Vegan Meal - Can Be a Delight

I am not a vegan but sometimes a good vegan meal is quite delightful.  You may be fasting from meat for various reasons and this might fill you up with much delight.

Of course, when I cook I use The Pampered Chef tools because they make cooking so much easier!  Below is the delightful lunch I had today!

Clockwise starting at the top is a vegetable salad of Spring Mix, spinach, kale and carrots.  You can see how I used the salad choppers in the Salad Made Easy post.  The salad choppers ($27.50)

are especially helpful in completing the salad.

On around the plate and somewhat centered in the plate is the pile of vegetables that were so yummy!  First I peeled two potatoes using The Pampered Chef Vegetable Peeler ($9.50) and then cut them up using the Forged Cutlery 5" knife ($41.00).  I placed this in the Large Micro Cooker ($11.50) with a little bit of water in the bottom and cooked them in the microwave for 5 minutes.  I happened to have a package of mixed vegetables with green and white beans, squash, carrots, and broccoli but if I would have had fresh I would have cooked them in the micro-cooker as well.  This package was one that you can warm up in the microwave.  I then sliced up some onion using the Forged Cutlery 5" knife again.  I placed all of these cooked vegetables and the uncooked onion in a bowl and poured 1 - 2 Tbsp. of The Pampered Chef Garlic Infused Canola oil ($12.25) on top of them.  Use as much as you need to cover the vegetables well.  Once this was completed I sprinkled the vegetables with some salt (to taste) and some Bell Pepper Herb Rub ($5.00).  You could use many of the different spices that The Pampered Chef has.  Another favorite of mine is the Smoky Applewood Rub or Smoky Barbecue Rub which are also $5.00 each.

Grilling:
I placed this mixture in The Pampered Chef BBQ Grill Basket ($29.50) and placed them on the Traeger Grill for about 20-30 minutes at 350 degrees (I did not pre-heat the grill), stirring every 10 minutes.

Underneath this yummy treat was a 1/2 cup of Quinoa & Brown Rice.  I used a prepared mix that was in a microwavable package but often times I use The Pampered Chef Rice Cooker Plus ($27.00) to prepare my rice.  I read the directions for stovetop preparation and rather than using the stovetop I place it in the Rice Cooker Plus for the same about of time as stovetop but at 50% power.  It is important that you use the 50% power otherwise your rice will not be any good.  I know from experience!!!!  I like this method because you do not have to worry about scorching the rice, just put it in and let it cook while you prepare the rest of your meal.

Ahh the Fruit Salad helps satisfy that need for sweet food!  Using The Pampered Chef Citrus Peeler ($1.25) to peel an orange makes peeling easy and the Color Coated Utility Knife ($15.50) works nicely to slice the orange.  The Pineapple Wedger ($20.00) to peel and slice my pineapple is fantastic!  The Core and More ($12.00) to hull the strawberries and the Egg Slicer Plus ($13.00) to slice them makes preparing strawberries quite easy.  The Egg Slicer Plus also works well with the bananas.

Place it all on one plate like I did or put in separate bowls and enjoy this delightful vegan meal.

To find and order these products please visit my website, www.pamperedchef.biz/skoop.  Happy shopping, cooking and eating!!!!

Sheila Koop
www.pamperedchef.biz/skoop

Salad Made Easy

When I want a variety of lettuce leafs and don't want to buy a bunch of different types, I buy the bags that are mixed.  The thing I don't like about them is the fact they do not always cut the lettuce up a small as I like it.  That is when the salad choppers ($27.50)

from The Pampered Chef come in very handy.  I just use the choppers and begin chopping the lettuce.  In the video that you watch on this, please keep in mind that I was holding the camera while trying to show you how the choppers work!

Once I got my lettuce chopped I wanted to add some julienne sliced carrots.  It is very easy using the julienne peeler ($11.00)

from The Pampered Chef collection.  Of course you can also use the vegetable wedger ($19.50) 

to cut your tomatoes and the the paring knife to cut up some green onion and cucumbers to add to your salad.  To clean out those bell peppers, the scoop loop ($5.50).  You can find all of these amazing items at my website www.pamperedchef.biz/skoop.  I hope you will check them out and do some shopping!


Sheila Koop
The Pampered Chef Consultant
www.pamperedchef.biz/skoop

Bierock Casserole - Low Sodium Style

When my husband was diagnosed with Meniere's Disease we had to find a way to cut back on our sodium.  I have learned that cooking fresh foods is not so hard and so much better for us.  I put several recipes together and came up with this casserole.  If you are allowed you may use salt but I chose to use "no salt" for us.

First of all, make a dough using the following recipe.

1 cup warm water
1/4 cup sugar
1/3 cup oil
2 T. yeast
Mix the above ingredients in a large bowl and let stand for 15 minutes or until the yeast mixture begins to get bubbly.

1 tsp. salt or "No salt" or leave out salt (your choice)
1 egg, beaten
Stir in salt or substitute into the yeast mixture.

3-1.3 cup flour
Gradually add flour.  Dough will be sticky, and enough flour to make it manageable.  Once the dough was manageable I used my hands and kneaded it in the bowl for a minute or two.  Cover with towel and let dough rise in bowl for 10 minutes. 

Meanwhile, begin making your filling.

I began by making some cream of mushroom soup.

Chop up:

1 leek or 2 T. or onion.

This was one leek.  I chopped up the entire leek using The Pampered Chef 5" Santoku knife, good for dicing, chopping, mincing and slicing.  It is priced at $53.00 in the Spring/Summer 2014 catalog.

I then measured 8 oz. of fresh mushrooms.

Using The Pampered Chef digital kitchen scale, $40.00 in the Spring/Summer 2014 catalog. I placed a measuring cup on top of the scales and zeroed it out.  I then added mushrooms, 8 oz. of them!  Using the same 5 " knife a cut the slices of mushrooms into smaller pieces.


2 T. of butter was melted in The Pampered Chef 11" all white ceramic covered skillet, ($100.00).
Once melted the leek/onion was added along with the mushrooms and then I used The Pampered Chef amazing garlic press to press 2 cloves of garlic.

Isn't that amazing!!!!  I have never had a garlic press work so well.  This Garlic Press can be found in the Spring/Summer 2014 catalog at the price of  $17.50.  

I cooked all of this until the onions were tender.  I then added 2 T. of flour to the onion, garlic, and mushroom mixture.  I gradually added 2 cups of low sodium chicken broth and cooked until it begin to thicken.  

I used The Pampered Chef Easy Read Measuring Cups which comes in a set of 1, 2, and 4 cups for $24.00 in the Spring/Summer 2014 catalog to measure the broth.  I also measured 1 cup of fat free half and half with the two cup easy read measuring cup.  These measuring cups are nice because you can read from the top to see how much you have rather than bending down at eye level to read the measurement.

I added an additional 1 T. flour to this half and half and gradually added it to the mixture in the skillet.  I continued to cook this on the stove, stirring often, while I started on the filling for the bierock casserole.  I also added 1/2 tsp. of no-salt, 1/2 tsp. of pepper, 1/8 tsp. red pepper flakes, and 1/4 tsp. nutmeg for some additional flavoring.

The next dish to feature is The Pampered Chef Rock Crock $115.00 in the Spring/Summer 2014 catalog.  One of the newest products of The Pampered Chef line is the wonderful Rock Crock.  This can go in the oven, stovetop, broiler, grill, and is even dishwasher safe!!!!! 

I began browning 1-1/2 lbs. of hamburger meat in the Rock Crock using the Mix 'N Chop $11.50 in the Spring/Summer 2014 catalog.  This is one of our most popular products!  It separates your meat and allows for great frying of that hamburger meat.  If the meat is a little frozen it breaks it up nicely. I then added the remaining leek that I chopped up earlier and using the same knife I shredded   2 - 3 cups of cabbage and added it to the hamburger after it was fairly well cooked through.  

Once this was cooked I drained it using The Pampered Chef new Mini Drain 'N Scoop, $6.50 in the Spring/Summer 2014 catalog.  

I added this all to the soup mixture cooking in the other skillet.  I rinsed out the Rock Crock and prepared it for the dough.  I oiled the dish and took half of the dough and pressed in the bottom of the dish and then placed the hamburger mixture on top of it.  I then took the rest of the dough and worked in into a flat top portion and pushed it down on the sides to meet the dough from the bottom.  1 cup of cheese, velvet or cheddar can be added to this but I left it out because of the sodium.

I covered this with a towel for about 20 minutes and the placed in the preheated 350 degree oven for 20 minutes.

This was the finished product.

Served and ready to eat!

You may think some of these products are very expensive.  For me, they weren't.  As a consultant we have the opportunity to get many of our products at reduced rates and even free as incentives and as a hostess I have received many of my products for free or at a drastically reduced rate.  If you are interested in being a consultant or a hostess I would love to visit with you about these great opportunities.  The Pampered Chef is a wonderful way to earn a little extra money while having fun with wonderful people!

Sheila Koop

The Pampered Chef

www.pamperedchef.biz/skoop

Best Can Opener Ever! See why!!!!

The can opener is a wonderful addition to your kitchen. I am demonstrating how it works in the video. As you go around the can you will get to a point that you can feel that it has been all the way around, at that point you take a turn backwards and it will release. There is a pincher that you can use to lift the lid off. What is especially great, is that it is a smooth edge can opener, so, you don't have to worry about cutting yourself. Also, you can put the lid back on and store any leftovers in it.

Pineapple Corer

f you like to eat pineapple, this is the accessory for you! Note you first cut off the top and the bottom of the pineapple. You then place the wedger on top of the pineapple and push down. Once you get to the bottom you place it in the holder and push one more time. You then have a pineapple that is cored and cut in half. At that point you can slice into spears, chunks, or curved slices. You can also slice more off the peel with a pampered chef cutlery knife. It doesn't leave much but I like to use these slices on hamburgers to make a Hawaiian burger. This is a wonderful product to own. And it is dishwasher safe!

Cucumber-Dill Guacamole

The other night I made some fajitas using my new Executive 12" Skillet (#2865).  It worked great and I am sorry I didn't get a picture of it!  As an afterthought though I took a picture of the Cucumber-Dill Guacamole dip that I made in my Classic Batter Bowl (#2431).  I have taken a picture of the products that I used to make it.  I will try to explain each product and how I used it.

I used the Mix 'N Chop (#2583) to mix together two avocados and juice of one lime in the Classic Batter Bowl (#2431).  I do not have the Citrus Press (#2595) although I hear it is amazing instead I used the Stainless Whisk (#2475)  by holding the whisk on the wires, place the end into 1/2 the lime that you cut with the 5" Utility knife (#1052) and twist.  This is a great way to juice your limes or lemons and very effective.  You only need 1 -1/2 T. of lime juice.

Using the Core 'N More (#1176) remove the stem of 1 jalapeno (it isn't pictured but I did use it!).  The core and more is great for removing stems and those hot seeds out of the peppers!  Then chunk the 1 jalapeno, 1/2 small red onion, and 1/2 cucumber with the utility knife (#1052).  Add all of this plus 1/4 cup fresh dill, 1 tsp. cumin, 1/2 tsp. salt all in the Manual Food Processor (#2581). Add 1 garlic clove pressed in our wonderful, amazing garlic press (#2576).  Process until the vegetables are finely chopped and then add to the avocados and lime mixture and mix using the Mix 'N Chop (#2583).  This is what you get when done:

This is a refreshing dip and keeps well.  You can put the avocado pits in the dip to help keep it from turning dark.  I was really surprised at how much I liked this dip!

All of these products are good to use in many different ways.  The Mix 'N Chop (#2583) is one of my top selling items.  It is great for frying hamburger with and I like to use it to mash my potatoes.  

I hope this has been helpful and you have found a new recipe to try.

Until next time, Happy Cooking!!!

Sheila 

A Toy for Our Children

The other day I was sharing with my daughter how I had been to a workshop that talked a lot about the fact that our children spend too much time in front of a screen.  From television to tablets our kids are spending hours in front of the screen.  The speaker suggested finding other ways to entertain our children and suggested taking a small cookie sheet and putting magnets on it to use when you go to restaurants or are traveling in the car.  Immediately I remembered the Pampered Chef small sheet pan (1724) that I had at home.  I was setting up for a party and decided to try it.  As soon as my granddaughter saw it she wanted to play with with.  You can either by an i-pad for $400.00 or a Small Sheet Pan (1724) from Pampered Chef for $12.50 and some magnets at a dollar store and have entertainment for hours.