In the base of the Microwave Rice Maker add water, salt and rice; stir to combine. Microwave on high power 5 minutes. Continue to microwave at 50% power 10 minutes more. Remove from microwave, let stand 5 minutes.
2Meanwhile in the base of the PowerChef fitted with blade accessory add onion and garlic. Cover and pull cord until well minced. Add pineapple, cover and pull cord until finely chopped.
In a medium bowl combine rice, pineapple mixture, and cilantro. Serve warm or cold.
In the base of the Smart Multi-Cooker, add elbow macaroni and ¼ tsp. of the salt. Add water to the max fill line for steaming and stir.
Place shielded colander into base. Add chicken and sprinkle with remaining salt, stir to distribute. Place shallow colander on top of shielded colander. Add peppers in an even layer. Cover and microwave on high power 10 minutes or until chicken is cooked through.
Remove cover and set aside. Transfer peppers into shielded colander with chicken. Using the shallow colander, drain pasta. Add pasta to chicken and peppers.
Make the sauce. In the base of the Power Chef™ System fitted with blade attachment, add tomato, chipotle peppers, garlic, cocoa powder, cumin, cinnamon, cloves and salt. Cover and pull cord until well blended and smooth. Transfer sauce to the large Micro Pitcher and microwave 45 seconds on high power. Stir and microwave 45 seconds more. Add sauce to chicken mixture and stir to combine.
1⁄2 jalapeno pepper, seeded 1⁄2 small onion, peeled & halved 4 grape tomatoes 3 large eggs 1/8 tsp. coarse kosher salt 2 tbsp. water 1⁄2 cup pepper jack cheese, shredded
Instructions
Combine jalapeno and onion in base of Chop ’N Prep Chef. Replace cover and pull cord to process until chopped.
Add tomato to Chop ’N Prep Chef base, cover and pull cord until chopped.
In Quick Shake® Container, combine eggs, salt and water, cover and shake vigorously until well combined.
Pour mixture into Microwave Breakfast Maker, add veggies and sprinkle with cheese.
Cover and microwave on high power 2 minutes and 15 seconds. If egg is not thoroughly cooked, add 15 seconds and check for doneness. Let cool slightly before serving.
Note: If desired, serve topped with additional cheese, tomatoes and fresh herbs.
In base of Power Chef® System, fitted with the blade attachment, place all ingredients, cover and pull cord until chunky and coarsely processed.
Divide mixture into four equal portions. Roll the mixture into a ball then press down between hands to make a tight patty.
Place 2 patties at a time in MicroPro® Grill and cover in grill position, so the cover is touching the food.
Microwave on high power 8 minutes, flip and microwave on high power an additional 2 minutes.
Now that your MicroPro Grill is hot, it requires less cooking time for additional patties. Microwave remaining patties for 6 minutes, flip and microwave an additional 2 minutes.
Top with desired toppings and serve.
Crispy Grilled Tofu
Serves 4
Serving Size 1
Prep Time: 10 minutes
Cook time 20 minutes
Total time: 30 minutes
14 oz./415 g extra firm tofu, drained and patted dry
1 cup panko
2 tsp. garlic powder
2 tsp. turmeric
2 tsp. cumin
1 tsp. kosher salt
Cut tofu crosswise to yield 4 patties.
In a medium bowl, combine panko and the remaining ingredients.
Coat each piece of tofu with panko mixture.
Place two pieces of tofu into base of MicroPro® Grill and place cover in grill position.
Microwave on high power 10 minutes. At the end of cooking time, uncover, flip tofu, replace cover in grill position and place back into microwave and cook for additional 5 minutes on high power.
Repeat cooking steps with remaining two pieces of tofu. Serve with favorite dipping sauce.
Crispy Chickpeas
Serves 4
Serving size ¾ cup
Prep Time: 10 minutes
Cook Time: 15 minutes
Total time: 25 minutes
Two 15-oz./425 g can chickpeas, drained
1 tbsp. extra virgin olive oil
2 tsp. paprika
2 tsp. cumin
2 tsp. coriander
1 tsp. pepper
2 tsp. kosher salt
Place chickpeas in medium bowl and add olive oil. Add remaining spices, seal and shake to evenly coat.
Place chickpea mixture into base of MicroPro® Grill and cover in grill position. Make sure the cover is touching the chickpeas.
Microwave on high power 10 minutes.
At the end of cooking time, uncover and stir chickpeas. Replace cover in grill position and return to microwave to cook on high power for an additional 5 minutes.
Smoothie Bowl
Serves: 2
Serving Size: 1 cup
Prep Time: 15 minutes
Cook Time: 5 minutes
Total time: 20 minutes
1 cup mixed berries
1 frozen banana, quartered
¾ cup coconut milk
Toppings of choice (shredded coconut, chia seeds, slivered almonds)
Place mixed berries and banana in base of Power Chef® System, fitted with the blade attachment. Cover and pull cord to puree.
Add milk and continue pulling cord until mixture is smooth.
2 lbs. sweet potatoes, peeled & quartered2 ½ cups water6 cloves ¼ tsp. salt ½ cup pure maple syrup ¾ cup pecans, chopped ½ tsp. cinnamon, optional
Instructions
In base of Pressure Cooker place sweet potatoes, water and cloves. Cover and make sure to lock it in place.
Microwave on full power for 10 minutes. At the end of cooking time, let cool for 5 minutes.
Strain sweet potatoes, remove cloves and return to pressure cooker base. Add salt, maple syrup and toss to coat. Top with pecans and if desired, cinnamon. Serve immediately.
Grate cooled, cooked potatoes in Grate Master™ Shredder using
coarse cone.
Divide potatoes into six muffin cups and cook in oven at 400°
F/205° C for 15 minutes or until browned (spraying with cooking spray will help
brown the top).
Once brown, crack an egg into each and cook for 5–10 minutes
depending on desired doneness.
2 tbsp. fresh Italian (flat leaf) parsley, chopped
½ cup crumbled goat cheese or feta
4 large lettuce leaves, ribs removed
Instructions
In the base of the MicroPro™ Grill, add zucchini, bell pepper,
onion and eggplant. Place cover on vegetables in the grill position. Microwave
six minutes on high power. Remove from microwave; turn lid to casserole
position and drain any liquid. Stir in vinegar until vegetables are well
coated.
Replace lid in the grill position. Microwave on high power an
additional 6 minutes. Remove from microwave, transfer vegetables to a medium
bowl.
Stir in salt, parsley and goat cheese. Divide into four equal
portions, spoon onto lettuce leaves and tightly wrap. Serve warm or at room
temperature.
On the UltraPro Oven Plate arrange fennel and shallots.
In the small 1-cup/250 mL Micro Pitcher add garlic, butter,
rosemary and salt. Microwave on high power 30 seconds or until butter is
melted. Pour butter mixture over fennel and shallots.
Place oven plate in oven. Roast 25 minutes or until fennel is
soft and slightly caramelized. Remove plate from oven, garnish with freshly
shaved Parmesan before serving.
In the base of the 1¾-Qt./1.75 L TupperWave® Stack Cooker
Casserole, stir together leftover potatoes and vegetable stock. Cover and
microwave on high power 3 minutes, or until heated through.
Divide soup between four bowls. Top each bowl of soup with 2 tbsp. of
the sour cream, ¼ cup of the Cheddar; sprinkle with crumbled bacon, and
broccoli florets.
Melody's Tupperware Recipes - melodyhs.my.tupperware.ca 