and red pepper flakes until fragrant.
  4. Add beans, pesto, chicken broth, salt and simmer 15 minutes.
  5. Add pasta.
  6. Ladle into warm bowls and sprinkle with grated Parmesan cheese.

Pesto

  1. Place all ingredients into base of the Chop ʼN Prep. Cover and pull cord 4–5 times to process to a coarse paste.
  2. Adjust seasoning with salt and pepper.

For more information on the following, please click the link:

Pasta Maker:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/pasta-maker/

Chop N Prep:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/chop-n-prep/

Chef Series cook ware:

https://melodystupperwaretuppertalk.wordpress.com/category/chef-series-ii/

5 SIMPLE SALAD DRESSINGS

To create any one of these recipes, place all ingredients into Chop N Prep. Cover and pull cord until combined. Set aside. Store any extra dressing in Snack Cup for later use.

Basil Vinaigrette

Makes ½ cup
Calories: 280
Total Fat: 28g

½ cup fresh basil
1 tbsp. honey
2 tbsp. balsamic vinegar
½ cup extra virgin olive oil
¼ tsp. coarse kosher salt
1/8 tsp. black pepper

Cilantro Lime Dressing

Makes ½ cup
Calories: 180
Total Fat: 19g

¼ cup cilantro
2 garlic cloves, peeled
1/3 cup extra virgin olive oil
½ lime, juiced using Zest N Press® Gadget
1 tbsp. Dijon mustard
1tbsp. Southwest Chipotle Seasoning
¼ tsp. coarse kosher salt

Honey Mustard Dressing

Makes ¾ cup
Calories: 130
Total Fat: 10g

½ cup light mayonnaise
2 tbsp. honey
2 tbsp. yellow mustard
2 tbsp. lemon juice
¼ tsp. coarse kosher salt
1/8 tsp. black pepper

Light Ranch Dressing

Makes ¾ cups
Calories: 35
Total Fat: 2.5g

½ cup reduced-fat (2%) milk
½ cup light sour cream
½ cup light mayonnaise
1 tbsp. lemon juice
1 tbsp. chives
1 garlic clove, peeled
¼ tsp. coarse kosher salt
1/8 tsp. black pepper

Sizzlin’ Vinaigrette

Makes 11/8 cup
Calories: 170
Total Fat: 18g

½ tsp. cayenne pepper
¼ cup white wine vinegar
1 tsp. dry mustard
2½ tsp. granulated sugar
1 tsp. garlic powder
10–12 drops hot pepper sauce
1 tsp. coarse kosher salt
¾ cup vegetable oil

For more information on the following, please click the link:

Chop N Prep:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/chop-n-prep/

Zest N Press:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/zest-n-press/

Snack Cups:

https://melodystupperwaretuppertalk.wordpress.com/category/snack-cups/

COUSCOUS

Yield: 6

Serving Size: ½ cup

Ingredients

  • 1 cup couscous
  • 1½ cups water
  • ½ tsp. coarse kosher salt
  • ½ small onion, chopped in Chop N Prep.

Instructions

  1. Combine ingredients in 3-Qt./3 L Casserole.
  2. Stack and microwave on high power 15–20 minutes. Let rest 5 minutes and fluff with fork.

Link to the Chop N Prep information:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/chop-n-prep/

ULTIMATE EGG SALAD

Yield: 2

Serving Size: 3/4 cup

Ingredients

  • 4 large eggs
  • 6 tbsp. water, divided
  • 2 tbsp. mayonnaise
  • 1 tsp. lemon juice
  • 1/4 cup chopped parsley
  • 2 tbsp. fresh chive, minced
  • 2 tbsp. bread and butter pickles, minced
  • ¼ tsp. coarse kosher salt

Instructions

  1. Place Egg Inserts into Microwave Breakfast Maker. Pour 3 tbsp. of the water into each Egg Insert; water fill line should be completely covered.
  2. Crack 2 eggs into each Egg Insert.
  3. Place cover on Microwave Breakfast Maker. Microwave on high power 50 seconds or until yolk is cooked through. Remove eggs from Egg Inserts, pat dry with paper towel.
  4. Finely chop eggs; transfer to bowl. Stir in mayonnaise, lemon, parsley, pickles and salt.
  5. To serve, spoon onto bread or scoop into lettuce cups.

CRANBERRY NUT BRIE

Ingredients

  • ½ small onion, quartered
  • 1 tbsp. unsalted butter
  • ¼ cup apricot preserves
  • ¼ cup orange juice
  • 1/3 cup dried cranberries
  • 1/3 cup mixed nuts, cashews and pistachios
  • 13.2-oz./374 g wheel Brie cheese

Instructions

  1. Add onion to base of Chop ’N Prep™ Chef; replace cover and pull cord 3–4 times to chop.
  2. In 2-cup/500 mL Micro Pitcher, combine butter, onion, preserves and orange juice. Microwave with 1-cup/250 mL Micro Pitcher inverted on top to cover for 2 minutes, stirring halfway through.
  3. Stir cranberries and nuts into warm preserve mixture.
  4. Using knife, remove rind from top of Brie and place on UltraPro Oven Plate. Spread cranberry nut mixture on Brie.
  5. To serve, microwave on high power 45 seconds–1 minute or heat in a 350° F/175° oven 10–12 minutes or until Brie is soft in the center. Serve with crusty bread and assorted crackers.

HERBED GOAT CHEESE SPREAD

Yield: 12

Serving Size: 2 tbsp.

Ingredients

  • 1/4 cup parsley
  • 1 shallot, peeled
  • 1 garlic clove, peeled
  • 4 oz./115 g soft goat cheese
  • 1 cup plain nonfat Greek yogurt
  • just of 1/2 lemon
  • 3/4 tsp. Steak & Chop Seasoning Blend
  • 1 tbsp. extra virgin olive oil

Instructions

  1. Place parsley, shallot and garlic in base of Chop ‘N Prep Chef. Replace cover and pull cord 4-5 times to finely chop.
  2. Place parsley mixture into base of Power Chef® System fitted with paddle whisk attachment and add goat cheese. Replace cover, pull cord 4-5 times to blend.
  3. Adding yogurt, lemon juice, zest and seasoning blend to Power Chef® base. Place funnel in opening and drizzle in olive oil while blending cheese and yogurt.

SAGE WHIPPED CREAM

Yield: 4

Serving Size: 1/4 cup

Ingredients

  • ½ small garlic clove
  • ¼ tsp. dried sage
  • 1/8 tsp. coarse kosher salt
  • 1/8 tsp. black pepper
  • 1/2 cup heavy cream

Instructions

  1. In the base of the Chop ’N Prep™ Chef, add garlic, sage, salt, and pepper. Cover and pull cord until garlic is finely minced; set aside.
  2. In the base of the Power Chef® System, add heavy cream. Place Whip Accessory in position over the base and turn handle until cream is at the soft peak stage.
  3. Remove Whip Accessory and fold in garlic mixture; let stand 5 minutes before serving.

SPINACH, BLUEBERRY and PINEAPPLE SALAD

Serving Size: 8-10 cups

Ingredients

  • 9-oz./255 g bag spinach
  • 1 lime, juiced using Zest ’N Press® Gadget
  • 2–3 tbsp. balsamic glaze
  • 1 shallot, chopped fine using Chop ’N Prep Chef
  • 2 cups fresh pineapple, diced
  • 1 cup fresh blueberries
  • 1 avocado, diced
  • 1 cup pecans
  • ¼ cup crumbled goat cheese

Instructions

  1. In a large bowl, toss spinach with lime juice, balsamic glaze, and shallot. Once leaves are coated, transfer to desired serving dish.
  2. Top with remaining ingredients to serve.

HONEYDEW and BLACKBERRY SALAD

Yield: 5-6 cups

Ingredients

  • 2 lbs./1 kg honeydew
  • 1 lime, zested & juiced using Zest ’N Press® Gadget
  • 6 mint leaves, chopped using Chop ’N Prep Chef
  • 12-oz./350 g container fresh blackberries

Instructions

  1. Peel, deseed, and cut honeydew into bite size pieces.
  2. Toss honeydew with lime juice, zest, and mint leaves.
  3. Gently stir in blackberries just before serving.
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