Category: Smart Multi Cooker

CAPRESE CAPELLINI

Yield: 4

Serving Size: 1 cup

Ingredients

  • ½ lb./225 g capellini pasta, broken in half
  • 1 tsp. kosher salt, divided
  • 2 garlic cloves, peeled
  • ¼ cup loosely packed flat leaf (Italian) parsley
  • 1/4 cup extra virgin olive oil
  • 1/8 tsp. freshly cracked black pepper
  • 1 lb./455 g cherry tomatoes
  • 10 fresh basil leaves, torn
  • 1 lb./455 g fresh mozzarella, torn into bite-sized pieces

Instructions

  1. Add water to the Microwave Smart Multi Cooker maximum fill line for pasta. Stir in capellini pasta and ½ tsp. of the salt. Microwave on high power 7 minutes or until pasta is cooked to desired doneness.
  2. Meanwhile, in the Power Chef® fitted with blade attachment, add garlic, parsley, olive oil, remaining salt and pepper. Cover and pull cord until well minced. Add tomatoes, cover and pull cord until tomatoes are chopped into about ¼″/.635 cm pieces (about 6 pulls).
  3. Drain pasta and return to the Smart Multi Cooker base. Toss with tomato mixture, fresh basil and mozzarella. Serve warm or at room temperature.

*Note the picture has the old Round Pasta Cooker featured in it.. this recipe has been updated to use the Smart Multi Cooker in its place. Thank you.

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

Smart Multi Cooker:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/smart-multi-cooker/

Power Chef:
https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/power-chef/

STEAMED STUFFED ARTICHOKES

Yield: 4

Ingredients

  • ¼ + ⅛ tsp. coarse kosher salt
  • 2 globe artichokes, trimmed, cut in half
  • ½ fresh lemon
  • 2 cups Italian or sour dough bread cubes, crust removed
  • 3 tbsp. extra virgin olive oil
  • 1/4 cup diced black olives
  • 1 garlic clove, crushed

Instructions

  1. Fill water tray to minimum fill line and add salt to the Tupperware® SmartSteamer water tray.
  2. Remove the two bottom rows of leaves from each artichoke half. Scoop choke from the center of artichokes, rub cut edges with lemon. Place artichokes in Tupperware® SmartSteamer casserole tray, cut side up. Stack casserole tray above water tray; place cover on Tupperware® SmartSteamer. Microwave on high power 5 minutes. Remove from microwave, set aside.
  3. In a medium bowl, mix together bread cubes, olive oil, olives, garlic, and 1/8 tsp. coarse kosher salt. Press bread cubes together until moist; divide into 4 equal portions.
  4. Stuff bread into cut side of each artichoke half, gently pressing bread into the cavity and allowing excess to sit on top of artichoke.
  5. Place cover on top of the Tupperware® SmartSteamer and microwave 15 minutes or until artichokes are soft, and bottom leaves are easily removed.

Store, reheat and serve in Vent ’N Serve® Containers.

SOUTHWEST SALMON SALAD

Yield: 1

Ingredients

  • 1 4 oz./115 g skinless salmon fillet
  • 1/8 tsp. coarse kosher salt
  • 1/2 tsp. smoked paprika, divided
  • 1/2 cup frozen yellow corn kernels
  • 1/2 cup canned black beans, drained and rinsed well
  • 2 cups chopped Romaine
  • 4 cherry tomatoes, cut in quarters
  • 1/4 cup sour cream
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. red wine vinegar
  • 1/2 small garlic clove, crushed
  • ¼ cup broken corn chips

Instructions

  1. Add water to the TupperWare® SmartSteamer water tray.
  2. Season both sides of the salmon with salt and ¼ tsp. of the smoked paprika. Place salmon in the bottom casserole tray of the TupperWare® SmartSteamer. Place casserole tray on top of water tray.
  3. In the top steamer tray, place corn and beans in a single, even layer; sprinkle with salt to taste. Place steamer tray on top of casserole tray. Microwave on high power 8 minutes or until salmon is cooked through. Remove from microwave; set aside.
  4. Meanwhile, in a medium bowl, toss together romaine and tomatoes; set aside
  5. In a small bowl, stir together sour cream, olive oil, vinegar, garlic, and remaining smoked paprika. Add salt and pepper to taste.
  6. Transfer corn and beans to salad bowl and toss with romaine and tomatoes. Flake salmon and place on top of salad greens. Top with broken corn chips and drizzle with dressing.

STEAMER SAUSAGE AND SWEET POTATOES

Yield: 4

Ingredients

  • 1/4 tsp. coarse kosher salt
  • 4 mild Italian sausage links, cut in half
  • 2 small ears shucked corn, cut in half
  • 2 sweet potatoes, peeled, diced
  • 3 tbsp. unsalted butter, softened
  • ½ small garlic clove, crushed
  • 1 tbsp. honey

Instructions

  1. Fill water tray to minimum fill line and add salt to the TupperWare® SmartSteamer water tray. Pierce sausage in several places with tines of a fork or sharp knife.
  2. In the base of the TupperWare® SmartSteamer casserole tray, add sausage. Place lid on top of TupperWare® SmartSteamer, microwave on high power 6 minutes. Remove from microwave, add corn and potatoes. Replace lid, microwave on high power 12 minutes more, or until potatoes are tender and sausage is opaque in the middle.
  3. Meanwhile, make the honey butter. In a small bowl, stir together butter, garlic and honey until well combined. Add salt to taste.
  4. Transfer corn, sausage and sweet potatoes to a large bowl. Toss with honey butter until butter has melted. Serve warm.

BABY’S FIRST FOOD

Yield: 28 ice cubes

Ingredients

  • 2½ cups chopped vegetable or fruit (see suggestions below)*
  • 2 cups water

Instructions

  1. Add water to the water tray of the TupperWare® Smart Steamer.
  2. Place large colander on top of water tray; add fruit or vegetable. Cover and microwave on high power 10 minutes.
  3. Remove from microwave, transfer fruit or vegetable to the base of the Power Chef® System fitted with blade attachment. Add ½-cup plus 2 tbsp. of the water from the water tray to the Power Chef® System. Cover and pull cord to puree. Continue to pull cord until desired texture. Add an additional 1 tbsp. of water as needed.
  4. In each cube of the Fresh ’N Pure® Ice Tray, add 1 tbsp. (½ oz./15 g) of the puree. Cover and freeze up to 14 days.

Notes

Suggestions: peeled apples, peeled pears, mango, peeled peaches, broccoli florets, peeled russet potato, peeled sweet potato, peeled carrots

Recommended for ages 9–12 months.

BOMBAY MANGO CHICKEN SALAD

Yield: 8

Ingredients

  • 1/3 cup non-fat plain Greek yogurt
  • 1/3 cup low-fat mayonnaise
  • 1 tbsp. curry powder
  • 3 tbsp. lime juice
  • 1 tbsp. honey
  • 3 cooked chicken breasts (poached or steamed in the Tupperware® SmartSteamer), diced
  • 1 ripe mango, peeled, pitted and chopped
  • 1 cup red seedless grapes, halved
  • 8 oz./225 g can water chestnuts, drained
  • ½ cup salted, roasted cashews
  • salt and pepper

Instructions

  1. In your favorite large bowl whisk together the yogurt, mayonnaise, curry powder, lime juice and honey.
  2. Add the remaining ingredients and gently combine with the dressing.
  3. Serve immediately or refrigerate for up to three days.

2 “HIDDEN” VEGGIE RECIPES YOUR KIDS WILL LOVE

POTATO AND CAULIFLOWER MASH

Ingredients

  • 2 large russet potatoes, peeled
  • ½ head cauliflower
  • ¼ cup 2% milk
  • 2 tbsp. unsalted butter
  • 1 tsp. coarse kosher salt

Instructions

  1. Cut potatoes into large chunks, approximately 2″/5 cm.
  2. Cut ½ head of cauliflower into florets.
  3. Place potatoes and cauliflower into base of Tupperware® SmartSteamer. Pour 1¾-cup water into water tray and place base on top. Cover and microwave for 25 minutes.
  4. After microwaving carefully, place half of potato cauliflower mixture into Power Chef fitted with blade attachment. Cover and pull cord until mashed. Remove to medium bowl and repeat with remaining potato cauliflower mixture.
  5. Add milk, butter and salt to potato mixture and stir to incorporate.

BUTTERNUT SQUASH MAC N CHEESE

Ingredients

  • 1 butternut squash, peeled and seeded
  • 16 oz./455 g elbow pasta
  • 1 tsp. coarse kosher salt
  • 8 oz./225 g shredded cheddar cheese
  • ½ cup 2% milk
  • 4 tbsp. unsalted butter
  • ½ cup breadcrumbs

Instructions

  1. Preheat oven to 350° F/175° C.
  2. Cut butternut squash into large 2″/5 cm pieces. Place into base of Tupperware® SmartSteamer, pour 1¾-cup water into water tray, stack and cover. Microwave on high for 20 minutes.
  3. Place pasta into Microwave Pasta Maker and add 6 cups water and salt. Microwave on high for 10–12 minutes or until pasta is al dente.
  4. In two batches, add steamed butternut squash to Power Chef fitted with blade attachment. Cover and pull cord until processed. Remove to medium bowl.
  5. Stir cheese, milk and butter into warm squash. Stir in pasta once it is cooked. Spread into UltraPro Casserole Pan and top with breadcrumbs.
  6. Bake at 350° F/175° C for 15 minutes to brown breadcrumbs.
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CANTONESE FISH

Yield: 2

Serving Size: 1 fillet

Ingredients

  • 2 green onions, sliced thin
  • 1 tbsp. minced fresh ginger
  • ½ tsp. kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 fresh snapper fillets, skin removed*
  • 2 tbsp. minced shallot
  • 1 tsp. minced fresh ginger
  • ½ tsp. minced fresh garlic
  • ¾ cup orange juice
  • 3 tbsp. maple syrup
  • ¼ tsp. kosher salt
  • ½ tsp. white vinegar
  • 1 tbsp. cornstarch

Instructions

  1. In a small bowl, stir together green onion, ginger, salt and pepper.
  2. In the water tray of the Tupperware® SmartSteamer, add water to the max fill line. Place steamer base inside water tray; place colander on top of steamer base.
  3. Place two fish fillets in colander. Divide green onion mixture evenly between the two fillets, spread across top of each fillet. Cover and microwave on high power 9 minutes. Remove from microwave, remove cover and transfer fish to a serving dish.
  4. Make the sauce. In the 2-cup/500 mL Micro Pitcher, stir together shallot, ginger, garlic, orange juice, maple syrup, salt, vinegar, and cornstarch. Microwave on high power 1 minute 30 seconds. Remove from microwave, stir sauce and pour over fish. Serve warm.

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.