Christmas Morning Casserole in the Tree Mold

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Homemade Pizza

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This Pizza was made using the Deep Flexipat on the Perforated Baking Sheet

pulled pork pizzas

Featured Product:  The Silpat

Ingredients:  pork roast, BBQ sauce of choice, french bread, cheese of choice

Using a crock pot, I slow-cooked the pork for about five hours on high.  Mix in BBQ sauce to desired flavor.

Spread slices of french bread on the Silpat and cover with pork mixture. Top with cheese and bake at 425 for approx. 10 minutes.

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!

Homemade Mac & Cheese

I love giving my kids fresh, wholesome ingredients.  That's why when my kids request mac & cheese, they know it's going to have a protein and veggie in it!  They gobble this up so fast, but I've made sure that the quantity below ensures I have some leftovers . . .

This recipe is made in the Large Flared Saute Pan, which many of you have purchased this month with the January special:

Quick!  There are only a couple of days left to get the Omelet Pan for FREE!

Purchase the Large Flared Saute Pan with Lid ($144.95) and get the Omelete Pan for FREE!  Ends: Jan. 31st!

Ingredients:

2 cups dry elbow macaroni

4 cups water

1/4 cup butter

1 cup milk (I usually use whole milk)

2 cups spinach or peas or any other veggie your kids like

1 can tuna (7 oz) or canned chicken, etc. (drained)

2 cups shredded cheese of choice

Boil macaroni and drain by using the lid of the pan (no need to dirty a strainer!  we're moms - who needs another dish to clean!)  Add butter to hot noodles - stir to melt.  On low temp (remember, our stainless conducts heat very efficiently, so don't turn it up too hot!) add milk, stir, add veggie, stir, add tuna/meat, stir, add cheese and stir to melt 

- it's almost as easy as the boxed kind and it's definitely MORE DELICIOUS and HEALTHY!

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!

Spicy Asian Soup

Ingredients:
Medium Onion
Chicken Stock
Salt
Bragg's Amino Acids
Cilantro
Jumbo Shrimp (thawed)
Cayenne Pepper


Saute onions with Bragg's Amino Acid (about 2 Tbsp.) for about 3 minutes.  Add 1 can of soup stock and 1 cup of water.  Bring to a boil.  Salt and add Cayenne Pepper to taste.   If using cooked shrimp, add only after turning off the heat.  If using raw shrimp, add to pot and boil for another 3 to 5 minutes until shrimp is cooked.  Add cilantro last.

Chinese Chicken and Bok Choy

 
This recipe is posted for the nice lady who bagged my groceries the other night . . . she asked me how to cook bokchoy and I told her I'd post it ASAP.  I hope you're reading this!  It was delicious!

Now, I used the available bokchoy which was the large stalk, but I prefer to use baby bokchoy (it's a lot less bitter).

Marinade:
2 Tablespoons Hoisin Sauce
1/4 cup soy sauce
1/4 cup dark Chinese vinegar (available in most Asian grocery stores)
2 cloves crushed garlic
2 tsp. fresh or powdered ginger (to taste)

Place chicken in Flexipan of choice (on Perforated Baking Sheet).  Set bokchoy in pan and drizzle the marinade all over.  Cover Flexipan with Octagonal Silpat or Medium Silpat.  Bake at 375 F for about 45 min.

Serve over steamed rice.  Can use fish instead of chicken, but you will bake it for a shorter time.

I just made four different meatloafs at once in our new four-loaf tray!

The best thing about meatloaf is that you can put anything healthy in it!  These are made with ground chicken. They each have a good helping of carrots and zucchini shredded into the mixture.  One has ketchup on it and one has cheese and oatmeal mixed into it.  The other two are just meat and veggies.

These are great to freeze and save for another mealtime!  That's why I love the 4 Loaf Tray!

Simple ingredients!

Scrumptious!

Dinner Tonight

After a trip to Costco, nothing looks better than turkey meat nachos on the Silpat!

Dinner

So, Addison asked me, "Mama, what's for dinner?" And I said "Mama's Mixture" and he took it at that. I'm determined to use up the things in my pantry that I lugged from Oregon to Minnesota, so here is a dish that certainly is a mixture of what Mama has in the cupboard! This could also be called "Poor Man's Mixture" because we're on a spending freeze and needed to cut the grocery bill down.

This is a layering of mozzarella cheese (not much), then a layer of corn tortillas, then some cooked rice, seasoning salt, can of black beans, can of garbanzo beans, can of diced tomatoes, more tortillas and rice and cheese. Baked in the Large Round Mold. Garnished with cilantro, green onions and plain yogurt (or sour cream - if you're rich)!

Baked until cheese on top was browned.

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.)

Cherry Tomato Tart

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Mini-Turkey Meatballs

Yield: 20 mini-meatballs

Ingredients

1 pound ground turkey (97% lean)
2 teaspoons Crazy Jane Seasoning
1/4-1/3 cup Lyon Catsup with Bordeaux Wine (or any
interesting catsup)

Tools

Perforated Baking Sheet (MA435310)
Mini-Muffin Tray-20 (FP002031)
Mixing Bowl (MA017025)
Set of 3 Spatulas (MA113005)

These mini-meatballs were prepared by a Maggie at her Rendez-Vous.
They could be made with ground beef; or placed in any of the Demarle trays.
Adjust your oven temperature and baking times accordingly.
Portion control is "king" again!

Directions

Place oven rack in center position; preheat to 350 degrees.
Place the Mini-Muffin Tray on the Perforated Baking Sheet.
Mix turkey, seasoning, and catsup in the Mixing Bowl.
Form into mini-turkey balls and place in the tray.
Bake 12-17 minutes. (Turkey does not get as brown as hamburger,
so don't go by the color to check doneness.)

Nancy Craig

Onion and Zucchini Pie

Holly Klees
My husband requests this recipe more than any other. It is a family favorite and easy to make. This recipe has been in my husbands family for many years. Get creative and try it with your favorite cheese.

Yield: 6 servings

Ingredients
1 cup fine saltine cracker crumbs
1/4 cup melted butter
2 cups thinly sliced onion, Walla Walla onions are my favorite
1 tablespoon butter
3/4 cup milk
2 eggs beaten
salt
pepper
1/2 cup shredded cheddar cheese
1 small zucchini sliced into 1/2 inch rounds

Tools
Perforated Baking Sheet (MA435310)
Tartlet Tray (FP002675)
Mixing Bowl (MA017025)
Cutting Board (MA072439
Santoku Chef’s Knife (DD800001)
Medium Flared Sauté Pan (DD901220)
Measuring cups and spoons (GRP00001)

Directions
Make sure the oven rack is in center position and preheat oven to 350 degrees.
Place Tartlet Tray on Perforated Baking Sheet.

Mix melted butter and cracker crumbs with fork until combined.
Spoon 1 heaping Tablespoon of crumb mixture into each tartlet. Spread around with finger to cover entire tartlet area.
Cook sliced onion in butter until onions are tender but not brown.
Place onion’s on top of cracker mixture. Try to get even amounts in each tartlet.
Combine milk and eggs in bowl. Pour over onions. Sprinkle salt and pepper (to your liking) over each tartlet.
Sprinkle a pinch of cheese on top of each tartlet.
Place one zucchini round on top of cheese then put another pinch of cheese on top of zucchini.

Bake 350 for 25 to 30 minutes or until cracker crumbs become lightly browned on the edges. Note: This also works well in the Twist mold or you can use the new Medium Tartlett Tray, use the shaper to press in the crust.

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

Eggplant Moussaka

Adapted from a recipe seen in "Cuisine At Home" Issue No. 79 - Feb. 2010

For "Crust":

1/8 cup each Parmesan and Mozzarella

For Meat Mixture:

1 1/2 lb ground meat (beef, turkey, chicken, etc.)

1 1/2 - 2 lbs eggplant, cubed (8 cups)

2 cups shredded spinach

1 lb potatoes, diced (2 cups)

1 cup diced onion

2 Tbsp. minced garlic

1 tsp. dried oregano leaves

1/4 tsp. cinnamon

1/4 cup dry wine

1/4 cup dark vinegar

1 can crushed tomatoes (14 oz.)

Kosher salt and ground black pepper to taste

For the Béchamel:

1/2 cup stick unsalted butter

1/4 cup all-purpose flour

2 cups milk (or milk substitute such as soy, almond, etc.)

1/2 cup grated parmesan cheese

pinch of nutmeg

2 eggs

Preheat oven to 350 F. Set Flexipan Mold of Choice on Perforated Baking Sheet.

Cook meat in Demarle Difference Pan over medium heat until brown, about 4 minutes. Drain fat from meat; return meat to skillet. Add eggplant, spinach, potatoes, onions, garlic, oregano, and cinnamon; simmer 15 minutes. Stir in wine and cook uncovered until liquid evaporates, 1-2 minutes. Stir in tomatoes; simmer to reduce juices. Season with salt and pepper.

Melt butter for the béchamel in a Demare Difference Sauce Pan over medium heat. Whisk in flour; cook 1 minute. Add milk, bring to a boil and whisk until thickened. Remove pan from heat and add 1/2 cup parmesan and nutmeg.

Whisk eggs in a bowl and add some of the hot milk mixture to the eggs; whisk to combine. Whisk egg mixture into milk mixture in pan.

Spread "crust" of permesan and mozzarella in the bottom of the pan. Then layer meat mixture on top of that. Top with béchamel. Bake until top is just turning golden, approx. 40 min. Remove moussaka from over; allow it to cool on a cooling rack for 20 minutes before turning out into a serving dish.