Pumpkin Roll

Click Here for Recipe and Photo

Balsamic Dressing and Parmesan Cheese Cups

Perfect for your next get-together!

Dressing recipe from Kari Martens:

3T. DAH balsamic vinegar, 1T. hot and sweet mustard, 1 garlic clove crushed in mortar and pestle, 1/2 c. olive oil, DAH salt to taste.

For the crust:

This is an impressive little trick that can only be done on our products! Either using theSilpat or Flexipat, sprinkle fresh-grated parmesan cheese in the shape desired and bake at 350 until golden brown (not too done, though). Let cool for less than a minute and then begin shaping. Because all ovens vary, this might take some experimentation . . .

For this salad, I spread the cheese in a rectangle shape and used the Beechwood Rolling Pin and Polyamide Spatula to create the cylinder look.

For a bowl shape, you can spread the cheese in a circle and when baked, use the Polyamide Spatula to transfer the cheese to the back side of any of ourTrays (makes a cup for salad). I love using the underside of the Brioche Tray or theCharlotte Tray for this type.

When crust is cooled, fill it with salad mix of choice and . . . ENJOY!

2 Meals in 1 - Southwestern Stir-Fry and Nachos

Okay, so this photo does not look as appetizing and delicious as it is!  We just had this for lunch and it was gone before I knew it!

2 lbs lean ground beef

2 packets of taco seasoning

1 red pepper

1 yellow pepper

2 large onions

1/4 cup water

steamed white rice

bag of Blue Corn/ Tortilla Chips

2 cups shredded cheese

Optional: sour cream, olives, salsa, lettuce, etc.

Brown ground beef in skillet and add 1 packet of seasoning and 1/2 of the other packet.  Lift out half of the ground beef, leaving most of the oil in the skillet.  Cut pepper and onions into strips.  Add to hot skillet with beef and stir-fry.  Add water and continue to stir fry.  Once the the veggies start to wilt, add the rest of the seasoning and stir-fry for a couple more minutes.  Combine the veggies and the rest of the beef together.

Meal #1 - Serve over steamed rice.

Meal #2 - Use Silpat or Flexipat to make the best nachos ever!!  Spread tortilla chips on Silpat then top with the beef/veggie mixture and sprinkle (or douse) with cheese.  Bake at 425 F for approx. 10 min. (until cheese is melted).  Garnish with your favorites!

We eat Meal #1 for dinner and save the rest for Meal #2 for lunch!

Baked Potato Fries

Our good friend, Paule, showed us this delicious recipe that she makes regularly for her family.  It was so simple and scrumptious!  

One tray is full of red potatoes and the other tray is a blend of sweet potato and the red.  We roasted them on the Deep Flexipat and the Grande Flexipat.

Cut up the potatoes using the Santoku Knife and then flavor with your favorite seasonings!  One tray has a little butter or melted butter (I like to use olive oil) and the other has absolutely nothing for oil!  Then we used a smattering of our delicious sea salts and herbs: check these out by clicking HERE.

This recipe will also work on the Silpat!

Chinese Baked Pork Ribs

2 -3 lbs pork ribs

2 Tbsp Hoisin Sauce (Lee Kum Kee)

4 heaping Tbsps Black Bean Garlic Sauce (Lee Kum Kee)

Cut ribs (I don't cut the part with bone) with our Santoku Chefs Knife - about 2" long.  Put in Flexipan mold of choice (most of them will work for this recipe) or Flexipat and stir to coat with the two sauces.  Cover with Octagonal Silpat (if using a round mold) or with the Silpat.  Marinate for more than an hour (overnight is best).    Bake at 400 for approx 45 min.

Serve with steamed rice and steamed broccoli!  Delicious!

I use my Silpat everyday! Healthy Tips . . .

Even if it's just to throw some chicken fingers on the Silpat^®, using my Demarle At Home products reduces waste and provides an easy alternative to fast food!

Here are some other ways these products make a healthy impact on our lives:

Never use oil, flour, or spray again. Not only does Demarle make everything come out perfectly, you save calories and/or reduce fat every time. Plus, take a look at your Pam cooking spray: the last ingredient is propellant. Do you really want to feed that to your family? Demarle at Home products also replace aluminum foil, wax paper, and parchment paper.

à      Cook roasts and chicken in the Sunflower Mold.  Drippings fall below the meat = not cooking in fat.

à      Roast veggies on the Flexipat^® or Silpat^®.  Make extra— use in future meals like stir-fry, soup, stew, casseroles, tacos, etc., adding veggies to every meal. 

à      Pop Popcorn with no oil, food dye, or chemicals.  More economical and better for our environment since there are no bags to throw away.  Place ¼ cup popcorn kernels in your Large Round Mold and cover with Octagonal Silpat^®.  Microwave for about 3 minutes or until popping slows.

à      Steam vegetables in the microwave.  Place washed, cut vegetables in Round Mold.  Use Octagonal Silpat^® as a "lid" to create tight seal over mold.  Microwave times may vary, but use the following as a guide:

*         Broccoli, Green Beans, Cauliflower ~ 3 min.

*         Corn on the Cob ~ 3 min. per cob

*         Potatoes (cut into 1" cubes) ~ 10 min. for mashed potatoes or 7 min. for firmer potatoes to use in a potato salad.

à      Cook ground beef or ground turkey in the microwave.  Place thawed beef or turkey in any mold and cover with Octagonal Silpat^® (tight seal is not needed).  Microwave for ~ 4 minutes or until meat is thoroughly cooked.  When cooled slightly, twist mold and squeeze to drain grease.

à      Use the Roul'Pat^® when rolling out any dough. No extra flour needed; that’s important because 1 cup of flour = 440 calories. 

à      Freeze fresh berries on the Silpat^®.  When frozen, pour individually-frozen berries from the Silpat^® into freezer bag and store in freezer.  Savor the flavor of fresh berries all year round.

à      Cook brown or wild rice in our Demarle Difference Stainless.  Make a large batch and keep in the fridge to go with veggies throughout your week.  Add veggies on top of rice during the last 4 minutes of cooking, and you have cooked two things at the same time using one pan.

à      Cook eggs in Demarle Difference Stainless without adding fat.

Enjoy Built-in Portion Control and Save Money by Freezing Leftovers!

à      Pour leftover stews, soups, casseroles, into an 8-oz. tray (Round Tray, Texas Muffin Tray). Place the tray on top of the Perforated Baking Sheet, cover with Silpat^® and place in the freezer. When each portion is frozen, pop them out and put in a plastic baggie. 8-ounce portions make perfect homemade lunches or dinners; preservative-free and less cost than prepackaged foods.

à      Make your own baby food. Steam or roast your veggies; before seasoning, puree a portion.  Pour into Mini Muffin Tray and freeze to have ¼- cup portions of fresh baby food.

à      Freeze any broth, pesto, or sauce in one of our ½- cup or 1-cup portion Flexipan^® Trays.

à      Make fruit smoothies. Freeze any leftovers in Muffin Tray; use as a “starter” for your next smoothie.

à      Eat just ONE Mini Muffin brownie when you need a sweet pick-me-up. Or even better, make them in the Mini Tartlet Tray and have a brownie bite. You can also substitute applesauce or canned pumpkin for the oil.  It is a 1-1 ratio.

Pumpkin Roll

Pumpkin Cake Roll

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

¾ cup flour

1 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 cup chopped nuts (optional)

Beat eggs on high speed – 5 full minutes.

Gradually beat in 1 cup sugar.

Stir in 2/3 cup pumpkin & 1 tsp lemon juice.

Mix dry ingredients together in separate bowl.

Fold into pumpkin mix.

Spread into Flexipat (on the Perforated Baking Sheet).

Top with chopped nuts (optional).

Bake at 375 deg for 15 minutes.

Turn out onto lightweight towel (or Roulpat).

Sprinkle with powder sugar.

Roll towel & cake together. Cool completely.

Filling:

4 TBSP butter

½ tsp vanilla

8 oz cream cheese

1 cup powdered sugar

Beat until smooth.

Unroll the cake.

Spread filling evenly, roll back up without the towel, place on serving platter/board & chill.

Sprinkle lightly with powdered sugar to give it a “snowy” look.

Slice to serve.

Pumpkin Cake Roll (G-D-E Free)

 By Pam Furlan

3 TBSP egg replacer mixed with ¾ cup water

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

¾ cup GF flour mix

1 tsp ea baking powder & xanthan gum

2 tsp cinnamon

1 tsp salt

1 cup chopped nuts (optional - I use pecans)

Beat egg mix on high speed – 5 full minutes.

Gradually beat in 1 cup sugar.

Stir in 2/3 cup pumpkin & 1 tsp lemon juice.

Mix dry ingredients together in separate bowl.

Fold into pumpkin mix. Spread into Flexipat (on the Perforated Baking Sheet).

Top with chopped nuts (optional). Bake at 375 deg for 15 minutes.

Turn out onto lightweight towel (or Roulpat).

Sprinkle with powder sugar. Roll “towel” & cake together.

Cool completely.

Filling:

2 TBSP non-dairy butter (Earth Balance)

½ tsp vanilla

4 oz Tofutti cream cheese

½ to ¾ cup powdered sugar

Beat until smooth.

Unroll the cake.

Spread filling evenly, roll back up without the towel, place on serving platter/board & chill.

Sprinkle lightly with powdered sugar to give it a “snowy” look.

Slice to serve.

Chocolate Popcorn

This makes a great gift and treat to bring to your next party!

Pop 1/3 cup dry kernels in Large Round Mold and Octagonal Silpat in microwave.

Chocolate Sauce:

1/2 cup butter

3/4 cup sugar

1/4 cup syrup (corn or maple)

1/4 cup cocoa

dash of demarle difference sea salt

1 tsp. vanilla

Preheat oven to 250 F.  Bring chocolate sauce ingredients (except vanilla) to a boil in the Large Flared Sauté Pan.  Boil for two minutes.  Remove from heat and add vanilla.  Mix in popcorn (and nuts if you wish and while I'm thinking about it, cranberries and coconut sound perfect too!).  Stir until well-coated.

Lay out popcorn mixture on Flexipat on Perforated Baking Sheet and bake for about 25 minutes.  Place on Floral Cooling Rack and let cool to room temp.  Break into small clumps and store in an airtight container.

*Note:  You could also use the Silpat  ~OR~  if you don't have the most wonderful products in the world yet, then go ahead and grease a pan of your choice, but just think of all the time and calories you're wasting!

I put the fish in a mold that can be covered by the Silpat. I don't measure, but I pour a little sesame seed oil, sliced green onions and/or lemon grass, lots of garlic and ginger. Bake for about 15 minutes at 375 (longer if it's a big/thick fish). After it's done, drizzle a little soy sauce on it. You could also drizzle a little Chinese vinegar (dark) and/or our DAH Balsamic for a nice flavored sauce.

You can also do this on the Flexipat if you want a crisper texture (best when the fish still has the skin on it.)

Asparagus Tartlet

Check out this recipe by clicking Here! This is a great example of recipes that come out in my monthly newsletter! Sign up on the left column of my blog.

Don't miss all of the chocolate creations found in this month's edition! Email me for it!

Chicken Fingers - Gluten-Free

Recipes provided by Pamela Furlan, DAH Rep.

Chicken Fingers
4 boneless, skinless chicken breast halves
½ cup 2% milk (cow, rice or soy)
Breading Mix (below)
Salt & Pepper
Slice each chicken breast diagonally into ½” wide strips. Put milk in a bowl and some of the breading mix into another. Dip each strip into milk, then coat with breading mix and lay out on Silpat. Drizzle or spritz with a little oil of choice (I use Watkins Garlic & Parsley Grapeseed Oil). Bake at 350o for approximately 20 minutes or until nicely browned.

Breading Mix
(From Cooking Free Cookbook by Carol Fenster, Ph.D.)

1 cup potato flour (not potato starch)
1 cup arrowroot
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 teaspoon onion powder
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon cayenne
¼ teaspoon garlic powder
¼ teaspoon sugar

Mix ingredients together and store in airtight container in dark, dry place. Use as breading mix for meats, seafood or vegetables when frying. Use only what you need and do not reuse the mix after dipping raw food into it. Use within 3 months.

Sweet Apple Meatloaf / Meatballs - Gluten-Free (Celiac Friendly)

This recipe was created by Sarah Kingsborough, Demarle At Home Representative. She writes: Apples and other fruits are a great compliment for wild game such as venison and Elk. This recipe is modified for people with specific allergies: no wheat, no dairy, no egg.

Ingredients:
1 1/2 lbs. Ground Meat (venison, elk, beef, turkey)
1/4 cup finely diced onion
1/2 apple chopped in small bits
1/2 cup oats
2 Tbsp. fresh mint leaves, chopped (2 tsp. dried)
1/4 cup pure cane syrup
1/4 cup water
dash salt

Glaze:
1/2 cup applesauce
1/4 cup pure cane syrup
1 1/2 tsp. corn starch
1 1/2 tsp. lemon juice

8 Servings

Preheat oven to 350 degrees. Combine all ingredients in Stainless Mixing Bowl and mix well with hands or spatula.

For Meatloaf, place Fluted Loaf Mold on Perforated Baking Sheet and fill with meat mixture and place in oven. Bake for 45-60 minutes until meat thermometer reads 170 degrees or desired temp. Drain juices and invert meatloaf onto serving dish.

For Glaze, combine applesauce, sugar cane syrup, and cornstarch in Demarle Difference Petite Saucepan. Cook, stirring until mixture thickens and boils. Remove from heat, stir in lemon juice. Pour glaze over meatloaf and serve.

For Meatballs, form 1" balls with meat mixture and place on Flexipat or other mold (there will be juice). Bake for 25-35 minutes until meat thermometer reads 170 degrees or desired temp. Transfer meatballs to serving dish and pour glaze to serve.

Demarle Products used to prepare or serve:
Santoku Knife
Magnetic Measuring Trio
Fluted Loaf Mold
Demarle Difference Stainless
Cake Server Knife
Stainless Mixing Bowl
Perforated Baking Sheet
Flexipat
Spatula
Polyamide Spatula
Cooling Rack

Roasted Asparagus with Hollandaise Sauce

For Asparagus:
1 bunch of asparagus
olive oil
sea salt

Place washed/dried asparagus in Flexipan Mold or Flexipan Tray of choice - for a side dish, I love using the Oval Mold, but for larger portions, I love using the Flexipat. Drizzle with olive oil and toss. Sprinkle with crushed sea salt and roast at 350 for approx. 10 min.

*Fresh sea salt is great crushed in our Mortar & Pestle!

For Hollandaise Sauce:
4 egg yolks
3 Tbsp. freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
pinch cayenne
pinch salt

Vigorously whisk the egg yolks and lemon juice together in our Demarle Difference Stainless Steel Petite Saucepan until the mixture is thickened and doubled in volume. Place the saucepan over low heat and continue to whisk rapidly. Be careful to not let the eggs get too hot, or you'll have scrambled eggs! Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat and whisk in cayenne and salt to taste. Set in a warm place until ready to use. If the sauce gets too thick, whisk in a few drops of water before serving.

*Please note that if you are not using our Demarle Difference Stainless line, then you will need to use a double boiler!