Category: PowerChef

BANANA PECAN CAKE

Yield: 8

Serving Size: 1 slice

Ingredients

  • 1½ cups pecans
  • 3 ripe bananas
  • ¼ cup heavy cream
  • ¼ tsp. ground cinnamon
  • 2 stick (16 tbsp.) unsalted butter, room temperature
  • 1¼ cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • ¼ cup reduced-fat (2%) milk
  • ¼ tsp. kosher salt
  • ½ tsp. baking soda
  • 1 cup all-purpose flour

Instructions

  1. Grease and flour the Stack Cooker 3-Qt./3 L Casserole with Cone Insert.
  2. In the base of the Power Chef® System fitted with blade attachment, add pecans. Cover and pull cord until roughly chopped. Transfer pecans to medium bowl, set aside.
  3. Add bananas, heavy cream, and cinnamon to Power Chef. Cover and pull cord until bananas are minced and mixture is well blended. Transfer bananas to bowl with pecans; set aside.
  4. Replace Power Chef blade attachment with paddle attachment. Add butter and sugar, cover and pull cord until well blended. Add eggs, vanilla, milk, salt, and baking soda. Cover and pull cord until well blended. Transfer to bowl with bananas; fold in flour.
  5. Transfer mixture to TupperWave® Stack Cooker. Microwave on high power 7 minutes 30 seconds. Remove from microwave. Let stand 2 minutes before slicing.

STRAWBERRY TEQUILA SUNRISE ICE POPS

Yield: 6

Serving Size: 1 cup

Ingredients

  • Zest of 2 limes, divided
  • 1 tsp. kosher salt
  • 5 tbsp. granulated sugar
  • 8 oz./225 g frozen strawberries, thawed (about 12 strawberries)
  • 3 tbsp. water
  • 2 tbsp. tequila, divided
  • 3/4 cup orange juice

Instructions

  1. In a small bowl, mix together half of the lime zest, salt and sugar; set aside.
  2. In the base of the Power Chef® System, add strawberries, 1 tbsp. of the sugar mixture, water and 1 tbsp. of tequila. Cover and pull cord until strawberries are pureed; set aside.
  3. Cover remaining sugar mixture and set aside.
  4. In the 2-cup/500 mL Micro Pitcher, stir together orange juice, remaining tequila and remaining lime zest.
  5. In each of the Lollitups® Freezable Forms, add 2 tbsp. of the orange juice mixture and top with 2 tbsp. of the strawberry mixture. Seal and freeze overnight.
  6. Remove Lollitups from freezer. Remove ice pops, one at a time, from mold and dip one side in the remaining sugar mixture; serve immediately.

PINEAPPLE RICE

Yield: 4

Serving Size: 3/4 cup

Ingredients

  • 2 cups water
  • 1/2 tsp. coarse kosher salt, divided
  • 3/4 cup long-grain rice
  • ¼ piece small red onion, peeled
  • 2 garlic cloves, peeled
  • 1 ½ cups roughly chopped fresh pineapple
  • ¼ cup minced fresh cilantro

Instructions

  1. 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.
  2. 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.
  3. In a medium bowl combine rice, pineapple mixture, and cilantro. Serve warm or cold.

DIY SEASONING BLENDS

Each yield approximately 2 cups.

DIY Cinnamon-Vanilla Seasoning

Forget vanilla extract. This all-natural seasoning tastes scrumptious when sprinkled over sugar cookies right before popping them into the oven.

1¼ cups granulated sugar
¼ cup brown sugar
½ cup ground cinnamon
1 tsp. coarse kosher salt
1 vanilla bean, cut in half lengthwise*

  1. Combine ingredients in Counterscaping Dry Container, insert vanilla bean halves, shake to combine and seal.
  2. Store up to 6 months.

*Or substitute 3 tbsp. vanilla powder.

DIY Cilantro-Mojo Seasoning

Punch up a pork roast or chicken breast with a Cuban-inspired seasoning blend.

Zest of 6 limes
Zest of 2 lemons
2 tbsp. coarse kosher salt
3 tbsp. garlic powder
3 tbsp. onion powder
3 tbsp. dried oregano
¼ cup dried cilantro leaves
2 tbsp. ground thyme
1 tbsp. ground cumin
½ tsp. cayenne pepper
1 tsp. ground black pepper

  1. In the base of the Power Chef® System fitted with the blade attachment, combine zest and salt until well blended. Let stand 10 minutes.
  2. Add garlic powder, onion powder, oregano, cilantro, thyme, cumin, cayenne and black pepper. Pull cord 10 to 12 times to combine.
  3. Transfer mixture to a Counterscaping Dry Container and seal. Store up to 3 months.

DIY Steak & Chop Seasoning

Before reaching for that store-bought dry rub, try this herby, aromatic blend instead.

½ cup black pepper
¾ cup dried minced onion
6 tbsp. garlic powder
3 tbsp. caraway seeds
1 tsp. crushed red pepper flakes
¼ cup coarse kosher salt

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months.

DIY Southwest Chipotle Seasoning

The ideal smoky seasoning blend for fajitas or tacos.

2½ tbsp. smoked paprika
9 tbsp. ground cumin
1 ½ tbsp. garlic powder
2 ½ tbsp. chipotle powder*
2 ½ tbsp. dried cilantro
5 tbsp. onion powder
2½ tbsp. granulated sugar
4 tbsp. coarse kosher salt

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months.

*Or substitute chili powder for chipotle powder.

DIY Italian Herb Seasoning

This Italian blend is just begging to be sprinkled into marinara sauce.

Prep time: 5 minutes

10 tbsp. dried oregano
5 tbsp. dried basil
5 tbsp. dried parsley
7½ tbsp. onion powder
4 tbsp. garlic powder
5 tsp. coarse kosher salt
5 tsp. crushed red pepper

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months.

DIY Chocolate Seasoning

Ditch the salt and butter and season your popcorn with this luscious blend made with cocoa and espresso powder.

1 cup unsweetened cocoa powder, sifted
¾ cup granulated sugar
1/4 cup dark brown sugar
1 tbsp. instant espresso powder (optional)
1/2 tsp. kosher salt (optional)
1 vanilla bean, cut in half lengthwise*

  1. Combine ingredients in Counterscaping Dry Container, insert vanilla bean halves, shake to combine and seal.
  2. Store up to 6 months.

*Or substitute 3 tbsp. vanilla powder.

Curry Blend

Aromatic, a little sweet and a little spicy, great for chicken, vegetables, stir fry and soup.

4 tbsp. ground turmeric
8 tbsp. ground cumin
4 tbsp. onion powder
4 tbsp. ground cinnamon
4 tbsp. ground coriander
2 tsp. ground clove
1 tbsp. ground cardamom
2 tsp. granulated sugar

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months. Shake before using.

BBQ Blend

Deep flavor from the deep South, this BBQ blend goes on just about everything from burgers and chops to even potato salad.

1 cup instant coffee or instant espresso
12 tbsp. brown sugar
3 tbsp. garlic powder
4 tbsp. onion powder
12 tbsp. smoked paprika
3 tsp. kosher salt

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months. Shake before using.

Provencal Blend

Add French countryside flavor fish and meats before or during cooking.

6 tbsp. thyme
4 tbsp. marjoram
3 tbsp. fennel
5 tbsp. tarragon
3 tbsp. basil
3 tbsp. mint
2 tbsp. lavender (optional)

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months. Shake before using.

Ranch Blend

Great on anything from chicken to chips and pretzels to potatoes.

10 tbsp. dried parsley
4 tbsp. garlic powder
4 tbsp. onion powder
4 tbsp. dried dill
6 tbsp. dried chive

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months. Shake before using.

Asian Blend

Eastern flair fit for vegetables, beef, pork and chicken.

12 tbsp. ground ginger
1 tbsp. ground cumin
4 tbsp. coriander
2 tsp. red pepper flakes
8 tbsp. garlic powder
¼ cup toasted sesame seeds

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months. Shake before using.

Onion Soup Mix Blend

Jazz up dips, meats, grains and, oh yeah, soup.

1 cup dried onion
8 tbsp. onion powder
4 tbsp. garlic powder
1 tbsp. kosher salt
2 tsp. ground black pepper
1 tbsp. ground thyme

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months. Shake before using.

Pumpkin Spice Blend

Fall in love with this cozy, aromatic flavor. Sprinkle on popcorn and hot beverages or blend into bread, muffin or cake mixes.

8 tbsp. granulated sugar
1 tsp. kosher salt
8 tbsp. ground ginger
12 tbsp. ground cinnamon
3 tbsp. ground nutmeg
2 tbsp. ground clove
2 tbsp. ground allspice

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months. Shake before using.

DIY Seasoned Salt

Enhance the natural flavor of meats and vegetables.

1 cup kosher salt
2 tbsp. ground black pepper
3 tbsp. ground paprika
3 tbsp. garlic powder
¼ cup onion powder
2 tbsp. ground thyme

  1. Combine ingredients in Counterscaping Dry Container, shake to combine and seal.
  2. Store up to 6 months. Shake before using.

MT – Special hint about your spices at home.. Place a small amount of each spice you own on wax paper(for about an hour).. if the pile spreads over that time.. You guessed it.. BUGS! The Modular Mates and counterscaping dry containers are airtight so no bugs can get in from other products. And if your one product is infested, they will not spread to the rest of your pantry.

CHICKEN POBLANO CASSEROLE

Yield: 4

Prep Time: 15 minutes

Cook Time: 11 minutes

Total Time: 26 minutes

Ingredients

  • For the Chicken:
  • 1 cup elbow macaroni
  • 1½ lb. chicken breast, cut into ½-inch pieces
  • 1¼ kosher salt, divided
  • 2 poblano peppers, seeded, finely diced
  • 1 small red bell pepper, seeded, finely diced
  • For the Sauce
  • 1 cup crushed tomato
  • 1 (7-oz) can chipotle peppers in adobo sauce
  • 6 garlic cloves, peeled
  • 3 tbsp. unsweetened cocoa powder
  • 2 tsp. ground cumin
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • 1 tsp. kosher salt

Instructions

  1. 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.
  2. 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.
  3. Remove cover and set aside. Transfer peppers into shielded colander with chicken. Using the shallow colander, drain pasta. Add pasta to chicken and peppers.
  4. 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.
  5. Serve warm with your favorite fresh garnishes.

5 QUICK SUMMER VEGAN RECIPES WORTH TRYING

Black Bean Burgers

Serves: 4

Serving size: 1 burger

Prep time: 15 minutes

Cook time: 18 minutes

Total time: 33 minutes

15-oz./425 g can black beans, strained

¾ cup plain breadcrumbs

1 red bell pepper

1 tsp. garlic powder

2 tbsp. cilantro, chopped

Juice of 1 lime

Salt and pepper, to taste

  1. In base of Power Chef® System, fitted with the blade attachment, place all ingredients, cover and pull cord until chunky and coarsely processed.
  2. Divide mixture into four equal portions. Roll the mixture into a ball then press down between hands to make a tight patty.
  3. Place 2 patties at a time in MicroPro® Grill and cover in grill position, so the cover is touching the food.
  4. Microwave on high power 8 minutes, flip and microwave on high power an additional 2 minutes.
  5. 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.
  6. 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

  1. Cut tofu crosswise to yield 4 patties.
  2. In a medium bowl, combine panko and the remaining ingredients.
  3. Coat each piece of tofu with panko mixture.
  4. Place two pieces of tofu into base of MicroPro® Grill and place cover in grill position.
  5. 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.
  6. 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

  1. Place chickpeas in medium bowl and add olive oil. Add remaining spices, seal and shake to evenly coat.
  2. Place chickpea mixture into base of MicroPro® Grill and cover in grill position. Make sure the cover is touching the chickpeas.
  3. Microwave on high power 10 minutes.
  4. 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)

  1. Place mixed berries and banana in base of Power Chef® System, fitted with the blade attachment. Cover and pull cord to puree.
  2. Add milk and continue pulling cord until mixture is smooth.
  3. Serve with desired toppings.

PICK YOUR FLAVOR HOMEMADE ICE CREAM

Preparation

Ingredients

  • 1½ cups frozen fruit*
  • 1 cup heavy cream
  • 3 tbsp. powdered sugar
  • 1 tbsp. vanilla extract

Instructions

  1. Place all ingredients in base of Quick Chef® Pro System or the Pro Chef, fitted with blade attachment.
  2. Turn handle approximately 90 seconds. Blades will get easier to turn, then more difficult. Ice cream will be soft-serve consistency and ready to eat.
  3. Store by freezing in Freeze-It™ container. It will freeze to a firmer consistency.

Notes

*For your frozen fruit, we recommend using one of the following: Frozen raspberries, Frozen blueberries, Frozen blackberries or Frozen mixed berries

WE LIKE PUMPKIN A LATTE

Preparation

Yield: 6 cups

Ingredients

  • ¾ cup pumpkin puree
  • 4 cups reduced-fat (2%) milk
  • 3 tbsp. instant coffee
  • ¼ cup granulated sugar
  • 1 cup heavy cream

Instructions

  1. Whisk together pumpkin puree, milk, sugar and instant coffee in Stack Cooker 3-Qt./3 L Casserole. Cover and microwave on high for 5 minutes.
  2. Meanwhile, pour 1 cup heavy cream into base of Power Chef. Cover with Whip Accessory and turn handle until stiff peaks form. Whisk whipped cream into hot milk mixture and ladle warm into cups.

POTATO SALAD DEVILED EGGS

Preparation

Yield: 6

Ingredients

  • 6 hard cooked eggs, peeled
  • ¼ cup mayonnaise
  • 1 tsp. mustard, yellow or Dijon
  • ⅛ tsp. coarse kosher salt
  • ¼ cup finely diced cooked potato
  • 1 garlic clove, crushed
  • 1 tbsp. each minced red bell pepper, radish, chopped parsley

Instructions

  1. Cut hard cooked eggs in half lengthwise and remove yolk. Set whites aside.
  2. In the base of the Power Chef® System fitted with paddle attachment add yolks, mayonnaise, mustard, salt, garlic, vegetables and parsley. Cover and pull cord until mixture is well combined.
  3. Fold in potatoes and spoon mixture into egg white wells. Garnish with additional radish or parsley.

Notes

Hold up to 24 egg halves for mess-free transport in our Egg Tray Inserts.

ROOT VEGETABLE WHITE CHILI

Preparation

Yield: 4

Serving Size: 2 cups

Ingredients

  • 4 medium carrots, peeled
  • 1 large russet potato, peeled
  • 4 medium parsnips, peeled
  • 2 cups cauliflower florets
  • 5 garlic cloves, peeled
  • 3 cups chicken or vegetable stock
  • 1 (4-oz.) can green chilies
  • 1 tbsp. dried oregano
  • 1 tbsp. ground cumin
  • 1 tsp. kosher salt
  • 3 tbsp. instant masa
  • 6 tbsp. salted butter
  • Fresh cilantro, lime wedges, minced jalapeno for garnish

Instructions

  1. Roughly chop carrots and potato, transfer to the base of the PowerChef™ System fitted with blade attachment. Cover and pull cord until finely chopped. Transfer ingredients to the TupperWave® Stack Cooker 3-Qt./3 L Casserole. Repeat steps with parsnips, cauliflower and garlic.
  2. Stir in stock, green chilies, oregano, cumin, salt, masa and butter.
  3. Cover and microwave on high power 22 minutes or until vegetables are tender.
  4. Remove Stack Cooker from microwave, uncover, and stir chili. Serve warm with fresh cilantro, lime wedges and minced jalapeno.