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.

An Overview of Some Recipes and Products

The past few days I haven't spent much time in the kitchen.  My husband has been working nights and I have gotten home late so our meals have been leftovers, eating out, or two nights were spent in attending business meetings.  But I do have some information to share with you!!!

We had a team meeting the other night and I made the trip to Amarillo, TX to attend.  I rarely get to go to these meetings because it is quite a distance from my house but this time my husband was off and could go with me.  (That is one of reasons I haven't been cooking).

So I want to write about what I learned at our meeting!  Imagine going to a meeting with a lot of Pampered Chef consultants, you can be sure to get to taste some wonderful foods!!!!  That night I got to taste several dishes from the new Season's Best cookbook!

Cucumber-Dill Guacamole - Yum, I could have eaten this whole thing myself!  When I first saw this recipe I had my doubts about it.  Guacamole with cucumbers and dill?  Who would think this would be good? Yet, it was so refreshing and very tasty!  I can hardly wait to try it myself!!!!  I learned something new that night too!  Did you know that if you leave the pit in the guacamole it keeps the avocados from browning?  I didn't know that but it seemed to work!

Thai Chicken Salad Cups -  These were good.  You use the Deluxe Mini Muffin Tin (#1606) to make these little cups.  It isn't something that I would make everyday or for a meal but they are a fun appetizer to serve at those special parties.  I had to go back and get a second one!

Asian Chicken Slaw - This is a great dish for a salad luncheon.  It has fresh ginger in it which makes this a really tasty salad.  I would definitely make this for my friends and family!  A one dish wonder!

Warm Bananas Foster - I actually made this even before eating it at our meeting. It is delicious and gives your vanilla ice creams a special kick!  Eating those bananas has to be healthy, right?  I would serve this as a easy dessert for last minute company or just an easy dessert for any company!  You make this in the Deep Covered Baker (#1321) or you could half the recipe for a smaller crowd and use your Round Covered Baker (#1364).

Quick Berry Crisp -  I watched this one get made and it was fabulous to the lips!  You cook it in the RockCrok Everyday Pan (#3139)  and I mean cook and broil!  You cook the fruit on the stove top and then, in the same pan, you put it under the broiler to brown the topping!  I just love the RockCrok (#3139)!  I think every kitchen needs one!  This dish is amazing, you can cook on the stove top, bake or broil in the oven, and even put it in the microwave and to top it off . . . it is dishwasher safe!!!!!

Stuffed Peanut Butter Cookie Bars - These are delicious. I had made them prior to the meeting too!  Brownies with nutter butters, DELICIOUS!!!!!  You need the Large Bar Pan (#1445) for this recipe and the Stackable Cooking Rack (#1587) comes in handy when they come out of the oven.  If you like chocolate and peanut butter this is for sure the dish for you!

I have highlighted a few of the Pampered Chef items that I really like to use!  The RockCrok (#3139) and the Deep Covered Baker (#1321) are two of my most favorite dishes.  Many wonder which one of these to choose.  It really is a matter of choice because they are both great!  What I like about the RockCrok (#3139) is that it can be washed with soap, something that some people have a struggle with when looking at the Deep Covered Baker.  As well, I like how you can put it on the stove top and then in the oven.  Anytime I can save on a few less dishes to wash I am happy!

Well that is it for now.  Be looking for me to share these recipes with pictures a little later on.

Happy Shopping and Happy Cooking!!!!

Grilled Chicken Sandwich and quick German Chocolate Cake

This is the first time I have used my Double Burner Grill Pan (#2924) and I loved it.  I didn't take very good pictures as I was getting ready for a party.  I can tell you though that I had it all ready in an hour from start to finish.  It included a huge chicken sandwich and a warm German Chocolate cake.

So in an hour this is what I did.

A German Chocolate cake cooked in the Stoneware Fluted Pan is the out item.  I am very sad, I love this pan and I made that cake in the microwave in 12 minutes.  I was so sad about it being discontinued that I bought an extra one just in case I broke the one I have!  The picture on the right is a Grilled Chicken and Pepper Party Sandwich found in the New Season's Best recipe book (#1969).  This cookbook is only $2.00 and is good to use rather than a card for someones birthday or other special days.

I used the Simple Slicer (#1099) to slice the onion and red pepper.  I placed them on the other side of the grill pan but I didn't get a picture!  We are lucky though because my daughter made this the other night and she did get pictures!

You cook the chicken with the Grill Press (#2875) on half of the pan and add one red pepper and one small red onion on the other side and cook till tender.

Doesn't that look yummy!!!!!

You move your vegetables over with the chicken and place half the bread where the vegetables are.

Let it set for 1 minute with the grill press (#2875) on top so the cheese gets melted and then enjoy!

Taco-Filled Peppers

Today I got home after 6:00 PM and I had our evening meal ready by 7:15 PM and I took pictures along the way.  I did have some help from my husband as well as some great Pampered Chef products to make prep and cooking so much more pleasurable.  Following is the recipe I made tonight.

I began with frying 1-1/2 lbs. of  hamburger in my 11" Covered Skillet (#3132)  This is a lightweight 4 mm thick aluminum skillet that heats quickly and evenly and has a ceramic interior that makes cleaning a snap!  After the hamburger is cooked until no longer pink the recipe says to add a package of taco seasoning.  For myself I just added chili powder, cumin, garlic and salt to taste.  You can do whatever your heart desires!   You can also use any of the great seasoning that Pampered Chef has, such as the Tex Mex (#9680) or the Chipotle Rub (#9880) which are fantastic spices, better than the Taco Seasoning that you buy in the store and it gives it a special flavor!

While I was doing this I had my husband cleaning 4 green peppers.  He cut them and then used the Core and More (#1176) to clean out the seeds and membranes.  He also used the NEW Scoop Loop (#1142) to clean them.  Either one works great, your own preference is the way to go on this one.  The Core and More (#1176) is great for cleaning jalapeno peppers for stuffing.  The Scoop Loop (#1142) is great for larger vegetables.

While my husband was working on that I chopped up one tomato using the Food Chopper (#2585).  I used the 5" Boning knife (#1068) to cut the tomato in smaller pieces.  Probably not the best choice of knives because it is best to use for deboning and removing skin off fish and chicken but it was just the first one I put my hands on and so I used it and it worked!

Then I chopped it up with the Food Chopper (#2585).

Now, look how easy it is to clean the Food Chopper (#2585).  Just take it apart and put it in the dishwasher!

Meanwhile I opened a can of Kidney beans with the NEW Smooth-Edge Can Opener in Cobalt Blue (#2771) not only pretty but wonderful for opening cans.  It cuts a smooth edge and the lid can be placed back on the can if you don't use all the ingredients but we will use all the kidney beans!

Now it is time to drain and rinse those beans using the Easy Read Measuring Colander (#2324).

These beans and one cup of salsa will be added to the hamburger mixture.  I used the Easy Read 2 cup Measuring Cup (#2324) to measure the salsa.  These cups are great for us old folks because we don't have to bend down to see if we have the correct amount of ingredients in the cup as you can look down and see how much is measured.  

I had my husband fill the 4.75 qt. Covered Casserole (#3134) with water and I put it on the stove to boil those peppers that he cleaned for me.  This pan you should not put on high heat but it still boils nicely and rapidly.  I loved using it for this!  It is good for stews and soups as well and can go from the stove to the oven.  It comes with a glass lid, which I didn't use tonight.

Once these are boiled they are drained and then cold water is ran over them.  Then they are placed in the Rectangular Baker (#1338).  They fit perfectly!

With it all mixed together it is now time to fill those peppers!

These were covered and baked at 350 degrees for 20 minutes.  I then took them out and topped with the chopped tomatoes and cheese.  The recipe said 1/2 cup of cheese but I just put what I wanted on the top.  I then put them back in the oven for a couple of minutes to melt the cheese.  The recipe didn't say to do this but I did!

Now here is the final look at those peppers!

Well I must say, it took longer to do this blog than it did to make the peppers.  A really easy recipe.  We enjoyed it with some guacamole dip and chips and of course a piece of peach pie to top it off.

I hope you will check out The Pampered Chef products at my webpage at www.pamperedchef.biz/skoop.   Find a show to order from or place your own personal order, either are welcome!  

That's it for now! 

Salsa Verde Brunch Squares

Using the Chef's Silicone Basting Brush (#1755) oil the stoneware Large Bar Pan (#1445).

Add eggs to the Classic Batter Bowl (#2431) whisk eggs using the Stainless Whisk (#2475).

Measure cottage cheese using the Mini Measure All Cup (#2236).

Add flour and  cottage cheese to eggs in Classic Batter Bowl (#2431) and whisk with the Stainless Whisk (#2236).

Chop onion and green pepper in the Manual Food Processor (#2581).

Place onion and green pepper in a 2 cup prep bowl (#1742).

Fry Chorizo in the 8" saute pan (#2863)  which distributes hear evenly making frying meat a breeze!  Chopping that meat up with the Mix 'N Chop (#2583).  The Mix 'N Chop (#2583) is a must have favorite of many of our customers!  In the background is the Deluxe Mini Muffin Tin (#1606) not going to be used in this recipe but waiting for another delicious recipe!

I poured the egg mixture in the Large Bar Pan (#1755) and placed it in the oven.

Rinse cilantro in the Salad & Berry Spinner (#1785) spin out the water.  A wonderful product tat gets those vegetables and fruits spun dry and fluffy!  I've even heard you can spin dry your undergarments in it!  I wouldn't recommend it but whatever you need to do to feel pampered!

While it was baking I used that Manual Food Processor (#2581) again chop up that cilantro, onion, tomatillos and whatever else the recipe calls for.  The recipe called for a can tomatillos but I couldn't find any so I just used fresh ones and cooked the in the Large Micro Cooker (#2778), that's right, in the microwave, it worked great!!  Sorry, I didn't get a picture of that.  

Yum, I placed the salsa in the 1 - Cup Prep Bowl (#1825) and served it with a Small Bamboo Spoon (#2047), this one was a Christmas special but you can use one without the decoration and it works great and looks nice too!

Well I pulled it out of the oven and oooppppssss!!!!!  I had put the oven rack in lopsided and all of the egg mixture traveled t one end of the pan!  At least it didn't pour out all over the oven!  We are "Pampered Chefs" not "Perfect Chefs"  well at least I'm not!  I put the dish on a Stackable Cooling Rack (#1587) and served it from the pan.  

My husband and I enjoyed a wonderful breakfast together and you and your family could too!  Using these great products you can share many wonderful meals together!  

Now here comes my challenge.  If you go to my webpage, www.pamperedchef.biz/skoop and order any one of these products from my February parties, I will send you this recipe!  Happy cooking!!!!!