Category: Smart Multi Cooker

SCALLOPS WITH LEMON VINAIGRETTE

Preparation

Yield: 4

Serving Size: 4

Ingredients

  • 1 lb./455 g medium sea scallops
  • ¼ tsp. coarse kosher salt
  • ¼ tsp. black pepper
  • 1 lb./455 g fresh asparagus
  • 1 lemon, zested and juiced using Zest ’N Press® Gadget
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. fresh dill, chopped
  • 1 tbsp. fresh chives, chopped

Instructions

  1. Place scallops in the Colander Tray of the Smart Steamer and sprinkle with half the salt and pepper.
  2. Place asparagus in the Steamer Base. Fill the Water Tray with 1¾ cups/400 mL water. Place Colander Tray on top of Steamer Base, Steamer Base on top of Water Tray and cover. Microwave on high power for 8 minutes.
  3. Meanwhile, in a small bowl, whisk the remaining ingredients together.
  4. Serve scallops and asparagus drizzled with Vinaigrette. Serve with white or brown rice.

QUINOA AND PORK TENDERLOIN SALAD

Preparation

Yield: 4

Ingredients

  • 2 lb./1kg pork tenderloin
  • 5.6-oz./160 g package plain, uncooked quinoa
  • ½ cup sliced, marinated artichoke hearts
  • ¼ cup sliced olives
  • ½ bunch fresh baby spinach
  • 1 cup cherry tomatoes, cut in half
  • 2 tbsp. flat-leaf parsley, finely chopped
  • ¼ cup balsamic vinegar
  • 1½ tbsp. extra virgin olive oil
  • 4 garlic cloves, minced
  • salt and pepper

Instructions

  1. Place water in water tray of Tupperware® Smart Steamer. Place pork tenderloin in steamer base. Cover and microwave on high power 17 minutes, or until the pork tenderloin reaches an internal temperature of 165˚ F/74˚ C. Let rest 5 minutes, then slice thinly.
  2. Prepare quinoa in the Tupperware® Microwave Rice Maker according to the directions in the product insert (1 cup/235 mL quinoa, 2 cups/475 mL water. Microwave on high power for 5 min and let stand 15 minutes). Allow to cool and fluff with a serving spoon. Add artichoke hearts, olives, spinach, cherry tomatoes and parsley.
  3. In a small bowl, whisk together balsamic vinegar, olive oil and garlic until well blended; season with salt and pepper to taste and pour over salad. Stir to combine.

GREEN CHILI CHICKEN SLIDERS

Preparation

Yield: 6

Ingredients

  • 1 lb./455 g ground chicken
  • 1 (4.5 oz./125 g) can green chilies, drained well
  • 1/4 cup loosely packed cilantro, chopped
  • 1 small garlic clove, crushed
  • 1/4 tsp. salt
  • 1/4 cup sour cream
  • 3 tbsp. minced chive or green onion
  • 1/2 tsp. fresh lime juice

Instructions

  1. Add water to the Tupperware® SmartSteamer water tray.
  2. In a large bowl, mix together chicken, chilies, cilantro, garlic, and salt until well combined. Divide mixture evenly into 6 mini patties.
  3. Arrange 3 patties in a single layer in the casserole tray of the Tupperware® SmartSteamer. Place casserole tray on top of the water tray. Arrange 3 remaining patties in a single layer in the steamer tray; place steamer tray on top of casserole tray.
  4. Cover and microwave 10 minutes or until the patties register 165° F/75° C on an instant read thermometer inserted into the center of a patty. Remove from microwave.
  5. Meanwhile, in a small bowl, stir together sour cream, chive, and lime juice. Season with salt and pepper to taste.
  6. Serve with sour cream mixture and slider buns.

COCONUT GREEN CURRY MUSSELS

Preparation

Yield: 5 mussels

Serving Size: 4

Ingredients

  • 2 garlic cloves, peeled
  • 1 tbsp. fresh ginger
  • 1 jalapeño pepper, seeded
  • 1 tbsp. green curry paste
  • 1 lime, zested and juiced using Zest ‘N Press® Gadget
  • 13.5 oz./400 mL can light coconut milk
  • 1 lb./455 g fresh mussels, scrubbed and rinsed
  • 1 green onion, sliced, green part only

Instructions

  1. Place garlic, ginger and jalapeño in base of Chop ’N Prep Chef. Cover and pull cord 4–5 times to process until finely chopped.
  2. Add mixture to the Water Tray of the Smart Steamer, along with the curry paste, lime zest and juice and coconut milk. Place the mussels in the Steamer Base, place over Water Tray, cover and microwave on high power for 6 minutes.
  3. Divide the mussels, placing into individual bowls, stir the sauce in the Water Tray and pour ¼ cup over the mussels in each bowl. Garnish with sliced green onions.