Category: Supper Time

ARROZ CON SALCHICHAS

Yield: 4

Serving Size: 1 cup

Ingredients

  • 2 cups instant rice
  • 2 4.6-oz./130 g cans Vienna sausages*
  • ¼ cup green olives, roughly chopped**
  • 2 cups water
  • 1 tbsp. sofrito
  • ½ tsp. oregano
  • ¼ tsp. annato
  • 1 tsp. Adobo seasoning with pepper

Instructions

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

Notes

*Cooked chorizo can be used instead of sausages, if desired. **Use 2 tsp. capers instead of green olives, if desired.

Link to the Stack Cooker information:

https://melodystupperwaretuppertalk.wordpress.com/category/stack-cooker/

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.

SAVORY STUFFING BREAD PUDDING

Yield: 8

Serving Size: 1 cup

Ingredients

  • 1 small onion, minced
  • 2 ribs celery, strings removed, minced
  • 3 cloves garlic, minced
  • 1 stick butter, melted
  • 2 loaves Italian or sour dough bread, crust removed
  • 3 eggs, beaten
  • 1 cup chicken stock
  • 1 tsp. celery salt
  • 1 tsp. freshly cracked black pepper
  • 2 tbsp. fresh sage, chopped
  • 2 tbsp. fresh thyme, chopped
  • 2 tbsp. fresh parsley chopped

Instructions

  1. Preheat oven to 400° F/205°C.
  2. Cut bread into ½″/1.25 cm cubes; set aside.
  3. In the bottom of the UltraPro 2-Qt./2 L Casserole Pan, stir together onion, celery, garlic, and 2 tbsp. of the melted butter. Microwave on high power 4 minutes. Remove from microwave.
  4. In a large bowl, mix together vegetables, remaining butter, bread cubes, egg, chicken stock, celery salt, pepper, and herbs until well combined and moist; transfer to the same UltraPro pan.
  5. Microwave on high power 3 minutes. Remove from microwave; place pan in oven. Bake 10 minutes or until golden brown on top. Let stand 5 minutes before serving.

MAHI MAHI

Yield: 4

Serving Size: 1 piece of fish

Ingredients

  • 4 Mahi filets
  • 1½ tsp. salt, divided
  • ¼ tsp. fresh black pepper
  • ½ cup slivered almonds
  • 4 tbsp. unsalted butter
  • ½ lemon, juiced using Zest ’N Press® Gadget.

Instructions

  1. Season fish with salt and pepper, reserving ½ tsp. for sauce.
  2. Place Chef Series II 11″/28 cm Fry Pan over medium heat. Once pan is hot, place fish filets into pan and sear until browned, about two minutes. Flip with Spatula to sear other side and cook through, 2–3 minutes longer.
  3. Meanwhile, place Chef Series II 8″/20 cm Fry Pan over medium heat. Add almonds to pan and toast, about 2–3 minutes or until you can smell them. Stir occasionally to keep from burning.
  4. Once toasted, remove almonds from pan and set aside. Add butter to pan and heat until it begins to brown and smell nutty. Swirl pan while cooking to keep from burning.
  5. Once browned, return almonds to pan and add lemon juice and salt to season. Stir to combine and serve over seared fish.

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.

THYME AND SAGE ROASTED CHICKEN

Yield: 4

Serving Size: 6 oz./175 g

Ingredients

  • 6 tbsp. butter, room temperature
  • 1 tsp. dried thyme
  • 1 tsp. dried sage
  • 1 tbsp. fresh rosemary, minced
  • 2 cloves garlic, minced
  • 1 tsp. coarse kosher salt
  • 1 (2–3 lb./1–1.3 kg) whole chicken

Instructions

  1. Preheat oven to 425° F/218° C. Season chicken with salt and pepper.
  2. In a small bowl, combine butter, thyme, sage, rosemary, garlic, and salt.
  3. Rub 2 tbsp. of butter mixture over chicken skin. Rub remaining butter under the skin and inside the chicken cavity.
  4. Place chicken in UltraPro 6 qt roasting pan, breast side up. Microwave on high power 17 minutes. Remove from microwave, baste chicken with pan drippings; transfer pan to oven. Bake 17 minutes or until golden brown and internal temperature registers 160° F/70° C on an instant read thermometer.
  5. Remove from oven. Let stand 10 minutes before serving.

BASMATI PRIMAVERA

Yield: 4

Serving Size: 3/4 cup

Ingredients

  • 2 cups water
  • 1/2 tsp. coarse kosher salt, divided
  • 3/4 cup rice
  • 1/4 cup carrot, chopped
  • 1/4 cup parsnip, chopped
  • 1/4 cup butternut squash, chopped
  • 4 tbsp. butter
  • 1/4 cup heavy cream
  • 1 small garlic clove, crushed
  • 1 tbsp. fresh thyme, minced

Instructions

  1. In the base of the Microwave Rice Maker add water, salt, rice, carrot, parsnip, and butternut squash; stir to combine. Microwave on high heat 5 minutes. Continue to microwave at 50% power 10 minutes more. Remove from microwave, let stand 5 minutes. Transfer rice and vegetables to a large bowl, fluff with fork.
  2. Meanwhile in the MicroPitcher add butter, cream, garlic, and thyme. Microwave on high power, 30 seconds, or until butter has melted.
  3. Pour butter mixture over rice; toss to coat. Serve warm.

GRILLED CHICKEN CACCIATORE

Yield: 2

Serving Size: 1½ cups

Ingredients

  • 4 boneless, skinless chicken thighs, chopped
  • 1 large green bell pepper, chopped
  • 1 small yellow onion, chopped
  • 3 garlic cloves, peeled, minced
  • ¼ cup tomato paste
  • 1/4 cup crushed tomato
  • 1/4 cup chicken stock
  • 1 tsp. corn starch
  • 1 tsp. dried oregano
  • 1/2 tsp. coarse kosher salt

Instructions

  1. In the base of the MicroPro™ Grill, add chicken, bell pepper, onion, and garlic. Place cover on chicken in the grilling position. Microwave on high power 4 minutes. Remove from microwave, drain liquid, stir to redistribute. Microwave on high power an additional 3 minutes.
  2. Meanwhile, in a medium bowl, stir together tomato paste, crushed tomato, chicken stock, corn starch, oregano, and salt. Pour over chicken. Place cover on chicken in the grilling position. Microwave on high power an additional 3 minutes or until chicken is cooked through.
  3. Remove from microwave. Serve warm over rice or pasta.

POTATOES ANNA

Yield: 4

Ingredients

  • 1½ lbs./680 g russet potatoes, 3–4 large potatoes, peeled and cut in half
  • ½ tsp. coarse kosher salt
  • 3 tbsp. unsalted butter

Instructions

  1. Preheat oven to 450° F/232° C.
  2. Assemble Mandoline with circular knob set to #2. Attach potato halves one at a time to food guard and slide down the Mandoline to slice into discs. Continue until all potatoes are sliced.
  3. In Thatsa® Medium Bowl, toss sliced potatoes with salt.
  4. Place butter in Chef Series II 8″/20 cm Fry Pan over medium heat and cook until melted. Remove from heat.
  5. Lay sliced potatoes into even layers in pan until pan is full of potatoes.
  6. Place in oven and bake uncovered for 25–30 minutes or until potatoes are fork tender.
  7. Allow to rest for 10 minutes and then carefully invert pan onto serving dish to unmold the potatoes.