Lightening Fast Veggie Chilli

The original Pampered Chef recipe tells you to fry off the onion and courgette, and make the whole thing in the large stainless skillet.  This is great, and obviously you can do this.  However, I am generally more lazy than this, so I just throw everything in the stoneware in the oven!

 2 cans (400 g each) chopped tomatoes in natural juice

1 – 2 cloves garlic, pressed with garlic press

½ – 1 teaspoon hot chilli powder

1 large yellow or green courgette (about 200 g)

1 onion (finely chopped with Food Chopper)

1 fresh green chilli, deseeded (I use the garlic press for this too, so that you don’t get chilli juice all over your fingers)

3 tablespoons tomato purée

1 can (420 g) red kidney beans in chilli sauce

3 tablespoons chopped fresh coriander (Food Chopper!!)

Grated Cheddar cheese and soured cream, to serve (optional)

Throw everything into the Deep Covered Baker, Rectangle Baker or large Rockcrok, and bake in the oven at 180C for about 25-30 minutes.  Serve with rice, nachos or tacos, as well as the cheese and soured cream.

Roasted Vegetable Soup

This is a very simple, quick recipe that we love!  It’s so tasty, and you can use up loads of old veg!  The ingredients list is approximate!

1 onion

2 courgettes

2 peppers (red, orange or yellow are best – they are sweeter than the green ones)

2 handfuls of mushrooms

Small butternut squash

8 small tomatoes

1 large potato

Vegetable stock.

Chop veg (except the potato and tomato) into chunks and throw into Rectangle Baker.  Drizzle with a bit of oil if desired and sprinkle on some black pepper.  Roast in oven at 200C for approx. 25-30 minutes, or until soft.  Add the tomatoes 10 minutes before the end.  I tend to do this when I’m doing something else in the oven, as you can roast the veg a day or two before you make the soup.

Chop the potato into small chunks and fry off in a large pan for 5-7 minutes (I used the Rockcrok Dutch Oven).  Add the roast vegetables and stock (1 litre, or adjust depending on how thick you’d like the soup to be) and simmer for 15-20 minutes.

Blend and serve immediately.

Date and seed no-bake cereal bar

In an attempt to get ‘good mum/wife’ brownie points, I made these today for the cyclist hubby and the daughter who never has time for breakfast.  They are from a recipe from the lunchbox doctor, ever so slightly amended.http://www.lunchboxdoctor.com/no-nuts-no-bake-cereal-bar/

100g sunflower seeds

150g pitted dates

100g oats (use gluten free variety)

2 heaped tbsp. solid coconut oil

2 heaped tbsp. molasses or black treacle.

Soak the dates in boiling water.  I put them in the small batter bowl and poured approx. 300ml of boiling water on them.  Leave for approx. 10 minutes, then drain and snip into small pieces with the Kitchen Shears.

Finely chop sunflower seeds with Food Chopper.  Add to the batter bowl.

Place the treacle and the coconut oil in the small microcooker and melt for 30 -45 seconds.  I used treacle instead of molasses because the hubby complains about molasses being a bit bitter.

Pour melted treacle/coconut oil into batter bowl, along with the oats.  Mix well.

Using Large Scoop, scoop the mixture into the Brownie Pan.  It should just about make 12 bars!  Place in fridge for a couple of hours to harden.

Chicken, lemon and herb risotto

This is a recipe created and sent to me by the lovely De – doesn’t it sound delicious?!

5 x Medium Chicken Breasts (700gm pack) – dice to about 1cm square

1 x Medium Red Onion (using the food chopper, chop until fine and not too thick)

250g x Arborio Risotto Rice

1000ml Veg Stock, I use2 x gluten free Kallo stock cubes (using the large measuring jug)

3 x Large cloves of Garlic (crushed in the Garlic Press)

1 x Lemon, juice and finely zested rind (use the lemon squeezer and the zester)

1 x Large Carrot, finely sliced into batons

4/5 x Broccoli florets (broken down into much smaller pieces)

2/3 x tsp of mixed Mediterranean herbs / Pizza herbs (oregano, basil, lemon, bell pepper, rosemary, thyme, salt and black pepper)

1 tsp of olive oil

60/80g Grated Parmesan & fresh herbs added for the last 5/10 minutes, if you want them.

Cook the chicken and herbs for 5/10 minutes in the olive oil within the ROCK CROCK, on the gas or electric – medium heat.  It stays succulent and beautifully moist throughout.

Add the finely chopped Onions once the Chicken is nearly cooked and continue cooking until the chicken is tender and no longer raw.

There will be juices left in the bottom – keep them in the ROCK CROCK

Whilst all the Chicken is cooking boil the kettle and make the Stock in the large MEASURING JUG, chop the vegetables with the FORGED UTILITY KNIFE, crushed the Garlic with the GARLIC PRESS, zest the Lemon and get the juice from it using the LEMON SQUEEZER.

Once the Chicken is ready add the Vegetable Stock and all the other ingredients you’ve prepared, all together into the ROCK CROCK.  Give it a good stir and mix it up.

Place the ROCK CROCK in a Microwave on the highest heat and set it for around 20 minutes (or until all the liquid has nearly gone).

Once you’ve finished with the microwave stage, take it out and mix in the Parmesan Cheese, stirring it thoroughly into the dish and cover with the ROCK CROCK LID for 5/10 minutes –  the smell is divine now and mouth-wateringly so good. You can add fresh herbs at this stage too.

You can add many more ingredients but we like this simple recipe with the flavours of summer in it.

The Pampered Chef ® Hot Pizza Dip

200g full fat soft cheese, softened
1 tsp dried Italian Herbs
115g Mozzarella Cheese, grated
85g Parmesan Cheese, grated
1 jar (300g) Pizza Topping/ Sauce
55g (2oz) Green Pepper, diced, sliced spring onions, or chopped black olives
Toasted Baguette Slices (see below)

1. Preheat oven to 180°C/ fan 165°C/ 350°F/ Gas 4.  In Small Batter Bowl, combine soft cheese and herbs; spread onto bottom of Mini Baker.
2. In Classic Batter bowl, grate mozzarella and parmesan cheese using Microplane Grater then combine.  Sprinkle half of the mozzarella mixture over the soft cheese.  Top with pizza sauce, spreading evenly using Spreader.  Sprinkle remaining mozzarella cheese mixture over the top.  Bake 15-20 minutes or until bubbly.
3. Meanwhile, diced pepper and or spring onions using Forged Cutlery Utility Knife.  Chop black olives using Food Chopper.  Take Dip out of the oven and top with pepper, onions and/ or olives.  Serve with Toasted Baguette Slices (or carrot/cucumber sticks to make it a GF version).

Yield: Serves 20

Per serving: Energy 291kj/ 69 kcal; Protein 4g; Carbohydrate 1g; Fat 6g; Fibre 0g; Sodium 0.1g

Toasted Baguette Slices

1 French Stick, cut into 24, 5mm (¼inch) thick slices
2 Tbsp Olive Oil

1. Cut French Stick using Forged Cutlery Bread Knife.  Place slices onto Rectangle Stone.  Lightly brush bread with olive oil using Chef’s Silicone Basting Brush.
2. Put in oven with the Pizza Dip for 10-12 minutes or until lightly browned.

Per serving: Energy 235kj/ 56 kcal; Protein 2g; Carbohydrate 10g; Fat 1g; Fibre 0.3g; Sodium 0.1g

Yield: Makes 24 slices

Cooks Tip: To heat Hot Pizza dip in the microwave: Microwave, on HIGH 2 minutes, turn, Microwave on HIGH 2-3 mins or until mixture is bubbly and heated through.

Hot Cheesy Veggie Dip

My favourite!!  Perfect with nachos, veg sticks, stirred into pasta, on jacket potatoes, or just with a spoon!

350g/12 oz broccoli florets

1 small onion

1 red pepper, seeded

55 g/2 oz fresh Parmesan cheese, divided

2 cloves garlic

225 g/8 oz cheddar cheese

8 Tablespoons half fat crème fraiche or sour cream

8 Tablespoons reduced-fat mayonnaise

Freshly ground black pepper

Stoneware-Baked Pitta Crisps (see below)

Preheat oven to 190ºC/Gas 5. Chop broccoli, onion and red pepper using Food Chopper; place in Classic Batter Bowl. Grate Parmesan cheese using the Fine Microplane Grater. Add 4 Tbsp Parmesan to vegetable mixture, reserving the rest for the topping. Grate Cheddar cheese with the Coarse microplane Grater and add to the mixture. Crush garlic using Garlic Press, and add with the remaining ingredients. Mix well with Small Mix ‘N Scraper.

Spoon into Square Baker. Bake 25-30 minutes or until heated through. Sprinkle remaining Parmesan cheese over the top and serve with Stoneware-Baked Pitta Crisps.

Serves 16

Stoneware-Baked Pitta Crisps

6 pitta breads

1. Preheat oven to 190ºC/Gas56. Cut each pitta bread into small triangles with Kitchen Shears or Utility Knife. Spread out on Medium Round Stone.

Bake 8-10 minutes or until lightly browned.

Crab Cakes

400g/14oz Potatoes, peeled, chopped

2 garlic cloves

6 spring onions

4 tbsp Extra Light Mayonnaise (optional)

2 tbsp each Coriander, Mint, Lemongrass

1 red chilli, deseeded and finely chopped

¼ tsp grated ginger

400g/14oz canned white crab meat, drained

2 limes

Salsa

1 red chilli, deseeded and finely chopped

4 spring onions

6 tbsp chopped coriander

Juice and zest 1 lime

Heat oven to 190C, 170C Fan, 375F, Gas 5.

Boil Potatoes in lightly salted water until tender, drain and mash until smooth. Use Mix ‘N Masher p29.

Transfer into Large Batter Bowl. Use Classic Scraper. Crush Garlic using Garlic Press into mixture. Chop Spring onions, Herbs, Chilli using Food Chopper. Finely grate Ginger using Microplane Adjustable Fine Grater. Use Measure-All Cup to measure Mayonnaise.

Mix all together using Classic Scraper or Mix ‘N Scraper. Form into 12 balls, place on Round stone, and flatten slightly with hand. This can now be chilled for up to 12 hours or frozen. Defrost thoroughly before cooking.

When ready to cook, spray lightly with Cooking Spray (or Kitchen Spritzer), Bake in oven for 15-20 until lightly browned and piping hot. Remove from oven and serve immediately with Salsa.

If Mayonnaise is omitted they are Syn Free.

Salsa

Chop Chilli, Spring Onions and Coriander using Food Chopper. Place in Small Batter Bowl. Zest Lime using Microplane Adjustable Fine Grater . Mix well. Chill until required. Serve in Small Bowl Caddy. You can also use Manual Food Processor for this.

Curried Chicken Salad

1 lime

8 Tbsp light mayonnaise

8 Tbsp low fat plain yogurt

¾ tsp curry powder

1 garlic clove

½ tsp soy sauce

2 boneless, skinless chicken breasts, cooked and chopped

2 small Granny Smith apples

175g (6 oz) seedless red grapes

1 celery stick

1 spring onion

2 Tbsp dry roasted peanuts

1 head romaine lettuce

1. Finely zest lime using Microplane to measure ½ tsp. Juice lime using Citrus Press to measure 2 teaspoons juice. In Small Batter Bowl, whisk together lime zest, juice, mayonnaise, yogurt, curry powder, garlic pressed with Garlic Press and soy sauce using Stainless Steel Whisk; set aside.

2. Coarsely chop chicken using Utility Knife. Core and slice apples (do not peel) using Apple Wedger. Cut into pieces using Food Chopper. Slice grapes in half, and slice spring onion using Utility Knife. Chop peanuts, and then celery with Food Chopper. Combine in Classic Batter Bowl. Add mayonnaise mixture; mix gently to coat using Small Mix ‘N Scraper.

3. Coarsely chop lettuce. To serve, place lettuce in Simple Additions Large Bowl and top with chicken mixture.

The Pampered Chef ® Mini Herby Pork Burgers Recipe

Not one that we’ve tried, but it has had some very good feedback from others!  I have made these at a show without the breadcrumbs, and they were fine, so they could easily be made gluten free. 30 g fresh white breadcrumbs (about 1 thick sliced day-old crustless white bread) 1 1/2 tablespoons milk 30 g Parmigiano Reggiano cheese 4 spring onions 1 egg, lightly beaten 3 teaspoons dried Italian herb seasoning 2 tablespoons finely chopped fresh flat-leaf parsley 500 g lean pork mince 1 clove garlic 30 g mature Cheddar cheese 4 tablespoons tomato ketchup or tomato relish 12 white snack or mini bread rolls, split 1. Preheat oven to 190°C/fan 170°C/Gas 5. 2. Combine breadcrumbs and milk in Stainless 4-Litre Mixing Bowl; leave to soak. 3. Grate Parmigano Reggiano cheese using Microplane® Adjustable Fine Grater. Thinly slice spring onions using Utility Knife. 4. Add Parmigiano Reggiano, sliced spring onions, egg, dried herb seasoning, chopped parsley, pork mince and garlic pressed with Garlic Press to mixing bowl; mix well using Bamboo Spoon. 5. Using Large Scoop, place one generous scoop of mixture into each well of Brownie Pan. Level mixture using back of Adjustable Measuring Spoon (teaspoon). Bake 15 – 20 minutes or until tops are firm and burgers are fully cooked and no longer pink in the centre. 6. Meanwhile, grate Cheddar using Microplane® Adjustable Coarse Grater. 7. Remove pan to Stackable Cooling Rack. Transfer burgers to roll bases using Mini Nylon Serving Spatula. Top each burger with 1 teaspoon tomato ketchup or tomato relish, grated Cheddar and roll tops. Serve immediately.

Chocolate Chilli con (or non!) carne!

Now, bear with me on this one.  I know it seems odd, but the dark chocolate does add a bit of richness to the sauce, and telling my youngest daughter that it had chocolate in got her to try a food that she normally turns her nose up at!!

1 tablespoon olive oil

1 red chilli, quartered

1 clove garlic, pressed

1 red onion, roughly chopped

15g fresh coriander plus extra leaves to garnish

1 tsp paprika

1 tsp hot chilli powder

1/2 tsp ground cumin

(1 star anise – optional)

500g lean minced beef (or quorn for a vegetarian option)

1 can (400g) chopped tomatoes in tomato juice

150ml hot beef stock

1 can (410g) red kidney beans in water, rinsed and drained

30 – 50g dark chocolate (70% cocoa solids) broken into pieces

To serve: Soured cream and coriander sauce

1. Heat oil in Rockcrok Everyday Pan on a medium heat for 3-5 minutes until hot. Meanwhile, place chilli, garlic, onion and 15g of the coriander in the Manual Food Processor. Cover and process until finely chopped.

2. Add onion mixture, paprika, chilli powder, cumin & star anise, if desired, to Everyday Pan. Cook 1-2 minutes until onions tender, stirring occasionally using Small Slotted Turner. Increase heat to medium-high and cook 3-4 minutes or until browned, stirring occasionally.

3. Add tomatoes, stock and kidney beans to pan, mix well. Bring to the boil, cover, reduce heat and simmer 35-40 minutes or until the meat is fully cooked and tender, stirring occasionally.

4. Stir chocolate (adding quantity to suit personal taste) into chilli until melted and well combined. Remove star anise. Garnish chilli with remaining coriander leaves. Serve with Soured Cream and Coriander Sauce, grated cheddar, crispy tortillas and boiled rice, as desired.

Soured Cream and Coriander Sauce: Mix together 150ml soured cream, 4 tablespoons finely chopped fresh coriander and freshly ground black pepper to season in 500ml Prep Bowl. Serve in Bamboo Small Snack Bowl.