Stovetop Cake

CAKE!!!

1/2 box (any flavor)
1, 1.5, or 2 eggs (1 egg = 5 turns instead of 4 turns) or use 1/2 cup of mashed banana or applesauce
4 turns on Saladmaster machine with the number 1 cone of:
-Zucchini
-Squash
-Carrot
-Purple cabbage
-1/8 onion (too much will cause cake to taste onion-y)


Spray 9" skillet with non-stick spray
Mix all ingredients (omit water and oil on cake instructions)
Set on stove at med-low (more on the low side)
Watch cake. Lift lid and look after 10 minutes of cooking. Wipe away moisture on lid. If cake is a little fluid or glossy, put lid back on and keep heating. Check every 2-4 minutes thereafter. At this point, each minute past, may cause cake to over cook or even burn so keep checking on it and wiping moisture off the lid.

For white/light cakes, you can use yellow zucchini instead of the other ingredients.
The first few times, you make need to practice. I burned my 1st 2 cakes, but just cut the bottoms off and it is as good as new! The burnt flavor will not translate into the cake. You may also use 1/2 an apple on cone 5 to lay on the bottom of your pan. This makes a delicious and healthy "frosting."

This recipe is great to bring to family functions or to potlucks. Just being able to say there is no oil or water added, and in fact, 5 vegetables were used, will make you the talk of the night!

To make the whole cake, just double the eggs and vegetables. Use the 11" skillet or Electric Oil Core skillet.

Holly's Tex-Mex Casserole with Cream of Wheat- 25 minutes

~See my comments at the bottom

1/2 lb ground meat (beef, turkey)
1.5 cups black beans (I used one can drained and thoroughly rinsed)
2 Tbsp. chili powder
1 tsp. garlic
1/2 cup Cream of Wheat (1-minute, 2.5 minute, or 10 minute cook time)-(I used 1 minute)
1 can chopped chilies, undrained
1 can of low sodium diced tomatoes
2 eggs
1 handful of spinach (optional)
3/4 cup cheddar cheese (cone #1)

First mix Cream of wheat with chilies, diced tomatoes and 2 eggs
Brown meat on electric skillet on 350 degrees (drain excess fat)
Add beans (rinsed)
Mix in garlic and chili powder then lay even on the bottom
Spread Cream of Wheat mixture on top
Spread spinach on top
Sprinkle cheese all over
Cover. Wait for click. Set at 150 degree for 20 minutes.


Makes 6 servings.
260 calories, 10g fat, 5g saturated fat.
*If you use extra lean beef (or de-fat it in the 3 qt with culinary basket) and use reduced fat cheese you save 20 calories per serving.


~I think that crushed tomatoes or smaller diced tomatoes would have been better, because the tomatoes took over the taste of the casserole when I ate the larger pieces. I also think that 2 packets of Cream of Wheat would have been better. I also only used one egg when I made it, and that worked out. I tend to use less cheese then what is recommended. I think that halving the cheese would be good. It was a bit salty in my opinion. The spinach was something I added to the original recipe cause it was in my fridge. It was a GREAT addition.

*** MUST TRY*** Lasagna- 25 minutes!

This is a meal I make at  least once a week. It is easy and perfect for those who want a quick meal.

24 oz spaghetti sauce

Noodles- handful (1/2-3/4 cup)

Small eggplant- sliced into 1/4" slices (when slices are quartered, it is easier to eat)

1/2 onion

Zucchini

Squash

Carrot

Spinach (optional)- large handful

Red bell pepper, sliced

Pepper Jack cheese- enough to cover top lightly

Prepare in Electric skillet, large skillet or 5 qt. wok.

Layer 1/2 the sauce on the bottom, all the noodles, eggplant, onion, zucchini and yellow squash, and carrot.

Top with rest of sauce, spinach, cheese and red pepper.

Medium-click-low for 25 minutes!

For electric skillet, set at 350, wait for the click, then set at 175 for 25 minutes. (Sometimes you can get away with 15 minutes if your noodles are easily cooked. The best way to ensure this is to keep noodles in the center of the sauce at the bottom.)

You can keep them on low for longer time if you wish. It won't dry out!!! I love Saladmaster!

I also make personal size batches and use different or omit ingredients. I used the 1 qt. and just use less food.
Its medium-click-low for 15 minutes. Keep noodles in the center of the pan versus touching the edges.

Here is a breakdown of the varieties of oils, their smoke point and suggestions for uses of each.

What are the different types of fat?

Monounsaturated- Most healthy: Liquid at room temperature, may become rancid after long periods of time. Decreases total cholesterol when replacing saturated fats in diet, will lower LDL cholesterol (bad), and has a minimal change in beneficial HDL cholesterol. Sources: canola, olive, and peanut oils, avocados, nuts, peanut butter.

Polyunsaturated- healthy: Soft or liquid at room temperature. Decreases harmful LDL cholesterol, when used in place of saturated fats, may decrease healthy HDL cholesterol, and lowers total cholesterol. Sources: vegetable oils like sunflower, flaxseed, and corn oils.

Saturated- unhealthy: solid at room temperatures, high melting points, increases LDL (bad) cholesterol and total cholesterol. Sources: butter, cream, animal fats, coconut oil, palm oil, cheese, etc.

Trans- very unhealthy: created when unsaturated fats are saturated through the process of hydrogenation. Sources: margarine, shortening, hydrogenated oils found in cookies, crackers and commercial baked goods.

The body doesn't react to all fats in the same way. Research correlates high intake of saturated fat (the kind in meat and dairy) to increased visceral fat, says Patton. On the other hand, monounsaturated fats (the kind in olive oil and avocados) and specific types of polyunsaturated fats (mainly omega-3s, found in walnuts, sunflower seeds, and fatty fish like salmon) have anti-inflammatory effects in the body, and if eaten in proper portions may do your body good. But Patton warns that eating too much fat of any kind increases your calorie intake and could lead to weight gain, so enjoy healthy fats in moderation.

Olive oil
Smoke point: 320 degrees for unrefined, 400 degrees for extra virgin
Best for: Extra virgin olive oil is derived from the olives’ first pressing and has the strongest flavor. It is best enjoyed raw, or in a light sauté. Use milder-tasting, non-virgin olive oils for baking.

Avocado oil
Smoke point: 510 for refined
This rich-tasting oil is packed with monounsaturated fats, and it has many uses, thanks to its ultra-high smoke point. Use to make soups silky, oven-roast a chicken or brush on veggies headed to a hot grill.

Canola oil
Smoke point: 425 for refined
This versatile oil can be used in place of vegetable oil or olive oil, on the stovetop or for baking.

Grapeseed Oil
Smoke point: 420
This polyunsaturated oil boasts a mild flavor that makes it suitable for anything from salad dressings to grill-friendly marinades.

Sesame Oil
Smoke point: 450 for refined
This nutty tasting oil has a high percentage of polyunsaturated fatty acids, as well as Vitamin E, which has been linked to lower cholesterol and diabetes control.

Coconut Oil
Smoke point: 350
Many whole-food fans have incorporated this oil, sold in a jar, into their diets. The oil takes on a solid form below 76 degrees, but turns to oil when heated.
According to Eat Right, a website run by the Academy of Nutrition and Dietetics, the “hype” connecting it to weight loss and Alzheimer’s prevention hasn’t been proven.
Coconut oil is 96 percent saturated fat, which Fran Hadley, registered dietitian, wants her clients to avoid. The American Heart Association recommends limiting saturated fat to less than 7 percent of daily calories. But virgin coconut oil is high in lauric acid, a saturated fat that’s classified as a medium-chain fatty acid, says the Academy. It can raise both bad and good cholesterol levels.
If you plan to use coconut oil, opt for a virgin (unrefined) variety and use it in moderation. Its slightly sweet taste and aroma make it great for baking or tropical-inspired recipes that require medium-range heat.

Saladmaster Basics- tips and hints

Never use high heat. All you need to know is Medium-Click-Low!

When frying: start with a hot piece
When baking: start with a cold piece

Medium-high to fry
Medium-low for dough

For rangetop cooking of meats and poultry, preheat the pan over medium heat. Starting with a cold, dry pan for fruits and vegetables. 

Preheating may take from two to five minutes. To tell when a pan is properly preheated, sprinkle a few drops of water on the surface. When the water drops skitter and dissipate, the pan is preheated and ready for use. 

Warping: Never put cold water or frozen food into a hot pan, or plunge a hot pan into cold water. 

Always make sure that the rim of the lid and the shoulder of the pan remain free of food. This ensure you'll get a vacuum seal.

A tip to activate the Vapo-Valve™ if it is taking too long to signal, is to spin the cover while it is in place to allow the condensation inside the cover to drip to the lip of the pan.

Some vegetables do not release as much moisture, like broccoli, then say zucchini. To cook, start at medium-low (instead of medium) and then wait for the vapo valve to click then turn to low. This temperature modification with help prevent burning.



Sometimes a white film will appear on the inside bottom of your cookware. This is primarily sodium cooked out of foods and calcium deposits that the dishwasher will not remove; use the Saladmaster Surface Master cleaner to remove. Likewise, stubborn stains or stuck-on food can be removed with the use of Saladmaster's Surface Master Cleaner. To purchase additional cleaner, contact your local Authorized Saladmaster Dealer.

The link below is a great resource for more Saladmaster tips and hints.
http://recipes.saladmaster.com/tips-how-to?qt-tips_how_to=3

Whole chicken with veggies in 7qt

Happy Easter!
I decided that as soon as I got my Saladmaster system, that I would make a whole chicken and a whole turkey. Since Easter was a few days away, I decided to make the chicken. Everyone who had made a whole bird in the system gloated about how the meat fell right off the bone, so I decided to join the club.

My recipe costed me:
-whole chicken: $3.45
-Peas: $0.35
-1/3 head of cabbage: $0.60
-3 carrots: $0.30
-1 onion: $0.50

= $5.20!!

I skinned the chicken and cut it into 5 pieces and browned the legs are arms (on medium heat on both sides); however, I don't think that browning it was necessary or even cutting it into 5 parts.

I put salt, pepper, and basil on the top and bottom of the chicken and put about 2-3 cloves of minced garlic inside the bird.

I used the #3 cone for the carrots and cabbage. I chopped the onion in half then into small slices, but I think the #3 cone would have been better. I filled my 5qt double walled bowl with these veggies. You can used potatoes too (I would recommend that).

I put the chicken in first then the veggies on top. Medium-click-low!
I cooked it for about 25 minutes per pound.
It came out BEAUTIFULLY! I could have slurped the meat right off of the bone!
I also cooked 2 cups of quinoa with chicken stock (low sodium) and was planning on making a salad but forgot to make it. I also made a gluten free chocolate cake to experiment with for my dinner shows (I am not gluten sensitive or have Celiac Disease and do not endorse a gluten-free diet if it is not medically recommended).

In summary: Skin whole chicken, season top, bottom, and pieces with your preferred seasonings, preheat 7 qt. till water beads, place bird inside and top with veggies. Medium-click-low! (25 minutes per pound of meat)

I hope this helped you!
Holly Wolfe, RD

Boiling Pasta

3 Qt. (2.8 L) Sauce Pan (with 2.5 Qt. Culinary Basket)	7 Qt. (6.6 L) Roaster (with 6 Qt. Culinary Basket)	10 Qt. (9.5 L) Roaster (with 6 Qt. Culinary Basket)
1 cup (105g) uncooked pasta = 2 cups (280g) cooked pasta (yield: four ½-cup/70g servings or two 1-cup/140g servings)	3 cups (315g) uncooked pasta = 6 cups (840g) cooked pasta (yield: twelve ½-cup/70g servings or six 1-cup/140g servings)	3 cups (315g) uncooked pasta = 6 cups (840g) cooked pasta (yield: twelve ½-cup/70g servings or six 1-cup/140g servings)

Fill the appropriate size pan for the Culinary Basket three-fourths full with water. Do not fill the pan to the top with water. When the Culinary Basket and pasta are added the water level will rise.

Place Culinary Basket inside the pan with water. Place temperature setting on medium-high heat and bring the water to a rolling boil (this means a boil that will not stop when stirring). While stirring, add 1/2 teaspoon (3g) salt to the water to prevent the pasta from sticking together.

Using the guide above, measure the pasta you need according to the size pan and Culinary Basket you are using. Pasta generally doubles in size when cooked.

Slowly add the pasta to the boiling water. Continue stirring as pasta will stick together if it isn't stirred during the crucial first moments of cooking. Start timing when the water returns to a boil. Most pastas cook in 8 - 12 minutes. Check and follow the package directions.

You can regulate the heat so the pasta/water mixture doesn't foam up and over the sides of the pan. Slightly lower the heat and everything should be under control.

Pasta is cooked when the texture is 'al dente' - firm, yet tender, with a tiny core in the middle. There shouldn't be any solid white in the center of the pasta, just shading to more opaque cream color.

When pasta is done, turn off the heat. Place a large stainless steel bowl next to the sauce pan or roaster. Attach the Versa Loc™ Handles to the Culinary Basket. Slowly lift Culinary Basket and shake off excess water. Transfer cooked pasta into the large bowl. The mesh material of the Culinary Basket makes straining simple and fast.

Don't rinse pasta if you're serving a hot dish. Rinsing removes the starch that helps hold the sauce. If you are making a cold salad, rinse pasta so the salad isn't sticky. Use pasta as planned for any recipe.

Tips and Hints:

• Covering the pan when bringing water to a boil lowers the air pressure directly over the water, making it easier to boil. After adding the pasta, leave pan uncovered.
• Never mix pasta types in one pan. They all have different cooking times.
• Watch the cooking process carefully - pasta can overcook very quickly.
• If the pasta is to be used in a casserole, undercook it slightly. Pasta will finish cooking to perfection when the completed casserole is cooked. 

- See more at: http://recipes.saladmaster.com/tip/vapor-cooking-directions-defatting-meat#sthash.bvbEyCzb.dpuf

Defatting Meat

Buying ground beef with a high percentage of fat is usually less expensive per pound, but yields less meat. However, you can save money with the cheaper ground beef if you vapor cook the meat using the Saladmaster Culinary Baskets. The Culinary Baskets are excellent for defatting ground beef, chicken or turkey.

Use the appropriate size pan and Culinary Basket for the amount of meat you are defatting.

Follow these easy steps to remove excess fat when cooking ground beef for your favorite recipes:

3 Qt. (2.8 L) Sauce Pan (with 2.5 Qt. Culinary Basket)	7 Qt. (6.6 L) Roaster (with 6 Qt. Culinary Basket)	10 Qt. (9.5 L) Roaster (with 6 Qt. Culinary Basket)
1 cup (240 mL) water in sauce pan and 1 - 2 pounds (454 - 907 g) ground meat in basket	Not recommended for defatting meats	1 cup (240 mL) in roaster and 4 - 5 pounds (1.8 - 2.3 kg) ground meat in basket

Using the guide above, add the appropriate amount of water to the pan or roaster that you are using. Do not over-fill the pan or roaster with water, as this allows space for fats to drip from meat through the mesh basket material and into the water below.

Place Culinary Basket inside the pan or roaster with water and cover.

Place temperature setting on medium-high heat and bring the water to a rolling boil, approximately 3 - 5 minutes for the 3 Qt. (2.8 L) Sauce Pan and 5 - 7 minutes for the 10 Qt. (9.5 L) Roaster.

Uncover and add raw ground meat into Culinary Basket.

Cover and vapor cook for approximately 3 - 4 minutes; uncover and lightly toss meat with a long spoon to allow vapor to reach the uncooked meat. The mesh steel is very durable, but be careful not to puncture the steel with the utensil.

Cover and cook another 3 - 4 minutes or until meat is brown throughout. For 2 - 3 pounds (907 g - 1.4 kg) of meat, the cooking time may require longer vapor cooking.

When meat has browned, attach handles to Culinary Basket and shake off excess liquid over pan, then pour meat into a large bowl. Use meat with recipe or let cool for 10 minutes and store in the refrigerator for later use.

Cleaning Tip: Place the Culinary Basket upside down in an empty sink. Using the water sprayer, spray water from the outside of Culinary Basket inward with hot water. This will help to remove most meat drippings. Apply a generous amount of liquid dishwashing soap to the Saladmaster cleaning brush and scrub Culinary Basket to remove remaining particles. Wash thoroughly in warm soapy water, rinse and dry, or place Culinary Basket in the dishwasher.

- See more at: http://recipes.saladmaster.com/tip/vapor-cooking-directions-defatting-meat#sthash.bvbEyCzb.dpuf