Spring Rolls with Peanut Dipping Sauce

Take from: http://sallysbakingaddiction.com/2015/04/07/homemade-fresh-summer-rolls-with-easy-peanut-dipping-sauce/  website

Homemade Fresh Summer Rolls with Easy Peanut Dipping Sauce are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer. Here's exactly how I make them. Serves 2-6 depending if it's a meal, appetizer, or how hungry you are.

Ingredients:

EASY PEANUT DIPPING SAUCE
1/4 cup creamy peanut butter
1 Tablespoon hoisin sauce2
2 teaspoons soy sauce
1 clove garlic, mashed (or about 1 teaspoon minced)
1 teaspoon Sriracha sauce or a chile garlic sauce, optional for spice
1-2 Tablespoons warm water, or more as needed
optional garnish: crushed peanuts, sprinkle of crushed red pepper

SUMMER ROLLS
10 spring roll rice paper wrappers
1 large carrot, peeled and julienned
1 large cucumber, julienned (you can peel, but I don't)
1/2 of a large red pepper, julienned
1/3 cup chopped purple cabbage
1 ounce cooked rice noodles/rice vermicelli (optional)
1 avocado, sliced
handful fresh cilantro (and/or mint, basil)
5 large green lettuce leaves (romaine, butter, etc), torn in half
20 medium cooked shrimp, peeled and sliced in half length-wise
sesame seeds for garnish (optional)

Directions:

First, read through the post above to learn some tips/tricks for making these summer rolls. Also, make sure every single ingredient in the summer rolls is prepared/chopped/cooked before you assembling.
Prepare the dipping sauce: You can whisk everything together in a bowl or use a food processor. I always whisk them because it saves me from cleaning the food processor. Add everything to a medium bowl (except water and optional garnish) and whisk until smooth. Add 1-2 Tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl/ramekin and top with garnish. Set aside.
Prepare the rice paper wrappers: Pour warm water into a large bowl or 9-inch square or round baking pan. The baking pan is what I always use. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests). Usually it's around that time. You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board. Sometimes I use a large wood cutting board, but the wrappers stick to it a little more. Pat the wrapper slightly dry.
Fill the rolls: Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage on top of the bottom 1/3 of the rice paper as explained and pictured in the post. Then, a small amount of noodles (if using), a slice or two of avocado and a bit of cilantro. Lay 1/2 of a lettuce leaf on top and 4 slices of shrimp on top-- as pictured above. Remember, do not overstuff the roll. Start small then add more, as needed, as you roll each one.
Roll them: Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. It's basically like you're rolling a burrito! Remember, you want a very tight roll. You can fold in the sides of the rice paper roll if you wish, but sometimes I don't.
After rolling each, place on a serving plate. Cut in half, sprinkle with sesame seeds, and serve with peanut sauce. This amount is enough for Kevin and I and there are always a couple leftover for lunch the next day.
Make ahead tip/storing: Wrap rolls individually in plastic wrap (suggested to prevent sticking and then tearing) and layer in a tupperware between sheets of parchment or wax paper. Store up to 2-3 days. In terms of taste, the rolls are best served fresh the day they are made. Cover sauce tightly and store in the refrigerator for a couple days.


Hoisin sauce is found in the Asian section of grocery stores. It's everywhere. It's a pungent sauce typically used in Asian cuisine as a glaze for meats, in stir fries, or as dipping sauce. It's where most of the peanut sauce's flavor comes from. I do not suggest leaving it out. This stuff is delicious!
As I mention a few times in the post, these ingredients can be played around with based on what you like/dietary needs. The obvious necessary ingredients are the rice papers and crunchy veggies.

Penne or Rotini with Kale, Tomatoes, Bell Peppers and Olives

Makes: 4 servings
Utensil: Saladmaster Machine (cone #3)
5 Qt./4.7 L Roaster with Cover
5 Qt./4.7 L Gourmet Wok with Cover

Ingredients:

• 1 onion, processed, use Cone #3
• 5 cups kale, chopped (or more)
• I can of stewed tomatoes, undrained
• 29 ounces chopped fire-roasted red bell pepper, undrained
• 1⁄2 cup Kalamata olives, pitted and sliced
• 1 tablespoon fresh parsley, chopped
• 8 ounces uncooked whole-wheat penne pasta
• 1⁄4 cup Parmesan cheese or nutritional yeast (feta crumble would be amazing as well)
• Optional: to make it heartier, add a can of white beans. You can always add other things like a chili pepper  or jalapenos (cooked), cooked cactus pieces or red onion (uncooked). 

Directions:

1. Preheat wok over medium heat. When several drops of water sprinkled on pan skitter and dissipate, add onions. Sauté for approximately 3 minutes.
2. Add kale, bell peppers and tomatoes. Cover and cook. When Vapo-Valve™ clicks, reduce heat to low and cook for 15 minutes.
3. Add olives and parsley. Cook for an additional 5 minutes.
4. Meanwhile, in roaster, cook pasta according to package directions. Drain and transfer to a serving bowl.
5. Add kale mixture and toss gently. Serve immediately.
6. Sprinkle nutritional yeast or Parmesan substitute over top, if using.

Cream of Celery Casserole

Utensils: Electric skillet for Saladmaster users; frying pan and casserole dish for regular cookware users.

Ingredients:

• 1 can of cream of celery*
• 2-3 onions diced
• 1/2-3/4 stalk of celery
• 3/4 cup frozen corn
• 1 can of black eyed peas
• 1/2 pound pound turkey
• Whole wheat noodles (precooked** when using the oven method; raw using Saladamaster)
• 1 tablespoon basil
• 1 tablespoon oregano
• 1/2 tablespoon garlic powder

Directions:

1. Cook ground turkey with onions and celery until celery is well done.
2. Place half the mixture in the bottom of the pan (reserve half  for top layer). Then layer corn and black eyed peas.
3. Place enough noodles (**dry for Saladmaster users/cooked for oven users) to cover the pan. Then layer 2nd half of ground turkey mixture.
4. Cover with cream of celery soup (pre-mixed with 1 can of water). *For Saladmaster users, add at least one more can of water to help cook the noodles.

Chicken Adobo (Taken from the Saladmaster website)

Makes:  8 servings
Utensils:

• Saladmaster Machine
• 5 Qt./4.7 L Roaster with Cover
• large mixing bowl

Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Adobo is a very popular method of preparing meat, chicken and fish in Filipino cuisine. The adobo-style of preparation was used as a way of preserving meats before refrigerators. There are now many variations to this dish, but the main ingredients include soy sauce and vinegar.

Ingredients

• 4 pounds chicken thighs, bone-in or whole chicken cut into pieces
• 3⁄4 cup natural soy sauce or tamari
• 1 small onion, strung, use Cone #2
• 4 cloves garlic, peeled and crushed
• 1⁄2 cup Filipino palm vinegar
• 1⁄4 cup water
• 2 bay leaves
• 1 teaspoon black pepper, ground

Directions

Trim excess fat from chicken. Place chicken in a bowl, pour ¼ cup of soy sauce over chicken and toss to combine. Marinate for 30 minutes.
Preheat roaster over medium heat. When several drops of water sprinkled in roaster skitter and dissipate, remove chicken from soy sauce, shake off excess sauce and place skin side down in roaster. Cook for 3 - 4 minutes on each side until golden brown. Cook chicken in 2 batches; do not overcrowd roaster. Remove chicken when it is browned and set aside.
Add onions and garlic to roaster and sauté for several minutes, until softened.
Add remaining soy sauce, vinegar, water, bay leaves and ground pepper. Stir to combine.
Add browned chicken. Stir to combine and cover.
When Vapo-Valve™ clicks, reduce heat to low. Cook chicken for 35 - 40 minutes or until internal temperature when tested with a thermometer reaches 165°F/74°C.
Remove cover and turn heat to medium. Cook for an additional 10 minutes until liquid reduces.
Serve chicken with adobo sauce.
Tips

Chicken adobo is traditionally served with white rice.
Substitute palm vinegar for cider vinegar, white vinegar or coconut vinegar.

- See more at: http://recipes.saladmaster.com/recipe/chicken-adobo#sthash.iAzmayPg.dpuf

Eggplant Pizza

 Ingredients:

 

• Eggplant
   
• Favorite tomato sauce
   
• Cheese
   
• Pepperoni
   

Instructions:

1. Slice eggplant into 1” slices, and place them on lined baking tray.

 

2. Bake at 400 degrees for 5 minutes per side.

 

3. Top them with around 2 tablespoons of tomato sauce, a handful of cheese and some pepperoni. (You can substitute your favorite toppings, of course!)

 

4. Broil the pizzas for 3-5 minutes, until the cheese is bubbly and slightly golden around the edges.

All about EGGS... They are EGG-cellent!

Egg-buying cheat sheet: what the claims mean

Shopping the egg section of the grocery store can be perplexing, with claims crammed onto cartons and prices ranging from $1.98 to more than $6 a dozen. It’s nearly impossible to know which is better nutritionally (do we really need fertile eggs? and what’s the difference between cage-free and free-roaming?), so we’ve put together an egg-buying cheat-sheet that breaks down what the labels and claims mean, and when they may be worth the extra money.

Regardless of the type of egg you buy, you can cut back on fat and calories without sacrificing protein by using just one whole egg and adding extra egg whites.

Brown egg

They’re associated with being more natural and nutritious. The reality? It’s simply the breed of the hen that determines the color of the eggs.

Worth any extra cost? No. There’s no significant nutritional difference between white and brown eggs, and brown eggs aren’t more “natural” than white. The main reason brown eggs tend to cost more is that the hens that lay brown eggs are larger, and therefore require more feed.

Fertile

Most eggs sold today are infertile, because roosters aren’t housed with most egg-laying hens. Fertile eggs are laid by hens that have mated with roosters, so these eggs can be incubated and developed into chicks. Buying fertile eggs at the grocery store doesn’t mean you’ll end up with chicks, though, because refrigeration stops the growth process.

Worth any extra cost? No. Not only are fertile eggs no more nutritious than non-fertile eggs, they also have a shorter shelf life.

Cage-free

Also labeled as “from free-roaming hens,” cage-free eggs are laid by hens that are allowed to roam in a room or open area, usually in a barn or poultry house.

Worth any extra cost? Maybe, if the living conditions of the hens is important to you. But keep in mind that cage-free hens don’t necessary have access to the outdoors, and they still may live in crowded barns. As far as nutritional content, cage-free eggs are no better than traditional eggs.

Free-range

The label may also refer to these eggs as “pasture fed,” meaning that they are produced by hens raised outdoors or with access to outdoors.

Worth any extra cost? Maybe, if the hens’ living conditions are important to you, although no standards currently exist to define the outdoor environment, and again, the nutritional content is the same as traditionally produced eggs.

100 percent natural

The term “natural” has nothing to do with how the chicken was raised; it simply means that nothing was added to the egg, such as flavorings, brines or coloring.

Worth any extra cost? No. All eggs meet the criteria for being 100 percent natural or all-natural.

Organic

Unlike the term “natural,” USDA Organic label claims are highly regulated, although some state and other certification programs can differ. Organic eggs are from uncaged hens that have been raised according to the USDA’s National Organic Program guidelines, meaning that they must be allowed free range of their houses, as well as outdoor access (although the amount of time outside isn’t specified). These hens are also fed an organic diet consisting of feed that wasn’t treated with conventional pesticides or fertilizers.

Worth any extra cost? Maybe. Organic eggs have no nutritional benefit over eggs from conventionally raised hens. While it’s not clear whether pesticides and fertilizers can make their way into eggs, organic eggs are guaranteed to be from cage-free hens with at least some access to the outdoors, and producers must meet the higher animal-welfare standards of the organic certification as defined by the USDA.

No added hormones

Hormones aren’t allowed to be given to chickens, ever. If the claim “no hormones added” is used on labels, it must be followed by a statement that says “Federal regulations prohibit the use of hormones,” or a similar qualifier.

Worth any extra cost? No, there’s no reason to spend more money on eggs that are marketed as “no hormones added,” since no eggs contain added hormones.

No antibiotics

According to the USDA, this claim can be used on eggs if the producer supplies sufficient documentation demonstrating that the birds were raised without antibiotics of any type.

Worth any extra cost? No. The American Egg Board says that nearly all eggs are antibiotic-free, and that if sick hens are given antibiotics, any eggs that are produced are “diverted from human consumption” according to FDA regulations.

Soy-free eggs

Eggs from hens that are fed soy-free diets.

Worth any extra cost? Maybe. Soy-free eggs are possibly beneficial to those who are allergic to soy, although USDA experts say that there’s no evidence that any of soy’s allergenicity is carried over into the eggs.

Vitamin-enhanced

The hens’ diets are modified by adding ingredients such as alfalfa, rice bran and sea kelp to their feed, resulting in eggs with higher levels of nutrients such as B vitamins and vitamins A, D and E.

Worth any extra cost? Probably not. For most of us, the amounts of vitamins provided by these eggs won’t provide a significant nutrient boost, certainly nothing compared to what we can get through a varied diet of wholesome foods or an over-the-counter multivitamin and mineral supplement.

Omega-3 enriched

Ingredients such as flaxseed, algae and fish oils are added to hens’ diets, increasing the omega-3 content from about 30 mg per egg to 100 to 600-plus mg per egg.

Worth any extra cost? Not really. The two types of omega-3s shown to have the most health benefits are EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), but most omega-3-fortified eggs contain just a small amount of these specific omega-3s (far less than what’s in fish or fish oil capsules), and have much more ALA (alpha-linoleic acid), which doesn’t appear to have the same health benefits. And although some brands tout that their omega-3-fortified eggs contain as much as 25 percent less saturated fat, eggs are already low in saturated fat (about 1.5 gram per egg), so the savings really isn’t significant.

Grade

This is determined by interior qualities (including defects or freshness) and exterior factors including shell quality. Most eggs sold are grade AA or A, and there’s very little difference between the two. Grade B eggs are just as good to eat, but they have different qualities, such as thinner whites, so tend to be better used in baked goods or as an omelet, whereas Grades AA and A work better for dishes like fried eggs, when you don’t want the white to spread.

Worth any extra cost? Probably not. There’s no difference in nutritional value between the grades; any extra money spent on AA is just for looks.

Size

Extra large, large and medium are the most common sizes sold, although size classifications range from jumbo down to small and peewee eggs.

Worth any extra cost? Maybe. A jumbo egg has nearly 8 grams of protein (and 90 calories) – about 50 percent more than the 5.3 grams of protein (and 63 calories) found in a medium egg, giving you more protein-rich nutrition for your buck. Plus, most recipes are based on large eggs, so if the recipe calls for many eggs, you may need to adjust the number of eggs used.

Regardless of the type of egg you buy, you can cut back on fat and calories without sacrificing protein by using just one whole egg and adding extra egg whites. And be aware that opting for just pure whites isn’t necessarily better: Adding just one egg yolk to your three or four egg whites will enhance the flavor, texture and nutritional benefits, because it contains certain key nutrients that aren’t found in the egg whites.

So unless you’re striving to live an organic (or mostly organic) lifestyle, feel strongly about how the hens were raised, or have a soy allergy, there’s nothing wrong with ordinary store-bought eggs (or ordinary non-organic, non-omega-fortified eggs from the farmer’s market.)

 

Chocolate Chip and Oatmeal Chewy Bars Recipe

By Kristina LaRue, RD, CSSD, LDN, CLT

These are the ultimate homemade snack — soft like an oatmeal cookie and made with wholesome ingredients you can feel good about.

Ingredients
½ cup natural or regular peanut butter
1 extra ripe banana, pureed
¼ cup clover honey
2 tablespoons water
¼ teaspoon coarse crystal salt
2 cups quick-cooking rolled oats
⅓ cup raisins
⅓ cup semi-sweet mini chocolate chips

Directions
Preheat oven to 325°F. Line an 8-by-8-inch baking dish with parchment paper.
Whisk together peanut butter, banana, honey, water and salt. Stir in oats, raisins and chocolate chips. Pour mixture into baking dish. Mash down firmly to form to pan and smooth top with back of a spoon.
Bake for 25 minutes. Place bars in freezer for 15 minutes to cool quickly and slice into 16 individual bars. To keep fresh, store in airtight container in refrigerator for up to seven days.

Nutrition Information
Serving size: 1 bar (35 grams)
Serves 16
Calories: 135; Total fat: 6g; Saturated fat: 2g; Cholesterol: 0mg; Sodium: 66mg; Carbohydrates: 20g; Fiber: 2g; Sugars: 10g; Protein: 3g; Potassium: 148mg; Phosphorus: 83mg

Bulgar Salad

Ingredients
¾ cup bulgar
1 ¼ cup water
4 oz cheese (I cup chopped ¼ inch cubes)
1 cup chopped broccoli
1 cup chopped red bell pepper
1 cup chopped carrot
½ cup chopped green onion or red onion
Cilantro to taste (likely 1/4 of a bundle chopped)
2 Tbsp Lemon juice
½ tsp salt
1-2 Tbsp olive or vegetable oil

Instructions
Combine bulgar and water in saucepan with lid. Heat to a boil then remove immediately. Set aside for 20-30 minutes. Chop cheese, broccoli, red pepper, carrot, and green onion into small pieces. Combine in mixing bowl. In a small bowl, combine lemon juice and salt to dissolve. Then add oil. Drain any extra water from bulgar. Place on paper towel. With another paper towel soak up any excess water. Combine with vegetables. Then add liquid mixture. Mix. Serve, or put in fridge and use within 2 days.

Mushroom Stroganoff over Fusilli– Vegan

Straight from the Cooking-4-Life website, this recipe was proof that Saladmaster REALLY DOES enhance the natural flavor of food. I REALLY don't like the taste of cooked mushrooms. However, after tasting this at an open house, I can say with certainty, that when food in cooked in Saladmaster, it tastes SOOOOO much better then in store bought pots and pans and in resturants. And with that, I (a mushroom non-lover), am posting a mushroom recipe.

Ingredients

• 1 ½ cups plus 2 Tbsp water
• 1 small onion, diced
• 1 lb cremini mushrooms sliced
• 6 to 9 garlic cloves, minced
• 8 oz seitan, cut into strips
• 1 cup red bell pepper chopped (I would consider adding one more)
• 3 tbls unsalted tomato paste
• ½ tsp ground black pepper
• 2 tsp paprika
• ¼ cup raw cashews
• 1 ½ cups cooked or canned white beans, rinsed and drained
• ½ cup vegetable broth
• 2 tbls red wine vinegar or balsamic
• 2 tsp braggs amino acids
• 12 oz Fusilli

Preparation
Heat ½ cup water in large skillet; add the onion and cook and stir over heat for about 5 minutes, until translucent. Stir in the mushrooms, garlic and 2 more tablespoons of the water. Cover and cook for 5 minutes, stirring occasionally. Add the seitan, bell peppers, tomato paste, paprika, and pepper. Cover and cook over medium-low heat for 5 minutes.
Combine cashews and the remaining cup of water in a blender. Process on high speed until completely smooth, about 2 minutes. Add the beans and the vegetable broth and process on high for about 1 minute, until completely smooth. Pour into the skillet with the mushrooms. Add the vinegar and braggs and stir until evenly mixed. Heat gently , adding additional water as needed. 1 tablespoon at a time to achieve the desired consistency. Cook noodles as directed on package and run cold water over.

Slow Cooker (or fast cook) Chicken, Okra & Sweet Potato Chili Recipe

EQUIPMENT: 5qt MP5, 5-7qt saucepan or 6qt slow cooker
TOTAL TIME: Prep: 15 min. Cook: 5 hours (Quick cook takes 1 hour 15 minutes) 

MAKES: 8 servings

Yield: 5 quarts      

This recipe is SOUP-ER good! There is a mix of sweet (cinnamon) and spicy (chili powder) which gives it a unique, yet delectable taste.

Ingredients

• 1-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups) Use cone #3 with Saladmaster.                                               
• 1-2 cans (15 ounces each) black beans, rinsed and drained
• 1 pound boneless skinless chicken thighs, cubed -OR- chicken breasts.
• 3-4 cups chicken or turkey broth (real broth would be best) 
• 1 jar (16 ounces) salsa, red
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (10 ounces) frozen corn
• 1/2 package of frozen okra                                               
• 1 medium onion, chopped
• 1 tablespoon chili powder
• 3 garlic cloves, minced
• 1/2 teaspoon ground cinnamon
• Shredded cheddar cheese, sour cream and tortilla chips

 

Directions

Saladmaster directions:
In 5-qt. MP5, combine the first 12 ingredients. Set temp to 350 degrees. Let Vapo-Valve click for 5 minutes. Turn to 170 degrees and cook, covered, on for 5-6 hours or until chicken and sweet potatoes are tender (if using chicken breasts, shred before serving). Serve with cheese, sour cream and chips.


Slow cooker directions:
In a greased 6-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 5-6 hours or until chicken and sweet potatoes are tender (if using chicken breasts, shred before serving). Serve with cheese, sour cream and chips.

Quick cook directions in Saladmaster:
In 5 or 7qt saucepan, add the first 12 ingredients, except the chicken. Bring to a boil and let simmer for 1 hour or until potatoes are soft. In Saladmaster, wait for vapo-valve to click then reduce to low for 1 hour. In another saucepan, boil chicken until cooked. Shred and add to soup. Serve with cheese, sour cream and chips. 

                                                                                                   

                                                   

Fun Fact about Crockpots and Temperatures: Crockpots may vary but generally, the LOW setting is about 200 degrees F. and the HIGH setting is about 300 degrees F. One hour on HIGH is approximately equal to 2 to 2-1/2 hours on LOW.

Cheeseburger Soup Recipe

             

TOTAL TIME: Prep: 45 min. Cook: 10 min.

MAKES: 8 servings

Utensils: 5-qt. saucepan and small skillet     

Cheeseburger Soup Recipe photo by Taste of Home         

Ingredients

• 1 pound ground turkey
• 1 chopped onion
• 3 carrots shredded 
• 4-5 stalks of diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley or oregano flakes
• 4 tablespoons butter, divided
• 5-6 cups chicken broth
• 4 cups diced or sliced potatoes (1 & 3/4 pounds (about 6 red potatoes))                                               
• 1/4 cup all-purpose flour
• 3 cups (12 ounces) process cheese (Velveeta), cubed
• 1 & 1/2 cups milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream or Greek yogurt                 

Directions

1. In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and turkey. Cover. When Vapo Valve clicks, reduce to low for 10-12 minutes or until potatoes are done. (For regular cookware: Add the broth, potatoes and turkey; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.)                                                
2. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).                           

Cleaning the SHINY Exterior of Your Saladmaster Cookware

When you get your Saladmaster cookware, it comes with an abrasive cleaner for the inside of the pans, but what about the outside??

Sometimes accidents happen and a very slightly damp cloth with a little elbow grease will get those spots and smudges off the cookware. (See below)

However, sometimes those accidents are not so small. I've never worried about whether I ruined my beloved Saladmaster, because it is of the highest quality. 

I just discovered this product: Bar Keepers Friend- SOFT cleanser. This will make the outside of your cookware look marvelous!!

Here is the story: I was boiling some water. The burner had some food in it that decided to combust and start blazing with flames all over my 3qt saucepan. The photo below is the aftermath.

I cleaned the pan and the carbon (black ash) came off, however, there was still a lot of elbow grease to be had to make it shiny. I thought to myself... "self, there must be a product out there that can beautify the shiny EXTERIOR of my Saladmaster. Not just the inside" Below is a photo of the product I used to get rid of the little but of mucky-ness (if you will) leftover. The pan was fine after the initial cleaning with just soap and water, but I wanted it to SHINE!

Here is the final product!!! Enjoy, my Saladmaster friends!

Cake Batter Smoothie

This recipe was taken from the Live Well Network. I was watching the show "Live Big with Allie Vincent" and fell in love with this recipe. Who doesn't want a does of healthy cake batter!?
Honestly, it tastes EXACTLY like licking the bowl of leftover cake mix!

Looking at the protein content, it is on the upper end. I would not recommend more then that at one time due to digestibility and waste of protein (but also, that value would change depending on your body composition. For example. I need roughly 50-61g protein and this shake easily meets 57-70% of my needs at one meal, plus factor in how much my body can digest and use at one meal). It is the equivalent to about a 5 oz. piece of meat.

Many people are worried about protein intake. Meeting protein needs is MUCH easier then one may think. Other foods contain protein like sweet potatoes, bread/grains, cheese and milk.

As far as Satiety goes, this should hold you over for a few hours.

Ingredients

• 1/2 cup Low fat cottage cheese
• 1 Scoop vanilla protein powder OR  tsp vanilla extract with plain protein powder
• 3-5 drops butter or almond extract
• 1 tbs Vanilla sugar free instant pudding mix 
• 3 Stevia packets (or sweetener of choice to taste)
• 1/2-1 cup Water (Alter this according to desired consistency)
• 5-10 Ice Cubes (Depending on how thick you like it, use less for a thinner consistency)
• Sprinkles for topping (optional)
• Frozen Strawberries (optional, use instead of ice cubes)

Directions
Blend all ingredients to desired thickness.


Nutrition Breakdown
1 Shake
170 Calories
0 g Fat
15 g Carbohydrate
3 g Sugar
20 g Protein




http://livewellnetwork.com/Live-Big-with-Ali-Vincent/recipes/Cake-Batter-Flavored-Protein-Shake/9189951

Cornbread Casserole

Casserole should be moist in the end.

Great for potlucks or holidays.


1 can creamed corn
1 can corn
1 egg (2 eggs if using oven)
Jiffy corn muffin mix
1/2-1 cup sour cream or Greek yogurt (1 cup if using oven)
1 cup shredded cheese
1/2 cup melted butter (for oven recipe- omit in Saladmaster recipe)

Optional: sautéed onions and/or jalapeños





For Saladmaster Electric Skillet:

1. Preheat skillet to 250 degrees. Spray with cooking spray.
2. In a mixing bowl, combine cream corn, corn, eggs, sour cream,  and muffin mix. Pour into electric skillet.
3. Turn the heat up to 325 and bake in a preheated oven for 30 minutes or until lightly brown.
4. Remove lid and sprinkle cheese over the top. Cook for 10 more minutes.

For Baking Dish/Oven:

1. Preheat oven to 350 degrees F. Grease a 8 x12 inch casserole dish.
2. In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.
3. Bake in a preheated oven for 30 minutes or until lightly brown.
4. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.

Sweet Italian Chili

This chili has a unique flavor. It is only slightly spicy (very kid friendly) and has an Italian and sweet taste to it. If you are looking for a standard tasting "chili" this is not it. It is very good in my opinion.
Recipe pair well with cornbread or over brown rice. Top with sour cream or Greek yogurt.
Utensils: 5 or 7 qt roaster (or MP5 or Crockpot)

INGREDIENTS

• 1 pound ground turkey
• 3⁄4 cup red bell peppers, chopped in small and large pieces
• 3⁄4 cup onions, processed, chopped in small and large pieces
• 3⁄4 cup celery, processed, chopped
• 2 cups water
• 12 ounces tomato paste (2- 6oz cans)
• 32 ounces kidney beans, 2- 16oz cans rinsed and drained
• 3/4 cup frozen corn, or one can of corn
• 1⁄2 cup parsley, chopped finely
• 2 teaspoons dried basil
• 1⁄2 teaspoon dried oregano
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 2 teaspoons ground chili powder
• 1⁄8 teaspoon garlic powder
• dash of ground cloves
• dash of baking soda (when using home cooked beans. This reduces the potential for gas and bloating)

DIRECTIONS

1. Preheat roaster over medium heat. When several drops of water sprinkled on roaster skitter and dissipate, add ground beef, bell peppers, onions and celery. Sauté until meat is browned.
2. Add remaining ingredients, mix well to combine and cover.
3. When Vapo-Valve™ clicks steadily, turn heat to the point where the valve flutters every few
   seconds and simmer chili for 1 1⁄2 - 2 hours.
   Serve chili hot.

MP5 DIRECTIONS:

Set the temperature on the digital probe to 250°F/120°C. When Vapo-Valve™ clicks steadily, reduce temperature to 205°F/95°C and cook for approximately 1 hour.

CROCKPOT DIRECTIONS:

1. Cook ground turkey, bell peppers, onions and celery. Sauté in a skillet until browned.
2. Pour into a slow cooker.
3. Add remaining ingredients.
4. Cover and cook on low for 6-8 hours.

 

Original Recipe: http://recipes.saladmaster.com/recipe/sweet-italian-chili

 

Sweet Italian Chili Portions: 6
Food Groups		Amount Per Portion
Grains		0 ounce(s)
Whole Grains		0 ounce(s)
Refined Grains		0 ounce(s)
Vegetables		1¼ cup(s)
Dark Green		0 cup(s)
Red & Orange		½ cup(s)
Beans & Peas		¼ cup(s)
Starchy		¼ cup(s)
Other		¼ cup(s)
Fruits		0 cup(s)
Fruit Juice		0 cup(s)
Whole Fruit		0 cup(s)
Dairy		0 cup(s)
Milk & Yogurt		0 cup(s)
Cheese		0 cup(s)
Protein Foods		1½ ounce(s)
Seafood		0 ounce(s)
Meat, Poultry & Eggs		1½ ounce(s)
Nuts, Seeds & Soy		0 ounce(s)
Oils		0 teaspoon
Limits		Amount Per Portion
Total Calories		233 Calories
Empty Calories*		13 Calories
Solid Fats		13 Calories
Added Sugars		0 Calories
*Calories from food components such as added sugars and solid fats that provide little nutritional value.
Empty Calories are part of Total Calories.
Nutrients		Amount Per Portion
Protein		18 g
Carbohydrate		30 g
Dietary Fiber		8 g
Total Sugars		11 g
Added Sugars		0 g
Total Fat		6 g
Saturated Fat		1 g
Monounsaturated Fat		2 g
Polyunsaturated Fat		2 g
Linoleic Acid		1 g
α-Linolenic Acid		0.1 g
Omega 3 - EPA		0 mg
Omega 3 - DHA		11 mg
Cholesterol		38 mg
Minerals		Amount Per Portion
Calcium		56 mg
Potassium		1087 mg
Sodium		343 mg
Copper		412 µg
Iron		4 mg
Magnesium		69 mg
Phosphorus		223 mg
Selenium		18 µg
Zinc		2 mg
Vitamins		Amount Per Portion
Vitamin A		75 µg RAE
Vitamin B6		0.4 mg
Vitamin B12		0.1 µg
Vitamin C		35 mg
Vitamin D		0 µg
Vitamin E		3 mg AT
Vitamin K		15 µg
Folate		93 µg DFE
Thiamin		0.2 mg
Riboflavin		0.2 mg
Niacin		5 mg
Choline		75 mg
www.SuperTracker.usda.gov